DECADENT PECAN NUT PIE

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

1. 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.


2. Melt butter and mix remaining ingredients - blend really well (use electric beater if you have).


3. 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.

Roast Leg of Springbok #free #recipe #roast

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:

1. Mix all the marinade ingredients together and marinate the springbok leg overnight.
2. Pat-dry the meat and strain the liquid. Reserve for the sauce.
3. With a knife, make small incisions in the meat and insert the garlic. Preheat the oven to 160ºC.
4. In a roasting pan, brown the meat on all sides evenly – you can dust the meat with a little flour prior to browning. Remove the meat and set aside.
5. Use the same roasting pan and over a medium heat, add the olive oil, mirepoix and tomato paste. Deglaze with the reserved marinade.
6. Place the meat on top of the mirepoix and drape the bacon over and around the roast. Add the remaining roast ingredients.
7. Gently roast covered with a lid or foil, turning often until cooked, for about 2 – 3 hours.
8. Remove and allow the meat to rest for at least 20 minutes.
9. To make the sauce, remove the roast and apricots and set aside, keeping warm. Place the roasting pan over medium heat and skim off any fat that may be present.
10. Add the mustard, jelly and port and reduce by a third. Thicken with the beurre manié if required, allow to simmer for a few minutes and strain. Add the sour cream if required. Increase the oven to 180°C.
11. Cube the vegetables, season and mix with the olive oil. Roast them either with the meat or separately. Keep warm.
12. For the potatoes, roast the potatoes whole in the oven until soft. Remove, and while still warm, cut them in half and remove the soft centre – make sure that the skin does not get damaged. Try to keep the shells quite thick. Heat the olive oil and sauté the mushrooms with the garlic. Mix together the potato, mushroom, parsley, onion and butter. Spoon the mixture back into the empty potato shells and sprinkle with the cheese. Return the potatoes to the baking tray and bake until crispy and golden.
13. Get your carving board ready as well as a sharp knife and make sure that you carve across the grain. This is very simple – make as many slices as possible on the meaty side, cutting until you hit the bone, then turn and do the same on the other side.

Serve the meat slices with the roasted vegetables and baked potatoes while still warm.

Durban Mutton Biryani (One could improvise with Chicken)

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

1. Cut meat into cubes then wash and drain.
2. Add all spices, salt, yogurt ;add ½ bunch mint, ½ bunch thyme, ½ bunch Dhania and 2 Tablespoons oil.
3. Marinate mixture for 1 hour.
4. Boil lentils with 2 ml salt and a pinch of turmeric. (I use tinned lentils)
5. 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 cooked.
6. Heat oil, fry onions.
7. Add marinated meat to pot and cook for ±30-40 Minutes (Until meat ¾ cooked).
8. Fry potatoes.
9. Then add lentils, rice and potatoes, sprinkle with ½ cup water and place in oven until done (±30 Minutes).
10. Add boiled eggs and mix Biryani before serving. Add butter if necessary.
11.  Take a long spoon to check if potatoes are cooked and water is evaporated.

A New #Outlook on Banana Bread

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

1. Preheat the oven to 180 degrees C. 
2. In a medium bowl, combine the flour, baking soda, baking powder and salt. 
3. In a large bowl, cream together the eggs and sugar. 
4. Use a hand mixer to beat the bananas. A couple lumpy bits will make the bread even tastier
5. Stir in the mashed bananas, vanilla, oil and cinnamon. 
6. Stir in the flour mixture, a third at a time, until just combined.
7. Pour the batter into a loaf tin. 
8. Bake for 45 - 55 mins.

CHOCOLATE-CHILI STEAK

• 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

1. Fill a pot with the water, tomato sauce, and salsa. Heat on low to slowly bring up the temperature.
2. 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.
3. 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 & chiles, black beans and corn.
4. Cover and cook an additional 30 minutes. Stir once at the 15-minute mark.
5. 
   
6. In a separate frying pan, cast iron preferred, rapidly sear the steak over high heat. Spoon sauce (as required) over steak and serve with potato wedges & veges.
7. You could serve with shredded cheese and coarse chopped raw onion on the side.

Helpful Hints

It helps to mix all the spices in a large bowl prior to needing them. Use a mortar and pestel to grind the dried corriander, or, if you don't have one, rub it in your hands to break it down.
Don't try to sear the steak all at once.

BACON, EGG & CHEESE BREAD BOWLS #FreeRange

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!

Pan Fried Vietnamese River Cobbler with a Poached Egg

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 and melting yolk. Meanwhile pan fry the fish for a few minutes each side depending on thickness of the fillet, finishing with a small knob of butter.

4. Serve the fish on the salad with a poached egg on top. The richness of the egg yolk works really well with the fish.

Enjoy!

Make your own #Biltong

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 small incission through the slice of meat with a knife about an inch from the end of the meat.

 
Cut the string into about 10 inch strips which are placed through the meat and tied to form a loop.

 
Hang the biltong in a biltong box or near an electric fan. You can order a Biltong Drying Box from me - call +27 72 182 0439 or email janine@concierge911.co.za

STORAGE DIRECTIONS

If you have any biltong left after a couple days then you are either a very lucky person or have added too much salt! Biltong can be frozen. It can be grated and used in such dishes as Biltong Frittata or Biltong and Cheese Quiche.

Pea and Ham Soup

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.

Pad Thai Noodle Recipes

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 chicken and vegetables.
• Add the soy and oyster sauces, sugar, 1/4 cup (60ml) water and broccoli leaves, then stir-fry for a further 1 minute or until leaves are wilted and the chicken is coated in the sauce. Divide among 4 bowls and serve topped with shredded spring onion and extra chilli.

Pad Kee Mao with Pork

INGREDIENTS
4 tablespoons fish sauce
2 tablespoons dark sweet soy sauce(kecap manis)
1 teaspoon rice vinegar
6 cloves garlic
5 bird’s eye chiles
3 tablespoons vegetable oil
½ cup sliced onion
1 pound ground pork
½ cup sliced bell peppers
12 ounces fresh rice noodles
2 handfuls of holy basil leaves (or Thai basil, in a pinch).

PREPARATION

• Whisk together the fish sauce, soy sauce and vinegar, and set aside. Roughly chop the garlic and 3 of the chilies together. Smash the other two chilies with the flat of a knife, and set aside.
• Put a wok (or a large frying pan) over medium-high heat; when it’s hot, add the oil, the garlic-and-chile mixture and the onion. Cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the pork and a splash of the sauce. Cook, stirring to break up the meat, until the pork is cooked through, about 5 minutes.
• Add the peppers and noodles. Turn the heat to high, and add almost all of the sauce (save a spoonful or two to add later if needed). Cook, tossing everything together and separating the noodles if necessary, until the noodles are coated in sauce and take on a slightly charred flavor from the wok. Taste, and add more sauce if needed. Toss in the basil and the smashed chiles, and serve immediately.

Spicy Thai Chicken Noodles

Noodles
7oz/200g pad thai noodles, dried (see notes)
Stir Fry
200g/10oz chicken thigh fillet, cut into bite size pieces (2 small or 1½ normal size fillets)
1 cup basil leaves (packed), preferably Thai holy basil but normal basil is fine too
2 shallot/scallion stems, cut into 3cm/2" pieces
3 large cloves of garlic, minced
1½ birds eye chilli, deseeded (or to taste), very finely chopped
2 tbsp oil (peanut, vegetable or canola)
Sauce
3 tbsp oyster sauce
1½ tbsp light soy sauce (see notes)
1½ tbsp (normal dark soy sauce)
2 tsp sugar
2 tbsp water

INSTRUCTIONS

• Pour boiling water over noodles in a large bowl (or pot) and set aside for 5 minutes (or as per packet instructions), and drain when ready.
• Put Sauce ingredients in a small bowl and mix to combine.
• Heat oil in wok or pan over high heat.
• Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
• Add chicken and fry until cooked, around 2 minutes.
• Add the shallots/scallions and about 1 tbsp of the sauce and stir fry for 30 seconds, just to coat the chicken.
• Add the noodles and sauce and cook for 1 minute until the water evaporates and the sauce has coated the noodles.
• If your noodles absorbs all the sauce liquid very quickly, this is probably because your noodles were a bit underdone. If this occurs, just add a splash of water (preferably hot) and this not only helps finish cooking the noodles but also revitalises the sauce.
• Remove from heat and immediately add basil leaves, stir until just wilted, then serve immediately.