RECIPES
N O S A E S Y A ID L O H E H T RECIPES FOR helping us to make ars of Hart cookware
Celebrating 125 ye
r homes
delicious meals in ou
F
or the past 125 years, Hart cookware has been providing South Africans with high-quality, affordable cookware. In celebration of this incredible milestone, Hart has partnered with renowned local chef and author, Dorah Sitole, to create a unique recipe book with 125 food ideas, including some submitted by Hart’s loyal customers. Check out these three delicious recipes to try during this holiday season.
ED CHICKEN) UMLEQWA (HAND-RAIS Recommended Hart product: Hart 250 mm J7 pot Featured product: Hart 7 litre catering pot Preparation time: 10 minutes Cooking time: 3 hours Serves: 4 Method In a large heavy-based saucepan, place chicken portions, add water and bring to a boil. Add stock cubes, lower heat, cover and simmer gently for 2 hours. Replenish water when necessary. Add onion and green pepper, and continue to cook for 1 hour until chicken is soft and falls off the bone. Serve on idombolo (steamed dumplings) with Spinach & Cheese (featured in the recipe book) and vegetable atchar.
Ingredients: • 1 whole hand-raised chicken, cut into portions • 4 cups (1 l) water • 2 cubes chicken stock • 1 large onion, peeled and sliced • 1 large green pepper, chopped • Salt and pepper, to taste
POT BREAD
• • • •
Tip: For tender, succulent meat and chicken stews, cook these proteins on medium heat. Featured product: Hart large roaster Preparation time: 15 minutes Cooking time: 1 hour Makes 1 large bread
Ingredients: • 10 cups (1.2 kg) cake wheat flour or white bread wheat flour • 1 tbsp (15 ml) salt • 1 tbsp (15 ml) sugar • 1 pkt (10 g) instant yeast • Lukewarm water • 2 tbsp (30 ml) margarine, melted • Extra margarine, for greasing
BEEF BURGERS • Recommended Hart product: Hart HQ fry pan • Cooking time: 1 hour • Serves: 6 Ingredients: For the beef patties: • 1 kg beef mince • 1 small onion, peeled and finely chopped • 2 garlic cloves, peeled and crushed • 2 tsp (10 ml) Dijon mustard • 1 tbsp (15 ml) Worcestershire sauce • 1⁄4 cup (65 ml) fresh parsley, chopped • 1 large dill pickle gherkin, finely chopped • 2 large eggs • 1⁄4 cup (65 ml) oil • Salt and pepper
64
www.spotongmag.co.za
Method In a large bowl, sift dry ingredients together. Add sufficient water and margarine to form a stiff dough. Knead until the dough has an elastic texture. Grease a medium to large pot or roasting tin and its lid with margarine. Place dough in pot, cover and leave in warm place until the dough has risen to fill the pot. Place the pot over warm coals (the fire should not be too hot) and place a few coals on the lid. Bake for about an hour or until the crust is golden. Turn the pot regularly at different angles because the fire’s heat is usually uneven. You can also bake this pot bread in the oven at 180°C for 1 hour.
To cook and serve: • 2 tbsp (30 ml) sunflower oil • 200 g cheddar cheese, sliced • 6 burger buns • 1⁄4 cup (65 ml) mayonnaise • 2 tsp (10 ml) Dijon mustard • Lettuce leaves • Tomato, sliced • Avocado, sliced • Red onion, sliced Method For the beef patties: Place all the ingredients in a large bowl, season and mix well. Using wet hands, shape the mixture into 8 patties. Cover and chill in the fridge for 30 minutes. To cook and serve: In a pan, heat the oil and fry the patties for 5 minutes each side until browned and cooked through. Meanwhile, preheat the oven grill to medium-hot. Top each patty with a slice of cheese and grill for 2 minutes until the cheese bubbles. If desired, toast the burger buns until lightly golden. Mix the mayonnaise and mustard, and spread over the base of each bun. Top with lettuce, tomato, avocado, the patty and onions. Cover with the other half of the bun and serve. To ensure the beef patties cook through completely, cook them slowly over medium heat.
Credits: Elsa Young for photos, Dorah Sitole for the recipes and Mokgadi Itsweng for styling
• • • • •
