What to cook during load shedding

8/9/2019 What to cook during load shedding

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WHAT TO COOK DURING

LOAD SHEDDING


2/20

CONTENTS

SWISS BIRCHER MUESLI

BEETROOT CARPACCIO

PINEAPPLE CARPACCIO

THE KFC-STYLE COLESLAW

GRILLED SARDINES

SOUVLAKIA

PERI-PERI CHICKEN

SPICY CHICKEN POTJIE

DOUBLE-COOKED HAM WITH STICKY

PINEAPPLE GLAZE

LAMB CHOPS WITH BEAN, STRAWBERRY

AND FETA SALAD

SPATCHCOCK CAJUN TURKEY WITH

GOAT’S CHEESE STUFFING AND LEMON-

LEAF MEATBALLS

OSTRICH NECK POTJIE

TRICOLOUR SALMON KEBABS

BEEFY NECTARINE SALAD

TEQUILA CEVICHE

ANTIPASTI-STUFFED PICNIC LOAF

ORIENTAL PORK SALAD

NO-BAKE CHOCOLATE PUD

LAYERED FRUIT PARFAIT

Copyright © Times Media (Pty) Ltd

All recipes and images originally appeared in Sunday Times Food Weekly, South Africa.

All rights reserved

ISBN 978-1-928216-71-1 (ePDF)

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3/20

You will need• 15ml (1 tbsp) rolled oats

• 15ml (1 tbsp) lemon juice

• 15ml (1 tbsp) cream

• 1 apple, preferably Granny

Smith, nely grated with the skin

on

• 15ml (1 tbsp) raw hazelnuts or

almond

What to doSoak the oats in a little water overnight, then

mix with the rest of the ingredients and serve

in a tall glass, layered with fruit and yoghurt.

Serves 4

SWISS BIRCHER MUESLI

1


4/20

You will need• 3-6 beetroot , boiled and peeled

• 2-4 rounds feta cheese

• Olive oil and balsamic vinegar,

for drizzling

• Smoked salt and black pepper

• 15ml (1 tbsp) sesame seeds

Serves 4

You will need

• Juice of 1-2 large lemons• 15ml (1 tbsp) sugar

• 60ml (4 tbsp) fresh mint, nely

chopped

• 1 large pineapple

• Pinch of chilli powder

What to doSlice the beetroot very thinly, using a sharp

knife, mandolin or bread slicer. Lay out on

a serving platter. Crumble over the feta and

drizzle with the oil and vinegar. Season and

nish o with the sesame seeds.

What to do

Mix the lemon juice, sugar and mint in a bowland leave to stand for 15 minutes. Peel the

pineapple and slice very thinly, using a sharp

knife, mandolin or bread slicer. Lay out on a

serving platter, pour over the sauce, sprinkle

with chilli powder and serve well chilled.

Serves 4

BEETROOT CARPACCIO

1

PINEAPPLE CARPACCIO


5/20

You will need• 125ml (½ cup) quality

mayonnaise

• 50g (¼ cup) sugar

• 60ml (¼ cup) milk

• 60ml (¼ cup) buttermilk

• 30ml (2tbsp) fresh lemon juice

• 30ml (2tbsp) white vinegar

• 2.5ml (½ tsp) salt

• Pinch of black pepper

• 1 medium cabbage, shredded

and very nely chopped

• 1 carrot, very nely grated

• 1 small onion, peeled and

minced

What to doCombine the mayonnaise, sugar, milk,

buttermilk, lemon juice, vinegar, salt and

pepper and mix till smooth. Add the cabbage,

carrot and onion and mix thoroughly to

combine. Allow to stand to enable avours to

blend for at least 2 hours before serving.

Serves 8

THE KFC-STYLE COLESLAW

1


6/20

You will need• 1 red pepper

• 1 green pepper

• Olive oil

• 2 cloves garlic, nely chopped

• 30ml (2 tbsp) fresh parsley,

chopped

• 12 fresh sardines (traditionally

these would not be gutted, but

the choice is yours)

• Sea salt

What to doDrizzle the red and green peppers with olive

oil and roast in the oven or on the braai until

the skin begins to blacken. Peel the peppers

and remove the seeds, then slice the esh and

mix with the garlic and parsley. Set aside.

Sprinkle the sardines with coarse salt and

place on the braai or under a hot grill for 2

minutes. Turn and cook the other side until

crisp, about 1 minute should be sucient.

Serve the sardines topped with the roasted

pepper mixture, with boiled potatoes, green

salad and a Portuguese roll.

Serves 2

GRILLED SARDINES

1


7/20

You will need• 1kg lamb steaks, cut into 4cm

cube

Marinade:

• 10ml (2 tsp) ground coriander

• 10ml (2 tsp) dried oregano

• 150ml olive oil

• Juice of 2 lemons

• 1 onion, nely grated

• 2 bay leaves

• 2 cloves garlic, crushed

• Salt and black pepper, to taste

• 12 wooden kebab sticks, soaked

in water for 30 minutes just

before using

• Yoghurt, mint and garlic sauce:

• 500ml (2 cups) plain yoghurt

• Small bunch fresh mint, nely

chopped


• 60ml (¼ cup) olive oil

• Salt and black pepper, to taste

What to doPlace the lamb in a large dish. Mix together

all the marinade ingredients and pour over

the lamb to coat well. Cover and leave to

marinate overnight. Remove the lamb from

the marinade and thread onto skewers. Brush

with marinade and either braai over hot coals,

grill in the oven, or cook in a hot griddle pan,

basting with marinade. For the yoghurt sauce,

combine all the ingredients and mix well.

Serve the souvlakia with the sauce and toasted

pita bread.

Serves 6

SOUVLAKIA

1


8/20

You will need• 1 chicken, about 1kg,

spatchcocked

Marinade:

• Juice of 1 large lemon

• 45ml (3 tbsp) olive oil

• 5ml (1 tsp) sweet paprika


• Salt, to taste

• Peri-peri spice, to taste

• 25ml (1 tot) whisky (optional)

• 1 bay leaf

What to doUsing a sharp knife, cut slits in the breast,

drumsticks and thighs of the chicken. Mix

together all the marinade ingredients and rub

into the chicken. Cover and refrigerate for

at least 5 hours. Remove from the marinade

and braai over hot coals until cooked, basting

frequently with the marinade.

Serves 6

PERI-PERI CHICKEN

1


9/20

You will need• 12-18 chicken thighs, on the

bone

• 60ml (4 tbsp) curry paste, or

more according to taste

• 60ml (4 tbsp) oil

• 1 large onion, chopped

• 2 carrots, peeled and sliced

• 1 green or red pepper, cored and

chopped

• 3cm fresh root ginger, peeled and

nely grated

• 3 garlic cloves, crushed

• 1 stalk lemongrass, bruised

• 1 x 400g can chopped tomatoes

• 1 cinnamon stick

• 1 red chilli, seeded and sliced

• 500ml (2 cups) chicken stock

• 1 x 400g tin coconut milk

What to doRemove the skin from the thighs and with a

sharp knife cut three slits into the esh. Rub

with curry paste, cover and refrigerate for

at least an hour. Heat a potjie pot over the

re, add the oil and swirl to coat the base

of the pot. Fry the onions till soft, then add

the carrots, green pepper, ginger, garlic and

lemongrass and sauté for a few minutes before

adding the tomatoes, cinnamon and chilli.

Add half the chicken stock and simmer for

10 minutes, then add the coconut milk and

chicken thighs. Stir to combine, cover with a

tight-tting lid and cook over moderate coals

for about 1½ hours. Check occasionally and

add extra stock if necessary. Remove the

lemongrass and cinnamon stick before serving

with rice, pap or salad.

Serves 6

SPICY CHICKEN POTJIE

1


10/20

You will need• 1 readycooked, unglazed smoked

ham, about 4kg, on the bone

• Sticky Pineapple Glaze:

• 1 small can crushed pineapple,

drained (reserve the syrup)

• 3cm fresh root ginger, peeled and

nely grated

• 5ml (1 tsp) mustard powder

• 100g ( cup) sticky brown sugar

• 1 medium can pineapple slices,

drained

• Cloves

• Glacé cherries

What to doPlace the ham on a baking tray on a preheated

gas braai, or on a grid over a drip tray on an

indirect re on the kettle braai. Roast with the

lid on for 20-30 minutes till fat is really crispy.

When cool enough to handle, remove the rind

with a sharp knife and cut a diamond pattern

in the fat. For the glaze, combine the crushed

pineapple, ginger, mustard powder and sugar.

Stir to mix, adding a little reserved pineapple

syrup if needed, but don’t make the mixture

too wet because it will slide o the ham.

Return the glazed ham to the baking tray and

spread the glaze all over. Top with pineapple

rings, pinning them to the ham with cloves,

and roast for 20-30 minutes till crispy and the

glaze is caramelised. Remove from the heat

and place a glacé cherry in the middle of each

pineapple ring. Slice the ham and serve warm

or cold.

Serves 10-12

DOUBLE-COOKED HAM WITHSTICKY PINEAPPLE GLAZE

1


11/20

You will need• 12 lamb loin chops, about 2cm

thick

• Marinade:

• 125ml ( cup) white wine


• 2-3 garlic cloves, crushed

• Handful fresh rosemary, nely

chopped

• Handful fresh mint, chopped,

plus extra to serve

• Salt and freshly ground black

pepper

• Salsa Verde Dressing:

• 125ml ( cup) olive oil


• Finely grated rind and juice of 1

small lemon

• Handful fresh mint, chopped

• Handful fresh parsley, chopped

• 30ml (2 tbsp) capers

• Pinch of sugar

• Salt and freshly ground blackpepper, to taste

• Salad:

• 500g French beans, trimmed and

blanched

• 1 punnet strawberries, hulled and

quartered

• 200g (1 pillow pack) fresh rocket

• 200g feta, cubed

What to doPlace the chops in a non-metallic dish with

all the marinade ingredients. Toss to coat,

rubbing well into the chops. Cover and set

aside for at least an hour. For the salsa verde,

blend all ingredients in a food processor until

smooth and set aside. Remove the chops from

the marinade and cook in a hot griddle pan

or over prepared coals until really crispy. Toss

the salad ingredients with the salsa verde and

serve with the chops, topped with extra fresh

mint. Or combine the salad and the chops

together on a serving platter.

Serves 6

LAMB CHOPS WITH BEAN,STRAWBERRY AND FETA SALAD

1


12/20

You will need

• 1 turkey, about 4kg, defrosted

(about 2 days in the fridge)

• 2 x 100g garlic and spring onion

goat’s cheese logs, frozen for 30

minutes and thinly sliced

• Olive oil

• Cajun spice mix

• Lemon-Leaf Meatballs:• 180g (1 cups) stale white

breadcrumbs, not dried

• 250ml (1 cup) milk

• 500g pork or lamb mince

• Salt and pepper


• 1-2 red chillies, seeded and nely

sliced

• Handful fresh coriander, nely

chopped

• Finely grated rind and juice of 1lemon

• 20 lemon leaves

What to do

To spatchcock the turkey, place it breast-side-

down on a large board and use poultry scissors

to cut down each side of the backbone. Turn

it over and press down rmly to atten.

Gently loosen the skin on the breast and

neck, without breaking the skin, and over

the drumsticks. Ease slices of cold goat’s

cheese under the skin. Rub the bird all overwith olive oil and cajun spice. If cooking in

a gas braai, place turkey skin-side-up on a

baking tray, place in the braai, close the lid

and cook without turning, basting with the

pan juices every 15 minutes. If cooking in a

kettle braai, prepare an indirect re, place a

drip tray in the centre and place the turkey on

the grid. Cook with the lid on, basting every

15 minutes. Either method will take about 2

hours. Pierce a thigh joint with a fork — if the

juices run clear the bird is ready. Cover with

foil and rest for 10 minutes before carving.

Combine all the ingredients for the meatballs

except the lemon leaves. Mix well, adding

more breadcrumbs if mixture is too sloppy.

Wet your hands and roll mixture into 20 balls.

Wrap each meatball in a lemon leaf, securing

with a toothpick. About 20 minutes before the

turkey is ready, place the meatballs around

the turkey and roast till the lemon leaves are a

little charred. Carve the turkey and serve with

the meatballs and a tzatziki dip.

Serves 10-12

SPATCHCOCK CAJUN TURKEYWITH GOAT’S CHEESE STUFFINGAND LEMON-LEAF MEATBALLS

1


13/20

You will need

• 30ml (2 tbsp) vegetable oil

• 1.5kg ostrich neck slices

• 45ml (3 tbsp) brandy, warmed

• 2 large onions, sliced


• 3 large carrots, peeled and sliced

into chunks

• Large handful fresh parsley,

chopped

• 250g button mushrooms, sliced

in half

• 250ml (1 cup) white wine

• 250ml (1 cup) chicken stock

• Zest and juice of 1 large lemon

• 4 potatoes, peeled and sliced

• 15ml (1 tbsp) cake our, made

into a paste with 30ml (2 tbsp)

water

• Salt and pepper, to taste

What to do

Heat the oil in a number 3 potjie and brown the

meat in batches. Once all the meat is browned,

return to the pot, pour over the warmed brandy

and ignite. Allow the ames to burn down,

remove the meat and set aside. Without washing

the pot, fry the onion, garlic, carrots, parsley

and mushrooms in it, adding extra oil if needed.

Return the meat to the pot. Add the wine, stock,

lemon zest and juice. Cover, reduce heat and

simmer for 2-3 hours until meat is tender. Layer

the potatoes over the meat, cover and simmer

for another hour. Gently stir the our paste into

the pot to thicken the stew. Season and cook for

a further 15-30 minutes, uncovered. Serve withrice, polenta, barley or mash.

Serves 6

OSTRICH NECK POTJIE

1

THE POTJIE RULES

1. If you are starting with a new pot, wash it well, scour the inside with sandpaper and then

rub the inside generously with an animal fat, such as pork fat. Fill the pot with mealie

meal mixed with water (it should be runny) and cook over a slow re or over the gas for 2hours. Discard mealie meal, clean pot and coat the inside with fat or oil before storing.

2. Nothing about a potjie is quick. Allow 4 hours of cooking time for a meaty pot. It’s best

to get started with two res — one for the potjie and another on the side to give you coals

to replenish the re.

3. Allow 300g of meat (on the bone) per person and 200g if meat is boneless.

4. Always preheat the potjie over the coals with the oil before browning the meat.

5. Vegetables are added in layers according to the length of time needed to cook them.

Carrots will be at the bottom, or at the start.

6. The secret to a potjie is NOT to stir the pot after the vegetables have been added as this

turns the whole thing into a mush.


14/20

You will need

• 12 slices smoked salmon or

smoked salmon trout (or use

smoked ham)

• 1 wedge of watermelon, cut into

four blocks

• 1 large nectarine, cut into

quarters

• 1 mango or ½ pineapple, peeled

and cut into 4 slices

• 1 lemon

• Black pepper or chilli akes

Dressing:

• 125ml (½ cup) thick plain

yoghurt, or mixture of sour

cream and yoghurt

• 1 frond of dill, nely chopped

• Finely grated rind and juice of 1

small lemon

• Black pepper

• 4 slices of rye-bread toast,

buttered

What to do

Fold the salmon slices in half and half again.

Thread 3 bundles of salmon, alternating with

a piece of watermelon, nectarine and mango,

onto each skewer. Squeeze over lemon juice and

sprinkle with pepper or chilli akes. Mix all the

dressing ingredients together and serve kebab on

toast with a dollop of dressing.

Serves 4

TRICOLOUR SALMON KEBABS

1


15/20

You will need

• 4 white nectarines, halved and

stoned

• Juice of ½ a lemon

• 8 thin slices smoked or cooked

beef

• 200g (1 pack) salad leaves (basil,

rocket, watercress, baby spinach)

• Freshly ground black pepper, to

taste

Dressing:


• 20ml (4 tsp) balsamic vinegar

• 1 nectarine, stoned and puréed

• 5ml (1 tsp) mustard powder

• 1 garlic clove, crushed


What to do

Cut the nectarine halves into wedges and toss

with the lemon juice. Roll the beef slices up

or fold into triangles. Spread the mixed leaves

on a serving plate and top with the nectarines,

rolled beef and a good grinding of black

pepper. Combine the dressing ingredients and

mix well. Pour over the salad and serve.

Serves 4

BEEFY NECTARINE SALAD

1


16/20

You will need

• 200g best-quality fresh prawns,

peeled and deveined

• 200g rm white sh llet

• 200g cleaned calamari tubes

• Juice of 2 limes

• Juice of 1 lemon


• 1 garlic clove, very nely

chopped

• 1 small red chilli, seeded and

sliced


• 2 rm but ripe tomatoes, seeded

and diced

• 1 small red onion, diced

• 1 small avocado, peeled and

diced

• Generous splash of tequila

What to do

Cut the seafood into equal-sized cubes. In a

non-metallic bowl, mix the lime and lemon

juice, oil, garlic and chilli. Season, stir in seafood

and refrigerate for 1 hour. Toss with tomato,

onion, avocado and tequila and refrigerate for

another hour before serving with corn chips.

Top with fresh herbs if desired.

Serves 4

TEQUILA CEVICHE

1


17/20

You will need

• 1 large round crusty loaf of

bread

• 125g readymade basil pesto

• 200g (1 packet) rocket or mixed

salad leaves

• 6 slices salami (optional)

• 400g jar or can artichoke hearts,

drained

• 125ml (½ cup) black olives,

pitted

• 2 large, rm tomatoes, sliced and

drained on paper towel

• 4 bualo mozzarella balls or

bocconcini, drained and torn

into pieces

• Handful fresh basil leaves


• Salt and black pepper

• Parmesan shavings

What to do

Neatly cut the top o the loaf and set aside.

Scoop out most of the bread with your ngers

(keep to use for meatballs or another dish).

Spread the pesto all over the inside of the

loaf, then stu with layers of salad , salami,

artichokes, olives, tomato, mozzarella and basil.

Drizzle over the oil, season and top with the

shaved parmesan. Replace the lid of the loaf,

cover tightly with plastic wrap and refrigerate

between two wooden boards. Serve in wedges

with a glass of ice cold white wine.

Serves 4

ANTIPASTI-STUFFED PICNIC LOAF

1


18/20

You will need

Dressing:

• 60ml (¼ cup) fresh lime juice

• 15ml (1 tbsp) sesame oil

• 60ml (¼ cup) sh sauce

• 2-4 cloves garlic, chopped

• 2 stems lemon grass, nely

chopped

• 25ml (5 tsp) grated palm sugar

(or brown sugar)

• Pinch of salt

• 125ml ((½ cup) sweet chilli sauce

Salad :

• a Chinese cabbage, nelyshredded

• 8 spring onions, nely sliced

• 250ml (1 cup) bean sprouts

• Handful fresh mint leaves

• Handful fresh coriander leaves

• 125ml ( cup) unsalted peanuts

• 1 small pineapple, peeled and

cubed

• 1 smoked pork or chicken llet,

sliced

What to do

Combine all the dressing ingredients except the

sweet chilli sauce in a food processor and blend

until smooth. Add the chilli sauce and mix well.

Toss the salad ingredients together in a large

serving bowl or individual bowls. Pour over the

dressing, toss to mix and serve.

Serves 4-6

ORIENTAL PORK SALAD

1


19/20


20/20

You will need

• Seeds of ½ a vanilla pod

• 250ml (1 cup) Greek-style

yogurt

• 60ml (4 tbsp) berry compote

or jam

• 3-4 gs (or other seasonal fruit),

sliced

• 30ml (2 tbsp) crumbled halva

• 60ml (¼ cup) pistachio nuts

• 15ml (1 tbsp) honey

What to do

Mix the vanilla seeds into the yoghurt. Spoon

a quarter of the yoghurt into each jar. Top

with a spoon of berry compote and a few g

slices, then a spoon of halva and pistachios and

a drizzle of honey. Repeat the layers with the

remaining ingredients. Serve immediately.

Serves 2

LAYERED FRUIT PARFAIT

1

What to cook during load shedding

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