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"Heritage Day Delights: A South African Culinary Journey"

Starter: Boerewors Sausage Rolls

Ingredients:

  • 500g boerewors (South African sausage)
  • 1 sheet of puff pastry
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon olive oil

Instrucions

  • Preheat your oven to 200°C (392°F).
  • Remove the casing from the boerewors and roll it into a long sausage shape.
  • Lay out the puff pastry sheet and place the boerewors sausage in the center.
  • Fold the puff pastry over the sausage, sealing the edges with a bit of water or egg wash.
  • Brush the top of the pastry with the beaten egg.
  • Place the sausage roll on a baking sheet, seam-side down, and brush the top with olive oil.
  • Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the sausage is cooked through.
  • Slice the sausage roll into bite-sized portions and serve with a tomato chutney or dipping sauce.

Main Course: Lamb Potjie

Ingredients:

  • 1.5 kg lamb stew meat, cubed
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 potatoes, cubed
  • 1 cup butternut squash, cubed
  • 2 tomatoes, chopped
  • 2 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 1 tablespoon paprika
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup beef or lamb broth
  • Fresh coriander leaves for garnish

Instructions:

  • Heat the vegetable oil in a large cast-iron potjie pot over medium-high heat.
  • Add the chopped onions and garlic, sauté until translucent.
  • Add the lamb pieces and brown them on all sides.
  • Stir in the curry powder, paprika, dried thyme, salt, and pepper.
  • Add the chopped tomatoes and cook for a few minutes.
  • Add the carrots, potatoes, butternut squash, and beef or lamb broth.
  • Cover the pot with a lid and simmer over low heat for about 2-3 hours, stirring occasionally, until the lamb is tender and the stew is thick and flavourful.
  • Garnish with fresh coriander leaves before serving.

Dessert: Malva Pudding

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1 tablespoon apricot jam
  • 1 tablespoon butter
  • 1 teaspoon vinegar
  • 1 cup milk
  • For the sauce:
    • 1/2 cup butter
    • 1 cup cream
    • 1 cup sugar
  • 1/2 cup hot water

Instructions:

  • Preheat your oven to 180°C (356°F) and grease a baking dish.
  • In a mixing bowl, combine the flour, sugar, baking soda, and salt.
  • In another bowl, whisk together the egg, apricot jam, butter, and vinegar.
  • Add the wet ingredients to the dry ingredients and mix well.
  • Gradually add the milk and stir until you have a smooth batter.
  • Pour the batter into the greased baking dish and bake for 30-40 minutes or until golden brown and cooked through.
  • While the pudding is baking, prepare the sauce by melting the butter in a saucepan, then adding the cream, sugar, and hot water. Stir until the sugar has dissolved.
  • As soon as the pudding is out of the oven, pour the hot sauce over it. The pudding will absorb the sauce, creating a deliciously sticky texture.
  • Allow the pudding to cool slightly before serving. It’s traditionally served warm with a scoop of vanilla ice cream or a dollop of whipped cream.