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Other South
African Dishes
Biltong quiche | Stuffed vine leaves |
Recipe | Recipe | Recipe | Recipe | Recipe
Variation on the regular quiche
Ingredients:
Cream cheese crust or similar
Filling:
4 eggs 2 egg yolks
125 ml grated biltong
2 ml salt
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1 ml freshly-ground black pepper
pinch grated nutmeg
15 ml lemon juice
5 ml grated lemon rind
75 ml sour cream
50 ml milk
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 Method:
Roll out pastry and line a 230 mm diameter quiche dish. With a fork, prick the base
of the pastry. Bake blind in oven at 200ºC for 10 - 15 minutes and leave to cool
before adding the filling.
Combine all the filling ingredients, pour into the baked pastry
shell and bake at 160ºC for 30 minutes. Garnish with slices of biltong.
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Ingredients:
25 young vine leaves
100 ml cooking oil
juice of 1/2 lemon
250 ml water
Stuffing:
125 g minced lamb
2 medium onions, finely chopped
30 ml cooking oil
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125 ml cooked rice
50 ml chopped parsley
15 ml chopped fresh mint
15 ml chopped fresh dill
15 ml currants
30 ml sunflower seed or pine nuts
5 ml salt
1 ml freshly ground black pepper
15 ml lemon juice
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Method:
Prepare stuffing as follows (then leave to cool): sauté the onion in cooking oil. Add lamb & fry
until meat begins to colour. Add rice and all remaining stuffing ingredients and continue to sauté
for a further 5 minutes.
Pour boiling water over fresh vine leaves to soften, then drain immediately.
Place vine leaves, smooth side up, on wooden board. Use 2 together if leaves are too small. Place a
heaped teaspoon of stuffing in center, tuck in edges and roll up neatly. Line a heavy-based saucepan
with a few extra vine leaves and closely pack the rolls, folded sides down, on top. Sprinkle each layer
with a little cooking oil or olive oil and lemon juice. Add the water and cover with additional leaves.
Invert a plate on top to keep the rolls in shape during cooking. Cover the saucepan tightly, bring to the
boil and simmer gently for about 10 minutes to heat through. Remove from heat and, keeping plate on top,
set aside for 1 - 2 hours until liquid is absorbed. Carefully transfer rolls to a serving platter and chill for
several hours before serving. Garnish with lemon slices and serve with a bowl of chilled yogurt.
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