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Lamb with Garlic

40 cloves garlic – yes, 40!

10 sprigs rosemary – important!

1 leg of lamb, trimmed

500ml good red wine

Salt and freshly ground pepper

Peel the garlic and place with the rosemary under the lamb in a casserole dish.

Pour in the red wine and season.

Place in low oven (around 100ºC) and cook for six to eight hours. Take the lamb out of the casserole dish and put it onto a warm dish. Reduce the sauce, add more wine if needed, and pour it over lamb.

Serve with mashed potatoes, pampoenkoekies (see below) and steamed green beans.

This lamb is absolutely delicious. You need lots of time, but the end result is meat that just falls off the bone!

 
 
 
Posted in recipes |
Posted by Matilda Scarfe
29 Oct 2009

Pea, Ham and Mint Soup

An old favourite. This is the authentic Dutch recipe.

 
 
 
Posted in recipes |
Posted by Matilda Scarfe
25 Jun 2009
Up to now we have just sliced and eaten it, maybe pounded it and put it on a sandwich, or at most mixed it with cream cheese for a dip. But modern South African chefs are doing wonderful things with traditional food. Enjoy! 125ml butter, 2 beef stock cubes, 10ml coarsely ground black pepper, 2ml whole nutmeg, grated 2ml freshly ground coriander...
 
 
 
Posted in recipes |
Posted by Anonymous
22 Apr 2009

Ingredients:
1kg Lamb (diced)
1 large onion, diced
1 tablespoon ginger (fresh), finely chopped OR
1 1/2 tablespoons, crushed (jar)
1 1/2) tablespoons garlic (fresh), finely chopped OR (2) tablespoons, crushed (jar)
4 tablespoons of canola oil
10 curry leaves (dry) OR 8 curry leaves (fresh)
2-3 bay leaves
3 level tablespoons of ‘idospices’ Durban Curry powder, Masala

 
 
 
Posted in recipes |
Posted by
15 Feb 2009
In a medium bowl, beat the eggs, water, cornflour, salt and pepper until creamy.
Heat a medium non-stick pan and add ¼ of the Lemon & Lime Infused Oil and
butter. When the oil and butter is hot, pour in ¼ of the egg mixture. Move the
egg around so it covers the base of the pan. Lower the heat and cook until the
underside of the pancake is set and slightly coloured. Use a wide egg slice to
flip over. Cook the other side. Repeat with the other three portions of egg in the same way, to give you four even-sized pancakes. Cover to keep warm.
 
 
 
Posted in recipes |
Posted by Matilda Scarfe
19 Dec 2008
Mix together well in a bowl. Cover in the fridge for ½ hour. (That’s what we do in Australia.) (Yours could probably sit in the bowl in the snow.) Shape into balls and roll in coconut.
 
 
 
Posted in recipes |
Posted by Anonymous
19 Dec 2008
In a large saucepan, heat the oil , add the Curry Mix, onion, garlic, apple, kaffir lime leaves and ginger. Stir fry gently over medium heat till fragrant. Add the tomato paste and tomatoes, fish stock and coconut milk - cook for a few minutes, then add salt. Add lemons.
 
 
 
Posted in recipes | Maleny Queensland
Posted by Matilda Scarfe
29 Oct 2008
In the beginning South African Gourmet was not something Dion and I expected would grow at the rate it did. With the immigration boom starting in Perth and a large number of South Africans coming over we felt the need to build a sense of community was great. So we embarked on the arduous task never expecting the huge response and continued support that we received.
 
 
 
Posted in recipes |
Posted by Amanda Damon
15 Aug 2008

OXTAIL POTJIEKOS

YOU WILL NEED
30ml oil, 2 large oxtails
3 med onions (sliced)
1 tbsp crushed garlic; 2 red chillies, chopped;
7 whole cloves; 2 FRESH bay leaves
250ml hot water and 250ml red wine
Fresh rosemary and parsley
 
 
 
Posted in recipes |
Posted by Matilda Scarfe
14 Aug 2008
Mussel Bobotie Ingredients · 1kg Mussel meat · 1 Thick slice white bread (crusts removed) · 250ml Fresh milk · 60g Butter · 2 Large onions, finely sliced...Bread & Butter Pud Ingredients 4 slices stale white bread, 2 cm thick butter 190 ml currants or 150 ml seedles raisins 2 large eggs 125 ml white sugar 1 ml salt 759 ml milk...
 
 
 
Posted in recipes |
Posted by Matilda Scarfe
16 Jun 2008
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