As the long weekend approaches, South Africans are in lockdown no doubt trying to find creative ways to keep themselves entertained. With this in mind, here are some ideas to celebrate Family Day the lockdown way.
Video chat platforms like Zoom, Facetime and House Party are all great tools to remain connected with family, loved ones and friends. So, why not use the long weekend to host a couple of themed dinner parties with delicious food, company and upcycled décor.
Add some true South African spirit into your virtual themed party with these delicious Rhodes Quality recipes: veggie bunny chow, boerewors and mash with chakalaka and Cape Malay style pickled fish – three proudly SA dishes with some crafty suggestions of ways to use your leftover tin cans.
Veggie Bredie Bunny Chow
Inspired by Durban’s iconic bunny-chow, this recipe is great for all the lockdown tinned foods in the cupboard. What could be more South African than a bunny chow?
Ingredients (serves 4 – 6)
- 1 x 410 g can Rhodes Quality Mixed Vegetables in Brine, drained
- 1 x 410 g can Rhodes Quality Green Beans, cross cut in Brine, drained
- 1 x 410 g can Rhodes Quality Tomatoes Chopped & Peeled
- 1 x 410 g can Rhodes Quality Butter beans in Curry
- 10 ml (2 t) sunflower oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 cm piece fresh ginger root, peeled and grated
- 15 ml (1 T) garam masala
- 5 ml (1 t) ground turmeric
- 5 ml (1 t) ground cumin
- 15 ml (1 T) ground coriander
- 45 ml (3 T) fruit chutney
- salt and pepper
- 2 loaves fresh white unsliced bread, halved and hollowed out (keep removed dough for serving)
1. Heat the oil in a large saucepan. Fry the onions in the oil until soft and golden. Add the garlic, ginger, spices and chutney and fry together for 1 minute.
2. Add the Rhodes Quality Mixed Vegetables, Rhodes Quality Green Beans Cross Cut, Rhodes Quality Chopped & Peeled Tomatoes and Rhodes Quality Butter Beans in Curry.
3. Cover and simmer over low heat for 10 minutes.
4. Season the mixture to taste and spoon into the hollowed-out bread. Top with the removed pieces of bread and serve.
Easy and budget-friendly, this recipe is the perfect solution for a hearty family meal.
Create tin can tea lights by cleaning the tin, then piercing holes into patterns and placing a candle inside. A map of Africa, your family initials or motivating catchphrases are sure to add some light and ambience to your virtual dinner.
Boerewors and Mash with Chakalaka
Ingredients (Serves 4)
- 1 x 410 g can Rhodes Quality Chakalaka Hot & Spicy
- 500 g boerewors
- 30 ml (1 T) sunflower oil
- 1 large onion, sliced
- 1 kg potatoes
- 125 ml (½ C) milk
- 45 ml (3 T) butter
- Salt and freshly cracked black pepper
- Peel the potatoes and chop into quarters.
- Place the potatoes in a large saucepan of salty water and bring to the boil.
- Cook over medium heat until the potatoes are soft and can be poked through with a knife without resistance.
- Drain in a colander.
- In the same saucepan, place the milk and the butter and bring to the heat.
- Return the drained potatoes to the saucepan, and over a low heat, mash with a potato masher, incorporating the milk and melted butter until the mash is smooth and creamy.
- Season the potato mash to taste with the salt and pepper and set aside.
- Fry or grill the boerewors until cooked and browned on both sides.
- Remove from the pan and set aside.
- Drain excess fat from the pan.
- Heat the oil in the same pan and fry 1 large sliced onion until softened.
- Add the Rhodes Quality Chakalaka Hot & Spicy and bring to the boil.
- Cut the boerewors into smaller pieces and add to the chakalaka mix.
- Heat through and serve hot over the mashed potato.
Crafty Tip: Create Spekboom planters by cleaning the tin cans and painting them with the South African flag, Shweshwe designs or anything uniquely South African. Use them to plant succulents or Spekboom. You could even gift them to family after lock-down.
Cape Malay Style Pickled Fish
Enjoy the flavour of the Cape with this quick and easy dish – a South African favourite and perfect for the long-weekend. The secret? Apricot jam. This dish will keep fresh in the fridge for up to a week. The fish is cooked first and is then pickled and served cold.
- 30 ml (2 T) Rhodes Quality tinned Apricot Jam
- 1 kg firm white fish, skinned and deboned
- juice of 1 lemon
- salt and pepper to taste
- sunflower oil for frying
- 2 onions, thinly sliced
- 190 ml (¾ C) white wine vinegar
- 125 ml (½ C) water
- 15 ml (1 T) mild curry powder
- 2.5 ml (½ t) ground turmeric
- 2 bay leaves
- 6 peppercorns
- grated rind of 1 lemon
- 10 ml (2 t) brown sugar
- Trim the fish into even-sized pieces and season with lemon juice, salt and pepper. Set aside.
2. Heat some oil in a pan and fry the onions until soft. Remove from the pan and set aside. Fry the fish in oil in the same pan for a few minutes on both sides until just cooked, then set aside.
3. In a medium-sized saucepan, combine the vinegar, water, curry powder, turmeric, bay leaves, Rhodes Quality Apricot Jam, peppercorns, lemon rind and sugar. Bring to the boil, whisking well then reduce the heat and simmer for 10 – 15 minutes. Adjust the seasoning if necessary.
4. Place the fish and the onions in a large jar or dish and cover with the sauce. Cool and refrigerate overnight before serving.
Bread lovers can also consider baking some delicious mini bread loaves in the leftover jam cans to serve with your pickled fish. And if you still have jam left, Rhodes Quality jam cans are fridge friendly, so with a handy snap cap, you can store in the fridge after opening.
Follow @rhodesquality #ForTheLoveOfTheGreatIndoors for more tips and recipes or visit: www.Rhodes Qualityquality.com