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Farmhouse-Inspired Recipes Every South African Cook Should Master

04 June 2019
Homemade Bread

Homemade Bread

Umngqusho

Umngqusho

Hoenderpastei

Hoenderpastei

Vegetable Soup

Vegetable Soup

Winter is here and we are longing for hearty home-cooked meals, just like the ones enjoyed in cosy farmhouses across the country. In the city, it’s all too easy to grab a bite from the store instead of preparing something from scratch. But this month, we wanted to encourage our readers to get back to that home-style of cooking where it’s not about how fast the food is. Where it’s all about filling people’s hearts as much as their stomachs! Which is why we’ve prepared a list of delicious recipes inspired by the taste of the farm. Recipes that we believe all South African cooks should master.

1. Homemade bread

Few things are better than fresh homemade bread, yet many of us haven’t a clue on how to make it. Store-bought bread may be convenient but did you know that it’s actually cheaper to make your own bread, and a whole lot tastier too. Bread baking in the oven also gives off a heady aroma and helps keep the kitchen warm, perfect for those chilly winter days. Why not make your own bread by following this simple homemade bread recipe from mzansistylecuisine.co.za.

Makes: 1 small loaf – double the quantities for a bigger loaf.

Ingredients:

  • 625 ml (2½ cups) cake flour
  • 5 ml (1 tsp) salt
  • 10 ml (2 tsp) sugar
  • 5 ml (1 tsp) instant dry yeast
  • 15 ml (1 tbsp) margarine

Directions:

  1. Sift flour, salt and sugar into a bowl. Add the dry yeast and mix.
  2. Rub the margarine into the flour mixture.
  3. Gradually add lukewarm water and mix to form a soft dough.
  4. Knead the dough well for about 5 minutes until smooth and elastic.
  5. Remove the dough from the mixing bowl, if necessary, and knead on the counter.
  6. Place the dough in a bowl, cover with plastic wrap/dish-towel and leave to rest in a warm place.
  7. After 30-45 minutes knock down the dough and place it in a greased bread tin.
  8. Cover and allow to rise in a warm place until almost double in volume.
  9. Brush with water and bake at 180°C for 35 minutes.

2. Umngqusho

Umngqusho is one of those classic South African recipes that continues to be passed down from generation to generation. In the rural areas, this dish is often cooked in a potjie pot over the fire, but it tastes just as great when cooked upon a stove. So if you haven’t yet learned how to make this delicious blend of samp and beans, now’s the perfect time to try! Get the recipe for a traditional umngqusho below.

Serves: 10 people

Ingredients:

  • 500 g samp, rinsed and soaked overnight
  • 500 g sugar beans, rinsed and soaked overnight
  • salt to taste
  • oil
  • 1 onion
  • 2-3 tsp curry powder
  • 2 cloves garlic, crushed (optional)
  • 1-2 tomatoes
  • 1 vegetable stock cube
  • 2 potatoes
  • 50 ml butter (optional)

Directions:

  1. Mix the samp and beans together and soak overnight.
  2. Drain the water after soaking and place the samp and bean mix in a large pot. Add 5 - 6 cups of water and allow to simmer slowly, allowing most of the water to evaporate. Cook until the samp and the beans start to get soft. If not soft enough, add more water. Season with salt to taste.
  3. While the samp and beans cook, sauté the onion in a little oil until translucent. Add the garlic and curry powder. Allow to cook for a 1 - 2 minutes to get flavour out. Add the tomato, vegetable stock, ½ cup of water, and potatoes. Allow to simmer until potatoes are slightly soft.
  4. Drain the slightly soft samp and beans and add to the mixture. Allow to cook slowly until the potatoes, samp and beans are soft.
  5. Stir in the butter. Serve hot with a main course of choice.

3. Hoenderpastei

Hoenderpastei is a South African chicken pot pie, topped with a crust and layered with vegetables, hard-boiled egg and ham. Also known as ‘boer chicken pie’, this dish is a favourite amongst farmers and has even become a staple in the Cape Malay community. Every South African cook should know how to make a scrumptious chicken pie, and this hoenderpastei recipe by 196flavors.com is one of the very best.

Serves: 6 people

Ingredients:

  • 5 kg chicken pieces (with bones)
  • 3 hard-boiled eggs, sliced
  • 4 tbsp butter
  • 4 tbsp flour
  • 1 tsp whole allspice
  • 3 tbsp sherry
  • 1 tsp black peppercorns
  • 2 tbsp lemon juice
  • 2 bay leaves
  • 2 stalks celery, halved
  • 2 carrots, peeled and halved
  • 2 onions, quartered
  • ½ tsp ground mace
  • ½ tsp pepper
  • 1 egg yolk, beaten
  • A few sprigs of parsley
  • 60 g ham, sliced (optional)
  • Short crust pastry (35 x 25 cm rectangle)
  • 1 egg, diluted in 1 tbsp of water

Directions:

  1. Place the chicken in a large pot and cover with water, allspice, peppercorns and bay leaves. Add salt to taste. Add the celery, carrots, onions, and the parsley sprigs.
  2. Simmer covered for 30 minutes, or until the vegetables are tender but still a little crisp. Take the vegetables and chicken out of the pot and set aside. Strain the broth into a bowl.
  3. Preheat oven at 200°C.
  4. Thinly dice the vegetables. Debone the chicken and coarsely cut the meat. In a 30 x 20 cm baking dish, alternate layers of chicken, vegetables, ham, and hard-boiled egg.
  5. In a saucepan on medium heat, melt the butter and stir in the flour, 2 cups of the strained chicken broth, sherry, lemon juice and mace. Simmer until the sauce thickens.
  6. Slowly add the egg yolk into the sauce, and stir for an additional minute. Pour the sauce over the chicken and vegetable mixture.
  7. Cover the pie with a layer of shortcrust pastry. Fold the pastry around the edges.
  8. Brush the pastry with the beaten egg and bake in the pre-heated oven for 25 minutes.

4. Vegetable Soup

A steaming hot bowl of soup is the perfect antidote to the winter blues. Whether you prefer butternut, bean or vegetable, one thing is for certain: soup is always best when it’s cooked low and slow. Even though grocery stores have made it possible to buy ready-made options, a hearty farm-style soup still comes out tops. So when you have a bit of time to spare, put this tasty veggie soup from rainbownation.com on the menu.

Makes: 4 litres (16 cups) of vegetable soup.

Ingredients:

  • 180 g (1 cup) soup mix of lentils, oats, barley and peas
  • 4 litres (16 cups) water
  • 4 pieces shin with marrow
  • 2 large carrots
  • 2 large potatoes
  • 1 large potatoes
  • 1 large onion
  • 1 tin (410 g) whole peeled tomatoes
  • 100 g (1 cup) chopped celery
  • 100 g (1 cup) broken spaghetti
  • 25 ml (5 tsp) salt
  • 20 ml (4 tsp) Worcestershire sauce
  • 1 ml curry powder
  • pinch of pepper
  • finely chopped parsley

Directions:

  1. Soak the soup mix in the water for an hour or so. Add the soup meat and cook it until tender. Spoon out the meat.
  2. Peel the carrots and grate coarsely. Peel and halve the potatoes. Peel and chop the onion. Cut the tomatoes.
  3. Add the carrots, potatoes, onions, tomatoes with their juice and the celery to the soup mix and boil until the potatoes are soft.
  4. Remove the potatoes from the soup and add the spaghetti, salt, Worcestershire sauce, curry powder and pepper. Boil until the spaghetti is done.
  5. Mash the potatoes. Cut up the soup meat and add, together with the mashed potatoes, to the soup. Boil till it is well blended.
  6. Sprinkle the soup with a little parsley and serve hot.
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