Innholdsfortegnelse for You Batch Cooking i You South Africa

This star appears with the 18 basic recipes (printed in bold below) you can cook in bulk, divide into batches then use as the basis for various delicious dishes. IDEA #1 Who wants to eat the same thing every day? Each of the ideas uses a portion of a basic recipe to create a brand-new tasty dish. TO FREEZE We share tips on freezing–at which stage you should do it and how to pack the food for your freezer. There are also tips on defrosting and reheating. t = teaspoon = 5ml • T = tablespoon = 15ml • c = cup = 250ml…

MAKES 3 LITRES SOUP Preparation time 20-30 minutes Cooking time 50 minutes INGREDIENTS ◗ oil for shallow-frying◗ 6 spring onions, chopped◗ 10ml (2t) red curry paste◗ 1 can (400ml) coconut milk◗ 2 chillies, chopped◗ ½ quantity Basic Asian Chicken Broth◗ 500g roast pumpkin cubes TO SERVE ◗ ½ quantity shredded chicken from broth◗ soy sauce and lime juice to taste◗ extra chopped spring onions, a few chilli strips and thin lemon slices to garnish 1 Heat a little oil and fry the spring onions until soft. Add the red curry paste and stir-fry for a few seconds. 2 Add the coconut milk and chopped chillies and bring to the boil. 3 Add the broth and pumpkin and simmer until the pumpkin is soft. Freeze (see previous page) or serve. TO…

MAKES 2, 5 LITRES SOUP Preparation time 5 minutes Cooking time 20 minutes INGREDIENTS ◗ ½ quantity Basic Chicken Stock◗ 200g young green beans or asparagus spears◗ 200g spinach◗ 100g small pasta shells◗ 30ml (2T) sherry vinegar (optional)◗ juice and grated zest of 1 lemon◗ salt and pepper TO SERVE ◗ ½ quantity shredded chicken from stock◗ chopped chilli (optional)◗ chopped spring onions and/or chopped fresh parsley to garnish 1 Heat the stock in a pot. Add the green beans or asparagus, spinach and pasta and simmer until the pasta is just done. 2 Season with the sherry vinegar (if using), lemon juice and zest, salt and pepper. Serve or freeze. TO SERVE 1 Add the chicken to the soup and heat through. 2 Sprinkle the chilli on top (if…

MAKES 2 LITRES SOUP Preparation time 10 minutes Cooking time 20 minutes INGREDIENTS ◗ ½ quantity Basic Pumpkin Soup◗ 1 ginger and chilli rooibos teabag and 2 chai rooibos teabags steeped in 500ml (2c) milk or 1 can (400ml) coconut milk◗ 5-10ml (1-2t) roasted curry powder◗ 2,5ml (½t) ground cumin◗ 1 Granny Smith apple, grated TO SERVE ◗ 1 baked pumpkin and toasted pumpkin seeds (see Tip)◗ large handful of fresh coriander 1 Put the basic soup in a pot and add the milk or coconut milk with the teabags. Add the curry powder, cumin and grated apple. Bring to the boil, turn down the heat and simmer for 15 minutes. 2 Remove the teabags and purée the soup with a stick blender or in a food processor. Serve or…

SERVES 8 Preparation time 20 minutes Cooking time 1½ hours INGREDIENTS ◗ oil for shallow-frying◗ 200g bacon, chopped◗ 2kg pork (stewing meat or shin), cut into chunks◗ salt and pepper◗ cake flour for coating◗ 6 green and/or red peppers, cut into chunks◗ 400g chopped mixed mushrooms◗ ⅓ quantity Basic◗ Vegetable and Lentil Soup◗ 80-90ml (⅓c–6T) paprika◗ 20ml (4t) ground cumin◗ 1 can (115g) tomato paste◗ 15ml (1T) mustard paste◗ cake flour and water mixture (optional)◗ chopped fresh parsley TO SERVE ◗ pickled gherkins, chopped◗ spring onions, chopped◗ mashed potatoes (optional) 1 Heat oil in a pot or saucepan and fry the bacon until done. Remove from the pot or saucepan. 2 Season the pork with salt and pepper and roll in the flour to coat. Fry in batches until browned.…

SERVES 8 Defrosting 45 minutes (veg); overnight (sauce) Preparation time 10 minutes Cooking time 15-20 minutes INGREDIENTS ◗ 3 chicken breast fillets, cut into bite-size strips◗ salt and freshly ground pepper◗ 30ml (2T) cornflour◗ 45ml (3T) vegetable oil◗ Stir-fry Kit #1, thawed in a sieve or colander to drain excess water◗ Honey Chilli Sauce #3, defrosted overnight in the fridge if frozen◗ 1 bunch spring onions, chopped◗ fresh parsley to garnish (optional)◗ cooked white rice 1 Season the chicken with salt and pepper and dust with the cornflour. 2 Heat the oil in a wok or large pan and fry the chicken in batches until browned. Remove and set aside. 3 Add the stir-fry kit to the same wok or pan and stir-fry for 3-5 minutes. Pour in the sauce,…

SERVES 8 Defrosting 45 minutes (veg); overnight (sauce) Preparation time 5 minutes Cooking time 20 minutes INGREDIENTS ◗ 500g pork fillet, cubed◗ salt and freshly ground pepper◗ 30ml (2T) vegetable oil◗ Stir-fry Kit #2, thawed in a sieve or colander to drain excess water◗ Maple Ginger Sauce #1, defrosted overnight in the fridge if frozen◗ 250g instant noodles, cooked◗ 60ml (¼c) toasted sesame seeds◗ handful of fresh coriander, chopped 1 Season the pork with salt and pepper. 2 Heat the oil in a wok or large pan and fry the meat in batches until browned. Remove and set aside. 3 Add the stir-fry kit to the same wok or pan and stir-fry for 3-5 minutes. Pour in sauce, return the meat to the pan and stir-fry for a further 3-5…

MAKES ABOUT 50 SMALL SAMOOSAS Defrosting 45 minutes Preparation time 20 minutes Cooking time 40 minutes INGREDIENTS ◗ ⅓ quantity Basic Vegetable Curry◗ generous handful of chopped fresh coriander◗ 50 samoosa pastry sheets, thawed◗ flour and water paste TO COOK AND SERVE ◗ oil for deep-frying◗ 125ml (½c) chutney◗ 60ml (¼c) chopped chillies◗ 30ml (2T) vinegar 1 Combine the curry and coriander. 2 Put 15-30ml (1-2T) of the mixture on the bottom end of a pastry strip and fold the pastry over the filling to form a triangular parcel. Keep folding until the end of the strip. Use flour paste to secure the end in place. Repeat with all the pastry and curry. 3 Cook and serve the samoosas or freeze. TO COOK AND SERVE 1 Heat the oil in…

SERVES 4 Preparation time 30 minutes Cooking time 20 minutes INGREDIENTS MEATBALLS ◗ ¼ quantity Basic Meatball Mixture◗ 5ml (1t) ground cumin◗ oil for shallow-frying HUMMUS ◗ 60ml (¼c) sesame seeds◗ 125ml (½c) sunflower and olive oil blend◗ 1 onion, chopped◗ 1 can (400g) chickpeas, drained◗ 2 garlic cloves, crushed◗ 5ml (1t) ground cumin◗ salt and pepper◗ 60ml (¼c) hot water◗ juice of 1 lime◗ 45-60ml (3-4T) full-cream yoghurt TO SERVE ◗ full-cream yoghurt seasoned with sumac◗ mixed salad greens◗ toasted sesame seeds 1 Meatballs Put the meatball mixture in a bowl, add the cumin and mix well. Shape into small balls (you can freeze them now). 2 Fry in hot oil until browned. Cover and cook until done. Freeze or serve. HUMMUS 1 Toast the sesame seeds in the…

MAKES ABOUT 3,5KG BOLOGNESE SAUCE Preparation time 20 minutes Cooking time 2 hours INGREDIENTS ◗ 125ml (½c) oil◗ 6 onions, chopped◗ 3 garlic cloves, crushed◗ 3 green peppers, seeded and chopped (optional)◗ 6 celery sticks, chopped◗ 3kg beef mince◗ 300g spinach, trimmed and finely chopped (optional)◗ 2 medium brinjals, peeled and diced◗ 4 cans (400g each) chopped tomatoes or 1,5kg fresh plum tomatoes, peeled◗ 6 sachets (50g each) tomato paste◗ 60ml (¼c) chopped fresh basil◗ 125ml (½c) chopped fresh parsley◗ 7,5ml (1½t) chopped fresh rosemary (optional)◗ 7,5ml (1½t) chopped fresh oregano (optional)◗ 30-45ml (2-3T) sugar◗ salt and freshly ground pepper◗ 375ml (1½c) red wine 1 Heat the oil in a pot or saucepan and stir-fry the onions, garlic, peppers (if using) and celery until soft. Add the mince and stir-fry…

MAKES 2KG CURRIED MINCE Preparation time 10 minutes Cooking time 30 minutes INGREDIENTS ◗ 45ml (3T) oil◗ 4 onions, chopped◗ 4 garlic cloves, crushed◗ 30ml (2T) grated fresh ginger◗ 45ml (3T) curry powder◗ 10ml (2t) turmeric◗ 10ml (2t) ground coriander◗ 5-7ml (1-1½t) ground cumin◗ 2kg lean beef mince◗ salt and pepper◗ 60ml (¼c) lemon juice◗ 125ml (½c) chutney◗ 60ml (¼c) Worcester sauce◗ 4 sachets (50g each) tomato paste 1 Heat the oil and sauté the onions, garlic and ginger until soft and translucent. Add the spices and mince and cook, stirring, until the meat is done. 2 Add the remaining ingredients and simmer for about 10 minutes. 3 Divide the mixture in three. Set aside until needed or freeze. TO FREEZE Allow the mixture to cool completely. Spoon into freezer…

SERVES 4-6 Preparation time 15 minute Cooking time 30-40 minute INGREDIENTS ◗ ⅓ quantity Basic Curried Mince◗ 15-30ml (1-2T) lemon juice◗ 20-30ml (4-6t) smooth apricot jam◗ 1 large green apple, grated◗ 180ml (¾c) or less chopped Turkish apricots and raisins◗ 2 slices bread, soaked in water and mashed EGG CUSTARD ◗ 375ml (1½c) plain yoghurt◗ 3 eggs◗ 5ml (1t) cornflour◗ salt and pepper◗ a few bay or lemon leaves TOPPING ◗ 500g sweet potatoes, cooked in orange juice◗ 30ml (2T) butter TO BAKE AND SERVE ◗ handful of fresh coriander◗ cooked rice, sambal of chopped tomato, onion and coriander, sliced banana and coconut (optional) Preheat the oven to 180°C. Grease a large ovenproof dish or 4-6 single-serving dishes. 1 Bobotie Combine the curried mince with the lemon juice, jam, apple…

SERVES 4-6 Preparation time 30 minutes Cooking time 20 minutes INGREDIENTS ◗ 6 lasagne sheets◗ ¼ quantity Basic Stewed Chicken◗ 1 quantity Cheese Sauce, including reserved cheese for sprinkling (recipe on page 38) TO BAKE AND SERVE ◗ flat-leaf parsley Preheat the oven to 180°C. Grease an ovenproof dish with nonstick spray. 1 Put the lasagne sheets, one by one as you need them, in boiling water. 2 Spoon a little chicken into the prepared ovenproof dish. Add 1 or 2 lasagne sheets–enough to cover the chicken. Add a layer of cheese sauce. Repeat until all the ingredients have been used, ending with cheese sauce. Sprinkle the reserved cheese on top. Freeze at this stage if you like (see page 39). TO BAKE AND SERVE 1 Bake for 20 minutes…

SERVES 4-6 Preparation time 30 minutes Cooking time 20 minutes INGREDIENTS ◗ 9 phyllo pastry sheets, thawed◗ melted butter◗ ½ quantity Basic Asian Pork, shredded◗ sesame seeds Heat the oven to 180°C. Grease a 23cm springform cake tin. 1 Pie Brush the pastry with melted butter. Make three stacks of three pastry sheets each. 2 Spoon ⅓ of the pork along the length of one pastry stack and roll up. Repeat with the rest. 3 Arrange the rolls in a spiral in the baking tin, brush with more melted butter and scatter sesame seeds on top. Bake for 20 minutes. TO FREEZE Cool in the tin. Transfer to a sturdy plate, put in a freezer bag or container and freeze.…

SERVES 4-6 Preparation time 15 minutes Cooking time 30-40 minutes INGREDIENTS ◗ ½ quantity Basic Stewed Lamb◗ 1 roll (400g) puff pastry, thawed◗ egg yolk and milk mixture to brush 1 Spoon the stewed meat into a pie dish and leave to cool. 2 Cover with puff pastry and cut a slit in the pastry so steam can escape. Cut out shapes from leftover pastry and secure to the pie top with the egg yolk mixture. Freeze or bake and serve. TO BAKE 1 Preheat the oven to 190°C. 2 Bake for 30-40 minutes or until the filling is hot and the pastry is golden brown. TO FREEZE Cover the uncooked pie with clingfilm and freeze. Defrost at room temperature (not in the microwave, as it makes pastry soggy) and…

MAKES 6 FLATBREADS OR PIZZAS Preparation time 10 min Cooking time 8-10 min INGREDIENTS ◗ 2 x 500g portions of Basic Bread Dough or 1kg store-bought bread dough FOR THE FLATBREADS ◗ 200g butter◗ 6 garlic cloves, crushed◗ 125ml (½c) roughly chopped fresh coriander◗ 20 fresh basil leaves, chopped◗ 2 spring onions, finely chopped◗ salt and pepper FOR THE PIZZAS ◗ 125ml (½c) caramelised onions◗ 200g diced bacon, fried◗ 100g blue cheese◗ 30g rocket Preheat the oven to 200°C. Keep two baking sheets handy. 1 Divide the dough into six pieces and roll out on a lightly floured surface. 2 Take one piece of dough and pull at both ends to make it longer then roll out to 1-2mm thick. Repeat with the rest of the dough. 3 For the…

MAKES 1 MEDIUM LOAF Preparation time 10 minutes Rising time 10-15 minutes Baking time 35-45 minutes Cooling time 10 minutes INGREDIENTS ◗ 1 x 500g portion of Basic Bread Dough or 500g store-bought bread dough FOR THE PESTO BREAD ◗ 150g sun-dried tomato pesto◗ handful of fresh basil, chopped◗ 250ml (1c) grated mozzarella cheese FOR THE CHOCOLATE BREAD ◗ 180ml (¾c) chocolate spread◗ 125ml (½c) chocolate chips◗ 100g hazelnuts, chopped Preheat the oven to 200°C. Grease two baking sheets with nonstick spray. 1 On a lightly floured surface, roll out the dough into a large rectangle about 5mm thick. 2 For the pesto bread Spread the pesto over, sprinkle the basil and cheese on top and roll into a sausage shape. 3 For the chocolate bread Spread the chocolate spread…

MAKES 30 KOESISTERS Preparation time 15 minutes Rising time 15 minutes Frying time 3 min a batch INGREDIENTS ◗ 2 x 500g portions of Basic Bread Dough or 1kg store-bought bread dough◗ oil for deep-frying SYRUP ◗ 500ml (2c) water◗ 250ml (1c) sugar◗ 1,2ml (¼t) bicarbonate of soda◗ 1 cinnamon stick◗ 2 cardamom pods◗ 5ml (1t) aniseed TO FINISH ◗ desiccated coconut to coat 1 Divide the dough into 30 equal pieces. Roll each into a ball, stretching it slightly, and leave to rise for 15 minutes. 2 Heat enough oil for deep-frying and fry the balls in batches until golden brown. Remove and drain on paper towels. When cool enough to handle, prick a few times using a cocktail stick. 3 Syrup Mix the ingredients in a saucepan and…

MAKES ABOUT 600G PASTRY Preparation time 15 minutes Chilling time 30 minutes INGREDIENTS ◗ 250g chilled butter, cut into pieces◗ 250ml (1c) icing sugar, sifted◗ 500ml (2c) cake flour◗ 80ml (⅓c) cornflour◗ 80ml (⅓c) ground almonds 1 Put the ingredients in a food processor and pulse until the butter and flour are mixed and the dough forms a ball around the blade. 2 Remove and shape into a ball. Wrap in clingfilm and chill for 30 minutes. Set aside until needed or freeze. TO FREEZE Freeze the dough raw in a roll or cut the roll into slices. Or press it into pie tins and freeze the raw pastry case. Wrap the dough well in a plastic bag. You can also freeze a baked crust–see page 64. TIP This recipe…

MAKES 4 TARTS Preparation time 20 minutes Baking 15-20 minutes Chilling 10 minutes INGREDIENTS ◗ 1 quantity Sweet Shortcrust Pastry◗ 500ml (2c) red wine◗ 250ml (1c) rooibos tea◗ 2 each cinnamon sticks and star anise◗ 125-180ml (½-¾c) sugar, or to taste◗ 4 small pears, peeled but stalks kept intact◗ 10ml (2t) cornflour to thicken the syrup◗ whipped cream to serve Preheat the oven to 190°C. Grease 4 loose-bottom tartlet tins or ramekins. 1 Shape the pastry into a roll and slice. Press the slices onto the bottom and up the sides of the tins or ramekins, keeping some for the top. Prick the bases and chill for 10 minutes with the reserved pastry. 2 Heat the wine, rooibos, spices and sugar in a saucepan. Add the pears and cook until…

MAKES 5 LITRES BROTH Preparation time 10 minutes Cooking time 1 hour INGREDIENTS ◗ 1 whole chicken◗ 5 bay leaves◗ 30ml (2T) black peppercorns◗ 5 garlic cloves◗ 4 onions, halved◗ 6-8 soup celery stalks with leaves, chopped◗ 4 carrots, cut into chunks◗ 3 pouches (20g each) dried mushrooms◗ 5 litres (20c) water◗ 5cm fresh ginger, thinly sliced◗ 3 whole red chillies◗ 1 cinnamon stick◗ 2 cardamom pods, cracked open◗ 5 star anise◗ 20ml (4t) cumin seeds◗ 2 limes, sliced◗ 50g fresh coriander◗ 30ml (2T) brown sugar 1 Put the chicken in a large pot and add the rest of the ingredients. Bring to the boil. Reduce the heat and simmer slowly for 1 hour or until the chicken falls off the bones. Or cook in a pressure cooker. 2 Remove…

MAKES 5 LITRES STOCK Preparation time 15 minutes Cooking time 1 hour INGREDIENTS ◗ 1 whole chicken◗ 5 bay leaves◗ 2 fresh rosemary sprigs (optional)◗ 30ml (2T) black peppercorns◗ 5 garlic cloves◗ 4 onions, halved◗ 6-8 soup celery stalks with leaves, chopped◗ 4 carrots, cut into chunks◗ 3 pouches (20g each) dried mushrooms◗ 5 litres (20c) water 1 Put the chicken in a large pot and add the rest of the ingredients. Bring to the boil. Reduce the heat and simmer slowly for 1 hour or until the chicken falls off the bones. 2 Remove the chicken from the stock, debone and shred the meat. Divide in two and set aside until needed or freeze. 3 Drain the stock and discard the solids. Divide in two and set aside until…

MAKES 4 LITRES BASIC SOUP Preparation time 20 minutes Cooking time 35-40 minutes INGREDIENTS ◗ oil to sauté◗ 4 onions, chopped◗ 125-180ml (½-¾c) cake flour◗ 4 litres (16c) chicken stock◗ 2kg pumpkin or butternut, peeled and cut into chunks◗ 1kg sweet potato cubes (optional)◗ 2 sachets (50g each) tomato paste◗ salt and pepper TO SERVE ◗ roast pumpkin wedges (optional)◗ chopped spring onions and fresh coriander◗ chopped red chilli 1 Heat a little oil in a saucepan and sauté the onions until soft. 2 Add the cake flour and stir until smooth. Add the chicken stock and bring to the boil while stirring. 3 Add the pumpkin or butternut, sweet potatoes (if using) and tomato paste and season with salt and pepper. Reduce the heat and simmer until the vegetables…

MAKES 6-7 LITRES SOUP Preparation time 20 minutes Cooking time 2 hours INGREDIENTS ◗ 2kg soup bones, sawed into chunks◗ salt and pepper◗ about 125ml (½c) tomato purée◗ oil for shallow-frying◗ 3 onions or leeks, chopped◗ 4-6 garlic cloves, crushed (optional)◗ 6 celery stalks, cut into chunks (optional)◗ 5 carrots, grated◗ 400g spinach, chopped◗ 4 litres vegetable stock, made with 8 stock pots◗ 2 sachets (50g each) tomato paste◗ 500g brown lentils TO SERVE ◗ grated zest of 1 lemon◗ handful of chopped fresh parsley or coriander◗ bread rolls Preheat the oven to 200°C. 1 Season the soup bones with salt and pepper, arrange on a baking sheet and spread tomato purée on the bones. Bake for 20 minutes or until lightly browned. 2 Heat a little oil in a…

STIR-FRY KIT #1 ◗ 350g cauliflower, broken into florets◗ 80g mangetout◗ 1 each red, green and yellow pepper, cut into strips STIR-FRY KIT #2 ◗ 1 red onion, halved and sliced◗ 150g green beans, cut into thirds◗ 1 each red and yellow pepper, cut into strips◗ 250g long-stem broccoli, half of the stem removed STIR-FRY KIT #3 ◗ 3-4 celery sticks, chopped◗ 100g baby corn, halved lengthways◗ 250g carrots, julienned◗ 80g mangetout STIR-FRY KIT #4 ◗ 1 onion, chopped◗ 350g broccoli, broken into florets◗ 250g mushrooms, quartered◗ 250ml (1c) frozen corn STIR-FRY KIT #5 ◗ 1 onion, halved and sliced◗ 1 each mini red and green cabbage, sliced◗ 250g mushrooms, halved◗ 200g baby marrows, cut into strips◗ 1 cauliflower, broken into florets◗ 250ml (1c) frozen peas TO FREEZE Freeze in…

SERVES 8 Defrosting 45 minutes (veg); overnight (sauce) Preparation time 10 minutes Cooking time 30 minutes INGREDIENTS ◗ 450-500g tenderised steak, cut into strips◗ salt and freshly ground pepper◗ 30ml (2T) cornflour◗ 45ml (3T) vegetable oil◗ Stir-fry Kit #4, thawed in a sieve or colander to drain excess water◗ Mango Spice Sauce #2, defrosted overnight in the fridge if frozen◗ 400g Pad Thai noodles, cooked◗ fresh mango slices (optional)◗ handful of fresh chives, chopped 1 Season the meat with salt and pepper and dust with the cornflour. 2 Heat the oil in a wok or large pan and fry the meat in batches until browned. Remove and set aside. 3 Add the stir-fry kit to the same pan and stir-fry for 3-5 minutes. Pour in the sauce, return the meat…

SERVES 8 Defrosting 1 hour (veg); overnight (sauce) Preparation time 5 minutes Cooking time 12 minutes INGREDIENTS ◗ 30ml (2T) olive oil◗ Stir-fry Kit #5, thawed in a sieve or colander to drain excess water◗ salt and freshly ground pepper◗ 2 quantities Hoisin Peanut Sauce #4, defrosted overnight in the fridge if frozen◗ 170g fresh asparagus, hard stems removed, or 200g Brussels sprouts, halved◗ handful of pak choi◗ 200g brown rice noodles, cooked◗ handful of fresh coriander, chopped◗ 50g peanuts 1 Heat the oil in a wok or large pan and add the stir-fry kit. Season with salt and pepper and stir-fry for 5-8 minutes. 2 Add the sauce, asparagus or Brussels sprouts and pak choi. Toss lightly while continuing to cook for 4 minutes. 3 Add the noodles and…

MAKES 2 SMALL BOBOTIES Preparation time 20 minutes Cooking time 20 minutes INGREDIENTS ◗ ⅓ quantity Basic Vegetable Curry◗ 1 slice bread, soaked in milk◗ 15ml (1T) chutney or apricot jam◗ generous handful of chopped almonds and raisins or dried fruit◗ bay leaves TO BAKE AND SERVE ◗ 180ml (¾c) milk◗ 2 eggs◗ salt and pepper◗ sambal of chopped onion, tomato and fresh coriander◗ chutney◗ desiccated coconut (optional) 1 Grease two ovenproof dishes or loaf tins with nonstick spray. 2 Mix the curry with the bread, chutney or jam, almonds and raisins or dried fruit. Transfer to the prepared dishes, then press one or two bay leaves into the top. 3 Bake and serve or freeze at this stage. TO BAKE AND SERVE Preheat the oven to 180°C. 1 Whisk…

MAKES 8-10 BURGERS Preparation time 20 minutes Cooking time 30 minutes INGREDIENTS PATTIES ◗ ¼ quantity Basic Meatball Mixture◗ big handful of chopped walnuts◗ 1 green apple, grated BLUE CHEESE SAUCE ◗ 100g blue cheese◗ 250ml (1c) cream◗ freshly ground pepper CARAMELISED ONION ◗ 1 red onion, cut into rings◗ oil◗ 25ml (5t) brown sugar◗ 45ml (3T) apple cider vinegar ASSEMBLY ◗ 8-10 wholewheat seed rolls, halved and toasted on the cut sides◗ apple slices, extra blue cheese and rocket 1 Patties Put the meatball mixture in a bowl, add the walnuts and apple and mix well. Shape into patties and chill until needed or freeze. 2 Fry in a griddle pan until done to your liking. 3 Blue cheese sauce Heat the cheese in a small saucepan with the…

SERVES 6-8 Preparation time 20 minutes Cooking time 50 minutes INGREDIENTS CHEESE SAUCE ◗ 45ml (3T) butter◗ 60ml (¼c) cake flour◗ 500ml (2c) milk◗ salt and pepper◗ 375ml (1½c) grated mature cheddar cheese ASSEMBLY ◗ 2-3 brinjals, halved lengthways◗ salt◗ oil◗ ⅓ quantity Bulk Bolognese Sauce Preheat the oven to 180°C. Grease an ovenproof dish with nonstick spray. If you plan to freeze the moussaka, make sure the dish is freezer-safe too. Line a baking sheet with foil and grease with nonstick spray. 1 Cheese sauce Melt the butter in a saucepan. Add the flour and stir until smooth and the mixture starts simmering. Slowly add the milk, stirring continually, until it starts to boil. Season with salt and pepper and stir in half the cheese. 2 Assembly Cut the…

SERVES 4 Preparation time 15 minutes Cooking time 10-15 minutes INGREDIENTS ◗ ⅓ quantity Basic Curried Mince◗ 5ml (1t) dried chilli flakes◗ 250ml (1c) fresh or frozen peas (optional) SAMBAL ◗ ¼ cucumber, cut into ribbons with a vegetable peeler◗ 2-4 spring onions, coarsely chopped◗ handful of chopped fresh coriander TO SERVE ◗ cooked white rice, vetkoek (recipe on page 59) or heated rotis 1 Add the chilli flakes and peas (if using) to the curried mince and heat through. 2 Sambal Mix the ingredients. 3 To serve Serve the curry on rice with the sambal on the side. Alternatively, cut open the vetkoek and fill with the mince mixture and sambal. You can also roll up the mince and sambal in heated rotis.…

MAKES ABOUT 7 LITRES STEWED CHICKEN Preparation time 15 minutes Cooking time 1¼ hours INGREDIENTS ◗ 3 whole fresh chickens◗ 1 litre (4c) chicken stock◗ 250ml (1c) white wine◗ 4 onions, chopped◗ 6-8 garlic cloves, crushed◗ 6 carrots, chopped◗ 6-8 peppercorns◗ 3 whole cloves◗ zest of 1-2 lemons◗ 3-4 fresh parsley sprigs◗ 3 bay leaves◗ 2 fresh rosemary sprigs◗ salt and pepper◗ 125ml (½c) sago, soaked in water 1 Remove most of the cavity fat and put the chickens and remaining ingredients except the sago in a large saucepan. Bring to the boil and cook for about 15 minutes. 2 Remove from the heat and remove the skin to make the meat less fatty. Return the chickens to the saucepan and cook for 1 hour or until the meat falls…

MAKES ABOUT 2,8KG COOKED PORK Preparation time 20 minutes Cooking time 2½ hours INGREDIENTS MEAT ◗ 3kg pork neck, deboned◗ salt and pepper SAUCE ◗ 2 onions, chopped◗ 10cm fresh ginger, sliced◗ 10 garlic cloves, peeled◗ 10ml (2t) Chinese five-spice mix◗ 10ml (2t) mustard powder◗ 10ml (2t) paprika◗ 1 can (400g) tomato purée◗ 125ml (½c) apple cider vinegar or rice vinegar◗ 160ml (⅔c) each soy sauce, brown sugar and honey◗ 250ml (1c) green rooibos or water, plus more as needed◗ cornflour mixed to a paste with water (optional) Preheat the oven to 140°C. 1 Meat Arrange the meat in a single layer in a roasting pan. Season with salt and pepper. 2 Sauce Mix all the ingredients except the cornflour paste and pour the sauce over the meat. Cover with…

SERVES 8-10 Preparation time 15 minutes Cooking time 2¼ hours INGREDIENTS ◗ 2kg lamb stewing meat or flank, cut into chunks◗ salt and freshly ground pepper◗ cake flour◗ oil◗ 6 rashers shoulder bacon, chopped◗ 6 cloves garlic, crushed◗ 12-15 pickling onions, peeled◗ 500ml (2c) red wine◗ 500ml (2c) beef stock◗ 45-60ml (3-4T) chopped fresh herbs such as parsley, oregano, rosemary and thyme◗ 2-3 bay leaves 1 Season the meat with salt and pepper, dust with flour and brown in batches in heated oil. Remove from the pan and set aside. 2 Fry the bacon, garlic and onions in the same pan until brown. Return the meat to the pan and add the red wine, stock and herbs. Bring to the boil, reduce the heat and simmer for 2 hours or…

MAKES 4 PIZZA BASES Preparation 20 minutes Cooking time (tomato sauce) 10 minutes Rising time 1 hour Baking time 5-7 minutes INGREDIENTS DOUGH ◗ 5 x 250ml (5c) stoneground white bread flour◗ 5ml (1t) sugar◗ 10ml (2t) salt◗ 1 sachet (10g) instant yeast◗ 500ml (2c) lukewarm water◗ mealie meal to sprinkle TOMATO SAUCE ◗ 700g plum (Rosa) tomatoes, skinned and chopped◗ 60ml (¼c) sun-dried tomatoes in vinaigrette, chopped◗ 6 garlic cloves, crushed◗ 5ml (1t) dried oregano◗ 30ml (2T) sugar◗ salt ASSEMBLY ◗ 400g mozzarella cheese, grated Preheat the oven to 230°C. Put an upside-down baking sheet in the oven. 1 Dough Put the flour, sugar, salt and yeast in the bowl of a food processor. With the machine running, add the water through the spout then mix for 7-10 minutes…

MAKES 50 BREADSTICKS Preparation time 10 minutes Baking time 10-12 minutes INGREDIENTS ◗ 60ml (¼c) melted butter◗ 1-2 garlic cloves, minced◗ 60ml (¼c) grated Parmesan cheese◗ 2,5ml (½t) dried oregano◗ 2,5ml (½t) dried parsley◗ 2 x 500g portions of Basic Bread Dough or 1kg store-bought bread dough TO FINISH ◗ grated Parmesan cheese Preheat the oven to 180°C. Spray a medium baking sheet with nonstick spray. 1 Mix the butter, garlic, cheese and herbs in a bowl until well combined and set aside. 2 Roll out the dough on a lightly floured surface to about 5mm thick and cut into 2cm-wide strips. 3 To finish Brush the dough strips with half the butter mixture. Pick up each strip and twist. Transfer to the baking sheet, pinching the ends onto the…

MAKES 20 VETKOEK Preparation time 15 minutes Rising time 15 minutes Frying time 3 min a batch INGREDIENTS ◗ 2 x 500g portions of Basic Bread Dough or 1kg store-bought bread dough◗ oil for deep-frying FILLING SUGGESTIONS ◗ Basic Vegetable Curry (page 28) with fresh coriander◗ Spicy Mince Curry (page 41) with fresh coriander◗ Bulk Bolognese Sauce (Page 36)◗ Basic Stewed Chicken (page 44)◗ Basic Stewed Lamb (page 48)◗ any leftover stew or curry◗ leftover braaied boerewors, chopped, with tomato and onion sauce◗ jam or golden syrup and grated cheese such as cheddar or Gouda 1 Divide the dough into 20 equal pieces, roll into balls and leave to rise on a lightly floured surface for 15 minutes. 2 Heat the oil and fry the balls until golden brown. Remove…

MAKES 1 LARGE OR 2 MEDIUM TARTS Preparation time 20 minutes Cooking time 20 minutes INGREDIENTS ◗ 1 quantity Sweet Shortcrust Pastry◗ 1 apple, sliced◗ ½ pineapple, peeled and cubed◗ 1 pear, sliced◗ 1 Sharon fruit, sliced◗ 60ml (¼c) preserved ginger with its syrup, chopped◗ 10ml (2t) rosemary leaves, chopped◗ 125ml (½c) chopped pecan nuts◗ about 45ml (3T) cinnamon sugar for sprinkling◗ fresh gooseberries, granadilla, berries and whipped cream to serve Preheat the oven to 180°C. Grease a rectangular loose-bottom baking tin or 2 oval tart tins well with nonstick spray. 1 Slice ⅔ of the pastry and line the bottom and side of the tart tin(s) with the slices. 2 Arrange the apple, pineapple, pear, Sharon fruit and preserved ginger on the pastry. Drizzle the ginger syrup over, sprinkle…

SERVES 8-10 Preparation time 30 minutes Cooking time 10 minutes INGREDIENTS ◗ ½ quantity Basic Asian Chicken Broth◗ 30ml (2T) soy sauce, or fish sauce to taste◗ juice of 1-2 limes TO SERVE ◗ ½ quantity shredded chicken from broth◗ 200g rice noodles, cooked◗ handful of fresh bean sprouts or ½ head Chinese cabbage, finely shredded◗ bunch of spring onions, thinly sliced◗ 2 carrots, julienned◗ big handful each of fresh coriander, mint and basil and a few chillies, chopped if you like◗ 1 lime, sliced 1 Heat the broth in a pot. Season with the soy or fish sauce and lime juice. Freeze or serve. TO SERVE 1 Put the chicken, noodles, bean sprouts or cabbage, spring onions, carrots, herbs and chillies in separate bowls and arrange on a serving…

MAKES 2, 5 LITRES SOUP Preparation time 5 minutes Cooking time 20 minutes INGREDIENTS ◗ 15ml (1T) each butter and olive oil◗ 3 chopped spring onions◗ 500g chopped mixed mushrooms◗ ½ quantity Basic Chicken Stock◗ 125ml (½c) sherry◗ salt and pepper TO SERVE ◗ extra chopped or julienned spring onions to garnish◗ lemon wedges 1 Heat the butter and olive oil and fry the chopped spring onions and mushrooms until soft. Add the stock and sherry. 2 Simmer for about 15 minutes or until fragrant. Season with salt and pepper. Serve or freeze. TO SERVE 1 Reheat the soup. 2 Sprinkle chopped or julienned spring onions on top and serve hot with lemon wedges. TO FREEZE Both soups can be frozen before the garnishes are added. Cool completely. Ladle into…

MAKES 2 LITRES SOUP Preparation time 10 minutes Cooking time 20 minutes INGREDIENTS ◗ ½ quantity Basic Pumpkin Soup◗ 1 garlic clove, crushed◗ 125ml (½c) white wine◗ 45-60ml (3-4T) chopped fresh basil TO SERVE ◗ fresh basil and olive oil◗ plain full-cream or double-cream yoghurt 1 Put all the ingredients in a large pot and bring to the boil. Simmer for 15 minutes or until fragrant. 2 Purée in a blender and serve or freeze. TO SERVE 1 Purée fresh basil with olive oil in a blender until smooth and runny. 2 Reheat the soup. Ladle into bowls and drizzle a little basil oil over. Add a swirl of yoghurt, garnish with fresh basil and serve hot. TO FREEZE Allow to cool completely then freeze individual portions in freezer bags…

SERVES 8 Preparation time 30 minutes Cooking time 2 hours INGREDIENTS ◗ 2kg deboned stewing beef, cubed◗ salt and pepper◗ cake flour for coating◗ oil for shallow-frying◗ ⅓ quantity Basic Vegetable and Lentil Soup◗ 1 onion, chopped◗ 400g chopped mixed mushrooms◗ 2 sachets (50g each) tomato paste◗ a little sugar◗ 45ml (3T) sago, soaked in water until soft PIE CRUST ◗ 1kg puff pastry, thawed◗ milk for brushing 1 Season the meat with salt and pepper. Roll in the cake flour to coat evenly and shake off any excess. Heat oil in a pot and fry the meat in batches until browned and sealed. 2 Add the lentil soup, turn the heat down and simmer for about 1½ hours or until the meat is tender. 3 Meanwhile, heat more oil…

MAPLE GINGER SAUCE #1 MAKES ABOUT 125ml (½c) ◗ 45ml (3T) soy sauce◗ 75ml (5T) maple syrup◗ 5ml (1t) sesame oil◗ 1 green chilli, finely chopped◗ 30ml (2T) finely grated fresh ginger◗ 2,5ml (½t) cornflour Put the ingredients in a jar and shake until well combined. MANGO SPICE SAUCE #2 MAKES ABOUT 125ml (½c) ◗ ½ mango, peeled and cut into chunks◗ zest and juice of 1 lemon◗ 5ml (1t) olive oil◗ 15ml (1T) water◗ 1 garlic clove, crushed◗ 10ml (2t) chilli flakes◗ 45ml (3T) brown sugar◗ 5ml (1t) Chinese five-spice mix Purée all the ingredients in a blender then spoon into a jar. HONEY CHILLI SAUCE #3 MAKES ABOUT 125ml (½c) ◗ 60ml (¼c) honey◗ 30ml (2T) soy sauce◗ 15ml (1T) chilli sauce◗ 15ml (1T) finely chopped fresh ginger◗…

SERVES 8 Defrosting 45 minutes (veg); overnight (sauce) Preparation time 5 minutes Cooking time 15-20 minutes INGREDIENTS ◗ 600-800g prawns, shelled and deveineds◗ salt and freshly ground pepper◗ 15ml (1T) olive oil◗ 15ml (1T) butter◗ Stir-fry Kit #3, thawed in a sieve or colander to drain excess water◗ Coconut Sweet Chilli Sauce #5, defrosted overnight in the fridge if frozen◗ cooked jasmine rice◗ 50g cashew nuts, roughly chopped◗ 1 lime, cut into wedges 1 Season the prawns with salt and pepper. 2 Heat the oil and butter in a wok or large pan and fry the prawns in batches until browned. Remove and set aside. 3 Add the stir-fry kit to the same pan and stir-fry for 3-5 minutes. Pour in the sauce, return the prawns to the pan and…

A THIRD OF THE CURRY SERVES 6 AS A MEAL Preparation time 20 minutes Cooking time 40 minutes INGREDIENTS ◗ oil for shallow-frying◗ 8 onions, chopped◗ 6 garlic cloves, crushed◗ 30ml (2T) grated fresh ginger◗ 8 cinnamon sticks◗ 5 cardamom pods◗ 20ml (4t) ground cumin◗ 15ml (1T) garam masala◗ 15ml (1T) mild roasted curry◗ 10ml (2t) turmeric◗ 10ml (2t) ground fennel◗ 15ml (1T) ground coriander◗ 8 ripe tomatoes, skinned and chopped◗ 4 cans (410g each) chickpeas◗ 1,2kg butternut and sweet potato cubes◗ salt◗ 400g green beans, cut into thirds◗ 230g button mushrooms (optional)◗ 200g spinach, chopped◗ 250ml (1c) water◗ 80g chopped fresh coriander TO SERVE ◗ basmati rice, poppadums and sambals 1 Heat the oil in a pot and fry the onions until soft. Add the garlic, ginger and whole…

FULL RECIPE MAKES 50 MEATBALLS Preparation time 20 minutes INGREDIENTS ◗ 1,5kg lean beef mince◗ 500g pork sausage meat removed from the casings, or minced pork◗ 2 onions, finely chopped◗ 2 garlic cloves, crushed◗ 60ml (¼c) chopped fresh parsley◗ 60ml (¼c) finely chopped fresh coriander◗ 1 egg◗ 2 slices white bread, crumbled and soaked in 80ml (¹⁄c) water or stock (optional)◗ 5ml (1t) paprika◗ 5ml (1t) ground coriander◗ 1,2ml (¼t) chilli powder (optional)◗ 60ml (¼c) Worcester sauce◗ salt and freshly ground pepper 1 Mix the ingredients well. Divide into four portions. 2 Freeze whatever you don’t need right away–each of our recipes calls for one portion. TO FREEZE Transfer the raw meatball mixture to freezer bags or containers and freeze. Defrost in the fridge before using to make meatballs.…

SERVES 8-10 Preparation time 20-30 minutes Cooking time 50 minutes INGREDIENTS MEATBALLS ◗ ½ quantity Basic Meatball Mixture TOMATO OLIVE SAUCE ◗ oil◗ 1 onion, chopped◗ 2-3 garlic cloves, crushed◗ 2 cans (400g each) chopped tomatoes◗ fresh oregano sprig◗ fresh thyme sprig◗ salt, pepper and sugar TO FINISH ◗ black olives◗ fresh basil◗ grated Parmesan or mozzarella cheese◗ bread and salad to serve Preheat the oven to 180°C. Grease an ovenproof dish. 1 Meatballs Shape the meatball mixture into small balls and arrange in the prepared dish. Bake for about 20 minutes (or freeze at this stage). 2 Sauce Heat the oil and fry the onion and garlic until soft. Add the rest of the ingredients and simmer for 15 minutes or until fragrant. Pour over the meatballs. 3 To…

SERVES 6-8 Preparation time 30 minutes Cooking time 20 minutes INGREDIENTS ◗ 6 sheets lasagne◗ ⅓ quantity Bulk Bolognese Sauce◗ 1 quantity Cheese Sauce, including the reserved cheese for sprinkling on top (see Moussaka recipe opposite) Preheat the oven to 180°C. Grease an ovenproof dish with nonstick spray. 1 Put the lasagne sheets, one by one as you need them, in boiling water. 2 Spoon a little of the bolognese sauce into the prepared ovenproof dish. Add 1 or 2 lasagne sheets–enough to cover the bolognese. Top with a layer of cheese sauce. Repeat the layers until all the ingredients have been used, ending with cheese sauce. Sprinkle the reserved cheese on top. Freeze at this stage if you like. 3 Bake for about 20 minutes or until golden brown…

MAKES ONE LARGE PIE (SERVES 4-6) Preparation time 30-45 minutes Cooking time 35 minutes INGREDIENTS FILLING ◗ large handful of fresh coriander, chopped◗ ⅓ quantity Basic Curried Mince◗ a little flour mixed to a paste with water PASTRY ◗ 250ml (1c) iced water◗ 5ml (1t) lemon juice◗ 750ml (3c) cake flour◗ oil for brushing TO BAKE AND SERVE ◗ oil for brushing◗ chutney to serve Preheat the oven to 200°C. Grease two large baking sheets with nonstick spray. 1 Filling Add the coriander to the mince and thicken slightly with the flour paste. 2 Pastry Mix the ingredients to form a stiff dough. Shape into 12 equal balls. 3 Roll each ball out into a 6-8cm disc. Brush 8 discs with oil on both sides and 4 on one side…

MAKES 12 PIES Preparation time 20 minutes Cooking time 15 minutes INGREDIENTS ◗ 1 roll (500g) phyllo pastry, thawed◗ melted butter or nonstick spray◗ ¼ quantity Basic Stewed Chicken 1 Brush four pastry sheets with butter or spray with nonstick spray and stack on top of one another. Cut out 12 large squares and use to line 12 hollows of deep muffin tins. 2 Divide the chicken mixture among the hollows and fold the pastry over the filling to cover. Freeze all or some of the pies until ready to bake. TO BAKE 1 If frozen, defrost the pies slightly at room temperature. Preheat the oven to 190°C. 2 Put the pies on a baking sheet, folded side down. Bake until the filling is hot and the pastry is golden…

SERVES 6 Preparation time 15 minutes Cooking time 15 minutes INGREDIENTS ◗ ½ quantity Basic Asian Pork, shredded◗ 4 sweet potatoes, scrubbed, halved and roasted (alongside the pork if you’re making the dishes at the same time)◗ ½ cabbage head, cut into wedges and steamed (on top of the meat if you like) DRESSING ◗ juice of 1 lime◗ 30ml (2T) each oil and rice vinegar◗ 10ml (2t) castor sugar SALAD ◗ 60g each julienned carrots and beetroot◗ 4 radishes, thinly sliced◗ 1 green apple, julienned◗ handful of fresh coriander, chopped 1 Heat the pork in the sauce if necessary–in the microwave or at 180°C in the oven. Transfer the meat to a serving dish. Arrange the sweet potatoes and cabbage wedges on top and pour some of the sauce…

SERVES 4 Preparation time 15 minutes Cooking time 40 minutes INGREDIENTS ◗ ½ quantity Basic Stewed Lamb◗ 1 can (400g) cherry tomatoes◗ 6-8 sun-dried tomatoes in vinaigrette, chopped◗ 1 can (65g) tomato paste TO SERVE ◗ 15ml (1T) plain yoghurt◗ 250g whole button mushrooms◗ oil for shallow-frying◗ boiled baby potatoes or hot baguette 1 Put the meat and the rest of the ingredients in a saucepan and simmer for 40 minutes or until fragrant. (If not freezing the stew, add baby potatoes.) 2 Serve or freeze. TO SERVE 1 Add the yoghurt to the hot stew. 2 Fry the mushrooms in a little oil until brown. Mix with the meat. 3 Serve with the potatoes or on the baguette. TO FREEZE Spoon the Basic Stewed Lamb or the Lamb and…

MAKES 2, 5KG BREAD DOUGH Preparation time 30 minutes Rising 1 hours INGREDIENTS ◗ 2,5kg bread flour◗ 15ml (1T) sugar◗ 15ml (1T) salt◗ 2 packets (10g each) yeast◗ 60ml (¼c) olive oil◗ 500ml (2c) lukewarm water + extra as needed 1 Put the flour, sugar, salt and yeast in a large mixing bowl and mix lightly. Make a well in the middle of the mixture. 2 Mix the oil and water and pour into the well. Mix with a fork until the dough starts to come together. 3 Knead for about 20 minutes or until the dough is smooth and elastic. Shape into a ball. 4 Grease a large clean mixing bowl lightly with oil. Put the dough ball in the bowl and cover. Allow to rise until double in…

MAKES 20 ROLLS Preparation time 10 minutes Rising time 20 minutes Baking time 15-20 minutes INGREDIENTS ◗ 60ml (¼c) melted butter◗ 1-2 garlic cloves, minced◗ 60ml (¼c) grated Parmesan cheese◗ 2,5ml (½t) dried oregano◗ 2,5ml (½t) dried parsley◗ 2 x 500g portions of Basic Bread Dough or 1kg store-bought bread dough◗ 60ml (¼c) sesame seeds 1 Mix the butter, garlic, cheese and herbs in a bowl until well combined. 2 Divide the dough into 20 pieces. Roll each piece into a sausage shape and tie in a knot. 3 Brush the knots with half the butter mixture, sprinkle sesame seeds over and transfer to the baking sheet. Leave to rise for 20 minutes. Bake for 15-20 minutes or until golden brown. 4 Remove from the oven and brush with the…

MAKES ABOUT 130 COOKIES Preparation time 20 minutes Baking time 12-15 minutes Freezing time 24 hou INGREDIENTS ◗ 600g (5c) cake flourxs◗ 20ml (4t) baking powder◗ 2,5ml (1t) salt◗ 400g butter, cubed, at room temperature◗ 250ml (1c) castor sugar◗ 1 can (387g) condensed milk 1 Sift together the cake flour, baking powder and salt. 2 Cream together the butter and sugar until pale and fluffy. Add the condensed milk and mix until smooth. 3 Fold in the dry ingredients and your choice of variation ingredients. 4 Shape the dough into rolls 5cm in diameter. Wrap in wax paper and freeze for at least 24 hours. TO BAKE 1 Preheat the oven to 150°C. Grease 3 large baking sheets with nonstick spray. 2 Cut as many 5mm slices from the dough…

MAKES 12-15 TARTLETS Preparation time 20 minutes Cooking time 20 minutes INGREDIENTS ◗ 1 quantity Sweet Shortcrust Pastry FILLING ◗ 1 can (410g) tart apples◗ 50g sultanas◗ 5ml (1t) ground cinnamon◗ 10ml (2t) castor sugar TO SERVE ◗ whipped cream Preheat the oven to 180°C. Grease 12-15 fluted tartlet tins well with nonstick spray. 1 Slice ⅔ of the pastry and chill the rest. 2 Line each tartlet tin with a pastry slice. Prick the base and chill. 3 Filling Mix the ingredients and spoon into the lined tartlet tins. 4 Grate the reserved pastry over the tartlets to cover them completely. 5 Bake for about 20 minutes or until the pastry is done. 6 To serve Remove from the tins and serve lukewarm with whipped cream. TO FREEZE Allow…