Try this old fashioned Ginger beer recipe:
• 7 Litres of water
• ½ teaspoon cream of tartar*
• 4 tbsp. ginger powder
• 1/3 cup fresh lemon juice (optional)
• 500g brown or yellow sugar
• 1 tbsp. active dry yeast
Method: Add the water to a large pot and add all the ingredients except for the yeast.
Bring to the boil and allow to boil for an hour before turning the heat down to a simmer, then add the yeast, turn off, stir and cover the pot.
Allow to cool down before straining with a small strainer getting rid of all the small particles. Decant into bottles of your choice and allow to stand for 2-3 days for fermentation before consumption.
Hint: Allow the bottles to ‘breathe’ every so often by unscrewing the tops to
avoid them popping.
Traditional meals at Christmas include Gammon, ox tongue, good old leg of lamb, and a variety of sides and salads and don’t you dare forget the puddings.
Try this fairly easy gammon recipe out for size:
1. Place the gammon joint into a large lidded saucepan, cover with cold water (or beer if you are feeling adventurous) and bring to the boil over a high heat. …
2. Remove the gammon from the water and set aside to cool for 15 minutes. …
3. Preheat the oven to 200C/180C and line a large roasting tin with kitchen foil.
4. Spice the meat to your liking (a sweet concoction works wonders) and place inside the oven for +- 30 minutes. Remove the foil and cook roast for a further 15-20 minutes until golden brown and crispy.
Thank me later ‘cause with this recipe you can say you ‘put your foot in it’.
If you decide to go with a tonuge we suggest buying a smoked tongue.
It already has that smoky flavour embedded and it reduces cooking time by half. Try this recipe:
1. Place the tongue in a large kettle or braising pan and cover with water.
Bring to a boil, and let it boil 5 minutes.
2. Add onion, garlic, and seasonings and reduce the heat to simmer.
3. When the tongue is cooked remove it from the broth.
4. Tongue should be served in very thin, even slices.
Simple, easy, delicious!
If you want to really wow on Christmas day, try this spectacular salad.
It is fresh and sweet and colourful and surprising and a wower!
• 1 kg unpeeled watermelon, seeded and cut into 3 cm cubes (Note that peeling cut its weight in half)
• 1 small cucumber peeled and cut into 1 cm cubes
• 120 gram fresh cherries, pitted and halved
• 60 gram feta cheese
• Chopped fresh mint (optional)
Serve it immediately topped with sprigs of mint and you will be the topic of discussion until