Oat Fritters From South Africa Recipes

Steps:

• Saute finely chopped bacon, mushroom and tomato in a frying pan.
• Using a little water or milk, blend rolled oats to a smooth cream and add beaten egg, parsley and salt and pepper.
• Fry tablespoonfuls of batter on both sides until golden-brown.

Steps:

• In a large sauce pan, bring 3 cups of the water to a boil. Add rice.
• In a bowl, combine peanut butter with remaining cup of water. Stir until peanut butter is nearly all dissolved. Add mixture to cooking rice. Allow water to return to a boil and add the wheat, millet or corn flour.
• When cereal nears desired thickness, remove from heat, stir in lemon juice and cover.
• Add milk and sugr to achieve desired sweetness and thickness.
• Serve warm.

Steps:

• Cream butter and sugar until light and fluffy.
• Add eggs and vanilla essence to creamed mixture, beat a little longer (2 minutes or so).
• Sift dry ingredients, add to mix and make dough.
• Roll and cut small identical sized biscuits, or roll small even-size balls and flatten slightly with hand or use a biscuit-press (which is what I use for these).
• Bake at 170°C or 325°F until slightly golden at edges - or lift up the biscuit, if it is light brown under it's done.
• Cool on rack.
• Once cold sandwich together with 'Icing' and sprinkle with castor sugar.
• Icing: Cream together with mixer.
• Note: Castor sugar is finer than granulated sugar (in the US look for superfine sugar).

Steps:

• Using the tip of a sharp paring knife, make slits about an inch deep all over the surface of the lamb, spacing them about an inch apart.
• Insert a sliver each of garlic and ginger into each slit.
• Place the lamb in a non-reactive roasting pan and set aside while you prepare the Marinade.
• Combine the Worcestershire sauce, soy sauce, sugar, both the mustards, lemon juice, oil, garlic, ginger, scallions, red pepper flakes,coriander, and cumin seeds in a small, heavy saucepan and bring to a boil over medium heat, stirring to dissolve.
• the sugar. Cook until thick and syrupy, about 3 minutes, stirring.
• frequently to prevent sticking. Remove from the heat and taste for seasoning, adding salt and pepper as necessary. Let cool to.
• room temperature.
• Pour half the cooled marinade over the lamb in the roasting pan, brushing to coat on all sides. Cover and let marinate, in the.
• refrigerator, for 3 to 8 hours.
• Set up the grill for indirect grilling (check in the grilling forum about inderect heat). placing a large drip pan in the center, and preheat to medium.
• When ready to cook, place the lamb on the hot grate over the drip.
• pan and brush with more glaze. Cover the grill and cook the lamb.
• until done to taste, 2 to 2 1/2 hours; an instant-read meat.
• thermometer inserted in the thickest part of the leg (but not.
• touching the bone) will register 16Q`F for medium. Brush the leg.
• with glaze two or three times during cooking. If using a charcoal.
• grill, add 10 to 12 fresh coals per side every hour.
• Transfer the lamb to a cutting board and brush one last time with marinade, then let stand far 10 minutes before carving. While the lamb stands, heat any remaining marinade to serve as a sauce with the lamb.

Steps:

• Preheat oven to 350°F.
• Saute the beef with onions until meat is browned.
• Soak the bread in half the milk; then mash the slice with a fork.
• Combine all the ingredients (except the remaining milk and egg).
• Spread mixture into a greased casserole and bake for 1 hour.
• Beat the egg with the remaining ½ cup of milk and pour over the casserole.
• Return to oven for another 30 minutes.

Steps:

• In a large, heavy skillet or stew pot, fry the onions in butter until they are golden brown. With a slotted spoon, remove about 1/3 of the slices and set aside.
• Add to the pot the ginger, garlic and chili paste, and fry for 5-6 minutes, stirring constantly. Then add the lentils, green peas, carrots and green beans. Reduce heat and cook for 15 minutes, adding more butter or a bit of oil if needed.
• Add the tomatoes, spices and mint, and stir for 5 minutes.
• Then pour a cup of hot water, cover, and simmer until vegetables are about half cooked.
• Add rice, potatoes, salt and another 4-5 cups of hot water (use the lesser amount if your vegetables have created quite a bit of liquid). Cover again, and cook for another 20-30 minutes until rice is done and water is absorbed.
• To serve, garnish with the reserved onion slices, and pass around a bowl of yogurt as a sauce.

Steps:

• Heat 2 inches of oil in a heavy saucepan or fryer to 375 degrees. Grate the sweet potatoes into medium-sized bowl, cover them with boiling water, and let them stand for 15 minutes.
• Drain off the water and slowly add the remaining ingredients, stirring to make sure that they are well mixed. You should have a thickish paste that will hold its shape when picked up in a tablespoon. If the mixture is too thick, add a bit of warm water. If it is too thin, add a bit more flour.
• Drop the mixture, a few tablespoons at a time, into the hot oil and cook the fritters for 3 to 5 minutes, or until they float to the surface, turning them once to make sure that they are slightly browned on each side.
• Drain on absorbent paper and serve hot.

Steps:

• Dissolve salt in enough boiling water to cover lentils. Add lentils.
• and cook until tender about 20 minutes. Drain and mash with potato masher.
• Heat oil in a pan and fry onions and garlic until onions are golden.
• Add remaining ingredients and simmer for a few minutes. Stir in lentils and heat until thick. Serve hot.