Tuesday, July 04, 2006

Happy Independence Day!

Taking a momentary break from regaling you kind folks with my adventures in eating, Libertarian political blogging and Root Beer, I thought I'd wish you all a Happy Independence Day! Here at Mi Casa we are battling the elements as we head down to the wire to Dinner this evening. Like many folks I am planning to grill some meat this evening, (like last night and the night before...), and hopefully the rain will let up and not make the job a tough one. Unlike a lot of people we're having a traditional South African meat dish, Sosaties. A marinated lamb kabob that I started prepping a few days ago. (Yeah, I'll post the recipe below). My wife made homemade marshmallows (want that recipe? Let me know...they're gooood!) to go with the fresh, locally grown black raspberries I got yesterday and I am planning on setting off some major fireworks with my kids later. That's what it's all about!

Sosaties are a staple at South African braais and are quite possibly the best way to prepare lamb or mutton there is! My wife dislikes lamb in general but loves Sosaties, so that let's you know just how good these are! It takes a few days to prep for this and my recipe is in metric, but those are small hurdles to overcome. I got this recipe from a one off cook book issued by the South African government back in the late 70's, that was given to me when I lived in Pretoria, South Africa. When I lived in South Africa I usually bought my sosaties ready for the grill from my local butcher in Lynnwood, (a suburb of Pretoria..I lived in Lynnwood Glen, across from the Hyperama). South Africans have a love of braais (a grill out) that is almost an obsession and with food like sosaties it is easy to see why they love to grill out like they do! Enjoy this recipe, I know I do!



1 Clove Garlic
1 fat leg of mutton or lamb 1.5-2 kg
5 bruised orang, lemon or bay leaves
10 ml salt (2 tsp)
3 ml ground ginger (3/4 tsp)
3 ml pepper (3/4 tsp)
25 ml ground corriander (5 tsp)
125 ml milk
150 grams dried apricots

1. Rub an earthenware or glass bowl with the garlic.
2. Cut the meat into cubes large enough to skewer.
3. Mix the remaining ingredients and put the mixture in the bowl with the meat. Marinate overnight.
4. Prepare Sosatie Sauce (below).

Sosatie Sauce
4 Large Onions, Sliced
250 ml Water
1 Small Chili, seeded and chopped
25 ml Sugar (5 tsp)
25 ml Curry Powder (5 tsp) (I suggest S&B Brand)
3 ml Salt (3/4 tsp)
5 ml Turmeric (1 tsp)
25 ml apricot jam or 6 dried apricots, soaked and finely chopped (I prefer the dried apricots)
500 ml vinegar (I use Apple Cider vinegar)

Mix and boil all ingredients but the vinegar for 5 minutes. Add vinegar at the last minute. Remove from heat an let cool to room temp.

5. Mix the sauce with the meat and allow to marinate for 1-2 days.
6. Thread the pieces of meat, alternating fat and lean with apricots and pieces of onion on soaked skewers.
7. Grill slowly over charcoal (medium heat) until browned and cooked.
8. Thicken remaining sauce by adding flour and heating. Serve with the Sosaties, some Castle Lager and your favourite sides!
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