Mash potatoes, for creamier potatoes, add potato cooking water, a little at a time, stirring, until you get the desired texture. Drain potatoes and return them to the pot.Īdd butter, milk, two teaspoons salt, and ½ teaspoon pepper. Scoop out a cup of potato cooking water and set aside. Reduce to a simmer and cook until potatoes are tender, 10-15 minutes. Put potatoes and two teaspoons of salt in a large pot. ½ teaspoons freshly ground black pepper (plus more for seasoning)ģ tablespoons extra virgin olive oil, dividedġ medium onion, peeled and finely choppedĢ large cloves garlic, peeled and minced (1 tablespoon)ġ bunch of curly kale, stemmed and chopped into ½-inch pieces (about 12 ounces)ġ pound fully-cooked, smoked sausage such as Dutch Rookworst cut crosswise into thin slicesĤ-5 teaspoons olive oil, optional garnishĤ green onions, trimmed and chopped, optional garnish We cooked an easy dish and since it's a Dutch dish, we measured everything to the T for this Stamppot dish.ĥ large potatoes, peeled and cut into one-inch pieces (4 pounds)Ĥ teaspoons salt (plus more for seasoning) Since the South African rugby team is filled with Dutch descendants and the Dutch cricket team is filled with South African descendants, the Netherlands seemed like a perfect fit to replace Ireland in this list. Cook until the chicken and the vegetables are cooked, then serve with the rice and sambals, and garnish with coriander. Stir the tomato paste into one cup of water, then add to the pan. Taste and add more sugar, if necessary, to give it more tang. Add the tomatoes and cook until the tomato is the consistency of a paste.Īdd chillies and garlic, and cook over medium heat until most of the liquid is reduced. Braise the chicken pieces, onions and salt in a little water over high heat until browned. Since it's a stew dish this is super easy to make. Tomatoes( we used six fresh tomatoes and a tin of chopped tomatoes)Ĥ-5 Red Chillies, finely sliced Garlic Fresh coriander 3-4 Potatoes Cauliflower Fresh Basil We cooked this dish with chicken thighs instead.Ĭhicken pieces (we used free-range chicken since it was on sale) Traditionally a dish made with red meat, but at the time of the cooking my friends and I didn't feel like eating red meat, so we decided to put our twist on it. Tomato Bredie is the dish we decided to cook for South Africa. With several European colonies and many local tribes, South Africa is a place where cultures combine the best. South Africa has a very rich food culture. You can pair it with any rice dish and soft bread. We made some coriander rice to go with the tikka masala. Remove the lid, stir through the mango chutney, double cream and natural yoghurt, then gently warm through. Cover with a lid and gently simmer for 15 minutes, stirring occasionally, until the chicken is cooked through. Cook for two mins, then tip in the chopped tomatoes, tomato purée and 200ml water. Add the chicken and stir well to coat in the paste. Cook for 15-20 mins until soft and golden.Īdd the tikka masala paste and peppers, then cook for five minutes more to cook out the rawness of the spices. Heat the vegetable oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Here are the ingredients.Ħ tbsp chicken tikka masala paste (use shop-bought or make your own)Ģ red peppers, deseeded and cut into chunks What better way to represent the colonisers with a dish they've been colonised with?Īt the time of cooking this recipe, we decided to use a store-bought sauce to make the dish. Even though Tikka Masala originated in Scotland it's still the national dish of the four home nations. Serve the crayfish hot, scattered with charred saltbush leaves, lemon wedges and finger lime pearls.Įngland is the nation of origin for both cricket and rugby, so it would be nice to add a dish that also originated in the UK. Add saltbush leaves or parsley to the chargrill for five minutes of cooking to char slightly. Cook for a further 8-10 minutes until the crayfish is just cooked through. Turn, then, using a spoon, spread flesh with the saltbush butter. Heat a chargrill pan over high heat and add the crayfish, flesh-side down.Ĭook for four minutes or until slightly charred. Transfer crayfish, flesh-side up, to a baking tray and drizzle with oil. Remove and discard the dark intestinal vein, stomach sac and gills.Ĭrack claws slightly in half crossways with a cleaver. Cut through the head, then backwards towards the tail. Place a sharp knife on the head beneath the mouthparts. Place it on its back on a flat, non-slip work surface with claws tied to expose the undersurface. Place crayfish (or similar shellfish) in the freezer for two hours.Īt the time of testing and writing this dish, we used local lobsters. Season with salt and pepper, then chill until needed. For starters, combine all the ingredients in a bowl with the butter.
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