2. For the sauce: Dice butternut squash. Peel onion and finely chop. Finely grind coriander seed and chili powder in a mortar and mix with squash. Place in baking dish with a little olive oil and bake in oven about 15 minutes until soft. Heat some oil in a saucepan, add chestnuts, squash and onion and sauté. Infuse mixture with broth for 10 minutes until soft, then puree (or pass through strainer or sieve) with sour cream and wine to taste. Mix in biltong and keep warm.
3. Bind the living crayfish (or have fishmonger bind.) Combine all ingredients for Garsud in a saucepan and add 1/4 - 1/2 l (1-2 cups) water. Cook crayfish one at a time in boiling stock until bright red, then remove from stock and briefly dunk in cold water to prevent further cooking. 4. Serve with sauce on plates and sprinkle with chopped cilantro.
South African Bobotie Recipe
with Stellenhoek Shiraz
W.O. WESTERN CAPE
1. Preheat your oven to 350°F.
2. Soak the bread in 1 cup of the milk.
3. Heat the olive oil in a wide skillet set over medium heat. Once the oil is hot, add the onions, and cook until soft.
4. Add the curry powder, mixed herbs, cumin, turmeric and garlic, and stirring constantly, allow to cook for a minute or two until the garlic is soft.
5. Add the ground beef, and cook, stirring frequently to break up any big chunks, until browned.
6. Once the beef is browned, remove the skillet from the heat, and stir in the chutney, apricot jam, all the lemon zest, half the lemon juice, tomato paste, and salt and pepper to taste. Mix well, give it a taste, and add more lemon juice, salt, and pepper as desired. It should be delightfully zingy! 7. Squeeze the milk from the bread, reserving the milk for later, and smooshing and tearing the bread into small pieces. Mix the bread into the beef mixture, and spread evenly into an oven proof dish.
8. Strain the milk that has come from the bread, and add the remaining ½ cup of milk. Beat in the eggs, and season with ¼ teaspoon salt and pepper to taste. Pour this over the meat, and decoratively scatter the bay leaves on top.
9. Bake, uncovered, at 350°F for 45 minutes, or until golden brown.