ORYX DESERT SALT IS BECOMING AN INTERNATIONAL BRAND

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