Gemsbok in beer
of yesteryear Adventure Sport Africa: The Good News Book Reviews
Petro Edgcumbe has been
a world-class African chef for many years. Petro created her own
exceptional African chilli condiment range and provided exclusive
cuisine consultation to a number of corporations.
We will feature some of her culinary creations in future issues.
CAMEMBERT OR BRIE CHEESE WEDGES
2 Camembert 3 eggs lightly beaten
60 ml cake flour, seasoned with a little salt
160 ml cornflake crumbs
Oil for deep frying
200 ml cranberry sauce or jelly and fresh fruit for decoration
Cut the Camembert into wedges and dip each wedge into beaten egg then into the seasoned flour.
Dip once again in the beaten egg, and then finely coat with sesame seeds. Refrigerate the wedges for about 40 minutes. Use a large saucepan to heat the oil. When oil is hot, fry the Camembert wedges until golden in colour. Remove and leave on absorbent paper and serve immediately with cranberry sauce and fresh fruits.
Venison in beer
1 kg Gemsbuck
2 onions chopped,
250g rindless bacon cut into pieces
2 apples peeled, cored and chopped
1 beef stock cube dissolved in 1 cup of hot water
3 tablespoons redcurrant jelly or cranberry jelly
340 ml beer
2 tablespoons chopped parsley
2 cloves garlic crushed
Fry onion till translucent, add the bacon and garlic fry until golden. Remove from stove. Fry the meat in a little oil until the juices are sealed and slightly brown. Place the meat, onion, bacon and garlic in an oven proof dish with a lid. Mix the beer, redcurrant jelly, beef stock, salt, pepper, parsley and apples together. Pour this over the meat and over. Bake in the oven 150 C for about 1 and ½ to 2 hours until tender. Thicken sauce with soup powder or corn flour. Serve with creamy mashed potatoes and a salad.
Delicious Sago Pudding
4 cups milk
1 cup sago
Ύ cup sugar
2 tablespoons butter
Ό cup sultanas
Ό cup seedless raisins
Ό cup pitted copped dates
4 eggs separated
2 teaspoons vanilla essence
5 tablespoons smooth apricot jam
1 ml salt
Boil the milk and butter on gentle heat. Add the sago, sugar and dried fruit.
Boil until sago is transparent. Stir regularly. Remove from the stove. Separate the eggs and beat the yolk with vanilla and salt. Mix with the cooled sago mixture. Pour into an oven proof dish. Beat the egg whites with 4 tablespoons sugar till stiff peak. Spread the apricot jam over the sago mixture. Place the beaten egg whites on top and bake in oven of 180 C for 30 minutes until light brown in colour.
Serve with vanilla ice cream and custard and decorate with shepherds bush or lavender leaves.
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