By Duane Heath, Warren Heath
Springbok Kitchen is a visible party of South Africans’ love of meals and all issues rugby, provided right here within the favorite recipes of forty prior and current Springbok rugby legends.
Swapping their jerseys for aprons, essentially the most recognized males to have worn the golf green and gold – together with John Smit, Kobus Wiese, Victor Matfield, Wynand Claassen, Fourie du Preez, Jan ‘Boland’ Coetzee, Bryan Habana, Chester Williams, Morné du Plessis and Bakkies Botha – carry the lid on their love of food.
Away from the sector, and the glare of the tv cameras, Springbok Kitchen takes you into the avid gamers’ houses and hearts, to color an intimate portrait of the function that nutrition performs of their deepest lives.
But Springbok Kitchen isn’t basically concerning the recipes of our rugby heroes – it’s a uniquely South African tale of the way foodstuff brings previous rugby pals and entire strangers jointly round braais, skottels and kitchen tables all throughout this gorgeous land.
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Extra info for Springbok Kitchen: Celebrating the love of food, family and rugby
Rub in the butter, then add the grated cheese. Mix the egg yolk and water and add to the dry ingredients. Using a knife, mix to form a pastry. Allow to rest, covered in the fridge, for 30 minutes. Roll out the pastry and line a 20–23 cm quiche dish. ‘Preheat the oven to 180 °C. Squeeze out as much liquid as you can from the spinach. Melt the butter in a pan and sauté the onion. Add the bacon and fry until cooked. Cool slightly and add the feta and cooked spinach. Spread the mixture over the cheese pastry.
As a wine farmer I’m lucky because my entire day consists of tasting things, whether it’s the aged loin of a springbok I shot in the Kalahari, the unique Pinot Noir we produce at the farm, or the finest chocolates and cheese that visitors from overseas leave behind when they come to visit. ‘My love of food was sparked by my Ouma Anna. We used to stay on a farm situated between Piketberg and Elands Bay which my family moved to from Stellenbosch in 1682 and which one of my nephews still runs. ‘There she would cook for everybody on the farm, family and farmworkers alike.
Add the red wine and tomato paste and reduce to almost nothing. Add the Guinness and reduce by two-thirds. Return the meat to the saucepan and simmer, covered, on a low heat until the meat is tender (about 1 hour). Add the potatoes and remove from the heat. ‘Serve in a bowl or dish with a puff pastry lid. To make this, place the bowl on top of the rolled-out pastry and cut out a lid using a sharp knife. Place the pastry on a baking tray lined with baking paper and bake at 200 °C for 10–15 minutes.