Best South African Sausage With Collard Greens Ethiopian Spiced Butter And Cashew Rice 1280908 Recipes

KILLER COLLARDS

Steps:

• Melt the Spiced Butter in a large stockpot over medium-high heat. Add the onion and chiles and saute until the onion has softened, about 5 minutes. Add the collards and stir in the vinegar, brown sugar, and salt to taste and bring to a simmer. Turn the heat down to low, cover, and simmer until the greens are very tender, about 1 1/2 hours. Serve hot or warm.
• Melt the butter in a saucepan over low heat. Add the garlic, shallots, ginger, coriander, cumin, fenugreek, ajwain, black pepper, cinnamon, and turmeric. Simmer very gently for 30 minutes to infuse the flavors. Keep an eye on this; you don't want the milk solids to brown.
• Skim off all the foam and any floating seeds and let the butter sit for about 10 minutes for the milk solids to settle on the bottom.
• Carefully pour the spiced butter through a sieve lined with a few layers of cheesecloth into a container, leaving the solids behind. Let it cool, then cover and refrigerate. It will keep for months. Yield: 3 cups

COLLARD GREEN RICE

Steps:

• Heat 2 tablespoons of the oil in a large pot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, 2 to 3 minutes. Add the chicken stock and some House Seasoning. Bring it to a boil; cover, reduce the heat to low and cook until the rice is tender and has absorbed all the liquid, 20 to 25 minutes.
• Meanwhile, heat the butter and remaining tablespoon oil in a large skillet over medium-high heat. Add the onion, pepper, garlic and a generous pinch of House Seasoning. Cook until just tender and beginning to brown, about 5 minutes. Add the collards and cook until softened, 6 to 8 minutes.
• Once the rice is cooked and the liquid is absorbed, turn off the heat. Remove the lid and add the onions and collard green mixture. Fluff and stir gently with a fork to combine.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

SOUTH AFRICAN SAUSAGE (BOEREWORS)

Steps:

• Skip the first few steps if you are using ground beef and pork.
• Prepare beef and pork by trimming off all sinew, and other nasty bits and pieces that may affect the texture.
• To facilitate mincing, cut meat into long, narrow strips about 3 inch in diameter and freeze for about 30 minutes.
• Mince meat through a course mincer for a rough texture, or finely if you prefer.
• Allow the meat to be fed through with very little assistance from the tamper.
• Finish off by mincing a piece of bread to remove every vestige of meat from the mincer.
• Roast coriander and cloves in a dry frying pan, tossing the spices about until uniformly brown and aromatic.
• Don't allow to burn.
• Grind spices with a pestle and mortar, sift to remove husks, mix with remaining spices and sugar and sprinkle over the mince.
• Lightly mix in wine or vinegar.
• Drain the casings and place over one end of the filling horn (I use the kitchen aid attachment and carefully push all of the casings on leaving a 3 inch length hanging down).
• Tie a knot in this.
• Grabbing hold of a second pair of hands at this point makes wors-making less traumatic.
• You can then feed the mixture in while your assistant hold the casings, guiding the filling inches.
• Feed the mixture into the mincer a little at a time, while securing the casing with a gentle pressure of one hand on the horn to control the unrolling of the casing as its filled.
• Mould the sausage with your hand to make it uniformly thick.
• Don't pack the casings too full, or the wors will burst while cooking, but try to avoid air bubbles.
• After the casing has been filled, remove it - still attached to the horn - from the machine.
• Push any remaining filling into the casing and tie a knot in the end.
• BBQ quickly over hot coals.
• The skin should be crisp and the middle just pink.
• Serve immediately.

SOUTH AFRICAN SAUSAGE WITH COLLARD GREENS, ETHIOPIAN SPICED BUTTER, AND CASHEW RICE

Steps:

• To make the spiced butter, place the butter in a small, heavy saucepan and melt it slowly over medium heat. Add the remaining ingredients, increase the heat slightly, and bring slowly to a boil. Decrease the heat to very low and cook, uncovered, until the milk solids on the bottom are golden and the butter fat on the top is clear, about 45 minutes. Remove from the heat and let cool to room temperature. Strain through a fine-mesh sieve lined with a double layer of cheesecloth into a small bowl. Transfer the clear liquid to a small jar and refrigerate until ready to use.
• To make the sausage, place all the ingredients except the salt in a medium bowl, and knead with your hands until thoroughly blended. Cook and taste a small sample, then add salt if needed. Form into 1-inch balls, place on a plate, cover, and set aside in the refrigerator until ready to use, or for up to overnight.
• To make the rice, heat the butter in a small, heavy saucepan over medium-high heat. Add the cashews and cook, stirring, until beginning to turn golden. Add the raisins and rice and stir to coat with the butter. Add the water and bring to a boil. Decrease the heat until the water is barely shuddering. Cover the pot, set the timer for 22 minutes, and let the rice cook without lifting the lid. When the timer sounds, the water will have been absorbed and the rice will be tender. Remove from the heat and set aside to steam dry and finish cooking for 10 to 15 minutes. Fluff up the rice with a fork just before serving.
• To prepare the collards, bring a large pot of salted water to boil over high heat. Add the collards and parboil until wilted and beginning to soften, about 5 minutes. Drain well and set aside.
• To finish the dish, heat the 2 tablespoons spiced butter in a large sauté pan over medium-high heat. Add the meatballs and sauté until browned all around and cooked through, about 15 minutes. Add the collards to the pan and continue cooking until they are tender, 6 to 7 minutes.
• Transfer to a serving dish and serve right away, with the rice on the side.