Zimbabwe W.I. - VEGETABLES - under construction
SICILIAN AUBERGINES
Ingredients
2 Aubergines — peel and cut into
slices 1 cm thick Salt
Oil for frying 1 Green pepper cut into thin strips and
fried lightly
250 mls good white sauce 2 tablespoons grated cheese
Method
Sprinkle the slices aubergine with salt, leave for half an hour, wash and dry. Fry in the oil until
golden, transfer to fireproof dish, cover with green pepper and tomato sauce then with the white
sauce. Finally sprinkle cheese on the top and brown under the grill.
POTATO DISH
Ingredients
10-12 Large potatoes 1 x 500 grm Bacon
225 gm Mushrooms 1 Carton fresh cream
3/4 cup dry wine Grated cheese
Barbeque spice, pepper and salt
Method
Fry bacon and mix in the rest of the ingredients except potatoes.
Use Maizola to thicken if necessary.
Cut raw potatoes into thin slices and put a layer of potatoes into a casserole dish.
Next a layer of bacon mixture and a layer of cheese.
Repeat until dish is full, ending with cheese.
Bake in a moderate oven for 30 minutes, until potatoes are soft.
Serve hot with salad.
Use chicken or corned beef in place of bacon, or whatever you fancy.
ANNE AND TONY ORGAN SEND CONGRATULATIONS AND BEST WISHES
LEVER BROTHERS — LEMCO — ELIDA PONDS — CONGRATULATES N.F.W.I.Z. ON THEIR
70TH ANNIVERSARY
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RATATOUILIE DU CORON
Ingredients
A robust potato and cabbage dish from Belgium
1 small white cabbage 1 kg new potatoes
1 onion 1 tablespoon lard
1 litre chicken stock
Method
Chop onion and saute' in the lard util it changes colour.
Chop the potatoes and cabbage and add to the onion,
stirring well so that they are coated with lard.
Pour the chicken stock over the vegetables, bring to the boil, cover and simmer over a
very low heat for an hour.
Drain the vegetables, mash them together with a fork, check the seasoning.
Serve with pork chops or sausages.
BAKED SHOESTRING POTATOES
Method
Cut a length of foil just over 1 metre long and fold in half, Place parboiled potato chips off centre on
foil . Dot with margarine, sprinkle with salt and pepper, cheese and parsley. Pull edges of foil
upwards and pour cream over, seal foil package and bake at 400°C for 1/2 an hour.
This dish goes well with a braai.
CURRIED POTATOES WITH ONION
Ingredients
3 cups cooked diced potatoes 1 large onion
4 tablespoons margarine
or butter 1 cup stock, gravy or water
1 tablespoon curry powder 1 tablespoon vinegar
1 tablespoon sugar 1 tablespoon flour
salt and pepper to taste
Method
Fry the sliced onion in the butter till browned, add potatoes turning now and then until cooked. Mix
dry ingredients together with the vinegar and stock, add to the vegetables and stir until thick, cook
for a further 2 minutes.
BEST WISHES FROM DUGGIE'S BUTCHERY — MARONDERA
STOP IN ON YOUR WAY TO THE EASTERN DISTRICTS
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VEGETABLE PIE
Any combination of raw vegetables can be used, but potato is a useful ingredient. Alternate layers
of root with leaf and pod and the inclusion of onion and/or tomato helps the flavour.
Grease a casserole dish with butter, margarine or dripping.
Clean vegetables and cut fairly small.
Place slices of potato at the bottom, season and add knobs of chossen fat. Continue with layes of
vegetables seasoning and fat ending with a top layer of potato. No water is needed.
Place lidded casserole on top shelf of oven and cook for 1 1/4 hours at 180°C removing lid for last
15 minutes.
SPICED COUGETTES AND AUBERGINES
Very good with a Braai or with grilled steak, chops etc.
Ingredients
1 Aubergine (Brinjal) 6 Courgettes
1 med. Onion chopped 1/2 Green Pepper chopped
1/2 level teaspoon Cumin Seed crushed 1 teaspoon Coriander Seed crushed
1 Cardamon Pod crushed 1 clove garlic crushed
1 teaspoon Turmeeric 2 tablespoons Yoghurt
Salt Oil
Method
Cut courgettes and Aubergines into 10 cubes, leaving on the skin, place in a colander and sprinkle
with salt, allow excess liquid to drain away.
Heat ± 3 tablespoon Oil in flameproof casserole, add onion and green pepper and cook gently for 5
minutes, before adding spices and garlic, then cook for a further 5 minutes. Dry cubes of courgettes
and aubergine in a clean towel and add to the casserole. Turn up heat and stir all around to brown a
bit, put a lid on casserole, lower heat and continue cooking for 30-40 minutes until tender. Finally
stir in yoghurt, reheat gently and serve. This freezes very well so when the vegs are in season make
a bulk quantity, place in small containers in the Deep freeze, without adding the yoghurt. When
required defrost at room temperature, heat slowly and add the yoghurt.
FRENCH CABBAGE
Into a heavy bottom pan put 1 tablespoon butter. Add 1 chopped onion and cook gently. Do not
brown. Add approximately 1 tablespoon lemon juice or vinegar and 1 tablespoon of sugar. (This to
taste) Add 2-3 cups finely shredded cabbage. Stir and let simmer gently for a few minutes, stirring
now and again. Brown sunflower seeds and add before serving. Do not over cook.
ALL GOOD WISHES FROM JUDIE CARBUTT KWEKWE
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Ingredients
4 medium sized potatoes (slice into very thin chips and parboil) 1 1/2 teaspoons salt 3/4 cup
grated cheddar cheese
1/2 cup cream
2 tablespoons margarine
pepper to taste
2 tablespoon chopped parsley
GREEN MEALIE PIE
Ingredients
2 cobs cooked mealies 1 tablespoon flour
1 tablespoon margarine salt and pepper, to taste
1 cup grated cheese 500 mls milk
2 well beaten eggs
Method
Cut mealies off the cob, melt margarine and add flour, cheese salt, pepper and pinch mustard,
gradually add milk and stir until thick. Let mixture cool slightly and add the 2 beaten eggs and
mealies. Place in fireproof dish and bake in moderate oven for 30m minutes, (until brown on top.)
MARY ROSENFELS CONGRATULATES N.F.W.I.Z. ON THEIR 70TH ANNIVERSARY
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VEGETABLE CUTLETS
Ingredients
1 cup shelled peas 1 large onion, finely diced
4 green chillies 4 cloves garlic, pounded
1/2 cup breadcrumbs (for coating
cutlets) 4 large carrots
4 medium potatoes 1 cup breadcrumbs
2 tablespoon lemon juice sugar and salt to taste
Method
Prepare and dice vegetables. Steam cook potatoes, peas and carrots until tender. Mash and allow
to cool. Add onions and other ingredients and mix well together.
Form into oval shaped cutlets. Coat in breadcrumbs. Fry in deep Oil until golden brown.
Serve with tomato sauce and chips.
SUNSHINE CARROTS
Ingredients
5 medium carrots 1 tablespoon sugar
1 teaspoon Maizola cornflour 1/4 teaspoon Salt
1/2 teaspoon ginger 1/4 cup orange juice
2 tablespoon margarine
Method
Slice carrots and cook in boiling water
Combine cornflour, salt, ginger and orange juice and cook over low heat until mixture thickens, add
margarine and pour over cooked carrots.
SAVOURY SPINACH
Ingredients
2 cups cooked spinach 1 tablespoon Maizola cornflour
1 cup milk salt, pepper & pinch nutmeg
Method
Make sauce with above ingredients
Pour over the spinach together with a little cream and serve.
CONGRATULATIONS FROM JUDIE CARBUTT, KWEKWE
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WITH ALL GOOD WISHES FROM DENE ARMSTRONG
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