EDGARS CLUB MAGAZINE MAY 2018 EDGARSCLUB.CO.ZA
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L I V E FO O D
FE A ST Anna Carolina Alberts’ new cookbook serves up mouthwatering recipes with a South African twist
Potato soup TIP A lot of flavour comes from the caramelisation. Make sure your pan isn’t crowded and the onion turns golden.
• 4 onions, chopped • 4 tablespoons butter • 4 garlic cloves, chopped • 8 potatoes, thinly sliced, with skin on • 2 tablespoons cake wheat flour (optional) • 4 cups chicken stock • 2 tablespoons fresh thyme, chopped • 4 cups milk (or more chicken stock) • salt and freshly milled black pepper METHOD
In a big pot, caramelise onion in butter. Add garlic and cook for 1 minute. Add potato slices and cook for 5 minutes. Add flour and stir to coat. (The flour can be left out – just mash the potatoes a little more.) Add chicken stock and thyme, lower the heat and pop the lid on. Simmer for 30 minutes or until the potatoes are soft. Roughly mash the potatoes with a masher. Add milk and more chicken stock if the soup is too thick. Season to taste.
EDGARS CLUB MAY 2018
L I V E FO O D
Lientjie’s pap balls SERVES 8–10
• 2 cups maize rice, soaked overnight • 2 cups coarse maize meal • 6 cups boiling water • 2 teaspoons salt • 1 x 410g tin whole-kernel corn • ¼ cup butter • 3 tablespoons oil • 2 large onions, chopped • 2 garlic cloves, chopped • 1 x 410g tin tomato purée • 1 x 50g packet oxtail soup powder • 2 cups boiling water
• 1 x 470g bottle of Mrs Ball’s Original Recipe Chutney • 2 tablespoons sugar • 2 cups grated Cheddar cheese • salt and pepper to taste METHOD
Cook the maize rice and maize meal together in the water until cooked through – about 1 hour. Season well, stir through corn and butter, and leave to cool.
In a pan, heat oil and fry onion and garlic until caramelised. Add the rest of the ingredients, except the cheese. Season to taste and cook for about 15 minutes. Preheat the oven to 180°C. Roll the pap into balls the size of a golf ball and arrange in an oven-to-table dish so they fit together snugly. Pour the onion mixture evenly over the balls, top with grated cheese and cook in the oven for 30 minutes. Variation: if you like it less sweet, halve the amounts of chutney and sugar.
Venison pie SERVES 6–8
• 10kg meaty bones – you want a 1kg boiled meat mass • 6 onions, quartered • 8 carrots, roughly chopped • a bunch of celery, roughly chopped • 2 bay leaves • a bunch of parsley • fresh thyme • butter for frying • 250g bacon, chopped • 2 onions, chopped • 2 cloves of garlic, crushed • ½ teaspoon allspice • ½ cup red wine • salt and pepper OUMA LIEN’S PIE PASTRY
• 2 cups water • generous pinch of salt • 6 tablespoons butter • 2 cups self-raising wheat flour METHOD
Preheat the oven to 200°C. Spread the bones out in 2 oven trays. Pop in the oven and roast for 30 minutes. Transfer to a large stock pot or a couple of pots. Add onions, carrots, celery, bay leaves, parsley and thyme, and cover with water. Simmer for 4–8 hours. Strain and keep the liquid as stock. Remove and discard the bones, and set aside the meat. In a saucepan, heat butter and fry bacon, onion and garlic for about 10 minutes. Add allspice and seasoning, and fry for 2 minutes. Pour in wine and add the meat, and simmer for 10 minutes. To make the pastry, bring water, salt and butter to a boil. Add flour and, using a rubber spatula, bring the mixture together into a ball. Remove from the heat and allow to cool. Preheat the oven to 200°C. Spoon the meat filling into a pie dish. Roll out the pastry and drape over the meat; pinch to seal the edges and make two small vent holes with a knife. Bake for 25 minutes. Alternatively, make small individual pies.
L I V E FO O D
Tomato lamb stew SERVES 4–6
• 2 tablespoons vegetable oil • 2 tablespoons butter • 1 kg lamb stewing meat • 2 onions, diced • 1 green chilli, bruised
•2 x 400g tins whole peeled tomatoes (or 8 large tomatoes, peeled) • 1 teaspoon sugar • 1 cinnamon stick (optional) • salt and ground white pepper
Heat oil and butter in a large saucepan. Season the meat well. Brown meat and onions for about 30 minutes. Add the rest of the ingredients and simmer slowly until the meat just starts to come off the bone – about 3 hours. Scoop off the excess fat. Serve the stew with rice.
Cherry-lemon squares MAKES ABOUT 24
• ½ cup butter • 1 cup sugar • 1 x 385g tin condensed milk • 50ml lemon juice • 1 x 200g packet Marie biscuits, crushed
EDGARS CLUB MAY 2018
• 1 00g glacé cherries •2 cups desiccated coconut •F inely grated lemon zest (optional) METHOD
Line a 20cm x 20cm square cake pan with baking paper. Heat butter,
sugar, condensed milk and lemon juice together until the sugar has melted. Leave to cool slightly. Stir in crushed biscuits, cherries, coconut and lemon zest (if using). Tip the mixture into the prepared pan and press down well. Leave to cool slightly, turn out onto a cutting board and cut into small squares.
L I V E FO O D pg 63
Apple and caramel pudding SERVES 6–8
Ginger beer MAKES ABOUT 8 LITRES
• 7½ litres lukewarm water • 4 cups sugar • 2 teaspoons instant yeast • 1 bottle Jamaica ginger (find it in the home-remedy section of your supermarket, but be aware that the base ingredient is ethanol) • 1 cup raisins (optional)
PHOTOGRAPHY: CRAIG FRASER. FOOD STYLING: ANNA CAROLINA ALBERTS
Mix everything together in a large bucket. Decant into 2-litre bottles (empty Coke bottles are perfect) and seal well. Leave for three days to get nice and fizzy. Pop in the fridge and enjoy!
• 3 tablespoons butter • 1 cup caster sugar • 3 eggs, beaten • 1 cup cake wheat flour • 1 teaspoon baking powder • ¼ teaspoon salt • ½ cup milk • 1 x 410g tin sliced apples (or pears) CARAMEL SAUCE
• 1 cup brown sugar • ½ cup butter • 1 cup evaporated milk (or cream) METHOD
Preheat the oven to 180°C and grease a 23cm round oven-proof dish. Cream butter and sugar together using an electric beater, then add eggs and beat for a minute longer. Sift the dry ingredients into the same bowl and mix well. Mix in the milk. Spoon the batter into the dish and top with apple slices. Bake for 30–40 minutes. To make the sauce, combine sugar, butter and evaporated milk in a pot and simmer for about 15 minutes or until thick. Pour the sauce over the pudding and pop back in the oven for 5 minutes.
These recipes are extracted from Butter & Love – Boerekos From A Farm Kitchen by Anna Carolina Alberts (Quivertree Publications, R290).
Family feast - Anna Carolina Alberts’ new cookbook serves up mouthwatering recipes with a South African twist