In July, South Africa celebrates former President Nelson Mandela’s birthday. July 18 has been declared International Nelson Mandela Day, but as South Africans, we embrace the chance to celebrate Mandela’s life for the whole of July.
He was a man who fought for what was right, a global icon that touched our lives in so many ways.
We know that most proudly South Africans will be doing something to honour Mandela’s work for at least 67 minutes on this day.
So, whether you are planning a quick breakfast or a family lunch, or dinner, why not make sure you are well-fed while reminded of the importance of this day?
Mushroom and mince bobotie
Serves: 6-8
Ingredients
750g mushrooms (portabello, portabellini, or button)
500g beef mince
1 large onion, diced
4 cloves garlic, minced
2 tbsp curry powder
1 tsp turmeric
1 tbsp sherry vinegar
1 tbsp Worcestershire sauce
½ cup fruit chutney
⅓ cup raisins
Olive oil
Salt and pepper, to taste
Topping
3 large eggs
300ml milk
3-5 bay leaves
Salt and pepper, to taste
Method
Preheat the oven to 180˚C.
Cut mushrooms into smaller pieces if necessary and then place them into the bowl of a food processor. Process in batches until finely chopped.
In a large frying pan (or oven-safe cast iron or buffet casserole) heat a drizzle of olive oil. Fry mushrooms until completely dry and turning golden brown. Fry in batches if necessary. Set aside in a bowl.
To the same pan add the beef mince and fry until beginning to brown. Add the onion, garlic, curry powder, and turmeric. Cook until tender and fragrant.
Add the cooked mushrooms back into the mince mixture.
Add in vinegar, Worcestershire sauce, chutney, and raisins. Adjust seasoning.
Level out filling in an oven-safe dish or transfer to an oven-safe dish.
Whisk together the topping ingredients and season.
Gently pour egg custard onto the top of the mushroom and mince filling. Scatter with bay leaves and bake for 45-60 minutes until set and deeply golden brown.
Serve bobotie with sambals and yellow rice.
Mushrooms, boerewors, and bean breakfast pan
Serves: 4-6
Ingredients
500gm boerewors
30ml olive oil
2 onion, peeled and thinly sliced
2 garlic cloves, crushed
350g button mushrooms or portabellini mushrooms
30ml tomato paste or sundried tomato paste
5ml paprika
415g can chopped tomatoes
250ml beef stock
5ml sugar
salt and milled black pepper
400g can mixed beans, cannellini beans, or butter beans
Method
Preheat the oven to 180˚C.
Place the boerewors in an ovenproof casserole and bake for 20 minutes, turning once. Set aside.
Heat the oil in a pan and cook the onions over medium-low heat for 5 minutes. Add the garlic and mushrooms and cook for a further 5 minutes.
Add the tomato paste, paprika, tomatoes, stock, and sugar. Bring to a simmer and cook for 10 minutes.
Add the wors and beans and cook for 10 minutes, or until heated through.
Season with salt and pepper.
Serve with crusty bread.
Recipes by the South African Mushroom Farmers' Association.
You can read the latest Food digimag here.