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A FEW EXTRAS

MERLOT SAUCE

Ingredients:

  • 500 ml red wine
  • 5 ml beef stock
  • 250 ml sugar
  • 25 ml balsamic vinegar
  • 1 small onion

Method: Fry the onion until golden brown. Add the red wine. Wait until it boils, and then add the rest of the ingredients. Serve with steak or fillet.

- Lemien de Ridder and Elzona Deetlefs

STEAK SAUCE

Ingredients:

  • 1 onion
  • ¼ teaspoon garlic
  • 32 ml salt
  • 4 ml pepper
  • 1 bay leaf
  • 625 ml tomato sauce
  • 125 ml vinegar
  • 185 ml Worcestershire sauce
  • 500 ml soya sauce
  • 1 cup water

Method: Bring onion, bay leaf, salt, pepper garlic and water to the boil. Then add the rest of the ingredients and leave to boil.

- Lemien de Ridder and Elzona Deetlefs

PEANUT SAUCE

Makes 300 ml

Ingredients:

  • 10 ml oil
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 2 ml ground cumin
  • 3 ml curry paste (Thai)
  • 50 ml peanut butter
  • 150 ml coconut milk
  • 15 ml brown sugar
  • 10 ml lemon juice
  • 10 ml fish sauce
  • 30 ml chopped roasted peanuts
  • About 100 ml chicken stock

Method: Heat oil. Add onion and garlic, sautť lightly. Add cumin and curry pastes and cook for about 30 seconds.

Stir in peanut butter, coconut milk and brown sugar. Bring to the boil and simmer for 3 minutes.

Add lemon juice, fish sauce and peanuts. Bring back to the boil and dilute with stock to a pouring consistency.

Make plenty of this - guests eat whatever remains with a teaspoon.

- Tersia de Wet

MEALIE PAP DELUXE

Serves 4 - 6

For most South Africans, a braai just isn't the same without mealie pap. Try this tasty variation.

Ingredients:

  • 500 ml water
  • 500 ml milk
  • 500 ml mealie meal
  • 2 eggs, beaten
  • 30 ml butter
  • 1 Ė 2 cloves garlic, crushed
  • salt and black pepper
  • 1 x 410 g can corn kernels, drained
  • 250 ml grated cheddar cheese

Method: Bring water, milk and mealie meal to the boil, stirring constantly until thick. Lower the heat and add remaining ingredients, except the cheese, and leave to simmer for 1 hour with the lid on. Add the cheese and leave for a further 10 minutes.

- Tersia de Wet

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