South African starters are usually made from localised seasonal ingredients. Therefore in the Cape you will find most people will use fish based starters and in the veld you will find either meat or vegetable based starters.

STARTERS

AVOCADO RITZ

Introduction

Avocado's are a favourite South African fruit and are often used in starters and salads. This dish is quick to prepare and is always well received when the weather is hot.

Ingredients

3 ripe avocado's
300g of shrimps, well drained
Seafood sauce
Juice of 1 small lemon
Salt
Cayenne pepper
Iceberg Lettuce Leaves
Chopped parsley

Instructions on how to make it

Cut the avocado's in half and remove the stones. Dip the edges in lemon juice. Season with salt and Cayenne pepper.

Place avocado's on a bed of lettuce leaves. Fill with shrimps and spoon seafood sauce on the top of each one.

Garnish with parsley and serve immediately.

Devilled Kidneys recipe

Introduction

For those who love kidneys. Excellent food for a Sunday morning breakfast. This a great recipe from Ina Parman's cookbook.

Ingredients

8 Lamb's kidneys, washed and cleaned
3 medium onions, chopped
1 Tbs oil
1Tbs butter
4 potatoes, diced
1 Tbs Worcester sauce
2 Tbs tomato sauce
8ml salt
1ml pepper
1 cup chicken stock
1 Tbs sherry

Instructions on how to make it

Dice the kidneys. Sauté the onion in the oil/butter mixture until well-browned. Add the diced potatoes and stir-fry until glazed and golden.

Add the diced kidneys. Stir-fry over high heat until lightly cooked. Add the remaining ingredients and simmer very slowly until potatoes are soft. If the gravy is still too thin, thicken with a little corn flour.

Mussels in white wine recipe

Introduction

Originally from France, this seafood starter is excellent when it is followed by other seafood dishes.

Ingredients

1.5kg farm-grown mussels
190ml dry white wine (3/4 Cup)
160ml chopped green onions (2/3 Cup)
60ml dried parsley flakes (1/4 Cup)
5ml onion salt (1 teaspoon)
Salt and pepper

Instructions on how to make it

Carefully sort, scrub and wash mussels.

Arrange mussels into a large casserole; cook, covered, without adding any water, over medium-high heat, for approximately 5 minutes until shells open-up.

Two [2] minutes before the end, pour in dry white wine and mix in green onions, parsley flakes and onion salt. Cook for 2 minutes more.

Season to taste, with salt and pepper.

Peri-Peri Chicken Livers recipe

Introduction

Peri-Peri Chicken Livers come from the Port

Ingredients

1 large onion -- chopped
2 tablespoons vegetable oil
1/2 teaspoon cayenne pepper or peri-peri powder
250 grams chicken livers, cleaned and halved
1 tablespoon brandy
salt and pepper

Instructions on how to make it

Sauté the onion in the oil. Add the cayenne pepper or peri-peri.
Add the chicken livers and stir-fry over high heat until just cooked. Season with salt and pepper. Add the brandy to deglaze the pan.

Slice soft fresh rolls in half and open butterfly-style. Butter lightly and spoon the liver onto the rolls.
Serve with a fresh green salad dressed with a tangy garlic dressing.

Smoked Snoek Pate recipe

Introduction

Snoek is a fish found off the waters of Cape Town. It has a distinctive sea taste to it and is loved by all South Africans. If you cannot get any Snoek then you can replace it with smoked Haddock for this dish.

Ingredients

250g smoked Snoek
250g cream cheese
15ml (1 Tablespoon) lemon juice
Pinch of Ginger powder
10 ml (2 teaspoons) tomato paste
2.5 ml (half a teaspoon) sugar
Black pepper
Half a small chopped onion
125ml (half a cup) of fresh cream

Instructions on how to make it

Remove all skin and bones and flake the fish.
Blend all ingredients except the cream in a food processor.
Whip the cream and fold into the mixture.
Press into a mould of your choice.

Gives between 8 and 10 servings.
This should keep for about a week in the fridge. We do not recommend that you freeze it.