i Lead Recipes

Rocky Mountain oysters, also known as prairie oysters, are a North American culinary name for edible offal, specifically buffalo or bull testicles. They are usually peeled, coated in flour, pepper and salt, sometimes pounded flat, then deep-fried. This delicacy is most often served as an appetizer. It is a well-known novelty dish in parts of the American West and the Canadian Prairies where cattle ranching is prevalent and castration of young animals is common (“prairie oysters” is the preferred name in Canada, where they may be served in a demi-glace, not deep-fried). In Oklahoma and North Texas, they are sometimes called calf fries but only if taken from very young bulls.

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A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes etc.), meat, poultry, sausages and seafood. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), to allow flavors to combine. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.

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Eating lobster is a hands-on process.

1. Start by breaking off the legs. Hold it by the back and gently peel off the legs. Don’t throw them away as there are nice bits of meat in it.
2. Tear off the claws at the first joint with a gentle twisting motion.
3. Use a nutcracker to break off the tip of the claws.
4. Push the meat with the forefinger through the largest hole.
5. Break off the inedible parts and put aside. That would be the antennas and beak.
6. Grab the tail portion with one hand and the back with the other. Twist the two apart.
7. Peel off the tip of the tail and remove the digestive track before eating the meat.
8. The “roe” (unfertilized eggs) can be eaten, but this is normally done by a brave few.

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FISH CAKES

Fish that are typically South African are Sole, Kabeljouw, Stockfish, Cape Salmon, Red Roman and Snoek. After a fish braai (barbeque) there are often little bits of fish left over. Fisk cakes are a great way of stretching these.

Left over fish (about  the same quantity as 2 cans of salmon)

3 medium potatoes, peeled and cooked.

30g butter

salt and cayenne pepper

1 egg beaten

45ml finely chopped parsley

500ml fine dried breadcrumbs

little flour for dusting

2 eggs extra for dipping

oil for frying

Mash the potatoes and butter. Mix the fish, potatoes, 1 egg and parsley. Season with salt and cayenne pepper. Allow to cool.

Lightly flour your hands and mould 12 cakes from the mixture. Dip into eggs and then breadcrumbs. Heat oil and fry the cakes until crisp and golden. Drain on paper towels and serve.

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This starter is as appealing to the taste buds as it is to the eyes.

4 big pancakes

125ml sour cream

160g smoked salmon in thin slices

whole-grain mustard

steamed green beans to serve

slices of red pepper to serve

fresh herbs and edible flowers to garnish

Spread the pancakes with sour cream and put the salmon on top. Roll up the pancakes. Cut each pancake into 6 pieces.

Spread mustard in the middle of 4 serving plates. Put the pancake slices on top of the mustard and garnish with beans, peppers, herbs and flowers.   

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