Mozzarella

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Ingredients

  • 3/4 teaspoon citric acid*, dissolved in 1/2 cup of cold water
  • 1/4 rennet tablet*, dissolved in 1/8 cup of cold water
  • 1/2 gallon whole milk.
  • 1/2 teaspoon sea salt
  • kitchen thermometer

Directions

  • Pour milk into a large, heavy pot over medium-high heat. Add the citric acid/water mixture, and stir gently until milk reaches 90 F.
  • Remove pot from heat; slowly stir in the rennet solution, using an up-and-down motion with your slotted spoon. Cover and let rest for 5 minutes. Then inspect the curd; it should resemble a custard if pressed gently with your finger.
  • When you reach the point where your cheese curds have set into a soft, custard-like consistency, cut a cross-hatch pattern into the curds using a long, sharp knife.
  • Then, cook your curds to 105 degrees before draining of the liquid whey.
  • Once your cheese curds are cooked and drained, heat them until they can be stretched.
  • Stretch the cheese and fold it back on itself. ‎If it tears, add more heat and fold in salt. The more you fold the cheese the more string-like it becomes.Tear off pieces and roll into balls, serve warm with olive oil and sea salt.



Feta kaas

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Vir elke 500ml melk vat jy 50ml wit asyn. Ek het 1.5 liter melk gevat en 150ml asyn. Gooi in kastrol. Moenie roer nie! Bring tot kook en laat kook vir 5 min. Gooi dan mengsel deur sif met vadoek en laat staan so tot dit genoeg afgekoel het dat jy oortollige vloeistof kan uitdraai. Draai tot al die wei uit is. Skep die kaas uit vadoek en geur na smaak. Ek het dit met sout en growwe swartpeper gegeur. Druk dit styf vas in bakkie en sit in yskas tot dit afgekoel en sollied is. Keer uit en sny in blokkies. Vul nou ‘n bottel met die kaasblokkies en neem 1 koppie water en 2 tl sout, meng dit tot sout in water opgelos is en maak bottel vol. Bêre in yskas.




Surf n’ Turf Pimento Burger with Cajun Remoulade

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Yield: Serves 2 to 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients:

for the crab cakes:
1/3 cup panko
2 tablespoons green onions, minced
1 teaspoon garlic powder
2 tablespoons mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
1 large egg, beaten
1 cup fresh crabmeat
2 tablespoon olive oil
salt and pepper to taste

for the burger:
1.5 lbs ground beef
1 teaspoon Tabasco
salt and pepper to taste

for the cajun remoulade:
1/2 cup mayonnaise
1/4 cup Dijon
1 tablespoon Cajun seasoning
salt and pepper

Directions:

for the crab cakes:
In a large bowl, combine the first ten ingredients. Take the crab mixture and form into four medium-sized patties. Preheat a skillet to medium-high heat and add the olive oil. Place the patties in the skillet and cook for about three to four minutes on the first side, flip, and cook for additional two minutes. Remove from skillet and place on a plate.

for the cajun remoulade:
In a bowl, combine all ingredients.

for the burgers:
Preheat grill to medium-high heat. In a large bowl, combine beef, Tabasco, salt and pepper. Form beef into two large patties. Place beef patties on the grill and cook for about 5 minutes on the first side. Flip, and cook for additional three minutes on the other. Remove patties from grill and set aside to rest before serving.

To serve: place hamburger patty on top of the bottom brioche bun. top the burger with a tablespoon pimento cheese. place the crab cake on top of the burger followed by a dollop of the cajun remoulade. place the top of the brioche on the remoulade and serve. Repeat process for remaining burger.




Monkey Gland Sauce

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Ingredients

  • 1 large onion, finely chopped
  • 4 garlic cloves, chopped and crushed
  • 1 tablespoon fresh ginger, grated
  • 3 -4 tablespoons oil
  • 12 cup chutney (fruity)
  • 12 cup tomato puree
  • 1 tablespoon soy sauce
  • 2 tablespoons mild prepared mustard
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons ketchup
  • 5 tablespoons port wine or 5 tablespoons muscadel wine
  • 13 cup chicken broth (chicken stock or meat stock)
  • 2 tablespoons red wine
  • salt
  • black pepper

Directions

  1. Fry the onions, garlic and ginger in the oil until the onions are translucent.
  2. Add the rest of the ingredients and let cook over fairly high heat for about 7 – 10 minutes, stirring often.
  3. Taste for seasoning: you might want to add 1/2 teaspoon sugar, enough salt, and freshly ground black pepper to taste.
  4. Can be served hot or cold with any roasted or grilled beef.
  5. The sauce will last 2 weeks in the fridge and can be frozen.



MOZAMBIQUE PERI PERI CHICKEN

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Take your chickens and cut them through the breast flatten them out and cut under the wing and slice through the thigh to the bone and leg score the breasts . Then make a simple marinade using freshly squeezed lemon(4or5) paprika powder (4heaped table spoons) if you can use fresh red chilli (10 large red as they not so hot) liquidise with some fresh garlic 3(cloves) a few bay leaves and some olive oil. Add salt and pepper and a little (1/4 tea spoon) ground cumin add more oil around a1/4 cup. Put your chickens in to marinate for about an hour then make your fire and let the flames die down completely so you just have glowing charcoal then put your chickens on and turn frequently basting every now and then also keep some water in a plastic bottle handy so you can douse any fire flare ups enjoy ( Mozambique style Piri Piri chicken)




Broccoli salad

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1kg broccoli florets cut into small, bite-sized pieces
1 cup grated sharp cheddar cheese
1 cup feta cheese
1 onion finely diced
1 cup mayonnaise
1 cup sour cream
Salt and pepper to taste

In a large bowl, combine the broccoli, cheddar cheese, feta cheese and onions.
Combine the mayonnaise, sour cream and salt and pepper in a small bowl. Whisk until smooth.
Add the dressing and toss to coat. Cover and refrigerate until ready to serve.




Biltong Potjie

 

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Biltong Potjie
750g Biltong
2 Chopped Onions
Olive Oil
500ml Beef Stock
500g Pasta Shells
250 g diced bacon
2 chorizo sausages – sliced
1 x Green pepper chopped
1 x Red pepper chopped
250g Sliced Mushrooms
1,tin corn kernels
250ml Fresh cream
400g Grated cheese
Salt and pepper to taste to taste
Combine the onion, peppers, mushrooms, bacon, chorizo sausages and olive oil and fry in pot.
Add the beef stock and pasta, cook until pasta is soft.
Add the corn kernels, fresh cream and salt and pepper and stir.
Now add biltong & cheese. Stir trough and cook for another 5 minutes




Nutella Brownies

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Nutella – 3 ingredients chocolate brownies
1 cup Nutella
2 eggs
1cup flour
Optional – 1/4 cup chocolate chips or chopped walnuts
Preheat the oven to 180*C.
In a small bowl mix Nutella and eggs.
Add flour and whisk until blended.
Spoon butter into muffin pan and sprinkle with choc chips or nuts.
Bake 8 to 12 minutes or till the tops have settled and cracked around the edges.
Makes 12 regular muffins.




Sponskoek

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5 eiers
2 koppies suiker
5 ml vanilla
2 koppies meelblom
3 opgehoopte eetlepels maizena vir wit en kakao vir chocolate
125 g botter
1 koppie kookwater
4 teelepels bakpoeier
Sout

Klits suiker en eiers tot room
Voeg vanilla by
Vou gesifte meel, kakao/maizena, sout in en meng goed. Smelt botter in kookwater – moenie kook nie
Voeg by meelmengsel en meng goed
Sif bakpoeier bo-oor en meng goed deur
Bak by 180 grade Celsius vir 30 minute in 2 koekpanne