Oryx Desert Salt is selling in over 16 countries around the world now, including Austria, Czech Republic, Belgium, Mauritius, Canada, America and countries in the Middle East to name a few. So we thought we’d have fun this month playing with some national cuisines from our favourite places around the world.
A SOUTH AFRICAN TWIST TO BRITISH CUISINE
Oryx Desert Salt is selling in that great British retail icon Harrods, and has also launched in 354 Sainsbury stores nationwide. So as a special tribute to British cuisine, we asked our chef friends Chef Peter Ayub and Chef Angie Boyd of Sense of Taste Cooking school to come up with a South African twist to typical British fare. As inventive as always, they produced the goodies! Here are two British favourites with a South African flavour twist:
Ostrich Babotie Pies (a play on British Pork Pies)
Short Crust Pastry Ingredients
- 250g Cake flour
- 160g salted butter
- 1 large Free Range Egg
- 15ml cold milk
- A good pinch of Oryx Salt
Short Crust Pastry Method
- Sift dry ingredients together
- Cut the butter into small pieces and rub into the dry ingredients until it looks like bread crumbs
- Mix the milk and egg together in a separate bowl – and add to dry ingredients
- Mix well – until a smooth soft dough has formed – do this by hand
- Cover in plastic and chill until you are ready to use
Ostrich Babotie Filling for Pie Ingredients
- 500g Ostrich Mince
- 1 teaspoon Medium Masala Curry Powder
- 1 teaspoon ground ginger powder
- ½ teaspoon Cayenne Pepper
- 1 teaspoon sugar
- 1 teaspoon turmeric
- 2 teaspoons Oryx Salt
- 3 small onions finely chopped
- 1 medium sized tomato peeled and diced
- 2 teaspoons of lemon juice
- 1 tablespoon of Apricot Jam
- A handful of chopped raisins
- 2 teaspoons of Worcestershire Sauce
- 1 slice of day old white bread soaked in milk
- 1 egg yolk
Ostrich Pie Filling Method
- Heat a glug of oil in a pan
- Brown your Ostrich Mince and set mince aside
- Heat a glug of oil in a pot
- Add all your spices and onions to the pot – and saute
- Add sugar – you need to form a nice paste and ensure you cook your spices out
- Add lemon juice, tomato, raisins, jam, Worcestershire sauce – mix well until mixture is bubbling
- Add in the milk soaked bread and mix in well
- Add in your browned Ostrich Mince – cook until mixture is dry and thick
- Check seasoning – if you need to add more Oryx Salt
- Allow mixture to cool before putting filling in tart tin lined with Short crust pastry
Assembling and Making Pie
- Spray your Pie /tart tin with Spray & Cook
- Take Pastry from Fridge – roll out and line your tin with pastry
- Chill lined pastry tin – in fridge for about 10 minutes
- Then add the filling into the lined pastry tin
- Cover with a pastry lid and pinch close – make a small hole in the top to allow steam to escape
- Brush the pastry lids with egg yolk
- Bake pies at 170”C until nice and golden brown & pastry is cooked through
- Serve hot or at room temperature with a fresh simple green salad
When the pie is opened, hear the birds begin to sing! ☺
Beef Boerewors, Sweet Potato Mash & Chakalaka (a play on Bristish Bangers & Mash)
- Get the Best quality Beef Boerewors (we suggest Grawbouw Boerewors)
- Pan Fry at high heat so you get Boerwors nice and brown
Chakalaka Ingredients
- 1 tin of chopped tomatoes
- A handful of fresh cherry tomatoes
- 1 fresh chilli finely chopped
- 1 large onion sliced
- 1 teaspoon of sugar
- 1 teaspoon of Oryx Black Pepper
- 2 teaspoons of Oryx Smoked Salt
- 100g of Fresh parsley and thyme (mix together)
Chakalaka Method
- In a good sized pot – heat a glug of oil
- Add onions and cherry tomatoes and cook for about 10 min
- Then add the tinned tomatoes – and cook for about 5 minutes – keep stirring
- Add the parsley, thyme, chilli, Oryx Smoked Salt, Oryx Black Pepper – cook for another 2 minutes
- Add sugar and mix well – cook for another 2 minutes
- Check seasoning – Serve over your Sweet Potato Mash and Beef Boerewors
Sweet Potato Mash
- Peel and Chop potatoes into even sized pieces (work on 1 medium sized potato per person)
- Bring to the Boil in a pot – cook until potatoes are tender
- Drain in a colander
- Add a generous amount of salted butter – (work on 1 tablespoon per potato)
- Season with Oryx Desert Salt and Pepper
- Mash – taste to check seasoning and serve
- When Serving drizzle some Morgenster Extra Virgin Olive Oil over the Chakalala and Sweet Potato Mash
www.senseoftastechefschool.com