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!

 

 

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Duck confit / Confit de canard

Tags

confit, Duck, duck confit, south western cooking, traditional cooking

A standard on most bistro menus in France, you can even buy it in jars and cans ready to eat in all supermarkets but nothing beats making it yourself. It is a traditional, simple, classic French cooking in one bite, kind of dish and I believe it is best served, as is, accompanied by some french fries cooked in duck or goose fat. Perfection on a plate.
Make the duck confit at least 24 hours before you want to serve this dish.

Serves 4

Ingredients:

4 medium duck legs
Coarse sea salt and freshly ground black pepper
600 g / 3 cups rendered duck or goose fat
1 bay leaf
4 garlic cloves, peeled, whole
Thyme, fresh, a few sprigs

Preparation:

Rub a generous amount of salt and black pepper into the duck legs
Place in a shallow dish, cover, and place in the refrigerator for at least 6 to 24 hours (not more), turning the legs over halfway through
Rinse the duck legs with cold water and dry well with paper towels
Preheat the oven to  140C / 285F
Melt the duck or goose fat in a dish or pan large enough to hold all 4 legs in a single layer
Add the bay leaf, garlic and thyme and cook over medium heat for a few minutes
Add the legs, making sure they are completely submerged, cover and transfer the dish to the oven
Cook for 2 to 2 1/2 hours, then remove from the oven and leave to cool in the fat
Chill (in the fat) for at  least 24 hours or until needed

To serve, you can reheat the duck in one of two ways
Preheat the oven to 220C / 440F
Lift the duck legs out of the fat and wipe off most but not quite all of it with a paper towel
Put them skin–side up onto a rack resting over a roasting tin and roast for 15-20 minutes until the skin is crisp and golden and the meat has heated through
Alternatively, sauté the legs in a frying pan over medium heat until crisp golden and heated through
Either way, they are delicious
Serve with french fries
Bon Appétit!

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Pickled Fish – a Cape Easter Tradition

Tags

cape malay, fiesta friday, fish, kerrievis, pickled fish, pickling, rainbow nation, South Africa, traditional cooking

 

 

Pickled fish is a huge tradition in the Cape, and interestingly it is very popular at Easter time. Tradition has it that this is because Christians are not supposed to eat meat on Good Friday and so this was the perfect meal to prepare a few days in advance and would be ready for when the family returned from the long Good Friday church service, however it is equally as popular with the Cape Muslim community so I am not sure that it has anything to do with Easter to be honest. It is still today to be found on many tables for lunch not only on Good Friday but throughout the year. Few Cape homes would not have their own recipe for “kerrievis” as pickling was a popular way of preserving fish in the days before refrigerators.

Traditionally pickled fish is prepared by frying a fairly meaty, firm fish (Snoek or Yellowtail are the favoured fish to use but Hake or Kingklip may also be used) in batter and then covering it with a pickled onion sauce.  The sauce is made with curry and spices and is quite spicy.  Once cooked and in the sauce the fish  has to sit for at least 24 to 48 hours absorbing all the flavours of the spices and vinegar for intensity and is served as a cold dish, usually at room temperature. I have prepared it without the batter as I prefer it this way.

Serves 6

 

Ingredients:

• 1/4 cup vegetable oil for frying
• 1 1/2 kg / 3 pounds cod fillets, cut into smaller portions
  
• 2 tablespoons flour
• salt
  
• 2 large onions, peeled and sliced into rings
• 2 cloves garlic, chopped
• 8 whole black peppercorns
• 4 whole allspice berries or 1/2 teaspoon allspice powder
  
• 3 bay leaves
• 1 red chilli pepper, seeded and diced
• 2 cups red wine vinegar
• 1/2 cup water
• 1/2 cup packed brown sugar, or to taste
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander

Preparation:

• Heat the oil in a large skillet over medium-high heat.
• Season the fish with salt and dust with some flour then place in the skillet.
• Fry on both sides until fish is browned and cooked through, about 5 minutes per side.
• Remove from the skillet and set aside.
• Fry the onions and garlic in the same skillet over medium heat until translucent.
• Add the peppercorns, allspice berries, bay leaves, and red chilli pepper.
• Pour in the vinegar and water and bring to a boil.
• Stir in the brown sugar until dissolved.
• Season with curry powder, turmeric, cumin and coriander.
• Taste and adjust the sweetness if desired.
• Layer pieces of fish and the pickling mixture in a serving dish.
• Pour the liquid over until the top layer is covered.
• Allow to cool then cover and refrigerate for at least 24 hours before serving.
• Enjoy!