Friday, 27 February 2009

Zimbabwe Apple And Sausage Breakfast

Want something different for breakfast - try this recipe - it is sweet and savory and ideal for breakfast or brunch.
1 packet pork sausage (about 6 to 8) or a packet of cocktail sausages (500grams)
1 tin apple slices
2/3 cup maple syrup or golden syrup or honey
1 6 oz mealie meal plus milk to make up
1 Tablesopoon of butter
Cook sausage in medium frying pan, stirring occasionally, for 5 to 6 minutes or until no longer ppink. Remove from pan and drain.
Add apples and 2/3 cup syrup to skillet; cook, stirring occasionally, for 3 to 5 minutes or until apples are glazed.
Prepare mealie meal using milk instead of water. Add a tablespoon of butter or margerine when ready.; transfer to large bowl. Stir in sausage and apples; serve warm with maple syrup or honey.
Mustard is a good accompnayment to this dish

Wednesday, 25 February 2009

Warthog Pot Roast

This can be done with a pork leg - the results are just as tastey. 6 or 7 pound warthog leg - boned 2 tablespoons oil 4 cloves garlic 2 onions thinly sliced 4 carrots thinly sliced 1 tablespoon butter 1 bottle red wine 1 tot gin 10 black pepper corns 1 sprig thyme Large tin tomato puree Inject the warthog meat with the oil and insert the garlic cut in slivers. (if using pork there is no need to inject with oil) Sweat the onions and carrots in the butter - do not brown. Remove from pan. Brown warthog in the remaining butter. Place onions and carrots, red wine, gin, black peppercorns and thyme in a non-metallic dish and add the warthog. Marinade overnight Put meat, tomato puree to taste and marinade in a large cast iron pan - and bring slowly to a simmer - simmer until done adding more red wine if necessary (about 3 hours). Taste and add salt to the sauce if necessary and thicken to your liking. Serve with salads and potatoes Grate carrots and add raisins - make a green salad to your own recipe Boil three small potatoes per person (or more if you wish) until ready - melt butter in a pan and lightly fry garlic cut in chunks - add potatoes and coat well - warm through before serving.

Monday, 23 February 2009

One-Pot Tuna Pasta

With a lack of water to drink - let alone washing up - a one pot meal is ideal for most of us.
Try this one - a much cheaper version than those one finds in a packet - can be made over a gas stove when we have a power cut or load shedding!
This has all you need for a complete meal. 8 ounces Elbow Macaroni, Medium Shells or other medium pasta shape -- uncooked 2 1/2 cups water 2 chicken or vehgetable bouillon cubes 1/8 teaspoon black pepper 2 teaspoon fresh basil leaves (or 1 tsp dried if necessary) 1 green or red pepper (chopped) 1 cup green beans - cut into small lengths and lightly cooked 1 cup milk 4 ounces Cheddar or other strong cheese -- grated 1 can tuna packed in water -- drained 1/4 cup chopped fresh parsley Bring water, bouillon cubes, pepper and basil leaves to a boil in a 4-quart pot. Gradually add pasta so that water continues to boil. Cover and simmer for 7 minutes, stirring occasionally. Meanwhile, dice pepper. Stir diced pepper, green beans and milk into pot; cover and simmer 6 to 8 minutes or until pasta and beans are tender. Stir in cheese, tuna and parsley until cheese is melted. Serve immediately.