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A Taste of South Africa: Our 100 top recipes presented in one cookbook
Rating: 3 out of 5 stars
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About this ebook
Thanks to the mix of African cooking with European and Asian influences, South Africans have long enjoyed a multi-cultural style of cooking that's also become popular in Europe.
From Baba Ghanoush and Cape-Malay Bobotie with sultanas, to chicken-potjie and Koeksisters with sugar syrup - join us on a journey to the beautiful southern tip of the African continent and discover the enormous variety of Cape cuisine.
- Typical South African recipes - from classics to trendy, modern ones
- Every recipe has a great photo
From Baba Ghanoush and Cape-Malay Bobotie with sultanas, to chicken-potjie and Koeksisters with sugar syrup - join us on a journey to the beautiful southern tip of the African continent and discover the enormous variety of Cape cuisine.
- Typical South African recipes - from classics to trendy, modern ones
- Every recipe has a great photo
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Book preview
A Taste of South Africa - Naumann & Göbel Verlag
Bredies, potjies etc.
Venison liver pâté
with mushrooms
Preparation time: approx. 25 minutes (plus cooling time)
Per serving approx. 710 kcal/2982 kJ
38 g P, 50 g F, 11 g CH
Serves 4
700 g venison liver
300 g mushrooms
2 onions
275 g butter
200 ml dry white wine
125 ml dry sherry
1 pinch of ground cloves
freshly grated nutmeg
a little cayenne pepper
½ bunch dill
red onions for garnish
1Trim the liver. Wipe the mushrooms clean and cut into small cubes. Peel the onions and chop finely.
2In a pan, melt 3 tablespoons of butter and sauté the onions. Add the liver and mushrooms and fry for 5 minutes.
3Pour in the wine and sherry. Season well with cloves, nutmeg and cayenne pepper and simmer for 5 minutes.
4Remove from the heat, allow to cool and leave overnight in the refrigerator. Then purée in a blender. Gradually add the rest of the butter and work everything into a smooth paste.
5Wash the dill, shake dry and chop very finely and mix with the pâté. Pour everything into a pâté mould and smooth over. Refrigerate for at least 3 hours before serving. Garnish with red onion rings and serve with
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