Meat lovers don’t have to have all the fun on Heritage Day…..
Vegetarians can’t be left out on all the action. This Braai Pie will have meat lovers putting aside their chops just to have a piece. Enjoy! Happy Heritage Day South Africa!
45 ml butter
15 ml all-purpose flour
250 g spinach
150 g feta cheese
115 g (half a tub) cream cheese
3 ml nutmeg
Salt and black pepper
1 x 250g roll of ready-to-roll puff pastry
1. Chop and sauté the onion over a medium heat until soft.
2. Sprinkle the flour over the onions and add the spinach, allowing it to wilt. The flour should help absorb the extra liquid from the spinach.
3. Crumble in the feta and stir in the cream cheese and nutmeg. Season with salt and pepper.
4. Roll out the pastry on a lightly floured surface.
5. Add the filling onto half of the pastry, leaving the edges open.
6. Fold the pastry and press the edges together to stop any of the ingredients falling out of the sides.
7. Place the pie on a braaing grid and bake on the coals until the pastry is golden on both sides.
Recipe Source: www.eatout.co.za
Have fun and join the conversation using the hashtag: #HeritageDay
No culture is better than the other. … be proud of who you are #HeritageDay
— I.G (@RobertNdzudzeni) September 24, 2015
— C Constantinides (@ChangeAgentSA) September 24, 2015
— DJ Fresh (Big Dawg) (@DJFreshSA) September 23, 2015
All that talk about boerewors is bound to leave anyone hungry or thinking of recipe to go with the boerewors for heritage day. No worries because we got you covered.
Let’s join the South African Breweries (SAB) in celebration of its 120th anniversary this year and with that comes 120 years of social gatherings like Heritage Day with family and friends.
Join the conversations on social media using the hashtags:
#HeritageDay #BraaiDay #SouthAfrica #Family #Friends #BraaiNation #Braaiwithbeer
2 tsp curry powder
1 tbspn tomato paste
340 ml Black Label
2 tbspn white wine vinegar
2 tbspn treacle sugar
1 tsp salt
1 onion, diced
1 clove garlic, chopped
¼ cup olive oil
1. Fry curry powder in a dry pan for 1 minute. Add tomato paste and stir. Deglaze the pan by adding beer and white wine vinegar.
2. Bring to a boil then add treacle sugar, salt, diced onion and chopped garlic. Boil for about 2 minutes. Remove from heat and add olive oil. Let the marinade cool down slightly.
3. Place a pack of thick boerewors into a sealable plastic bag or container. Cover with the beer marinade and refrigerate for 1 hour.
4. Braai boerewors over hot coals (or on the gas if you’re in a hurry) and baste regularly with marinade or cook in the marinade in a preheated oven of 200°C.
Recipe Source: www.taste.co.za
South Africa’s Heritage Day is when we set aside our differences; celebrate what makes us unique and come together to celebrate our country’s rich and diverse culture.
One tradition shared across a number of our cultures is a sociable braai or shisa nyama.
The South African Breweries (SAB) celebrates its 120th anniversary this year and with that comes 120 years of social gatherings like Heritage Day with family and friends.
Beer, whether added into recipes or paired with dishes, is the perfect accompaniment to food.
Below is one of SAB approved Braai Day recipes to try this Heritage Day, Thursday, 24 September 2015. We’ll be sharing more braai recipes as we get closer to Heritage day…
Join the conversations on social media by using the following hashtags:
#HeritageDay #BraaiDay #SouthAfrica #Family #Friends #BraaiNation #Braaiwithbeer
Marinated Steak Sosaties
• 1 cup Onion, chopped
• 1/2 cup vegetable oil
• 1/2 cup lemon juice
• 1/4 cup Soy sauce
• 1 tablespoon Worcesteshire sauce
• 1 teaspoon mustard, prepared
• 1 medium sized sirloin steak, cut in cubes
• 1 large green pepper, cut in pieces
• 2 medium onions, quartered
• 2 medium Tomatoes, quartered
1. Braai onion in oil and remove from heat. Stir in lemon juice, soy sauce, Worcestershire sauce and mustard – pour over meat and vegetables.
2. Cover and marinate overnight in refrigerator.
3. Remove meat and vegetables from marinade, reserving marinade. Alternate meat and vegetables on skewers.
4. Braai kebabs 5 minutes on each side over coals, brushing frequently with marinade.
Recipe Source: www.braai.co.za
If you are looking for a well-rounded red wine to accompany your next potjie then look no further than Drostdy-Hof’s Pinotage. The ideal companion for a hearty meal, this Pinotage adds a new dimension to any dish with its fresh acidity and vibrant berry flavours that leave a soft lingering aftertaste on the palate.
Chef Johan van Schalkwyk could not resist teaming this succulent wine with its subtly spicy oak nuances with a potjie of oxtail in prunes and port. Whether you are camping or treating your guests to a three-course dinner, this dish is perfect for any occasion.
The full-bodied Drostdy-Hof Pinotage is available from most liquor outlets for around R40.
Potjie of oxtail with prune and port with Drostdy-Hof Pinotage
2 medium onions, chopped
2 celery stalks, sliced
3 carrots, peeled and sliced
2 leeks, sliced and well washed to get rid of grit
6 garlic cloves, peeled and chopped
2 tins (410g) of whole peeled tomatoes
10g thyme, chopped
10g parsley, chopped
2 bay leaves
50ml balsamic vinegar
350ml Drostdy-Hof Pinotage
150ml Allesverloren Port
Zest of ½ an orange
50g prunes, pitted
1 tsp juniper berries, crushed
2 cloves, crushed
Flour for dusting
Coarse black pepper
1. Place a cast-iron potjie over coals and heat well.
2. Season oxtail pieces with salt and pepper and dust with flour by rolling them in a bowl with about a cup of flour in it. Shake off the excess flour.
3. Heat the oil in the potjie and seal in all the juices by browning the pieces of oxtail on all sides Do a couple at a time.
4. Set aside.
5. Fry all the vegetables in the olive oil until the onions are transparent. Do not brown.
6. Add back the meat.
7. Deglaze the potjie by adding the vinegar, wine and port.
8. Allow some of the alcohol to burn off.
9. Add the tomatoes and bring to the boil.
10. Scrape some coals away from underneath the potjie and allow the contents to simmer.
11. Add the herbs, prunes, zest, bay leaves and season with salt and pepper.
12. Cover with the lid.
13. Place two or three coals under the potjie and simmer for three to four hours. Do not stir the pot. Remove the lid every 30 minutes to check the liquid is at a gentle simmer. Add some coals if necessary.
14. The dish is done when the meat comes away from the bone.
15. Enjoy with some creamy mashed potatoes and vegetables of your choice.
16. Serve with a glass of Drostdy-Hof Pinotage.
To view a video clip of chef Johan van Schalkwyk preparing this dish,go to http://on.fb.me/1Edydy2
…” I Love being in studio writing and singing, but nothing gives me greater pleasure than seeing my music touching people through the gift of song.” – Ernie Smith
Multi-award winning jazz musician, Ernie Smith has become synonymous with fine craftsmanship of quality contemporary jazz and urban music. He was born with a rare talent of appealing to music lovers from a wide spectrum of tastes and his unflappable work ethic has seen him remain top of his game for more than 12 years.
A genius guitar player that has not only mastered his own creations, but produced countless other artists work, Ernie has created a hub for himself at his home where he focuses on touching people through the gift of song. Known for his song-writing and production skills, Ernie has the ability to mix jazz, R&B, Afro-pop, world music and funk and produce sounds that are fresh, yet timeless.
The new single WENA, featuring KB Motsilanyane is released to radio late June 2015 and his forthcoming album Time For Love, is due for release later this year.
Stay tuned for more from this amazing musician.
“…Ernie Smith is the perfect 21st century artist. His debut album sees Smith offering up a musical melting pot that’s destined to find fans across a wide spectrum of music tastes.” – Diane Coetzer – Billboard Magazine
I’m such a big fan of KB and it’s good to have something new from her even if she is featuring. What do you guys think of the track?
Minestrone & Herbs offers a new take on the classic minestrone with a twist of added herbs for extra flavour, while Brown Onion, the ever versatile kitchen favourite, will enrich any meal.
For even tastier results, ROYCO® recommendscombining Great Value Packet Soup with ROYCO® Stew Mix, another new product range available in a 200g pack. The Stew Mix dissolves easily guaranteeing lump free cooking with consistent flavour throughout the meal. Stew Mix for chicken has a slightly spicy kick that flavours the chicken perfectly, while Stew Mix for Beef adds a rich and beefy taste guaranteed to make any stew meaty and delicious.
Delicious Hearty Beef Stew
Preparation time: 30 minutes. Cooking time: 1 hour 20 minutes. Serves: 4 – 6
1 onion, chopped
25ml sunflower oil
1 clove garlic, crushed
500g beef cubes
1 cup carrots
1 cup of peas
3 tablespoons ROYCO GREAT VALUE BROWN ONION
2 potatoes, peeled and quartered
Tjoe! Guys you have to try this one out! It looks totally amazing, doesn’t it? …..
Sedgwick’s Original Old Brown is not just a drink. This winter you can share the warmth in the kitchen with Sedgwick’s Sticky Pudding. Try baking with Sedgwick’s and conjure up a delicious, sweet and sticky dessert that will delight you and your guests.
This easy dessert will impress everyone who comes to visit, whether after a meal or just as a sweet treat. The secret is the Sedgwick’s added to the sauce, which creates an evocative, original taste.
Be ready for the cold months with a bottle of Sedgwick’s Original Old Brown, available nationwide from leading liquor outlets for about R28.
Sedgwick’s Sticky Pudding
310ml cake flour
10ml bicarbonate of soda
250ml castor sugar
15ml apricot jam
2,5ml grated orange zest
60ml orange juice
For the sauce:
125ml soft brown sugar
125ml Sedgwick’s Original Old Brown
Who wants to give meaty stews a break?
This tasty recipe serves as a reminder that Winter comfort food does not have to include meat all the time. Mushrooms are good for you and they make a great alternative to meat. Some of the health benefits are that mushrooms are low in sodium, fat, cholesterol and calories. They are also cost effective and energy saving. Let’s face it, mushroom coook in a matter of minutes. MushroomsSA shared a Mushroom stew recipe with soft turmeric maize meal. Enjoy!
For more info on mushroom nutrition, visit : www.mushroominfo.co.za
Follow on twitter:
Did you know 100g mushrooms has more dietary fibre than a slice of wholewheat bread? pic.twitter.com/i8stZwkLnm
— FreshMushrooms (@FreshMushrooms) May 26, 2015
Mushroom Stew With Soft Turmeric Maize Meal
The flavour of the mushroom stew will improve if kept refrigerated for a day or two. Add the chopped tomatoes just before serving and sprinkle with finely chopped parsley. Excellent served with soft turmeric maize meal.
45 ml (3Tbsp) vegetable oil
2 onions, cut into slices
1 garlic clove, finely chopped
1 red chilli, seeded and finely chopped
500 g button mushrooms, wipe clean
300 ml (1 ¼ cup) vegetable stock
75 ml (5Tbsp) white wine
2,5 ml (½ tsp) ground black pepper
salt to taste
15 ml (1Tbsp) white wine vinegar
4 tomatoes, briefly blanched in boiling water, peeled and chopped
30 ml (2Tbsp) fresh parsley, finely chopped
Soft turmeric maize meal:
750 ml (3 cups) water
1 ml (¼ teaspoon) turmeric
salt to taste
200 ml (¾ cup) maize meal
125 ml (½ cup) cream optional
Costper serving: R11.35
Easter is all about family, food and fun. Yet, balancing all three can be a challenge, GLAD is sharing some tips to make lives easier this Easter . I think you would agree with me that every household should have a clingwrap, baking pager and those roasting bags really come in handy.
GLAD Bake & Cooking Paper and GLAD Oven Bags will make cooking a fun and simple activity, ensuring more time for family and festivities.
GLAD Bake & Cooking Paper
Glad baking and cooking paper provides consumers with a healthy way of cooking as it eliminates the need to grease trays and pans enabling you to cook with less mess and less oil or butter. Here are some useful tips for Easter cooking.
GLAD Oven and Roasting Bags
The bags are perfect for cooking vegetables, meat, chicken or fish as they lock in the juiciness and flavour. The bigger GLAD Roasting Bags are ideal for turkeys and roasts. They are ideal for cooking complete meals in as they retain the moisture often lost during the cooking process. Both bags are suitable for microwave and oven cooking. They also reduce cooking and washing up time. Here are some tips:
For more info and tips, visit: www.glad.co.za
Follow GLAD SOUTH AFRICA on Facebook
Hey guys! I’m hoping everyone is having a fabulous time whether they are at church, at a wedding or just spending time with relatives. I thought I would share another decadent Sasko Flour recipe for all the eager bakers out there….
These chocolate brownie cookies with peanut butter cream icing don’t only look glorious, they also taste divine as can be expected. You might want to try them out if you are in the mood to bake this Easter weekend! See the recipe below…….Happy baking!
Chocolate Brownie Cookie Sandwiches with Peanut Butter Cream Filling
Makes 30 cookies, 15 Sandwiches
120g dark chocolate (chopped)
2 eggs (at room temp)
60g Sasko Cake Flour
½tsp baking powder
Peanut butter cream icing:
75g butter (at room temp)
150g icing sugar
2 tbsp milk
80g peanut butter
To make the icing:
Step 1: Using an electric mixer, beat the butter and the icing sugar in bowl on low speed until combined
Step 2: Up the speed to medium and beat until thick and light in colour
Step 3: Add the peanut butter and milk and beat for a further minute or two on medium until you have a smooth, soft, silky icing
Step 1: Make the cookie sandwiches by spreading a little of the icing onto half of the cookies
Step 2: Seal them with the remaining half of the biscuits
Follow Sasko Flour on Facebook for more recipes and baking tips.