Bovril Beef Stew

Makes: 6 portions Cooking: Braise
Preparation Time: 2 hours 35 minutes Cooking Time: 2 hours 20 minutes

Ingredients

1.2	kg	Stewing Beef
1½		Medium onions, chopped
2	ℓ	Water
25	ml	Oil (2 tsp)
3		Medium potatoes, peeled and cubed
3		Medium carrots, peeled and roughly chopped
1		Green pepper, roughly chopped
2		Garlic cloves, chopped
10	ml	All Spice
2	Sprigs	Rosemary, chopped
3	Sprigs	Thyme, chopped
20	ml	Hearty Beef soup powder
30	ml	Bovril (2 Tbsp)
7	ml	Salt (1 ½ tsp)
20	ml	Tomato paste (4 tsp)
10	ml	Brown sugar

Method

In a large pot, combine the beef, ⅔ onion and 1,3 litres of water. Cover the pot and bring to a boil over medium to high heat, for 1 hour. Add 10 ml oil and continue boiling for another 30 minutes.
In a separate pot, boil the potatoes for about 15 minutes or until tender. Drain and set aside.
Add 500 ml water and carrots to the beef pot, reduce heat to medium, cover, and braise for 30 minutes or until the beef is tender. Remove the beef, carrots and cooking liquid from the pot and set aside.
In the beef pot, heat 15 ml oil, add the remaining ⅓ onion, green pepper, garlic and All Spice and sauté gently for 3 minutes. Return the beef mixture to the pot and stir in the rosemary and thyme.
In a bowl, mix 200 ml water with the soup powder, Bovril, salt, tomato paste and brown sugar. Pour the mixture into the stew and add the cooked potatoes. Cover and simmer on low heat for 15 minutes, or until the stew reaches your desired thickness. Serve with rice, mashed potatoes or dombolo.

Savoury Chicken Braid

Makes: 1 Savoury Chicken Braid Oven: 180 °C / 350 °F
Preparation Time: 1 hour 40 minutes Baking Time: 20 – 25 minutes

Ingredients

360	g	Cake flour ( 3 x 250 ml / 3 cups )
5	ml	Salt ( 1 tsp )
10	ml	Sugar ( 2 tsp )
60	g	Margarine

10	g	Anchor Instant Yeast ( 1 packet )
1		Large egg, beaten
145	ml	Lukewarm water
15	ml	Bovril ( 3 tsp )
1		Beaten egg, to brush

Filling:

3		Chicken breasts, cooked and diced
1		Large onion, peeled and sliced
½		Green, yellow and red pepper, chopped coarsely
250	g	Mushrooms, sliced
3	ml	Aromat Seasoning ( ½ tsp )
3	ml	Cayenne pepper ( ½ tsp )
3	ml	Garlic and Herb spice ( ½ tsp )
250	g	Grated White Cheddar Cheese ( 310 ml / 1 ¼ cup )
30	ml	Bovril ( 2 Tbsp )

Method

Mix the flour, salt and sugar together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
Mix the beaten egg and lukewarm water together and add to the flour mixture to form a soft dough. If the dough is too dry and firm, add a little more water, about 5 – 10 ml ( 1 – 2 tsp ).
Knead the dough until smooth and elastic, for about 10 minutes. Place onto a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
Mix the filling ingredients together, cover and set aside.
Knock the dough down and roll into a rectangle of 30 cm x 25 cm x 3 mm thick. Spread the surface evenly with 15 ml ( 3 tsp ) of Bovril.
Place the filling lengthwise down the centre of the dough (15A). With a dough cutter, cut the dough diagonally from the filling to the corners of the dough (15B).
Cut 10 – 12 strips on either side of the filling (15B).
Fold the top and bottom ends of the dough over the start of the filling (15B).
Start at the top and place a strip across the filling, criss-crossing the remaining strips left and right, forming a criss-cross slated pattern from the top (15C). Continue until all the strips have been used, tucking the last strip under the braid to secure it (15D).
Place the braid on a lightly greased baking tray, cover with greased plastic and allow to rise in a warm place for about 10-15 minutes.
Brush lightly with the beaten egg and bake in a preheated oven at 180 °C / 350 °F for 30 – 35 minutes, until golden brown.

Sweetcorn On The Braai

Makes: 4 Sweetcorn or 12 Mini Sweetcorn
Preparation Time: 1 hour 15 minutes Cooking Time: 8 – 10 minutes

Ingredients

4		Sweetcorn (1 punnet sweetcorn / 1 punnet mini sweetcorn)
45	ml	Marmite ( 3 Tbsp )
120	g	Margarine / Butter
45	ml	Brown sugar ( 3 Tbsp )
15	ml	Corn flour ( 1 Tbsp )

Method

Place your sweetcorn in a bowl of water, just enough water to cover the sweetcorn and microwave for 5 minutes on high.
Mix the Marmite, margarine, brown sugar and corn flour together in a bowl and microwave for 30 seconds on medium. Stir at intervals until the margarine and brown sugar has dissolved.
Drain the sweetcorn and pour the Marmite mixture over the sweetcorn. Allow to stand for at least 30 minutes, or overnight in the fridge, covered.
Toss the sweetcorn in the Marmite mixture to coat evenly.
Place the sweetcorn on the braai, basting with the remaining Marmite mixture, at intervals.

Scrumptious Mini Pizza

Makes: 24 Scrumptious Mini Pizzas Oven: 200 °C / 400 °F
Preparation Time: 1 hour 20 minutes Baking Time: 8 – 10 minutes

Ingredients

Dough:

500	g	Cake flour ( 4 x 250 ml / 4 cups )
5	ml	Salt ( 1 tsp )
30	ml	Sugar ( 2 Tbsp )

10	g	Anchor Instant Yeast ( 1 packet )
60	ml	Oil ( ¼ cup )
250	ml	Lukewarm water ( 1 cup )

Topping:

48	ml	Bovril ( ± 2 ml per mini pizza )
125	ml	Tomato sauce ( ½ cup )
20	ml	Sugar ( 4 tsp )
3	ml	Garlic and Herb spice ( ½ tsp )
½		Green, yellow and red pepper, chopped
250	g	Mushrooms, sliced
250	g	Grated White Cheddar cheese ( 310 ml / 1 ¼ cup )

Method

Mix all dry ingredients together. Add the Anchor Instant Dry Yeast and mix.
Mix the oil and lukewarm water together.
Add the oil mixture to the flour mixture to form a soft dough.
Knead the dough until smooth and elastic, for about 10 minutes. Cover with greased plastic and leave to rest for 5 minutes.
Knock the dough down, roll out to about 3 mm thick. Using a 9 cm cutter, cut out 24 rounds. (Until all the dough is used).
Place each round onto a greased baking sheet and spread each round lightly with Bovril.
Mix the tomato sauce, sugar, Garlic and Herb spice together and spread about 5 ml ( 1 tsp ) on top of the Bovril. Sprinkle with peppers, and top with sliced mushrooms and grated cheese.
Bake in a preheated oven at 200 °C / 400 °F for 8 – 10 minutes, or until golden brown.

Savoury Cheese Swirl

Makes: 12 Savoury Cheese Swirls Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes Baking Time: 30 – 35 minutes

Ingredients

420	g	Cake flour ( 375 ml / 3 ½ cups )
5	ml	Salt ( 1 tsp )
60	ml	Sugar ( 4 Tbsp )
60	g	Margarine
10	g	Anchor Instant Yeast ( 1 packet )

150	ml	Lukewarm water
1		Large egg, beaten
1		Beaten egg, to brush

Filling:

60	ml	Soft margarine ( 4 Tbsp )
10	ml	Bovril ( 2 tsp )
30	ml	Biltong powder, to sprinkle ( 2 Tbsp )
75	g	Grated Cheddar cheese ( 200 ml / ± ¾ cup )

Method

Mix all dry ingredients together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
Mix water and beaten egg together and add to the dry ingredients to form a soft dough. Knead the dough well until smooth and elastic, for about 10 minutes.
Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
Knock the dough down and roll into a rectangle of 30 x 25 cm, about 5 mm thick.
Spread the margarine and a light layer of Bovril over the dough. Sprinkle with biltong powder and ⅔ of the grated cheese, reserving the rest for step 9.
Roll the dough up into a Swiss roll, seal the end with the fingertips and cut the roll into 12 equal slices.
Place each slice onto a greased baking tray, cover with greased plastic and leave to rise in a warm place until double in volume, about 20 – 25 minutes.
Brush with beaten egg and bake in a preheated oven at 180 °C / 350 °F for 25 minutes.
Remove the swirls from the oven and sprinkle the remaining cheese over the top of the swirls. Bake for a further 5 minutes. Allow to cool and serve.

Marmite and Caramelized Onion Dip

Makes: 1 Marmite and Caramelized Onion Dip
Preparation Time: 1 hour 20 minutes Cooking Time: 1 hour

Ingredients

20	ml	Oil ( 4 tsp )
2		Large onions, skinned and thinly sliced
30	ml	Water ( 2 Tbsp )
30	ml	Marmite ( 2 Tbsp )
10	ml	Balsamic vinegar ( 2 tsp )
230	g	Cream cheese ( 1 tub )

Method

Heat the oil in a saucepan, over medium heat. Add the onions and gently fry until translucent.
Reduce the heat to low, cover with the lid and simmer slowly, stirring occasionally. Add 30 ml ( 2 Tbsp ) of
water to prevent the onion from burning. Keep the lid of your saucepan on and allow onions to cook slowly,
stirring occasionally. Keep repeating this process until the onions are golden brown, soft and sweet.
Add Marmite and balsamic vinegar and cook for a further 15 minutes, stirring occasionally.
Place onions into a blender and liquidize to a purée. Mix the onion purée together with the cream cheese
until smooth. Cover with a lid or plastic wrap.
Chill and serve cold.

Hearty Beefy Bolognaise

Makes: 4 portions – Beef Bolognaise
Preparation Time: 1 hour 20 minutes Cooking Time: 30 – 40 minutes

Ingredients

30	ml	Oil ( 2 Tbsp )
1		Medium onion, chopped
3		Garlic cloves, chopped
1		Carrot, finely chopped
8		Tomatoes, grated or chopped
15	ml	Tomato paste ( 1 Tbsp )
5	ml	Basil spice ( 1 tsp )
500	g	Beef mince
10	ml	Bovril ( 2 tsp )
5	ml	Salt ( 1 tsp )
5	ml	Black pepper ( 1 tsp )

Method

Heat the oil in a saucepan and sauté the onion, garlic and carrots over low heat, about 5 minutes.
Add the grated tomatoes, tomato paste and basil spice and stir.
Stir and allow the sauce to simmer over low heat for 10 – 15 minutes.
Add the mince and stir in the Bovril. Season with salt and black pepper.
Gently simmer over low heat for 15 minutes. Adjust the consistency of your sauce by occasionally adding water.
Serve with pasta of your choice.

Homestyle Comfort Chicken Stew

Makes: 4 – 6 portions Homestyle Comfort Chicken Stew Cooking: Simmer
Preparation Time: 1 hour 40 minutes Cooking Time: 1 hour 10 minutes

Ingredients

8		Chicken drumsticks
7	ml	Salt ( 1 ½ tsp )
45	ml	Oil ( 3 Tbsp )
1		Medium onion, chopped
3		Garlic cloves, chopped
7	ml	Curry spice ( 1 ½ tsp )
5	ml	Tumeric powder ( 1 tsp )
3		Carrots, cut into bite-size pieces
2		Tomatoes, grated or chopped
5	ml	Tomato paste ( 1 tsp )
4		Bay leaves
3		Sprigs Thyme ( Optional )
310	ml	Water ( 1 ¼ cup )
2		Large potatoes, cut into bite size pieces
15	ml	Bovril ( 1 Tbsp )

Method

Rinse the chicken in cold water, pat dry and sprinkle with salt.
Heat the oil in a saucepan and brown the chicken on all sides. Remove the chicken from the pan and set aside.
Add the onion and garlic and cook over medium heat until soft, for about 5 minutes. Add the curry spice, turmeric powder and carrots and cook for 3 minutes until soft, stirring occasionally.
Add the tomato, tomato paste, bay leaves, thyme and water. Return the chicken to the pan. Cover and allow to simmer gently for 20 minutes.
Add the potatoes and stir in the Bovril. Simmer on low heat for 45 minutes until tender.

Fluffy Mash and Mince Kota

Makes: 4 Fluffy Mash and Mince Kotas
Preparation Time: 1 hour 20 minutes Cooking Time: 50 minutes

Ingredients

Mashed Potatoes:

4		Large potatoes, peeled
5	ml	Curry powder ( 1 tsp )
5	ml	Salt ( 1 tsp )

10	g	Margarine
10	ml	Mayonnaise

Mince:

30	ml	Oil ( 2 Tbsp )
½		Medium onion, chopped
½		Green, red and yellow peppers, chopped
500	g	Beef mince
5	ml	Salt ( 1 tsp )
5	ml	Curry powder ( 1 tsp )
2	ml	Tumeric powder ( ½ tsp )
3	ml	Garlic and Herb Spice ( ½ tsp )
410	g	Curried mixed vegetables ( 1 tin )
15	ml	Tomato paste ( 1 Tbsp )
60	ml	Hot water ( ¼ cup )

15	ml	Instant soup of your choice e.g. brown onion soup ( 1 Tbsp )
10	ml	Bovril ( 2 tsp )
1		Loaf (white bread unsliced)
15	ml	Mango atchar ( 1 Tbsp )
4		Cheddar cheese slices

Method

In a saucepan, cover the potatoes in water and bring to the boil, add the curry powder and salt.
Cook until soft, about 20 minutes. Drain the potatoes and add the margarine and mayonnaise. Mash the potatoes until smooth, soft and fluffy. Place over a pot with warm water to keep warm.
In a saucepan, add the oil and sauté the onion and peppers until soft and translucent.
On low heat, add the beef mince, salt, curry powder and tumeric powder and allow to simmer (add a little water if necessary), about 10 minutes. Add the curried mixed vegetables and the tomato paste and stir.
Mix the hot water and the instant soup together until smooth, add the Bovril and stir into the mince. Allow to simmer for 10 – 15 minutes and set aside.
In the meantime, cut the white bread loaf in half widthwise (*1) then in half again, lengthwise (*2). You should have 4 quarters of the loaf.
With the bread crust-side-down, hollow out the centre piece of the bread *by cutting a rectangle out of the top of
the quarter loaf, set aside.
Fill your hollowed out quarter loaf with the warm mash potatoes, followed by the mince and then the atchar and sliced cheese. Close the Kota with the piece of bread that was hollowed out and serve warm.

Mini Sweetcorn Loaves

Makes: 12 Mini Sweetcorn Loaves Oven: 180 °C / 350 °F
Preparation Time: 1 hour 20 minutes Baking Time: 15 minutes

Ingredients

400	g	Cake flour ( 830 ml / ± 7 cups )
5	ml	Salt ( 1 tsp )
30	ml	Sugar ( 2 Tbsp )
2	ml	Cayenne pepper ( ¼ tsp )
30	g	Margarine
10	g	Anchor Instant Yeast ( 1 packet )
1		Large egg, beaten
410	g	Whole kernel corn ( 1 tin ), drained, reserve liquid and top up with lukewarm water to measure 250 ml
100	g	White Cheddar cheese, grated ( 200 ml / ± ¾ cup )

Topping:

45	ml	Marmite ( 3 Tbsp )
90	g	Margarine
10	ml	Milk ( 2 tsp )

Method

Mix the flour, salt, sugar and cayenne pepper together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
Mix the beaten egg and the reserved kernel corn liquid together to make the egg mixture. Add the egg mixture and the whole kernel corn to the flour mixture and mix until well distributed and resembles a sticky batter. Cover with greased plastic and rest for 5 minutes.
Knock the batter down with a wooden spoon, add the grated cheese and mix through.
Divide the batter into 12 greased mini bread pans. Sprinkle lightly with flour, cover with a greased plastic and allow to rise in a warm place until double in volume, for about 10 – 15 minutes.
Bake in a preheated oven at 180 °C / 350 °F for 12 – 15 minutes.
In the meantime, warm the Marmite, margarine and milk over low heat and mix well.
Allow to stand for 5 minutes, loosen the sides of the mini loaves and prick the top of the mini loaves with a toothpick. Pour 15 ml ( 1 Tbsp ) of the Marmite mixture over the top of each mini loaf, while still warm. Allow to cool down before removing, to serve.