Chine pie & yellow rice

By admin
06 July 2012

Renata Coetzee is the only person who’s written about nearly all South Africa’s food cultures. She was awarded the chancellor’s medal by Pretoria University in 2002 and an honorary doctorate by North-West University in 2007 for her work.

Chine pie

In the early days of the Cape poor people ate their food off wooden dishes while the upper classes ate from pewter.

Serves 4-6

Preparation time: 10 min

Cooking time: 1½ hours

2 kg mutton chine, sawn into pieces but with ribs still attached (2 pieces with 6 or 7 bones each)

2 onions, chopped

a little butter or oil

250 ml (1 c) dry white wine

250 ml (1 c) grape vinegar

5 ml (1 t) dried basil

2 ml (½ t) ground cloves

salt to taste

500 ml (2 c) meat stock

1 roll (200 g) puff pastry, thawed and rolled out slightly thinner

egg yolk and milk wash for brushing on top

Preheat the oven to 200 °C.

In a flat-bottomed saucepan lightly brown the meat and onions in butter or oil. Add the remaining ingredients, except the puff pastry and egg yolk and milk wash, and simmer until the meat falls from the bones.

The mixture must be moist but not watery.

Spoon the mixture into a pie dish and leave to cool.

Arrange the chine bones on top.

Make a long incision in the pastry and cover the pie with the pastry so the bones protrude through the incision.

Cut long strips from the leftover pastry and use to decorate the pie.

Brush with the egg yolk wash and bake for about 20 minutes or until the pastry is golden and done.

Serve with green beans and yellow rice with raisins.

Yellow rice with raisins

Pour 750 ml (3 c) water into a saucepan and add 250 ml (1 c) rice, 1 stick cinnamon, 2 ml (½ t) turmeric, 5 ml (1 t) salt, 60 ml (¼ c) yellow sugar and 15 ml (1 T) butter.

Cook slowly until the rice is nearly done. Stir in 125 ml (½ c) seedless raisins and steam over low heat until the rice is done.

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