Sala Ingredients:
Lettuce
Cucumber
Mixed Peppers
1 cup diced fresh pineapple
Optional Extra Ingredients:
Cooked Bacon
Walnuts, almonds (sliced or slivered), or pine nuts
Feta cheese
Salad Dressing:
1/4 cup Goedgedacht Pineapple Vinegar Dressing
1/4 cup Goedgedacht Extra Virgin Olive Oil
Salt to taste
Freshly ground black pepper to taste
Ingredients:
¼ cup Goedgedacht Olive Oil
½ cup Goedgedacht Cranberry Dressing
½ cup Mrs Balls Fruit Chutney
½ cup Tomato sauce
¼ cup sugar
2 spoons Mustard
Worchester or Soy Sauce
Mixed herbs (or Oregano or Cayenne pepper)
Salt & Pepper to taste
Directions:
In a medium bowl, whisk together ingredients and chill covered in Fridge until ready for use. Add Chicken to marinade an hour or so before ready to cook.
Tip: to avoid the marinade blackening – partially braai the chicken before adding the marinade directly onto the meat as a basting while already on the fire.
Ingredients:
1 kg beef fillet or rump
Goedgedacht blueberry vinegar dressing
Extra virgin olive oil
2 red onions
1 red pepper
Tom yum Goong
Cabbage marinated in the blueberry dressing
Galangal
Julienned carrots
Coconut cream /milk
Jasmine rice
Rice paper
Dipping Sauce Ingredients:
Sweet plum sauce
Goedgedacht Blueberry Dressing
Ponzu sauce
Soy sauce
Chillies (optional)
Preparation:
Cut the fat off the beef and give to cats. Cut up and marinade strips of beef fillet and rump in vinegar for 8 hours.
Galangal (Thai spice in powder or root form – we used both. Soaked the root in boiling water all afternoon and used 1 cup of the flavoured water in the mix).
Method:
Flash fry in hot oil. Add red onions, red peppers, carrots, galangal, 1 sachet of Tom Yum Goong and cook for a few minutes. Vegetables should stay firm/crisp. Add tin of coconut cream or milk. Wrap in rice paper.
Mix the sweet plum sauce, Goedgedacht blueberry vinegar dressing, ponzu sauce and soy sauce in equal parts for dipping sauce for the rice paper parcels.
Serve with Jasmine rice.
Serves 6.
Alternatives:
For added heat, put some chillies in vinegar and put on top.
Could also include broccoli, or chopped green beans.
Will work for chicken or prawns as well. For a sweeter flavour for chicken, add a can of drained mielies.
I prefer snoek but any salt water delight will do here, remember freshness is key.
Ingredients
Baste
Method
Cover one side of you braai grill will foil (shiny side facing down). Generously coat the snoek with olive oil. Sprinkle you cajun, sea salt and black pepper. Place snoek skin down onto the foil. Close the grill and place fish, skin side down, onto medium coals.
Once the fish is a third of the way turn and braai for the same amount time. Prepare the baste by combining all the ingredients into a bowl and microwave till butter and jam melts. On the third turn dol daai koela, open grill, baste generously, then add onion slices. Maak toe dan braai jy dai ding tot hy soos n Kruger rand lyk. Golden delicious!
Serve with fresh olive bread.
Recipe compliments of Big Merv!
This recipe does well with Smoked salmon slivers as well.
Recipe should take 5 minutes to put together with salmon fillets either pre-cooked or with the slivers. I personally prefer the slivers.
An assortment of salad leaves works best including some spicy leaves like rocket.
Ingredients
• 2 x 175g packs of hot-smoked salmon fillet
• 1 crisp red apple, finely sliced
• 6 red radishes, finely sliced
• 1 red onion, finely sliced
• 1 tbsp baby capers
Goedgedacht Lime dressing
• ¼ cup extra virgin olive oil
• ½ cup Goedgedacht lime dressing
• dash of Tabasco sauce
• 2 tbsp dill, roughly chopped
• ¼ tsp sea salt
• pinch freshly ground black pepper
Method
In a large bowl, break up the salmon into big chunky pieces. Add the apple slices, radishes, red onion and capers. Mix together thoroughly.
Prepare the dressing by placing all the ingredients into a blender for a minute or two. Pour over the salmon salad and leave to marinate for up to 10 minutes.
Serve with fresh sourdough bread, or fill a crunchy baguette. Serves 4.
Recipe compliments of Big Merv
Goedgedacht Extra Virgin Olive Oil
2 nice big purple aubergines cut into large chunks
1 heaped teaspoon dried oregano
Salt and freshly ground black pepper
1 chopped onion
4 cloves garlic – sliced
good bunch chopped flat leaf parsley
2 Tbs capers – rinsed, soaked and drained and chopped
A handful of green Goedgedacht olives – stones removed.
2-3 Tbs Goedgedacht pineapple dressing
5 large tomatoes – skinned by putting in boiling water for a few minutes and then chunked.
Get out a cast iron pot. Pour in a couple of glugs of olive oil and heat up. Add the aubergine chunks and oregano. Season with a little salt and toss around so the aubergine is evenly coated with olive oil Cook on high heat for about 4-5 minutes giving pan a shake. You may need to do this in two batches, When aubergines are golden on each side, add the onion, garlic and parsley and continue cooking for another couple of minutes. Add more oil if it looks too dry. Throw in drained capers and olives. Drizzle over the pineapple dressing. When the vinegar has evapoorated, add the chopped (skinned ) tomatoes . 10 minutes cooking then serve. Add more chopped parsley on the top. Goes well with bread and salad or baby potatoes boiled and rolled in olive oil and parsley. Delish.
Can be eaten warm or cold as a side veg or just with potatoes or as antipasto.
Place the lamb chops in a bag with blueberry dressing, marinade, salt and pepper. Squeeze the air out of the bag & allow the meat to marinade. Chops can be pan fried or grilled. Delicious!
Add lime vinegar dressing to your potato salad or potato wedges.
Make a small slit at the base of each olive.
Wash Olives in clean water place clean olives in bucket provided & cover with fresh water – make sure olives are below the water.
STAGE 1
Stir daily for 12 days – on 13th day throw water away -rinse olives & container.
Replace olives in bucket & cover with a salt water solution – 1 part salt to 10 parts water.
Stir daily for 12 days – keep olives below water level.
STAGE 2
Repeat stage 1.1 & 1.2 – the salt solution must be made with 1 part salt to 5 parts water.
Stir daily for 14 days – discard any floating olives.
STAGE 3
Repeat stage 2.1 & 2.2 – the salt solution must be 1 part salt to 2.5 parts water. (25%)
Stir gently every day for 12 days.
13th day throw away solution & rinse olives & clean bucket.
Cover with a 15% salt solution & leave until ready to eat – test once every 2 weeks until olives are to your own taste.
Throw away solution, rinse olives & lay out on a tray to air for one hour before bottling.
BOTTLING
Prepare a light 7-10% salt solution mixed with a light white wine vinegar +- 2%.
If flavouring with herbs use dried as fresh ingredients can cause botulism.
Or can use a fruit vinegar dressings.
Pack the olives tightly into clean glass jars and cover with a brine to your taste; seal with a tight fitting lid.
Olives should keep for 3 months – refrigerate after opening.
Caper and olive oil tapenade:
5 Tablespoons Capers
1/2 cup Green Olives
2 flat Anchovy Fillets – more to taste
4 garlic cloves
1/2 cup Extra Virgin Olive Oil
Coarsely chop the ingredients or blend in a food processor.Spoon over slices of French bread or use as a dip for:
Breads
Cocktails
Light suppers
Olive pastes
Pastas
Quiches and tarts
Salads
Stews and Bredies