Category Archives: Impala Recipes

INGREDIENTS

1.5 kg Beef Shin – cut in slices
6 Carrots – Peeled and sliced into rings
250 g Brown Button Mushrooms (optional)
2 Celery Sticks – thinly sliced
450 g Pickling Onions
1 Red Pepper – seeded and cut into strips
12 Baby Potatoes
250 ml (1 cup) Bone Broth (page 235)
15 ml (1 tbsp) Dried Rosemary
30 ml (2 tbsp) Soup Powder (page 237)
30 ml (2 tbsp) Garam Masala (page 247)
200 ml (¾ cup) Coconut Cream or Fresh Cream
Salt and Pepper to taste

METHOD

1. Brown the meat in a smoking hot pan.
2. Then, in the slow cooker, stack the vegetables in layers on top of each other in the order listed above. Place the meat on top.
3. Combine the bone broth, rosemary, soup powder and garam masala, and pour over the meat.
4. Set the cooker on high for 6 to 8 hours until the meat is soft and tender and falls off the bone.
5. Add a cup of coconut or fresh cream, season and serve with rice.

When you don’t have a lot of time to spend in the kitchen, consider investing in a slow cooker. The ingredients for this recipe are simply stacked in layers in the slow cooker; set the timer (or use a plug with a timer) and by the time you get home – wonderful aromas will meet you at the door.

Use a slow cooker with a capacity of at least 3 litres – or make the dish in a potjie on a fire.

INGREDIENTS

2 kg Oxtail pieces 
Salt and freshly ground pepper 
2 tbsp plain Flour
2 tbsp Olive oil
1 large Red Onion – peeled and roughly chopped
2 cloves Garlic – peeled and chopped
4 strips of Orange rind
2 tsp Smoked Paprika
410 g can chopped Tomatoes
1 cup Impala Gourmet Sweet & Sticky Marinade
250 ml good quality Red wine
500 ml Beef stock 
1 tbsp Honey
2 Bay leaves
1 sprig of Rosemary

METHOD

Rinse the meat under running water and pat dry. Season the flour and then use to lightly coat the oxtail pieces. Heat the oil in a large saucepan and fry the oxtail pieces, reserving any leftover seasoned flour, turning, for 5 minutes, until browned all over. Not cooking the meat until done but to sear in the juices. Remove the oxtail and set aside.

Reheat the pan juices and gently fry the onions and garlic for about 5 minutes until softened but not browned. Return the oxtail to the saucepan along with the reserved seasoned flour and stir together over the heat for 1 minute before adding the remaining ingredients and mix well. 

INGREDIENTS

1 kg Deboned Chicken Thighs 
2 tbsp Olive Oil
¾ cup Treacle Sugar
3 tbsp Honey 
½ cup Soy Sauce
¼ cup Impala Country Sweet Chilli Squeeze
1 tbsp Fresh Ginger – Grated
1 tsp Fresh Crushed Garlic
1 cup Orange Juice
1-2 tbsp Impala Jalapeño Atchar Mild 
2 tbsp Lemon Juice
Salt ‘n Pepper to taste
Cooked Rice

METHOD

Preheat oven to 180°C

Heat a cast iron frying pan over medium high heat and add olive oil. Add the chicken pieces and salt and pepper. Cook chicken about 3 minutes on each side. Set chicken aside on plate

Add to the frying pan brown sugar, soy sauce, sweet chili sauce, ginger, jalapeño sauce, garlic, lemon and orange juice. Bring to a boil over medium heat for 1-2 minutes until sauce thickens.

Add chicken into the sauce and coat each side with the sauce.

Garnish with sesame seeds and chopped green onions.

Place into oven and bake for 20 minutes and uncover and increase the heat to 220°C to brown the pieces. Spoon over pan juice every 5 minutes for 15 minutes.

Serve hot with rice.

Serve 4-6 portions 

Chef’s note: This recipe has a few applications other than a Pizza-pie. The dough can be used for regular open-faced pizza’s, roosterkoek, bread dough and vetkoek.

980 g (7 cups) cake flour, stoneground if possible
10 g (2 tsp) instant yeast
15 ml (1 tbsp) sugar or honey 
10 ml (2 tsp) salt
60 ml (4 tbsp) melted butter or olive oil
700 ml (2 ¾ k) water at room temperature

STORING OPTIONS

Option 1

Weigh out all ingredients except water and oil. Don’t open the yeast – place the packet into the flour mixture and seal tight. Keep in freezer until needed and just add water and oil.

Option 2

Mix all the dry ingredients together and add the liquids. Knead the dough until smooth. Rest for 10 minutes and knead the dough until smooth.

Place 1 tablespoon of oil into a plastic bag and rub the bag between the palm of your hands and insert the dough. Press flat and freeze. Let the dough defrost 3 hours at room temperature, no direct sunlight, or any heat.

PREPARING THE DOUGH

Mix  all the dry ingredients together and add the liquids. Knead the dough  until smooth. Rest for 10 minutes and knead the dough until smooth.

Let  the dough rest for 30 minutes and you will notice that the dough has  doubled in volume. If the dough is a bit slow to rise you can leave it  for longer.

Remember:

Yeast will be active for days on end. So, nothing can go wrong if you leave it out for longer than 1 hour. Always keep the dough covered to prevent it from drying.

Once  the dough  has doubled in volume, punch it down and divide dough into 6  equal  portions. Shape into rounds and rest for 10 minutes.

PREPARE ALL THE PIZZA INGREDIENTS

Impala Cheese Grillers – Cut into slices of your choice
Impala Ham – Cut into cubes
1 cup Impala Gourmet Sweet & Sticky Marinade 
1 cup Tomato Sauce
Impala Mozzarella – Grated
Pineapple slices
Pepper slices – Green, Red or Yellow
Tomato slices
Onion rings
Mushrooms – Sliced
Salt and Pepper to taste

Punch each round flat and then shape into a round or into a rectangular shape with your fingertips, no need for extra equipment like a rolling pin etc. The dough stretches well into 5mm thick.

Place the dough onto an Impala Braai Grid and start with the filling of the dough.

Prepare the bases you have shaped by spreading the Impala Gourmet Sweet & Sticky Marinade and some Tomato Sauce on top. Add filling as per individual choice and finish off with mozzarella, salt, and pepper to taste. Fold in half and pinch sides to secure the content.

Roast over medium hot fire and cook 7 min per side. Serve hot.

SPICY MAYO CHICKEN THIGH KEBABS

12 deboned Chicken Thighs – with skin 
250 ml Impala Spicy Mayo
125 ml plain Yoghurt
2 tbsp (30 ml) dried Thyme
Salt & pepper to taste
4 extra-long Kebab sticks pre-soaked in cold water for 1 hour

Keep the chicken separate and mix all the ingredients together. Place the chicken into the mixture and marinate for 12 hours.

Skewer 3 pieces of chicken thighs onto a skewer and braai over hot coals for 25 minutes and turning constantly. Once the thighs are done, season to taste.

Serve with Impala Curry noodle pasta salad.

Serves 6

HONEY & MUSTARD PORK FILLET KEBABS

4 pork fillets – cut into 4 strips length wise (Link pork)
¼ cup Impala Sweet Mustard
½ cup Buttermilk
½ cup Mayonnaise
¼ cup Funky Ouma olive oil
2 tbsp (30 ml) Sage, dried
1 tbsp (15 ml) smoked Paprika
Salt & pepper to taste
2 large aubergines, cut into 4 cm cubes, sprinkled with salt, and rinsed after 5 minutes
8 medium sized Kebab sticks, soaked in cold water for 12 hours

Pre-mix all the ingredients together except the salt. Let marinate for 12 hours.

Skewer the pork strips onto kebabs sticks with aubergines in between.

Braai the pork kebabs over hot coals for 20 minutes until done. Baste the left-over sauce over the kebabs as they are cooking.

Salt and pepper once cooked and serve with some Impala beetroot salad.

Serves 6

BEEF STEAK ESPETADA

2.1 kg Rump or Sirloin – cut into 4-5 cm cubes 
250 ml Funky Ouma olive oil 
3 tbsp crushed Garlic
Fresh or dried Bay leaves
Salt & pepper to taste
4 xtra-long Kebab sticks pre-soaked in cold water for 1 hour

Mix olive oil and crushed garlic together. Rub this mixture onto the steak and rest for 12 hours. In this instance the olive oil will be absorbed by the meat to render a very soft, moist, and tender cut of meat. Olive oil is a powerful tenderiser without making meat dry.

Skewer the meat in even portions onto the kebab sticks with a piece of bay leaf in between. Roast over hot coals at the following temperatures of your choice. Use a meat thermometer to determine the inside temperature of the meat as it is cooking over the hot coals.

After cooking the steaks, rest them for 2 minutes and then season to taste. By not adding the salt during cooking, meat juices will be preserved and result in a moist and succulent cooked meat.

Serves 6

MANGO & BERRY GARDEN SALAD

To end this wonderful meal why not have a beautiful fresh garden salad.

2 ripe Mangoes – peeled and cut into 1 cm x 1cm cubes
12 strips Baby Sweet Corn
3 tbsp Funky Ouma olive oil
1 Onion – cut into quarters
3 Carrots – cut into julienne strips
1 packet of Rocket leaves
Feta cubes 
12 Cherry Roma tomatoes
Olives to taste

Stir fry the baby sweet corn and onion in a hot frying pan with olive oil. Set aside to cool.

Mix all other ingredients into layers and serve with vinaigrette.

Tip: The salad dressing will keep well for 2 months in the refrigerator.

VINAIGRETTE

¼ cup  Funky Ouma olive oil
1 tbsp Impala Tangy Mustard 
1 tbsp Lemon juice
1 tbsp Balsamic vinegar
1 tbsp Honey
1 tsp Thyme or Dill
Salt and pepper to taste

INGREDIENTS

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. 

CUSTARD LAYER

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
3-star Aniseed
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. 

BUTTERFLIED LAMB

2 tsp chopped fresh oregano
2 garlic cloves, finely chopped
2 tbsp Treacle Sugar
4 tbsp Funky Ouma olive oil
2 lemons, juice only
Freshly ground Impala black pepper
1.5kg leg of lamb, deboned and butterflied

CHIMICHURRI SAUCE

50 g or half cup of coriander leaves
4 medium sprigs oregano
4 small sprigs mint
60ml Funky Ouma extra virgin olive oil 
½ tsp paprika
1½ tbsp white sugar
4 tbsp red wine vinegar
Salt and vinegar to taste
1 garlic bulb halved

METHOD

To prepare the marinade for the lamb, mix the oregano, garlic, Treacle Sugar, Funky Ouma olive oil, lemon juice and freshly ground black pepper in a small bowl.

Place the butterflied lamb into a shallow dish and pour over the marinade, rub this into the lamb, cover and allow to marinade in the fridge for at least 3 hours. Remove from the fridge and bring the lamb to room temperature (allow 30 minutes). Pat the lamb dry and brown both sides in a hot frying pan.

To roast, meantime, preheat the oven to 200°C.  Place the lamb into the roasting pan, season with freshly ground pepper and a little salt, roast for about 15 minutes before turning the heat down to 190°C and roast for a further 50 minutes or until your meat thermometer reaches 72°C for medium (or until it reaches your preference of “doneness”).  If you like it well done, roast for a further 10 to 15 minutes. Keep basting the lamb from time to time.

While the lamb is roasting, prepare the chimichurri: place all the ingredients into a blender and pulse a few times. Season to taste. Allow the lamb to “rest”, covered, for 15 minutes, then place on a platter with chargrilled veggies. Spoon over the chimicchurri and serve.

INGREDIENTS

Pie dough

170 g (2/3 cup) butter, room Temperature
200 g (1 Cup) castor Sugar
2 large Eggs
420 g (3 Cups) cake flour
1 tbsp (15 ml) baking powder

Fruit mince filling

500 g fruit cake mix soaked in 1 cup boiling water with 2 tbsp brandy or whisky
100 g (1 cup) nuts of choice
1 tsp cinnamon
Zest of Two Oranges, washed and finely grated or zested

METHOD

Pastry

In a large mixer bowl add the butter at room temperature and sugar and begin to cream the mixture, until it is pale and fluffy (approx. 5 minutes)

Add the eggs and combine well for a further minute.

Sift the flour and baking powder and add this to the bowl and continue to mix until the mixture begins to come away from the sides of the bowl.

Lay out a sheet of plastic food wrap and tip the ingredients onto this, create an oval and fully wrap in the plastic and refrigerate for 1 hour.

Fruit mince filling

While the pastry is chilling prepare the Fruit Mince Filling, pour the Fruit Mince into a medium bowl, chop the nuts into tiny to medium pieces, and zest the oranges.

Combine all ingredients together and set aside.

Pastry cases

Preheat Oven to 180C. Prepare mini muffin trays with liberal amounts of cooking spray and set aside.

Roll the dough out into a square and cut circles of 10 cm and set into the muffin tins. Cut remainder of dough into stars or strips. Dough can be re rolled. Fill the holes and top with stars or strips.

Bake 30 minutes and leave to cool before serving with cream, ice cream or custard.

CHARGRILLED VEGGIES

1 kg of a medly of fresh veggies of your choice cut into bite size shapes
½ cup Funky Ouma olive oil
½ cup balsamic vinegar
2 tbsp Impala Himalayan Salt

Sprinkle and toss the liquids and salt over the veggies and grill under the oven element for 20 minutes and stir half way through. Serve hot.

PUMPKIN SLICES

1 -2 butternuts sliced into rings
½ cup treacle sugar
½ cup honey
Salt ‘n pepper to taste
Montagu nuts, crushed 
3 wheels of Impala Greek Style Feta, Cubed

Preheat oven to 200°C and place pumpkin slices onto a baking sheet. Sprinkle all ingredients over and bake for 30 minutes until soft.

Serve hot.

This is a traditional seasonal recipe for the menu and why not treat this as part of a starter in your menu? The raisin sauce accompanying this succulent cut will enhance any entre with some crackers, home baked bread and spreads.

1 beef tongue
4 garlic cloves crushed
1 litre of beef stock

Slow cooker

8 hours on high and check the water level and fill with boiling water if need be.

Pressure cooker

60 minutes cooking and rest in pot without releasing steam for another 15 minutes.

Let it cool and remove skin and cut into slices and put onto a nice platter with sauce.

RAISIN SAUCE

1 cup water
1 tbsp corn-starch
¼ cup Impala Country Fruit Chutney
½ cup raisins
1 tsp medium curry powder
Salt ‘n pepper to taste

Soak raisins in hot water for an hour.

Mix all ingredients together in a pot and stir to prevent the corn starch from clumping. Slowly bring to a boil until the mixture has thickened. Add curry and cook for 1 minute and serve hot or cold.

Store for 2 months in an airtight container in the refrigerator.