i Lead Recipes

Bobotie is a favorite, traditional South African recipe. This oven baked meat dish is wonderful when served with yellow rice, sweet carrots and peas.

Ingredients

500g minced meat
2 chopped onions
125ml raisins
12,5ml sugar
2 slices of bread
250ml milk
2 eggs
10ml curry powder
10ml turmeric
125ml vinegar or lemon juice
Salt to taste

Method

Soak the bread in the milk. Squeeze out the milk and keep it separate. Mix the bread with the meat and add raisins. Fry onions until soft. Add curry, turmeric, sugar and vinegar. Add the meat and fry until it is warm. Dish into an oven-safe dish and level the meat to form a flat surface. Add the eggs to the milk and mix well. Pour it over the meat. Bake at 180 degrees Celsius for 1 hour.

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This is a truly delicious way to take the famous meatball to new heights. The sauce is wonderful with mashed potatoes or rice.

INGREDIENTS

Mix the following together:

1kg topside minced meat

1 packet brown onion soup powder

1 large potato (grated)

1 onion (grated)

2 slices of bread soaked in milk

125ml milk

1 tsp baking powder

SAUCE

1 and a half cup brown sugar

half a cup Worcester sauce

1 cup tomato sauce

1 cup mayonaise

METHOD

Make meat balls and arrange in a oven dish. Mix the ingredients for the sauce and pour over the meat balls Bake at 160º for 1 hour. Sprinkle with parsley and serve. 

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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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OXTAIL STEW

Ox tail is a very fatty meat and it is better to prepare the stew in advance and allow it to stand overnight. This gives time for the fat to harden and be removed before the stew is reheated and served. The flavour also has time to develop.

1kg ox tail

1 onion, chopped

2 cloves garlic, crushed

2 celery sticks, chopped

2 carrots, peeled and sliced

1 sprig rosemary

2 sprigs thyme

2 bay leaves

butter for frying

flour

salt and pepper

cornflour to thicken sauce

Wash and dry the meat. Mix the flour, salt and pepper and roll the meat in it. Heat the butter in a big saucepan and brown the onions and celery in it. Add the garlic after 2 minutes. Remove the onion mix from the pan and brown the meat. Add the onions mix and enough water to cover the meat. Add the thyme, rosemary and bay leaves. Cover and let it simmer slowly for 4 to 5 hours until the meat is tender. Add the carrots one hour before the the meat is ready.

Allow the stew to cool overnight. Remove the fat and thicken the sauce before serving it with rice.

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