Tassot (Fried Goat)

Haiti was propelled into public awareness with the disastrous earthquake earlier this year, but there is much more to the country than natural disasters. For example, Haiti was the first Latin American country to gain independence and also the first black-led republic in the world. Yes, we can!

But you don't come here for the politics, right? So... the food. Well, according to my trusty sources (Wikipedia et al) Haitian cuisine is stongly influenced by French, African and native Taíno culinary traditions and techniques. There is a strong emphasis on fresh meats and vegetables and the food is usually generously seasoned and spiced. The flavor base of Haitian cooking is épis, a sauce made from cooked peppers, garlic, and herbs.

          Image credits (clockwise l to r): Wikipedia; Christophe Serdakowski; The Schuster Institute for Investigative Journalism; 
                                                                  Uwe Muensch

Wait... did someone say garlic? And spices? Count me in!

There are so many delicious looking Haitian dishes that it was honestly difficult to choose just one. Hence my kamikaze three-blog-posts-in-24-hours-mission. Tassot was the star of the show at my mini Haitian feast - tender cubes of goat, marinated with citrus flavours and fried until crispy. They were accompanied by mushroom rice and a spicy sauce. One thing's for sure - this adds new meaning to the phrase: "Once you pop, you can't stop".

I am submitting this to Regional Recipes - Haiti, originally created by Darlene from Blazing Hot Wok and currently managed by Joanne from Eats Well With Others.

Tassot (Fried Goat)

Adapted from Island Flave

Serves 4

Tassot is a popular Haitian meat dish, traditionally made with goat, however this can be substituted with beef. I chose to use lamb, as it is quite similar in flavour to goat. Tassot is usually served with Sauce Ti Malice (a spicy sauce), fried plantains and Diri Et Pois Coles (rice and beans) or Diri Jon Jon (mushroom rice).

700g lamb or goat chops, trimmed of fat and bones and cut into cubes

2 small onions, finely chopped

1/2 cup orange juice

1/4 cup lemon juice
1 1/2 tsp salt
sunflower oil for deep frying

1. Place meat in a non-metal bowl together with the onions, orange and lemon juice. Gently massage the juices and onions into the meat so that the maximum flavour can be absorbed, then cover and leave to marinate in the fridge for 4 - 8 hours.

2. Transfer meat (with juices & onion) to a saucepan, cover with water and heat to boiling point. Reduce heat, cover and let simmer until meat is cooked through and soft. Be careful not to cook over too high heat as this will make the meat tough.

3. Heat oil in a frying pan until a cube of bread browns within seconds, then add meat and fry until crisp and browned on the outside. This will go very quickly - a few seconds and the meat will be done.

Nutritional info (per serving): Calories 517.2, Total fat 37.3g, Saturated fat 16.1 g, Polyunsaturated fat 3.0 g, Monounsaturated fat 15.3 g, Cholesterol 149.5 mg, Sodium 974.3 mg, Potassium 520.4 mg, Total carbohydrate 7.5 g, Dietary fiber 0.8 g, Sugars 3.1 g, Protein 36.2g 

Good source of: Vitamin B12 58.0 %,  Niacin 56.6 %, Selenium 55.7 %, Zinc 36.4 %, Vitamin C 32.5 %, Phosphorus 29.9%,

Diri Jon Jon (Mushroom Rice)

What do you get when you mix one food blogger with too little time and a challenge deadline? Well, if this blogger approached any sense of normality, they would do the sensible thing and opt out of the challenge with fervent promises to join in again the following month.

However, if you're me, you procrastinate up to the very last minute, get up early to finish frying your main course and take photos, then fire of three blog posts in 24 hours, kamikaze style. Opting out is not an option! Especially considering I'd never tasted Haitian food - a fact which should've added to the many reasons for opting out of this round.  But clearly, I'm insane and so, I bring you post number two, in a series of three posts on Haitian cuisine**

Also known as Du Riz Djon Djon, Diri Jon Jon is one of two well known rice dishes in Haiti, the other being Du Riz et Pois Coles (rice with red beans). Doesn't saying that make you feel fancy? Djon djon mushrooms are considered a delicacy in Haiti and give the rice its characteristic taste, colour and aroma. Unfortunately, I couldn't find djon djon mushrooms and had to substitute with the only dried mushrooms I could find - dried porcini. I know, I know, this probably doesn't even come close the the real thing. I compensated though by leaving the mushrooms in the final dish for good measure.

The rice turned out fluffy and flavourful, and to be honest, I quite enjoyed the bits of mushroom in every third forkful. Eaten with crispy tassot and spicy ti malice sauce drizzled on top, this was a sure-fire winner. Next time, though I'll go about it in a more relaxed fashion...

I am submitting this to Regional Recipes - Haiti, originally created by Darlene from Blazing Hot Wok and currently managed by Joanne from Eats Well With Others. 

Diri Jon Jon (Mushroom Rice)

Adapted from Island Flave

Serves 6

Traditionally served with Tassot (Fried Goat) or Griots (Fried Pork) and Sauce Ti Malice (Haitian Hot Sauce), it also makes the perfect accompaniment to just about any main meat or fish dish.

1 tbsp olive oil

1 small onion, finely diced

1/2 tsp minced garlic

1/2 tsp salt

25g dried porcini mushrooms

2 cups uncooked brown rice

4 cups water

1. Heat oil in a pot large enough to cook rice over medium-high heat. Fry onion and garlic until soft. 

2. Add salt, mushrooms, rice and water, bring to the boil, cover and simmer for 25 - 30 minutes or until cooked through.

Nutritional info (per serving): Calories 124.7 , Total fat 2.9 g, Saturated fat 0.3 g, Polyunsaturated fat 0.2 g, Monounsaturated fat 1.7 g, Cholesterol 0.0 mg, Sodium 194.2 mg, Potassium 66.0 mg, Total carbohydrate 23.1 g, Dietary fiber 1.5 g, Sugars 0.0 g, Protein 2.8 g 

** In case you missed it, you can find my first post here --> Sauce Ti Malice. And stay tuned for my next post, Tassot (Fried Goat).

Sauce Ti Malice (Haitian Hot Sauce)

If you want a spicy,  yet easy-to-make sauce, you've come to the right place. And as an added bonus, you get to go on a (virtual) tour of Haiti if you proceed. Sound like a deal?

In Haitian folktales, there are two main characters, slow-witted Bouki, and mischievous Ti-Malice.  Stories are introduced by an invitation (KRIK?) and if the audience wants to hear the story, they respond (KRAK!). (Source: Watching the Waters)

One of the many folkstories attempts to explain the origin of Sauce Ti Malice:

"Two men, Ti-Malice and Bouki, are good friends. Ti-Malice has meat for lunch everyday and Bouki just so happens to show up at Ti-Malice's house every day around lunch time. Haitians, being good natured, offer whatever they are eating to their guests. So Bouki winds up sharing Ti-Malice's meat every day.

One day, Ti-Malice decides to trick Bouki and prepares a very hot sauce for the meat, hoping to deter Bouki from coming back at lunchtime to eat his food. Bouki tastes the meat with the hot sauce on it and runs all over town shouting to everyone 'Come taste the sauce Ti-Malice made for me'; and that's how Sauce Ti-Malice got its name." 

(Source: A Taste of Haiti)

It's obvious why Bouki enjoyed this sauce so much - it is spicy, yet not too spicy, and perfect for dishes in need of a little flavour injection.

I am submitting this to Regional Recipes - Haiti, originally created by Darlene from Blazing Hot Wok and currently managed by Joanne from Eats Well With Others.

Sauce Ti Malice

Adapted from CaribSeek Recipes

Makes 2 cups (500 ml)

One of the most popular sauces in Haiti, Sauce Ti Malice is traditionally served with Tassot (Fried Goat) or Griots (Fried Pork).

1 tsp olive oil

1 small onion, finely chopped

1 garlic clove, crushed

1/4 green bellpepper, finely chopped

1/4 red bellpepper, finely chopped

2 tbsp tomato paste

1/2 tsp salt

1/4 tsp black pepper

2 tbsp apple cider vinegar

1/4 - 1/2 tsp chilli powder (or use more to taste)

1/2 tbsp lemon juice

2 cups water

1. Heat oil in a saucepan over medium heat. Add onion and garlic and fry for 2 minutes. 

2. Add bellpeppers, tomato paste, salt, pepper, vinegar, chilli powder and lemon juice and cook for a further 5 minutes. 

3. Thin sauce with 2 cups water and cook for 15 minutes on low-medium heat to slightly thicken the sauce. 

Nutritional info (per cup): Calories 61.5 , Total fat 2.5 g, Saturated fat 0.4 g, Polyunsaturated 0.3 fat g, Monounsaturated fat 1.7 g, Cholesterol 0.0 mg, Sodium 717.2 mg, Potassium 306.4 mg, Total carbohydrate 10.0 g, Dietary fiber 2.0 g, Sugars 3.5 g, Protein 1.5 g 

Good source of: Vitamin C 79.6 %, Vitamin A 25.4 %

Krummelpap/Putu Pap (Crumbly porridge)

Long weekends are truly the stuff dreams are made of. You get to recharge, sleep late and best of all indulge in the kind of breakfasts that you never have time for during the week. 

I love a good breakfast, but truth be told, I'm pretty lazy when it comes to cooking so soon after I wake up. Supper I'll do, even lunch, but breakfast, oooh boy I need some strong motivation to find myself with a spoon in the kitchen during the AM hours. 

Some breakfasts are worth it though. Like some deliciously creamy scrambled eggs, perhaps dotted with salmon and piled high on a fresh buttery croissant. Or perhaps some cinnamon-y syrup-y Finnish Pancakes. Even a plain muffin goes down very well when it's fresh and the perfect balance between moistness and crumb. 

While those are all great breakfasts though, few things evoke such wonderful memories as krummelpap(say: krim-mel-pup). Krummelpap is not glamorous, nor is it particularly trendy, but it takes me straight back to my childhood. My my mom used to make a pot of krummelpap whenever we had family visiting (see, this no-cooking thing in the mornings is in the genes) and the smell of the steaming pap never failed to bring a smile to our faces.

The dish was always served with stories of how my mom, as a little girl, used to beg their domestic worker (who was like a second mom to her) to give her some of the porridge she made for her own children in the mornings. And, according to my mom, that's where she learned to eat it with milk and salt instead of sugar. She still eats it that way, and this custom was also adopted by my brother and me. So much so that I can't imagine eating it with sugar (strange, considering my sweet tooth!). 

Such is the power of nostalgia. Sitting at the breakfast table with a bowl of krummelpap on Saturday, it was almost as if I could smell my mom in the tempting aroma of the pap. And it truly felt like home.
 

I'm submitting this to the Monthly Mingle - South Africa created by the fabulous Meeta from What's For Lunch Honey.

Krummelpap 

Slightly adapted from Rainbow Cooking

Serves 4

2 1/2 cups boiling water

a pinch of salt

2 1/2 cups maize meal

1. Add water and salt to a saucepan and bring to a rolling boil. 

2. Add the maize meal to the water, but don't stir (very tempting I know!). Cover with lid, lower heat and allow to simmer for 5 minutes. 

3. Using a fork, fluff the porridge, then cover again and allow to cook for another 30 minutes. Fluff sporadically during this time. A crust will form on the bottom of the pan - this is not a problem and in fact is treasured by many people (including myself). 

4. Serve warm with warmed milk and sugar (as most people from the southern parts of South Africa eats it), or warmed milk and salt (like my mom taught us) for breakfast. It can also be served with tamatiesmoor (a tomato and onion gravy) as side-dish to a braai (barbeque) - the majority of people from the northern parts of South Africa eat it this way.

Nutritional info (per serving): Calories 251.2, Total fat 0.8 g, Saturated fat 0.0 g, Polyunsaturated fat 0.0 g, Monounsaturated fat 0.0 g, Cholesterol 0.0 mg, Sodium 40.3 mg, Potassium 0.0 mg, Total carbohydrate 57.5 g, Dietary fiber 4.3 g, Sugars 0.0 g, Protein 5.8 g

Good source of: Vitamin B6 23.6 %, Thiamin 20.5 %

Apple Pie Smoothie

There aren't many food related things I'm scared of. My recent warthog adventure springs to mind... So when I was faced with a jar of coconut oil, I took it in my stride (even though I'd never even seen it before, never mind used it) and immediately set out to find out how I could use it. I'd heard lots about the health benefits of the oil and was quite curious to try it out to see what all the fuss was about.

That initial fervour gradually died down though. I tried baking with it, but something must've gone horribly wrong (user error?) for my lemon coconut bars did not quite live up to expectations. Edible, yes. In fact, it was pretty darn tasty, but it had some...um... structural problems if you know what I mean. I also found recipes online that advocated frying with the oil, but that didn't really grab my interest. I needed something that would let the oil shine in it's unadulterated form. And that would preferably yield something that would both taste awesome and look great.

Enter my trusty old blender. And a need for a quick grab-'n-go breakfast. Don't we all need those? Blame it on my autumn mojo, but the idea of apple pie in a glass really appealed to me. Not really having a plan except for apples and some vague notion of also wanting to incorporate coconut oil, I set out by peeling some Granny Smiths and allowing them to stew in apple juice until soft. It ended with me taking a lick of the finished product and declaring it "Heavenly". The coconut oil added that extra touch of "mmmm this is good". Not sure about the health benefits in the end, but it definitely tasted like apple pie in a glass. Just what the doctor ordered.

Apple Pie Smoothie

Serves 2

This really is apple pie in a glass (or as close as you're going to get anyway!). The coconut oil, strangely, seemed to really enhance the flavour profile too.

3 apples, peeled and pips removed

1/2 cup plain low fat yogurt

3/4 cup apple juice + 2 tbsp

1/2 cup low fat milk

1/4 cup oats

1 1/2 tbsp coconut oil, melted (allow to cool slightly before using)

1 tsp vanilla essence

1 tbsp ground cinnamon

1 tbsp honey

1. Cook apples in a half cup apple juice until tender and liquid cooked away. 

2. Add apples along with the rest of the ingredients to a blender and blitz until smooth. 

Serve immediately.

Nutritional info (per serving): Calories 383.6 , Total fat 13.8 g, Saturated fat 10.6 g, Polyunsaturated fat 1.0 g, Monounsaturated fat 1.7 g, Cholesterol 8.6 mg, Sodium 227.5 mg, Potassium 682.5 mg, Total carbohydrate 68.6 g, Dietary fiber 10.3 g, Sugars 18.9 g, Protein 7.8 g

Good source of: Manganese 82.3 %, Vitamin C 67.6 %, Calcium 26.7 %, Phosphorus 20.8 %, Vitamin A 20.3 %

Full disclosure: I received Kapruka organic virgin coconut oil in my goodie bag at the South African Food Blogger's Conference. However I was neither asked to nor paid to endorse the product on my blog.

Nutty Chicken Pilaf

*insert catchy opening hook here*

Did that work? Seems you're still here. And they say blogging is hard. Pfft. I could do it with my eyes shut and one arm tied behind my back. Except um.. there might be a helluva lot of typos. Not to mention I'd be rather uncomfortable. Okay, scratch that idea then.

How about I show you a great recipe to use up leftover cooked rice instead? You in? Yup, I knew that I couldn't be the only habitual over-estimator when it comes to rice quantities. The problem is, those little grains are deceptive. They increase in volume during the cooking process. Devious little buggers.

One day I'll learn how to make just enough rice. Promise. Until then though, I can take advantage of my inherent rice-making flaws with meals that make the best of the leftovers. And comes together in a matter of mere minutes. Perfect for weeknights.

This nutty chicken pilaf is pretty straightforward to make and it reaps some handsome flavour rewards what with all that crunchy nut and seed action going on. You could use any combination of nuts in this dish, but I think the more exotic ones work best. The pattypan squash can easily be substituted by babymarrow (my original plan) or fried mushrooms to mix things up a little.

Nutty Chicken Pilaf

Adapted from Culinary in the Desert

Serves 4

1 tbsp (15 ml olive oi)

1/2 medium onion, finely chopped

3/4 medium green bellpepper, finely chopped

2 chicken breast fillets (approx 250g), thinly sliced

3/4 chicken stock cube

pinch ground nutmeg

1/4 - 1/2 cup (60 - 125ml) water

3 cups cooked brown rice (I used a mixture of brown, wild and red rice)

125g pattypan squash (yellow summer squash)

salt & pepper, to taste
2 tbsp (30 ml) lemon juice

120g mixed nuts, fruit & seeds (I used a mix of pumkin seed, sunflower seed, almonds, cranberries & pistachios)

a few parsley sprigs, chopped

1. Heat olive oil in a large fryingpan and saute onion and greenpepper for 3 - 4 minutes until just starting to soften.

2. Add chicken strips and cook a further 5 minutes until just cooked through.

3. Add stock cube, nutmeg and 1/4 cup water, cook for a minute or two to dissolve the stock cube, then add rice and squash.

4. Cook another 3 - 4 minutes or until rice is heated through and squash cooked. Taste and adjust seasoning if needed. Finish off by adding lemon juice, then stir nuts and seeds through and sprinkle with chopped parsley.

Nutritional info (per serving): Calories 457.1, Total fat 21.6 g, Saturated fat 3.1 g, Polyunsaturated fat 3.7 g, Monounsaturated fat 12.1 g, Cholesterol 36.3 mg, Sodium 47.3 mg, Potassium 540.5 mg, Total carbohydrate 45.1 g, Dietary fiber 5.8 g, Sugars 0.6 g, Protein 23.7 g

Good source of: Niacin 42.5 %, Manganese 32.7 %, Phosphorus 26.7 %, Vitamin C 25.4 %, Vitamin B-6 24.0 %, Magnesium 23.1 %,

Tomato Braised Cauliflower

You know what you get from bragging? Well you either get shown up - in which case you end up looking like a nincompoop - or you might end up looking like a rockstar.

This all all started a few days ago (Tuesday to be exact), when I tweeted about the "BEST.EVER cauliflower" that I'd had.

Referring of course to this tomato-braised cauliflower. I'd barely hit enter, when I was challenged by Carla of Bribed With Food. A cauliflower-off? What better way to pay tribute to the awesomeness that is this dish.

I realise that my honour is at stake here. If I am defeated I will probably skulk off home, put on a guilty indulgence type chick-flick (Pretty Woman anyone?) and grab a hunk of chocolate. Or maybe just a hunk*. Choices, choices.

So dear readers, I need you to try this out and gang up with me convince Carla that this spicy tender cauliflower in a tangy tomato sauce is in fact the best rendition of the vegetable that you've had. Can I count on you?

Tomato Braised Cauliflower 

Adapted from Steamy Kitchen on TLC

Serves 4

Delicious accompanied by succulent lamb chops and steaming rice.

1 tbsp (15 ml) olive oil

1 small onion, finely chopped
1 medium head cauliflower, broken into florets
1/2 tsp (2.5 ml) turmeric

2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) lemon juice

2 tsps (10 ml) Dijon mustard

1/2 tsp (2.5 ml) dried thyme
2 dried bay leaves

4 roma tomatoes, diced

salt and freshly ground black pepper

1. Heat olive oil over medium-high heat in a saucepan. Add the onion, cauliflower and turmeric and cook for five minutes or until glistening and fragrant. 

2. Add the tomato paste, lemon juice, mustard and thyme and fry another 1 - 2 minutes, then add tomatoes and bay leaves. Season to taste with salt and pepper, cover and turn heat down to medium-low. Simmer for 10 - 15 minutes or until cauliflower is tender.

Nutritional info (per serving): Calories 113.3 , Total fat 3.8 g, Saturated fat 0.5 g, Polyunsaturated fat 0.5 g, Monounsaturated fat 2.5 g, Cholesterol 0.0 mg, Sodium 222.6 mg, Potassium 943.1 mg, Total carbohydrate 17.1 g, Dietary fiber 5.6 g, Sugars 1.6 g, Protein 4.6 g

Good source of: Vitamin C 160.9 %, Vitamin A 24. 7 %, Vitamin B-6 18.9 %

*Of course I mean TheHusband!

Cheat's Grilled Eggplant Parmigiana Ciabattas

Try saying that five times fast: 

Cheat's Grilled Eggplant Parmigiana Ciabattas

Cheat's Grilled Eggplant Parmigiana Ciabattas

Cheat's Grilled Eggplant Parmigiana Ciabattas

.... 

Okay, you get the idea. Quite a mouthful eh? In more ways than one too. These ciabattas are simply fabulous and the perfect weekend food. Besides being tremendously easy to make, they pack a powerful flavour punch that, if you're anything like me, will leave you very, very satisfied. The best way I can describe it, is that it feels like taking a bite of Italy with all that basil, tomato and mozzarella action. Hey, it's even in the Italian flag's colours. Bellissimo!

Verlaque's** fruit infused olive oil really shines in this dish, rendering the aubergine both beautifully soft and with a wonderful mix of sweetness and tartness. It definitely have my vote for favourite new South African product. Even if you use regular olive oil though, the smoky aubergine, loud & assertive basil, garlicky sundried tomato pesto and strings of gooey white mozzarella will ensure that the memory of these ciabattas stay with you for some time.

Cheat's Grilled Eggplant Parmigiana Ciabattas

Adapted from Epicurious

Serves 4

The cheat's version uses bought sundried tomato pesto instead of requiring you to make a tomato sauce from scratch. If you buy a good quality pesto I think it tastes even better this way. It goes without saying that an extra-garlicky pesto is almost a requirement...

If you must you can sub the Verlaque Splash with a good quality extra-virgin olive oil, but do try and get hold of it, the flavour is quite extraordinary.

1 large aubergine, cut into thickish round slices 

3 - 4 tbsp (45 - 60 ml) Verlaque Lemon Infused Olive Oil with Cranberry Splash Balsamic Reduction & Pomegranate

1/2 tsp  (2.5 ml) salt

1/4 cup (60 ml) sundried tomato pesto

4 individual sized ciabattas (or buy 2 and cut in half or 3rds)

12 fresh basil leaves

100g sliced mozzarella

freshly ground black pepper

1. Place aubergine slices in an oventray, sprinkling with the olive oil and salt. The aubergine should be generously coated on both sides with the oil. Place in the oven at 180C and bake for approx 15 minutes until soft.

2. At this point you can let your aubergines rest in the sauce for a while to intensify the flavours (I left mine overnight and they were amazing!) or you can proceed directly to the next step.

3. Heat a griddle pan over medium-high heat on a stovetop. Place the aubergine slices onto the griddle (if you've left them overnight they will be very soft, so handle with care). Grill for a minute or two each side to firm up and impart delicious smoky flavour (and attractive griddle marks).

4. Meanwhile, halve your ciabatta and toast in the oven (you can also use the griddle pan for this). Also, switch your oven back on (180C).

5. Spread one half of the ciabatta with the sundried tomato pesto, then top with basil leaves. You'll want to cover the whole surface with basil leaves. Lay some aubergine slices on top and follow that with mozzarella slices. Cover with the other half of the ciabatta. Repeat with the other three ciabattas. 

6.  Place in the oven for a few minutes to melt the cheese and serve warm.

Nutritional info (per serving): Calories 549.4 , Total fat 15.4 g, Saturated fat 4.1 g, Polyunsaturated fat 1.0 g, Monounsaturated fat 8.6 g, Cholesterol 14.5 mg, Sodium 564.7 mg, Potassium 28.0 mg, Total carbohydrate 11.0 g, Dietary fiber 0.3 g, Sugars 1.3 g, Protein 8.8 g

Good source of: Calcium 16.4 %, Phosphorus 11.7 %

** Full disclaimer: Verlaque's product was included in the goodie bags at the 2010 SA Food Blogger's conference, so I received it for free. However I was neither asked nor paid to endorse them. I simply love the product and will definitely go on to buy it once I've used up the last little bit.

Brunswick Stew

I still can't believe it. I *actually* went to the store and I bought a piece of warthog. Not many people will have the balls to pick up a packet of warthog meat, nevertheless actually buy the thing. I don't even have to mention the actual cooking and eating part do I?

As the cashier so eloquently put it (with slightly raised eyebrows I might add) "Is it for dog food?"

My answer? A slightly embarassed "No".

But why should I feel embarrassed? I should feel heroic for going where no (sensible) (wo)man has gone before! To infinity and beyond! Or something like that anyway... In all seriousness though I did have a little bit of "WhatTheHellAmIDoing" going on while heading home with my warthog tucked securely in a plastic shopping bag. The whole experience seemed a bit surreal and the smell of the raw warthog meat when I removed it from it's wrapping wasn't exactly enticing. It didn't smell bad, but it sure did smell.... odd. Wild is probably a better word. Which is to be expected. It is after all a wild animal.

I have a very vivid imagination and it didn't help that I was picturing a crazed warthog face the whole time while chopping the meat up. Thankfully the crazed warthog stayed locked in my mind though...

So you're probably dying to know: Why Warthog? Why it's for the Daring Cooks challenge of course! You didn't think I was crazy enough to attempt something like this of my own volition, did you?

The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.

Wolf gave us some history on Brunswick Stew:

"Brunswick Stew has a long, and oft debated history. Brunswick, Georgia claimed that the first Brunswick Stew was created there in 1898. There is, at the Golden Isles Welcome Center on Interstate 95, a bronzed stew pot with a plaque proclaiming this fact.

However, Brunswick, Virginia claims that the first Brunswick Stew was created there by a camp cook named Jimmy Matthews in 1828, for a hunting expedition led by Dr. Creed Haskings, a member of the Virginia State Legislature for a number of years.

Every year, there is an Annual Brunswick Stew Cookoff that pits ‘Stewmasters’ from both Virgina and Georgia against their counterparts, and takes place every October in Georgia. The Brunswick Stewmasters recipe says *exactly* what is used in competion stews, and states that 'Adding any additional ingredient(s) will disqualify the stew from being an original Brunswick Stew.'

However, most agree that, Brunswick stew is not done properly 'until the paddle stands up in the middle.'”

The stew was actually pretty easy to make. You know once I got rid of the crazed warthog image... It's a lengthy process sure, but involves very little legwork on the cook's part. You just brown all the meat, add the stock, potatoes and carrots, then cook for about an hour and a half. Then you add the rest of the ingredients and cook for another half an hour. Simple.

The end result? A flavourful hodgepodge of ingredients that will happily sate an empty belly. Even if mine wasn't thick enough to hold a paddle standing in the middle...

Brunswick Stew

Adapted from The Lee Bros. Southern Cookbook

Serves 6 - 8

The original recipe calls for rabbit, but I opted to add a little South African flavour instead. Warthog is very similar in taste and appearance to ostrich, though somewhat drier. I have no idea what part of the warthog I used, but it was a longish flat piece with no bones in, I suppose you could call it a fillet.You can substitute the warthog with any other venison (or use rabbit if you're able to find it where you live).

3 tbsp olive oil

50g bacon, roughly chopped

750g chicken pieces on the bone, skinned

350g warthog*, cut into chunks
1 tbsp salt

4 cups chicken stock 

4 potatoes, peeled & cut into chunks

3 carrots, peeled & cut into chunks
1 large onion, finely chopped
1 tsp chilli flakes

1 bay leaf

1 1/2 cups whole corn kernels (drained if using canned)

2 cups butterbeans (drained if using canned)

2 tins whole tomatoes in puree, drained (reserve juice for another use)
tabasco sauce, to taste (optional)

1. Dry-fry bacon over high heat in a large enough saucepan to accomodate your stew. Remove when browned, and set aside.
2. Add half the olive oil to the saucepan and sear (brown) the chicken pieces on all sides, then remove and set aside with the bacon. Repeat the process with the warthog pieces. Carefully salt the seared meats.
3. By now you should have sticky brown bits in the bottom of your pan. Add the chicken stock, stirring to loosen up all the flavourpacked brown bits, then allow to reduce by at least half.
4. Return your meat to the pan, adding the rest of the stock, as well as the potatoes, carrots, onion, chilli flakes and bay leaf. Bring to a boil, then reduce heat and cover with lid, allowing the stew to simmer for about an hour and a half. The chicken should be falling off the bone and the warthog and vegetables should be quite soft.
5. Using two forks, shred the chicken and warthog finely. I did this in the saucepan, but you might find it easier to remove the meat first. If you removed the meat, add it back to the pan.
6. Add the corn, butter beans and tomatoes to the stew, bring to the boil, then reduce heat and cover with a lid. Cook for another half an hour to forty-five minutes. Taste, adjusting seasoning if needed and optionally add tabasco sauce to your liking.

Serve as is or with rice or bread to mop up the juices.

Grilled Green Chef's Salad

Summer seems to have made a brief comeback as we're approaching May. Hey I'm not complaining. Okay I am, but just a little bit. You know how I feel about summer, but I'll admit it's nice to have an excuse to whip up a deliciously crunchy meal in the midst of all the soups and stews we've been having.

I encountered this salad on fellow South African blogger's site, Jamie Who. And it looked absolutely fantastic. So when the sun shone down in what was surely the sensory equivalent of surround sound yesterday, I knew this would be the perfect foil to the warmth.  Layers of crunchy fresh leaves, salty cheese, nutty seeds, char-grilled babymarrow (zucchini) and lightly steamed broccoli was just the ticket. The best part? Feeling incredibly sophisticated as we ate this beauty of a salad, even while we were barely out of our pj's and lounging on the couch. Yes, that's how we roll and let me tell you, it is highly recommended. Fancy salad + Couch potato style = Pure awesomeness.

Grilled Green Chef's Salad 

Adapted from Jamie Who

Serves 3

1 tbsp olive oil

200g babymarrow (zucchini), sliced lengthways

1/2 head broccoli, broken into florets

1 pillow bag herb salad

1 handful rocket (aragula)

a few basil leaves, roughly chopped

a few mint leaves, roughly chopped

1/4 cup blanched almond slivers

1/4 cup pumpkin seeds

3 tbsp shaved pecorino

salt, to taste

freshly ground black pepper

mixture of balsamic vinegar, lemon juice and olive oil, to dress

1. Toss babymarrow with one tablespoon of olive oil. Heat a griddle pan over high heat, then place the babymarrow slices onto the griddle. Grill for a few minutes, turning once, until cooked through but not soft, and with clear griddle marks on both sides. 

2. Steam broccoli briefly, until just cooked, then quickly place under cold running water to stop the cooking process and fix the colour.

3. Mix leaves and herbs in a large bowl, then divide evenly among the plates. Arrange broccoli and babymarrows on top and scatter with almonds, pumpkin seeds and slivers of shaved pecorino cheese. 

4. Sprinkle with salt and grind some black pepper on top, then dress lightly with balsamic vinegar, lemon juice and olive oil. Serve immediately.

Citrus Burst Carrot & Butternut Soup

Wait a minute! Didn't I just post an Indian Carrot Soup recipe a few days ago? Yup, guilty as charged. You don't even need to bring the warrant of arrest, just show me the handcuffs and I'll step forward willingly to accept my fate.

But what's a poor blogger to do when she still has a load of carrots left in her freezer? And in the meantime our pantry of freebies has also grown to include butternut, potatoes and sweet potatoes. I swear we don't go begging, these things just find their way into our home. Perhaps because we are so likeable? Or more likely because our benefactors didn't have a clue what to do with the mounds of veggies in their cupboards... And so they passed the buck. (Yes I'm looking at you MIL)

But fear not! Because I bring you Carrot Soup: Round 2. Which also, conveniently, includes butternut. Will there be a round three? Dun-dun-dunnnnnnnnnnnn.

Okay all jokes aside though, this soup was truly phe-no-me-nal. Yes, I know I said that about the last one, but you want the truth? That previous carrot soup is no match for this one. There I said it. I'm sorry Indian Carrot Soup, but you just don't have that x-factor. Okay you might have the x-factor, but this one? It has the x, y and z factors. 

The citrus and especially the complex notes from the preserved lemon* gives a lovely twang to this otherwise rather ordinary rendition of carrot and butternut soup. And the toasted seeds on top? Heavenly bits of crunch. I think all soups should have toasted crunchy bits on top. Don't  you?

* Disclaimer: I might be slightly biased as I'm a recent preserved lemon convert & addict. I have to stop myself from eating it from the jar. True story.

Citrus Burst Carrot & Butternut Soup

Adapted from Running with Tweezers

Serves 6 - 8 as starter

(Serves 4 as main meal)

7 medium carrots, peeled and roughly chopped

1/2 butternut, peeled and roughly chopped

1/2 large onion, roughly chopped

3 garlic cloves (whole)

2 tbsp (30 ml) olive oil

1 tsp (5 ml) salt

3 cups water 

1 tbsp (15 ml) honey

6 tbsp (90 ml) orange juice

6 tbsp (90 ml) lemon juice from jar of preserved lemons*

1/4 preserved lemon, finely chopped*

3 tbsp (45 ml) sesame seeds

1 1/2 tsp (7.5 ml) cumin seeds

finely grated zest from one orange

yoghurt, to serve (optional)

1. Arrange carrots, butternut, onion and garlic cloves in an oven roasting tray. Sprinkle with salt and drizzle with olive oil, then place in oven at 180C to roast for 30 minutes. Vegetables should be soft at this stage.

2. Add all the veggies to a blender, including the garlic which you've squeezed out of it's skins, add a little bit of the water and puree.

3. Spoon the puree into a large enough pot, then add water, honey, orange juice, lemon juice and preserved lemons. Stir, cover and cook for another 10 - 15 minutes over medium heat.

4. Meanwhile, toast the sesame and cumin seeds in a small frying pan over medium-high heat for a few seconds (be careful as they burn easily).

5. Ladle the soup into bowls, drizzling with yoghurt (if using) and sprinkling with the toasted seeds and orange zest. Serve immediately.

* If you don't have a jar of preserved lemons handy, you can replace the juice with an equal quantity of lemon juice, and adjust the salt to taste. The taste, however, won't be quite the same.

Nutritional info (per starter serving): Calories 158.9 , Total fat 6.3 g, Saturated fat g, Polyunsaturated fat 0.9 g, Monounsaturated fat 1.3 g, Cholesterol 6.7 mg, Sodium 880.4 mg, Potassium 652.2 mg, Total carbohydrate 26.8 g, Dietary fiber 6.3 g, Sugars 6.8 g, Protein 2.8 g

Good source of: Vitamin A 327.2 %, Vitamin C 57.8 %, Manganese 23.2 %, Vitamin B-6 16.0 %