Fooding around with Jenny Morris: Quickies and nibbles

Fooding around with Jenny Morris: Quickies and nibbles
Jenny Morris

Fooding Around with Jenny Morris

Aletta Lintvelt’s ‘Go! Weekend Food’ brings together easy and affordable recipes from the popular Weg/go! Magazine. This beautiful book is full of ideas for relaxed food for any weekend – whether you stay at home, entertain friends or head into the outdoors.
The more than 130 recipes are divided into chapters, which makes it easy to find food that will suit your mood: Getting Started is perfect for late breakfasts and includes favourites like flapjacks and mealie-meal pancakes.

Feeling Peckish? is for those quick nibbles, tasty biltong nachos, clever toppings for sarmies, chicken bunny chow and sweet chilli shrimps ready in a flash.
Eat, Drink And Be Merry is for the ultimate braai – kebabs, marinades for juicy leg of lamb on the fire and mouth-watering ideas for side dishes.

Comfort Food is for long evenings – one dish winners like winter sausage hotpot, hunter’s pot and the old-time favourite, chicken pie, will have your guests asking for more.
Just What You Knead includes fantastic ideas for various breads, from honey bread to cheese and bacon bread. Last, but not least the all-important dessert. The Sweet Tooth chapter ranges from Ouma Hannie’s milk pudding to yummy golden syrup dumplings.
Most of the recipes can be made on the fire or on the stove, but are just as delicious when they come from the oven.
I love this book and every home needs to have one!

Let’s cook!

Prego Rolls

Makes 6

Ingredients:

  • 6 cooked roosterkoek or Portuguese rolls
  • 500g minced beef
  • 1 tsp. dried rosemary
  • 2 cloves garlic, or 1 teaspoon dried garlic flakes
  • 1 tsp. cumin or coriander seeds
  • 1 tsp. sea salt
  • ½ tsp. ground black pepper
  • 200 ml Ina Paarman Peri-Peri Coat & Cook Sauce or any other Prego sauce
  • Olive oil spray or cooking spray
  • 2 cups mushrooms, quartered

Method:
While making the Koftas, heat the roosterkoek rolls on the grill. Combine the mince, garlic, rosemary, cumin, salt and pepper and add 2 tsp. of peri- peri sauce. Divide the mixture into 6 and shape into oblong balls. Thread each ball onto a meat skewer.
Grease a griddle pan with cooking spray or olive oil. Rub the Koftas generously with the peri-peri sauce. Fry the Koftas and mushrooms over moderate heat until done. Cover with a lid. Turn the skewer over every now and then and stir the mushrooms often.
While still warm, place the Koftas in warmed roosterkoek or Portuguese rolls and drizzle with peri-peri sauce. Use half a roll to mop up the sauce in the pan.

Tip: Be careful when using cooking spray close to a naked flame- it will catch fire!
© Go! Weekend Food by Aletta Lintvelt

Beans with Lamb Shanks

Serves 4-6

Ingredients:

  • Olive oil, for frying
  • 4 lamb shanks
  • 6 rasher of bacon, chopped
  • 1 chorizo sausage, or 4 savoury pork sausages, sliced
  • 2 cloves garlic, chopped
  • 2 onions, thinly sliced
  • 500g dried beans like white and barlotti beans, soaked in water overnight
  • 1 cup dry white wine
  • 4 cups lamb or chicken stock
  • ¼ cup soy sauce
  • 1 tbsp. smoked paprika
  • 2 sprigs of rosemary
  • 2 tbsp. tomato paste
  • 2-4 bay leaves
  • 4 sprigs of thyme
  • 1 small bunch of parsley, finely chopped Juice and grated zest of 1 lemon

Method:
Use a cast-iron potjie big enough to hold all the ingredients, or cook the lamb shanks, wine and rosemary in another pot. Heat a glug of olive oil and fry the shanks, bacon and sausage (but not at the same time!) quickly until browned and removed.
Fry the onion and garlic for 5 minutes and add the beans, bacon, sausage and the rest of the ingredients (except the shanks, parsley and lemon zest and juice). Season to taste with salt and pepper.

Bring the potjie to the boil and cook for 10 minutes. Remove from the heat and add the shanks (if you are making everything in 1 pot). Cover the potjie with 2 layers of foil, put the lid on and let it simmer over slow coals for at least 3 hours. Alternatively, bake it in a preheated oven at 130°C until the beans are done and the meat is tender and juicy. Check seasoning and add a pinch of salt or pepper if necessary.

Combine the parsley and lemon zest and juice. When you are ready to eat, drizzle parsley over each portion. Serve with crumbly mealie porridge to guzzle up the sauce.
Tip: In a hurry? Substitute the shanks with chicken thighs or marrow bones and substitute the dried beans with two tins of barllotti beans. It will be ready to eat in 30 minutes. Serve leftovers as a soup with bread.
© Go! Weekend Food By Aletta Lintvelt