The South African Illustrated Cookbook
Format: PDF / Kindle (mobi) / ePub
The South African Illustrated Cookbook is a compilation of recipes dear to South Africans from all walks of life and traditions. It includes Xhosa, Cape Malay, Zulu, English, Indian, Afrikaans, Portuguese and new South African dishes. Illustrator Lehla Eldridge has captured various landmarks - both formal and informal - around South Africa to accompany these local recipes that she has garnered from cooks around the country. Her watercolor illustrations are whimsical, humorous and charming, yet perceptive of the country's rich and varied influences. A wonderful gift for an ex-pat or for the culinary traveler!
splash of fresh cream fresh cream, as a topping (optional) if desired. 70 Baked Pears in R ed Wine SERVES 4 Preparation time: 10 minutes Cooking time: 50 minutes This New South African recipe was passed on to me by Karen Dudley. 4 fat pears, de-cored (preferably with a corer) Cut the tops off the pears and put them to one side. 100 g unsalted butter I love this: take a knob of butter and rub it between 1 cup (250 ml) brown sugar your palms. Coat each of the pears in the butter. 8 x 3
of ⁄2 lemon liquidizer and blend until smooth. Add salt and 1 ⁄2 cup (125 ml) plain yoghurt pepper to taste. 1 5 drops Tabasco sauce Serve chilled in bowls and garnish with chopped 6 sprigs mint chives and a sprinkle of cayenne pepper. 1 clove garlic, peeled salt and pepper, to taste fresh chives, chopped, to garnish a pinch cayenne pepper, to garnish LEFT: A farmstall near Stellenbosch, Western Cape. 13 Spic y Le ntil and Bacon Soup SERVES 6 Preparation time: 15 minutes Cooking
T (30 ml) buttermilk 1 t (5 ml) wholegrain mustard 1 T (15 ml) olive oil 1 T (15 ml) lemon juice ⁄2 t (2.5 ml) runny honey 1 salt and ground black pepper, to taste 18 Sou sboont jies (Sauced Beans) Serves 4–6 Preparation time: overnight Cooking time: 2–21⁄2 hours Sousboontjies, a traditional Afrikaans mealtime favourite, are usually stored in jars and eaten as a side dish, to go with a braai or with salads. 500 g dried white kidney beans, soaked in water overnight ⁄2 cup (125 ml) grape
grated or finely chopped 1 cup (250 ml) water a handful fresh coriander or 2 spring onions, finely chopped Drain and wash the pre-soaked moong dahl. Put it in a saucepan and add the ginger, garlic, green chilli, salt, turmeric, red chilli powder, cumin, coriander, green peppers, onion and tomato. Add water and cook the dahl over a low heat for 30–45 minutes. When cooked, garnish with the fresh coriander or spring onions. This goes well with sambals (page 57). Da rling Evita’s Dried Fruit Bo
another 20 minutes, then stir in the peas. Finally, add the fresh coriander and leave it to lie on top of the curry. This is lovely served with yellow rice (page 58) and sambals (page 57). 49 Flora ’s Chutne y Chicke n Serves 4–6 Preparation time: 15 minutes Cooking time: 1 hour This delicious Xhosa dish (with a Cape Malay influence) is incredibly quick and easy to make. As Flora says, it is a wonderful family dish yet still exotic and tasty and could also be served at a dinner party. So