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Janine Smith
Email  janine@concierge911.co.za
Skype  PersonalChef1
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Durban style Vegetable Atchar

1 cup Carrot 1/2 cup Cabbage 1/2 Green Beans 1 cup Cauliflower 2 Green chillies large 2 tbsp Crushed garlic Salt to taste 1 tsp Turmeric powder 2 Bulbs Garlic 2 Tsp Turmeric 2 Tblspns Mustard Seeds 1 tbsp Red chilli 2 tbsp Curry Powder (Masala) 1 cups Oil 1 cup white vinegar Cut the vegetables in juline style Cut veges into small pieces and blanche in boiling water for two minutes and pour into a colander to cool and completely drain off all the water. In a bowl add vegetables and spices and mix well Add oil and mix well Add in jar and store the atchar at room temperature overnight and refrigerate after the first day.
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Roast Leg of Springbok #free #recipe #roast

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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...
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DECADENT PECAN NUT PIE

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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.
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