Best South African marinade for steak (about
700g) is:
Ingredients
1 onion, finely chopped
2 cloves garlic, crushed
25ml chutney
25ml tomato sauce
25ml Worcester sauce
5ml mustard
5ml brown sugar
12.5ml brown vinegar
5ml salt
freshly ground black pepper
Method
Mix all the ingredients together, pour over the steak and marinade for 6 hours,
turning twice.
Gentse Waterzooi - Belgian Recipe Ingredients: Method Cut chicken in 4 pieces. Strain cooking liquid, squeezing liquid from vegetables - discard vegetables.
3 lb. stewing chicken, stewing with giblets
1/2 lb. stew beef, cubed Water
2 medium onions, wedged
1 celery stalk, chopped
2 leeks (white only), chopped
1 carrot, quartered lengthwise
1 teas. salt
2 egg yolks
6 tbls. half & half
1/8 teaspoon white pepper
juice of 1/2 fresh lemon
Place chicken, giblets, and stew beef in a large pot, cover with water - bring
to a boil.
Skim foam from surface until surface is clear.
Add onions, celery, leeks, carrot and salt.
Cover, simmer about 2 hours.
Remove beef from cooking liquid, reserve for another purpose.
Remove and discard skin and bones from chicken.
Cut meat into small pieces.
Boil cooking liquid until reduced to about 1 quart.
Beat egg yolks with half & half and white pepper in small bowl.
Stir in about 1/3 cup cooking liquid; stir egg-yolk mixture into remaining liquid.
Simmer over low heat, stirring constantly, until thickened.
Stir in lemon juice and chicken pieces - heat through.
Pour into tureen or serve in individual bowls.
Serve immediately.
Tourtiere De Quebec (Quebec Pork Pie)
Servings: 6
Ingredients:
1 1/4 lb Ground pork
1/4 ts Dried rosemary
1/2 To 3/4 cup cold water
1/4 ts Grated nutmeg
1/2 c Onion, finely chopped
Pinch cinnamon
1/4 c Celery, finely chopped
Salt
1/2 ts Ground black pepper
1/4 c Old-fashioned rolled oats
1 Bay leaf
Pastry for double crust pie
1/2 ts Dried savoury
Instructions:
This is considered Quebec style, using rolled oats instead of potatoes to thicken
the filling shows a Scottish influence. Servings: 6 In a large, heavy frying
pan, combine pork with cold water and heat to boiling point. Add onion, celery,
pepper, bay leaf, savoury, rosemary, nutmeg and cinnamon. Cook, covered, over
medium-low heat for 1 1/2 hours, adding more water if mixture dries out. Halfway
through cooking time, season with salt to taste. Stir in rolled oats and cook,
stirring, for 1 to 2 minutes. Remove bay leaf. Meanwhile, line a 9-inch pie
plate with pastry. When meat mixture is lukewarm, spoon into pie shell and cover
with remaining pastry. Trim pastry, seal edges and cut steam vents in top crust.
Decorate with pastry cutouts as desired. Bake in preheated 425 deg F oven for
15 minutes, then reduce heat to 375 deg F and bake another 25 minutes or until
crust is golden.
Deutsches Beefsteak (German Beefsteaks)
Servings: 4
Ingredients:
1 ea Hard Roll; Large, Dry
1 lb Ground Beef; Lean
1/2 c Water
1/2 ts Salt
4 tb Vegetable Oil
1/4 ts Pepper
1 ea Onion; Medium, Chopped
4 ea Onion; Medium, Sliced
Instructions:
In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan; cook chopped onion until lightly browned. Transfer onion to a bowl. Squeeze roll as dry as possible and mix roll with onion. Add ground beef; blend well. Season with salt and pepper. Shape meat inot 4 patties; cook about 5 minutes on each side or to desired doneness. Remove and keep warm. Add sliced onions to pan drippings; cook until lightly browned. Arrange beefsteaks on a platter and top with onion rings.
Ochsenschwanzsuppe (Ox Tail Soup) Servings: 6
Ingredients:
2 lb Ox Tails; Disjointed OR
1/2 c Carrots; Diced
2 ea Veal Tails
1 c Celery; Diced
1 ea Onion; Medium, Sliced
1 ea Bay Leaf
2 tb Vegetable Oil
1/2 c Tomatoes; Drained
8 c Water
1 ts Thyme; Dried, Crushed
1 ts Salt
1 tb Unbleached Flour
4 ea Peppercorns
1 tb Butter or Margarine
1/4 c Parsley; Chopped
1/4 c Madeira
Instructions:
In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes.
Add water, salt and peppercorns; simmer uncovered for about 2 hours. Cover and
continue to simmer for 3 additional hours. Add the parsley, carrots, celery,
bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. Strain stock and refrigerate for an hour or more.
In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat. In a large, dry frypan brown flour over high heat.
Cool slightly. Add the butter or margarine, blend. A little at a time, add the
stock and vegetables. Correct seasoning and add madeira just before serving.
Sambal Oelek (Indonesia)
Ingredients:
8 oz Fresh red chilies
1 ts Salt
1 ts Brown sugar
Instructions:
Heat a heavy frying pan and put in the chilies after 2-3 minutes. Dry roast
over medium heat for a few minutes. Cool, then chop finely and lb to a paste
with the salt and sugar.
Tamarind Chicken
Ingredients:
4 Chicken thighs
4 Chicken drumsticks
1/3 c Tamarind sauce
2 ts Ground coriander
1 ts Ground turmeric
2 Garlic cloves, crushed
2 tb Peanut oil
2 Red chillies, finely chopped
6 Spring onions, finely
- chopped
Oil for deep frying
Tamarind Chicken
Ingredients:
4 Chicken thighs
4 Chicken drumsticks
1/3 c Tamarind sauce
2 ts Ground coriander
1 ts Ground turmeric
2 Garlic cloves, crushed
2 tb Peanut oil
2 Red chillies, finely chopped
6 Spring onions, finely
- chopped
Oil for deep frying
Instructions:
1. Remove skin from chicken pieces, place chicken in a pan of water. Simmer,
covered, for 15 minutes or until cooked through. Drain and cool. 2. Combine
tamarind sauce, coriander, turmeric and garlic, add to chicken, toss well to
coat. Leave stand at least 2 hours, preferably overnight. 3. Heat peanut oil
in a frying pan, add chillies and spring onions, stir-fry over low heat for
3 minutes, set aside. 4. Heat oil for deep frying in a large pan. Cook chicken
in three batches on medium heat for 5 minutes, or until chicken is hot and golden
brown. Lift out, drain on absorbent paper, keep warm while frying remaining
chicken. 5. Serve the chicken pieces with a spoonful of the chilli mixture on
the side. NOTE: To tone down the fire still further, choose green chillies instead.
HINT: Marinated chicken pieces can be grilled instead of deep fried if preferred.
Source: Indonesian Cooking
1. Remove skin from chicken pieces, place chicken in a pan of water. Simmer,
covered, for 15 minutes or until cooked through. Drain and cool. 2. Combine
tamarind sauce, coriander, turmeric and garlic, add to chicken, toss well to
coat. Leave stand at least 2 hours, preferably overnight. 3. Heat peanut oil
in a frying pan, add chillies and spring onions, stir-fry over low heat for
3 minutes, set aside. 4. Heat oil for deep frying in a large pan. Cook chicken
in three batches on medium heat for 5 minutes, or until chicken is hot and golden
brown. Lift out, drain on absorbent paper, keep warm while frying remaining
chicken. 5. Serve the chicken pieces with a spoonful of the chilli mixture on
the side. NOTE: To tone down the fire still further, choose green chillies instead.
HINT: Marinated chicken pieces can be grilled instead of deep fried if preferred.
Source: Indonesian Cooking
