South African Dishes (3) Collection
|
| bobotie (beef pie) |
| green bean bredie (lamb and green bean stew) |
| sosaties (grilled marinated meat with apricots) |
| |
| bobotie |
| (beef pie) |
| |
| 2 oz. | butter |
| 1 cup | onions, thinly sliced |
| 1 | apple, peeled, diced |
| 2 lb. | chopped cooked beef |
| 2 | bread slices soaked in milk |
| 2 Tbsp | curry powder |
| 1/2 cup | raisins |
| 2 Tbsp | slivered almonds |
| 2 Tbsp | lemon juice |
| 1 | egg |
| 1/2 tsp | turmeric |
| 6 | bay leaves |
| 1 | egg |
| 1/2 cup | whole milk |
| |
| |
| melt the butter in a saucepan. add the onions and saute for 5 minutes, |
| then add the apple dice and cook for another minute. add the chopped beef |
| and combine. squeeze out the excess milk from the bread slices, then tear |
| up and add to pot. add the curry powder, raisins, almonds, lemon juice, |
| egg, and turmeric, and stir well. place mixture in a greased 9 x 13" |
| baking dish. place bay leaves vertically in the casserole. bake at 325 |
| degrees f for 40 minutes, then remove from the oven. mix together the egg |
| and milk, then pour it over the bobotie. bake for 15 more minutes. remove |
| bay leaves before serving. |
| |
| green bean bredie(lamb and green bean stew) |
| |
| 2 Tbsp | oil |
| 1-1/2 lb. | lamb, cut into bite-sized pieces |
| 1 cup | coarsely chopped onions |
| 1 tsp | minced garlic |
| 1 tsp | minced fresh ginger root |
| 1/2 cup | water |
| 1 lb. | fresh green beans, trimmed, cut into 1" lengths |
| 2 medium | potatoes, peeled, cut into 1/2" dice |
| 1 Tbsp | finely chopped fresh hot chile peppers |
| 1/4 tsp | dried thyme |
| 1 tsp | salt |
| | pepper |
| |
| |
| in a large skillet heat the oil over moderate heat. add the lamb and brown |
| it in batches. transfer pieces to a plate. add the onions, garlic, and |
| ginger, and cook over low heat. return the meat to the skillet. cover |
| tightly, and simmer for 30 minutes over the lowest heat. stir in the |
| water, green beans, potatoes, chile peppers, thyme, salt, and pepper, and |
| bring to a boil. cover again, reduce heat, and simmer for about 1 hour, |
| stirring occasionally. taste for seasoning and serve immediately with |
| rice. |
| |
| sosaties |
| (grilled marinated meat with apricots) |
| |
| 2 lb. | lamb, cut into 1" pieces |
| 1 lb. | pork, cut into 1/2" cubes |
| 1 | garlic clove, peeled |
| | salt, pepper |
| 4 Tbsp | oil |
| 1 cup | onions, chopped |
| 1 Tbsp | curry powder |
| 1 clove | garlic, minced |
| 2 Tbsp | sugar |
| 1 Tbsp | tamarind paste |
| 2 cup | white vinegar |
| 2 Tbsp | apricot jam |
| 2 Tbsp | cornstarch dissolved in |
| 2 Tbsp | red wine |
| 1/2 lb. | dried apricots |
| 1/2 cup | dry sherry |
| |
| place the lamb and pork pieces in a large bowl that has been rubbed with |
| the clove of garlic. season with salt and pepper, and toss. in a saucepan, |
| heat the oil. add the onions and saute for 5-6 minutes, then add the curry |
| powder and garlic. saute for another minute. add the sugar, tamarind |
| paste, vinegar, and jam and stir well. stir the cornstarch mixture and add |
| it to the onions, and cook, stirring constantly, until it thickens. this |
| should take about 3 minutes. cool, then add to the meat and toss well. |
| marinate for 2-3 days. |
| |
| one day before preparing the sosaties, combine the dried apricots and |
| sherry in a small bowl, cover, and let sit overnight in the refrigerator. |
| drain meat from sauce and reserve. thread lamb, pork, and apricots on |
| skewers. grill over charcoal until browned on all sides. serve with heated |
| reserved sauce. jan |
| |
| |
| |
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| (ID: 8947) Mirror: rec.food.recipes: Wed, Jan 28, 2004 |