South African Recipes, although don't forget your biltong!

Lemon curd

Makes 1 1/2 cups

Ingredients

2 eggs, plus 2 egg yolks
3/4 cup (165g) caster sugar
1/3 cup (80g) chilled unsalted butter
Zest and juice of 2 lemons

Method
Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilized jar. Lemon curd keeps, covered, in the fridge for 2 weeks.

Iced Rooibos tea

Makes 8 cups

Ingredients

4 x rooibos teabags
1L of lychee juice
mint leaves (to taste)

Method
Pour 1L of boiling water over teabags and leave tea to cool. When cool, mix with 1L of lychee juice. Add mint leaves (to taste) and refrigerate till ice cold. Enjoy!

Coriander Pesto

Ingredients

5 – 7 (or more!) green chillies, de-seeded
1 teaspoon crushed coriander seeds
1 teaspoon of ground coriander powder
2 or 3 cloves of garlic or ½ to ¾ teaspoon ground garlic
Zest of a lemon, then peel to remove pith and de-seed
1 teaspoon coarse salt
1 teaspoon crushed black peppercorns
Extra Virgin Olive Oil

Method
Using a food processor, blend chillies, coriander seeds and powder, garlic, zest and lemon, salt and pepper with about , 2 – 3 tablespoons of olive oil until finely chopped. Add dhania and continue pulsing, adding sufficient olive oil to get a textured, but not runny consistency. Don’t over blend the dhania.

Bottle under an olive oil seal and store in the fridge.

Bobotie burgers

Based on a yummy South African dish using spice mince, this recipe is guaranteed to tickle your taste buds.
Serves 4, calories per serving 440

Ingredients

1 large onion, peeled and finely chopped
1 tbsp garam masala
1 tsp ground cinnamon
450g minced lamb
1 large carrot, peeled and grated
50g chopped almonds
Grated vest of one lemon
Freshly ground black pepper
1 egg, beaten
Salad leaves to serve

For the chutney

50g sultanas
2 cox apples, diced
1 tbsp hot spicy mango chutney
Seeds of 6 cardamom pods, crushed
2 tbsp chopped mint

Method
Preheat oven to 180 degrees Celsius / gas mark 4
Heat 2 tsp olive oil in a pan gently fry the onion till soft and golden
Add the garam masala and cinnamon and cook for another minute
Decant into large bowl and allow to cool
Add minced lamb, grated carrot, breadcrumbs, almonds and lemon zest to cooled spiced onion and mix well
Season with pepper and add beaten egg to bind
Divide mixture into 8 portions. Roll into balls and flatten into small burgers
Heat the remaining olive oil in a frying pan and sear burgers quickly on each side
Place seared burgers on a baking tray or on a barbeque and cook for 10 to 15 minutes or till cooked through

Separately mix the ingredients for the chutney and season to taste

Serve burgers with the chutney, leafy salad and rolls

Peppermint Crisp Fridge Tart (serves 8 - 10)

Ingredients

2 packets of Tennis biscuits
1 tin caramel
500ml cream
Peppermint crisp chocolate bars 400g (grated)

Method
Beat the cream till stiff. Mix in the caramel and half the grated peppermint crisp. Layer the Tennis biscuits and the cream / caramel mix. Sprinkle remaining grated peppermint crisp on top. Place in fridge to set for 1 hour.

Crispy oat and coconut crunchies (serves 20-24)

Ingredients

180g margarine
2 cups oats
1 cup coconut
1 cup flour
1 cup sugar
1 tbsp syrup
1 tsp bicarbonate

Method
Melt butter and syrup together. Add bicarbonate and stir until it froths. Mix dry ingredients in. Flatten the mixture out on a greased baking tray. Cook at 180ºC for 20-30 minutes.