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MARTIN
 

I'm wondering if there is a cooking gene.  Coenie's youngest son loved to cook and mincemeat was one of his specialties.  Then, there was the older son who had nothing to do with a kitchen.  I think we both missed out on the cooking gene pool.

Emile's Mincemeat
Potchefstroom, South Africa

     
 
2 pounds beef  
2 cups mixed vegetables
 
3 heaping Tbs dried parsley   
bit of butter
 
1 tsp oregano    
7 teaspoons sugar
 
½ tsp curry powder    
4/5 cup spare rib sauce
 
2/3 cup raisins   
just over 3 Tbs chutney
     

Brown the beef with olive oil. Next combine the beef with the parsley, oregano, curry powder and raisins.  Set this aside while you work on the vegetable mixture.

A mixed bag of frozen veggies works fine for this.  Emile recommended a bag with peas (you can have peas here but not in a pooitjie), green beans, carrots and corn.  Cook the veggies in a microwave or stove for 15 minutes until they are almost finished.  Then, add a bit of butter and another bit of boiling water.  If you are like me and aren’t sure how much a bit really is, you may also lack that gene.  Good luck.

Emile says to add 7 teaspoons of sugar to the mix.  However, he adds three spoons of sugar to his coffee and I add one.  So, you may want to take that into consideration when you add sugar. 

Cook the vegetable mixture at high heat for 15 minutes.

Add the cooked vegetables to the pot with the meat.  Add the spare rib sauce and the chutney.  Simmer at low temperature with the lid closed for ten minutes.  Then, take the lid off, remove from heat, and let it cool. 

Serve with spaghetti or rice.

An option for the recipe is to include a cup red wine or Coke.  Imagine that!  It's worth it to try the Coke just so you can say you did it.  I never heard of such a thing!

MARTIN
Copyright 2010 by Phillip Martin All rights reserved.