Everyone deserves
a well-earned break now and then and if youre the type of person
who would like to combine a trip abroad with a delicious cooking experience,
this is the prize for you!
Weve joined
with InstantWin4now to bring you the chance to win a cooking holiday of
your choice up to the value of £3,000!
Peter
Thomas describes himself as living "near
Johannesburg in South Africa, am 53 years old
and my interests include photography, web design,
computers and of course, most of all, my online
friends!!"
He
forgot to also mention that he is passionate
about food as well! This is one of his recipes.
To
learn more why not visit Peter's own
web site - click
here
This
recipe is for Sosaties - kebabs with a unique
South African flavour!
Ingredients
1kg
lamb cut into 1" pieces
500g pork cut into 1/2 cubes
1 garlic clove, peeled
Salt, pepper
4 tbsp oil
1 cup onions, chopped
1 tbsp curry powder
1 clove garlic, minced
2 tbsp sugar
1 tbsp tamarind paste
2 cups white vinegar
2 tbsp apricot jam
2 tbsp cornstarch dissolved in
2 tbsp red wine
1/2 pound dried apricots
1/2 cup dry sherry
Method
Place
the lamb and pork pieces in a large bowl that
has been rubbed with the clove of garlic.
Season
with salt and pepper, and toss.
In
a saucepan, heat the oil. Add the onions and
sauté for 5 - 6 minutes, then add the
curry powder and garlic.
Sauté
for another minute. Add the sugar, tamarind
paste, vinegar, and jam and stir well.
Stir
the cornstarch mixture and add it to the onions,
and cook, stirring constantly, until it thickens.
This
should take about 3 minutes. Cool, then add
to the meat and toss well. Marinate for 2
- 3 days.
One
day before preparing the sosaties, combine
the dried apricots and sherry in a small bowl,
cover, and let sit overnight in the refrigerator.
Drain
meat from sauce and reserve. Thread lamb,
pork, and apricots on skewers.
Grill
over charcoal until browned on all sides.
Serve with heated marinating sauce.