2 cups lard
1 cup peanut butter
2 cups oats
2 cup mielie meel
1 cup flour
1 cup bird seed
1 cup raisins
Melt lard and peanut butter together over low heat
Remove from heat, add all other ingtedience stir together
Pour into plastic containers
Keep in fridge untill needed.

50/50 Wholewheat Sandwich Loaf with seeds
Makes 2 loaves
Ingredients
500 g Eureka White Bread flour
500 g Eureka Brown Bread flour
800-850 g luke warm water
180 g levain (100% hydration sourdough starter)
22 g salt
Formula
Mix the levain (starter) in the morning to be ready to bake late afternoon/early evening
Late afternoon mix flour and water together to autolyse.
Leave for 30 min to 1 hour before adding the levain (starter) and the SALT
Incorporate all the ingredients very well and start to build gluten in the dough
with a bread mixer (3min)
Leave your dough in a cool place overnight, just in your kitchen, in plastic bowl with lid and then into plastic bag.
The next morning the dough should be bubbly and well rounded
Turn it out gently with wet hand onto a floured surface.
Using your scraper cut the dough mass into two loaves
Gently (with minimumforce) turn and shape into two rounds.
Leave to rest on the bench for 15-20 min
Prepare your loaf tins with non stick spray
GENTLY roll and shape your loaves into tubes the size of your tins
Roll in a mixture with semolina and mixed seeds.
Place in tins and cover with a dishcloth
Leave to proof in a cool area for 2-3 hours The dough should dubble in size
Your tins should be full and well rounded on the top
Heat the oven to 240 degrees. Turn down to 220-200 degrees when the bread goes in
Bake for 1 hour until skewer comes out clean

Marinade
Half a cup (125 ml) double cream plain youghurt
2 Tbsp (30 ml ) cornflour mixed with a little water to create a paste
1 tsp (5 ml) fine salt
Half a Tbsp (7 ml) each: garam masala
ground cumin
ground coriander
A pinch: ground turmeric
ground cinamon

8-10 deboned chicken thighs
or 4 chicken breast fillets
1/5 cup (50 g) melted butter

Sauce
1/3 cup (80 g) butter
6 pods cardamon crushed
2 sticks cinamon
3 cloves
3 bay leaves
half to 1 tsp (3-5 ml) chilli powder
2 tsp garam masala
1 onion sliced
6 garlic cloves, grated
2 green chillis, halved
2 Tbsp (30 ml) tomato paste
1 can 400g cherry tomatoes, pureed
2 tsp (10 ml) grated fresh turmeric
1/4 cup (80 g) cream
pinch brown sugar
lemon juice to taste

Combine marinade ingredients and add chicken. Marinade overnight.
Place chicken on a wire rack, or baking tray.
Preheat oven to 220 c.
Cook on highest oven rack for 10 minutes.
Remove.
Preheat grill and grill chicken for a further 5-8 minutes or until charred.
Remove and set aside.
For sauce, melt butter in a pan, add spices and cook for a minute.
Add onion, garlic and chilli and cook for about 5-8 minutes.
Stir in Tomato paste and tomato pulp and simmer for 10 to 15 minutes.
Combine turmeric, cream and sugar and add to pot.
Add chicken and a splash of lemon juice
Simmer until fragrant and reduced slightly.
Serve with rotis.

Makes 16 large cookies
225 g butter
200 g brown sugar
100 g dark brown sugar
2 eggs
315 g flour
30 ml cocoa
3 ml baking powder
3 ml bicarb of soda
pinch salt
150 g dark chocolate (chopped into chips)
12 soft toffees chopped
Beat butter and sugar till fluffy and pale
Add eggs, flour, cocoa, baking powder bicarb and salt
Mix together, add chocolate and toffees
Roll into balls flatten slightly leave room for spreading.
Bake for about 15 minutes

Last day of June lockdown level 3??

Spiced biscuits
250 g butter
250 g brown sugar
60 ml golden syrup
490 g flour
30 ml mixed spice
5 ml bicarb of soda
Pre-heat oven to 180
Beat butter and sugar and syrup till pale
Stir in flour and spices
Dissolve bicarb in 30 ml water
Add to the dough, beat untill elastric
Roll out the dough on a floured surface and cut into shapes
Place on baking sheet lined with baking paper.
Bake for 10 minuts
If you want you can sandwitch biscuits together with melted chocolate.

End of June COLD Still in level 3 lockdown

Jim went to Maseru (first time since…)

Sourdough wholewheat sandwich loaf with seeds
Makes 2 loaves
Ingredients
500 g Eureka white bread flour
500 g Eureka brown bread flour
800 luke warm water
180 g starter
22g fine sea salt
Formula
Mix starter (levain) early morning for baking late afternoon
Mix flour and water together (autolyse)
Leave for 30-1 hour before adding lavain (starter) and salt
Incorporate all the ingredience very well by mixing in machine for 3 min
Close dough with a lid and black bag, leave overnight in cool place
Next morning dough should be well rounded and bubbly
Turn the dough out with wet hands onto a floured surface
Divide the dough into two gently forming and shaping with minium force.
Leave to rest for 20 min
Prepare two loaf tins with non-stick spray
Gently shape your dough into tubes for your tins
Roll into mixture of semolina and seeds
Place into tins and cover with dishcloth
The bread should dubble n size
Heat oven to 240 Turn down temperature to 200-220 degrees
Bake for one hour

1.2 to 1.5 Kg beef shin, on the bone
Flour for dusting
Olive oil for frying
4 cloves garlic, crushed
1 onion, chopped
3 carrots, chopped
2 bay leaves
¼ cup, 60 ml thyme
1 cup, 250 ml white wine
2 cups, 500 ml beef stock
1 can chopped, peeled tomatoes
3 Tbsp (45 ml) tomato paste
Salt and pepper

Dust beef shin with flour. Heat oil in saucepan and brown meat. Remove from pan and set aside.  Drain excess oil from pan.  Add garlic, onion and carrot and cook until soft.

Return meat to pan.  Add bay leaves, thyme, white wine, stock, tomatoes and tomato paste.  Season.

Cover and simmer over a low heat for 1 to 2 hours, stirring occasionally and adding more water if necessary, or until meat is tender.

GREMOLATA

½ cup (125 ml) parsley, chopped
2 cloves garlic, finely chopped
Grated peel of two lemons

Combine ingredients in a small bowl.

Serve Osso Bucco  over polenta, sprinkled with gremolata.

Heat 2 table spoons oil in a wok over high heat
add 4 sliced garlic cloves, 2 pieces sliced ginger, 4 cups cooked rice 1/3 cup oyster sauce
Toss until well combined
Sprinkle with chopped green onion, or chopped coriander, add chilli (optional)

Heat a large saucepan over high heat add 1kg mussels, one crushed clove of garlic and half cup white wine.
Cover with the lid and cook until mussels open.
Stir through chopped green onion, serve with crusty bread.

250g spaghetti
1 cup vegatable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoon dark soy oil
1 tablespoon honey
2 garlic crushed
splash fish sauce
splash lime
1 teaspoon grated fresh ginger
3 tablespoons roasted sesame seed
1/2 cup smooth peanut butter

extras red peppers spring onions parsley
Bring pot of water to the boil and cook spaghetti
For the dressing whisk together the pol rice vinegar soy sauce and sesame oil
honey, ginger and 2 tablespoon sesame seed, lime juice fish sauce and peanut butter in a bowl
Pour over coked spaghetti
Add extras if you want it for a salad.