Deli- Specialities
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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 -
Longhorn-Food-Menu-2016 Online-1
* We accept all major debit & credit cards - DINERS, AMEX, VISA, MASTERCARD & SAMBA. * All tables of 10 persons or more will automatically have a 10% gratuity included on the bill. * No split bills. Reservations of more than 20 persons will have to pay a deposit of R100 per person. v Vegetarian Spicy Contains Nuts Spicy Beef Strips 49.95 Bread Spicy beef strips sautéed in our speciality butter and Ciabatta roll 17.95 served with brown bread wedges Garlic roll 26.95 Chicken Livers 49.95 Fresh chicken livers served with a creamy peri-peri sauce Cheezy garlic roll 35.95 Chicken Wings 55.95 Cheezy bacon garlic roll 39.95 Grilled chicken wings served with our famous buffalo sauce Snails 54.95 Served with a choice of creamy garlic, garlic butter or Starters creamy blue cheese Soup of the day 49.95 Trio of Snails 69.95 Skilpadjies 46.95 9 snails presented in trio’s, each served with “Lewer in net vet.” creamy roquefort, chilli peppadew butter & garlic butter Crumbed Mushrooms v 52.95 Springbok Carpaccio 62.95 Served with tartare, cheese or creamy garlic sauce With rocket, parmesan, lemon, olive oil, balsamic vinegar and melba toast Camembert Cheese Fritte v 54.95 Camembert cheese crumbed and deep fried served with Chef’s Starter Platter (3-4 people) 139.95 fig preserve and melba toast Jalapeño Poppers, Chicken Wings, Halloumi, Crumbed Mushrooms & Onion Rings Marrow Bones 48.95 Slow oven-roasted marrow bones on a bed of mash & jus, sprinkled with seasoning salt and served with toast Salads v Halloumi v 49.95 Greek Salad 59.95 Grilled and served -
Visual Consumption: an Exploration of Narrative and Nostalgia in Contemporary South African Cookbooks
Visual consumption: an exploration of narrative and nostalgia in contemporary South African cookbooks by Francois Roelof Engelbrecht 92422013 A mini-dissertation submitted in partial fulfilment of the requirements for the degree Magister Artium (Information Design) in the Department of Visual Arts at the UNIVERSITY OF PRETORIA FACULTY OF HUMANITIES MAY 2013 Supervisor: Prof J van Eeden © University of Pretoria DECLARATION I declare that Visual consumption: an exploration of narrative and nostalgia in contemporary South African cookbooks is my own work and that all the sources that I have used or quoted have been indicated and acknowledged by means of complete references. __________________ Francois Engelbrecht Student number 92422013 6 May 2013 ii © University of Pretoria “What is patriotism but the love of the food one ate as a child?” – Lin Yutang (Lin Yutang > Quotes [sa]) iii © University of Pretoria SUMMARY AND KEY TERMS This study explores the visual consumption of food and its meanings through the study of narrative and nostalgia in a selection of five South African cookbooks. The aim of this study is to suggest, through the exploration of various cookbook narratives and the role that nostalgia plays in individual and collective identity formation and maintenance, that food, as symbolic goods, can act as a unifying ideology in the construction of a sense of national identity and nationhood. This is made relevant in a South African context through the analysis of a cross-section of five recent South African cookbooks. These are Shiny happy people (2009) by Neil Roake; Waar vye nog soet is (2009) by Emilia Le Roux and Francois Smuts; Evita’s kossie sikelela (2010) by Evita Bezuidenhout (Pieter-Dirk Uys); Tortoises & tumbleweeds (journey through an African kitchen) (2008) by Lannice Snyman; and South Africa eats (2009) by Phillippa Cheifitz. -
Kidz Zone Desserts Starters Tapas Boards Salads
STARTERS TAPAS BOARDS Hot and Spicy (Each) R28 Bread, Pâté, Jam & Butter R55 Tempura Fried Oysters served with a Soya, Chilli and Lime dunker Trident’s Tapas Board for Two R195 Shuck em Fresh (Each) R26 A combo of Squid Heads, Garlic Mussels, Fresh Oysters with Tabasco and Lime Calamari, Peri-Peri Livers, Halloumi & Boerewors in Tomato Bredie Salmon Skewers R145 Glazed Char-grilled Fresh Salmon Skewers with Walskipper Tapas Board for Two R295 a sweet Chilli Crème Fraiche A combo of Oysters, Salmon Skewers, Biltong, Dry Wors, Peri-Peri Livers, Squid Heads, Boerewors Peri-Peri Chicken Livers R75 in Tomato Bredie and Prawn Pops Seared Chicken Livers drenched with a creamy Mozambican Peri-Peri served with a Braai Brood Prawn Cocktail (Check Availability) R95 SALADS Poached Prawns dressed with a seafood sauce and Avocado Village Greek R75 Mixed baby leaf Greens with Feta, Cherry Angus Marrow Bones R75 Tomatoes, Olives, Cucumber and Capsicum Slow roasted with Lemon and Thyme drenched with a Red Wine jus Chicken Caesar R95 Trident’s Octopus R95 Char Grilled Chicken with Lettuce, Bacon, Skewered Octopus Tentacles splashed with Croutons, Parmesan with a creamy Olive Oil, Lemon and Chilli Garlic dressing Garlic Mussels R75 Quinoa Salad R85 Steamed West Coast Mussels topped with Quinoa, Butternut, Cilantro salad tossed with a White Wine creamy garlic sauce Rocket and Baby Leaf Lettuce with a Yoghurt dressing on the side Pan Fried Halloumi R75 Served with a Lemon and Walnut Gremolata Garlic and Gorgonzola snails R70 KIDZ ZONE DESSERTS Squid Heads -
Master Menus
The Bayside Pantry Truly South African Buffet Experience Every Wednesday in September from 18h00 - 22h00 The Bayside Pantry Buffet Menu We regret no under 18's Book Now! Per Person R140.00 Soup of the Day Isophu (Samp and Bean Soup) Beef and Green Split Pea Soup Freshly Baked Breads and Rolls Roosterkoek Vetkoek Salads Build Your Own Salad Tossed leafy greens Cocktail tomato Feta cheese Sliced cucumber Red onion rings Diced beetroot Cajun chicken strips Sliced assorted peppers Diced cheddar cheese Diced mozzarella 4 Dressings Greek French Ranch Blue cheese Potato Salad Mpokoqo and Amasi (African Salad) Pasta Salad Coleslaw Chakalaka Salad with Beans Cape Malay Pickle Fish Peppered Mackerel Smoersnoek South African Cape Stir Fry Shrimp Sliced Onions Sliced Green Peppers Egg Noodles Fried Rice Chicken Strips Beef Ox Liver Seafood Mix Spinach Pineapple Julienne Carrots Stir Fry Vegetables Chicken Stock Garlic Oil Chilli Oil Soya Sauce Ginger Oil Bunny Chow Station Boneless Chicken Ccurry in a Quarter Loaf 3 Bean Curry in a Quarter Loaf Lamb Curry on a Quarter Loaf Braai Station Boerewors Skilpadjies Beef Chuck Carvery Station Roasted Whole Bird Lemon and Thyme Sticky Chicken Leg Quarters Roast Beef Topside Roast Potatoes Sauces: Mushroom sauce Plain gravy (jus) Apple sauce/mint sauce Horseradish From The Pots Umngqusho (Samp and Beans) Umfino (Spinach, Cabbage and Mielie Meal) Ithanga (Butternut with Cinnamon) Pap and Tomato Bistro Corn on the Cob Umsila Wenkomo (Oxtail Potjie with Waterblommetjies) Chicken Chakalaka Beef with Amadombolo -
Musicians Have the Right to Broadcasting on 88.5 FM on 1 Ence at the Same Time
In The Zone Vol 1 April 2020 Who is Zone Radio? From Cape Town to the World South Africa in Lockdown The Do’s and Don’ts of lockdown Kiss my Chumbawamba So how exactly did bands get their names Whatever happened to... Remembering SA’s bands and artists The Voice of the Valley CONTENTS April 2020 Page 28 Page 22 Welcome To Shorties Blue Bottle Noordhoek Blue Bottle Liquors has been operating successfully since the year 2000. We carry huge ranges of wine, malt whiskies, and are geared for all functions. Our emphasis is on personal service in a safe environment, promoting responsible drinking. We pride ourselves in quality products. We haven’t left it there though!! We have now Kiss my Chumbawamba extended our operation and set up a Traders Association involving several very successful Every great band needs a great name. independent liquor stores who understand their customer’s needs and are extremely aware Page 28 of promoting responsible drinking. They have revamped their stores for a better, secure and informative shopping experience. Being part of the Blue Bottle membership means we offer 20 better prices, professional advice and don’t forget the personal touch of the owner. Features 40 Rainbow cuisine Two Grumpy Old Men 6 We look at some of South Afri- Matt and John are complaining So who is Zone Radio? ca’s traditional dishes. yet again. 24 Zone Radio has quickly estab- 42 lished themselves as “the voice Silver lining 10 essential foods of the valley”. But who exactly Click on the link on the left to Sometimes great things happen What you should be eating this is Zone Radio? as a result of terrible disasters. -
Mains House Specialities Starters Dessert
Starters Mains CAPE MALAY MUSSELS GF A LOCAL MARKET FISH A West Coast mussels in a white wine and fennel sauce Broccoli and pea gremolata, tomato relish, carrot purée and smoked fennel velouté OCHRE LINEFISH SOUP Local catch of the day linefish and broth served with PULLED LAMB BOBOTIE A our home-made sourdough bread Short crust pastry, sweet potato and banana purée brandied raisins, apricot chutney * SEARED SCALLOPS GF Surcharge R80 Biltong Beurre Noisette, celeriac purée PENS & POOTJIES P Cape gooseberry and yuzu compote Braised pork belly, trotter skilpadjies, morogo, pampoen poffertjies, Malay curry sauce CAPE OCTOPUS West Coast mussels, key lime, garlic chips SPRINGBOK LOIN A GF *Surcharge R100 and lemon grass sauce Kalahari truffle, Rooibos poached pears, sorrel fricassee raisin purée, pickled onion, Venison sauce BUCHU CURED GEMSBOK Gemsbok tartare, sour figs, Makataan, tomato jam BABY CHICKEN A wild rosemary and honey dressing Creamed savoy cabbage, corn velouté, corn Chakalaka sweet potato, forest mushroom and chicken pot sticker PRESSED TERRINE OF GOATS CHEESE GF N Plum tomatoes, aubergine, cashew crumble BRAISED ENDIVE GF V and honey mustard dressing Marinated fennel and artichoke, vegetable broth, bean sprouts chickpea and roasted red onion BEETROOT QUINOA GF V Marinated tofu, tender stem brocolli, sundried BUTTER POACHED CRAYFISH A *Surcharge R120 Crayfish Bisque, risotto arancini balls, marinated squid CAPE MALAY OSTRICH SAMOOSA A Malay-spiced ostrich, samoosa circle with CHALMAR BEEF FILLET A Cape wine lands grape chutney -
Boerewors (History)
South African Traditional Recipes 50 by GJ van Niekerk Introduction. South African Traditional cuisine - recipes influenced by many cultures over hundreds of years. Outdoors and indoors recipes that came through the years, and which has now become household recipes, passed from one generation to the next. Diverse cooking methods that stems from the 1800's when there were no facilities, apart from open fires, and living and cooking in the outdoors. This lead to the development,through trial and error, of unique ways and measures to ensure a diverse, healthy diet, where no wastage could be afforded, despite the lack of facilities etc. Due to the "trekking", meal times, especially dinner and Sunday lunch times, became very important social affairs, where many tales, planning and the exchange of news and new ideas with regards to handling, acting and social skills protocols were exchanged, especially, since due to the "trekking", many new cultures and different climates etc. were found and experienced, each with its unique rules of acceptable behaviour and social protocols. This holds true even today, where numerous gatherings etc. be it family orientated or close friends meeting for sports events, still takes place on weekends in the form of either informal "braai's or potjiekos" or more formally in the form of Sunday lunches. Buttermilk Rusks "KarringmelkBeskuit" recipe This is a traditional rusk - great for dunking in your tea or coffee early in the morning when you watch the sun rise as the "Boer trekkers or Voortrekkers" did every morning when they travelled from the Cape to the Transvaal. -
Bk Inno 001189.Pdf
LESSON NOTES Basic Bootcamp S1 #1 Self Introductions - Basic Greetings in Afrikaans CONTENTS 2 Afrikaans 2 English 2 Vocabulary 3 Sample Sentences 3 Grammar 4 Cultural Insight # 1 COPYRIGHT © 2015 INNOVATIVE LANGUAGE LEARNING. ALL RIGHTS RESERVED. AFRIKAANS 1. Pieter: Hallo. My naam is Pieter. Wat is jou naam? 2. Zani: Hallo Pieter. My naam is Zani. 3. Pieter: Dis gaaf om jou te ontmoet! 4. Zani: Jou ook. ENGLISH 1. Jacob: Hello. My name is Pieter. What's your name? 2. Zani: Hello Pieter. My name is Zani. 3. Jacob: Nice to meet you! 4. Zani: You too. VOCABULARY Af rikaans English Class hello (informal, hallo answering the phone) expression pronoun, personal jy you (informal) pronoun dis it’s verb gaaf nice adjective om … te to conjunction AFRIKAANSPOD101.COM BASIC BOOTCAMP S1 #1 - SELF INTRODUCTIONS - BASIC GREETINGS IN AFRIKAANS 2 pronoun, personal jou you pronoun (direct object) ontmoet meet verb ook too adverb wat what pronoun naam name noun SAMPLE SENTENCES Hallo Adam. Hallo Mies hoe gaan dit? "Hello, Adam." "Hello Mies, how are you?" Jy is lank! Dans jy? "You’re tall!" "Do you dance? (informal)" Dis die een wat ek gesoek het. Dis warm vanaand. "This is the one I’ve been "It’s warm tonight." looking for." Dit sou gaaf wees. Ons het mekaar voor drie maande ontmoet. “That would be nice.” “We met each other three months ago.” Ek praat ook Engels. Waar van praat jy? “I also speak English.” "What are you talking about?" Wat is dit? Wat is jou naam? "What's this?" "What's your name?" GRAMMAR AFRIKAANSPOD101.COM BASIC BOOTCAMP S1 #1 - SELF INTRODUCTIONS - BASIC GREETINGS IN AFRIKAANS 3 T he Focus of T his Basic Bootcamp Lesson Is How to Ask Somebody T heir Name My naam is Pieter. -
Breakfast Buffet Menu G
Welcome We trust your experience with us will be one of uncompromising quality that leaves you with great memories long after our paths have gone their separate ways. It is our pleasure having you here with us today. Attitude is Everything Set menus Available of parties 10 or more and Buffets for 40 or more Three Course Set Menu A THREE COURSE SET MENU A Starters Almond Crusted Camembert with Fig Preserve Bacon & Dill Stuffed Mushrooms & Tartar Sauce Prince Prawns Poached in Garlic Sauce Main Course Braised Lamb Shank with mint jelly Grilled Rump Steak with pepper sauce Cajun Grilled Line fish topped with a Lemon Vanilla Cream Potato Wedges Today’s fresh vegetable selection Dessert Crème Brulee Speciality Coffee or Don Pedro Chocolate Brownies and Ice Cream R 220 SET MENU B Starters Tempura Prawns with pineapple salsa Venison Carpaccio with a Balsamic Reduction, Rocket and Pecorino Vegetable Spring Rolls with chicken parcels and Sweet-chilli mayo Main Course Baby Kingklip on the bone Meuniere Special Reserve “21” Fillet Topped with a Our Famous Herb Butter The 3 Musketeers, a trio of Venison Fillets with complementing sauces Potato Wedges Fresh Seasonal Vegetables Dessert Chocolate Mousse Iris Famous Cheesecake Fresh Berries Pavlova R 240 BREAKFAST BUFFET MENU Continental Style Please help yourself to a selection of Fresh Fruit Juice selection Coffee & Tea Station Fresh Fruit Platter Muesli, Yoghurt selection, Nuts and Honey, Cheese Board with Crackers, Pickles & Preserves and Cold Meat Platter Smoked Salmon and leek julienne Crepes with -
The Imperial African Cookery Book Recipes from English-Speaking Africa by Will Sellick
The Imperial African Cookery Book Recipes from English-speaking Africa by Will Sellick Featuring memories from Inkosi Dr Mangosuthu Buthelezi MP Adelaine Hain The Rt Hon Peter Hain MP Chenjerai Hove Lord Joffe CBE Dr Roger Leakey Prue Leith CBE Dame Monica Mason DBE HE Dr Festus Mogae Matthew Parris Rupert Pennant-Rea The Most Rev and Rt Hon John Sentamu Sylvester Stein “Tell me what you eat, and I will tell you what you are” Jean Anthelme Brillat-Savarin Contents Introduction British people in Africa Indigenous cookery African food overseas Zimbabwe, Zambia and Malawi Kenya, Uganda and Tanzania West Africa Mozambique and Angola South Africa, Botswana, Namibia, Swaziland and Lesotho Ingredients Fruits and vegetables Herbs and spices Herbs and spices Meat, fish, game and poultry Dry goods Equipment Provisions Culture and etiquette Soups, snacks, starters and savouries Chilled lime and avocado soup Sorrel soup Peanut soup Ground nut soup Butternut and apple soup Caldo verde (green kale soup) Mulligatawny soup Orange and tomato soup Green mielie soup Sugar bean soup Kebobs Pasteis de bacalhau Indian toast Boiled ostrich egg Hot smoked salmon on toast Kedgeree Ostrich egg cheese omelette Scotch woodcock Scotch toast Chopped or gehackte herring Beef biltong Tassal Pickled fish Bulawayo savoury Main courses Aubergine casserole with cheese Fish frikkadels Zambezi fish bobotie Lobster Thermidor Hake and slap chips Bean curry Banana curry Mauritian fish stew Gesmoorde vis (Smothered fish) Fish breyani Mozambique prawns Zanzibar fish stew L.M. -
The Company's Garden Farmers' Market Proposal
The Company’s Garden Farmers’ Market Proposal by Shelley Mileham “The Good Company Farmers Market” September 2015 Mission Statement “The Farmer’s Market which is in the Company’s Garden is to reflect the cultural past, highlighting the heritage of this special location and reminding us, the citizens of Cape Town where we arrived from.” Without this garden that provided fresh fruit and vegetables for the passing ships on the spice route, South Africa as we know her today would not be. It is unbelievable that the very veggie patch that initiated the establishment of our society still stands today. As the ships sailed back to Europe from the East, they introduced slaves who settled down here. These slaves brought with them their flavours, spices and traditional foods which were slowly integrated into the establishing society. To this day, we are enjoying this culinary intervention which has very much been engrained into our local Cape flavour. It makes sense to have a Farmers’ Market in the Company’s Garden to raise awareness of our cultural roots and to celebrate our diversity; after all, we are all South African. Those early pioneers initiated other explorers to come and settle and hence we have influences of the Dutch, Germans, Portuguese, English and the French to name but a few. I am so excited at the opportunity to be involved in this Farmers’ Market, literally to rein act the same concept as nearly four centuries ago. It is wonderful to think that the very soil and space that we tread on today here in the Company’s Garden holds such great significance.