SPICY SOUTH AFRICAN IDEAS

SPICY SOUTH AFRICAN FLAVOURS……………………

This week I saw the wonderful Clint Eastwood film about Nelson Mandela, called "INVICTUS". The lead role was portrayed by Morgan Freeman and he was an amazing as Mandela. Nothing like great directors and top movie stars…... Clint Eastwood has used sensitive issues to make us aware emotionally of the changes that were happening to the people and their attitudes. The Rainbow Nation is spiced with color, different tastes, and the foods reflect the world of spices, creative use of fruits and vegetables and simple ways to use local foods to make exotic dishes.
The recipes stem from many cultures. Indian, African, Malay, French Huguenots and Portuguese. Of course Grandma and Mom's recipes have travelled the world from Poland, Germany, Russia, Baltic States, America England and Holland.
Pickled, Smoked and interesting breads, cakes, candies and preserves were part of the recipes we enjoyed.

CORN BREAD.

1 cup corn meal. 1 cup flour.1/4 cup brown sugar. 1/2 teaspoon salt. 4 teaspoons baking powder. 1 cup milk. 1/4 cup soft butter, 1 egg..
Sift the dry ingredients. Add 1 egg., milk and butter. Beat with an egg beater. Bake in an oiled loaf tin, or baking dish.
Bake 425f {220c} for 20 minutes.
I serve this with a tomato sauce with mushrooms.
Take two cups of mushrooms and sauté with an onion and two cloves of garlic. Stir in 2 bayleaves, salt and pepper and one cup of crushed tomatoes and a chopped red pepper. "cook" for five minutes. Add three tablespoons of chopped parsley and two tablespoons of chopped dates. Mix well and place in a jug. Serve warm with slices of corn bread.

PEACHES WITH A TANG.

Use peaches in season. I use apricots as well. Cut up four cups of fruit and sprinkle with four teaspoons of salt and three tablespoons of honey or sugar. Leave covered overnight..
Drain the fruit and place the liquid in a pan. Add four sliced onions, two cloves of garlic, three slices of ginger and some cinnamon, two tablespoons of olive oil, half a cup of chopped coriander, a dash of cumin, a red and yellow pepper chopped into tiny pieces. Cook this all for five to eight minutes. Add the fruit and cook for a few minutes more. Use good jars for storage. Serve with corn bread or rice.


CURRIED EGGS ,EGGPLANT AND CAULIFLOWER.

Make this sauce and pour over boiled eggs. I suggest an egg for each person. Fry the sliced eggplant in a little olive oil and pour this sauce over them. Steam the cauliflower and pour the sauce over, but add chopped almonds into the sauce.
I make the sauce and pour it over the vegetables, keeping each vegetable in a separate dish. For the eggs, I add a few raisins and chopped parsley. To the eggplants, I add rings of sliced red peppers, and to the cauliflower and add the almonds and grated parmesan cheese.
SAUCE. Fry four chopped onions, half a cup of brown sugar, juice of a large lemon, three tablespoons of sultanas, six to eight apricots, and half a cup of water and two teaspoons of curry powder. Boil this all and add a little pepper and vegetable salt.
Pour over the vegetables and serve a few hours later..

CITRUS MEDLEY SALAD.

Create a fun salad of citrus fruits. Use a large flat salad bowl. Wipe the bowl with a tangy salad dressing. Then arrange lettuce leaves, baby leaves, thinly sliced carrots and red onions in the bowl. Use a few peeled and slice orange segments, grapefruit and mandarins Scatter chopped walnuts and grated Roquefort cheese over all of this. Pour the dressing over and serve. Dressing is made from three tablespoons of olive oil, 2 teaspoons Dijon mustard, two tablespoons balsamic vinegar, salt and pepper, and a teaspoon of honey. Mix well and pour over and toss lightly. .
I serve this with good bread and a herbed butter and a glass of wine. Enjoy

Love and light for a week of joy. Let the days unfold with a happy feeling. Rona