The 4 X 4 Safari Cookbook by Rita van Dyk

Author:Rita van Dyk
Language: eng
Format: epub
ISBN: 9781432303068
Publisher: Penguin Random House South Africa
Published: 2013-06-07T00:00:00+00:00

SALADS & DRESSINGS

APRICOT SALAD

SERVES 4–6

¼ cup mayonnaise

¼ cup long-life cream

¼ cup fruit yoghurt (preferably apricot or banana flavour)

1 x 410 g can apricot halves

4 bananas, sliced

nuts

Combine the mayonnaise, cream and yoghurt and spoon over the apricots and bananas. Decorate with nuts.

Handy Hint: Try to improvise if ingredients are not available. For example, using peaches in a salad instead of apricots will not affect the taste and may mean the difference between not preparing the dish at all or improvising and preparing a delicious salad.

CARROT AND MILK SALAD

SERVES 4

3 cups coarsely grated carrots

1 tablespoon orange or lemon juice

½ cup milk

1 tablespoon sugar

dash salt

Combine all the ingredients, chill and serve.

COCONUT SALAD

SERVES 6

1 cup long-life cream

1 tablespoon lemon juice

1 cup fresh coconut, cubed

1 cup chopped marshmallows

1 cup pineapple cubes, fresh or canned

1 x 310 g can Mandarin naartjies, drained

Combine the cream with the lemon juice and stir until thick. Add the rest of the ingredients and mix well.

BROCCOLI SALAD

SERVES 6–8

1 x 250 g packet bacon, cubed

1 teaspoon oil

1 fresh broccoli, cut into small pieces

1 small onion, finely chopped

DRESSING

2 cups mayonnaise

1 cup castor sugar

6 tablespoons vinegar

Fry the bacon in the oil and drain well. Mix lightly with the broccoli and onion. Mix together all the ingredients for the dressing. Pour over the broccoli mixture and mix lightly. This salad may be prepared a day in advance as the taste improves.

COUSCOUS SALAD

SERVES 6–8

1 x 500 g packet couscous

1 cup seedless raisins or sultanas

1 small onion, chopped

1 cup pitted dates, chopped

DRESSING

½ cup lemon juice

½ cup orange juice

½ cup honey

1 teaspoon paprika

salt and pepper to taste

Prepare the couscous according to the instructions on the packet. Leave to cool. Add the rest of the ingredients and mix. Prepare the dressing by whisking all the ingredients together. Pour over the salad.

ROASTED FIG SALAD

SERVES 6

12 soft, dried figs

1 small lettuce, washed and drained

6 slices ham, cut into long strips

DRESSING

1 tablespoon balsamic vinegar

2 tablespoons olive oil

1 tablespoon honey

1 tablespoon grated orange rind

2 tablespoons orange juice

Roast the figs quickly on all sides on a grid over hot coals. Remove from the heat and allow to cool slightly. Arrange the lettuce on a flat serving dish and add the figs and ham. Mix the ingredients for the dressing and sprinkle over the salad. Serve immediately.

MEALIE SALAD

SERVES 4

1 x 410 g can whole-kernel corn

½ cup mayonnaise

½ cup sliced gherkins

paprika

Drain the corn and combine with the mayonnaise and gherkins. Sprinkle with paprika.

CURRY PEACHES

SERVES 6

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