It’s already August and I realized that I’ve only made a vindaloo and butter chicken this winter. Not that you cannot make a curry any time of the year but spicy food always seems nicer on a cold day. As it’s a chilly week in Cape Town it seemed like the perfect time for a Lamb Rogan Josh.
As date night and Women’s Day were on the same day this year, I decided to make a three course meal for Tanya. The three meals consisted of sticky chicken wings, kudu sosaties and bread pudding.
“Kook en Geniet” is the most successful South African cookbook ever published. First published in 1951 and over a million copies later, this is the cookbook to use if you are looking for authentic South African recipes. Adrienne received a copy as a gift a while ago and decided to make lamb sosaties.
Winter has finally arrived in Cape Town and I wanted to make some comfort food for this week’s date night.
Few things say comfort food more than a slow cooked stew, so I decided to make a Moroccan lamb tagine.
Sosatie (pl sosaties) is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from sate (“skewered meat”) and saus (spicy sauce). It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa. Marinated, cubed meat (usually lamb) is skewered and braaied (barbecued) shish-kebab style. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers. Source: Wikipedia
I think most South Africans will agree that sosaties are an essential ingredient for any traditional South African braai. I decided to make four types of different sosaties using different marinades and different meats for date night.
We had the family over for lunch on Sunday and as my dad loves a good lamb curry, I decided on an Indian menu with the curry made in a potjie over the coals for a South African twist.
I recently came back from an over landing trip in Africa that took me a month. This had an impact on my cooking time and I decided to make up for it by creating a couple of dishes. Seeing that it is winter time and very cold in Cape Town currently, I decided to make 5 different soups.
A friend of mine recently gave me a nice cut of bacon. Upon first seeing the piece of meat I thought it was a duck breast. The idea of duck got stuck in my mind and I decided to convert an Angry Duck recipe into “Angry Pork”. This will then be a starter for date night where the two other dishes are Mexican Soup and Lamb Shank with oven roasted veg.