By Lehla Eldridge
The South African Illustrated Cookbook is a compilation of recipes expensive to South Africans from all walks of lifestyles and traditions. It comprises Xhosa, Cape Malay, Zulu, English, Indian, Afrikaans, Portuguese and new South African dishes. Illustrator Lehla Eldridge has captured quite a few landmarks - either formal and casual - round South Africa to accompany those neighborhood recipes that she has garnered from chefs round the kingdom. Her watercolor illustrations are whimsical, funny and captivating, but perceptive of the country's wealthy and sundry affects.
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Extra resources for The South African Illustrated Cookbook
Sprinkle the bird very generously with salt and black pepper, including the inside cavity. Place the bird in the saucepan, breast side down, and brown slightly. Add the apple juice and red wine. Bring to the boil and reduce to a very low heat for 10 minutes. Add the apples. Transfer all to an ovenproof dish and bake at 180 °C for 1 hour. Remove from the oven, add the salt, pepper and potatoes and oven bake for a further 25 minutes. Finally, stir in the Kalahari liqueur or Calvados. Serve with basmati rice.
Slice the fillet into discs and line them along the top of the mash. Pour the balsamic vinegar over the meat. Bake in the oven at 220 °C for + 10 minutes. Check the sauce; at the very end you can add cream, salt and pepper. Take the meat out of the oven and arrange the carrots and beans at either end of the dish. Pour the sauce over the meat and serve. Sosaties Makes 14–16 Preparation time: 25 minutes, then overnight in refrigerator Cooking time: 20–30 minutes To make this well-loved Cape Malay/Afrikaans dish you may have to search for all the spices.
G. neck or shank) Add the pumpkin or butternut in the last 45 minutes 2 cups (500 ml) water of cooking time. 3 T (45 ml) honey Serve in bowls and garnish with parsley. 600-700 g pumpkin or butternut, cut into large chunks 1 cup (250 ml) chopped fresh parsley LEFT: A typical hairdressers’ salon on the street. 45 Po u l t r y Coconut Chi cke n SERVES 6 Preparation time: 40 minutes Cooking time: 45 minutes This is a Cape Malay-influenced recipe from the kitchen of Karen Dudley. 1 t (5 ml) mixed herbs 6–8 (700–800 g) deboned chicken breasts, with skin a pinch each salt and pepper 3 T (45 ml) olive or sunflower oil 2–3 T (30–45 ml) apricot jam 1 T (15 ml) honey 3–4 onions, peeled and chopped 4 large ripe tomatoes, skinned 3 bay leaves (or 1 x 410 g tin tomatoes) 5–6 cloves garlic, finely chopped 4 x 3 cm pieces stick cinnamon 4 t (20 ml) chopped root ginger 2 x 410 g tins coconut milk (or 1 x 410 g tin 2 red chillies 4 t (20 ml) ground coriander coconut milk and 1 x 410 g tin coconut cream) 4 t (20 ml) ground cumin a handful dried apricots, chopped 2 t (10 ml) mild curry powder a handful dried apple, chopped 2 t (10 ml) turmeric a handful fresh coriander, to garnish Heat the oven to 160 °C.
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