Chicken sosaties

Tags

barbeque, BBQ, braai, cape malay, Chicken, curry, kebabs, skewered foods, sosaties, traditional food

Sosaties are one of the great  traditional South African braai (barbeque) foods of all time.  Sosaties are not just any old kebabs.  They’re usually lamb meat on skewers, marinated in a distinctive aromatic Cape Malay-style sauce.  The term derives from sate (“skewered meat”) and saus (spicy sauce).  There are a few variations to the sosatie marinade, but most at least include apricot jam, curry powder and onions. The combination of fruit and curry flavors is something you’ll see often in  Cape Malay recipes, like the classic bobotie, and give such delicious results.

Today, I have decided to do a chicken sosatie.  See Lamb sosaties for my lamb sosatie recipe.

Serves 4

Ingredients:

4 skinless, boneless chicken breasts cut up into large cubes
1 large green pepper
1 onion
12 dried yet plump apricots
marinade:
3 small onions, diced
1-2 small chili peppers or ½ teaspoon chilli flakes
2 Tablespoons vegetable oil
2 Tablespoons/ 30 g curry powder (depends on the strength)
2 teaspoons turmeric
2 bay leaves
2 teaspoons powdered ginger
2 teaspoons ground coriander/cilantro
10 dried apricots, cut into tiny pieces
175 ml/ ¾ cup apricot jam
50 g / ¼ cup light brown sugar
150 ml / ⅔ cup white wine vinegar
300 ml / 1¼ cup water

Method:

Peel and dice the onions
Cut up the peppers finely
Heat the oil over medium heat, add the onions and chili and cook until just translucent
Add the curry, turmeric, bay leaves, ginger and coriander and allow to cook for a minute
Add the apricots and all the remaining ingredients and leave to simmer about 15 minutes
Remove from heat and allow to cool completely, about 3 hours
When cool, add the marinade to the meat and place in the refrigerator for about 24 hours ideally (minimum 4 hours)
Now cut the peppers and onions to the same size as the meat cubes
When ready to grill, thread four meat pieces alternating with green pepper, onion and apricot to make a sosatie
Remember to soak the skewers first if you are using wooden ones so that they do not burn
Heat the BBQ to about 250°C/500°F
Cook the kebabs about 10 to 15 minutes
Turn several times to make the edges golden, basting with the marinade
Enjoy! Lekker eet! Bon Appetit!

Wine suggestion: Viognier or Chenin Blanc go well with this spicy dish but if you prefer a red, Shiraz or Grenache are equally good choices

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Buttermilk Rusks

Tags

biscotti, cookies, rainbow nation, rusks, south african, traditional cooking

For those who do not know, rusks are similar to Italian biscotti, and are a much loved South African treat.  Dipped into a cup of hot coffee they are a true delight, especially with that first cup of coffee in the morning.  Most South African homes are never without a tin of them in the cupboard.

Rusks date back to the Voortrekkers, the Afrikaners who trekked across South African with their ox wagons and were made out of the need to have foods that would keep for a very long time.

Makes about 20 pieces

Ingredients:

500g / 4 cups self raising flour (farine pour gateau)
1/2 teaspoon salt
250g / 2 sticks cold butter, cut into small cubes
200g / 1 cup white sugar
250ml / 1 cup buttermilk
1 egg

Method:

Preheat your oven to 180C / 360F
Butter and flour (or use non stick baking spray) a bread tin (21cm long, 11cm wide and 7cm high (8 x 4 x 3 inches approx))
Place the flour, salt and cold butter into a large bowl
Rub the butter into the flour using your fingers until it resembles fine breadcrumbs
Add the sugar and mix
Whisk the buttermilk and egg
Add to the flour mixture and mix well with a fork
Pour the dough into the baking tin
Bake for about 60 to 70 minutes
Remove from oven and allow to cool for 5 minutes before removing from the tin and placing on a rack
Once cooled completely, cut the loaf into pieces and place on an ungreased baking sheet
Heat the oven to 100C / 200F
Place the sheet in the oven for at least 8 hours until completely dry, crunchy and brittle
Make yourself a large cup of coffee and dip your rusk to enjoy

Bon Appétit!

 

 

Spicy yoghurt chicken

Tags

cape malay, Chicken, rainbow nation, South Africa, spicy, yoghurt

This is a Cape Malay classic recipe that is so easy and yet so flavourful. The smell of the spices cooking will have everyone waiting around the table for the meal to be ready. If you do not have Greek yoghurt, regular plain yoghurt will do but the sauce will be thinner. It might not be the prettiest looking dish but it is one of my favourite go to recipes.

Serves 4

Ingredients:

4 chicken legs (thigh and drumstick)
1 tablespoon olive oil
1 tablespoon butter
1 large onion, thinly sliced
3 cloves garlic, crushed (optional)
1 teaspoon ground ginger
Salt and freshly ground black pepper
500ml / 2 cups hot water
375 ml / 1 1/2 cups natural Greek yoghurt
Fresh cilantro, roughly chopped
1 teaspoon turmeric
1 teaspoon garam masala

Preparation:

Heat the butter and oil in a large, heavy bottomed pan
Sauté the onion until translucent and starting to colour slightly
Add the garlic, ginger, salt and pepper and cook for about 5 minutes over medium low heat
Add the chicken portions and brown well
Pour in the hot water and simmer for about 45 minutes
Add the yoghurt, cilantro, turmeric and garam masala and stir well to combine all
Do not allow to boil but cook gently for 1 to 2 minutes to heat the sauce
Serve with rice or naan bread and some chutney
Enjoy!