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Sayre House Tea Room Luncheon Menu & Recipes May 2nd & 3rd, 2008 BOBOTIE Makes twelve 4”x 4” servings 2 lb ground beef – 85% or 90% lean works well 2 T butter 3 slice white bread 1 C milk 2 C onion – finely chopped 1C sliced almonds 2 T curry powder – Rajah brand – medium (available at Rodmans) t salt pepper to taste 2 lemon – juiced (about 3 oz. – no more) 5 eggs – beaten with 2 T reserved milk 4 bay leaves Preheat oven to 350 Soak bread in milk. Melt butter in frying pan & sauté onion until soft Add beef and bread (squeeze out excess milk, reserving 2 T) Add almonds, curry powder and salt & pepper Cook for about 5 minutes – stirring so it does not stick Place 2 bay leaves in bottom foil buffet pan Place beef mixture in pan and press completely to sides. Insert last 2 bay leaves vertically into mixture to be removed later Bake at 350 for 30 minute. Remove from oven and reduce heat to 300 Pour lemon juice over beef. Remove protruding leaves. Pour beaten eggs over the top. Return to oven until the egg mixture has set Serve hot with yellow rice and chutney (or cool and serve room temp) This recipe comes from Norma Rattray – owner of Mala Mala Game Reserve in South Africa, with minor adaptations for the American Kitchen by Martha Gaffney, 2008 YELLOW RICE Makes eleven 1/2 cup servings 3C parboiled rice – Uncle Ben’s original 6C water 3 bouillon cubes 2T butter ½t turmeric 2 bay leaves 1 cinnamon stick 1/3 C raisins – heaping measure Prepared and Presented by St. Albans Parents under the guidance of Zodwa Sikakane and the Embassy of the Republic of South Africa Bring water to a boil. Add butter, bouillon cubes, butter, bay leaves cinnamon stick and lastly rice Boil on high for 10 minutes reduce heat and simmer for another 5 minutes until water is absorbed Stir in raisins. Cover and turn off heat. Rice will continue cooking a bit longer From: Zodwa Sikakane, 2008 RED CHICKEN CURRY Makes 6 servings 6 chicken drumsticks – with ends chopped off 2C onions – chopped 2 garlic cloves 2” fresh ginger – peeled 2 inch piece Water 3T vegetable oil 1T Rajah brand hot Curry Powder* 1T Roland’s red curry paste* 1 chicken bouillon cube 1 bay leaf 1 cinnamon stick 1t ground cardamon 1t cumin powder 1t ground coriander 1 T tomato paste 1T Mrs. Ball’s Original Recipe Chutney* 1t red paprika – not sweet Hungarian * available at Rodman’s In a blender liquefy 1 C onion, garlic, and ginger with 1 - 2 T water Heat oil in large saucepan.Add blender mix and stir. Add chicken legs – stirring to coat.Add curry powder and curry paste and cook over medium heat for 1 -2 minutes. Add ¾ C water, bouillon cube – crumbled, 1 C onion, bay leaf, cinnamon stick, cardamon, cumin and coriander. Mix together tomato paste and chutney with 1 T water and add to chicken..Bring to boil. Reduce heat to low, cover and simmer for about 35 minutes until chicken is cooked through.Sprinkle paprika. Stir. Cook uncovered for another 5 minutes. Sprinkle more paprika as needed to enhance red color. From: Zodwa Sikakane, 2008 MEALIE SOUP (Corn Soup mildly infused with Chili Paste) Makes 8 servings of 1 cup each 2 ounces butter 1 cup finely chopped onions 1 small can of diced tomatoes (approx. 1 cup) 2 cups frozen whole corn 2 cups creamed corn (1 and 1/2 cans of 14.75 oz size) 1 can (5 oz ) evaporated milk 3 cups chicken stock 1/2 tsp salt 1/4 teaspoon black pepper Tbs Wellington’s Chilli paste (available at Rodman’s) Chive snips In a large saucepan, heat the butter over moderate heat. Add the onionsand sauté for 5 minutes. Stir in the tomatoes and cook for a few minutes. Add the corn, milk, stock, salt, and pepper and chilli paste and simmer for 1-20 minutes. Thoroughly run a handblender (submersible) to make smooth. May be served hot or chilled. Run through with an inversion mixer before storing and again before servingFrom: www.globalgourmet.com/destinations/southafrica/mealiesp adapted by K.L. Cozza, 2008
CARROT AND PINEAPPLE SALAD Makes 25 servings of 1/2 dry measuring cup each 2 cans (20 oz size) pineapple chunks in pineapple juice (unsweetened), each chunk cut in 1/2 2 C pineapple juice from canned chunks 2 Tbs white vinegar 4 tsp sugar ½ tsp salt 1/8 tsp white pepper 1 1/2 tsp grated fresh gingerroot 8-9 cups freshly peeled and grated carrots Drain cans of pineapple chunks, pouring juice into bowl for marinade. Cut each pineapple chunk in half. DO NOT substitute crushed pineapple. Peel approx. 2 pounds of carrots, then grate in food processor to make 8-9 cups of grated carrots. Whisk juice, vinegar, sugar, salt, pepper, and gingerroot. Pour over pineapple chunks and add carrots until barely covered (about 8-9 liquid measuring cups of loosely packed grated carrots). From: Zodwa Sikakane. 2008 MELKTERT Makes 50 mini-tartletss For filling: 3C milk – whole 1 T butter 1C sugar 3 eggs ½t vanilla 2T flour – heaping 2T cornstarch – heaping 4T water cinnamon for sprinkling Bring milk to a boil and add 1T butter. Take off heat. Beat eggs and sugar in a large bowl. Add vanilla. In a small bowl combine cornstarch, flour and water. Mix to a paste. Stir cornstarch mixture into eggs.Slowly pour milk into egg mixture whisking constantly.Put mixture back into pot and heat on medium. Whisk frequently until it thickens into a custard (constantly as the custard actually thickens).Cool custard and then pipe into prepared shells. Sprinkle gently with cinnamon.Store COVERED in refrigerator to set. For crusts: 2 boxes Pillsbury Ready crusts Follow directions on box for thawing and preheating oven. Using a round 2 ¼ “ cookie cutter cut pastry into circles. Press each circle into a mini-muffin tin.Pierce bottoms with a fork. Follow cooking instructions – about 10 minutes or until golden brown. Cool and then fill with custard from pastry bag.Refrigerate until served This is recipe comes from Norma Rattray – owner of Mala Mala Game Reserve in South Africa, with minor adaptations for the American kitchen by Martha Gaffney, 2008. SOETKOEKIES (Spice-wine cookies with almonds, drizzled with chocolate) Makes 36 cookies 2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon cream of tartar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 cup brown sugar 4 ounces chopped almonds 1/2 cup chilled butter, cut into small pieces 2 eggs, lightly beaten 1/4 cup port or sherry 1 cup semi-sweet chocolate pieces Combine the flour, baking soda, cream of tartar, cinnamon, ginger, nutmeg, ground cloves, brown sugar, and almonds in a large bowl. Add the butter and cut into the flour mixture with knives or pastry cutter. Add the beaten eggs and port/sherry and mix dough togethermvigorously until it can be formed into a moist, sticky ball. Chill for 1 hour covered with plastic. Preheat oven to 350 degrees F. Spoon ½ heaping Tbsp ball of dough (1 inch rounds) onto silicone mat (Silpat) covered cookie sheet. Dough is very sticky and hard to work with. Arrange the rounds about 1" apart. Bake for 10-12 minutes—until slightly brown on edges and dry on top. Remove to a rack to cool completely. Microwave semi-sweet chocolate on high in glass measuring cup in 20 second intervals, stirring after each interval until melted to a runny consistency. Quickly dip pastry knife or butter knife into chocolate and drizzle over cookies on parchment. Let cool completely (several hours). From: www.globalgourmet.com/destinations/southafrica/soetkoekies.html Adapted by K.L. Cozza, 2008 COCONUT ICE Makes 70 1” squares 2C coconut, lightly packed – shredded, sweetened – Bakers Angel 4C sugar 1C milk – whole 1T butter 1t rose water (available at Rodman’s) Pinch salt red food coloring Prepare 9x13 pan by spraying with Pam and lining with wax paper – up sides too.Combine all but food coloring in a saucepan. Bring to a boil over medium low heat.Once boils, cook for about 8 minutes (about 240 degrees on a candy thermometer0 until the sugar dissolves. The coconut will still be lumpy.Remove from heat. Add 4 drops red coloring – just enough to,make it pink.Stir to thicken up the mixture – about 3 minutes. Pour into prepared pan.Let harden and cool to touch (about 30 minutes) Cut into 1” squares (a kids plastic ruler makes a great stencil) Do not take out of pan.Place in refrigerator overnight to set Turn pan upside down and squares should fall out. Break apart as necessary and store in air-tight container. Can be made 2 days in advance.
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Page 5 and 6: Thank you to WASHINGTON EMBASSIES F
Page 7 and 8: Flowers Around the World Continued
Page 9: Flowers Around the World Continued
Page 13 and 14: All Hallows Guild Flower Mart 2008
Page 15 and 16: Flower Mart 2008 Acknowledgments
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