Deliciously South African

Inspired by our rich heritage, these dishes take local dishes to the next level

Deliciously South African

Braai bowls with Peppadew atchar

Serves 4–6

For the atchar
½ cup Peppadews, chopped
10 green beans, sliced
1 large carrot, julienned
1 cup cauliflower florets
1 cup white vinegar
3 cloves garlic, peeled and crushed
1 tbsp roasted masala
2 tsp cayenne pepper
1 tsp turmeric
½ tsp cumin
½ tsp coriander

For the bowls
1 cup samp
Boerewors, beef rump or beef sosaties (your choice)
425g baby corn, halved
3 tbsp olive oil
1 small butternut, peeled and cubed
Salt and pepper
100g baby spinach

For the atchar
1. Toss together the vegetables in a glass bowl (metal will react with the vinegar).
2. Heat the vinegar in a pot until just before boiling. Pour over the vegetables and toss. Leave for 1 hour, ensuring the vinegar covers the vegetables.
3. Add the garlic and spices and leave for 1 hour (the longer you leave the atchar, the more the flavour will develop).
4. Pour the atchar into sterilised jars. Once opened, it will keep for up to 2 weeks in the fridge.

For the bowls
1. Bring 1L water to the boil and cook the samp for 1  hours, until soft.
2. Cook your choice of meat on the braai.
3. Toss the baby corn with 1 tbsp olive oil and braai until charred.
4. Drizzle the butternut with 2 tbsp olive oil, sprinkle it with salt and pepper, wrap it in foil and braai until soft, about 30 minutes.
5. To serve, arrange samp, meat, baby corn, butternut, spinach and atchar in bowls.

Bobotie naanwiches with mint chutney

Serves 4

For the bobotie meatballs
500g beef mince
1 slice bread, soaked in milk
2 tsp apricot jam
2 tsp curry powder
1 tsp turmeric
1 tsp cinnamon
1 tsp ginger
1 tsp coriander
1 clove garlic, peeled and crushed
Salt and pepper

For the chutney
2 cups fresh mint
¼ cup lemon juice
¼ cup olive oil
4 Medjool dates
1–2 green chillies
1 clove garlic, peeled and crushed
2 tsp peeled and grated ginger

For the naanwiches
¾ cup plain yoghurt
¼ cup slivered almonds, toasted
4 carrots, cut in ribbons
4 naans, toasted

1. Mix all the meatball ingredients in a bowl. Roll into balls.
2. Heat a little oil in a pan and fry the bobotie meatballs until crispy and brown.
3. Place all the chutney ingredients in a food processor and blend until a paste forms.
4. Mix the plain yoghurt and the toasted almonds.
5. To assemble the naanwiches, spread some almond yoghurt on each naan and top with bobotie meatballs, carrot ribbons and a drizzle of chutney.

Malva blondies with Amarula glaze

Makes 9

For the blondies
250g butter
1½ cups brown sugar
200g white chocolate, cut into chunks
4 eggs
2 tbsp apricot jam
1 tsp vanilla essence
1 cup cake flour
1 tsp bicarbonate of soda
½ tsp salt

For the glaze
½ cup brown sugar
½ cup water
¼ cup Amarula
¼ cup evaporated milk

For the blondies
1. Preheat oven to 180°C and line a 20 cm2 baking tin.
2. Melt the butter in a pot. Add the brown sugar and whisk until it is fully dissolved.
3. Remove the pot from the heat, add half the white chocolate and stir until it has melted into the mixture. Allow to cool for 10 minutes, then whisk in the eggs, jam and vanilla.
4. In a bowl, mix the flour, bicarb and salt. Fold the dry ingredients into the wet ingredients.
5. Pour the mixture into the baking tin. Scatter the rest of the white chocolate over the top. Bake for 40 minutes, until the blondies are browned on top but still slightly wobbly in the middle.

For the glaze
1. Bring the sugar and water to the boil, then lower the heat and cook until the syrup turns amber.
2. Remove the syrup from the heat and slowly drizzle in the Amarula and evaporated milk. Whisk until fully incorporated.
3. Serve the blondies topped with the glaze and a scoop of vanilla ice cream.

Recipes & styling: Amerae Vercueil; Stylist’s assistant: Jana du Plessis; Photography: andreas eiselen/

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