Before I start, let me get the Opening Address off my back:
HERE STARTS THE OPENING ADDRESS:
“Honourable Speaker of the National Assembly,
Chairperson of the National Council of Provinces;
Deputy Speaker of the National Assembly and Deputy Chairperson of the NCOP;
Deputy President of the Republic, Honourable Kgalema Motlanthe;
Former Deputy President Baleka Mbethe,
Honourable Chief Justice of the Republic, and all esteemed members of the Judiciary;
Honourable Ministers and Deputy Ministers,
Distinguished Premiers and Speakers of our Provinces;
Chairperson of SALGA, and all local government leadership;
Chairperson of the National House of Traditional Leaders;
Heads of Chapter 9 Institutions;
The Governor of the Reserve Bank,
Leaders from business, sports, traditional, religious and all sectors,
Members of the diplomatic corps, Special and distinguished guests,
Fellow South Africans,
And my dear friend, Sakkie.
Compatriots, I congratulate all of you on your behaviour during the elections – maybe there is still hope for this godforsaken country, after all.
Nkosi Sukkel met di Afrika. Bless You, and Gesundheit!
I thank you.”
HERE ENDS THE OPENING ADDRESS
Now that corrupt ANC is firmly back in the seat of power, and it is once again clear that the mindless masses (MMS’s) enjoy living on hope, promises, free T-shirts and KFC, we can all get back the daily grind.
For most people, the “daily grind” refers to the boring parts of everyday life. Doing a monotonous job or daily task; catching the bus, taxi, or train, to go to work and back; being caught in slow traffic. Coming home to the same old dreary house, your disrespectful children, and ugly wife…
Living a never-ending Groundhog Day.
But for rich white folks like me – who earn more than six times what the average black person does – the “daily grind” means something completely different!
At most, I grind my teeth (what’s left of them, anyway) when some taxi driver jumps a red light, or when I hit an unsuspecting pothole, or when there is a blackout, or a dry out (when there is no water supply).
Nowadays, fortunately, I do most of my grinding using a peppercorn grinder. (Yes, Sakkie, I’m referring to those wooden, bottle-shaped things, which people have been stealing from restaurant, since the dawning of our new “Democracy.)
This brings me to the reason for writing this story: How to manufacture a *Pepper Cheese Steak for One, in One Easy Lesson, using a Peppercorn Grinder. Here goes:
300g A-grade, centre cut, grain-fed,
free-ranging, beef fillet
100g crushed black peppercorns (using a grinder which you have bought and paid for)
50ml red wine
100g salted butter
150ml fresh cream
150g grated cheddar cheese
Using a mallet, gently hammer the steak to a thickness of
exactly about 4cm. With a sharp knife, make an incision in the side of the fillet to create a pocket. Pressing firmly, stuff the cheddar into the pocket. Now roll the steak gently in the crushed peppercorns until the entire steak is coated with pepper.
Heat the butter on a high setting, add the steak, and seal the meat by frying for two minutes on each side.
Reduce the heat and allow the steak to simmer for three or four minutes on each side. (Allow a further two to three minutes for medium, and a little longer for well done.)
Add red wine, simmer for 30 seconds, then slowly add the cream and allow to reduce until sauce thickens. Serve immediately with your choice of starch and salad or green vegetable. For the adventurous, a little garlic with the cheese can be tried.
woman wine compliments this dish very well.
*Pepper Cheese steak recipe – Chef Joop Mol, of Joop’s Place, Morningside, Debbin. Tel: (031) 312 9135