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Potatoes with White Onion Soup

      1 Packet white onion soup
       8 Potatoes
     50 ml Butter
   750 ml Cream (add water to make the sauce thinner if you wish)
              Salt, pepper, Aromat to taste

Wash the potatoes and cut into slice, BUT do not cut through.
The potato must remain whole at the bottom (like a concertina).
Arrange in an oven dish.
Mix all the ingredients and pour over the potatoes.
Bake for 1 hour at 160ºC.
You can also add cauliflower or Brussels sprouts to the sauce
and bake with the potatoes.
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Apricot Springbuck Saddle

     1 Springbuck saddle (about 3 kg)
     2 Cloves garlic, thinly sliced
   10ml Chopped mixed herbs
   10ml Salt
   50ml Fruit chutney
125g Dried apricots
250g Streaky bacon
Freshly ground black pepper

Spread the chutney over the meat.
Make an incision along the spine and stuff with the garlic and apricots.
Sprinkle with herbs and salt and pepper.
Place streaky bacon on the saddle and bake for 40 minutes at 180ºC.
Serve with quince jelly.

Ginger Sweet Potato

500ml Breakfast punch LiquiFruit (or Mango and Orange).
100ml Dark brown sugar
    60ml Butter or margarine
      4 Bananas, peeled and sliced
      1 Packet (200g) ginger biscuits, crushed
      1kg Sweet potatoes

Boil the sweet potatoes in salt water till soft.
Drain and peel off the skin.
Cut into slices.
Put a few knobs of butter on the bottom of an oven dish and sprinkle some
sugar on it.
Pack layers of sweet potato, banana, sugar, butter and ginger crumbs on top
of each other, ending with a thick layer of ginger crumbs.
Pour the breakfast punch over, put the lid on and bake for 55 minutes at
180ºC.
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Pork Trotters

    1 Pork Trotter
250g Haricot beans (dried white beans)
   15ml Olive oil
     5ml Red wine vinegar
     1 Carrot
     1 Leek
     1 Celery stick
     1 Small onion
    Soak the beans in cold water the previous day.

   Cook in salted boiling water for 1 hour.
   Chop the carrot, celery stick, leek and onion very fine.
   When the beans are soft, add the chopped vegetables into the
   casserole and cook for 5 minutes.
   Throw through a colander to strain the liquid and pour into a salad bowl.
   Mix the vinegar with the salt, pepper and parsley, add 10 - 15ml olive oil
   and add to the beans and vegetables while it is still warm.
   Let it marinate for at least 2 - 3 hours and stir occasionally
   (Do Not Put In Refrigerator).
   Cook the pork trotter in a cooking bag in boiling water for 20 - 30 minutes
   (until soft).
Take out of the pot and let it cool for a while.
Cut open the bag and pour the juices onto the beans
and mix well.
Cut the trotter into slices and serve on the beans and vegetables mixture.

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Tel : +27 72 4884 290

Steak & Veggies Stir - Fry

   350g Steak, trimmed
100g Mushrooms, quartered
100g Bean sprouts
     4 Spring onions, finely sliced
     2 Cloves garlic, finely chopped
     2 Tablespoons soy sauce
     1 Red sweet pepper, seeded and thinly sliced
     1 Stalk celery, thinly sliced
     1 Carrot, peeled and thinly sliced
     1 Tablespoon sesame oil (or sunflower oil)
     1cm Piece root ginger, peeled and finely chopped
     ¼ Teaspoon salt
     Pinch Black pepper

Using a very sharp knife, cut steak into strips.
Heat oil in a wok or heavy-based frying pan until very hot.
Add the ginger, garlic and spring onions and stir-fry for 2 minutes.
Add the red sweet pepper and steak.
Stir-fry for 3 minutes, or until the steak is no longer pink.
Add the celery, carrot, mushrooms and soy sauce.
Stir-fry for a further 3 minutes.
Stir in the bean sprouts and stir-fry for 1 minute.
Season with salt and black pepper.
Serve immediately.
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