South African perfection!

Hello guys and girls,

Some great finds here by Getaway Editor, Leigh. Truly South African recipes that you'll use over and over again!

Malcolm’s Butternut Cheese Cake
5 eggs (whisked), 4 cups cottage cheese, 2 cups full cream, 1 cup cake flour, 2 cups sugar, 3 cups cooked and drained butternut, 1 handful chopped fresh pineapple, 1 handful cherries or blueberries.

Put the eggs, cottage cheese, cream, cake flour, sugar and butternut in a bowl and whisk together until smooth. Then add pineapple pieces and cherries or blueberries. Make a biscuit base (using tennis biscuits and butter) and press tightly into a round baking tin. Add the filling and bake at 180°C for 45 minutes. Allow to cool and de-mould. Serve with grilled orange slices and brandy syrup.

De Zeekoe dark chocolate milk tart
From the De Zeekoe Guestfarm in Oudtshoorn.
Dark chocolate milk tart CRUST 45ml flour 45ml maize meal 3ml baking powder 50ml sugar 1 egg 2 tblsp butter pinch of salt Mix together the butter and sugar to a creamy consistency. Add one egg and then mix in the dry ingredients. Flatten the mixture into a tart pan and leave in a cool, dry place. FILLING 375ml milk 50m flour 150ml sugar 50ml maizena 1tblsp butter 50g sugar 100g dark chocolate 2 eggs, separated pinch of salt cinnamon to taste Bring 300ml of milk to the boil and remove from heat. Mix the remaining 75ml of cold milk with the dry ingredients then mix into the hot milk. Add the butter, egg yellow and chocolate. Beat the egg whites until stiff and add to the mixture. Place the mixture into the crust and bake for 25 to 30 minutes in an oven preheated to 180 degrees Celsius. Serve with vanilla ice cream and enjoy with a good cup of coffee! Potjie Kos Here's Singita head chef, Clinton Drake's, kudu potjie recipe for all those who enjoy making great food. Enjoy! Clinton's Kudu Potjie 2kg kudu leg meat, cut into even-sized chunks 100g white flour 200g dried apricots 1kg mirepoix vegetables (carrots, leeks, onions, celery), chopped into chunks 500g button mushrooms, halved 300ml red wine 2l beef stock 4 large potatoes, quartered 6 rosemary sprigs 200ml olive oil 20g butter Salt and pepper to taste Coat the kudu meat in flour and pan fry in butter and olive oil until golden brown, then remove them from the pot. Add the onion and allow it to lift the fond from the pot. Throw in the mirepoix vegetables and sauté until they turn translucent. Remember to keep your vegetables chunky so that they don't cook down to nothing. Add the red wine and allow it to reduce by a third then add the meat back to the pot, toss in the dried apricots and the beef sock. Bring the whole lot to the boil, then turn it down, put the lid on and simmer for an hour. Add the potatoes and leave it simmering for another hour or until the meat is tender and the potatoes are cooked. Add rosemary, salt and pepper to taste. Check the consistency of the sauce and thicken with a little flour mixed with butter and stock if necessary.