Delicious South African Lamb Burger

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So the Rugby World Cup is looming and we South Africans are all about supporting our “BOKS”. Our company decided to kick off an industry competition called “Build a Bok Burger”. The burgers had to have green and gold in them and have a South African Rugby Theme. Naturally, I didn’t want to do a normal beef burger. I started researching and combining all sorts of different recipes and came up with the LAMBIE BURGER. A Lamb burger named after a South African Rugby Hero – Pat Lambie. It was a hit and won the competition! Whoop!! The flavours are awesome and the tzatziki and sweet peppers compliment the lamb beautifully!

Have a TRY at the Lambie PAT-tie! (yes, yes…uber cheesy!)

700g Lamb Mince (I used lamb sausage and took the casing off)

1 egg

1 tsp Dried Oregan0

1 tsp dry sherry

1 teaspoon sherry vinegar (you can use white wine vinegar)

1/2 tsp dried chilli flakes

4 cloves garlic – crushed

1/2 cup spring onions

1 TBSP chopped fresh mint

2 TBSP bread crumbs

Salt and pepper to taste

5 Mini Panini

1 tub Tzatziki

Fresh mint leaves to garnish

2 yellow bell peppers

Olive oil

Butter

 

  • Mix the lamb mince, egg, Oregnano, sherry, vinegar, chilli flakes, garlic cloves, spring onions, fresh mint, bread crumbs, salt and pepper in a bowl and shape into patties.
  • Slice the pepper into slices and place on an oven tray. Baste with some olive oil and season with salt and pepper. Put the peppers under the grill until a nice char is formed.
  • Grill the patties on a braai (barbeque) or under a grill in the oven until done.
  • Slice the mini paninis in half, butter each half and toast slightly on the braai or under the grill.
  • To assemble the burgers, place a generous amount of tzatziki on one half of the panini, then place the slices of grilled yellow pepper and then the pattie and garnish with some fresh mint leaves and cover with the other half of the panini.
  • ENJOY with an ice cold beer watching the Ruggers!!

GO BOKKE!!!

 

 

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Amazing Luxury Rusks!

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These Rusks are the BOMB!!! Seriously. A great little snack with a good cup of coffee on a Sunday morning.

2 Cups Sugar

4 cups white flour

1 tsp salt

2 eggs

1 Cup Rasins (you can leave them out if you don’t like them)

1 Cup Raw Nuts (like almonds or a mixture)

1 Cup coconut

3 Cups whole Wheat Flour

2 tsp baking powder

500mls Buttermilk

300g butter

1 cup Nutty Crunch Muesli

– Preheat your oven to 180C

– Melt the butter and set aside

– Mix everything else together except for the buttermilk and eggs

– Beat the eggs slightly and combine with the buttermilk

– Add the melted butter to the dry ingredients and then add the buttermilk and eggs

– Bake for 40 minutes

– Take the rusks out and cool slightly

– Turn the oven down to 70 – 80 C

– Cut into rectangle ‘rusk sized’ blocks and then put them back on a baking tray or two (don’t over crowd)  and dry out over night (or at least 8 hours).

– Cool completely and store in an air tight tin / container

MMMMMMMMM!!!!!!!!!!! 😉

Buttermilk Rusks

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A true South African Classic! And a super easy recipe! Winner!

 

1kg self raising flour

250g butter

250ml sugar

500ml buttermilk

2 eggs

5ml salt

 

– Beat eggs and sugar until light and foamy

– Add buttermilk

– In a separate bowl, sift the flour and salt together and then rub in the butter.

– Add the buttermilk mixture to the flour and butter mixture.

– Shape dough into balls the shape of eggs.

– Place in greased loaf tins packed closely together

– Bake at 180 C for 50 – 60 minutes

– Leave to cool in the pan for 30 minutes before turning out and allowing to cool completely.

– Once completely cool, use a knife to separate the rusks, place on a clean baking tray and allow to dry out at 70 C for 4 – 5 hours, or overnight. (overnight is better)

 

May’s Pancakes

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This is a very special recipe. It belongs to my friend Ali’s late mom. She had quite a reputation with these pancakes and used to sell them at the markets in Pietermaritzburg, South Africa on weekends. I have only ever used this recipe. It is honestly fool proof! It also has no sugar in it which means you can use them in savoury dishes as well. I have made these MANY times. They are great served with Nutella and Strawberries or Caramel, Banana and ice cream or cinnamon, sugar and lime juice…. or as mentioned before, savoury mince or any other savoury sauce. This recipe is a mix and go too! You don’t have to let  it stand for half an hour which is just one of the things I love about it! Thanks for letting me share this one Ali! 🙂

In a large bowl, mix together the following ingredients.  You can literally just put them in the bowl as is (the beauty of this recipe!)

2 Cups Cake Flour

2.5 Cups water

2 eggs

1/2 tsp salt

2 tsp baking powder

1 tsp white vinegar

1/2 Cup oil

25mls extra water

– Put all the ingredients into a bowl and then with a hand mixer on high speed beat everything together for about 2 – 3 minutes.

– Rub a pancake pan with a touch of oil so that it gets absorbed into the pan. Then heat the pan on medium  / high heat and add the batter onto the pan so that it coats the pan thinly, cook for a minute or two and then flip and cook the other side until done. You won’t need to add oil to the pan as there is enough oil in the batter.

– Transfer onto a warm plate, covered with a lid to keep the pancakes soft and warm.

Recipe by Mavis Ross

Traditional South African Bobotie

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You either love it or hate it but Bobotie is firmly tied up in our South African roots! A delicious curried mince dish with a fruity sweetness makes for a great traditional family meal 🙂

2 onions, finely chopped

3 Tablespoons olive oil

3 slices of white bread soaked in milk (enough to cover the bread)

2 Eggs

3/4 C milk

2 or 3 bay leaves

Group A 

15 mls (1 tbsp) curry powder

30 mls (2 tbsp) ground ginger

30mls (2 tbsp) brown sugar

15mls (1 tbsp) ground tumeric

10mls (2 tsp) salt

5ml (1 tsp) freshly ground pepper

Group B 

100g raisons

30 mls (2 tbsp) apricot jam

30 mls (2 tbsp) vinegar

60 mls (4 tbsp) chutney

30 mls (2 tbsp) Worchester sauce

30 mls ( 2tbsp) tomato paste

– Soak the bread in enough milk to cover the 3 slices and set aside for later.

– Fry the onions in the oil until the onions are just soft and have some colour. Add the group A ingredients to the onion mixture and stir for 1 minute. Add the mince and fry together until the spices are well incorporated and the mince has just changed colour.

– Add the ingredients of group B and mix well, stirring for a few minutes until the mince has cooked through. Take it off the heat and let it cool down a bit. Once it has cooled a bit you can add the soaked bread (squeeze out any excess milk first).  Mix well.

– Put the meat mixture into an oven proof dish.

– Beat the eggs and milk together and pour it over the Bobotie. Place the bay leaves on top (they will float around, thats ok).

– Bake at 180 C For 45 minutes or until nice and golden on top.

Serve with yellow rice and mixed veggies.

Recipe from Candice (Monica)

Corlia’s Oopsies! (Bacon and Cherry Kebabs)

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We were recently treated to a braai with friends. This couple are extremely skilled in the art of the South African Braai (Barbeque). We ate like kings and just when you thought it was over, they brought out even more wonderful treats! This was one of them. A totally delicious little snack for when your hungry guests are drooling around the braai!

You will need:

1 – 2 packets of streaky bacon

1 tub of glazed red cherries

Mrs Balls Chutney

Kebab skewers

– Thread the skewers with the bacon and cherries in the following order : 1 bacon streak, 1 cherry, 2 bacon streaks, 1 cherry and finally 1 bacon streak.

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– Repeat until you have as many as you desire. Place in an airtight container with enough Mrs Balls Chutney to coat the kebabs and refrigerate for a few hours. Overnight is best.

– When you are ready, you can place them on the braai and cook them until done to your liking.

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Crumpets

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This recipe has been in my family for years and always makes me think of my sister who often used to make these on a weekend. Don’t rush them, that extra love ingredient makes these special!

4 cups flour
4 tsp baking powder
Pinch salt
4 eggs
3 cups milk
1 tsp vanilla essence
1 cup sugar

– sift the flour, baking powder and salt together
– in another bowl, beat the eggs and sugar together until light and fluffy.
– add the milk and vanilla essence and mix together.
– fold the egg mixture into the flour until just combined and then with an electric mixer, mix together for about 2 minutes until the lumps have gone. Leave to stand for 20 minutes.
– you can eliminate extra fat if you have a good non stick pan, but if not you can use a little butter to fry them in. I use a non stick pan. Just oil the pan and wipe it dry. Then heat the pan up on a medium heat. Put the mixture into a jug and pour blobs into the pan. Wait for bubbles to appear on the surface and turn over. Repeat until the mixture is done.

Makes about 30 crumpets.
Serve with butter and syrup and bacon if you like 🙂

Deliciously easy Appelkoek! (Baked Apple Cake)

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This has got to be one of my favourite desserts. Its just homey and comforting! An easy recipe that you can’t go wrong with! It’s a must to serve it with some lovely vanilla ice cream. Enjoy! xx

3 Tbsp Butter

1 C Sugar

3 Eggs (beaten)

1 tsp vanilla extract

1 Cup flour

2 Tsp Baking Powder

1 pinch salt

1 Tin pie apples (or you can boil fresh apple wedges in a tiny amount of water with a cinnamon stick until tender, drain and cool)

For the Syrup

1 Tin Ideal Milk

1/2 Cup Sugar

– Preheat your oven to 180 C

– Beat together the butter and sugar until creamy and then add the beaten eggs and vanilla.

– Sift into that mixture the flour, baking powder and salt and mix well.

– Place in a greased oven proof dish. Press the apples into the mixture.

– Bake for about 15 – 20 minutes or until golden brown.

– Bring to the boil the ideal milk and the sugar and turn the heat off. Make sure all the sugar is dissolved. Let the mixture cool a little bit.

– Take the cake out of the oven. Prick all over with a fork and then pour the syrup over the top. You can sprinkle with a few chopped up, roasted walnuts if you like to give it a bit of crunch!

Cheryl’s Non Flop Malva Pudding

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Malva pudding is my husband’s all time favourite! The stickier the better 🙂 This great recipe is from my friend Candice’s mom. Its a non-flop, easy and tasty winner!

1Tbs Butter

1 Tbs Brown Vinegar

1 Cup Sugar

1 Tbs apricot jam

1 Egg

1⁄2 tsp Salt

1 Cup Flour

1 tsp Bicarb mixed with 1 Cup Milk

 

– Mix butter and sugar. Add egg and vinegar and mix together.

– Mix the bicarb, milk & jam together in a jug & add to mixture.

– Mix well and then add the flour, salt & mix again.

–  Bake at 180 C  for 30 min

For the Sauce: 

Heat the following in a sauce pan over a medium heat until the sugar dissolves:

1 cup sugar

1 cup water

2tsp vanilla essence

– When your malva comes out of the oven pour over the sauce while still hot and serve with cream or  ice cream or custard 🙂