Ostrich Steaks in the Best Meat Rub Ever

My beautiful friends gave me Justin Bonello's "Cooked in Africa" book for my birthday, and it holds the recipe to one of the best meat rubs I have ever tasted.  He was only preparing two steaks, so the recipe below is to feed 6.

I made ostrich steaks in the rub, and served it with garlic bruschetta, green salad and sautéed asparagus and brinjal.

Ostrich Steak, sautéed Asparagus & Brinjal, Salad and Bruschetta

Meat Rub:
3 teaspoons of:
- Coarse sea salt
- Brown sugar
- Dried Garlic Flakes
- Mustard Seeds
- Coriander Seeds
- White, black and green peppercorns
- Paprika
- Bell Peppers
- 3 Juniper Berries

Toss all the ingredients into a pestal and mortar and grind into a fine granular rub.

Coat the ostrich steaks in Olive Oil before covering in the rub on both sides.  Braai for 15 - 20 minutes.

For the garlic bruschetta coat sliced french bread in olive oil, grill on both sides until golden and crispy and then rub with raw garlic.

For the sautéed asparagus and brinjal, fry brinjal (I used baby brinjals cut into slices) in olive oil, garlic, salt and black pepper until soft and then add the asparagus just before serving (so it is still crunchy).  Garnish with grated Parmesan.

Ostrich Steak, sautéed Asparagus & Brinjal, Salad and Bruschetta

Grilled Rump served with Exotic Mushroom Risotto, garnished with horseradish butter and rocket

I copied this idea from one of my favourite restaurants, Little Havana, in Umhlanga (Granada Square).  It was simple enough to put together, and awesome to enjoy a "gourmet" meal at home.

Rump with Exotic Mushroom Risotto, garnished with horseradish butter and rocket

RUMP STEAK:

- 300g Rump Steak per person

Marinated in:
- Olive oil
- Worcestershire sauce
- Soy sauce
- Red wine
- Black pepper
- Coriander seeds

Grill/braai for 12 - 15 minutes, and allow to rest for 5 min before serving

EXOTIC MUSHROOM RISOTTO:

- 1 cup uncooked Arborio rice (Risotto rice) 
- 150g Exotic Mushrooms (Woolworths sells an awesome pack with shiitake, king oyster, shimeji mushrooms) - cut large mushrooms into thin slices, separate shimeji bunches
- 1 tbsp salted butter
- 1 tsp fresh chopped parsley
- 1 tbsp fresh lemon juice
- 4 – 6 cups chicken broth
- 1 cup dry white wine 

- 1/2 cup grated Parmesan cheese
- Sea salt & pepper to taste

Woolworths Exotic Mushroom Mix

1. Have a large pot with weak chicken stock on medium to high heat, ready to add to the risotto when necessary

2. Melt butter in another large pot.

4. Add rice and toss to coat for 3 - 5 min until toasted but not browned

5. Add lemon juice; cook, until all lemon juice has been absorbed, stirring continuously so rice does not stick to sides of pot, about 1 minute.
6. Add 3 cups of hot broth to the risotto, and stir until absorbed. 
7. Add the mushrooms.
8. Add 1/2 cups of the remaining broth thereafter, making sure each addition of broth is absorbed before adding more. Add the cup of wine during this process, which takes about 20 – 30 minutes. When rice turns creamy and just done (should be slightly chewy and not mushy), remove pot from heat.

9. Add the Parmesan cheese and stir well.
10. Season with salt and pepper, and an extra squeeze of lemon juice.

HORSERADISH BUTTER:

- 1 stick softened salted butter
- 1/3 cup chopper chives
- 1 - 2 tbsp horseradish sauce
- 1/2 tsp lemon zest

Mash together all ingredients, and shape into a roll in wax paper.  Cool properly before cutting into slices to garnish the rump.

ROASTED VEGETABLE SIDE:

- Preheat oven to 200 degrees C
- Chop up a mixture of veg (butternut, baby marrows, red peppers, red onion, tomato - whatever your fancy)
- Drizzle with Olive Oil
- Sprinkle with Moroccan spice mix
- Roast for approx 1 hour, until butternut is soft

Serving:

Place the rump on the risotto, garnish with horseradish butter and rocket and serve with a side of roasted vegetables.

Rump served with Exotic Mushroom Risotto, garnished with horseradish butter and rocket served with a side of roasted vegetables

Kingclip with Mushroom & Leek Risotto

I love Risotto, but have never tried to make it myself.  It was relatively easy, but requires quite a bit of manual labour!  Worth it in the end, and it worked really well with the Kingclip. 

Kingclip with Mushroom & Leek Risotto 

Ingredients:

Kingclip:

- 4 Kingclip Fillets

- 2 lemons

- 2 cloves of garlic

- Fresh Thyme and Sage, finely chopped

- Salt and Pepper

- 4 small slices of butter

Risotto:
- 6 leeks, trimmed and cut into 1cm slices
- 1 pack/6 - 8 Portobello mushrooms, cut into thin slices
- 1 tbsp salted butter
- 1 onion, minced
- 1 tsp fresh chopped parsley
- 1 cup uncooked Arborio rice (Risotto rice)
- 1 tbsp fresh lemon juice
- 4 – 6 cups chicken broth
- 1 cup dry white wine (I chose chardonnay)

- 1/2 cup grated Parmesan cheese
- Sea salt & pepper to taste

Method:

The Risotto takes quite a bit longer to cook than the Kingclip, but you need to prep everything before you start cooking the Risotto as it has to be stirred constantly.  Pop the Kingclip into the oven when the Risotto is nearly ready.

Kingclip:

1. Preheat oven to 180C

2. Place Kingclip fillets onto a baking tray

3. Place butter, garlic and fresh herbs over fish fillets, and season with salt and pepper

4. Squeeze lemon juice over the fillets, and finish off with lemon slices on each fillet

5. Bake for 15 min, and Grill for an extra 5min (or until golden brown)

Risotto:
1. Have a large pot with chicken stock medium to high heat, ready to add to the risotto when necessary

2. Melt butter in another large pot.

3. Add shallots; cook, stirring frequently, until translucent.

4. Add leek, mushrooms, parsley and rice and toss to coat; cook for 2 minutes.

5. Add lemon juice; cook, until all lemon juice has been absorbed, stirring continuously so rice does not stick to sides of pot, about 1 minute.
6. Add 1 cup of hot broth to the risotto pot at a time; stir until absorbed. Repeat with remaining broth, making sure each addition of broth is absorbed before adding more. This process takes about 20 – 30 minutes. When rice turns creamy and just done (should be slightly chewy and not mushy), remove pot from heat.

7. Add the parmesan cheese and stir well.

8. Season with salt and pepper, and an extra squeeze of lemon juice.

Traditional Afrikaans Koeksisters

Koeksisters are a traditional Afrikaans treat – a crisp, sticky, sugary, deep fried braided donut soaked in syrup!  They are so more-ish, but if you don’t finish them in one go you can refrigerate them.

Traditional Afrikaans Koeksisters

Ingredients:

Koeksisters:

4 cups cake flour

2.5ml salt

30ml baking powder

50ml butter

1 egg

250ml - 375ml milk or water

Oil to deep fry

Syrup:

4 cups sugar

375ml water

2.5ml cream of tartar

2.5ml fine cinnamon

2 sticks of cinnamon

Optional: glycerin

The Koeksisters dough and Syrup need time to rest and cool, and will need to be prepared at least 2 hours before the remaining steps.

Syrup Method:

1. Mix sugar and water, add cream of tartar and cinnamon. Let it boil for 5 mins. You can add 5-10ml of glycerin just before you take it off the stove to give it a nice shine.

2. Let the syrup cool of thoroughly before using it. It HAS to be cold when the Koeksisters are added. An ice bath will also help to keep the syrup container cold while the hot Koeksisters are being added.

Koeksisters Method:

1. Sift dry ingredients together, mix butter in with the points of your

fingers or add it to a table top mixer.

2. Beat the eggs and add to the mixture.

3. Add water/milk until it becomes a soft dough, knead until it is smooth and then let it stand for at least 2 hours.

4. Roll the dough out and cut strips, make them a nice size as the thicker they are the more syrup they absorb!

5. Braid the strips.  Easiest way is to cut a thick strip and then cut 2 lines starting at one end but not going through the other end. Braid the 3 strips all connected together at the top.

6. Heat the oil in a deep pan or pot. Let the oil get nice and hot (like 375C)

7. Add the Koeksisters to the hot oil. Moenie jou vingers brand nie!  Let them go brown on one side and then turn them over.

8. Take them out, and let them drain for a few seconds on a kitchen towel.

9. Add them into the bath of ice cold syrup and allow them to soak up all of the greatness.

10.Take them out and let them dry off on a cookie rack

Kudu & Pinotage Gourmet Burgers

I love a good burger, and my boyfriend makes the BEST burgers.  Here is his recipe:

Kudu and Pinotage Gourmet Burger

Patties:

500g Kudu Mince
1 garlic clove, grated
60ml water
1 egg
15ml Dijon mustard
10ml Worcester sauce
5ml salt
3ml black pepper

Pinotage Sauce:

100ml pinotage
30ml balsamic vinegar
45ml brown sugar
2ml fine cinnamon
2ml salt
2ml ground black pepper

Garnish:

Fresh rocket leaves
100g blue cheese, thinly sliced 
2 large onions, chopped

METHOD:

1. Mix mince and garlic, use your fingers and let the mince get loose

2. Mix a 20ml water, egg, mustard, worcester sauce, salt and pepper. 

3. Add this mixture to the mince, and add the remaining water as required.
4. Mix untill it is all incorporated, separate into individual portions wrapped in cling wrap and then let them cool in the fridge for 30mins. Use this time to prep your onions and mix the pinotage sauce.
5. Caramalise the onions, using butter or oil. 

6. For the pinotage sauce, simply mix all the ingredients together and set aside.
7. In another pan, heat oil and then put patties in.
8. Add the pinotage sauce,and allow to boil in order to reduce and turn into a thick sauce.
9. Turn burgers and coat with sauce until cooked as desired.

10. Place on a bun and garnish with caramalised onions, fresh rocket and blue cheese.

Coriander, Ginger and Chilli Butter Chicken

This is Gordon Ramsay's take on his favourite Indian meal.  I got it from his book "The Ultimate Cookery Course" which literally has everything you would ever need to know about cooking.  There is a TV show based on the book on BBC at the moment which is just as awesome.

He recommends you start marinating the chicken the night before to allow all the flavours to develop.

Ingredients:
- 500g boneless, skinless chicken pieces cut into 4cm pieces (he recommends thighs but I used breast)
- Olive oil for frying
- 1 small onion, peeled and diced
- 2 garlic cloves, peeled and finely chopped
- 3cm piece of root ginger, peeled and finely chopped
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp ground tumeric
- Pinch of chilli powder, or to taste
- 2 tbsp tomato puree
- 25g butter
- Small bunch of fresh coriander, leaves roughly chopped, to garnish

For the marinade:
- 2 garlic cloves, peeled and finely chopped
- 4cm piece of fresh root ginger, peeled and grated
- 1 red chilli, deseeded and finely chopped
- Juice of 1/4 lemon
- 2 tsp coriander seeds
- 1 tsp cumin seeds 
- 1/2 tsp ground tumeric
- 150g natural yoghurt
- Sea salt and freshly ground black pepper

1.  Put the garlic, ginger, chilli and lemon juice from the marinade ingredients in a bowl.  Toss the chicken into the mixture, cover and set aside.

2.  Continue preparing the marinade.  Toast the coriander and cumin seeds in a dry pan for about 1 minute until aromatic and the coriander seeds are popping.  Grind to a powder, then mix with turmeric, yoghurt, salt and pepper.

3.  Pour the yoghurt mixture over the chicken.  Mix well, cover and leave to marinate for at least 2 hours.

4.  When ready to cook the chicken, heat a large heavy based pan over a medium heat and add a little olive oil.  When the pan is hot saute the onion with a pinch of salt for 5 minutes.  Add the garlic and cook until lightly golden before adding the ginger and cooking for a further minute.

5.  Add the ground coriander, garam masala turmeric and chilli powder and stir into onions over a medium heat until aromatic.  Add the tomato puree and stir for 30 seconds.  Add the butter and allow to melt before stirring it through.

6.  Remove the chicken from the marinade and wipe off any excess.  Add the chicken pieces to the pan and cook for 10 minutes, turning now and then until cooked through.  Lower the heat, add the remaining marinade to the pan and cook gently for 5 minutes until piping hot (be careful not to let the sauce boil as this will cause it to split).  Taste and adjust the seasoning as necessary.  Serve garnished with chopped coriander leaves.

I added 2 chopped tomatoes when I added the chicken, which worked out quite well, and served on basmati rice.

Oreo Cupcakes

I found this recipe for cookies and cream cupcakes on www.annies-eats.com and it is delicious!

Ingredients:
- 24 Oreo halves with cream filling attached
- 2.25 cups of all purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 8 tbsp unsalted butter (at room temperature)
- 1.66 cups of sugar
- 3 large egg whites (at room temperature)
- 2 tsp vanilla extract
- 1 cup of milk
- 20 Oreo cookies coarsely chopped
- 240ml cream cheese (at room temperature)
- 6 tbsp unsalted butter (at room temperature)
- 1 tbsp vanilla extract
- 4 cups of icing sugar
- 2 tbsp heavy cream
- Oreo cookie crumbs
- 24 Oreo cookie halves

Directions:

1.  Preheat oven to 180 degrees Celsius.  Line the wells of the cupcake pan with 24 paper liners, and place and Oreo half in the bottom of each liner, cream side up.

2.  Combine the flour (sift it in), baking powder and salt; stir together with a fork and set aside.

3.  In the bowl of an electric mixer combine the butter and sugar and beat together on medium-high speed until light and fluffy.  (Should take approx. 2 minutes)

4.  Blend in the egg whites one at a time, beating well after each addition.  Then blend in vanilla extract.

5.  With the mixer on low speed beat in half of the dry ingredients just until incorporated.  Add milk and beat until just combined, then mix in remaining dry ingredients.

6.  Gently fold in the chopped Oreos until evenly incorporated.  Be careful not to over mix.

7.  Evenly divide between the prepared cupcake liners.  Bake for 18 - 20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the centre comes out clean. Allow to cool in the pan for 5 - 10 minutes then transfer to a wire rack to cool completely.

8.  To make the frosting combine the cream cheese and butter in the bowl of an electric mixer and beat on medium high speed until smooth (about 1 minute).  Blend in vanilla extract.  Beat in icing sugar (I sifted it in) until incorporated and smooth (1 - 2 minutes).  Add the heavy cream to the bowl and beat on medium-low speed until incorporated, then increase the speed to medium-high and whip until light and fluffy.

9.  Frost the cooled cupcakes, and decorate with Oreo crumbs and Oreo halves.

10.  Enjoy!  Because of the Cream Cheese frosting, depending on the temperature you may have to refrigerate them if you are not going to eat them straight away, but they should be alright for a day.

Bacon and Blue Cheese Swirls

Another quick and tasty party snack:

Bacon and Blue Cheese Swirls

Ingredients:

1 roll of store bought Puff Pastry
1 pack of streaky bacon
150g blue cheese

Method:

Roll out the pastry and cover with bacon and blue cheese.  Roll up quite snugly, and slice into thin sections.  Lay flat on a baking tray, and bake at 180 degrees for approximately 25 minutes (until the pastry is golden brown).  DONE!

You can serve warm or cold.

Marinated Fillet Steak Braai

A braai is perfect for relaxing on the weekend, not to much prep and easy to manage while keeping an eye on the rugby.  

Marinated Fillet Steak

For the Marinated Fillet Steak:

I try to marinate my meat for at least two hours before I put it on the braai.  Ingredients I poured over and rubbed into my 2kg fillet steak:
- 20ml Olive Oil
- 30ml Port
- 20ml Worcestershire Sauce
- 10ml Lemon Juice
- Salt and Pepper
- Whole Coriander Seeds

I kept this in a marinating tupperware, turning a few times in the fridge to make sure it was evenly spread by braai time.

I cut into individual steak sizes just before putting onto the braai.  This must go on last, as it only cooks for about 10 minutes (for medium-rare).

For the sides:

- Place baby potatoes into the oven at 180 degrees Celsius for 2 hours.  I add 3 whole garlic cloves, salt and pepper, and two sticks of Rosemary to add flavour.  Turn occassionally.

- Wrap mealies in tinfoil and get onto the braai 1 hour before serving, turning every 15 minutes.

- Wrap mushrooms in tinfoil, together with 2 tbsp butter, salt, pepper, and finely chopped rosemary.  Place on the braai for 45 minutes, turning every 15 minutes.

- Prepare a side salad.

Asparagus and Parmesan Party Snack

This quick and easy snack is perfect for entertaining:

Asparagus and Parmesan Party Snack

Ingredients:

1 pack store bought puff pastry
500g fresh asparagus
3 cloves of garlic
10ml olive oil
180g Parmesan cheese
Salt
Pepper

Method:

1.  Preheat oven to 180 degrees Celsius.  
2.  Roll out the pastry until about 5mm thick and place into a rectangular baking dish
3.  Brush olive oil lightly over the pastry
4.  Spread the asparagus evenly over the pastry
5.  Sprinkle with finely chopped garlic, salt and pepper
6.  Place in oven for approximately 20 minutes (or until pastry is cooked through)
7.  Sprinkle with Parmesan and return to the oven for 10 minutes (or until pastry is crisp and golden brown)
8.  Cut into bite size portions and enjoy!

Asparagus and Parmesan Party Snack

Kingclip with Peperonata

Fresh fish is my new favourite weekday dinner - it is so quick to prepare and cook, but full of flavour.  This recipe serves 4.

Kingclip with Peperonata and baby potatoes

Ingredients

For the Fish:
3 to 4 Kingclip tails depending on their size (and the appetite of those you are serving)
A handful of fresh Thyme
25g salted butter
1 lemon
2 cloves of garlic finely chopped
Salt
Pepper

For the Peperonata:
2 medium onions sliced finely
1 large red bell pepper sliced finely
1 large yellow bell pepper sliced finely
500g cherry tomatoes
4 cloves of garlic chopped
1 cup fresh basil (to cut, gather leaves into a ball, and slice through without cutting over the same section twice, so as not to loose the fresh flavour from these fragile leaves)
1 lemon

Method:

1.  Start with the Peperonata.  Fry onions, peppers and garlic until onion is lightly browned.  Add cherry tomatoes and season with salt and pepper.  Leave to simmer while you start the Kingclip.

2.  Slice the skin side gently, and rub salt and pepper into the slices before adding to the fry pan with melted butter and chopped garlic (skin side down).  Press the fish lightly to prevent from curling. Squeeze lemon juice over the fish, and sprinkle with Thyme.  Cover the fry pan and leave to cook for 5 minutes.  Should cook through 2/3 of the fish before turning to cook the remainder.

3.  While the fish finishes cooking, add the basil leaves to the Peperonato, and plate the mixture.

4.  Finish off by plating the fish.

I cheated and made the quick microwave potatoes so that the whole meal was ready in only 12 minutes.

Kingclip and Peperonata with baby potatoes

Classic Lasagne Al Forno

When it felt like winter was starting to set in, Lasagne was just what I felt like.  I prefer to make it with venison meat, as it is a lot leaner than even extra lean beef mince and doesn't make the lasagne sloppy.  Unfortunately hunting season hasn't quite started so I didn't have any venison for this lasagne and used lean beef mince instead.  This recipe served 5 very hungry people.

Classic Lasagne Al Forno

Ingredients:


2 tbsp olive oil
2 large onions, peeled
4 cloves garlic, peeled
1kg minced lean beef
2 tbsp tomato pureé
Handful of fresh Thyme
2 tbsp Worcestershire sauce
50ml red wine
2 x 400g tin chopped tomatoes
50ml milk
Salt and freshly ground black pepper

For the sauce:

75g butter
75g flour
900ml milk
Pinch of ground nutmeg
180g cheddar cheese, grated
60g parmesan cheese, grated

6 - 8 sheets of 'non-cook' lasagne sheets

Method:

1.  Preheat the oven to 220°C/fan 200°C. Heat the olive oil in a hot pan. Grate the onion and crush the garlic before frying together. Season with the thyme, Worcestershire sauce and a little salt and pepper. Allow the onion to soften before making a well in the centre of the pan. Place the mince in the middle of the pan and stir to break it up. Add the tomato puree and allow to cook out for 30 seconds. Continue until all the meat has browned nicely. Add the wine and cook off the alcohol before adding the tomatoes. Leave to simmer for a further 2-3 minutes. Finally add the milk, turn off the heat and set aside.

2.  To make the cheese sauce:  Melt the butter in a saucepan. Add the flour (sift it in gradually) and stir with a wooden spoon to form a paste. Over a gentle heat add a third of the milk, whisking to prevent any lumps forming. Add the rest of the milk a third at a time, whisking as you go. Season with salt and pepper and a pinch of ground nutmeg. Allow the sauce to cook out for another minute before adding the Cheddar cheese. Stir and remove from the heat.

3.  Spoon half of the meat sauce into the bottom of the baking dish and place pasta sheets on top (break the sheets if necessary to avoid any overlapping). I blanch the pasta sheets individually after breaking them to size before putting them into place.  Next, pour in just under half of the cheese sauce, and spread evenly using a spatula before spooning the remaining meat on top. Add the final layer of pasta and pour over the remaining cheese sauce.

4.  Finish with the grated Parmesan and add some salt and pepper before placing in the oven to bake for 20-25 minutes, or until golden brown.  (I also kept some parmesan to add once served)

Sunday Roast - Impala Leg

I love cooking with venison - it is organic, less fatty than other red meats and very high in protein.  Perfect for a healthy diet!  

Ingredients:

1 Impala Leg (approx 5 kilograms with the bone)
1 Pack of Streaky Bacon
Olive Oil
12 Cloves of Garlic
8 Sticks of fresh Rosemary
A handful of fresh Thyme
Salt
Pepper

Method:

Preheat the oven to 180 degrees Celsius.  Rub the Impala Leg with olive oil, salt and pepper - don't be shy. Jab holes evenly across the top and bottom of the leg and stuff with whole garlic cloves and rosemary pieces.  Cut approx 4 long slits across the top section of the leg, and fill with rosemary sticks and bacon (bacon is used to for its fat, so that the venison isn't too dry, so try get the really fatty pieces into the slits). Cover the top of the leg with the remaining bacon pieces (squeeze them out so that they stick to the leg nicely).  Sprinkle with a generous amount of thyme, and put extra thyme and rosemary sticks around the leg.  Cover with tinfoil and place in the oven.  Roast covered for approximately 1 hour per kilogram of meat.

The Impala Leg ready to go in to the oven

Finished Roast Impala Leg, complete with Crispy Bacon

I served it with mashed potatoes and an onion gravy.  To get extra flavour in the potatoes I boiled the potato skins in the milk I was going to use with the mash - most of the flavour is in the skin. (Drain the skins from the boiled milk before adding to the mash)

Roast served with mashed potatoes and an onion gravy

When I do it again I think it would go really nicely with tzatziki (especially if it is another beautiful, sunny Durban day) and some green veggies.