Crispy Fried Chicken

Ingredients

·         1 cup cake flour

·         ½ tsp. paprika

·         2½ tsp. dried mixed herbs

·         ¼ tsp. nutmeg

·         1½ tsp. salt

·         ½ tsp. ground black pepper

·         1 tsp. baking powder

·         ½ cup dried bread crumbs

·         1 chicken cut up into various pieces

·         ½ cup milk

·         Cooking oil for deep frying. This is optional as the chicken pieces can also be baked.

Preparation

1.       Mix all the dry ingredients together: flour, baking powder, paprika, herbs, nutmeg, salt and pepper and bread crumbs.

2.       Soak or dip chicken pieces in milk and then take out of the milk and then dip or coat them in the dry mixture.

3.       Set each piece aside and when finished, recoat by doing a second dip (not soak this time) in the milk and then into the mixture.

4.       Gently dip batter coated chicken into the hot oil until golden brown and drain on paper towel or wire rack.

5.       If you prefer not to deep fry, you can place the chicken on a wire rack within a roasting pan and bake for 20-25 minutes or until ready at 180⁰C (350⁰F) turning each piece after 10 minutes.

Serve immediately.

The Freelancer

Pumpkin Pie

This is also a traditional recipe, dating back to the 19th century (see the recipe: Potato dessert)

Recipe

Slice very thinly some nice floury pumpkin. Cut some slices of white bread, and butter them on both sides.

Put a layer of sliced pumpkin into a pie-dish, sprinkle with sugar and very little pounded [ground] cinnamon, then a layer of buttered bread slices, and repeat the process until the dish is full. The last layer will be bread slices and finish off with sprinkled sugar and cinnamon.

Pour over some melted tail fat (sheep tail fat) [melted butter] and cover the dish to keep in the steam.

Bake in a moderate oven.

Danie de Villiers - Freelance writer and foodexpert

Spaghetti Alla Matriciana

Ingredients

8 medium sized fresh, ripe tomatoes

½ cup  diced bacon

1 medium- sized onion, peeled and chopped

Cayenne pepper to taste

500 g (1 lb.) spaghetti

 ½ cup grated parmesan cheese

Method

1.       Drop tomatoes into boiling water. Quickly remove them and slip off their skins. Cut the tomatoes into small pieces and puree.

2.       Cook bacon until fat is rendered. Add onion and sauté gently until onion is translucent. Add tomatoes and pepper. Simmer, uncovered, for 5 to 10 minutes.

3.       Cook spaghetti in salted water until firm but cocked through. Drain and serve with sauce and grated cheese.

Danie de Villiers – Freelance writer and foodexpert

Bacon and Banana Open Sandwich

Ingredients

·         6 rashers rindless streaky bacon

·         1 banana, sliced

·         15 ml butter

·         30-45 ml peanut butter

·         2 slices whole wheat seeded bread

·         Drizzle of golden syrup

Preparation

1.       Grill the bacon rashers until crisp.

2.       In a non-stick frying pan, melt the butter and fry the banana slices until browned.

3.       Spread a generous tbsp. of peanut butter on each slice of bread.

4.       Add the fried bananas and drizzle with golden syrup.

5.       Top off with the crispy bacon rashers.

Serves 1 

Danie de Villiers - Freelance writer and food expert

Potato Dessert

This is an extraordinary, traditional dish and dates back to the 19th century pioneer period in South Africa.

Recipe 

Take 1¼ pounds (600 g) mealy potatoes, quite smoothly mashed while hot. Mix in 3 tablespoons butter, 6 tablespoons sugar, 5 beaten eggs, 1 teaspoon salt, and the grated rind of a lemon.

Stir well and pour the mixture into a greased oven-dish and bake in a moderate oven for about 20 minutes. 

Turn out and serve with sifted sugar or jam.

Author’s note: In the 19th century South Africa they used ‘veld-ovens’. Follow this link for more about the veld-ovens of yesteryear. 

Danie de Villiers - Freelance writer and food expert

Hearty Roast Beef Dinner

Ingredients

·         1.5 kg sirloin beef; in one piece

·         60 ml balsamic or red wine vinegar

·         2 tsp. crushed black peppercorns

·         2 cloves garlic; crushed

·         2 sweet potatoes; cut into pieces

·         4 small carrots; cut into large pieces

·         2 turnips; cut into large pieces

·         2 large leeks; cut into large pieces

·         2 tbsp. vegetable oil

·         2 tbsp. corn flour

·         125 ml beef stock

Preparation

1.       Place beef in a shallow glass dish. Place vinegar, black peppercorns and garlic in a small bowl and mix thoroughly. Pour this mixture over the beef and turn to coat. Set aside to marinade for 40 minutes. Turn occasionally.

2.       Drain beef and a reserve marinade. Place beef on a rack in an oven-proof baking dish. Pour a little water into the dish and bake for 30 minutes at 200⁰C (400⁰F)

3.       Brush sweet potatoes, carrots, turnips and leeks with oil, place around beef and cook for 30 minutes longer or until vegetables are tender and beef is cooked to your liking.

4.       Remove beef and vegetables from rack, set aside and keep warm. Remove rack from baking dish and place dish over medium heat on the stove; add flour and cook for 3 minutes or until flour is light brown in color, stirring occasionally. Whisk stock and reserved marinade into pan and cook, stirring constantly, until mixture boils and thickens.

5.       To serve, slice beef and accompany with vegetables and gravy.

Note: the cooking time given in this recipe will result in beef with a rare to medium doneness. Remember to allow a roast to stand for a few minutes to “rest” before cutting – this allows juices to settle and it also makes carving easier. 

Serves 4

Danie de Villiers Freelance Writer

Braised Lamb with Peppercorns

Ingredients

·         2 tsp. olive oil

·         4 lamb shanks

·         2 onions; cut into wedges

·         1 cup red wine

·         2 cups beef stock

·         1 cup tomato puree

·         1 tbsp. canned green peppercorns; drained

·         4 potatoes; halved

·         4 carrots; halved length wise

Preparation

1.       Heat oil in an oven-proof dish over medium heat. Add shanks and onions and cook for 10 minutes or until brown; turning frequently.

2.       Remove dish from heat; stir in wine, stock, tomato puree and green peppercorn, cover and bake for I hour at 180⁰C (350⁰F); turning occasionally.

3.       Add potatoes and carrots to the meat and bake for 30 minutes longer or until meat and vegetables are tender.

4.       Serve pan juices as a sauce with meat and vegetables.

Serves 4

Danie de Villiers - Freelance writer