PREPARATION

Cut tendons off at the back of the trotter. Remove glands from between the hoof. Singe the hairs over a hot plate to remove all hairs! DO THIS PROPERLY. After burning the hairs, wash 3-4 times with boiling water. Boil trotters until soft.

INGREDIENTS

Boiled trotters

Sugar beans (depending how much trotters u are cooking) Half packet if less than 2 doz trotters/soaked the night before, and boiled tender b4 cooking/ drain well

3 big tomatoes/ OR 1 tin canned tomatoes

1 and a half diced onions

Curry leaves

Curry powder according to taste

Salt

6 cardamom. 6 cloves, 3 cinnamon sticks, 3 aniseed

Dhania

Heaped tablespoon ginger and garlic

METHOD

Add condiments to hot oil

Add onion and braise until golden brown

Add masala and then grated tomatoes with ginger and garlic and curry leaves

Simmer for about 3 min

Add salt according to taste, and then add trotters. Save some of the water that the trotters had boiled in, and add about a cupful to the mixture.

Boiled and drained sugar beans may be added simultaneously with trotters in order to cook together. If beans are hardish, it should be added to pot before the trotters

Cook on slow heat for about 15 to 20 min! Add dhania before serving

!VOILA! FEAR FACTOR!!

INGREDIENTS

1kg sweet potatoes (Borrie patats) peeled and sliced

250 g Butter

6 or 7 Cardamom pods + 3cinnamon sticks

1 1/2 cups sugar

A few pieces of dried naartjie peel (optional)

5ml vanilla essence

METHOD

Melt butter in pot on medium heat,add sugar,Cardomon and cinnamon and caramelize

Add sweet potatoes and vanilla essence and simmer until soft

INGREDIENTS

For the Fritters:

500 g skinned, seedless, pumpkin, cut into cubes

salt

1 egg, lightly beaten

180 ml cake flour

5 ml baking powder

1 ml cinnamon

1 ml ground mace

oil for deep frying

lemon wedges for squeezing

Cinnamon Sugar:

125 ml sugar

10 ml cinnamon

Syrup:

125 ml brown sugar

125 ml water

5 ml corn flour

METHOD

Cook the pumpkin in a covered pot with a little water and salt. Drain well and mash with the egg, flour, baking powder, cinnamon and mace.

Heat a little oil in a heavy frying pan, drop in spoonfuls of the mixture and fry till golden on both sides. Another way to cook them is to deep-fry, they will puff up even more. Drain well on a wad of kitchen paper and serve as suggested below, with cinnamon sugar and syrup.

Cinnamon Sugar

Mix together the sugar and cinnamon in a small bowl.

Syrup

Combine brown sugar, water and corn flour in a pot and bring to the boil slowly, stirring constantly until the sugar dissolves. Boil briskly until the mixture becomes syrupy.

To Serve

Dip the hot fritters into the syrup. Pile them in a bowl, sprinkle generously with cinnamon sugar and serve warm .

INGREDIENTS

1 cup long grain white rice

1/2 teaspoon salt

1 1/2 teaspoons ground turmeric

3 tablespoons white sugar

1/2 teaspoon ground cinnamon

1/2 cup black raisins

1 tablespoon butter

2 1/2 cups water

METHOD

In a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. Bring to a boil uncovered. When it comes to a boil, reduce the heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed. Remove from the heat and fluff with a fork. Keep warm until serving time.

INGREDIENTS

1 tablespoon vegetable oil

3 1/2 pounds lamb or mutton breast chops, chopped into portions

2 tablespoons cake flour

1 large onion, chopped

2 1/4 pounds fresh tomatoes, chopped

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

6 whole white peppercorns

2 bay leaves

1 teaspoon brown sugar

1 tablespoon white vinegar

1 dash Worcestershire sauce

1 cube beef bouillon cube

2 medium potatoes, quartered (optional)

METHOD

Heat oil over medium-high heat in a large, heavy-bottomed saucepan. Dredge meat in flour, and cook in hot oil until well browned. Stir in onions, and cook until onions are soft. Mix in tomatoes. Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worchester sauce, and beef bouillon cube. Cover, reduce heat, and simmer for two hours or until meat is tender. Stir occasionally, making sure nothing sticks on the bottom of the pot.

Add potatoes 45 minutes before serving, and cook until tender.further 10 to 15 minutes or until the top is golden. Serve the pudding hot with golden syrup, honey or jam.

INGREDIENTS

4 slices stale white bread,

2 cm thick butter

190 ml currants or 150 ml seedless raisins

2 large eggs

125 ml white sugar

1 ml salt

759 ml milk

METHOD

Remove the crusts from the bread. Butter the slices thickly and place them, buttered side down, in a greased ovenproof dish. Sprinkle the currants or raisins over the bread. Beat the eggs well and stir in the sugar, salt and milk. Pour the milk and egg mixture over the bread and set the dish aside for 30 minutes to allow the liquid to soak right through the bread. Bake the pudding, covered, at 160C for 30 minutes. Uncover the pudding and bake a further 10 to 15 minutes or until the top is golden. Serve the pudding hot with golden syrup, honey or jam.

INGREDIENTS

4.5 Litre water

50g Whole Ginger

3cups sugar

10ml (2t) yeast

1 Lemon cut into slices

½ tsp Tartaric Acid

½ tsp cream of tartar

METHOD

Boil water, crush ginger and add to the hot water and sugar

Stir until the sugar dessolves and allow to cool

In 1 cup luke warm water add the yeast + 1tsp of sugar, leave for 10-15mins until it ferments.

Add this to the water + Ginger mixture

Add the Tartaric acid, Cream of Tartar and lemon slices

Leave this for 24hrs then strain and bottle.

INGREDIENTS

500 ml milk

250 ml cooked, long-grain rice (good use for leftover rice)

2 large eggs, separated

125 ml white sugar

1 ml salt

2 ml vanilla essence

METHOD

Heat the milk to lukewarm and stir in the rice. Remove from the stove. Beat the egg yolks with the sugar and salt, then gradually add the milk mixture, beating constantly. Whisk the egg whites until stiff and fold them into the rice mixture. Stir in the vanilla essence and pour the mixture into a greased, ovenproof dish. Bake the pudding at 180ºC for about 40 minutes, or until set. Serve hot with honey or golden syrup.

INGREDIENTS

1 litre milk

1 cinnamon quill

Optional: cardamom pod

90 gram (1/2 cup) sago

70 gram (1/4 cup) sugar

60 gram butter

1/4 teaspoon (1 ml) salt

4 eggs

1 teaspoon vanilla

¼ teaspoon (1 ml) grated nutmeg

METHOD

Bring milk and cinnamon quill (and optionally, also a cardamom pod) to boiling point in a 2 litre container.

Add sago and cover the dish. Leave to Soak at least 90 minutes (or overnight if more convenient).

Whisk.

Pre-heat the oven to 160°C.

Bring the milk mixture to the boil and thoroughly whisk the mixture again, for at least 2 minutes. Ensure that the sago is completely translucent.

Remove the cinnamon quill and cardamom pod and beat in the sugar and butter into the warm mixture.

Allow to cool slightly. Whisk eggs, vanilla and grated nutmeg together and whisk it quickly into the cooled-down mixture.

Optional: For a lighter, fluffy texture, separate the egg whites and yolks. Whisk the egg yolks, vanilla and grated nutmeg together and then into the cooled-down milk mixture. Beat the egg whites separately and lightly fold into the mixture.

Pour into a buttered 2-litre dish.

Half-fill a larger, shallow dish and place your sago dish in it to create a bain marie.

Bake for 90 minutes until firm and golden brown.

After baking, spread approximately ¼ cup apricot jam gently over the pudding. You can heat the jam somewhat to make it easier to spread, or simply dot the jam over the top.

It can also be baked in individual ramekins. As a variation, you can place a teaspoon of apricot jam in the bottom of each ramekin before pouring the sago mixture on top.

Serve warm or cold.

CAULIFLOWER AND BUTTERNUT THAT EVERYBODY ENJOYED

INGREDIENTS

Diced veggies ( any of the above)

Half onion diced

1 Tomato grated

Mustard seeds for potatoes and butternut (not to be added to cauliflower)

Half tsp ginger and garlic – Half tbs curry powder

Salt, dhania and curry leaves

METHOD

Braise onion  and mustard seeds until golden brown

Add curry powder

Add tomatoes, ginger and garlic, curry leaves and salt

Simmer for a few minutes

Add veggie

Simmer on low heat  until veggie is soft  (Cauliflower shouldn’t be too soft)

Add dhania

Ready to serve