Going on a Cooking and baking Safari with The Food Fox

Safari dried fruits and nuts have been around for many years and, just like me, I think you also might have fond memories of some or other confectionery from your mom or grans oven, made with loving care and Safari Dried fruits. Back in the days when I was still a handful during Sunday services, raisins came in little boxes and my mom had me sitting still right through a service with those little boxes.
On Tuesday we created memories in my kitchen. I was blessed to have 3 of our top bloggers in my kitchen. For a change I could just watch and take pictures, all the cooking was done by these gorgeous ladies. They were Jane-Anne from Scrumptious South Africa, Ilse van der Merwe or better known as  The Foodfox and Ishay Govender from the award winning blog Food and the Fabulous. All three ladies are excellent at blogging and social media, I wanted to put their cooking skills to the test and they had to create 1 cooked meal and 1 baking or dessert recipe, using Safari Dried Fruits and Nuts.
Traditionally we use dried fruits in sweet dishes or maybe in a oxtail potjie or cooked with venison, but not in my wildest dreams could I imagine dried apricots with green olives in a chicken pie. (For this recipe you will have to wait!

Our featured blogger on RSG this Thursday morning is Ilse van der Merwe better known as The Foodfox. Ilse has featured on our RSG show a while back with her delicious Chicken Nectarine Salad.This time she shares her two recipes:
Bobotie with dried apricots and cashew nuts and Malva pudding with dates and pecan nuts. Old classics with new twists, but they were both utterly delicious. The malva pudding was so rich and moist that I could only finish half my bowl, The bobotie was legendary…. to say the least. 
Today, I share the Bobotie recipe.

 Bobotie with dried apricots and cashew nuts

30 ml (2 T) vegetable oil
1 onion – chopped
            2 cloves garlic – chopped
2 t freshly grated ginger root
2 t mild curry powder
½ t turmeric
½ t fine coriander
½ t fine cumin
½ t fine cinnamon
500 g lean beef mince
salt and pepper
1 T lemon juice
2 T chutney
2 T fine apricot jam
1 T Worcestershire sauce
1 T tomato paste
1  slice of bread, processed to fine crumbs, soaked in water
125 ml (1/2 cup) finely chopped dried apricots
100 g roasted cashew nuts – finely chopped
4 bay leaves
Top layer:
250 ml coconut milk (or use regular milk)
           2 eggs
salt and pepper
Method:
In a heavy based pot over medium heat, add the oil, then fry the onion, garlic and ginger until soft and.
Add the dry spices and fry for 1 minute (the bottom of the pot will look very dry, don’t worry about it)
Add the mince, then fry until it has changed color, taking care not to brown it too much. Season with salt and pepper.
Add all lemon juice, chutney, jam, Worcesterhire sauce and paste along with the soaked breadcrumbs, cashews and chopped apricots. Stir well, then cover, and let it simmer on low heat for 20-25 minutes. This mixture burns very easily, so check on it every 5 minutes and scrape the bottom with a wooden spoon to prevent burning.
Remove from heat, then transfer to an ovenproof dish and flatten the surface. Press in the bay leaves.
In a separate bowl, lightly mix the eggs with the coconut milk and season lightly with salt and pepper. Pour over mince mixture. Bake in a pre-heated oven at 180 degrees Celsius for 40 minutes, or until the top layer is set and golden brown.
Serve with rice, extra chutney, desiccated coconut, sliced bananas or any other sambals of your choice.
 Tune into RSG on Thursday Mornings just after 9 for these delicious recipes.
100-104Fm or listen online!


Advertisements