{"id":2830,"date":"2019-09-09T12:56:52","date_gmt":"2019-09-09T12:56:52","guid":{"rendered":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/?p=2830"},"modified":"2019-09-09T12:59:47","modified_gmt":"2019-09-09T12:59:47","slug":"heritage-with-a-twist","status":"publish","type":"post","link":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/heritage-with-a-twist\/","title":{"rendered":"Heritage with a twist!"},"content":{"rendered":"<p>Heritage Day, Shaka Day, Braai Day or whatever you chose to commemorate 24 September, South Africans comes alive during Heritage Month.\u00a0In a country with 11 different official languages, the great diversity of cultures, beliefs, and traditions, Food plays a huge part in bringing our nation together.<\/p>\n<p>If you&#8217;re looking for something traditional with a twist, Executive Chef of the Royal Palm Hotel, Qhawe Tshabalala, gives us his go-to recipe and dessert for heritage day.<\/p>\n<p>For those meat loving South Africans, the Zulu traditional Dombolo (dumplings) and Oxtail stew will definitely tickle your taste buds.<\/p>\n<p><strong>iDombolo and Oxtail Stew<\/strong><\/p>\n<p>Ingredients for iDombolo:<\/p>\n<ul>\n<li>270 g flour<\/li>\n<li>50 g bran<\/li>\n<li>3 \u00bd t baking powder<\/li>\n<li>\u00bd t salt<\/li>\n<li>2 T butter<\/li>\n<li>\u00be cup milk<\/li>\n<\/ul>\n<p>Ingredients for Oxtail stew:<\/p>\n<ul>\n<li>5kg oxtail cut into pieces<\/li>\n<li>1 cup flour<\/li>\n<li>1 T garlic-and-herb seasoning<\/li>\n<li>1 t dried thyme<\/li>\n<li>2 t chermoula spice<\/li>\n<li>Sea salt and freshly ground black pepper<\/li>\n<li>2 T canola oil<\/li>\n<li>1 T butter<\/li>\n<li>125 g bacon, cut into pieces<\/li>\n<li>2 onions, thinly sliced<\/li>\n<li>2 garlic cloves, finely grated or crushed<\/li>\n<li>1 green pepper, cored and diced<\/li>\n<li>4 leeks, rinsed and finely chopped<\/li>\n<li>6 T tomato paste<\/li>\n<li>4 cups beef stock (or enough to cover)<\/li>\n<\/ul>\n<p>Method:<\/p>\n<ol>\n<li>Mix flour with the garlic-and-herb seasoning, thyme, chermoula and seasoning.<\/li>\n<li>Toss the oxtail in the seasoned flour until it is well coated.<\/li>\n<li>Heat the oil and butter in a pan and seal the oxtail until slightly golden.<\/li>\n<li>Add the bacon and cook for 2 minutes over a high heat to render some of its fat, stirring continually.<\/li>\n<li>Add the onion, garlic, green pepper and leeks and cook for 5 minutes until the vegetables are slightly soft.<\/li>\n<li>Stir in the tomato paste and cook for 5 minutes.<\/li>\n<li>Cover the beef stock and bring to the boil. Simmer for 1 \u00bd hours, or until soft. The gravy should also have thickened.<\/li>\n<\/ol>\n<p>For iDombolo:<\/p>\n<ol>\n<li>Mix the dry ingredients together, then rub into the butter.<\/li>\n<li>Add the milk and knead to form a dough.<\/li>\n<li>Divide into 8-10 portions and shape into balls.<\/li>\n<li>Drop the dumplings into the oxtail, cover and cook at a low heat for 15-20 minutes.<\/li>\n<\/ol>\n<p>Serve with your choice of vegetables.<\/p>\n<p><strong>Traditional Koeksisters<\/strong><\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>2 cups Cake Flour<\/li>\n<li>4 t Baking Powder<\/li>\n<li>\u00bd t Salt<\/li>\n<li>5 t Butter<\/li>\n<li>\u00bd cup Sour Milk OR Buttermilk OR Water and Lemon Juice<\/li>\n<li>Oil, for frying<\/li>\n<\/ul>\n<p>Ingredients for the Syrup:<\/p>\n<ul>\n<li>1 kg White Sugar<\/li>\n<li>2 cups Water<\/li>\n<li>2 pieces of Ginger, bruised<\/li>\n<li>2 ml Cream of Tartar<\/li>\n<li>Pinch of Salt<\/li>\n<li>Grated rind and juice of \u00bd a Lemon<\/li>\n<\/ul>\n<p>Method:<\/p>\n<ol>\n<li>Sift together the dry ingredients and rub in the butter using your fingertips, or cut it in with a pastry blender.<\/li>\n<li>Mix with the liquid to a soft dough, which can easily be kneaded. Use more liquid if necessary.<\/li>\n<li>Knead thoroughly until small bubbles form under the surface of the dough, cover with a damp cloth and allow to stand for 15 minutes.<\/li>\n<li>Roll to a thickness of 5 mm and cut into 5 mm strips 7 cm long. Place the ends of three strips on top of the other, press together and plait. When plaited, press the ends together again.<\/li>\n<li>Fry in hot, deep fat (170\u00b0C) until golden brown. Drain on absorbent paper for a moment and then immerse in ice cold syrup.<\/li>\n<li>Remove, allow excess syrup to drip off, and leave to dry on a wire rack.<\/li>\n<\/ol>\n<p>Method for the Syrup:<\/p>\n<ol>\n<li>Put all the ingredients into a saucepan. Heat, while stirring, until the sugar has completely dissolved. Cover and boil for one minute.<\/li>\n<li>Remove the lid and boil for a further 5 minutes. Do not stir.<\/li>\n<li>Remove from the heat and allow to cool thoroughly in a refrigerator if possible.<\/li>\n<\/ol>\n<p>However, you choose to celebrate, we wish you a happy Heritage Day!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Heritage Day, Shaka Day, Braai Day or whatever you chose to commemorate 24 September, South Africans comes alive during Heritage Month.\u00a0In a country with 11 different official languages, the great diversity of cultures, beliefs, and traditions, Food plays a huge part in bringing our nation together. If you&#8217;re looking for something traditional with a twist, [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":2831,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"_links":{"self":[{"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts\/2830"}],"collection":[{"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/comments?post=2830"}],"version-history":[{"count":1,"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts\/2830\/revisions"}],"predecessor-version":[{"id":2832,"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts\/2830\/revisions\/2832"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/media\/2831"}],"wp:attachment":[{"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/media?parent=2830"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/categories?post=2830"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/tags?post=2830"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}