Springbok Kitchen: Celebrating the Love of Food, Family and Rugby
Format: PDF / Kindle (mobi) / ePub
Springbok Kitchen is a visual celebration of South Africans' love of food and all things rugby, presented here in the favourite recipes of 40 past and present Springbok rugby legends. Swapping their jerseys for aprons, some of the most famous men to have worn the green and gold – including John Smit, Kobus Wiese, Victor Matfield, Wynand Claassen, Fourie du Preez, Jan 'Boland' Coetzee, Bryan Habana, Chester Williams, Morné du Plessis and Bakkies Botha – lift the lid on their love of food.Away from the field, and the glare of the television cameras, Springbok Kitchen takes you into the players' homes and hearts, to paint an intimate portrait of the role that food plays in their private lives.But Springbok Kitchen isn't only about the recipes of our rugby heroes – it's a uniquely South African story of how food brings old rugby friends and complete strangers together around braais, skottels and kitchen tables all across this beautiful land.
sugar 2 T (30 ml) full-cream milk 4 t (20 ml) ghee 1 t (5 ml) vanilla essence 2 t (10 ml) baking powder FILLING: 1 C (250 ml) fresh cream, whipped 50 g dark or milk chocolate, grated 50 g slivered almonds, toasted (optional) RICKY’S METHOD: ‘Place the flour into a bowl, make a hollow in the centre and add the rest of the pancake ingredients, except for the baking powder. Beat well and set aside, covered, for a few hours. Add the baking powder just before cooking, and beat in well. Heat
Springbok centre 2001–2010, and member of the team that won the series against the 2009 British & Irish Lions CASSIEM JABAAR’S Butter Biscuits 500 g butter, softened 2 C (500 ml) castor sugar 1 t (5 ml) vanilla essence ¾ C (180 ml) canola oil 2 extra-large eggs 8 C (8 x 250 ml) cake flour 1 t (5 ml) baking powder pinch salt CASSIEM’S METHOD: ‘Preheat the oven to 180 °C. Line 2 baking trays with baking paper. Cream the butter and sugar together and add the vanilla. Slowly add
Crisp over the top. Leave in the fridge for 2 hours before serving.’ SERVES 6–8 OS DU RANDT: Springbok prop 1994–2007, capped 80 times, Os is the only South African to have won the Rugby World Cup twice, in 1995 and 2007 WYNAND CLAASSEN’S Condensed Milk Tart BASE: ¾ pkt (150 g) crushed Tennis® biscuits ¼ C (60 ml) melted butter FILLING: 1½ cans (385 g each) condensed milk ½ C (125 ml) lemon juice pinch salt grated rind of 1 lemon 2 extra-large eggs, separated pinch cream of
from the pan and leave to stand for 5 minutes. Slice the chicken breasts on the diagonal into strips. Pour the reserved pasta water into the pan to deglaze it. Add the tomato and basil pasta sauce and cream. Return the sliced chicken to the sauce and cook gently for 5 minutes. Toss the chicken and sauce with the cooked pasta. Add half of the grated cheese and stir through. Sprinkle the rest of the cheese and chopped fresh herbs over the top when serving. Serve with a green salad.’ SERVES 4
to a serving platter and keep covered. Pour the remaining liquid into a saucepan (you should have about 200 ml). Add the evaporated milk, milk, cornflour and mustard. Stir well, bring to the boil, cook until thickened and pour over the chops. Dust with paprika and serve with mashed potatoes and vegetables.’ SERVES 4–6 MORNÉ STEYN: Springbok flyhalf 2009–2011, and kicker of the penalty that won the series against the 2009 British & Irish Lions TENDAI ‘BEAST’ MTAWARIRA’S Moroccan Beef Stew