Wasn't sure where to post this, but "The Aussie foods - pies, lamingtons cakes, etc." thread reminded me that I passed a cafe recently with a poster in the window advertising that it was now selling South African pies, made by a guy in Grafing: Tim's South African Specialities (www.gourmet-pies.de).
I'm not sure what's special or different about S.A. pies, but they seem to use a lot of spices (e.g. for the Cape Malay Curry Pie or Saag Aloo Pie), so in case you've been missing them, and happen to be near the Hofbraeukeller/Café Wiener Platz, you can find them at Mr Baker's Coffee House, Steinstr. 12 (Mo.-Th. 8-18.00, Fr. 8-17.00, Sa. 9-14.00).
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South African cooking
Various recipes
Not sure how authentic it is but I was looking on the web for an authentic SA Tomatie Bredie recipe to verify the one my friend gave me. It is very basic but also very tasty, filling and goes a long way with all the root veg. This is what a friend of mine gave me but the quantities are very variable as I never use written quantities. It feeds approximately 4:-
Ingredients
Beef - 500g diced to roughly 2cm cubes (venison which I use or other red meat OK but beef is supposed to be the thing) - a little fat on the meat is fine and cheaper, tougher cuts are fine as they will soften during cooking.
Onion - 1-2 fist sized onions, peeled and chopped into 1-2cm chunks
Carrot - 2-3 wrist to fingertip length carrots, peeled or scraped and cut into 2 lengths
Potato - 2-3 fist sized potatoes, peeled and diced into 2 cm cubes. Equivalent amount of swede if potato unavailable
Tomato - I use passata - 500ml, or 6-10 peeled and seeded tomatoes - or a mixture of both is nice and more convenient. Tins of peeled or chopped toms fine for this too
White Sugar - 1-2 tablespoons to taste. I don't like adding sugar to anything but this is a core ingredient to soften the acid of the tomato. You could experiment with honey or sweetener if you won't like the idea of refined white sugar - I've yet to experiment with this.
3-4 bay leaves, a tablespoon of thyme and rosemary - or proportions to taste
1 pint stock - I use boiled chicken bones and veg off-cuts
Salt and pepper - I don't use salt and you may find your passat, if you use it contains salt so please add sparingly to taste
Equipment
Large sharp knife for the scraping, peeling, chopping and dicing already mentioned
Stirring and serving spoons
1 large metal pan for browning
1 large casserole disk for stewing
If the casserole dish is stove top safe then you can do all the cooking in the one pan and save on the washing up!
Method
Turn oven to a medium to 3/4 setting (e.g. Gas 5) and leave to pre-heat
Use a pan on the stove top, with a little oil to brown off the meat and soften the onion
Add herbs and a grind of black pepper and continue to heat for a couple of minutes, but add water a spoon at a time, if it begins to stick
Transfer to the casserole dish if using a separate one and add the root veg
Pour in the tomato and the stock and give it a good stir
Put lid on pan and put in oven for 30-40 mins
Add sugar and stir in,
Cook for another 30 mins or until meat and root veg is soft
Add salt and pepper to taste
I'm not sure what it should be served with. I usually just have it with crusty bread as it has most nutrients in it, but maybe having it with a non-root veg like cauliflower or brocolli would be nice.
Ingredients
Beef - 500g diced to roughly 2cm cubes (venison which I use or other red meat OK but beef is supposed to be the thing) - a little fat on the meat is fine and cheaper, tougher cuts are fine as they will soften during cooking.
Onion - 1-2 fist sized onions, peeled and chopped into 1-2cm chunks
Carrot - 2-3 wrist to fingertip length carrots, peeled or scraped and cut into 2 lengths
Potato - 2-3 fist sized potatoes, peeled and diced into 2 cm cubes. Equivalent amount of swede if potato unavailable
Tomato - I use passata - 500ml, or 6-10 peeled and seeded tomatoes - or a mixture of both is nice and more convenient. Tins of peeled or chopped toms fine for this too
White Sugar - 1-2 tablespoons to taste. I don't like adding sugar to anything but this is a core ingredient to soften the acid of the tomato. You could experiment with honey or sweetener if you won't like the idea of refined white sugar - I've yet to experiment with this.
3-4 bay leaves, a tablespoon of thyme and rosemary - or proportions to taste
1 pint stock - I use boiled chicken bones and veg off-cuts
Salt and pepper - I don't use salt and you may find your passat, if you use it contains salt so please add sparingly to taste
Equipment
Large sharp knife for the scraping, peeling, chopping and dicing already mentioned
Stirring and serving spoons
1 large metal pan for browning
1 large casserole disk for stewing
If the casserole dish is stove top safe then you can do all the cooking in the one pan and save on the washing up!
Method
Turn oven to a medium to 3/4 setting (e.g. Gas 5) and leave to pre-heat
Use a pan on the stove top, with a little oil to brown off the meat and soften the onion
Add herbs and a grind of black pepper and continue to heat for a couple of minutes, but add water a spoon at a time, if it begins to stick
Transfer to the casserole dish if using a separate one and add the root veg
Pour in the tomato and the stock and give it a good stir
Put lid on pan and put in oven for 30-40 mins
Add sugar and stir in,
Cook for another 30 mins or until meat and root veg is soft
Add salt and pepper to taste
I'm not sure what it should be served with. I usually just have it with crusty bread as it has most nutrients in it, but maybe having it with a non-root veg like cauliflower or brocolli would be nice.
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