DOCSLIB.ORG

Budget Beater Recipes MORE MEAT for YOUR MONEY

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Budget Beater Recipes MORE MEAT for YOUR MONEY Budget Beater Recipes MORE MEAT FOR YOUR MONEY Compiled by the South African Pork Producers Organisation South African Pork Producers have made quality assurance a top priority. They collaborate with international breeding companies to ensure the availability and use of world-class genetics for the SA pig herd. This maintains and promotes food safety and the highest possible quality of pork to South African consumers. South African pork sold in butcheries with a good reputation and in supermarkets is certified safe. This means consumers can enjoy this rich and tasty source of protein with complete confidence. This booklet is compiled for the benefit of consumer education by the South African Pork Producers Organisation. Our aim is to provide a resource of useful information, factual data and tasty recipes to consumers. Visit our websites at: www.TastyHealthyModernMeat.co.za www.sapork.com Contents 2 More Meat for your Money Why pork is the best kept secret for saving money 4 Put pork on your fork ... and stay healthy, strong, slim & fit 6 Souper savings Satisfy with a steaming bowl of fragrant soup 8 Best on the braai Pork is always tender - ideal for braais 10 Stews and Casseroles What a good pork stew or casserole is all about 12 Real Good Roasts (thatll have everyone raving...) Basic guidelines for roasting pork 16 The secret of schnitzels Quick and easy meals that will gain you lots of compliments 18 Perfect partners, pork & pasta Friendly, noisy, fun-filled evenings with pasta dishes and tasty pork 20 Counting on kebabs Theyre fun to cook and healthy too! 22 Magic mince How to use pork mince in all your favourite dishes 24 Stir-fry surprises Flop-proof, great value for money, healthy and versatile 26 Salads for all seasons The satisfying choice for all health conscious people 28 Popular ways of using the different cuts Handy reference chart 1 MoreMore MeatMeat forfor youryour MoneyMoney Pork is the best kept secret for saving money. Compared with other meats 4Avoid freezer burn and and poultry, the price per kilogram of dryness by doing vacuum lean meat is a real bargain. Once all packaging. Alternatively, the bone, skin and fat is removed and wrap the pork very well the lean protein meat content is with cling wrap to compared, pork is the winner every exclude all possible air time. from it. 4Also make sure the pork Bulk buys are the best buys cuts are dry (use kitchen paper if necessary) before you Dont be scared to buy in bulk! Thats wrap it. how you really save money. Water or moisture on the meat will You will always get the best form ice crystals during the freezing deal if you buy a half process, which damages the meat carcass or a big bulk surface and results in a pulp-like surface. pack, because their price per kilogram is Get to know your butcher a always lower than great investment! buying individual cuts, such as loin chops. If you frequently buy from the same butchery or supermarket talk to the Buying in bulk means butchery staff or block man and get that included in your them to get used to your preferences. quantity of pork, there will be a good amount of braai chops, and You can get them to do a lot you get other cuts for stewing or of the preparation for you potjies/soups/stir-fries too. saving you effort, time and wastage later on. This booklet will help you to understand what to do with all the cuts, so that If you are serious on you can maximize the value from saving money and your pork purchases. time, ask for these things to be done by Freezing pork your butchery: Pork can be frozen very 4Debone all roasts, such successfully, provided it as the leg, neck and shoulder is properly wrapped if you want to use those cuts for and there are no pieces roasts. Ask the butcher to put the of broken packaging with boneless roasts into a stretch net bone sticking out, or any to give the roast an attractive round holes or unnecessary air in shape and to hold it together. the plastic packaging. 4Ask for all the skin on your roasts Air inside the packaging (which often to be scored, in other words, cuts gets in through holes in the packaging) made into the skin with a very sharp will allow freezer burn to develop if knife on 2 cm intervals. During the meat is frozen for more than 2 weeks. roasting in the oven, skin that has 2 been scored will make beautiful frozen for up to 3 4 months. crisp crackling. Packets of pork that are not 4Mince dishes are often a family vacuum packed, can be favourite. Ask the butcher to mince frozen (depending on some of the cuts in your bulk how thick the packaging purchase for you, and package it is) for 3 weeks to in 500 g packets. 2 months. 4If some of the cuts in your bulk pack has a fat layer on that you The golden rule consider too fat, ask the butchery staff to trim this for you. The thicker the packaging and the 4Ask the butchery staff to cut any less air inside, the longer you can stewing pork into 2,5 cm cubes freeze it. (not too small) and to package it in 500 g If you buy pre-packed small packets packets. of pork in a butchery that are not vacuum packed, its best to freeze it 4Ask the butchery for only 2 3 weeks. staff to vacuum pack the different cuts for Ask the butchery staff if you are not you according to sure if a pork packet has been vacuum your preferences. packed or not. (Examples: 6 loin chops in a vacuum packet, or Use labels (and lose less) a mixture of different types of individual braai cuts such as rashers and chops together in a Every packet of pork going into vacuum pack.) your freezer should have a label on it. Each roast should be vacuum packed on its own. 4Write this on the label: Packet sizes of 500 g pork mince or date, which cut (example: stewing pork or stir-fry pork strips make pork mince) and weight it easy to use. When vacuum packed (example: 500 g). they will last much longer in the freezer. 4Use a permanent marker or How long to freeze pork thick ballpoint pen. 4Keep a box of labels in your kitchen Bigger roasts (eg. leg and drawer for this purpose. shoulder) that are 4In emergencies, you can also use vacuum-packed can masking tape to write on, or even be frozen for 6 12 a first-aid plaster. months. Unlabelled meat packets become a Smaller roasts and real guessing game and leads to much other packets of frustration later if you cant figure out pork (ideally packed whats inside, meaning you cant plan in 500 g packets), if your recipe for a special meal. vacuum packed, can be 3 PutPut porkpork onon youryour forkfork && staystay A recent scientific study done on South provided by pork, helps our bodies African pork proved that pork is a high to function at its best by repairing quality, nutrient dense food that should and maintaining healthy body cells. form part of a balanced eating programme to promote good health. 4It also helps to control the appetite and keeps blood sugar stable Consider these facts: during weight-loss programs. People wanting to lose weight or 4Pork is one of the best sources of who are managing diabetes or complete protein, providing all the heart health will benefit from essential amino acids. Sufficient adding lean pork to their menu. high quality lean protein, as A comparison of the nutrient content of 100g untrimmed, raw mutton, beef, chicken and pork ARC LNR 4 healthy,healthy, strong,strong, slimslim && fitfit 4Pork is also a superb source of Vit B1 and B3, as well as iron, phosphorus, zinc and other vital minerals. 4Its much lower in fat than what was previously believed, and once the visible fat layer on the outside of cuts have been trimmed off, it is lower - or as low as - skinless poultry fillets. 4Pork is a white meat and is therefore naturally lower in fat. It provides mostly polyunsaturated fatty acids (beneficial to our health). Eat well and feel good SA Pork recommends a balanced eating plan according to which all foods, including pork, can be enjoyed FASCINATING FACTS in moderation. Pork is the worlds no 1 choice. For a great source of complete protein, In most countries with a well include a moderate portion of pork developed pork production 3 4 times a week in your overall industry, pork is the most eating plan. frequently enjoyed meat on the menu. It is a good idea to eat plenty of colourful vegetables with pork or any Pork is a white meat with very little other meat or poultry. fat inside the lean muscle fibers. If you find any pork cuts in the meat cabinet with too much fat on, simply ask the butchery staff to cut the excess fat off for you. Otherwise, use a sharp knife and trim the fat off at home. In this regard it is similar to chicken, where most of the fat is contained in the skin of the chicken. Fresh pork in South Africa is a modern, nutritious and 100% safe meal choice. Quality assurance systems from the farm to your fork provide a guarantee of excellence and food safety.
Load more

Recommended publications
  • Recipe Index 2020
    living Recipe index 2020 This year’s delicious recipes at a glance BAKING Feta, Swiss chard and herb tart (138) 12 Africa map ginger biscuits (137) 73 Green phyllo tart (137) 38 Almond flour brownies (138) 55 Herby tomato galette (139) 92 Avocado chocolate brownies (140) 51 It’s a wrap (142) 32 Banana and coconut loaf (138) 54 Lunchbox quiche (142) 95 Brownie meringue pie (138) 49 Multigrain oats with berry compote and seed Buckwheat banana loaf (140) 59 sprinkle (136) 36 Carrot, pineapple and rum cake (138) 48 Picnic loaf (138) 87 Citrus and rosemary yoghurt cake (141) 26 Plant-based feta stuffed mushrooms (138) 16 Crunchy oat and ginger biscuits (138) 54 Reuben’s sarmie (137) 14 Gooey chocolate tahini brownies (140) 50 Roasted sticky tomatoes and feta (136) 30 ISSUES (JAN–DEC 2020) 136–142 Honeyed almond and polenta cake (138) 47 Sloppy Joes (142) 25 Peanut butter biscuits (140) 19 Smoked fish bagels with fennel and horseradish Pull-apart Chelsea bun ‘cake’ (138) 48 slaw (138) 11 Rich chocolate ganache tart (139) 94 Pumpkin seed and bran rusks (138) 54 Spanish omelette with red pepper and tomato salad (137) 32 Herb-chilli butter roast chicken (141) 25 BEEF Spanish oven frittata (140) 12 Kefir butter chicken (141) 74 FRESH LIVING FRESH Asian beef and Brussels sprout salad (142) 22 Spiced hot cross flapjacks (138) 87 Malay-style chicken curry (139) 13 Barley and couscous tabbouleh with meatballs and Spicy tomato mince (142) 25 Med-style chicken and pasta bake (137) 30 tzatziki (136) 38 Sticky onion tarte tatin (138) 88 Moroccan-spiced
    [Show full text]
  • Understanding Fruit and Vegetable Consumption: a Qualitative Investigation in the Mitchells Plain Sub-District of Cape Town
    Understanding fruit and vegetable consumption: A qualitative investigation in the Mitchells Plain sub-district of Cape Town. by Catherine Jane Pereira Thesis presented in partial fulfilment of the requirements for the degree Master of Nutrition at the University of Stellenbosch Supervisor: Prof. Milla McLachlan1 Co-supervisor: Dr. Jane Battersby2 (1 – Stellenbosch University; 2 – University of Cape Town) Faculty of Medicine and Health Sciences Department of Interdisciplinary Health Sciences Division of Human Nutrition March 2014 Stellenbosch University http://scholar.sun.ac.za DECLARATION By submitting this thesis electronically, I declare that the entirety of the work contained therein is my work, original work, that I am the sole author thereof (save to the extent explicitly otherwise stated), that reproduction and publication thereof, by Stellenbosch University will not infringe any third party rights and that I have not previously in its entirety or in part submitted it for obtaining any qualification. Signature: Date: Copyright © 2014 Stellenbosch University All rights reserved ii Stellenbosch University http://scholar.sun.ac.za ABSTRACT Introduction Adequate fruit and vegetable consumption can provide many health and nutrition benefits, and can contribute to nutritional adequacy and quality of the diet. Despite existing strategies, most people in South Africa do not consume the recommended intake of five fruits and vegetables per day, and micronutrient intakes remain low. Aim The aim of this study was to describe underlying factors that influence individual and household fruit and vegetable consumption, in an area of the Mitchells Plain sub-district, by engaging with community members in a participatory manner in accordance with a human rights-based approach.
    [Show full text]
  • P19ia7lkcjedllcn861dn845j9.Pdf
    1 Introduction. 7 Baking 8 Apple Syrup Cake 8 Buttermilk Rusks 9 Chocolate Pepper Cookies 11 Coconut Tart - Klappertert 12 Cornbread - Mieliebrood 13 Easy Spinach and Mushroom Tart 14 Leek Apple and Feta Bake 15 Meat and Vegetable Pot Pie Pies 17 Picnic Bread 18 Soetkoekies – Sweet Wine and Spice Cookies 19 South African Crust less Milk Tart 20 South African Ginger Cookies 21 Melktert or Milk Tart Custard Pie 22 Vetkoek Bread Machine Recipe 23 Spiced Melktert - Dutch Milk Tart 24 Sweetened Condensed Milk Biscuits (Cookies) 25 Sweet and Savoury Cheese Cookies 26 Veggie Loaded Side Dish Bake 27 Whole Wheat Buttermilk Rusks 29 Zuries Tomato and Cream Cheese Tart 30 Buttermilk Rusks 31 “Koeksisters” 35 Mealie Bread 38 Milk Tart 39 “Mosbolletjie” 41 Roosterkoek Recipes 43 2 Beef 45 Arabic Green Beans with Beef 45 Bobotie South African Curried Meat Casserole 46 Bobotie South African Curry Meat Loaf 48 Cape Town Beef Potato Stew 49 Curried Meatballs 50 Deep Dark Delicious Oxtail Stew 51 Ground Beef Roll with Stuffing 52 Helene’s South African Casserole 54 Smothered Oxtails over Spinach and Sweet Corn Mash 55 South African Steak with Sweet Marinade Sauce 57 “Skilpadjies”(mince, bacon and ox liver that's spiced) 58 All In One Potjie 60 Beef Curry Soup 61 Bobotie 62 Oxtail “Potjie 64 Traditional “Frikkadels” Meat Balls 66 Biltong, Boerewors and Dried Wors (Sausage) 68 BILTONG History and Hints 68 HINTS AND TIPS FOR MAKING BILTONG 69 THE MEAT 69 Biltong Recipe 72 Biltong & Peppadew Terrine 74 Biltong Pasta potjie recipe 75 Biltong Potjie Recipe
    [Show full text]
  • KSG-Menu.Pdf
    KSG TRADITIONAL RESTAURANT A S O U T H A F R I C A N K A R O O E X P E R I E N C E W H A T W E A R E F A M O U S F O R . Kobus se Gat restaurant is a family business and have been servicing the industry for over 21 years. We are famous for our traditional South African Karoo dishes mainly prepared on the open fire. Our dishes are drenched in African spirit and kept traditional with choices like our famous Braai Experience, Bobotie, Potjiekos and Ostrich Fillet Steak. Seasonal vegetables are freshly harvested from our gardens Traditional bread (Roosterkoek) forms part of every meal and is served warm with a variety of marmalade. KSG Restaurant is green and totally of the grid, we rely on solar panels for electricity and the water sourced from a stream in the mountain. All our meals are proudly South African, free range and for you to enjoy! K S G T R A D I T I O N A L R E S T A U R A N T Starters Traditional bread - Roosterkoek prepared on the coals and serverd warm on arrival with home made marmalade. Mains Option 1 Country Lunch - best of the karoo South African Lamb - the pride of the Karoo Ostrich on a skewer - Cholesterol Free, made for healthy eating. Boerewors - Home made South African farm style wors. All of the above served with salads, pumpkin fritters and other delicious country cuisine delicacies.
    [Show full text]
  • Bosveld Lapa Restaurant
    Bosveld Lapa Restaurant Main Menu Starters Soup of the Day R38.95 Freshly prepared and served with a bread roll ask your waiter for details Snails R38.95 Six escargot snails with a choice of melted garlic butter or -sauce plus bread fingers Garlic Roll R31.95 Fresh bun smothered with garlic sauce and melted cheddar cheese Bosveld Wings R39.95 Crumbed chicken wings, deep fried and served with a choice between barbeque- or peri-peri sauce Calamari (125g) R48.95 Deep-fried, crumbed calamari, served on rice with tartar sauce Chicken Livers with Peri-Peri Sauce (To Taste) R44.95 Traditionally prepared and served with rice or toast Black Mushrooms R39.95 Served with cream spinach and cheese or garlic sauce Crumbed Mushrooms R39.95 Crumbed and deep fried served with tartar sauce Lapa Ritz (When Available) R46.95 Shrimp cocktail served in halve an avocado pear Lamb Kidneys R39.95 A delicious and tasty dish served with rice or toast Spicy Prawns (To Taste) R41.95 Prawns sprinkled with flour, grilled and served on rice with spicy peri-peri sauce Mussels R45.95 Six New Zealand mussels served with creamy mascara sauce Crumbed Butterfly Prawns R58.95 Four crumbed prawns, deep fried and served on rice with a choice of spicy peri-peri, lemon butter, or tartar sauce Soup of the Day SQ Salads Greek Salad Tomato, cucumber, onion rings, feta cheese and calamata olives served on lettuce with a light salad dressing Small R47.95 Large R83.95 Italian Salad Tomato, cucumber, green pepper, cheddar cheese and onion rings served on lettuce with a light salad dressing Small R39.95 Large R77.95 Bosveld Lapa Salad (When Available) Tomato, cucumber, onion, avocado pear - and egg wedges sprinkled with fried bacon pieces and a salad dressing Small R55.95 Large R109.95 Game Cuisine (Subject to availability) Served with veggies of the day or salad and a choice between rice, mash potato, baked potato with sour cream or butter and pan-fried potatoes or chips.
    [Show full text]
  • Food Safety and Informal Markets
    FOOD SAFETY AND INFORMAL MARKETS Animal products are vital components of the diets and livelihoods of people across sub-Saharan Africa. They are frequently traded in local, informal markets and this can pose significant health risks. This book presents an accessible overview of these issues in the context of food safety, zoonoses and public health, while at the same time maintaining fair and equitable livelihoods for poorer people across the continent. The book includes a review of the key issues and twenty-five case studies of the meat, milk, egg and fish food sectors drawn from a wide range of countries in East, West and southern Africa, as part of the ‘Safe Food, Fair Food’ project. It gives a realistic analysis of food safety risk by developing a methodology of ‘participatory food safety risk assessment’, involving small-scale producers and consumers in the process of data collection in the data-poor environment often found in developing countries. This approach aims to ensure market access for poor producers, while adopting a realistic and pragmatic strategy for reducing the risk of food-borne diseases for consumers. Kristina Roesel is co-ordinator of the ‘Safe Food, Fair Food’ project, based at the International Livestock Research Institute, Nairobi, Kenya, and also a doctorate candidate at the Free University, Berlin, Germany. Delia Grace is Program Leader, Food Safety and Zoonoses, Integrated Sciences, at the International Livestock Research Institute, Nairobi, Kenya. FOOD SAFETY AND INFORMAL MARKETS Animal products in sub-Saharan Africa Edited by Kristina Roesel and Delia Grace First published 2015 by Routledge 2 Park Square, Milton Park, Abingdon, Oxon OX14 4RN Simultaneously published in the USA and Canada by Routledge 711 Third Avenue, New York, NY 10017 Routledge is an imprint of the Taylor & Francis Group, an informa business © 2015 International Livestock Research Institute All rights reserved.
    [Show full text]
  • South African Cuisine
    University of Buxton, Derby ITM-IHM Oshiwara, Mumbai 2012-2013 SOUTH AFRICAN CUISINE Course Coordinators: Veena Picardo Sanket Gore Submitted by: Prasad Chavan (OSH2012GD-CA2F006) Mahi Baid (OSH2012BA-CA2F014) 1 Contents South Africa and its Food 3 Sunny South Africa 4 History 6 The Rainbow Cuisine 8 South Africa Celebrates 12 Braai and PotJiekos 13 Tourism and South African Delights 14 The Story of the Cultures 15 Bibliography 16 2 SOUTH AFRICA AND ITS FOOD South Africa cannot be defined as a singular culture. The centuries of colonization have rendered it so rich in diversity that now all the disarray in heritage has aligned itself to make it a unique country. The acceptance of the distinct heritages by people of the country does not comply with the discrimination of the apartheid that the country suffered for so long. But today, South Africa has a lot of culture to show and many experiences to share. The Braai and the Potjiekos express the affection for meat; the Atjars and the Sambals show the appreciation of flavour; the Pap shows how a South African loves a hearty meal; and the homebrewed beer reflect upon the importance of social activity for a South African. The country maybe associated with wild life sanctuaries and political convolutedness, but it has many more stories to tell, and many a palates to unveil. The tastes of the country reflect its history and demonstrate the way in which this complicated web of cultures was built. But like a snowflake, South Africa makes this “Rainbow culture” seem natural and yet intriguing, exceptional in all senses of the word.
    [Show full text]
  • Front Runner Potjie-Pot-Tips 2018 DIGITAL
    FOR A LITTLE POT, IT SURE HAS QUITE THE STORY TO TELL. Potjiekos (Poy-Key-Kos), literally meaning “small pot food”, is a traditionally South African way of cooking that has evolved into a delicious and social way of making hearty stew around an open fire with friends and family. Back in the day, the Voortrekkers (Pioneers from the Cape Colony) used this pot to make Potjiekos traditionally includes meat food along their journey while “trekking” (whatever is readily available), vegetables from the Cape Colony toward what is now like cabbage, carrots, pumpkin or cauliflower known as South Africa. and starches like rice or potatoes, all left to Each day when these folk stopped to rest, slow-cook in Dutch-Malay spices. they hunted for wild game. The catch was These days though, anything goes, from then added to the pot and left to simmer Potjie Chips (Fries) to Biltong Potjie. Your over an open fire, packed up after the meal imagination is the limit so go ahead and and taken along with them in the pot. create something extraordinary. HOW TO STORE YOUR POT: Always wash it with warm water, dish-washing liquid and a scouring pad. Make sure to dry it properly after washing it because if you don’t, it will rust. It is a good idea to store it with crumpled up newspaper inside – the paper will gather unwanted moisture and keep it from rusting. Always rinse the pot before you use it again. HOW TO BREAK IN YOUR POT: To prepare a potjie for cooking the following steps are recommended: Wash inside thoroughly with boiling water and a scouring pad/steel wool and dry over heat.
    [Show full text]
  • The Microbial Ecology of Biltong in South Africa During Production And
    THE MICROBIAL ECOLOGY OF BILTONG IN SOUTH AFRICA DURING PRODUCTION AND AT POINT-OF-SALE Keshia Naidoo THE MICROBIAL ECOLOGY OF BILTONG IN SOUTH AFRICA DURING PRODUCTION AND AT POINT-OF-SALE Keshia Naidoo A dissertation submitted to the Faculty of Science, University of the Witwatersrand, Johannesburg, in fulfilment of the requirements for the degree of Masters of Science. Johannesburg 2010. ii DECLARATION I hereby declare, that this is my own, unaided work. It is being submitted for the degree of Masters of Science in the University of Witwatersrand, Johannesburg. It has not been submitted before for any degree or examination in any other University. ________________ KESHIA NAIDOO 0402012F ________ Day of _____________ 2010. iii TABLE OF CONTENTS Page PREFACE ..…………………………………………………………………………... v ABSTRACT …………………………………………………………………………. vi LIST OF TABLES ………………………………………………………………...… vii LIST OF FIGURES …………………………………………………………...…….. viii ACKNOWLEDGEMENTS………………………………………………….………. xiii DEDICATION……………………………………………………………………….... xv CHAPTER 1 INTRODUCTION…………………………………………………. 1 CHAPTER 2 POTENTIAL CROSS-CONTAMINATION OF THE READY- TO-EAT, DRIED MEAT PRODUCT, BILTONG, AT POINT-OF- SALE IN JOHANNESBURG, SOUTH AFRICA………………… 39 CHAPTER 3 LISTERIA MONOCYTOGENES AND ENTEROTOXIN- PRODUCING STAPHYLOCOCCUS AUREUS ASSOCIATED WITH SOUTH AFRICAN BILTONG IN THE GAUTENG PROVINCE…………………….………………………………….. 66 iv CHAPTER 4 SURVIVAL OF POTENTIAL FOODBORNE PATHOGENS DURING THE BILTONG MANUFACTURING PROCESS……... 91 4.1 IN VITRO RESPONSE OF POTENTIAL FOODBORNE PATHOGENS TO THE CONDIMENTS AND CONDITIONS USED DURING THE BILTONG MANUFACTURING PROCESS………………………………………………………….. 92 4.2 SURVIVAL OF LISTERIA MONOCYTOGENES, AND ENTEROTOXIN-PRODUCING STAPHYLOCOCCUS AUREUS AND STAPHYLOCOCCUS PASTEURI, DURING TWO TYPES OF BILTONG MANUFACTURING PROCESSES………………. 110 CHAPTER 5 SUMMARISING DISCUSSION AND CONCLUSION………….. 139 CHAPTER 6 REFERENCES…………………………………………………….. 158 v PREFACE Some aspects of the work conducted for this dissertation have or will be presented as publications elsewhere: CHAPTER 2: Naidoo, K.
    [Show full text]
  • Master Menus
    Origins Menu (Ushaka, Melrose and Blouberg stores) Bread Bread Platter 35.00 Crisp Moroccan flat bread and Tunisian bread sticks drizzled with dukka olive oil and served with a chickpea and chilli dip An African Delicacy In most parts of Southern Africa, mopane worms are a staple part of the diet in rural areas and are considered a delicacy in the cities. Mopane worms are hand-picked in the wild, often by women and children. In the bush, the caterpillars are not considered to belong to the landowner (if found), but around a house permission should be sought from the resident. Chavanduka describes women in Zimbabwe tying a piece of bark to particular trees to establish ownership, or moving the young caterpillars to trees nearer home. Fried Mopane Worms 45.00 Deep fried in spicy seasoning Starters Free State Sweet Potato and Biltong Soup 52.00 Creamy sweet potato and biltong soup, served with sweet potato crisps and biltong oil Peri-Peri Chicken Livers Bunny Chow 55.00 Pan-fried chicken livers in a spicy East African peri-peri sauce, presented in homemade bunny chow bread rolls Farmed Crocodile Tail Pies 69.00 Diced crocodile tail in a creamy mustard filling, baked in puff pastry and presented with a pineapple and orange salsa, and a rocket and red onion salad Cameroonian Beef Suya 69.00 Tender slivers of beef on a skewer, marinated with paprika, cinnamon, ginger and ground peanuts, served with a red onion and rocket salad and a chilli and ginger dipping sauce Calamari Dovi 55.00 Seared calamari caramelised in molasses, mint and harissa
    [Show full text]
  • Laapa Restaurant Wine List
    laapa restaurant voorgereg - starters wine list Roasted sweet potato salad with sesame seeds, sparkling wine fresh green herbs Mild spiced quinoa with roasted vegetables Veuve Clicquot, Brut, France Chef’s Abacha seafood salad Bottle £70 Beef tomato topped with red onion, fresh Laurent Perrier, Cuvée Rosé, France coriander, chilli Bottle £85 Boontjie five bean salad white wine braai- barbecue Kleine Zalze Bush Chenin, South Africa Flamed breast of chicken in sumac 175ml £6 250ml £8 Bottle £21 White fish, wrapped in banana leaf with ginger, garlic, fresh herbs, lemon juice Durbanville Hills Chardonnay, South Africa Potjiekos lamb stew Bottle £23 Beef fillet Boerewors Afrikaans sausage Flagstone Free Run Sauvignon Blanc, South Africa Bottle £27 vegetarian choice rosé wine Roasted carrot and beetroot, fresh coconut Flame marinated flat mushroom, stuffed with Durbanville Hills Merlot Dry Rosé, South Africa spinach, Durban curry, fresh herbs 175ml £6 250ml £8 Bottle £23 African style butternut squash with chickpeas red wine begeleiding- accompaniments Kleine Zalze Pinotage, South Africa Salted green plantain chips, jollof rice, roti flat 175ml £6 250ml £8 Bottle £21 bread, assorted chutneys, Flagstone Longitude Shiraz Cabernet, South Africa Bottle £23 nagereg- desserts Durbanville Hills Merlot, South Africa Traditional African Malva pudding Bottle £25 South African sweet koeksisters All the above desserts served with orange and cinnamon flavoured custard. Food served in this restaurant may contain traces of nuts Not all ingredients are listed on the menu. Please speak to a member of staff or your server if you have any dietary requirements or food allergies. We will do our best to accommodate your request.
    [Show full text]
  • Delicacies from Around the World with Chef Vincent Š
    Cenkl Sekaninová & J. Sekaninová Š. Discover the best delicacies around the world Delicacies From Around the World 9. 10. Corn in the lead with Chef Vincent Falafel for pharaoh I’ve sampled and learned to cook both ugali I was treated to falafel In the land and antelope meat. Ugali is a simple, filling of pyramids – traditional fried dish made from corn – basically a corn chickpea balls, served with pita flour porridge. It can be eaten separately, AFRICA and a yoghurt sauce. Yummy! ekaninová or with a piece of roast meat. In Africa, corn S But the honor of being Egypt’s is prepared in many ways – for example, it’s national meal goes to so-called popular with a coconut sauce as there’s no foul. You don’t know what it is? lack of coconuts around here. I had no idea either. It’s beans with lemon, baked in bread – first aid provided to any hungry person at every corner. Grilled l chicken – fraakh mashwi – has 10. been loved by Egyptians for centuries. I also enjoyed dates and all kinds of spices. I’ll definitely be 8. Written by Štěpánka back someday. 8. Poor grasshopper… 4. …it almost managed to jump out of my plate. Just kidding, it was already roasted. But let’s be serious for a moment – Africans know that insect is the food of the future as it’s full of valuable substances. No wonder that the chef topped my meat balls with it. Surely, you’re familiar with meat balls back Ilustrated by Jakub Cenk from Europe, right? Well, they’re popular 9.
    [Show full text]