The Best of Cooking in South Africa, by Lynn Bedford Hall
In her cookbook, The Best of Cooking in South Africa, Lynn Bedford Hall has selected more than 300 of her favourite recipes, gloriously illustrated with over 300 full-colour photographs.
The majority of the recipes in the Best of Cooking in South Africa are from my published works. Paring the selection down to a couple of hundred has been no easy task and many old favourites have had to be side-lined for the simple reason that no cookery book should ever be too fat and heavy to be read in bed or comfortably propped up against a bread-bin. My basis has been to try and incorporate as many different culinary styles as possible, while still retaining the personal touch which automatically colours the creations of every cook. And so we end up with touches of nouvelle, shades of ethnic cuisine, and a generous portion of vegetarian fare which has become so popular in this health-conscious age. My selection of recipes ranges from simple, family fare to splendid dishes for elegant entertaining. Because a well-steamed and floured hostess is about as appealing as a stuffed peacock, few of the dishes require much last-minute attention. I have also tried to avoid the temptation of creating dreamy dinner party dishes simply by adding lashings of butter and cream, and find that lower-kilojoule sour cream or buttermilk can often be successfully substituted and are more in line with the preference, these days, for somewhat lighter fare. The desserts, however, are unashamedly sweet and indulgent. Where a recipe requires the addition of flour, white bread flour should be used unless otherwise specified. I have also used extra large eggs in every recipe requiring eggs. Because I prefer natural ingredients, I use butter, but margarine may be substituted according to personal conviction. Happily, eating, drinking and making merry are part of life, and if I can lay claim to have guided, pleased, or even inspired anyone - whether a nervous new cook or an old hand seeking new ideas - then I shall consider this collection truly complete.
Example recipe: Roast Sirloin with Herbed Butter
A splendid way of doing steaks for company, this tenderized sirloin is brushed with a savoury butter before roasting, and may be carved into thick steaks (if preferred) rather than thin slices. There is no need to bother with gravy, either, as the buttery juices are simply spooned over each serving. A bowl of sour cream flavoured with horseradish, mustard, or green peppercorns makes an excellent accompaniment on the side.
1,2 - 1,4 kg rolled sirloin
50 ml butter
2 cloves garlic, crushed
5 ml dry mustard
75 ml chopped parsley
50 ml chopped chives
2 ml dried thyme
2 ml dried origanum
5 ml salt
Remove strings, any fat, and the thin outer skin, and put joint in a glass or earthenware dish to fit. Pour over enough buttermilk to coat it generously, and marinate in fridge for 12-24 hours. To roast, dry very well with paper towels. Open out, or if necessary butterfly the sirloin by cutting in half horizontally, three-quarters of the way through, and then folding open like a book. Score inside quite deeply, in a diamond pattern. Cream butter with remaining ingredients and spread two-thirds over scored meat. Roll up and spread remaining butter mixture over the top. (It is not always necessary to tie up again, it depends on the way in which it has been cut.) Place flat in roasting pan and roast at 160 °C for about 1 hour. Switch off oven and leave for 15 minutes before carving. Serve with baked French fries and a salad. Serves 6-8.
This is an excerpt from The Best of Cooking in South Africa, by Lynn Bedford Hall.
Title: The Best of Cooking in South Africa
Author: Lynn Bedford Hall
Publisher: Random House Struik
Imprint: Struik Lifestyle
Cape Town, South Africa 2000
ISBN 9781868725199 / ISBN 978-1-86872-519-9
Hardcover, 21 x 28 cm, 224 pages, over 300 colour photos
Bedford Hall, Lynn im Namibiana-Buchangebot
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