Thanks Paul Byrom and Friend's for a totally "lets drink and party all weekend, weekend".
As I mentioned in a previous post it is the beginning of the World Cup Rugby and we were invited to Paul's place on Friday night. what seemed to be heading towards a rather normal night changed after France's shock defeat to the Argentinians.
It was shooter or should I say "Jagermeister after Nordic Ice etc." Davida and I eventually returned home at about 1am, Paul's neighbours on the other side of the wall were also having a party so Gayle and Paul jumped over and joined them not realizing that they forgot their house key. So eventually when the party was over at 3.30am, Gayle had to jump the wall again.
The usual Saturday morning after the night before so us all having huge, greasy breakfasts to try and soak up all the alcohol. I personally took Rhys to Devaan's birthday party at around 11am, Davida joined us around 12.30 because from there I proceeded to the Farmers' Hall to help the Round Tablers set up the bar for the launch of the new C-class Merc.
After a little afternoon nap with Rhys it I was off to the function. There were about 900 hundred people who attended and the food was great, supplied by the Canon restaurant, Well Done Jenny, Deon and crew. It is amazing how much people drink when one does not have to pay for one's drinks. I left the function, totally knackered and around 1.30am and heard on Sunday at another party at Morne's house during the rugby that Paul and Eric only got home at around 4.30am.
Sunday was a good cool down after the weekend parties, Thanks Morne, South Africa won the rugby against Samoa.
This morning I get a skype from Davida saying that a mate, Devon McAlpine, who is at present living with Kelly and the kids in New Zealand is looking for a BILTONG recipe because he is missing home to much. Hi Devon, have a good recipe I got a while back from my Brother-in-law, Willem so will post it today and get back to the food recipes during the week. Devon, my Boet, Aaron is leaving in Hasting, Hawkes Bay, so send me your e-mail and I will forward his details to you, Aaron is also a pretty good cook.
- Cut the meat into strips +/- 1cm thick
- Layer in a bowl, pour over vinegar mixture and leave for 30 minutes. Keep mixture
- Mix all dry spices together
- Roll meat in the mixed dry spices in a CLEAN bowl
- Allow meat to draw in its own brine for 3 hours. Place thicker pieces of meat at the bottom
- Remove meat and put back into vinegar mixture for 10 to 15 minutes
- Remove again and wipe meat with same vinegar to make sure NO SALT sticks to the meat
- Squeeze meat with your hands to get rid of as much meat as possible
- Hang until ready.
- Try and keep flies away, a fan can be used but do not blow directly onto meat rather slightly above to circulate air
Variations
Before soaking the meat use half dry red wine and half vinegar. You can also add the juices of three lemons to the liquid mixture.
For those who like it hot, before hanging sprinkle some Peri-Peri of your choice over the meat.
To make the perfect roasted ground coriander, place whole seeds in a hot DRY pan, singe slightly shaking the pan. Crack seeds with a fork and enjoy the aroma.
ENJOY DEVON and regards to the Family.
HAVE A GOOD ONE.
No comments:
Post a Comment