Oxford Freshmarket Recipes

Peppermint Crisp Tart

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120

Desserts

Proudly South African

2 packets of tennis biscuits (or any coconut-based biscuits)

500ml whipping cream

1 can (385g) sweetened condensed milk

250g cream cheese (softened)

1/2 cup fresh lemon juice (or lemon zest for extra zing)

2 Peppermint Crisp chocolate bars (crushed)

1/4 cup unsweetened cocoa powder (optional, for a chocolatey twist)

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Koeksisters

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Desserts

Proudly South African

2 cups sugar

1 cup water

1 stick cinnamon

2–3 whole cloves

1 tsp lemon juice

½ tsp ginger (optional)

2 cups cake flour

2 tsp baking powder

½ tsp salt

2 tbsp butter

½ cup milk

1 egg

Cape Malay Curry

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Mins

Main Course

800g to 1kg chicken pieces (bone-in thighs or drumsticks)

2 tablespoons oil

2 onions (finely chopped)

2 cloves garlic (minced)

1 thumb-sized piece fresh ginger (grated)

2 teaspoons garam masala

1 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon mild curry powder

1/2 teaspoon cinnamon

2 bay leaves

2 large potatoes (peeled and cubed)

1 can chopped tomatoes (or 3 fresh tomatoes, grated)

2 tablespoons apricot jam (or chutney)

Salt and pepper to taste

Fresh coriander (for garnish)

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Beef Potjie

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240

Mins

Main Course

Hearty Meals

Proudly South African

1.5 kg stewing beef (chuck or blade)

2 onions (sliced)

3 carrots (sliced)

3 potatoes (quartered)

2 cups green beans or baby marrows (optional)

1–2 cups beef stock

2 tbsp tomato paste

2 cloves garlic (chopped)

2 tbsp Worcestershire sauce

1 tbsp chutney (Mrs Ball’s works wonders)

2 tsp paprika

2 tsp dried herbs (thyme or mixed herbs)

Salt & pepper

Oil for browning

A splash of red wine (optional, but lekker)

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Vetkoek / Amagwinya

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Mins

Main Course

Side Dishes

Proudly South African

4 cups cake flour

10g instant yeast

1 tsp salt

2 tbsp sugar

2 cups warm water

Oil for deep frying

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Kota

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Mins

Main Course

Lunch

> 30 minutes

2 quarter loaves of bread, toasted on each side (Kota)
4 portions Sea Harvest Crisp & Chunky tempura batter hake
3 Tbsp spicy mayonnaise
4 Tbsp mild atchar
4 lettuce leaves
300 g potato chips
2 slices cheddar cheese
2 large eggs
Salt and pepper, to taste

Bunny Chow (Chicken or Mutton)

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Mins

Main Course

Proudly South African

500g chicken or mutton (cubed)

1 onion

2 cloves garlic

1 tbsp curry powder

1 tsp garam masala

1 can chopped tomatoes

Salt, pepper

Fresh coriander

1 loaf white bread (cut into quarters)

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Shisanyama / Braai Meat

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Main Course

Proudly South African

Meat

500g boerewors (traditional South African sausage)

8-10 lamb chops

4-6 beef steaks (such as sirloin or rump)

8-12 chicken drumsticks

4 tbsp olive oil

3 tbsp Worcestershire sauce

1 tbsp soy sauce

2 cloves garlic (minced)

1 tbsp fresh ginger (grated)

1 tsp ground coriander

1 tsp paprika

1 tsp dried oregano

Salt and pepper to taste

Juice of 1 lemon

1 tbsp brown sugar (optional, for caramelization)

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Bobotie

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Mins

Main Course

Proudly South African

500g minced beef

1 onion (chopped)

2 slices white bread (soaked in milk)

2 eggs

2 tsp curry powder

1 tsp turmeric

1 tbsp chutney (like Mrs Ball’s)

1 tbsp vinegar

Salt & pepper

Bay leaves

1/2 cup milk

Creamy Garlic Prawn Pasta

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Italian Meals

Main Course

300–400g prawns (cleaned, deveined, tails optional)

250–300g pasta (linguine, spaghetti, or penne)

2 tablespoons olive oil

3–4 cloves garlic (minced)

1 small onion (finely chopped)

1/2 teaspoon chili flakes (optional for a little heat)

1/2 cup cream

1/4 cup grated Parmesan (plus extra for serving)

1 tablespoon lemon juice

Salt and pepper to taste

Fresh parsley (chopped, for garnish)

1/2 cup pasta water (reserved before draining)

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Christmas Mince Pies

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Desserts

250g all-purpose flour

125g cold butter (cubed)

50g icing sugar

1 egg yolk

2 tbsp cold water (if needed)

1 jar (about 400g) mincemeat (traditional or vegetarian variety)

1 tbsp brandy or orange juice (optional, for extra flavor)

Zest of 1 orange

1/2 tsp ground cinnamon (optional, for extra spice)

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Grilled Tomahawk Steak with Chimichurri Butter

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Main Course

Meat

Oxford Favourites

2 tomahawk steaks (about 800g–1kg each)

Olive oil (for brushing)

Salt and freshly ground black pepper

1 tsp garlic powder

1 tsp smoked paprika (optional, for extra flavor)

1/2 cup unsalted butter (softened)

1/4 cup fresh parsley (finely chopped)

2 tbsp fresh cilantro (finely chopped)

2 cloves garlic (minced)

1 tbsp red wine vinegar

1 tbsp lemon juice

1 tsp dried oregano

1/2 tsp red pepper flakes (adjust for spice level)

Salt and pepper to taste

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Recipes

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Category

Ingredients

Peppermint Crisp Tart

Koeksisters

Cape Malay Curry

Beef Potjie

Vetkoek / Amagwinya

Kota

Bunny Chow (Chicken or Mutton)

Shisanyama / Braai Meat

Bobotie

Creamy Garlic Prawn Pasta

Christmas Mince Pies

Grilled Tomahawk Steak with Chimichurri Butter