Page 49 - SAPPO Boardpack l 13 May 2020
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ADDENDUM 1
Perfect FOOD
Perfect
FOOD
potatoes
potatoes POTATO AND PORK PATTIES GNOCCHI BOLOGNAISE IN PARTNERSHIP WITH SA PORK
IN PARTNERSHIP WITH SA PORK
POTATO AND PORK PATTIES
GNOCCHI BOLOGNAISE
SERVES 8 CRUMBS SERVES 4 10ml (2t) tomato paste and cook until soft. Add the beef stock, season smooth. Stir in the flour
SERVES 8
CRUMBS
SERVES 4
smooth. Stir in the flour
PREPARATION: 15 MIN
60ml (¼c) flour
60ml (¼c) flour
PREPARATION: 15 MIN
and cook until soft. Add
the beef stock, season
10ml (2t) tomato paste
CHILLING: 1HR
CHILLING: 1HR
a little oil if it sticks.
2 eggs, beaten
2 eggs, beaten
and salt.
and salt.
a little oil if it sticks.
PREPARATION: 20 MIN
125ml (½c) beef stock
and add to the pot. Close
PREPARATION: 20 MIN
and add to the pot. Close
125ml (½c) beef stock
Make this staple the star
Make this staple the star
the lid and turn the heat
3 Raise the heat to med-
310ml (1 ¼c) panko
COOKING: 50 MIN
COOKING: 4-8 MIN PER
COOKING: 4-8 MIN PER
7 Knead for 5 minutes on
salt and pepper to taste
salt and pepper to taste
Insert DRUM DPS (9 pages) 310ml (1 ¼c) panko COOKING: 50 MIN GNOCCHI 3 Raise the heat to med- the lid and turn the heat 7 Knead for 5 minutes on
PATTY
PATTY
ium and add the toma-
to high. Once boiling,
ium and add the toma-
GNOCCHI
breadcrumbs
breadcrumbs
a floured surface until
a floured surface until
to high. Once boiling,
of your meal with these easy
of your meal with these easy
toes and cook until soft,
reduce the heat and let
reduce the heat and let
toes and cook until soft,
30-60ml (2-4T) vegetable
BOLOGNAISE
BOLOGNAISE
smooth. Divide into 4,
smooth. Divide into 4,
2 large baking potatoes
30-60ml (2-4T) vegetable
2 large baking potatoes
PATTIES
simmer over low heat
oil oil
simmer over low heat
about 5-7 minutes. Add
360g plain flour, plus extra
roll into sausages about
100g bacon
and affordable recipes
and affordable recipes PATTIES TO SERVE 100g bacon 360g plain flour, plus extra about 5-7 minutes. Add 6 Gnocchi In the mean time, roll into sausages about
15ml (2T) olive oil
15ml (2T) olive oil
for 30 minutes.
for 30 minutes.
the beef and brown well,
the beef and brown well,
3cm wide, cut into small
250ml (1c) mashed
250ml (1c) mashed
3cm wide, cut into small
TO SERVE
for dusting
for dusting
2 garlic cloves, crushed
potatoes
2 garlic cloves, crushed
potatoes
5ml (1t) salt
5ml (1t) salt
stirring occasionally, until
stirring occasionally, until
60ml (¼c) mayonnaise
60ml (¼c) mayonnaise
6 Gnocchi In the mean time,
chunks and mark with
chunks and mark with
RECIPES & STYLING: LIZIWE MATLOHA
RECIPES & STYLING: LIZIWE MATLOHA
1 onion, chopped
1 garlic clove, minced
a fork. Put on a floured
all liquid evaporates and
all liquid evaporates and
a fork. Put on a floured
400g pork mince meat
boil the unpeeled
400g pork mince meat 1 garlic clove, minced 1 onion, chopped 1 Bolognaise In a pan over 4 Add the wine and let it boil the unpeeled 8 Cook in a pan of boiling
pinch of salt
30ml (2T) all-purpose flour
pinch of salt
30ml (2T) all-purpose flour
potatoes in salted water
tray.
tray.
potatoes in salted water
1 carrot, chopped
1 carrot, chopped
the meat sizzles.
1 Bolognaise In a pan over
the meat sizzles.
1 celery stalk, chopped
1 egg, beaten
1 egg, beaten
7,5ml (1½t) lemon juice
7,5ml (1½t) lemon juice
4 Add the wine and let it
low heat, cook the bacon
low heat, cook the bacon
8 Cook in a pan of boiling
until tender. Drain and
until tender. Drain and
1 celery stalk, chopped
leave to cool. Peel off the
in a little oil until it sizzles.
in a little oil until it sizzles.
salted water for 4-5
side salad
side salad
60ml (4T) fresh chives,
cook until the alcohol
cook until the alcohol
60ml (4T) fresh chives,
salted water for 4-5
leave to cool. Peel off the
250ml (2c) tomatoes,
250ml (2c) tomatoes,
30ml (2T) fresh parsley, 1 Patties In a medium 300g ground beef 2 Add the garlic, onion, 5 Mix the tomato paste in skins, add to a bowl and minutes. Drain well and
minutes. Drain well and
2 Add the garlic, onion,
burger buns (optional)
chopped
burger buns (optional)
chopped
evaporates, about
skins, add to a bowl and
evaporates, about
chopped
chopped
stir into the beef sauce.
stir into the beef sauce.
carrot and celery, raise
carrot and celery, raise
30ml (2T) fresh parsley,
beat the flesh with an
beat the flesh with an
7 minutes.
7 minutes.
300g ground beef
chopped
chopped
the heat to medium-low
the heat to medium-low
125ml (½c) dry red wine
125ml (½c) dry red wine
5 Mix the tomato paste in
1 Patties In a medium
(Turn over)
(Turn over)
electric whisk until
electric whisk until
2,5ml (½t) salt bowl, mix all the ingre
bowl, mix all the ingre
2,5ml (½t) salt
dients together until well
dients together until well
1,2ml (¼t) pepper
1,2ml (¼t) pepper
combined. Take a portion
combined. Take a portion
of mixture, about the size
of mixture, about the size
of an icecream scoop,
of an icecream scoop,
and shape it into a disc.
and shape it into a disc.
Repeat until there is no
Repeat until there is no
2 Crumbs Put the flour,
mixture left. Refrigerate
mixture left. Refrigerate
for 1 hour.
for 1 hour.
2 Crumbs Put the flour,
eggs and breadcrumbs
eggs and breadcrumbs
into three separate
into three separate
shallow bowls. Dip each
shallow bowls. Dip each
patty first into the flour,
patty first into the flour,
then the eggs and finally
then the eggs and finally
the breadcrumbs.
the breadcrumbs.
3 Heat 1530ml (12T)
3 Heat 1530ml (12T)
oil in a large pan over
oil in a large pan over
medium heat. Add the
medium heat. Add the
patties and cook for
patties and cook for
24 minutes per side
24 minutes per side
until browned. Add more
until browned. Add more
oil when necessary.
oil when necessary.
4 To serve In a small bowl,
4 To serve In a small bowl,
whisk together the
whisk together the
mayonnaise, garlic,
mayonnaise, garlic,
salt and lemon juice.
salt and lemon juice.
5 Serve the patties with
5 Serve the patties with
the dipping sauce and
the dipping sauce and
a side salad or on a
a side salad or on a
burger bun (if using).
burger bun (if using).
Add a kick to the
Add a kick to the
mayo by adding
mayo by adding
15ml (1T) English
15ml (1T) English
mustard. Whisk
mustard. Whisk
it into the rest
it into the rest
of the sauce
of the sauce
ingredients.
ingredients.
18 | 28 NOVEMBER 2019 www.drum.co.za t – teaspoon/s T – tablespoon/s c – cup/s www.drum.co.za 28 NOVEMBER 2019 | 19
t – teaspoon/s T – tablespoon/s c – cup/s
18 | 28 NOVEMBER 2019 www.drum.co.za
www.drum.co.za 28 NOVEMBER 2019 | 19
FOOD
FOOD (From previous page)
(From previous page)
IN PARTNERSHIP WITH SA PORK
IN PARTNERSHIP WITH SA PORK
POTATO AND
POTATO PORK SALAD
POTATO PORK SALAD POTATO AND
PEA CURRY
PEA CURRY
pieces.
the potatoes, a little at
vinegar, honey, water,
SERVES 4 1 medium sweet onion, vinegar, honey, water, pieces. the potatoes, a little at SERVES 4
SERVES 4
SERVES 4
1 medium sweet onion,
chopped
a time, cooking for about
4 In a pan over medium
PREPARATION: 10 MIN
PREPARATION: 15 MIN
olive oil and mustard.
PREPARATION: 15 MIN chopped olive oil and mustard. 4 In a pan over medium a time, cooking for about PREPARATION: 10 MIN
1-2 minutes after each
COOKING: 50 MIN 400g baby potatoes Set aside. heat, add the oil and 1-2 minutes after each COOKING: 40 MIN
Set aside.
COOKING: 50 MIN
heat, add the oil and
400g baby potatoes
COOKING: 40 MIN
cook the onions for
2 Salad Boil the eggs in
addition.
addition.
TO SERVE
6 To serve Dish the
30ml (2T) fresh parsley,
2-3 minutes. Add the
water for 8 minutes,
water for 8 minutes,
2-3 minutes. Add the
DRESSING TO SERVE 2 Salad Boil the eggs in cook the onions for 6 To serve Dish the 45ml (3T) vegetable oil
DRESSING
45ml (3T) vegetable oil
30ml (2T) fresh parsley,
3 large potatoes, cubed
60ml (4T) cider vinegar chopped drain and set aside. potatoes and more salt potatoes and rashers 3 large potatoes, cubed
potatoes and more salt
60ml (4T) cider vinegar
drain and set aside.
chopped
potatoes and rashers
freshly ground black
3 Put the rashers on a
30ml (2T) honey freshly ground black 3 Put the rashers on a to taste and cook until on to a salad platter and 1 medium red onion, finely
on to a salad platter and
to taste and cook until
30ml (2T) honey
1 medium red onion, finely
pepper
sliced
roasting tray and season
30ml (2T) water pepper roasting tray and season they start to brown at sprinkle the parsley and sliced
30ml (2T) water
sprinkle the parsley and
they start to brown at
pepper over. Peel the
with the salt. Roast for
30ml (2T) olive oil handful blue cheese with the salt. Roast for the edges, about 15- pepper over. Peel the 2 green chillies, chopped
30ml (2T) olive oil
the edges, about 15-
handful blue cheese
2 green chillies, chopped
20 minutes. Add the
eggs, cut them in wed-
15 minutes until cooked
5ml (1t) ginger paste
5ml (1t) Dijon mustard
(optional)
5ml (1t) Dijon mustard (optional) 15 minutes until cooked 20 minutes. Add the eggs, cut them in wed- 5ml (1t) ginger paste
ges and arrange on top.
fresh herbs
ras hers to the pan and
and crispy on the out-
SALAD fresh herbs and crispy on the out- ras hers to the pan and ges and arrange on top. 5ml (1t) garlic paste
SALAD
5ml (1t) garlic paste
a little oil to prevent
side. Remove from
Sprinkle the blue cheese
4 eggs
4 eggs side. Remove from a little oil to prevent Sprinkle the blue cheese 1 large tomato, finely
1 large tomato, finely
Preheat the oven to 180°C.
over (if using) and the
them from sticking.
5 pork rashers Preheat the oven to 180°C. the oven and set aside them from sticking. over (if using) and the chopped
the oven and set aside
5 pork rashers
chopped
5 Give the dressing a quick
to cool slightly. Chop
1 Dressing In a medium
fresh herbs.
salt 1 Dressing In a medium to cool slightly. Chop 5 Give the dressing a quick fresh herbs. 5ml (1t) ground cumin
5ml (1t) ground cumin
salt
2,5ml (½t) turmeric powder
60ml (4T) olive oil
60ml (4T) olive oil bowl, whisk together the into chunky bite-sized whisk and pour it over 2,5ml (½t) red chilli powder
2,5ml (½t) red chilli powder
whisk and pour it over
bowl, whisk together the
into chunky bite-sized
2,5ml (½t) turmeric powder
2,5ml (½tsp) coriander
2,5ml (½tsp) coriander
powder
powder
250ml (1c) green peas, fresh
250ml (1c) green peas, fresh
or frozen
or frozen
200ml water
200ml water
salt and pepper
salt and pepper
10ml (2t) coriander leaves,
10ml (2t) coriander leaves,
5ml (1t) fresh dill leaves,
chopped
chopped
5ml (1t) fresh dill leaves,
chopped
chopped
TO SERVE
TO SERVE
rice, cooked
rice, cooked
plain full-cream yoghurt
plain full-cream yoghurt
poppadoms
poppadoms
1 In a medium saucepan
1 In a medium saucepan
over high heat, add the oil
over high heat, add the oil
and potatoes and fry for
and potatoes and fry for
3-4 minutes. Remove the
3-4 minutes. Remove the
potatoes and set aside.
potatoes and set aside.
2 Using the same pan, add
2 Using the same pan, add
the onion and fry until
the onion and fry until
golden. Add the chillies,
golden. Add the chillies,
3 Add the tomato and fry
ginger and garlic paste
ginger and garlic paste
and fry for a few seconds.
and fry for a few seconds.
3 Add the tomato and fry
for 2-3 minutes. Add the
for 2-3 minutes. Add the
cumin, chilli, turmeric and
cumin, chilli, turmeric and
coriander powders, stir
coriander powders, stir
and cook for 2 minutes.
and cook for 2 minutes.
I can’t find pork to prepare other cuts. 4 Toss in the potatoes and
4 Toss in the potatoes and
peas and cook for 1
peas and cook for 1
to prepare other cuts.
I can’t find pork
mince in the meat
mince in the meat
For example, ask them
For example, ask them
PORK
minute. Add the water,
minute. Add the water,
PORK grocery store. Please help! to remove the bone from 5 Cover the pot and sim-
section of my
season and mix well.
section of my
season and mix well.
to remove the bone from
grocery store. Please help!
5 Cover the pot and sim-
a pork roast and tie it
a pork roast and tie it
TALK
TALK
with a string or put it into
mer until the pota toes
mer until the pota toes
with a string or put it into
WITH Head to the roasting netting. This are fork-tender. Add the
roasting netting. This
Head to the
are fork-tender. Add the
WITH
coriander and dill, mix
coriander and dill, mix
will ensure the roast has
will ensure the roast has
store’s butchery
store’s butchery
counter. They’ll be
a good shape and cooks
a good shape and cooks
counter. They’ll be
and cook for 1 minute.
and cook for 1 minute.
LIZIWE
evenly, and it will be easier
more than happy to grind
6 To serve Serve hot
LIZIWE more than happy to grind evenly, and it will be easier 6 To serve Serve hot
pork into mince for you.
pork into mince for you.
with rice, yoghurt and
with rice, yoghurt and
to carve into neat slices
to carve into neat slices
You can also ask them
poppadoms.
poppadoms.
when done.
when done.
You can also ask them
20 | 28 NOVEMBER 2019 www.drum.co.za | 21
20 | 28 NOVEMBER 2019 www.drum.co.za
| 21
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