Lion Sands - Biltong Pate

There are few dishes more South African than biltong. We eat it anywhere and with any meal or just in between. Lion Sands have mastered the art of biltong pate - a tasty way to serve biltong to those who trying it for the first time.

• Half Medium Onion, finely chopped
• 1 tsp Butter
• Salt
• Ground Black Pepper
• 400g Finely Shaved Biltong
• 1 splash of Brandy
• 1 cup cream cheese
• 1/4tsp Braai Spice
• 1 handful of Fresh Italian Parsley

Method

·         Pan Fry the Onions  in the Butter until golden brown

·         Season to taste, a little more black pepper always goes down well.

·         Add the Finely Shaved Biltong & Braai Spice and Fry until soft & flavorsome

·         A Splash of Brandy can be added for extra flavor.

·         Remove from the heat and pass through a blender

·         Before removing from the blender add the cream cheese & chopped Italian Parsley

·         Place into ramekin dishes and place in the fridge to set over night.

MORE - Carrot and Pecan Nut Cupcakes with White Chocolate and Cream Cheese Icing

 Andrea, in the More reservations office, is actually a chef by trade. She often brings her homemade treats to the office for us to sample. These are delightful cupcakes are very popular and you'll be lucky if there is one left by the end of the day!

INGREDIENTS:
375 ml cake flour
15 ml baking powder
2.5 ml salt

5ml cinnamon

250 ml finely grated carrots
60 ml chopped pecan nuts
250 ml milk
90 ml sunflower oil
250 ml sugar
3 eggs
5 ml vanilla essence
Icing
1 x 230 g tub Lancewood smooth cream cheese
140 g icing sugar
80 g white chocolate, melted

METHOD: Sift the flour, baking powder, cinnamon and salt together. Add carrots and nuts and mix to coat with flour. Heat milk and oil together. Cool slightly. Beat sugar, eggs and essence together until creamy and light. Add flour mixture and milk and oil mixture. Mix and spoon into cupcake cases placed in a muffin tin. Bake in a preheated oven at 180°C for 15 - 20 minutes. Cool.

ICING
Beat together cream cheese and icing sugar until creamy. Add the chocolate and mix well.

Andrea proudly presents her cupcake



PJ and Ashley couldn't resist the cupcakes!



MORE - Boerewors Rolls

Boerewors - a truly South African ingredient essential to any braai. Warren gave us a few tips for a successful boerewors braai.

The best boerewors is low in fat and well flavoured. Usually, this means a detour to your butcher for his own recipe. Often the supermarket boerewors lacks significant flavour (and that is when braai spice is required!) and a grain-fed meat supplier is well worth finding.

Boerewors should be braaid over gentle coals, turning frequently. You don't want one side to become crispy but rather aim for even cooking. Try not to overdo your boerewors as it may become dry and flavourless. The best prepared boerewors is done medium with the natural juices still present. Your boerewors can be enjoyed straight off the coals as no resting period is required. Warren recommends waiting a few minutes to prevent the juices burning your mouth!

Tomato Relish

No boerie roll is complete without delicious homemade tomato relish. Helen makes the best relish that compliments the yummiest boerewors roll.

1 onion, chopped

2 cloves garlic, crushed

2 cans chopped tomatoes

2 tbsp tomato paste

1 tbsp brown sugar

1tsp braai spice

tsp dried herbs (basil, oregano or mixed herbs)

1 chilli, chopped (optional)

Fry the onion in a little oil, until transparent. Add the garlic, tomatoes, tomato paste and sugar, and simmer for 20 minutes. Add the chilli, braai spice and herbs just before serving.

MORE - Traditional Milk Tart & Lion Sands Melktertjies

Milktarts are probably the most traditional South African dessert. Claudine prepared a milktart for the office team to enjoy.

For the pastry:

2 Tbs butter - please not margarine!

2 Tbs sugar

1 egg

¾ cup self raising flour

Pinch salt

For the filling:

2 cup milk

1 stick whole cinnamon

2 eggs, separated

½ cup sugar

¼ cup cake flour

¼ cup corn flour

Pinch salt

2 Tbs butter

1 tsp vanilla essence

Ground cinnamon

Preheat oven to 180 degrees celcius.
Blitz all the ingredients together in a food processor or with an electric beater until it all clumps together to form a dough.
Press into a lightly greased 24 cm tart dish. Chill in the fridge while preparing the filling.
Heat the milk with the cinnamon stick in a medium pot(do not boil).
Beat the yolks and sugar until creamy and light then add the flours and salt - the mixture will be quite thick.
Add some warm milk to the egg mixture and then return all of it to the pot. Remove the cinnamon stick from the milk.
Bring to the boil and whisk constantly until thickened.
Remove from the heat and whisk in the butter and vanilla.

Claudine tucks into a slice of Milktart

Melktertjies

Nicci, the Lion Sands River Lodge Manager, recommends these after-dinner shooters for the more adventurous!

375ml vodka

395g tin of condensed milk

375ml tin of evaporated milk

ground cinnamon- to serve

Whisk the condensed milk and evaporated milk together and poured directly into half a bottle of vodka.
Shake the bottle to blend the mixture together. You can reduce the amount of vodka if you prefer less of a kick.
Keep the bottle in the fridge or freezer until needed – the bottle will not crack.
Shake well before pouring into shooter or shot glasses.
Sprinkle each shooter with ground cinnamon and serve chilled.

Ask Nicci to serve you a melktertjie shooter when you're at River Lodge

Madikwe Safari Lodge - Chicken Curry

5 tablespoons vegetable oil

2 teaspoons mustard seeds

3 fresh green chilies, seeds removed and thinly sliced

1 handful curry leaves

 2 thumb sized pieces of fresh ginger, peeled and grated

 3 onions, peeled and finely chopped

1 teaspoon turmeric

1 teaspoon curry powder
 6 tomatoes, chopped

 1 x 400ml tin of coconut milk

salt and pepper

4 chicken breasts, sliced

1 tablespoon coriander seeds, crushed

Heat the oil in a heavy based pan. When the oil is hot, add the mustard seed and wait for them to pop. Add the chillies, curry leaves and ginger and fry for 1 minute. Add the onions and fry until translucent then add the curry powder and turmeric. Add the chopped tomatoes and allow to cook for a few minutes stirring continuously. In a separate pan, fry the chicken strips with the coriander seeds. Add the chicken mix and the coconut milk to the main pan and cook for 10 minutes on a low heat. If required, chicken stock can be added.

Serve with rice

Tinga - Pumpkin Fritters with Cinnamon Syrup

Pumpkin fritters are comfort food. When Tinga cook the fritters the aromas conjure up memories of cold winter days and warm Sunday lunches. Some people enjoy them as snack or served as part of the main course, others prefer them with a large scoop of ice cream as dessert

Ingredients:

500ml Pumpkin, Cooked

215ml Cake Flour

10ml Baking Powder

2ml Salt

1 Egg, Whisked

Sunflower oil for frying

Syrup

15ml Butter

300ml Sugar

200ml Milk

15ml Cornflour

175ml Cold Water

1 Cinnamon Stick

Method:

1. Mash the pumpkin and mix with the other ingredients (but not the oil).

2. Heat the oil in a pan and fry tablespoons of batter in warm oil until browned on both sides.

3. Drain on kitchen paper.

Make the syrup:

4. Bring the butter, sugar and milk to the boil.

5. Mix cornflour and water, stir into milk and bring to the boil.

6. Pour warm sauce over warm fritters.

MORE - Honey, Cinnamon & Soy Chicken Kebabs

Crystal-Lee shared her recipe for her family's favourite chicken kebabs. It has a Asian flavour but cooking the sosaties on the braai adds a unique South African flavour

Honey, Cinnamon and Soy Chicken Kebabs

Marinade:

1/2 cup soy sauce

1 clove garlic, chopped

2 tbsps honey

1 tsp cinnamon

1 tsp fresh ginger, chopped

Mix all the ingredients until well combined. Cover and refrigerate until required.

Marinade the chicken kebabs for 1 hour. Braai over hot coals, basting with the marinade, turning regularly. The sosaties are cooked after 15-20minutes when golden brown

Crystal-Lee enjoying her chicken sosatie

Tinga - Brandy Snaps with Cinnamon Chantilly

After a delicious meal, there is nothing more indulgent than a creamy dessert. Tinga balances cinnamon cream with crunchy brandy snaps, a dessert that looks impressive and is surprisingly easy to make!

 

Brandy Snap Ingredients:

100g Butter

100g Castor Sugar

60ml Golden Syrup

5ml Brandy

100g Cake Flour

5ml Ground Ginger

Cinnamon Chantilly Ingredients:

2 Cups Cream, cold

180ml Castor Sugar

5ml ground Cinnamon

2.5ml Vanilla Extract

Method:

Preheat the oven to 160^oC

Line two baking sheets with baking paper and set aside.

1. Place the butter, castor sugar, syrup and brandy in a small, heavy- based saucepan a

    And melt over low heat. Do not allow to boil.

2. Stir in the flour and ginger until smooth.

3. Remove from the heat

4. Drop teaspoonfuls of the mixture on to prepared sheets, allowing sufficient space in  

    between for spreading.

5. Bake for 8-9 minutes or until golden brown in colour.

6. Remove from the oven and set aside to cool slightly.

7. Using a spatula, lift each brandy snap from the sheet.

8. Wrap around the handle of a wooden spoon.

9. Once firm, remove from the spoon and place on a cooling rack to harden.

To assemble:

10. In a large bowl, with an electric mixer, beat the cream, sugar, cinnamon, and vanilla until stiff peaks form.  Do not overbeat.

11. Fill each brandy snap with the Cinnamon cream

Lion Sands - Gemsbok Potjie with Sweetcorn Fritters:

Boma dinners at Lion Sands cannot be described, they must be experienced. The chefs cook under the stars with the guests almost drooling over the fires. One of our favourites is the Gemsbok potjie - YUM!

Ingredients:

2 kg (± 4½ pounds) deboned Gemsbok, cut into small blocks
(kudu, springbok or impala also work really well)
1 kg (± 2.2 pounds) beef shin (shank, knuckle-bone), cut into slices
75 ml (5 tablespoons) cake-flour
15 ml (1 tablespoon) salt
Freshly ground black pepper (to your taste)
3 ml (a pinch) graded nutmeg

5ml braai spice

5ml curry spice
1 can (± 400 ml) mushroom soup
1 litre (4 cups) apple juice
250 ml (1 cup) dry white wine
4 potatoes, cut into small blocks
5 carrots, sliced
4 onions, sliced
1 butternut squash, sliced
4 peeled tomatoes, coarsely chopped

MethodBraai the meat in a heated "potjie" until brown.
Add cake-flour, soup and flavouring substances .
Heat the apple juice and wine in a small pan and pour it over the meat.
Put on the lid and simmer for 3-4 hours,
Put the vegetables in layers on top of the meat,
Put on the lid and simmer for another half an hour.

Serve hot, straight from the pot.

Sweet Corn Fritters: 360 g (750 ml/3 cups) self-raising flour
7 ml (½ tea spoon) salt
375 ml (1½ cups) milk

410g Tinned Sweet Corn

Method
Mix all the ingredients together. Heat oil in a pot. Drop balls of the sweetcorn batter into the oil. The fritters are ready when golden brown. Remove from the oil with a slatted spoon and drain on paper towel.

Cape Cadogan - Orange & Spices Rooibos (Nigiro Tea)

Hilda pours a cup of Orange & Spices Rooibos Tea

Orange & Spices Rooibos (Nigiro Tea)

Cape Cadogan & More Quarters’ breakfasts are served with various teas, including the famous Orange & Spices Rooibos. This rooibos is flavoured with cinnamon, cardamom, cloves, vanilla and orange. Brewing chai at home is made simple with this already flavourful tea.

If you can't wait for your next trip to Cape Capdogan and More Quarters, here is Claudine's (from MORE) recipe for Chai Tea:

Chait Tea

Makes enough for 4 cups (so invite a friend!)

Madikwe Safari Lodge - Vetkoek with Curry Mince Filling (Vegetarian Option too)

Before setting off on the afternoon game drive, Madikwe Safari Lodge packs out a spread of scrumptious treats including freshly prepared vetkoek. The key to this dish is the curry filling, either meat, chicken or vegetarian. The more curry spice you add the hotter the filling will be so take it easy if you're not keen on a hot vetkoek filling!

Vetkoek
Ingredients
6¾ cups Flour (all-purpose flour)
2 teaspoons Salt
2 tablespoons Sugar
1 packet Yeast
Lukewarm water
Cooking oil (for frying)

How to make the dough
Mix sugar and yeast with some lukewarm water and leave to foam.
Sift flour and salt.
Pour yeast in flour and knead.
Keep adding water and knead until you have a consistency like a bread dough.
Leave the dough in the bowl and cover the bowl with a cloth.
Leave the dough to rise for about 45 – 60 minutes until it is about double its original size.

How to make the vetkoek
Pour the cooking oil into a frying pan to have about 3 or 4 cm of oil in the pan. Heat the oil to about 200°C.
Divide the dough into balls about the size of a tennis ball.
Flatten the dough until it is about 3 centimetres thick and about the size of your palm.
Place two or three pieces of the flattened dough at a time into the oil. Fry each side until golden brown.

Beef Filling for Vetkoek
1 onion, chopped
1tsp chopped garlic
1tsp chopped ginger
1 leek, chopped
2 carrots, peeled and chopped
2 sticks celery, chopped
500g lean beef mince
2tbsp curry powder
2tbsp cumin
2tbsp tumeric
2tbsp coriander
1tsp ground cloves
1 cup chutney
1tbsp oil
salt and pepper

In a heavy bottomed pan, heat the oil. Fry all the vegetables until translucent. Add the spices and allow the aromas to develop. Keep stirring and be careful not to let the vegetables stick to the bottom of the pan. Add the beef and allow to brown. Season with salt and pepper and allow the mince to cook through. Just before serving, mix in the chutney to create a sweet and spicy flavour to your mince.

Now, cut open your vetkoek and stuff with mince - best serve warm!

Vegetarian Filling
4 potatoes, chopped, cooked
salt
2tbsp oil
2tbsp chickpeas (cooked)
2tbsp rough chopped cashews
1tsp fresh ginger, chopped
1tsp garlic, chopped
1 onion, chopped
2tbsp curry powder
2tbsp cumin
2tbsp tumeric
2tbsp coriander
1tsp ground cloves
1/2 cup cooked peas

In a heavy bottomed pan, heat the oil. Fry onion until translucent and add the garlic, ginger, chickpeas and cashews. Saute for about 3 minutes and then add the spices. Cook for 1 minute before adding the potatoes and peas. Season with salt and pepper.

Lion Sands - Ostrich Bobotie

Ostrich is leaner than beef and healthier too. Lion Sand's ostrich bobotie is a delicious way to modernise an old classic and to make it a healtheir option.

1.5kg Ostrich Mince

100g Raisins

Half teaspoon Crushed Garlic

100g Chopped Onions

100g Chopped Tomatoes

1 Handful of Chopped Coriander

1tsp turmeric

1 tsp Cumin

1 tsp Mixed Spice

1 tsp Curry Spice

2 Bay Leaves

1 tsp Black Pepper

300g Fruit Chutney

6 eggs yolks

150ml Milk

Method

1.       Brown the Garlic, Onions  in a Saucepan

2.       Add the Ostrich Mince and sauté until golden brown

3.       Add the Raisins and Tomatoes and cook until soft

4.       Add the turmeric, cumin, Mixed Spice, Curry Spice, bay leaves and black pepper.

5.       Remove from the heat and add the chopped coriander & Chutney

6.       Whisk together the egg yolks and Milk to form a custard

7.       Smooth the top of the mince surface and our the custard over the top.

8.       Bake in the over on 180C until the custard is golden brown in colour  (20 minutes).

Cape Cadogan - Cinnamon French Toast

There is nothing like a cooked breakfast to start your day and nothing says "holiday" quite like a plate of French Toast. Join Cape Cadogan for a twist on this classic dish.

Monica serves lovely French Toast

Cinnamon French Toast

Ingredients:

·         1 egg

·         2 egg whites

• 1/4 cup milk
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• dash nutmeg
• 8 slices French bread, sliced on diagonal

Preparation:

1.       In a shallow bowl, whisk egg and egg white until foamy. Whisk in milk, vanilla, cinnamon, and nutmeg.

2.       Heat butter in heavy skillet over medium-low heat. Dip 4 slices of bread in the egg mixture, turning to coat thoroughly. Let excess drip back into bowl.

3.       Place coated bread slices in hot skillet. Cook, turning, until both sides are nicely browned, about 2 minutes each side.

4.       Transfer to a warm plate and keep warm in oven. Repeat with remaining bread and egg mixture. Serve with cinnamon sugar & maple syrup.

More Quarters - Banana Apple Strudel Muffins

These delicious delights are popular with guests staying at More Quarters! Plenty of spices including cinnamon, all spice and ground coriander fill the home with comforting aromas.

Christinah with a batch of freshly baked muffins

Banana Apple Strudel Muffins

 2 cups flour

 1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

 1/4 teaspoon ground coriander

 1/4 teaspoon allspice

1/4 teaspoon cinnamon

1 1/2 cups mashed bananas

2 1/2 cups apples, chopped

3 tablespoons canola oil

1 cup water

1/3 cup brown sugar, packed

Topping (optional)

1 tablespoon flour

1/4 teaspoon cinnamon

1/4 teaspoon allspice

1 tablespoon vegan margarine

 

Preparation:

1.       Preheat oven at 180°C.

2.       Mix flour, baking powder and soda, salt and spices.

3.       In a separate bowl mix sugar, banana and oil.

4.       Add apples to flour mixture and ensure they are well coated.

5.       Stir in the sugar mix and then the water, mix well.

6.       Spoon into well greased muffin pan.

7.       *If adding the topping: mix sugar, flour and spices then cut in the margarine until crumbly – spoon a small amount on top of each muffin.

8.       Bake for 25 minutes.