south african

This needs a little explanation. We South Africans are very partial to rusks with that first cup of morning coffee! It's what the US calls &quot;double-baked&quot;: the end result with this recipe is a hard, chunky sweetish &quot;rock&quot; which you dunk in your coffee or tea to soften, then bite off. It doubles as a quick breakfast or an afternoon bite with tea and coffee. It's an all-purpose snack and most houses are never without a tin of them. There are all kinds of variations including health and muesli rusks. They date back to the time when people trekked with oxwagons into the interior, when they needed foods that would keep.

Buttermilk Rusks, South African

lbs self-raising flour

lb pure butter, firm

sugar

salt

eggs,

vanilla

Use the coarse side of a grater, and in a large bowl grate the butter into the flour.

Then use your hands to rub it in until mixture resembles breadcrumbs.

Add the vanilla to the beaten eggs, and  stir into the flour mixture (just roughly).

Add enough buttermilk to mix to the consistency of scone dough, i.e. soft and somewhat sticky, but not wet. You should need about 6 cups, but it could be more or less.

Have a bowl of quite warm water ready, and dip your hands into it. Now form large balls of dough, but do so lightly.

The balls should be about 1/3 smaller than tennis balls (sorry, hard if you can't demonstrate!) Pack these, touching one another, on the greased tins. Do not pack  close to the edges of the tins, as the dough will rise considerably.

Baking time depends on a few variables such as the size of the balls -- generally about 45 mins - 60 minutes The rusks should be well-risen and golden-brown on top. Do peek, and don't let it burn. Test with a skewer.

Cool in tins, but they don't have to be cold to proceed:.

Use a serrated knife (some people simply break up the soft rusks) and cut into shapes convenient for handling -- about 3 inches in length and 1 1/2 inches in width. But you will never be able to cut these rusks neatly!

They crumble a lot -- don't worry, it can't be helped. Put out the crumbs for the birds.

Using the same tins, stack them very loosely and at an angle, one row supporting the next.

Dry overnight in a cool oven of about 170 deg F, with the oven door wedged open a crack. They must dry out completely.

Next day make sure rusks are dry, cool well, and keep in airtight tins.

WOW! Another great recipe from Zurie! Since my daughter&#039;s BF is from South Africa and living full time in the USA he had been trying to replicate rusks from his childhood memory. So when I was looking through Zurie&#039;s recipes I was happy to see that she had a rusk recipe posted. I devided the recipe in half. I also had to create my own self rising flour which I found a recipe for on this site. I made a mistake and added too much buttermilk to the dough so I could not form the dough into balls. So instead of adding more flour, I decided to run with it and pour it into a baking dish. I cooked it for an hour and it smelled heavenly. I then popped it out while it was still warm and it slid out perfectly. I reduced the the temp on the oven and sliced the bread cake in half and then in slices again. We tasted it and it was delicious. I then proceeded in using half of the in this state. The other half I baked in the oven at the 170 degrees for the time suggested with the door propped open like suggested. The rusks came out similar as biscottis but not as dense. They are quite tasty. I actually like them better in the intermediate state which I love plain, whereas DH and MIL both tried them with butter. In the hard state they are good with tea or coffee. Made them for the Cookathon in memory of Zurie&#039;s DH, January 2014.

Relax, it's not a gland! There are many stories about the origin of this South African sauce, too long to relate here. It's a BBQ-type sauce, eaten with steaks or roast beef! On Zaar there have been several puzzled questions and hearty laughs when this sauce is mentioned, so it's high time Zaar had at least one variation of Monkey Gland in its repertoire! In almost every steakhouse in South Africa you can request Monkey Gland sauce with your grilled steak ...

Monkey Gland Sauce

onion,

garlic cloves, chopped and crushed

ginger,

chutney (fruity)

tomato puree

soy sauce

mustard

Worcestershire sauce

ketchup

port wine muscadel wine

chicken broth (chicken stock

red wine

black pepper

Fry the onions, garlic and ginger in the oil until the onions are translucent.

Add the rest of the ingredients and let cook over fairly high heat for about 7 - 10 minutes, stirring often.

Taste for seasoning: you might want to add 1/2 teaspoon sugar, enough salt, and freshly ground black pepper to taste.

Can be served hot or cold with any roasted or grilled beef.

The sauce will last 2 weeks in the fridge and can be frozen.

Pronounced ba-boor-tea, the national dish of South Africa is a delicious mixture of curried meat and fruit with a creamy golden topping, not dissimilar to moussaka

Bobotie

white bread

onions, chopped

butter

garlic cloves, crushed

1kg packet lean minced beef

tbsp Madras curry paste

herbs

cloves

allspice berries

tbsp peach or mango chutney

tbsp sultana

bay leaves

full-cream milk

eggs

Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.

Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.

Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.

For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.

Bredie is Malay for stew. This dish used to be a poor man's food in South Africa, but nowadays it's a real winter warmer.

Lamb bredie

tbsp flour

rosemary

lamb

olive oil

red onions, finely chopped

tomatoes,

tbsp brown sugar (preferably muscovado)

rosemary,

peas

My family can't get enough of this malva pudding from South Africa, with its light sponge and rich toffee sauce, says Valli.

Malva pudding

unsalted butter, softened

tbs apple cider vinegar

(125 milliliters) milk

(220 grams) caster sugar

tsp vanilla extract

apricot jam

(185 grams) plain flour, sifted

tsp bicarbonate of soda, sifted

Vanilla ice cream, to serve

(250 milliliters) pure (thin) cream

unsalted butter, chopped

(110 grams) caster sugar

tbs brandy

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This South African Malay curry gets a kick of heat from cayenne pepper.

Mavrou

cardamom pods, bruised (see note)

tsp sweet paprika

tsp coriander

cayenne pepper

tsp turmeric

tsp cumin

tsp Masterfoods allspice

cinnamon

1.2kg gravy beef, fat trimmed,

4cm-piece ginger, peeled, finely chopped

garlic cloves, finely chopped

grapeseed oil

brown onion, coarsely chopped

milliliters (1 1/2 cups) Massel chicken style liquid stock

tomatoes

water

Saffron rice, to serve

This is delicious – vibrant with spices, with a sweet note from the sugar and raisins. Perfect with our Bobotie recipe

Yellow rice

basmati rice

tsp ground cinnamon or 1⁄2 cinnamon stick

cardamom pods

under 1 tsp ground turmeric

tbsp raisin

Put all the ingredients in a large pan with 1 tsp salt and 500ml water, then heat until boiling and the butter has melted.

Stir, cover and leave to simmer for 6 mins. Take off the heat and leave, still covered, for 5 mins. Fluff up and tip into a warm bowl to serve.

Chakalaka! If your grilled meats need a new sidekick, this famous South African vegetable dish is the answer!

South African Chakalaka

Tbsp ginger, finely chopped

jalapeño pepper, chopped

green bell pepper, cubed

red bell pepper, cubed

carrot, julienne

green beans,

15 cannellini beans

thyme thyme

paprika

curry powder

ts black pepper powder

cayenne (optional)

tsp bouillon powder

Tbsp vegetable oil

Salt,

Chop veggies, garlic, ginger and jalapeño.

Heat oil over medium high heat and sauté...

Heat oil over medium high heat and sauté onion till it's soft and starts caramelizing. Stir in garlic, ginger and jalapeño and cook 1-2 minutes.

Reduce heat to medium. Add green beans, bell...

Reduce heat to medium. Add green beans, bell peppers and carrots and combine everything well.

Season with salt, black pepper, paprika, cayenne, thyme...

Season with salt, black pepper, paprika, cayenne, thyme and curry powder. Mix well.

Add tomatoes and bouillon paste or powder. Mix...

Add tomatoes and bouillon paste or powder. Mix and cook till vegetables are almost cooked, 8-10 minutes.

Stir in cannelloni beans and cook for 3-4...

Stir in cannelloni beans and cook for 3-4 minutes.

Garnish with cilantro and/or parsley and fresh thyme.

From The Africa Cookbook, this is attributed to South Africa.  Wherever it comes from, this is a yummy way to eat your vegetables!

Batter Fried Eggplant

eggplants,

flour

baking powder

cumin

coriander

chili powder (ground chiles, not the mix you use to make chili)

vegetable oil

Wash the eggplants and cut into 1 inch slices.  Place the slices on a rack or in a colander, sprinkle with the salt, and let sit for 15 minutes.  This will release Mix remaining ingredients into a batter.

When the oil is hot, dip a few pieces of the eggplant in the batter until well coated.  Carefully place into the hot oil, and fry for 3-5 minutes on each side, until golden brown.

Remove from oil and place on paper towels to drain any excess oil.

I halved this but I would keep the spices the same.  There were no directions for using the water.  I wet the eggplant followed with dipping it in the batter.  I would bake it next time and then put under the broiler to toast it.  ZWT7 for the Count Dracula and His Hot Bites.

This warming pud is a firm favourite in South Africa, where it originated. You could almost say this is our version of a caramel pudding. You make a brown sugar and cream sauce and pour it over the soft sponge as soon as it comes out the oven. The sponge soaks it up and you're left with a gooey, caramel pud that will literally bring families together.

Malva pudding recipe

375.00 ml plain flour

milk

tsp baking powder

brown sugar

tsp baking soda

40.00 ml melted butter

500.00 ml boiling water

vanilla essence

125.00 ml cream

Samosa with fresh tomato chutney

ghee

potatoes

brown onion

garlic

ginger

red chilli

beef mince

½ tsp ground black pepper

tsp garam masala

¼ tsp ground cumin

Place all pastry ingredients into mixing bowl and mix 20 sec/speed 2, then knead Dough /2 min.

Transfer pastry onto a silicone bread mat or floured work surface and shape into a ball. Wrap dough in bread mat or plastic wrap and place into refrigerator to rest for 20 minutes. Clean and dry mixing bowl.

Samosa pastry

Place 500 g of the water into mixing bowl. Insert simmering basket and weigh potatoes into it, then cook 10 min/100°C/speed 3. Remove simmering basket with aid of spatula and set aside to cool. Clean and dry mixing bowl.

Place coriander, onion, garlic, ginger and chilli into mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add oil and cook 3 min/Varoma//speed 1.

Add mince, pepper, salt, garam masala, curry powder and remaining 20 g water and cook 5 min/100°C//speed .

Transfer mince mixture into a bowl, add reserved potato and stir to combine. Set aside to cool completely (approx. 15 minutes). Clean and dry mixing bowl.

Samosa filling

Place coriander, garlic and chilli into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add all remaining chutney ingredients and chop 3 sec/speed 5. Transfer into a serving bowl and place into refrigerator until ready to serve.

Fresh tomato chutney

Transfer chilled pastry onto silicone bread mat or floured work surface. Divide pastry into 3 equal portions. Roll out each portion into a rectangle (64 x 18 cm, approx. 1 mm thickness). Cut each rectangle into 8 strips (8 x 18 cm), creating 24 pastry strips in total.

Line a baking tray (30 x 40 cm) with baking paper and set aside. Place 1 tablespoon samosa filling at top of each pastry strip. Fold the top left corner of the pastry strip diagonally to the right, enclosing the filling and forming a triangle. Fold again (folding down) along the bottom crease of the triangle. Keep folding, creating triangles, to the bottom of the strip. Using your fingertips, dampen remaining pastry edge with water, then fold over to close and seal samosa. Set aside on lined tray and cover with kitchen towel (see Tips). Repeat with remaining pastry strips and samosa filling to create 24 samosas total.

Line a large plate with paper towel and set aside. Place a large saucepan over high heat and add oil. Heat oil to 170°C (see Tips). Using a slotted spoon, carefully place 4-5 samosas into hot oil and fry for 10 minutes or until golden brown and crispy, turning once during frying. Once cooked, carefully remove using a slotted spoon and transfer onto lined plate (see Tips). Repeat frying with remaining samosas.

Serve samosas warm with Fresh tomato chutney on the side.

Top 13 south african recipes from across the web

The most viewed south african recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Buttermilk Rusks, South African

Monkey Gland Sauce

Bobotie

Lamb bredie

Malva pudding

Mavrou

Yellow rice

South African Chakalaka

Batter Fried Eggplant

Malva pudding recipe

Samosa with fresh tomato chutney

Piri-piri sauce

Tiramisu Rusks | Beskuit

Top 13 south african recipes from across the web

The most viewed south african recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buttermilk Rusks, South African

Monkey Gland Sauce

Bobotie

Lamb bredie

Malva pudding

Mavrou

Yellow rice

South African Chakalaka

Batter Fried Eggplant

Malva pudding recipe

Samosa with fresh tomato chutney

Piri-piri sauce

Tiramisu Rusks | Beskuit

The most viewed south african recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine