Flatty cooking instructions.
Keep the Flatty in the bag, place it onto an oven roasting tray, preheat the oven to 200°C, place roasting with the Flatty in it (still in the bag) into the oven, cook for 1 hour and remove.
Caution: The Flatty is now HOT, beware of steam burns.
With the Flatty still in the roasting tray, carefully cut the bag away from the flesh, collecting the juices in the tray. Cook for a further 20 to 30 minutes either in the oven or on a barbecue braai regularly basting with the gravy juices.
Enjoy! Tell me what you think.
Koeksisters:
Ingredients for the Syrup:
12 C sugar, 9 C water, 1 tsp ground ginger, 1 tsp cream of tartar, 38ml bottle glycerin
Method:
Boil the sugar, water and ground ginger for 25 minutes, use a fairly big pot as sometimes it can boil up and overflow. Add cream of tartar and glycein, boil for a further 1 minute. Allow to cool. Must be well chilled. Place into the freezer to make sure it is well chilled, but not frozen.
Dough: (this will do 2 batches for this amount of syrup)
Method: 4 C plain flour ½ tsp salt 125g butter 2 eggs beaten 4 tsp baking powder 200ml milk oil for frying Mix the flour, baking powder and salt, rub in the butter till it resembles crumbs, then add the beaten eggs. Add the milk knead till well blended leave to sit for 30 minutes. Roll out the dough on a cornfloured surface to about 5mm thickness, cut with a sharp knife into rectangles – then into 3 strips but leave one end joined at the top – plait. Fry in medium heat oil until golden brown, about 5 minutes per batch. Dunk into cold syrup for at least a minute. Remove from the syrup and drain.
Allow to cool
Courtesy of D.J. Smith of Cake-A-Casion with many thanks.
Biltong SnapSticks (Chili Bites)
500 grams beef.(Silverside, Topside or such) cut into very thin long strips
2 tablesp of brown spirit vinegar
1 tablesp of Worcestershire sauce
40g coarse rock salt (approx, can vary +- 40%)
1 tablesp of soft brown sugar
1 teasp White pepper
1-2 teasp of mild chilli powder and/or peri-peri spice
6g (whole) Roasted ground coriander.(a very important spice in Biltong so be liberal!!)
chilli flakes to taste/decorate.
Optional: add ground black pepper to taste
For mustard flavour SnapSticks, replace chilli powder and flakes with 4 tsp mustard powder , 1 tsp celery salt, a good grind of black pepper and teaspoon or 2 of horseradish .
Optional: could experiment with balsamic vinegar
Method:
Combine dry ingredients in a large ziploc sandwich bag, add meat, seal and mix, let stand. Add vinegar and worcestershire, mix and let stand, turning and massaging occasionally. Hang to dry. Fan aeration advised.Normally hung on thin kebab skewers, in a drying cabinet/ room for 1-2 days (up to 4 days for added dryness), then baskets in the drier.
Note: Standing in the mix in the bag is max 6 hours, 3-4 normally.
