Updated 11/02/07
This page was the brainchild of David, who came as a client and left as a friend. David, with his passion and enthusiasm for outdoor cooking and hunting, set fire to this concept in our minds.
David, this page is dedicated to you and to everyone else to have as much fun as we did.
These recipes are easy and fuss free and some of the favorites in camp and will be updated regularly. Feel free to print them and use them to make an African dinner back home.
BLACK MUSHROOMS IN SHERRY
6 large black mushrooms, wiped clean
50gr butter
2 -3 cloves garlic, crushed
30ml (2 tablespoons) finely shredded fresh sage leaves (optional)
125 ml (1/2 cup) medium-dry sherry
milled black pepper
Heat the butter and garlic until sizzling in frying pan large enough to hold all six mushrooms snugly.
Place mushrooms gills down in the pan and fry gently for 2 - 3 minutes.
Turn, and fry for another 1 - 2 minutes.
Scatter with sage, season with pepper, sprinkle with sherry and cover with a lid to seal the pan.
Reduce the heat and cook gently for a few minutes until center stalks are tender.
Transfer mushrooms to a warm platter.
Boil the cooking liquid uncovered until slightly reduced.
Spoon over mushrooms and serve hot.
Serves 6
CHICKEN SATAY
400gr filleted, skinless chicken breasts
vegetable oil
1 onion, finely chopped
5 ml (1 teaspoon) crushed garlic
2 ml (1/2 teaspoon) chilli powder
15 ml (1 tablespoon) peanut butter (optional)
10 ml (2 teaspoons) turmeric
5 ml (1 teaspoon) brown sugar
45 ml (3 tablespoons) soy sauce
15 ml (1 tablespoon) lemon juice
200 ml water
Cut the chicken into strips and place in a non-metal dish.
Heat a little oil in a medium saucepan.
Fry the onions and garlic until translucent.
Stir in the remaining ingredients, cover and simmer for about 5 minutes.
Allow to cool.
Pour mixture over the chicken.
Cover and set aside in a cool spot for 2 hours / refrigerate overnight.
Preheat oven grill
Threat meat evenly onto thin bamboo skewers and grill for 4 - 5 minutes on each side.
Reheat the marinade and offer as a sauce.
Serves 6 - 8
ORANGE PUDDING
(You can substitute the orange with lemon. Tastes just as good.)
PUDDING:
3 eggs
187.5 ml (3/4 cup) milk
250 ml (1 cup) sugar
375 ml (1 1/2 cup) cake flour
7.5ml (1 1/2 teaspoon)baking powder
45ml (3 tablespoons) butter
pinch of salt
Preheat the oven @ 200 Celsius / 400 F.
Blend eggs and sugar until frothy.
Melt butter and milk together.
Add the milk and butter mixture to the beaten egg mixture.
Sift together cake flour, baking powder and salt and add this to the milk butter and egg mixture.
Pour mixture into a ovenproof dish and bake for 20 - 25 minutes.
Allow to cool for a bit.
SAUCE:
375 ml (1 1/2 cup) sugar
250 ml (1 cup) water
250 ml (1 cup) orange juice
30 ml (2 tablespoons) butter
15 ml (1 tablespoon) orange rind
pinch of salt
Cook sugar, water, butter, salt and orange zest for about 5 minutes.
Remove from stove and add the orange juice.
Prick the pudding with a fork and cover with the sauce.
Serve warm - with custard or cream.
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