August 29th, 2008 by alice
Tags: Biltong
INGREDIENTS
- 5-10kgbeef
- 625mlvinegar
- 75gsugar
- 10mlbaking soda
- 10mlblack pepper
- 45mlwhole coriander seeds
- 275gcoarse salt
DIRECTIONS
- Trim excess fat off the meat.
- Slice meat along the grain no thicker than 1.5cm.
- Cut those slices into strips of 3-5cm wide.
- Combine sugar, baking soda and black pepper.
- Roast coriander in a pan over a medium heat for 2 minutes and then crush it fine.
- Mix into the sugar mixture.
- Pour vinegar into a flat dish and drag meat strips through the vinegar coating them well.
- I use my cooler box for this next step in the process: sprinkle a handful of salt over the bottom of the cooler box and cover with a layer of meat strips.
- Sprinkle the meat with a layer of salt and then the spice mixture.
- Keep layering the meat, salt and spicesfinishing with a layer of salt and spices.
- Close cooler box and leave to stand for 24 hours.
- Discard any left over vinegar.
- When you open the cooler box, there will be a lot of water drawn from the meat and the salt should be dissolved.
- Take the meat out of the cooler and place on a tray.
- Remove any large pieces of salt that may still be on the meat.
- It is your choice if you still want to pat the meat dry, I never do.
- Discard the water in the cooler.
- Using a paperclip opened to resemble an “S”, hook each meat strip and hang to dry.
- I use a biltong box because the biltong is dry within 3 days of hanging - conventional methods take much longer.
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August 29th, 2008 by alice
Tags: Gourmet, Points, Pretzel, Sticks
INGREDIENTS
- 1ouncecaramel candies, soft, about 4 squares
- 2pretzel sticks
- 1tablespoonchocolate sprinkles
DIRECTIONS
- Put cararmel squares in a glass bowl and microwave on high for 10 seconds.
- Remove and stir, repeat until caramel is melted.
- Dip 1/3 of each pretzel rod into caramel, then roll in sprinkles.
- Place on wax paper and allow to harden for 5 minutes before eating.
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August 29th, 2008 by alice
Tags: Banana, Bread, Nut, Rogenes, See, Sharonse
INGREDIENTS
- 1/2cupbutter
- 1cupsugar
- 2eggs
- 2cupsflour
- 1teaspoonbaking soda
- 1/2teaspoonsalt
- 3-4mashed bananas
- 1/2cup choppednuts
DIRECTIONS
- Cream butter and sugar, add eggs.
- Blend in flour, soda, and salt.
- Mix thoroughly, then add bananas and nuts.
- Makes 1 large loaf cooked at 350 degrees for 60 minutes or 2 small loaves baked for 40-45 minutes.
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August 29th, 2008 by alice
Tags: Batter, Fish
INGREDIENTS
- 1cupall-purpose flour
- 1cupcold water
- 1cup largeice cubes
- 1/3cupWondra Flour
- 2teaspoonssea saltor kosher salt
- 1teaspoonbaking soda
- 1/2teaspoonblack pepper
- 1egg
DIRECTIONS
- Place Wondra Flour in seperate bowl for dredging.
- Combine all ingredients except ice & mix with whisk.
- Place ice in batter to keep batter cold while cooking.
- Dredge fish in Wondra Flour & shake off any excess, place fish in batter to coat. Gently deep fry fish in hot oil & cook until golden.
- Batter will coat approximately 2 to 2.5 pounds of fish.
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August 29th, 2008 by alice
Tags: Bbq, Meatballs, Point, Spicy
INGREDIENTS
- 1 1/2lbslean ground turkey
- 1cup uncookedquick oats
- 2mediumegg whites
- 1largeonion, finely chopped
- 1mediumgarlic clove, chopped
- 1/4cupfresh parsley, chopped
- 1teaspoondried oregano
- 1 1/2teaspoonsbeef bouillon granules
- 1/2teaspoonblack pepper
- 1 1/4cupsbarbecue sauce
DIRECTIONS
- Preheat oven to 350.
- Combine all ingredinets, except BBQ sauce, in a medium sized bowl.
- Coat a baking shet with cooking spray.
- Shape meatball imxture into 60 1″ balls and place on baking sheet.
- Bake at 350 until cooked through, about 25 minutes.
- Transfer meatballs into a chafing dish or crockpot to keep warm.
- Meanwhile heat BBQ sauce on stovetop or in microwave until hot.
- Pour sauce over cooked meatballs, toss gently and serve.
- Points figured for 2 meatballs per serving.
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