Taste of the World Episode 2 (SOUTH AFRICA)
- last year
Chef Abi and Rodey are heading to South Africa on this episode of Taste of the World but once they pick up what they need for South African Grilled Cheese (Braaibroodjie), Meat Pie (Boboti) & Milk Tart (Melktert) at S&S Persad, they must now find their way back to base (well, the kitchen). That journey wasn’t meant to include a Mangrove or a fishing lesson, but after reaching the ‘lighthouse’ in Valencia, hope was momentarily lost until they spotted the Pillars and Chef Abi knew the way from there (to Rodey’s relief)...
Here are the recipes for the dishes in today's episode.
South African grilled cheese (Braaibroodjie)
8 slices white bread
4 tbsp melted butter- PRESIDENT BUTTER
2 cups grated cheddar cheese- ENGLISH CHEDDAR CHEESE
1 large tomato sliced thin
1 onion sliced thin
Salt and pepper
3 tbsp chutney
Pepper sauce - MAGGI
Butter one side of sliced bread, place buttered side down on cutting board add cheese, tomatoes, onions and add chutney to the other sliced bread and cover, butter other side of chutney bread and grill until golden brown and cheese is all melted.
South African meat pie (Boboti)
2 oz tamarind paste
2 sliced white bread
1/2 cup milk- NATURALLY OAT
2 tbsp vegetable oil - LOTUS
2 lbs ground lamb
2 tbsp butter - PRESIDENT BUTTER
2 medium onions finely chopped
3 close garlic finely chopped
2 tbsp curry powder
1 tbsp mustard - FRENCH’S
1 tbsp sugar
1/4 cup sliced almonds
3 tbsp golden raisins
3 tbsp fresh lemon juice
1 tbsp lemon zest
2 eggs
Salt and pepper
MAGGI CUBE and PEPPER SAUCE
In a bowl with hot water place tamarind and mix until dissolved. Strain and set aside. Tear bread into small pieces and place in a bowl with 1/4 cup milk until it soaks up all the milk. In a pot over med -high cook ground lamb about 20-25 mins. remove from heat place in a bowl. In same pot add butter cook onions, garlic until soft add curry powder, sugar, cook for about 5 mins. Transfer to bowl with lamb along with tamarind juice, soaked bread, almonds, raisins, lemon juice, zest and 1 egg. season with salt, pepper and Nando’s salt combine well and transfer to deep baking dish. Heat oven to 375F. Whisk together remaining milk and eggs in a bowl season well and pour over lamb mixture. Bake until golden brown on top about 20 mins. When done sprinkle with almonds wait 10 mins before cutting into pie.
South African milk tart (Melktert)
Shortcrust pastry-
6 oz butter softened - PRESIDENT BUTTER
1/2 cup sugar
1 egg
2 cups flour -LOTUS
pinch salt
1/4 tsp pure almond extract
Filling-
4 cups milk - NATURALLY OAT
1 tsp butter -
1/2 cup sugar
2 eggs
3 tbsp cornstarch
3 tbsp flour - LOTUS
1tsp pure vanilla extract
pinch salt
1 tbsp cinnamon
Cream butter and sugar. Beat in the egg and almond extract. Stir in the flour and salt, kneed until dough is soft and formed then chill for 10 mins. Roll out dough onto floured surface and lay it into a greased pie dish. Cover with parchment paper and fill the void with pie weights. Bake at 350 f for 15 mins.
Here are the recipes for the dishes in today's episode.
South African grilled cheese (Braaibroodjie)
8 slices white bread
4 tbsp melted butter- PRESIDENT BUTTER
2 cups grated cheddar cheese- ENGLISH CHEDDAR CHEESE
1 large tomato sliced thin
1 onion sliced thin
Salt and pepper
3 tbsp chutney
Pepper sauce - MAGGI
Butter one side of sliced bread, place buttered side down on cutting board add cheese, tomatoes, onions and add chutney to the other sliced bread and cover, butter other side of chutney bread and grill until golden brown and cheese is all melted.
South African meat pie (Boboti)
2 oz tamarind paste
2 sliced white bread
1/2 cup milk- NATURALLY OAT
2 tbsp vegetable oil - LOTUS
2 lbs ground lamb
2 tbsp butter - PRESIDENT BUTTER
2 medium onions finely chopped
3 close garlic finely chopped
2 tbsp curry powder
1 tbsp mustard - FRENCH’S
1 tbsp sugar
1/4 cup sliced almonds
3 tbsp golden raisins
3 tbsp fresh lemon juice
1 tbsp lemon zest
2 eggs
Salt and pepper
MAGGI CUBE and PEPPER SAUCE
In a bowl with hot water place tamarind and mix until dissolved. Strain and set aside. Tear bread into small pieces and place in a bowl with 1/4 cup milk until it soaks up all the milk. In a pot over med -high cook ground lamb about 20-25 mins. remove from heat place in a bowl. In same pot add butter cook onions, garlic until soft add curry powder, sugar, cook for about 5 mins. Transfer to bowl with lamb along with tamarind juice, soaked bread, almonds, raisins, lemon juice, zest and 1 egg. season with salt, pepper and Nando’s salt combine well and transfer to deep baking dish. Heat oven to 375F. Whisk together remaining milk and eggs in a bowl season well and pour over lamb mixture. Bake until golden brown on top about 20 mins. When done sprinkle with almonds wait 10 mins before cutting into pie.
South African milk tart (Melktert)
Shortcrust pastry-
6 oz butter softened - PRESIDENT BUTTER
1/2 cup sugar
1 egg
2 cups flour -LOTUS
pinch salt
1/4 tsp pure almond extract
Filling-
4 cups milk - NATURALLY OAT
1 tsp butter -
1/2 cup sugar
2 eggs
3 tbsp cornstarch
3 tbsp flour - LOTUS
1tsp pure vanilla extract
pinch salt
1 tbsp cinnamon
Cream butter and sugar. Beat in the egg and almond extract. Stir in the flour and salt, kneed until dough is soft and formed then chill for 10 mins. Roll out dough onto floured surface and lay it into a greased pie dish. Cover with parchment paper and fill the void with pie weights. Bake at 350 f for 15 mins.