Tipsy Tarts Deli

INGREDIENTS · 8-10 Tablespoons Oil · 1 kg Leg Mutton or Lamb · 6 Cardoman pods · 1 Tablespoon Cumin powder · 1 teaspoon Cumin Seeds · 2 Tablespooons Fresh Ginger and Garlic · 5ml Salt (Salt to taste) · 250ml Plain Yogurt · 3 Cups Rice · 3 Large Onions · 1 Bunch Mint · 1 Bunch Thyme · 1 Bunch Dhania · 6 sticks Cinnamon · 6 Cloves · 6 Bay Leaves · 4 Anistars · 1 Tablespoon Dhania Powder · 2 Cups Black Lentils · 1 ½ (level) Tablespoons Turmeric Powder · 4 Boiled Eggs · 4 Level Tablespoons Masala · 6-8 Potatoes METHOD Cut meat into cubes then wash and drain. Add all spices, salt, yogurt ;add ½ bunch mint, ½ bunch thyme, ½ bunch Dhania and 2 Tablespoons oil. Marinate mixture for 1 hour. Boil lentils with 2 ml salt and a pinch of turmeric. (I use tinned lentils) Boil rice with 4 Cardamon pods, 3 cinnamon stick, 3 bay leaves, 2 anistars, a tablespoon of Cumin seeds, 10ml salt and pinch of turmeric powder for 15-20 minutes until ¾ co

The first ever recipe for banana bread was published by Pillsbury in 1933, during the Great Depression, as a way to stretch out the weekly groceries.  Ingredients 2 cups flour 2 teaspoons baking powder 1 teaspoon baking powder Pinch salt 2 eggs 1 cup sugar 3 very ripe bananas 1 teaspoon vanilla 1/2 cup vegetable oil 1 teaspoon cinnamon Directions Preheat the oven to 180 degrees C.  In a medium bowl, combine the flour, baking soda, baking powder and salt.  In a large bowl, cream together the eggs and sugar.  Use a hand mixer to beat the bananas. A couple lumpy bits will make the bread even tastier Stir in the mashed bananas, vanilla, oil and cinnamon.  Stir in the flour mixture, a third at a time, until just combined. Pour the batter into a loaf tin.  Bake for 45 - 55 mins.

Ingredients: MARINADE 6 rosemary sprigs 8 thyme sprigs 2 bay leaves 5ml black pepper 500g mirepoix or cubes of root vegetables 6 garlic cloves 2 litres red wine ROAST 2,7kg springbok leg 8 garlic cloves, halved 30ml olive oil 500g mirepoix or cubes of root vegetables 50ml tomato paste 250g streaky bacon, fried 4 thyme sprigs 4 rosemary sprigs 2 bay leaves 10ml crushed black pepper 200g dried apricots, optional SAUCE 30ml mild German mustard 60ml redcurrant jelly 100ml port beurre manié, as needed 200ml sour cream, optional VEGETABLES 3 turnips 3 parsnips 3 celeriacs 3 carrots 2 onions 2 sweet potatoes 2 thyme sprigs 2 rosemary sprigs coarse salt and black pepper, to taste 50ml olive oil POTATOES 4 large potatoes 20ml olive oil 250g assorted mushrooms 1 garlic clove 10ml fresh flat-leaf parsley, chopped 2 spring onions, chopped 50g – 80g butter 50g – 80g cheddar, grated Method: Mix all the marinade ingredients together and marina

4 cups water 16 ounces tomato sauce 14 ounces salsa verde (green salsa) 1 cup pure chili powder 1 1/2 tablespoons dried onion flakes 1 1/2 tablespoons minced garlic 2 tablespoons ground cumin 1 teaspoon ground corriander 1 tablespoon smoked paprika 1 tablespoon salt 1/2 tablespoon ground black pepper 3 tablespoons cocoa powder (unsweetened) 2 pounds steak, (you can also use Ostrich as an option) 10 ounces diced tomatoes and green chiles, drained 15 ounce can black beans, drained 16 ounces corn, cooked 1/2 cup warm water 1/4 cup flour Fill a pot with the water, tomato sauce, and salsa. Heat on low to slowly bring up the temperature. Add dry spices to the heated water mixture and then bring the pot to a boil on high heat. Once the pot is boiling, lower heat to medium-low and cover. Cook for an hour, stirring every 15 minutes. Just before the 1 hour mark, mix together the warm water and flour to make a pasty fluid. Then, add it along with the diced tomatoes & chi

Perfect for feeding the masses and one can make them ahead; eat it with you hands and not a single dish or pan or utensil to be washed. These bread rolls are baked wrapped in foil. The only kitchen equipment you’ll use is a knife to cut the top off the rolls. Cut the top of the roll off and scoop out the middle to create a hollow. Line the hollow with bacon. Make sure the bread bowls are properly lined with bacon (free range please) to stop the egg from leaking through the bread.  Crack an egg (free range) and pour into hollow. Top with grated Cheddar cheese or Mozzarella - I refer Mozzarella. Put the top back on and wrap with foil, then leave them in the fridge until you need them.  Pop them in the oven ... et voila! A great way to use stale or not-so-fresh bread rolls. It’s also great for on the go!  Great food for camping trips - Just place them on the edge of the fire near (not on) hot coals. The foil traps the heat well and it will cook in no time!

Here is a simple supper for when you fancy something fresh and delicious but you don't have much time on your hands. One can use any firm fleshed white/line fish. The poached egg lends richness, resulting in a healthy dish with a touch of luxury. Pan Fried Vietnamese River Cobbler with a Poached Egg Serves 2 Ingredients 2 skinless river cobbler fillets 2 large eggs 2 tbsp flour salt and pepper olive oil a salad of your choice - we used lamb's lettuce, spinach, peppers, spring onions, cucumber and tomatoes - a simple green salad would work well too Method 1. First boil a kettle. Next, on a plate, mix together the flour with some salt and pepper. Lay the fish fillets on the plate and thoroughly coat them in this mixture, shake off the excess and set aside. 2. Put a large non-stick frying pan on to heat with a little olive oil. Pour water from the kettle into a medium-sized saucepan and put it on to heat, ready to poach the eggs. 3. Poach the eggs for 3 minutes for a soft a

Biltong is South African dried meat. The word comes from Dutch with BIL meaning buttock and TONG meaning strip. Biltong is really good. Do not even think of comparing biltong to "beef jerky". Biltong is a delicacy that many South Africans love to eat. Method  Wash the meat. Cut 1 Kg of Silverside or Topside meat at an angle with the grain into about one inch strips. Sprinkle vinegar over the meat Place 1/2 cup whole coriander in a bag and lightly crush the whole coriander so that the effect of the coriander will be greater. Make the "biltong mix" by combining 1 level course or salt, 1/4 cup brown sugar, coriander, 1/2 teaspoon black pepper. Dip the meat into the "biltong mix" until all the mix is used up. Place the meat in a tray for a few hours, or over night, in the fridge. After a few hours dump any blood that has seeped out of the meat. Dip the biltong quickly into a water/vinegar mixture to remove surface salt. Hang the biltong by making a very s

PECAN PIE Ingredients Pre-made Short-crust pastry 4 Tbls butter 3 large Eggs, Slightly Beaten 1 Cup maple syrup 1/2 Cup granulated Sugar (dark brown for baking) 2 Tablespoons Flour 1/2 Teaspoon Salt 1 Teaspoon Vanilla 160g Broken pecans Preheat oven to 200 deg C Bake the crust first at 200 deg C for 10 mins. To stop the crust from fluffing up and rising, line with some foil and weight it down or you can just pop holes in it with a fork. Remember to turn oven down again to 135 deg C or if you're not experienced with pie shells don't bother with this step. Melt butter and mix remaining ingredients - blend really well (use electric beater if you have). Fold in pecans and pour into shell. Slow bake it at the low temp of 135 deg C to ensure even baking for 60 mins. Serve after fully cooled. I like to refridgerate it a bit after it has cooled.

Ingredients 2 tablespoons butter 1 onion, chopped 2 sticks celery 2 carrots, peeled, chopped 3 cloves of garlic finely grated 500ml chicken stock 300g split peas 300g thickly sliced ham or bacon diced 1 bayleaf Salt and pepper Method STEP 1 Heat the butter in a saucepan and when lightly foaming gently cook carrot, onion and celery until softened, but not coloured. STEP 2 Add garlic and then pour in chicken stock. Simmer until softened. STEP 3 Add split peas and bayleaf and bring back to the boil. Simmer for about 1 hour. STEP 4 Remove from the heat and blend until smooth. Stir in 300g diced ham and serve. Season with salt and pepper.

Chicken pad kee mao INGREDIENTS 500g chicken breast fillets, thinly sliced 1 tbs sesame oil 2 tbs peanut oil 3 garlic cloves, crushed 1 tbs grated ginger 2 long red chillies, seeds removed, finely shredded 4 spring onions, white part finely chopped, green part shredded 1 bunch Chinese broccoli (gai lan), stems and leaves separated 100g whole baby corn, halved lengthways 500g fresh thick rice noodles 2 tbs dark soy sauce 2 tbs oyster sauce 1 tbs fish sauce 2 tsp brown sugar METHOD Combine the chicken and sesame oil and season. Preheat a wok or large frypan over high heat. Add 1 tbs peanut oil to the wok and stir-fry the chicken for 4 minutes or until golden. Remove chicken and set aside. Add the remaining 1 tbs peanut oil to the wok and stir-fry the garlic, ginger, chilli and chopped spring onion for 30 seconds or until fragrant. Return the chicken to the wok with the broccoli stems and corn, then stir-fry for a further 2 minutes. Add the noodles and toss to combine with the chi