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Petro Edgcumbe has been
a world-class African chef for many years. Petro created her own
exceptional African chilli condiment range and provided exclusive
cuisine consultation to a number of corporations.
She is now writing her own unique African recipe book.
We will feature some of her culinary
creations in future issues.
 CAMEMBERT OR BRIE CHEESE WEDGES
2 Camembert 3 eggs
lightly beaten
60 ml cake flour, seasoned with a
little salt
160 ml cornflake crumbs
Oil for deep frying
200 ml cranberry sauce or jelly
and fresh fruit for decoration
Cut the Camembert into wedges and dip each
wedge into beaten egg then into the seasoned flour.
Dip once again in the beaten egg, and then
finely coat with sesame seeds. Refrigerate the wedges for about 40
minutes. Use a large saucepan to heat the oil. When oil is hot,
fry the Camembert wedges until golden in colour. Remove and leave
on absorbent paper and serve immediately with cranberry sauce and
fresh fruits.
 Venison
in beer
Ingredients:
1 kg Gemsbuck
2 onions chopped,
250g rindless bacon cut into
pieces
2 apples peeled, cored and chopped
1 beef stock cube dissolved in 1
cup of hot water
3 tablespoons redcurrant jelly or
cranberry jelly
340 ml beer
 Salt and black pepper
2 tablespoons chopped parsley
2 cloves garlic crushed
Fry onion till translucent, add the bacon
and garlic fry until golden. Remove from stove. Fry the meat in a
little oil until the juices are sealed and slightly brown. Place
the meat, onion, bacon and garlic in an oven proof dish with a lid.
Mix the beer, redcurrant jelly, beef stock, salt, pepper, parsley
and apples together. Pour this over the meat and over. Bake in the
oven 150 C for about 1 and ½ to 2 hours until tender. Thicken sauce
with soup powder or corn flour. Serve with creamy mashed potatoes
and a salad.
 Delicious
Sago Pudding
4 cups milk
1 cup sago
¾ cup sugar
2 tablespoons butter
¼ cup sultanas
¼ cup seedless raisins
¼ cup pitted copped dates
4 eggs separated
2 teaspoons vanilla essence
5 tablespoons smooth apricot jam
1 ml salt
Boil the milk and butter on gentle heat.
Add the sago, sugar and dried fruit.
Boil until sago is transparent. Stir
regularly. Remove from the stove. Separate the eggs and beat the
yolk with vanilla and salt. Mix with the cooled sago mixture. Pour
into an oven proof dish. Beat the egg whites with 4 tablespoons
sugar till stiff peak. Spread the apricot jam over the sago
mixture. Place the beaten egg whites on top and bake in oven of 180
C for 30 minutes until light brown in colour.
Serve with vanilla ice cream and custard
and decorate with shepherd’s bush or lavender leaves.
Stand back to avoid being trampled
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