Menu one

 1.

Smoked trout
With brown bread

 2.

Warthog Pot Roast

3.
Carrot and raisin salad

4.
Green salad

5.
Garlic Potatoes

6.

 African Apple
Pie

 

Smoked Trout

  1. Use pre-packed Smoked Trout.
  2. Butter brown bread slices and place Trout onto the bread. Dust with freshly ground black pepper and garnish with lemon slices.

Warthog Pot Roast

6 or 7 pound warthog leg - boned
2 tablespoons oil
4 cloves garlic
2 onions thinly sliced
4 carrots thinly sliced
1 tablespoon butter
1 bottle red wine
1 tot gin
10 black pepper corns
1 sprig thyme
Large tin tomato puree

  1. Inject the warthog meat with the oil and insert the garlic cut in slivers.
  2. Sweat the onions and carrots in the butter - do not brown. Remove from pan.
  3. Brown warthog in the remaining butter.
  4. Place onions and carrots, red wine, gin black peppercorns and thyme in a non-metallic dish and add the warthog.
  5. Marinade overnight
  6. Put meat, tomato puree to taste and marinade in a large cast iron pan - and bring slowly to a simmer - simmer until done adding more red wine if necessary (about 3 hours).
  7. Taste and add salt to the sauce if necessary and thicken to your liking.



Salads and Potatoes

  1. Grate carrots and add raisins - make a green salad to your own recipe
  2. Boil three small potatoes per person until ready - melt butter in a pan and lightly fry garlic cut in chunks - add potatoes and coat well - warm through before serving.

African Apple Pie

  1. Core and slice apples (about 6) into a deep pie dish. Sprinkle with mixed spice, dark brown sugar and three tablespoons of orange juice mixed with 1 tot of brandy - dot with butter and cook until tender.
  2. Make a topping of butter, brown flour and dark brown sugar - sprinkle this to cover the top of the apples and bake until the topping is crisp. Serve with thick cream.
 
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