To celebrate Heritage Day and our wonderful multi-cultural diversity and heritage, SASKO has compiled some South African recipe staples that are enjoyed by all.
Here are some delectable local dishes with easy-to-make recipes from Roosterbroodjies to Jaffle Cakes and Bunny Chows, these Heritage Day celebration ideas will provide a fabulous feast for family and friends at every South African occasion.
RIDICULOUSLY DELICIOUS ROOSTERKOEK
Nothing smells better than freshly baked bread. Unless you’re making roosterkoek on the braai that is! This simple but wholesome bake is a sure fire winner for your guests this Heritage (braai) Day. The fillings are endless but we don’t like to complement, so why not grate some Boerenkaas cheese with a large smear of apricot jam and let that goodness melt into the koek and into your heart. Making a potjie? Well, now we’re talking. A roosterkoek with lashings of butter dipped into a potjie will keep everyone coming back for more and more!
- 3 cups SASKO Cake Flour
- 10 ml salt
- 20ml sugar
- 10 g instant yeast
- Approx 250 ml luke warm water
- 1 egg beaten
- 30ml oil or melted butter
- Place the Flour,salt,sugar and yeast into a bowl and mix together, make a well in the centre of the flour and stir in the water, egg and oil or butter.
- Stir together and then turn out onto a floured surface and knead till smooth and satiny and elastic to the touch. If the dough is too wet add some more flour.
- Shape the dough into a ball and place into an oiled bowl and oil the top of the dough to prevent it drying out,cover with a clean cloth, keep in a warm place to rise to twice its size.
- Divide the Dough into 10 balls and stretch each ball into an oblong, place onto a floured tray to rise to double in size.
- Gently place the rolls onto an oiled braai basket and cook over a medium heat , turning the basket every so often, cook till done and cooked through.
Time: Approximately 20 minutes
SASKO’s SAUCY BOBOTIE
Ingredients: (serves 4-6)
- 1 piece of Sasko Everyday/Low GI White Bread
- 250 ml milk
- 2 tbsp oil
- 2 small/1 ½ large onions (chopped)
- 2 tbsp garlic and ginger paste
- ½ tsp salt
- 1 tbsp sugar
- 1 tsp turmeric
- 1 tbsp medium strength curry powder
- 1 tbsp garam masala
- 500g mince
- 1 tbsp tomato paste
- 2 tbsp apricot chutney
- 1 tbsp white vinegar
- 60ml raisins (optional)
- 2 eggs
- 3 Bay Leaves
- Rice and chutney to serve
- Preheat oven to 180*C
- Pour the milk into a bowl and put the piece of bread into the milk to soak.
- Put a large saucepan on medium heat. Drizzle in oil and fry the onions until translucent (about 5 min).
- Add the garlic and ginger, salt, sugar and all of the spices and fry for a minute or two. (If the mixture starts to stick to the bottom of the pan add a little water)
- Add the mince and fry until browned (about 5-8min).
- Squeeze excess milk from the bread (Keeping left over milk aside for later), break apart and add to the mince along with the tomato paste, chutney, vinegar and raisins.
- Simmer for 15 minutes to reduce.
- Remove from the stove and transfer to a small oven proof dish.
- Stir together remaining milk and eggs and pour over the mince. Top with Bay leaves and bake in the oven for approx 35 minutes until the topping is set and just browned.
- Serve with rice and chutney.
SASKO DURBAN STYLE BUNNY CHOW
Ingredients: (serves 4)
- 1 Packet SASKO Buddy Sesame Special Bread loaves
- 2 tbsp oil
- 2 cloves garlic (chopped)
- 1 red chilli (deseeded and sliced)
- 2 tsp garam masala
- 2 tsp paprika
- ½ tsp salt
- 1 can chopped tomatoes
- 250ml cream*
- 4 chicken breasts (diced)
- Fresh coriander to serve (optional)
- Put a saucepan on medium heat and add oil, garlic, chilli, garam masala, paprika and salt and fry for 1 minute.
- Add the tomatoes and cream and simmer for 8-10 minutes until reduced and thickened.
- Add the diced chicken breasts, stir and cover. Simmer for a further 5 minutes or until all the chicken is evenly cooked through, stirring occasionally.
- To serve: halve the mini loaves and scoop out most of the bread, fill with the curry and serve on plates with a sprinkling of fresh coriander and topped with the left over bread to soak up the delicious sauce.
- *Alternative: for a lower fat version swap the cream for low fat yoghurt and 1 teaspoon of sugar OR use ½ cream, ½ yoghurt and a pinch of sugar.
CHEESY SMOKED MOZZARELLA & HAM JAFFLES
It’s time to haul out that jaffle iron and start off Heritage Day, the right way! Get the kids up early and involved, this is fun for the whole family. Fry up some bacon, all nice and crispy and put to one side. Mix up some SASKO Flapjack mix as per pack instructions. Get that fire going early and heat up the jaffle iron. Pour that sweet goodness into the jaffle and place a few pieces of bacon on top and close. Flip it over and when it stops bubbling, you’re good to go. Simply drizzle some good old syrup over the top or jazz them up with ice cream and make it a dessert. Who said you can’t start your Heritage Day with dessert!
- Serves 4
- 1 Tablespoon butter
- 4 Tablespoons finely chopped onion
- 2 cloves garlic finely chopped garlic
- 1 large chilli chopped
- 4 tablespoons finely chopped tomato
- 2 Tablespoons chopped parsley
- 1 cup grated smoked mozzarella cheese
- 1/2 cup grated cheddar cheese
- 4 slices of ham chopped
- Butter for buttering the bread
- 8 slices Sasko white bread
- Prepare your Jaffle iron by either rubbing the inside with butter or spraying with a non-stick cooking spray.
- Heat the butter in a frying pan and sauté the chopped onions, garlic and chilli, once the onions are translucent add the tomatoes and season with salt and pepper to taste, cook stirring for two minutes, stir in the parsley, remove from the heat and cool completely.
- In a bowl stir together the cheeses and ham, add the cooled tomato mixture together well.
- Lay four slices of bread down onto a flat surface, divide the cheese mixture into four portions and top each so CE of bread, cover each slice with the remaining bread, butter both sides.
- Heat the Jaffle iron on the fire till nice and hot, place the sandwich into the iron and close.
- Place into the fire and keep turning till golden and crisp, open the Jaffle iron every so often to check.
- Continue until all the Jaffels have been made.