Recipes tagged with: South African

Buttermilk Rusks

Buttermilk Rusks

This is a traditional South African recipe which is also similar to a Suffolk rusk. Given to me by my husbands cousin; Peta Gale, and handed down through the family. The rusk is an early morning ritual, dipped into a cup of tea! This recipe makes about 50 small rusks that will keep in an airtight container for weeks.

  • Time: 2 hours including drying out time
  • Complexity: very easy

Crunchies

Crunchies

These delicious buttery and crispy oat biscuits are legendary in South Africa. Although they look like flapjack they are a completely different in texture and have just a hint of saltiness to the coconut crunch. Use a 20cm x 30cm deep baking the tray which when baked will cut into about 20 pieces.

  • Time: 35 minutes
  • Complexity: very easy

Red Poll Shin and Oxtail Stew

Red Poll Shin and Oxtail Stew

Red Poll is a native breed of Suffolk producing excellent beef. Your local butcher will be able to provide a whole oxtail and cut it into sections for you. Use well sourced meat that has been hung for at least 28 days. The stew must be slow cooked until the meat falls from the bones. Try and use shin if possible as although it takes longer to cook it makes a gorgeous more gelatinous, sticky and lip smacking gravy. It's a cheaper cut too.
This recipe is great for slow cooking on a camp fire fire and I always make it in my South African Potjie over smouldering logs. It works just as well made in a casserole or saucepan and cooked in the oven.

  • Time: Full cooking time is 4 hrs. Can be made ahead.
  • Complexity: medium