Broccoli Salad

Our family recipe you can adjust to your liking! This is the way we make it. 

INGREDIENTS

4 cups broccoli florets, (fresh), steamed

1 cup bacon, cut into pieces, fried

1/2 cup red onion, chopped

1/2 cup cheddar cheese, cut into little blocks (or more if you really like cheese!)

Dried cranberries*

Toasted almonds*

SAUCE

1/2 cup mayonnaise 

2 TBS apple cider vinegar

2 TBS sugar

Salt & Pepper

1 tsp garlic powder 

METHOD

Put the cooled broccoli and bacon in a mixing bowl; add the onion and cheese. 

Whisk together all the sauce ingredients in a a bowl, and pour over broccoli mixture and mix well. 

Refrigerate until ready. 

Cranberries and almond are optional, but really very nice to add on top! 

Steak Marinade - Chef Jean-Pierre

 The longer you leave it, the better it gets! At least 2 hours or even overnight. This recipe is from online Chef Jean-Pierre, and it really is amazing and makes your meat tender and flavorful! I also use this for beef strips for wraps and for marinating beef kebabs (sosaties).

1/2 cup oil of choice

1/4 cup Worcester sauce

1/4 cup vinegar 

1/4 cup regular soy sauce

2 big cloves of garlic, smashed

2 sprigs of fresh rosemary (1/4 tsp dried)

2 sprigs of fresh thyme (1/4 tsp dried)

*if you don't have fresh herbs, use 1/4 tsp of each herb (or more to your taste!)

Mix the ingredients together and pour over meat in a non-metallic bowl/container making sure the meat is covered, and refrigerate until needed. 

Variation:

Instead of using herbs, use the following:

1 tsp onion / garlic powder

1/4 tsp black pepper compound

Meat Spice Blend

 Homemade spice blends are so much fun to make! Here is an easy one you can use for meat:

2 TBS onion powder

2 TBS garlic powder (not garlic salt)*

2 TBS fine sea salt

2 tsp paprika (regular) (or smoked)

2 tsp thyme (dried)

2 tsp rosemary (dried)

2 tsp sage (dried)

1 tsp celery seed* optional

Mix all together in a little bowl and store in an airtight container. 

Use as a rub/spice for a braai or just for spicing up your meat for home cooking. 

This is just a basic recipe, feel free to swap spice ingredients for favourites of your own or even add more spices. 

This blend will make a little more than 100ml of spice mix.

Garlic powder = crushed garlic (powder)

Manus' Curry Mince for Vetkoek/Curry Bunnies

 Delicious! Comfort food at its best, especially on a cold day. This recipe aims for mild to medium heat but easily adjustable for those with more spicier tastes! The mince can also be used as a filling for rotis, or even served over boiled potatoes. Or anything you can think of!

Serves 4 

Prep time: 15 - 20 minutes

Cook time: 30 - 45 minutes, or more depending on your stove

INGREDIENTS

500g beef mince

1 TBS oil of choice

1 onion, finely chopped

2 cloves garlic, crushed

1 - 2 tsp fresh ginger, grated

1 - 2 TBS curry powder

1 tsp turmeric

1/2 tsp allspice (optional)

1/2 tsp cinnamon (optional, but adds depth)

1/2 tsp chilli flakes/cayenne pepper

400g tin chopped tomatoes

1 TBS tomato paste

2 TBS chutney

1 tsp sugar

salt & pepper

2 potatoes, cubed

1/2 - 1 cup water / beef stock

1/2 - 1 cup frozen peas (add towards end)

METHOD

1. Brown the mince in the oil, breaking up with a fork.
2. Add onion, garlic, ginger, curry, turmeric, cinnamon, allspice an chilli and and stir well and let simmer for a few minutes
3. Add the tinned tomatoes; tomato paste; chutney and sugar and stir well. Let simmer for a few minutes
4. Add potatoes and water/stock
5. Simmer, covered, for about 20 - 30 minutes or until the potato is soft, add the the peas and salt and pepper. Stir occasionally; add more water if necessary
6. Simmer for a few minutes, check for doneness and taste. Adjust seasonings as necessary. 
7. The mince should not be too saucy, more towards the drier side - otherwise the vetkoek will get soggy which is not desirable