Corruption killed Christmas!

• The goat fell victim to a corrupt traffic policeman at Mooi River!
• My goat was being transported with sheep carcasses which is perfectly legal from an abattoir at Mooi River.
• The truck was stopped at the Heidelburg Traffic Control Point and the traffic police said 'you can't transport sheep and goats in the same truck.'
• I have consulted and there is no such law.
• They asked for money and the driver refused to offer a bribe.
• After which the truck was turned back.
• No goat for me!

So what to do when the traffic cops try to kill Christmas?

• We had de-boned quails on a braai.
• Don't be frightened of quails - they might look like child pornography for chickens but they are actually lovely.
• I marinated them in 1TBS oyster sauce, 1 TBS rice vinegar, 1 TBS thick soy sauce, and 1 cm grated fresh ginger.
• Actually work much better than chicken on a braai because 3 minutes max on each side and they are done.

When the goat fell through I fell into a huge sulk so I didnt go to town making pudding. Rather we drank Dorahtini's instead of pudding...

• Everyone who has a township childhood will already know this fabulous drink/ pud but for girls like me this combination of umqombothi traditional African beer and vanilla ice cream was a revelation.
• I have named my version after Dorah Sitole who first told me about it.
• First: don’t be a snob Umqombothi almost always comes in a box – booze that comes in a box can be fab.
• My favourite traditional African beer is Joburg Beer – because it is currently running a competition whereby you can win a bull on the side of the box. Yes, you heard me right – a real live farm animal.

BUT ANY BRAND WILL DO.
• You will find it in most supermarkets in suburbia and all township shops and shebeens.
• Even if you don’t win the bull if you mix equal quantities of umqombothi and vanilla ice cream and wiz it up on the blender the nice flavour combination of sour tang of beer and sweet vanillay creaminess is great.
• Like a smoothy but with added sin…

So what should we be eating in the New Year? Boeremeisie Mess anyone?

• In honour of the New Year I have modified a culinary classic to give it a South African spin.
• I'm making Boeremeisie Mess for my New Year Feast.
• It is obviously a modification of an Eton Mess but I actually think its much yummier.
• Its also perfect for the time of year. Apricots have such a short season and we are currently in it. So make it now. Or regret that you didn't at your leisure.
• Boeremeisies are apricots preserved usually in Brandy but occasionally in Mampoer (or in the Cape Witblitz)

Boeremeisie Recipe
Ingredients:
500 grams fresh apricots
140 grams white sugar
brandy to cover

Method:
Mix the apricots and sugar together and add sufficient brandy to cover. Pack into hot, dry, sterilized
jars and leave to mature for at least 14 days before use.
Boeremeisie Mess
175g caster sugar
3 large egg whites
450g drained boeremeisies
1 TBS icing sugar (sifted)
500ml cream beaten to stiff peak

• Pre-heat oven to 150C.
• Place the egg whites in a scrupulously clean bowl and whisk until they form soft peaks.
• Add the caster sugar, about a tablespoon at a time, and continue to whisk until each tablespoon of sugar has been thoroughly whisked in. The mixture will go slick and white and glossy.
• Now simply take rounded dessertspoonfuls of the mixture and place them in rows on the lined baking tray.
• Place the baking tray in the oven on the centre shelf, turn the heat down to 140°C and leave the meringues there for 1 hour.
• After that, turn the oven off and leave the meringues in the oven to dry out overnight, or until the oven is completely cold.
• When you're ready to make the pudding, roughly chop 1/4 of the boeremmeisies, remove the stones and place them in a blender together with the icing sugar. Whiz the whole lot to a purée.
• Now halve or quarter the rest of the boeremeisies and whip up the cream to stiff peaks.
• Break up the meringues into rough chunks, place them in a large serving bowl.
• Add the halved apricots then fold the cream in and around them.
• After that, gently fold in all but about 2 tablespoons of the purée to give a marbled effect.
• Eat.

If you have left it too late to make boeremeisies why not just use fresh apricots with brandy on the side?