SPAGHETTI BOLOGNAISE QUICK AND EASY

SPAGHETTI BOLOGNAISE 

Spaghetti Bolognaise is a classic dish and is a quick and easy food to make. It doesn't  need a lot of ingredients to create  a really tasty dish, which is enjoyed my most people for dinner, and kids just simply love it.  My recipe is a family favourite and makes sufficient to serves  four adults. The sauce is ideal for spaghetti, but can be used with almost every kind of pasta.  A Spaghetti Bolognaise dinner can easily be whipped-up in under an hour especially at those those times when you are totally famished but need to eat something substantial. It can virtually be prepared in the same time you wait for take out dinner but it is a lot more tasty and nourishing. I only use fresh ingredients which gives this Spaghetti Bolognaise a flavour and an aroma to die for. It is good culinary practice to get all  your ingredients together on the table before you begin cooking. This just seem to speeds up the process leaving you enough time to lay the table get the coffee brewing whiles the sauce is simmering.

INGREDIENTS

500g of steak mince (lean mince) washed and drained
145g packet tomato paste dissolved into cup of hot water
4 - 5 tablespoon extra virgin olive oil
2 medium sized onions peeled and chopped
6 medium sized tomatoes diced or  8 plum tomatoes ( they contain less water) 
1 medium sized bell pepper diced
2 tablespoons of butter (or margarine)
4 medium cloves of garlic crushed 
6-8 Cherry Tomatoes halved.
1 tablespoon of sugar
2 cups of water 

250g of dried spaghetti (half of 500g pack)

SPICES

1 teaspoon of Salt 
1 teaspoon of Pepper
2 small sticks of Cinnamon
5 Pepper corns
5 Cloves
1 medium green chilli finely chopped
1 tablespoon of freshly ground pepper

The salt and pepper provides the basic flavour to the sauce, the cinnamon adds a scenty taste and smell, the chilli gives you that tang and the ground pepper adds a very specific flavour. 

HERBS

5 - 6 leaves of fresh oregano, washed and  chopped
5 - 6 leaves of fresh thyme, washed and chopped
5 - 6 leaves of fresh Rosemary, washed and  chopped
5 - 6 leaves od fresh sage, washed and  chopped
5 - 6 leaves of fresh basil, washed and  chopped

The fresh herbs releases a flurry of flavours and aromas that just makes this Spaghetti Bolognaise more appetizing but should fresh herbs not be available, dried herbs will do.

1 teaspoon of dried Sweet Basil
1 teaspoon of Sage
1 teaspoon of Oraganum
1 teaspoon of Thymme
1 teaspoon of  Rosemary

Heat the olive oil and allow butter to melt to form ghee in a saucepan over medium heat. Add the chopped onion, along with the salt, and cinnamon sticks and allow to braise. Take care not to brown the onions but allow them to become translucent. Brown onions turns the sauce brown, it should remain red. Add the mince and the crushed garlic and the diced peppers but don't add water. Allow mince to roast in the ghee and changes colour.  Stir continually with a wooden spoon and don't allow mince to form lumps. When slightly dry, add all the chopped and halved tomatoes and the pepper and allow to simmer. Add water as needed and bring to boil. Add all the fresh herbs and the tomato paste, cover with a lid  and reduce heat to medium and simmer until it turns into a wonderfully rich tomatoey sauce. Add 1 tablespoon of sugar to offset the  soury  tartness of the tomato.

SPAGHETTI

Meanwhile, boil water in a large pot, add 2 teaspoons of salt and a dash of olive oil cook before lowering spaghetti into the pot through the floating oil. The oil prevents the spaghetti from sticking to one another. When done, drain it in a colander and set aside.

SERVING

Dish Spaghetti into plate as if a bed or rice and dish a ladle or two of sauce in the centre of the Spaghetti . Grate some  parmesan cheese over it while its still hot and serve immediately.

VARIATIONS & OPTIONAL

Some chefs add about 200 ml of red wine to the saucepan and say that the alcohol cooks away but I don't recommend this when feeding this Spaghetti Bolognaise to kids. Dried Mixed Herbs may be used in place of the herbs mentioned above.  Beef Stock Pot can be used but tends to turn the sauce brownish. A dash of Worcester sauce can be added to taste. About 50 grams of thinly sliced mushrooms can be added ( into pot with the diced peppers). Half a teaspoon of dried chillies can be used in place of fresh chillies. Instead of fresh tomatoes use 2 x 400g cans of diced tomato. Add sun-dried tomatoes if desired.
Enjoy!

COOKED BEEF TONGUE

COOKED BEEF TONGUE

A sandwich is the ideal evening meal especially it you've had a big lunch and its also great for breakfast. The varieties of sandwiches are endless and can vary from a peanut butter and jelly sandwich, to an elaborate T-bone steak with fried chips and salads. Even though this Portuguese bread roll burger below doesn't qualify as a sandwich in the general sense, one could argue that its more appropriately a burger. 

Burgers can be filling and invariably not as healthy and definitely more fattening than a cooked tongue burger. Normally Burgers Joints gives you the choice of a meat or  chicken patti with cheese and salads and considering if you don't want to make it yourself, your choices are limited to McDonalds, Burger King, Steers, Spur and KFC. Greasy, tasteless, nutritionless, bland and looks very unlike the adverts they portray. 

Cooked and skinned ready to be sliced.

Cooked tongues that are pre-corned and sold in a cooking bag available from the  local butcher beats corning it your self. A bagged tongue can be cooked in about 4cm of cold water in a average sized pot until tender.  But if it's not bagged with spices then you have to, cook the washed tongue in a pressure cooker with 4cm of cold water for about half an hour to 40 minters, add salt pepper, bay leaves, peppercorns. When done it should look something like this, once the skin is peeled off. Its best eaten sliced but slice only as needed. Sliced tongue tends to dry out.

This isn't what you think it resembles but I can assure you it's much tastier

Cut a few fairly thick slices, if it cold, heat in a pan or microwave and place on a buttered roll franked by frilly lettuce and tomato, avocado and cucumber, carrot and onion along with a healthy dollop of mayonnaise and you have a sandwich to die for. Tongue hardly has any grease, has no fat, has no bones and can be equated to a very nice spiced beef.  It is far tastier than those fatty patti burgers and much healthier and lighter. 

Four slices of cooked tongue on a bread roll with salads is a meal in itself.

As an open sandwich is looks very appetizing and can be eaten with a knife and  fork. Grated cheese, tomato sauce or atchar are great additive additional condiments for the sandwich connoisseur. As a burger, its a hands on job and a finger liking experience. Its also ideal for school lunches and can be grated for those who doesn't enjoy thickly sliced beef tongue.

A beef tongue burger isn't available anywhere except home made.

A beef tongue roll or burger is not available from any fast food outlet so if you have to desire to have one, you just have to make it yourself.  Its also great on focaccia, on a panini or a filling for a jaffle or snackwich or toast. Tongue is also a delicacy that can be found on the breakfast menu at Weddings.

Sliced tongue, toast and salad

Sliced tongue, toast, salad and coffee.

Slice tongue and spiced beef with rolls and salad in popular for breakfast at weddings.

SCRUMPTIOUS BREAKFAST

SALMON AND EGGS WITH TOAST

Breakfast is undoubtedly the most important meal of the day. Most people rush off to work in the morn without eating a morsel only to suffer from headaches and hunger pangs later in the day. Often opting to eat  a huge or heavy meal at lunch only to become sleepy due to over indulgence. But even if you eat as little as one slice of toast for breakfast, you have done justice to breakfast, because "breakfast" means to "break the fast" you've endured throughout the night. Anyway now that you're awake, how does a few ribbons of Norwegian oak Smoked Salmon; two scrabbled eggs flanked by a dollop of Cream Cheese; a slice of advocado, and a few cherry tomatoes on the side, with 2 slices of lightly buttered toast, sound to you. Followed by a frothy mug of  Jacobs Krönung  coffee made with a third mug of milk. Scrumptious, No? Now that's the way to start your day. There is a trueism that says "the day a woman doesn't eat an egg, is the day that she aged".  

Normally my wife  fries my tomatoes along with the scrambled eggs, together but separate. But today I wanted them over easy (sunny side up) with the tomatoes fresh. Normally I have a freshly baked buttered croissants in place of the toasted digesta, but I've got to watch the calories these days. However, this meal has all the nutrients and protein, fibre, carbohydrates, fructose and caffeine you need to be mentally alert and functioning at your best for the better part of the day. Brought to you by Foods of the Cape.

Norwegian oak Smoked Salmon or Trout with scrabbles eggs
and cream cheese with a croissant is a meal fit for a king.

Rosa tomatoes has such a unique taste

Free range eggs is the epitome of health.

Cream cheese with herbs

Digesta high fibre bread makes breakfast what it is

Eggs sunny-side up, sliver of salmon, cream cheese, salad and orange juice

Eggs sunny side up, avocado, cream cheese, rosa tomatoes and toast

Scrambled egg, salad, salmon with a croissant (cream cheese optional)

Scrambled eggs, salad, salmon with a croissant (cream cheese optional)

Half milk and half water makes a fine cup of coffee

Jacobs coffee is the ultimate to conclude a scrumptious breakfast

SAMP AND BEANS

SAMP AND BEANS STEW

Samp and Beans a traditional South African meal and known as umgqusho / mngqusho / umngqusho amongst the Xhosa community and as isistambu among the Zulu community. However, Samp and Beans is also one of the  delectable foods in Cape Malay Cooking and is a dish savoured and enjoyed by virtually everyone at foods of the Cape. It is an alternative to soup and is an amazing dish that we often eat when its cold and especially when its raining.  Since Samp resembles rice as in carbohydrates, it is enjoyed without rice. Eating Beans and Samp  gives the feeling of homeliness when the whole family sits around the fire with a bowl filled to the brim. It is very tasty, quite filling and an ideal meal for marathon runners who need to carbo load.  Besides, it is simple to make and is a low cost meal that serves at least 6 people or more. The best way to prepare Samp and Beans is to pour some boiling water over a packet of Beans and Samp and  leave it to soak overnight in a covered boil. Drain the water in the morning, add sufficient fresh water to cover the samp, add salt, then boil it in a pressure cooker (AMC Classic) on medium heat for about 2 hours or until the Beans are soft.  Samp is  dried corn on the cob, not the traditional yellow corn but rather the white corn taken off the cob.

RECIPE

Ingrdients:
1 kg of meat - Ox neck / knuckles / beef pieces
6 tblsp of Salad Oil
2 medium size Onion (grated not chopped)
2 tsps of Crushed Garlic
2 tsps of Salt
2 tsps Ground Pepper (Crushed Peppercorns)
2 tsps Fine Black Pepper
8 All spice balls
8 Cloves
1 pkt of Tomato paste

Method:
Boil Samp and Beans in a pressure cooker until soft. When done, drain excess water and use at stock to add back into the pot as needed.
Place meat in a separate AMC classic saucepan with the salad oil on medium heat and add fine grated onion and garlic, salt, ground pepper, all spice and clove and allow to braise in the oil.. Add water (stock) as needed and simmer until meat is tender. Then add the cooked Samp and Beans into the same pot with the meat and allow to simmer. Add the fine pepper and stock so that the mixture is saucy and not watery and cook for additional 20 mins to half hour. Check is it has sufficient salt, add if necessary. Stir-in the tomato past into the mixture and allow to simmer for 10 more minutes. Serve hot and enjoy.

Optional: 
A teaspoon of origanum and thyme may also be stirred in to the mixture before the tomato paste is added. It adds a marvelous aroma and a fantastic flavour. Chicken can be used in place of meat.

A packet of Samp and Beans with 2 onions

Braised Ox neck, salt, garlic, onions, cloves and all spice mixture.

The braised meat is the base for Samp and Beans stew.

Tomato past squeezed from packet into mug

The tomato paste mixed with boiling water to form a sauce.

The Samp and Beans in the boiling in its Stock

The Samp is tender but the beans still needs to boil a bit longer.

The crushed Garlic bits are still visible while the meat simmers.

Table for two

A delicious serving of Samp and Beans

The pepper is quite visible and makes the Samp and beans really delicious.

ROAST CHICKEN RECIPE

ROAST CHICKEN, RICE  AND VEGETABLES

In the Cape, Chicken takeout is as common as sand. It is everywhere, you get it Nando's Chicken, Kentucky Chicken (KFC), Hungry Lion, Chicken Licken, Mehanos, Marchelos, and so, so, many other chicken joints. Each and everyone of them average in flavour, that needs to be salvaged by condiments. The kind of flavour that you get tired of after about three visits. Yet none of them beats Foods of the Cape oven roasted chicken, roasted to perfection, extra crispy and dowsed with garlic butter sauce. Look at these twin chickens, oven roasted  to perfection, tender and succulent with an aroma to die for. There is nothing to beat homemade food for taste, economy and appearance and crispy. The secret to golden brown, well done, tender chicken is slow oven roast on a rotisserie, then place on rack for the fat to melt then baste with garlic sauce. (Mayonnaise is optional). Remember that you eat with your eyes and by just looking at this chicken you can already taste it.  The sauce is made by melting butter with crushed garlic salt and pepper and a teaspoon of chicken spice, powdered thyme and oregano. The fragrant rice is cooked with a teaspoon of tumeric, two or three sticks of cinnamon an six pods of cardamon and salt to taste. Yams [(sweet potato) Patat] are oven roasted and the squash and marrow is steamed to preserve its nutty taste. Serve whilst hot and don't forget to lick those fingers. Not leftover chicken can be shredded and turned into a beautiful chicken and mayo salad or as a topping for a pizza.

Twin chickens, oven roasted  to perfection, tender and succulent in garlic butter sauce.

Fragrant Yellow Rice flavoured with Cinnamon and Cardamon

Chicken Skin Roasted to perfection, succulent and mouth watering with a aroma to die for.

Fluffy loose grained Fragrant Yellow Rice flavoured with Cinnamon and Cardamon

Twin roast chickens in garlic butter sauce with Parsons nose slightly deflated.

Roasted Thigh quarter, fragrant yellow rice, with steamed Buttered squash, Butternut and Yam

Two chickens with rice squash, butternut and yam comfortably feeds a family of six for under $20

ROASTED SHEEP TONGUES

POT ROASTED SHEEP TONGUES

Delectable foods like Caviar on crackers, Duck Liver Pâté on toast, Ox Trotters in tomato, Tripe (haggis) curry, Mopani worms, Chicken feet soup, Crocodile steaks, Chicken and duck hearts & livers, Filleted Snake, Roasted Cow tongue, Beetroot leaves bhagi curry, Placenta lasagne, Pickled pigs feet, Shrimp curry, Fried Bull testicles, Scrambled Lamb brains with eggs, Raw oysters with lemon juice, Chicken gizzards and giblets in gravy, Braised Spicy hog balls,  Blood pancakes, Pizzle (bull penis) sandwiches, Rollmops, Pan fried Intloko yemvu - sheep head (smiley) are just some of the fear factor foods your parents and grandparents loved. These are a sampling of the foods of the Cape, but also doubles-up as some of the International delicacies enjoyed by various nationalities the world over. One man's meat  is certainly another mans poison. I say to each his own.

PREPARATION
Pot roasted sheep tongues is a delicacy enjoyed by many in the Cape and is available at several local restaurants. It is a Lebanese / middle eastern  dish and also enjoyed by the Japanese known as gyutan literally meaning cow tongue. The best way to prepare them is just salt and pepper, but a healthy amount of pepper. Don't peel potatoes but half them and place them in a sauce pan together with the tongues and add a sprinkle of vegetable oil. When potatoes are done, the tongues will also be done. Slow roast is the key. If preferred the tongues may be halved lengthwise since the outer skin is quite tough when roasted. The roasted skin is totally edible yet  and many people prefer to only eat the softer flesh inside. It's great on sandwiches, both grated and sliced. Restaurants in the Cape Town serves sliced tongue on garlic rolls with mustard, as a tomato stew, or in a salad with shredded tongue and beans sprouts.

Sheep Tongues with potatoes with skins simmering in oil

Sheep tongues flipped over so that they are well sheared all round

Sheep tongues heavy peppered and little salted

Sheep Tongues and pot roasted potatoes roasting slowly.

Sheep tongues pot roasted golden brown virtually done.

Sheep Tongues and Potatoes pot roasted to perfection flavour with Salt and a healthy dose of Pepper

Roast chicken, salt and pepper, sweet potato, thyme and oregano., yams,