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MEAT DISHES

Mietjies MeatballsOuma Wollie's MeatballsBOBOTIEChicken submarineStuffed AubergineVenisonRouladenCordon Bleu

Beef Brawn

       

MIETJIE’s MEATBALLS

 (Kobie via Gary - This hairdresser in Claremont, Cape Town can help with anything)

 INGREDIENTS

500 g mince

1 tablespoon oats

1 tablespoon tomato sauce

1 tablespoon Worcestershire sauce

½ tablespoon vinegar

1 egg

1 large grated onion

Salt and pepper to taste

Sauce

1 tablespoon Worcestershire sauce

2 tablespoons chutney

1 tablespoon tomato sauce

2 tablespoons oil

1 teaspoon curry powder

 

 METHOD

Mix all ingredients for the meatballs together and shape into medium-sized balls – do not handle too much.  

Mix all the ingredients for the sauce together and pour the sauce over the meatballs.

Microwave in an open dish, 1 minute per meatball (or in the regular oven at about 180ºC, turning the meatballs about halfway through the 30 minute-ish cooking process).

 

 

 

OUMA WOLLIE'S MEATBALLS (Gerrit)

I inherited this recipe from my mother and it always is a winner.  If you are worried about cholesterol, you can use lean mince, but mince that is a bit more fatty, makes the meatballs so much nicer.

INGREDIENTS

1 kg mince

2 Wheetbix biscuits

2 thick slices of white or brown bread

½ a cup of milk

1 medium onion

1 medium tomato

1 teespoon salt

1 teespoon black pepper

2 teespoons Aromat

2 tablespoons finely ground coriander

2 tablespoons Worcestershire sauce

Crumble the Wheetbix and bread and add the milk to it.  Finely chop the tomato and onion and then mix all the ingredients thoroughly.  Form the meatballs in a size that you prefer and bake in a well greased oven pan at 180 ˚C - not to dry.

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BOBOTIE (Deon Louw)

Fresh from the oven

Traditional South African Bobotie

INGREDIENTS

1 kg beef mince

2 thick slices of bread

250 ml milk

2 onions sliced

30 ml cooking oil

15 ml mild curry powder

20 ml turmeric

30 ml apricot jam

1 egg

30 ml vinegar

A few bay leaves

Salt & black pepper to taste

Hand full of raisins

Sliced almonds optional

Small tin of sliced tomatoes,

Egg & milk topping

3 eggs

375 ml milk (re-use milk from bread)

METHOD

Heat oven to 180C. Soak the bread in 250 ml milk. Squeeze out milk from the bread. Crumble bread. Fry onion in oil until tender. Add curry powder & turmeric, tomatoes, raisins, almonds & jam. Add a touch of water & cook 2 minutes. Mix bread & meat, salt & pepper. Mix curry mixture & meat & bay leaves & cook for 5 minutes. Pour in oven dish -30x25 cm. 

Pour milk & egg mixture on top of meat in baking dish & leave in oven for 30 minutes.

Enjoy this with rice, white or yellow (add a touch of turmeric to rice while cooking) and an onion salad or banana salad (sliced and mixed with plain yoghurt)  

BEEF BRAWN (Marié Lubbe)

 INGREDIENTS

4 beef trotters

Tripe (lips, stomach)

1 t bicarbonate of soda

Whole cloves, peppercorns and all spice corns

 METHOD

Place in large saucepan and cover with water.

Bring to the boil and add bicarbonate of soda.

Pour off the water and cover again with clean water.

Add cloves, pepper and all spice.

Cook until the meat is coming off the bone.

Cut the meat very finely.

Then add the following ingredients:

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CREAMY CHICKEN-AND-MUSTARD SUBMARINE

(Nickrunner - Roque recipes)

 

I have been doing this one for some time with mayonnaise, but today I tried it with sour cream instead and it is soooo much better!

Chicken Sub

What you need (for one footlong submarine sandwich)

Two chicken thighs – deboned. (You could use breast meat, but I find it a bit dry and boring.)

A foot-long baguette

Sour cream

Dijon mustard

Some fresh, green, edible leaves, e.g. baby spinach, lettuce, watercress (optional)

Salt

Pepper

Butter or margarine

What you do

Slice the chicken meat into little cubes.

Fry in a very warm frying pan until the thickest pieces aren’t pink on the inside anymore.

Sprinkle with salt and pepper to taste.

Turn the heat to low.

Add two tablespoons of sour cream and one teaspoon of Dijon mustard.

Stir all this into the chicken until everything is all nice and mixed.

Slaughter the baguette from head to tail so that it folds open.

Butter or margarine lightly on both insides.

Make a bed of green leaves in the baguette.

Ladle the chicken onto the bed of leaves.

Fold the baguette, make sure you have some napkins or serviettes handy and tuck in.

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ROULADEN (Marié Lubbe)

 Use beef or gemsbok sirloin

 Slice meat thinly

Sprinkle with salt, pepper and flour

Arrange I onion slice, 1 rasher bacon and 1 gherkin on top.

Roll up and fasten with toothpick

Sprinkle flour over rolls.

Brown rolls in oil.

Simmer till tender.

Thicken juices with mushroom soup powder.

Add cream, sliced gherkins and white cocktail onions.

Do not cook again.

 

 

CORDON BLEU (Marié Lubbe)

 Slice meat of choice thinly and flatten.

Flavour with salt and pepper.

Place thin slice of cheese and thin slice of ham on top.

Fold and fasten with toothpick.

Coat the rolls with flour, then roll them in beaten egg and then in crumbs.

Place in refrigerator for about 2 hours.

Fry in oil till cooked and golden brown.

 

 

 

 

 

 

 

BAKED AUBERGINE STUFFED WITH ITSELF AND SOME OTHER STUFF

(Nickrunner - Roque recipes)

I invented this one on the fly one evening with whatever was available in the house.

 

What you need (to feed two)

2 aubergines (also called eggplants or brinjals)

150g bacon

1 onion

1 sweet green pepper

1 handful of raisins

1 medium size potato

Some parmesan cheese

1 clove of garlic

A gob of butter

A splash of milk

1 tablespoon of olive oil

1 teaspoon of salt

A pinch of pepper

A pinch of cumin

Some tin foil

What you do

Pre-heat the oven to 220 Celsius.

Boil the potato in a bigger pot than is necessary for just one potato until it is soft.

Slice the aubergines in two, top to bottom.

Scoop out the softer flesh on the inside, leaving about 1cm of flesh under the skin.

Chop up the bacon, onion, scooped aubergine flesh, green pepper and garlic in small pieces.

Fry the bacon half-way in a saucepan.

Add the aubergine flesh, onions and garlic to the saucepan and fry until soft  – add a bit of oil if things get too dry. Add pepper and cumin to taste.

Add the green pepper and raisins and fry everything a bit more.

Drain the water from the big pot, mash up the potato in the pot, adding a little milk and/or butter to make it nice and sticky.

Add the contents of the saucepan to the mashed potato and stir everything together so that it is all nice and mixed up.

Rub the insides of the aubergines with olive oil and then lightly sprinkle with salt.

Line the insides of the aubergines with grated parmesan cheese.

Scoop the stuffing from the pot into the halved aubergines. Tamp it down tightly with the back of a spoon so that the stuffing is flush with the top of the aubergines.

Put the matching halves together so that the aubergines look whole again and wrap each one tightly in tinfoil, shiny side on the inside.

Pop them in the oven for 30 minutes.

Unwrap the aubergines (the skin should be moist and soft enough to slice with a table knife) and separate the halves.

Sprinkle some grated parmesan over everything as a finishing touch, and it’s done!

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CURRY TRIPE (Marié Lubbe)

 INGREDIENTS

1 cleaned tripe, 2 onions, finely chopped

500g whole carrots (optional), 500g potatoes

2 bay leaves, Salt and pepper to taste

 Curry sauce

25 ml mild curry powder, 15ml turmeric

30 ml chutney, 15ml apricot jam

60 ml water, 125ml vinegar

 METHOD

Rinse tripe with cold water.

Tie up the brains in a piece of the stomac with a string.

Place in large pot with onion and bay leaves.

Cover with cold water.

Bring to the boil, cover and simmer until cooked – about 3 hours.

Add potatoes and carrots – cook until done.

Add all ingredients of curry sauce and cook until done.

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