Campfires made history
Around the campfire.
Since man discovered fire and all it's capabilities, heat, light and cooking, history has been made around campfires. Just try and think what life would have been like for the early Frontiersman trekking across the plains of Northern America thus building that great nation. Imagine the fears that Livingstone had to suffer whilst trekking across darkest Africa with all it's dangers, and abundant wildlife, to eventually reach the object of his desire, the Victoria falls.How many life or death decisions were made at campfires. Ideas formed.? Countries changed and political views expressed. How would Neanderthal man have crossed the Alps were it not for the heat of the campfire?
So it is that around my campfire during my many hunting trips, my friends and I have solved, many of the worlds current domestic and fiscal problems. We have ousted dictators, planted millions of trees in the Namib dessert, watered them and created a life-giving green belt and saved all the dessert animals from extinction. In fact, we solved so many of the worlds current problems, that the Nobel Peace prize really pales in comparison to our efforts.
Yeah you may say, after how many drinks did that all took place? Well that is just it. Heavy drinking is frowned upon in our group and generally drinking is kept to the absolutely minimum due to gun safety considerations.
Now what set the scene for the group to go into this world problem solving mode? Aha!
Food of course. Food and the tranquility of the African night full of the sounds of the African night animals. Food prepared on an open fire using the most rustic off utensils, cast iron pots and pans, kudu steaks sizzling on an open grid on a bed of hardwood embers that burns for a week. Liver and kidney sausage (Pufadder)home made there in the veld, slowly cooking in a pan.
Aha this is life
What is biltong
Dried meat for survival or delecatessen
Biltong is South African dried meat. The word comes from Dutch with 'BIL' meaning buttock and 'TONG' meaning strip. Biltong has been around for centuries; for instance, a more primitive form, the Dutch tassal, was also prepared in certain areas of France during the late Middle Ages. Tassal was also made in Batavia, and made its way to South Africa with the Dutch settlers where it was adapted to the less pungent biltong.
Biltong has been a favourite with South African's and Zimbabwean's for close on 400 years now. This mildly spiced and salted, air dried meat, has sustained these people since the early days of the Voortrekkers and has, in more recent years, lent it's name to both the complexion and diet of one of South Africa's most famous sons - the single-handed round the world sailor "Biltong" Bertie Reed.
No Rugby, Cricket, Tennis, Boxing or other sporting occasion in South Africa - whether it be watched live or on television - is quite complete without a few beers and a good supply of Biltong. It also makes a great traveling companion as it can last for long periods of time with very little attention, always providing sustenance in the absence of other foods or delicacies.
In the home it can be used in a multitude of ways to compliment other dishes: thinly sliced as a filling for omelets, sliced or shredded as a filling for pancakes, crepes and quiches, salads, and spreads. Of course, the South African farmer's favorite: plenty of shredded Biltong on a slice of freshly baked bread with plenty of butter.
Biltong can be made using a variety of meats that's available, but the most popular tastes are still:
beef
game
ostrich
The tastes vary from meat to meat and is further enhanced by adding the makers own blend of herbs and spices - sometimes more secretly guarded by the maker than the Coke-Cola recipe.
Biltong making is traditionally made during the winter months but is also available during the summer as the makers use specially made cabinets to cure the meat-ready for consumption by the eagerly awaiting millions.
Game biltong is popular due to its low cholesterol levels and high protein value and the absence of fat.
Traditional South African Biltong
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How to make your own biltong.5-10kg Topside beef
500gr Crown Safari Biltong spices
Grama's vinegar
Paperclips
*******************************
Remove all visible connective tissue from the meat
Cut meat into long 25mm thick strips
Sprinkle some spices into the bottom of s suitable container
Layer the meat into the container and sprinkle Crown Safari biltong spices over the meat according to usage.
Sprinkle thinly with Grama's vinegar and leave overnight in a cool area and away from animals and insects.
Hang in a cool well ventilated place by bending a paperclip and inserting it into the top end of the meat which is hanged over a tightly stretched wire or rope.
A fan can be used to circulate air even faster between the pieces and allows for quicker drying time.
Wait 5-7 days and remove
Weigh loss of up to 50% can be expected
TRADITIONAL SOUTH AFRICAN BOEREWORS
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Traditional Boerewors RecipeIngredients:
· 1 kg beef.
· 1 kg mutton.
· 1 kg veal or lean pork.
· 500 g spek (firm pork fat from under the skin).
· 25 ml salt.
· 5 ml ground black pepper.
· 15 ml corriander, singed and ground.
· 1 ml ground cloves.
· 2 ml nutmeg powder.
· 125 ml brown vinegar.
· 25 ml brandy (optional).
· 25 ml marsala (optional).
· 200 g wide sausage casings.
Preparation:
· Cube all meat and pork fat.
· Mix together thoroughly and mince coarsely.
· Place meat in large bowl.
· Add all dry spices, vinegar and brandy (if used).
· Mix together lightly with a two pronged fork.
· Place in fridge for +/- 2 hours to blend flavours
Soak casings in water during this period.
Fit casings to sausage maker and fill with mixture.
Do not over or under-stuff.
IMPALA BUCK KEBABS
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Impala Sosaties (Kebabs)2 kg leg of impala, boned
32 dried apricots, soaked
2 onions, blanched and cut into chunks
Marinade
15 ml mustard powder
125 ml tomato sauce
15 ml soy sauce
30 ml peach chutney
6 cloves garlic, chopped
salt and milled black pepper
Method
Carefully cube impala flesh. Thread onto kebab skewers or sticks, alternately with apricots (4 to a skewer) and onion chunks.
MARINADE: Mix ingredients until smooth and marinate sosaties for at least 1 day. Remove from marinade and charcoal grill for approximately 6 minutes, turning constantly.
Braised Guineafowl
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Braised Guineafowl75 g butter or margarine
1.5 to 2 kg guineafowl, cut into portions
12 small onions
10 ml salt
2 ml milled pepper
5 ml chopped fresh mixed herbs
250 ml cream or natural yoghurt
15 ml paprika
juice of half lemon
Melt the butter or margarine in a large saucepan or casserole and brown the guineafowl pieces on all sides to seal in the juices. Add the onions to the saucepan and sauté for approximately 5 minutes or until they are transparent. Add the salt pepper and herbs and braise the guineafowl, covered, for approximately 1 to 1 1/2 hours or until tender adding a little water or chicken stock if the meat becomes too dry. Stir in the cream or yoghurt, paprika and lemon juice and serve on boiled brown rice accompanied by stewed dried peaches or apricots.
Venison Stew with Potato Dumplings
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Venison Stew with Potato Dumplings1/4 cup shortening
1/4 cup all-purpose flour
1 1/2 tsp salt
10 1/2 oz can beef broth, undiluted
5 cups water
2 tbsp lemon juice
1 onion, sliced
2 cloves
1 bay leaf
3 lb venison stew meat, cut into 1-1/2" pieces
1/2 cup burgundy (optional)
2 lbs potatoes, peeled
4 slice white bread
1 tsp salt
1 Tbsp onion, grated
1 tsp parsley flakes
2 eggs, well beaten
all-purpose flour
Melt shortening in a large Dutch oven (or potjie) over low heat, add flour, stirring until mixture is the color of caramel. Add salt, beef broth, water, lemon juice, onion, cloves and bay leaf, boil 5 minutes. Add venison, cover, reduce heat, and simmer 2 hours. Add Burgundy, if desired. Shred potatoes, drain well. Remove crust from bread, and discard, tear bread into 1" pieces. Combine bread, potatoes, 1 teaspoon salt, 1 tablespoon onion, parsley, and eggs. Roll balls lightly in flour. Drop dumplings into simmering stew. Cover, and cook over low heat 20 minutes or until dumplings are done. Remove bay leaf.
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KE2Global
I think this lens is great! I love all the different ideas for recipes...Quite intriguing. Posted September 04, 2007 |
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