Proudly South African dishes

Method:

1. Rub the butter into the flour.
2. In a separate bowl, lightly beat and egg and salt together.
3. Then mix the flour and butter mixture and the egg and salt mixture together as well.
4. Add just enough water to form a dough.
5. Knead the dough until it gets and elastic texture.
6. Sprinkle flour on a smooth surface and roll out the dough until approximately 5mm thick.
7. Sprinkle a layer of flour on the surface of the dough and roll it tightly into a shape similar to a swiss roll.
8. Cut the dough into thin wheels, ready to be cooked.
9. Bring the milk and the cinnamon to a boil in a saucepan.
10. Lightly beat the two remaining eggs and add to the boiling mixture little by little until you have a lukewarm mixture of milk and egg.
11. Stir the mixture well.
12. Add the dough wheels and stir lightly, being careful not to break them.
13. Cook for about 20-25 minute.
14. Serve with sugar and ground cinnamon.

TIP:

Melkkos burns very easily- stir it every now and again to prevent this from happening.

Boerewors rolls You'll need: 250ml  Water 250ml  Brown vinegar 250ml  Tomato sauce 250ml  Worcester sauce 425ml  Sugar 1 tbsp  Maizena 3         Onions 6         Long rolls Red pepper Salt Boerewors cooked

Method:

1. To prepare the sauce, fry the onions until soft and then add all the ingredients except the Maizena.
2. Bring to the boil.
3. Mix the Maizena with a little bit of cold water to form a runny paste.
4. Mix this into the tomato mixture and again bring to the boil.
5. The sauce should thicken but still have a runny consistency.
6. Once cooled it will turn into a soft jelly.
7. If it does not thicken to the desired consistency, add Maizena by the teaspoonful until you are happy with the result.
8. Serve the sauce while still hot with Boerewors and a breadroll.
9. The sauce can be kept frozen in an airtight container for 3 months.

Bobotie You'll need: 2 tbsp  Olive oil 500g    Lean mince meat (lamb or beef) 2 slices  Bread 250ml   Milk ¼ tsp    Salt 1 tbsp   Curry powder 1 tsp     Turmeric 1 tsp     Ground cinnamon ½ tsp    Coriander 30ml     Vinegar 125ml    Seedless raisins 125ml    Whole, peeled almonds (optional) 3 tbsp    Chutney 2           Onions, finely chopped 1           Carrot, grated 2           Eggs Bay leaves, to taste

Method:

1. Fry the onion, garlic, green pepper and carrot in a bit of olive oil until light brown.
2. In a separate pan, heat the rest of the rest of the olive oil and fry the mince until just about cooked.
3. Dip the bread in the milk and squeeze the excess milk out before breaking it into fine pieces.
4. Mix 125ml of the milk with one of the eggs and the salt and set aside.
5. Mix the mince, bread and cooked vegetables as well as the rest of the ingredients (but not the milk mixture you set aside) together well.
6. Spoon into an ovenproof dish.
7. "Plant" the bay leaves on top with their stems facing downwards.
8. Bake in the oven for 30 minutes at 180°C.
9. About 20 minutes before it's done pour the milk and egg mixture over the dish.
10. Return to the oven until ready to serve.

*Recipe adapted from Kook & Geniet.

Paptert You'll need: 1,1 litre  Water 10ml  Salt 625ml  Maize meal 30ml  Butter 10ml  Olive oil 250g  Bacon, diced 250g  Mushrooms, chopped 1  Onion, finely chopped 1 tin  Sweetcorn, drained 250ml  Cream 250ml  Grated cheese, preferably cheddar Salt and pepper, to taste

Method:

1. In a large pot bring a litre of water and salt to boil.
2. Mix the maize meal with 100ml water to form a smooth paste.
3. Add more water if this amount is not sufficient.
4. Add the maize meal to the water while stirring for 10-15 minutes on a low heat.
5. In a separate pan heat the olive oil and sauté the bacon, onions and mushrooms.
6. Season with salt and black pepper.
7. Grease the desired dish in which you want to bake your "paptert".
8. Cover the bottom of the dish with the cooked maize meal.
9. Scoop in the cooked bacon, mushroom and onion and sprinkle some of the sweetcorn on top.
10. Cover the mixture with another layer of maize meal and top with cream and cheese.
11. Bake for approximately 30-45 minutes (depending on the size of the dish) at 180°C.

Bunny chow You'll need: 1 tbsp  Olive oil 1.5kg  Beef goulash ½ tin  Tomato puree 2 tsp Rajah Curry Powder (mild) 1 tsp  Curry mix 1 tbsp  Brown vinegar 2 tbsp Apricot jam ¼  Green pepper, finely chopped 2 tbsp  Chutney 4  Onions, finely chopped 4  Carrots, diced 1½  Granny Smith apple, grated 2  Loaves white bread or two french loaves Salt and pepper to taste

Method:

1. First create a basic curry.
2. Heat the olive oil in a pot and fry the beef until cooked.
3. Remove the beef and then fry the onions in the same pot.
4. Mix in the curry powder and vinegar.
5. then put all the ingredients except the chutney into an ovenproof dish.
6. Cook in the oven for approximately 40 minutes at 180°C.
7. Mix in the chutney once you have taken the dish out of the oven.
8. Cut the bread into 3 pieces (or more in the case of the French loaf) and hollow them out to create a little bowl.
9. Scoop the curry into the "bowl" and serve with yoghurt or chopped banana.