Annelien Pienaar – Food Consultant
(Author of: Meat the Ultimate Guide / Vleis die Omvattende Gids, Boerekos with a Twist/ Boerekos met ‘n Twist) www.annelienpienaar.co.za
This recipe is enough for 4 portions
3 slices of Bread – soaked in ½ cup milk
1 kg of 90/10 Impala Minced Meat
1 Onion – chopped
1 Celery stick – chopped
5 tbsp Funky Ouma Olive Oil
1 tbsp Curry Powder
1 tsp Garam Masala
1 cup Impala Chutney
2 tsp Garlic
¼ Montagu Raisins
1 tsp Salt
1 tsp Pepper
Preheat oven to 180 C.
In a heavy saucepan fry the onion and celery till the onion is translucent. Add a pinch of salt to the process and it will render a sweeter tasting onion. Once cooked add to this the minced meat and soaked bread. Fry until cooked.
Add the rest of the ingredients and cook for another 5 minutes.
Spoon into an oven safe dish of about 20cm x 25cm. Prepare the topping.
1 cup Milk
2 large Eggs – beaten
Pinch of Salt ‘n Pepper
Fresh Lemon leaves or Bay leaves – dried or fresh
Pour the topping over the cooked filling and press the leaves into the meat. Bake for 35-45 minutes.
Serve with Turmeric rice.
YELLOW BASMATI RICE
2 cups Basmati rice – rinsed 4 times
4 cups Water
1 tsp Turmeric
1 Vegetable stock cube
Place rinsed rice into a large pot and add water. Boil for 15 minutes, rinse with hot water to remove starch and fill halfway with water, add vegetable stock, turmeric, and star aniseed. Boil on low and go slow for the rice to puff. Keep an eye because basmati can over cook easily. After 15 minutes the rice will be cooked. Strain excess liquid. Add to this 3 tbsp olive oil.
BANANA AND CONDENSED MILK SALAD
3 ripe Bananas – cut into slices
¼ cup Condensed milk
3 Mint leaves – chopped
¼ cup Impala Sweet Mustard
Mix all the ingredients together and serve.