Anchovy, caper and Olive Bread

ANCHOVY, CAPER and OLIVE BREAD
The smell of fresh bread baking in an oven is one of those simple irresistible smells.  This is a simple bread recipe which can then have almost anything added to it.  I find that by adding the bicarb of soda the bread seems to be softer and lasts longer.

Ingredients
500g white bread flour
1 tsp (5ml) salt
1/2 tsp (2,5ml) sugar
1/2 tsp (2,5ml) Bicarbonate of soda
1 sachet dry instant yeast granules
3 Tbls (45ml) Olive oil
200ml Luke warm water
10 Anchovy fillets, broken up
1 Tbls (15ml) capers
1/2 cup olives, pip-less, and sliced
Method
* Sieve the flour, salt, sugar, bicarb of soda and yeast into a mixing bowl
* Make a well in the center and add the olive oil, olives, anchovies and capers
* Mix on low speed with a dough hook, or knead by hand.
* whilst kneading, slowly add in the water.
* Knead for about 10 minutes.
* Cover top of bowl with some glad wrap and a kitchen towel.
* Leave to rise till doubled in size in a warmish spot (about 45 minutes)
* Knock back down, knead again for a few minutes.
* shape into the shape you wish, or put into a floured pan, or a large ceramic pot.
* Leave to rise until doubled again.
To Top (optional)
* I like to sprinkle things on top at this stage, like maldon salt, or feta, or more olives.
* Bake for about 50 minutes in a 190 degree C oven

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Creamy Salmon fish pie

CREAMY CHEESY SALMON and SMOKED HADDOCK FISH PIE

I love making pies, such an easy way to make a really fab meal, that the whole family enjoys.  The recipe below is wonderful and an adaption of a few recipes all put into one.  Fish is full of those fabulous brain boosting omegas, and most kids live a pie.

Ingredients:

1 Tbls (15ml) Olive oil

1 Onion, finely chopped

2 cloves garlic, crushed
100g fresh mushrooms (optional)

250ml Milk

1 tsp (5ml) Fish spice (or seafood rub)

500g Salmon, (skinned and de-boned)

100g Smoked Haddock, (skinned and de-boned)
5 anchovy fillets, chopped (optional)
2 tps (10ml) Capers (optional)
2 tsp (10ml) Dijon mustard

2 tsp (10ml) Cornflour (Maizena)

250ml Cream or creme fraiche

20ml Fresh lemon (or lime) juice
50g Cheddar cheese, grated
Salt and freshly ground black pepper to taste 
400g (1 roll) ready made puff pastry

Method for the Filling:

- Fry the onion in the olive oil until translucent

- Add the garlic and mushrooms  

- Add the milk, spice, salmon, haddock and anchovies

- Poach the fish for about 10 minutes until it flake apart easily.

- Add the capers and mustard

- Mix the cornflour with a little cream in a separate bowl, adding a little cream at a time to the cornflour, until a smooth paste is formed.  Add this to the pan.

- Stir gently over a low heat until the sauce thickens (about 10 minutes)

- Lastly stir in the lemon juice, and cheese

- season to taste.

Method for putting the pie together:

- Pour the filling into a medium sized pie dishes (25 x 15cm)
- Roll out pastry to fit over the sides of the dish by about 5mm all round
- Bake in a pre-heated oven at 200 degrees for about 35minutes, over until pastry is golden brown.

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Rich Tomato Lamb Stew

DELICIOUS RICH TOMATO LAMB STEW
Winter is on it's way sneaking into our normally warm Northern KZN climate.  Stews are a real winter warmer meal.   Thick, rich with loads of veg and healthy goodness.  I love a stew served the real South African way - which of course is with mielie 'pap' or 'putu' (maize meal - the stale diet of most South Africans), to soak up all that fab gravy.   A good stew takes some time, and it is best to relax, preferably with a glass of good red whilst whilst ambling about the kitchen.

Ingredients for the Stew
1 kg Stewing lamb pieces, trimmed of excess fat
Black Pepper, milled
1 onion, sliced
1 tsp (5ml) Garlic, crushed
1/2 caspium Red Pepper, chopped
1 stick Celery, chopped
1 tsp (5ml) Brown Sugar
200ml Red wine
200ml Beef Stock
2 Tbls (30ml) Tomato Paste
6 Tomatoes, chopped
1 bay leaf
2 tsps (10ml) fresh Rosemary, chopped (or 1/2 tsp dried)
2 tsps (10ml) fresh Oregano, chopped (or 1/2 tsp dried)
1/2 tsp (2,5ml) Smoked paprika
1 Tbls (15ml) Balsamic vinegar
1 Tbls (15ml) Fresh lemon juice
1 Carrot, chopped
2 Baby marrows (zucchini), chopped
Salt and pepper to taste

Method for the Stew:
- Put meat into a heavy based pot, grind black peeper over it and brown the meat slowly over a lowish heat.  I find I don't need any extra oil, as the meat supplies it's own fat.  But you may need a dash, depending on the meat.
- Add the onions once the meat starts browning, cook until onions are translucent
- Add the garlic, red pepper and half the celery, cook for a few minutes.
- add the sugar, red wine, beef stock and tomato paste.
- Add the chopped tomatoes herbs, spices, and vinegar.  Simmer on low heat for about 1 and 1/2 hours.
- Add the lemon juice carrots, marrow, salt and pepper.  Simmer for about another 45 minutes until meat is tender, and liquid has reduced to a nice rich gravy.

Tips:
* I love my stew sprinkled with just a dash of cayenne pepper. Try it, it brings out all the flavour.
* For the mielie pap recipe go here
* also great served with mashed potato or rice.

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Mielie Pap

MEILIE 'PAP' or 'PUTU'
This is the staple diet of the majority of South African's, made from maize meal.  It is also the most popular side dish at a braai (barbeque)  usually served with a tomato and onion gravy.  Or served with a stew, to soak up all that delicious gravy.  It is even eaten for breakfast with milk and sugar.

Ingredients for the Pap (Maize meal)
2 cups (500ml) water
1/2 tsp (2,5ml) salt
1 cup (250ml) maize meal (or polenta)
1 Tbls (15ml) butter

Method:

* Put the water and salt in a saucepan. Bring to the boil.

* Turn to a low heat once boiling and add in the butter and the maize meal (or polenta).  Mix to combine

* adjust with extra water or maize meal to the consistency of your liking.  I like it the same consistency as mashed potato.  

* Leave to cook covered on a low heat for 30 minutes.

* Serve hot

Tips:

* For a braai side dish I add half a tin of tomato and onion sauce to the top of the pap (don't mix it in), and grated cheese on top of that.  this melts over the top, so as you spoon out the pap you get a bit of pap with tomato and onion and melted cheese - mmmm... delicious
* Mix in a tin on sweetcorn to the water just before mixing in the pap for some decadence

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