Wild Sosaties with stywe pap

Wild S

osaties with stywe pap

IngredientsFOR THE SOSATIES

1kg leg of lamb

140g mutton fat (optional)

4 large onions

A little oil for frying

250g dried apricots

8 metal or wooden skewers

FOR THE SOSATIE MARINADE

75ml smooth apricot jam

30ml soft brown sugar

15ml crushed garlic

6 cloves

3 bay leaves

30ml curry powder

30ml brown vinegar

10ml salt

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Bjorn Basson’s Favourite

Recipe #7/15

Method

AFGRI FOOD FACT #7Global annual meat consumption per person is

currently at 32 kilograms.

(Source: Global Agriculture)

Pap (Your favourite stywe pap recipe)

TO MAKE THE SOSATIESDebone the leg of lamb and cut the meat into 1/2cm squares.Cube the mutton fat (if using). Peel and slice the onions into thick chunks.Heat the oil in a saucepan and fry the onion until translucent. Remove the onions and drain on kitchen paper towel.Place all the ingredients except the lamb, mutton fat, dried apricots and onions in a glass or ceramic bowl and mix well.Add the Lamb, mutton fat (if using) and onions to the sosatie marinade. Cover and leave in a cool place for 24 to 48 hours to marinate. Turn the lamb 3 or 4 times during the process.Soak the apricots in warm water until they plump up.Remove the lamb, mutton fat (if using) and onions from the marinade. Thread on the skewers alternating pieces of lamb, apricot, mutton fat and onion.

Braai them over hot coals turning several times until done. Alternatively they can be grilled in an oven.

Meanwhile, pour the marinade into a saucepan and heat until almost boiling. When serving pour the hot marinade over the sosaties and serve with stywe pap.

Bjorn Basson’s

Chicken ‘n Tjops with Mielie-Roosterkoek

Chicken ‘n Tjops with M

ielie-Roosterkoek

Ingredients1 piece of Daybreak chicken per person

1 Tjop (chop) per person

For the Roosterkoek:

4 cups bread flour

1 packet (10 g) instant yeast

1 tsp salt

1 cup lukewarm water

A handful parsley or basil, finely chopped

12 sundried tomatoes, finely chopped

2 handfuls grated cheddar

1/2 cup whole kernel mielies

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Jono Ross’ Favourite

Recipe #6/15

MethodCombine the flour, yeast and salt in a bowl and add the

lukewarm water. Knead for 10 minutes and set aside in a

covered dish until the dough has doubled in volume. Knock

back the dough and divide into 8 flat rolls.

Combine the rest of the ingredients and divide the mixture

between the dough circles. Fold the dough around the filling

to form a flat roosterkoek.

Set aside under a cloth to rise for 20 minutes. Braai over hot

coals until golden brown.

Grill the tjops (chops) and Daybreak chicken on the braai and

serve together with the roosterkoek.

Jono Ross’

AFGRI FOOD FACT #6We have more food available now than ever

before in human history.

(Source: UN)

Thai Lean Chicken Curry Thai L

ean Chicken C

urry

Ingredients1 small onion

1 stalk lemongrass

1 tbsp vegetable oil

3-4 tsp red Thai curry paste

4 boneless and skinless Daybreak chicken breasts,

cubed

1 tbsp fish sauce

1 tsp sugar, brown is best

4 dried lime leaves

400ml can coconut milk

fresh coriander

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AKONA Ndungane’s Favourite

Recipe #5/15

Method

AFGRI FOOD FACT #5 Estimates suggest that by 2050, agricultural

water use will exceed what can be replenished.

(Source: Sci Dev Net)

Peel onion and thinly slice. Slice the lemongrass finely, starting at the

thinner end, stopping towards the base when it gets tough.

Heat the oil in a wok or large saucepan for a couple of minutes. Add

the onion. Fry for 3-5 minutes, until soft and translucent. Stir in the

curry paste and cook for 1 min, continuously.

Add Daybreak chicken pieces and stir until they are coated. Add the

lemongrass, fish sauce, sugar, lime leaves and coconut milk. Bring

slowly to the boil, then reduce heat and simmer, uncovered, for 15

minutes until the chicken is cooked. Stir the curry a few times while

it cooks, to stop it sticking and to keep the chicken submerged.

While the chicken is cooking, strip the leaves from the coriander

and chop roughly. Taste the curry and season according to your taste

preference. Stir half the coriander into the curry and sprinkle the

rest over the top. Serve with Thai jasmine or basmati rice.

Akona Ndungane’s

Chicken ‘n Tjops with Mielie-Roosterkoek

Chicken, Rice and Sweet Potato

Chicken, R

ice and Sweet P

otato

IngredientsChicken:

4 deboned and halved Daybreak chicken breasts

3/4 tsp salt

1/4 tsp white pepper

2 cans cream of chicken soup

2 egg yolks, slightly beaten

1/4 tsp dill1/8 tsp nutmeg

Sweet Potato Rice:

1 cup cubed sweet potato

1/4 cup orange juice

1 tbsp butter or margarine

1/3 cup water

2 cups cooked rice (prepared as directed)

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HANDRE POLLARD’S Favourite

Recipe #4/15

Method

AFGRI FOOD FACT #4Land for farming crops, livestock and

poultry currently covers 38% of the

world’s total land area.

(Source WWF)

In a pan cover the Daybreak chicken breasts with water or

chicken stock and season with salt and pepper. Simmer until

tender and place in a shallow casserole.

Combine soup, egg yolks, dill and nutmeg and blend well. Pour

over chicken and bake in a preheated 180°C oven for 20-25

minutes.

Combine sweet potato, orange juice, butter and water. Boil

until sweet potatoes are tender. Drain, then stir into the rice.

Serve chicken on top of Sweet Potato Rice.

Serves 4-6.

Handre Pollard’s\

\

Chicken with Spinach Mash

Chicken with S

pinach Mash

Ingredients4 (about 650g) potatoes, peeled and chopped

125g chopped spinach

1/4 cup milk

25g butter

Salt and freshly ground black pepper

4 (about 150g each) Daybreak chicken breast

fillets

1 tub low fat garlic and herb cream cheese

2 eggs, lightly whisked

1 cup dried breadcrumbs

1/4 cup olive oil

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Jacques-LouiS PotGieter’s Favouritte

Recipe #3/15

Method

AFGRI FOOD FACT #3Countries in Sub-Saharan Africa experience food

losses which range from 9.5% in Malawi to a

staggering 18.9% in Ghana.

(McKinsey Global Institute 2010)

Cook potatoes in a saucepan of salted boiling water until

tender. Add spinach and cook for 2 minutes. Drain. Return to

pan with milk and butter. Use a masher or fork to mash until

smooth. Season with salt and pepper.

Meanwhile, use a sharp knife to cut into the side of each

Daybreak chicken breast to create a pocket. Spoon the cream

cheese in to each chicken pocket and secure with a toothpick.

Place egg mixture and breadcrumbs in 2 separate bowls. Dip

chicken in egg, then breadcrumbs, pressing firmly to coat.

Heat oil in a frying pan over medium-high heat. Add chicken

and cook for 4 minutes each side or until golden brown and

cooked through. Remove toothpicks.

Serve with spinach mash.

Jacques -Louis PotGieter’s

Chicken, Rice and Sweet Potato

Chicken Sausage with Tomato Sauce and Broccoli over Whole Wheat Pasta

Chicken S

ausage

Ingredients½ head broccoli, in florets

2 garlic cloves, finely sliced

½ red onion, finely sliced

250g cherry tomatoes, halved

100g sliced mushrooms

45ml (olive oil)

Salt and pepper to taste

500g chicken sausage

250g your favourite whole wheat pasta, (linguine is mine)

100g tomato pasta sauce (heated)

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Werner Kruger’s FAVOURITE

Recipe #2/15

Method

AFGRI FOOD FACT #2The world disposes of a third of the food

it produces. (National Geographic 2014)

Heat the oven to 180⁰C.Mix the broccoli, red onion, garlic, cherry tomatoes and mushrooms in a baking tray and drizzle with olive oil and season. Shake the tray to make sure everything is covered, and evenly distributed.

Press the chicken sausage down amongst the vegetables and bake for 15 minutes. Then mix carefully and bake for a further 15 minutes until the vegetables and the chicken sausage are cooked through.

Cook the pasta in salted water with a touch of olive oil until it is ready.

Take the vegetables out of the oven. Mix the pasta with the pasta sauce and add the vegetables. Slice the chicken sausage into bite size pieces and mix in.

Moroccan style chicken Moroccan style

Ingredients1 cup couscous1 tablespoon oil1 medium onion, chopped2 bay leaves5 whole cloves, crushed1/2 teaspoon cinnamon1 teaspoon turmeric1/4 teaspoon cayenne pepper6 chicken thighs and drumsticks1 can chickpeas1 can chopped tomatoes1 can chicken soup2 carrots, diced1 courgette, dicedSalt to taste

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William Small SmithS DISH

Recipe #1/15

Prepare the couscous as normal.

Heat the oil in a large pan over medium heat, and cook onion until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place chicken in the pot, and cook until well browned. Add chickpeas, tomatoes, and soup into the pot, and bring to a boil. Reduce heat to low, and simmer for 25 minutes.

Mix carrots and courgettes into pan. Season with salt. Continue cooking 10 minutes, or until vegetables are cooked.

Serve over couscous.

Method

AFGRI FOOD FACT #1In order to feed the world’s

population in 2050, we will need to produce more food than in the last

10,000 years combined.