Category Archives: Impala Recipes

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. 

INGREDIENTS

2.5 kg pork belly with skin
100 g Kassler steaks, chopped into 1 cm cubes
½ cup red onion, diced
½ cup cherry peppers (Impala) diced
½ cup celery
1 tsp crushed garlic
½ cup couscous
½ cup boiling hot water
5 tbsp Funky Ouma olive oil
1 tsp Impala Braai Salt
Cotton twine for binding the meat

Rub the entire piece of skin with salt. Rest uncovered with skin side facing upwards overnight in the refrigerator.

Prepare the couscous. Add olive oil, a pinch of salt and hot water to the couscous and stir well. Microwave for 2 minutes and loosen with a fork. Cover and let it cool.

Sauté the onions, garlic, and celery over moderate heat with 1 tbsp of olive oil until the onions are translucent. Adding a pinch of salt to the sauté process will render a sweater taste in the onions. Last add the kassler meat and fry only for 1 minute.

Mix the couscous and onion mixture together, spread open to cool faster.

Cut a pattern to your liking on top of the skin. Turn the meat upside down, for the skin to be touching the cutting board. Add the filling on top of the meat and press the layer firmly down.

Start rolling the meat and end with the open end showing to the side. This will help you to tie the meat easily. There are two methods to tie the knot! You can cut loose pieces of twine and tie them individually or you can as per photo, tie in one go. The fact of the matter is, you need to be able to lift the meat from the work surface into the casserole dish and then transfer it to a serving platter without the filling falling out. So tying the meat is essential.

Place the meat into a casserole pan with lid. And bake at 130C for 3 hours and turn the heat up to 180C for 1 hour and uncover the meat and raise the temperature, if possible, to 250C and roast the meat for 10-20 min until the skin puffs up.

Very important, before cutting meat, let it rest for 20 minutes. This will ensure the meat juices to be entrapped in the meat, rendering a juicy cut and the filling will be in place.

I use a very sharp chef’s knife for cutting the meat into portions. Always ensure your knife is super sharp. (Click here to shop)

Serve with: Fried rice, char grilled veggies and apricot sauce.

APRICOT SAUCE

250g Montagu dried apricots (available in store)
Pinch of salt
3 tbsp brown sugar or honey
3 tbsp white vinegar of choice

Roughly chop the apricots and cover with 1 cup of boiling hot water for 1 hour.

Add the rest of the ingredients and boil for 5 minutes and puree the mixture. Serve hot. 

CORN TORTIA CHIPS OR WRAP

1 1/2 cup flour
250 g unsifted medium or fine maize meal (Winners Braai Pap)
15 ml (1 tbsp) Funky Ouma olive oil or Impala butter
2.5 ml salt
15 ml (1 tbsp) Xanthan gum
250 ml (1 cup) boiling hot water

In a mixing bowl, mix together all the dry ingredients. Combine the hot water and oil and add to the flour mixture. Use a wooden spoon and stir until the mixture comes together and form one uniform mass.

Note: If the mixture is hard and crumbly add to this a tablespoon per turn to ensure to end with a supple ball of dough. Add a maximum of 3 tablespoons of water. Each supplier of maize meal are different and may lead to a thirsty dough.  

Cover the dough and rest for 30 minutes.

PREPARING OPTIONS

Sprinkle the surface with regular wheat flour for the rolling process. To prepare the chips the dough is rolled to a paper thin layer of 2mm thick.

Rest the dough for 5 minutes and with a circular cookie cutter cut out rounds or not to waste, cut into strips and then into smaller squares or triangles.

Cooking option no 1

Let the chips air dry for 5 minutes and pre-heat a cast iron frying pan to medium high heat. As soon as the pan is hot, add the cut pieces and dry fry them. To ensure that the shapes stays nice and flat, press it down with a tea towel or use a spatula. Turn and fry on the other side.

Once cooked sprinkle with Funky Ouma’s flavoured salt.

Cooking option no 2

These chips may be deep fried for a puffy treat.

Cooking option no 3

Divide the dough into 10 equal pieces and roll them until paper thin with a rolling pin. Dry fry on a cast iron pan and serve as a mini wrap. For larger wraps divide into 5 pieces.

Notes:this dough may be frozen. Recipe doubles well.

Serves: 4

PAPRIKA & JALAPEÑO ATCHAR ROASTED CHICKEN

This recipe serves two purposes. The first is the fact that a whole chicken is cooked with the beautiful flavours or Impala’s Jalapeño atchar as main flavouring and then, if there are left overs, the meat is processed with Impala Spicy Mayo This wonderful mayo is also perfect as a dip on its own.

1.3 kg chicken whole or 800 g chicken fillets
¼ cup of Jalapeño Atchar 
½ cup Impala Braai sauce 
1 tsp Funky Ouma salt

Preheat an oven to 180C and place the chicken into a casserole dish with lid or later cover the dish with tin foil.

Mix the sauces and salt together and rub over the chicken. Cover and bake for 2 hours.

Let the chicken cool and break into pieces and cut into smaller portions, mix with 250 ml Impala Spicy mayo. Serve hot or cold.

Serves 4

AVO DIP

2 large ripe avo’s
1 tbsp lemon juice
½ tsp Impala Signature sprinkle, chip and roast potato spice.
Funky Ouma pepper to taste.

Puree all the ingredients together, scoop into serving bowl and top with some of the Jalapeño atchar oil.

Serves 4

EUREKA MILLS GARLIC BREAD

1 kg Eureka Mills Roosterkoek mix prepared as per package instructions. 

Once the dough has completed the first stage of proving, shape the dough into balls of 100 g each. Pack the dough balls into a well greased container and cover lightly with a tea towel. After 10 minutes make a well in the centre of each ball with the back of a wooden spoon. Insert a piece of cheese of your choice.

Preheat oven to 180C.

After 30 min or when the dough has doubled in volume, bake for 30 minutes. Serve hot or let the bread cool and slice.with garlic butter and braai as a “braai broodjie” over hot coals.

6-8 portions

COUSCOUS SALAD

A very versatile salad and can be served with other meals too or as a light lunch.

2 cups couscous
2 cups stock (1 stock cube dissolved in 2 cups boiling water)
100 ml butter, melted
1 small onion chopped
1 small pepper chopped
1 tin (410 g) peaches in syrup, cubed
2 tbsp balsamic vinegar

Bring the stock to a boil and add the butter and cous-cous. Stir the mixture and remove from heat. Cover with a lid, wait for 5 minutes and stir with a fork.

Cover and leave to cool. In the meantime fry the onion and pepper and set aside to cool.

Add half a cup of the peach syrup and balsamic to the frying pan and bring to a boil. Just as it starts to boil remove from heat and let it cool.

Once all ingredients have cooled, mix together. Serve.

6 – 8 Portions

BASIL PESTO SALAD

A very easy but very flavourful salad to prepare for a braai.

500 g pasta – shape of your choice
50 ml olive oil for boiling the pasta
100 ml – 250 ml basil pesto
100 ml Funky Ouma Olive Oil
50 ml grated parmesan

Bring water to a boil and add salt and oil. Add the pasta and cook until just tender but firm to the bite. Rinse the pasta under cold running water to cool down.

Mix the basil pesto, olive oil, parmesan into the salad and sprinkle with sesame seeds.

Can be refrigerated for up to a week.

6-8 portions

ALL-IN-ONE-SAUCE

This sauce may be used as a dip for snacks or as a marinade for kebabs, riblets or any meat for your braai. As a salad dressing it works it charm!

1 cup of mayonnaise
½ cup of Impala Vleis™chutney
½ cup of plain yoghurt or buttermilk
2 tbsp fresh herbs like thyme, rosemary, rocket, spring onion (any one not all)
Pinch of salt and pepper

Mix it all up and serve. Keep for 2 weeks in the refrigerator.

ROSEMARY AND ONION SALT
(Makes 500g)

This wonderful and flavourful salt will add so much flavour to any braai! Just add some olive oil to a few tablespoons and use as a rub just before you braai.

Add 75 ml (5 tbsps) lemon zest when drying the rosemary for a lovely, lightly seasoned salt.
750 ml (3 cups) fresh rosemary leaves
500 ml (2 cups) medium coarse sea salt
5 ml (1 tsp) onion powder
10 ml (2 tsp) rice flour

1. Finely chop the rosemary by hand or in a food processor.

2. Add to the salt and place in a dehydrator for 6 hours at 60°C, or in the oven for 3 hours at 70°C.

3. Leave the salt to cool and add the onion powder and rice flour.

Store in airtight containers.

Waffles

This wonderful treat with a rich caramel chocolate sauce served with ice cream are the perfect way to end a braai! LKs range of cookware inspires this dessert and the waffle iron (available in-store) baked this dessert without any problems!

2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 eggs
2 tablespoons white sugar
1 ½ cups warm milk
⅓ cup butter, melted
1 teaspoon vanilla extract

METHOD

Mix all ingredients together, rest 30 min to thicken.

Preheat waffle iron on both sides. If you drop a water droplet on the hot iron it should roll like a marble not cook in a puddle. Wipe the iron with some oil on a serviette.

Scoop 4 table spoons of batter onto the centre of the iron and close the iron. Cook per side 3 min. The waffle is cooked if it is loose from the iron.

Keep the waffle crisp in an oven set at 100°C until ready to be served.

Top with ice cream and caramel sauce with chunks of chocolate of your choice.

Serve 6-8

Caramel sauce

1 tin caramel treat

250 ml cream

Mix together and serve as sauce. Top this sauce with your favourite chopped chocolate.

INGREDIENTS

1/4 cup olive oil
1 kg diced leg of lamb or shoulder 
1 red onion, thinly sliced
4 garlic cloves, thinly sliced
500g potatoes, peeled, cubed
2 carrots, peeled, cubed
1 cup Impala Vleis™ Prego Sauce
3 cups beef stock
1 tbsp curry powder
2 tbsp worcestershire sauce
2 tbsp chopped fresh rosemary
2 tbsp cornflour (maizena)
2 x 200 g sheets frozen ready-rolled puff pastry, partially thawed
1 egg yolk, lightly beaten with 5 tbsp milk

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add half the lamb. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with 1 tablespoon oil and remaining lamb.

Heat remaining oil in pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Add potatoes and carrots. Cook, stirring, for 5 minutes or until browned. Add tomato paste and gravy powder. Cook, stirring, for 1 minute.

Return lamb to pan. Add stock and worcestershire sauce. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 2 hours or until lamb is tender. Stir in rosemary. Season with salt and pepper.

TIP: Pressure cook for 40 minutes.

Combine cornflour and 2 tablespoons warm water. Add to lamb mixture. Simmer for 1 minute. Remove from heat. Cool.

Note: for the perfect pie crust all ingredients should be COLD or else the butter in the pie dough will seep out and be soggy.

Preheat oven to 200°C. Lightly grease one 3cm-deep, 20cm (base) round glass or ceramic pie dish. Line base and sides of the dish with 1 sheet of pastry, trimming excess. Place dish on a baking tray. Line pastry cases with baking paper. Fill with uncooked rice or beans. Bake for 10 minutes. Remove baking paper and rice or weights.

Put lamb mixture in the prepared shell. Place remaining pastry sheets over filling. Trim. Press edges together with a fork to seal. Prick top of pastry with a fork. Brush with egg.

Bake for 25 to 30 minutes or until pastry is golden.
Remove from oven.
Allow to stand for 5 minutes before serving.

Portions: 4-6

INGREDIENTS

15 ml (1 Tbsp) butter
15 ml (1 Tbsp) olive oil
1 large onion, finely chopped
15 ml (1 Tbsp) crushed garlic
500 g chicken livers or stomachs, cleaned
1 large red pepper, seeded and finely chopped
250 g mushrooms, shredded
5 thyme sprigs
15 ml (1 Tbsp) smoked paprika 15 ml
(1 Tbsp) Worcestershire sauce
15 ml (1 Tbsp) chutney
75 ml (5 Tbsp) Impala Vleis™ Peri-Peri Sauce
30 ml (2 Tbsp) tomato purée
65 ml (¼ cup) lemon juice
salt and pepper to taste
250 ml (1 cup) cream
30 ml (2 Tbsp) brandy

METHOD

0 MINUTE PORK NECK CURRY

1.2 kg Impala pork neck cubes
250 g Impala Kassler steak, cubed
1 onion, cubed
45 ml butter
1 stock cube of choice dissolved in 250 ml boiling hot water
200 g dried apricots, Montagu
1 tin of 410g coconut cream
125 ml (1/2 cup) Impala Sweet ‘n Sticky Marinade
15 ml (1 tbsp) garam masala or strong curry
Salt ‘n pepper to taste

Fry the cubed Kassler rashers in butter for 2 minutes. Add the onion and fry until translucent for 2 minutes and add the neck and brown the meat on all sides.

Add the stock and apricots and cook for 20 minutes at moderate heat. Add the coconut cream, Impala sweet ‘n sticky sauce and curry. Flavour to taste and serve with Basmati rice. 

Portions: 4-6

TIP: Slow cooker: Follow step 1 and at step 2 add all ingredients and slow cook on high for 4 hours.

TURMERIC BASMATI RICE

1 stock cube
750 ml water
250 ml basmati rice

Rinse rice in water until the water runs clear. Add the stock cube and water. Boil at medium heat for 20 minutes and drain. Stir in the turmeric and butter and serve hot.

Portions: 4-6

TIP: Rice can be frozen in small quantities, but the secret is to boil the rice just until it starts to soften. Once defrosted and reheated the texture will be perfect. Cooking and freezing rice this way, will save you time.

280 g (2 cups) cake flour
10 ml (2 tsp) baking powder
2.5 ml (1/2 tsp) bicarbonate of soda
2.5 ml (1/2 tsp) Funky Ouma salt
85 g (6 tbsp) butter or baker’s margarine
1 large egg, lightly whisked
125 ml (1/2 cup) full cream milk
125 ml (1/2 cup) Impala apricot jam

Preheat oven to 180C and grease an oven safe pyrex dish of 20×30 cm with butter. Set aside.

Sift together: cake flour, baking powder, bicarbonate of soda and salt. Place into food processor and blend the butter into this mixture and add the milk and egg and mix until dough form. Be careful not to over work. If you don’t have a food processor, rub butter in with finger-tips and lastly add egg and milk to form a dough. Don’t over knead.

Roll the dough out to a thickness of 1 cm into a rectangular shape. Spread the jam on top and roll up like a Swiss roll. Cut the dough in to 3 cm slices and place into the prepared Pyrex dish and prepare the sauce.

SAUCE

200 g (1 cup) treacle sugar
250 ml (1 cup) water
2.5 ml (1/2 tsp) ginger
2.5 ml (1/2 tsp) cinnamon

Mix all ingredients together and boil in the microwave for 3 minutes. Pour the sauce over the wheels and bake for 30-35 minutes.

Serve with ice cream…

INGREDIENTS

100g Butter
1 Onion, medium, finely chopped
2 Celery sticks, chopped
100g Mushrooms, finely chopped
80g Fresh bread crumbs
15ml Lemon zest
50ml Parsley, freshly chopped
50ml Cilantro (Coriander), finely chopped
1.5kg Chicken, whole
1 Egg yolk
250ml Impala Lemon and Herb Marinade

Preheat oven to 200℃. Use half of the butter and shallow fry the onion, celery and mushroom until soft and most of the moisture has evaporated.

Remove the pan from heat and add the remaining ingredients, except the remaining butter. Mix into a paste and stuff the chicken, truss the neck and buttocks.

Melt the butter and add the Lemon and herb marinade to the melted butter and brush on top of the chicken and bake for 2 hours. The first hour covered and the last hour open. Baste the chicken with pan juices and left over marinade every 30 minutes.

MEAT SAUCE
15ml Cake flour
10ml Butter
300ml Chicken stock
15ml Sherry

Melt butter, add flour and fry until flour is brown. Add the pan juices of the cooked chicken, not the fat. Stir to prevent lumping. Add stock and Sherry and boil for 5 minutes. Serve hot.

CHARGRILLED VEGGIES

1 kg Potjiekos Mixed Veggies Impala

125 ml (1/2 cup) Funky Ouma Olive Oil

45 ml (3 tbsp) Honey

15 ml (1 tbsp) Funky Ouma Shiraz Braai and Cooking Salt

Add an extra shelve into your oven while the chicken is cooking. At the last 30 minutes prepare the veggies.

Mix veggies together into an oven roasting dish and sprinkle liberally with olive oil, honey and Funky ouma Shiraz braai and cooking salt. Grill for 25 min and stir half way through the cooking process.