Traditional Eastern Cape Farmers Recipes - The Grahamstown Project
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Traditional Eastern Cape Farmers Recipes
---------- 5th Edition ----------
Sunday 16 August 2020
Lockdown Day 142
Grahamstown
This fifth edition of our recipes is dedicated to my former colleagues at Nedbank and specifically my
boss for eleven years, Sydney Gericke. As a team and with Sydney as our leader we faced down many
crises. Rebuilding the bank and the “Card Division” post Nedbank’s near collapse in the mid 2000’s, the
financial crisis of 2008, and the craziness of the Zuma/Gupta years spring to mind. Sydney had a
profound impact on my life and this has played a pivotal role in the way The Grahamstown Project
team has squared up to the ultimate of all challenges, Covid-19.
The casual observer would be excused for thinking of Sydney as an auditor or an undertaker. His
appearance permeates austerity and many a straying soul was surveyed by Sydney with a jaundiced,
predatory eye. However, keen observers – and long-time colleagues – got to know a man who cares,
thinks deeply, works hard, demands the best of those around him, and then celebrates what is good in
life. On a daily basis.
A special memory of Sydney is a weekend spent at his weekend getaway home on a game farm with a
small group including Dayalan Govender (now in Sydney’s old role) and our international American
Express business partners, Andrew Stewart and David Gourlay. Sydney loves good food (and wine) and
is a dab hand in the kitchen and around the braai fire. He clearly studies his library of recipe books (as
intently as he studied my management reports) and spent considerable time with his wife, Louisa,
engrossed in the cooking channel but, when it came down to it, he prepared food like an artist
combining ingredients and flavours seemingly at will.
We feasted like kings but the emphasis was enjoying the preparation, company of friends, and giving
thanks for the food. Sydney’s solemn grace in Afrikaans was lost on most but his deep gratitude for
life and friendships shone through. His sense of fun burst forth shortly after grace as he launched into
his repertoire of the most raucous, on the edge, stories and jokes.
We’ve added a few recipes to our collection but our message this month, inspired by Sydney, is to
delight in the preparation of the delicious meat supplied by the Morgan family of The Farm Butchery
in Adelaide and Bedford, Eastern Cape. While most of my mates are readily able to flop a chop and do
justice to a leg of lamb, some quiver when faced with the prospect of serving up venison. Tales abound
of marinating venison in secret sauces for days on end to render it more tender and less “gamey”.
While this may hold true in isolated instances, we’ve found that most of the quality products supplied
by The Farm Butchery can be scrumptiously enjoyed with conventional cooking methods and creative
use of varied sweet and salty flavours. If in doubt (and hungry) a kudu fillet sliced into medallions,
rubbed with salt and pepper and then seared on a hot skillet provides a healthy, delicious meal.
1
Vanessa has included some of Julie Pringle’s delicious salad recipes and a chocolate velvet cheesecake
that is the perfect dessert to finish off a meal.
Today is Lockdown Day 142. Lockdown Level 2 now in our sights. Our world has been turned upside
down yet opportunities abound for us to individually and collectively craft a better “new normal”. The
Grahamstown Project is committed to our vision of a high-functioning small city where all members of
the community prosper. The mission is to draw money to the city and create work opportunities for
people in an environment where unemployment is rife. Our Zoom session yesterday, with special guest
Advocate Izak Smuts, was well attended and Izak provided a fascinating insight into the changes he
has experienced of life in Grahamstown and the enormous challenges facing our little city in a Covid
world.
Buck-in-a-Box is part of our mission, as too is our trade skills training in partnership with the English
charity, Khanya, whose motto is “Building skills for life. Our woodworking / carpentry skills training
pilot continues and hot on its heels is TGP’s Sewing Skills Studio led by the hugely talented Akhona
Mgcuwe. A team of practicing seamstresses / tailors and trainees is growing around Akhona who is
the product of Nombulelo High School and Dakawa Arts & Crafts Centre. He is an outstanding example
of the talent and potential that exists in Grahamstown. The beautiful products from the Sewing Skills
Studio will soon be available in our Online Shop. Scroll down to view photographs and please let us
know what you think.
Orders close later this evening for Buck-in-a-Box delivery into The Parks / Sandton / Bryanston /
Kyalami areas for delivery on 24th August 2020. We’ve added four lamb chop options including Loin,
Shoulder, Lamb Steak and “Blue Bull” chops. The latter for Sydney, a Blue Bulls supporter!
Thank you for your support. It is greatly appreciated.
Best wishes from Grahamstown!
Graeme
Sydney Gericke
2
Advocate Izak Smuts showing off his Rotary Day 1 in the Sewing Skills Studio. Sewing
Shweshwe shirt tailor-made for him by Akhona. machines donated by Fiona Holmes and Vanessa
Holmes.
Market research at Noom in Grahamstown. Clive Jackson-Moss (owner) and Akhona at the
Akhona Mcguwe, Andiswa Stofu and Mbulelo International School of Tanning in
Lukwe. Grahamstown.
3
Akhona and Mbulelo selecting material at Work in Progress and finishe product. Bags and
Jackson’s on High Street. table runners for starters.
Buck-in-a-Box products received last week. Buck-in-a-Box meat and tabble runners / place-
Partly a gift for our neighbours Fred & Monica. mats from the Sewing Skills Studio.
A remarkable man. Given Faxi works at BP, Early days of product research & development.
looks after Oatlands Park for TGP and Makana Akhona and team can make just about
Revive, and – with his wife Asakhe – runs a anything, including the “reversable jacket”
Soup Kitchen in Joza Ext 9. Box of Warthog Akhona is wearing.
donated by The Farm Butchery.
4
THE FULL SPREAD
BUCK-IN-A-BOX PRODUCT RANGE
CONTENTS OF THE BUCK-IN-A-BOX COLLECTION
A NOTE ABOUT THE RECIPES
SLOW COOKER VENISON ROAST
GRILLED VENSION LOIN STEAKS WITH A COFFEE RUB
VENISON STIRFRY WITH RED PEPPER SAUCE
VANESSA’S VENISON LASAGNE
VENISON MEATBALLS
VENISON BOBOTIE
SPRINGBOK GOULASH
SPRINGBOK CURRY
KALAHARI SPRINGBOK POTJIE
SPRINKBOK FILLET KEBAB WITH BASIL PESTO BRAAI BREAD
SPRINGBOK FILLET AND BABY ONION KEBABS
SPRINGBOK LASAGNE WITH PARMA HAM
LEG OF WILD PIG OR VENISON
JUGGED VENISON
VENISON NAN HYSLOP STYLE
VENISON STEAKS
KALAHARI SALTED KUDU
KAROO FYNVLEIS
WHOLE LEG OF LAMB ON THE BRAAI / BBQ
PORK BELLY – JEREMY AND JACQUI MANSFIELD
PINEAPPLE PORK
PINEAPPLE BEER
JULIE PRINGLE’S CABBAGE SALAD and BULGUR WHEAT SALAD
CHOCOLATE VELVET CREAM CHEESECAKE
A FEW SNIPPETS OF CLIENT FEEDBACK
PICS FROM THE BUCK-IN-A-BOX JOURNEY AND THE LOCKDOWN ROAD
INTRODUCTIONS TO PREVIOUS EDITIONS
5
-
BUCK-IN-A-BOX PRODUCT RANGE - AUGUST 2020
Online Shop www.TheGrahamstownProject.com
Category Product Name Kg's Price
Buck in a Box Buck in a Box - Springbuck # 18 R1 500.00
Buck in a Box Buck in a Box - Impala # 18 R1 800.00
Lamb in a Box Lamb in a Box # 18 R2 700.00
Lamb in a Box Half Box Lamb # 9 R1 390.00
Buck in a Box Combo Combo (9kg Lamb / 9kg Impala) 18 R2 200.00
Buck in a Box Combo Combo (9kg Lamb / 9kg Springbuck) 18 R2 100.00
Half Buck in a Box Half Box - Springbuck # 9 R850.00
Half Buck in a Box Half Box - Impala # 9 R925.00
Biltong Biltong - Game Sliced 1 R295.00
Biltong Biltong - Beef Sliced 1 R295.00
Biltong Biltong - Game Sticks 1 R295.00
Biltong Biltong - Beef Sticks 1 R295.00
Droewors Droewors - Game 1 R265.00
Droewors Droewors - Beef 1 R265.00
Shanks Lamb Shanks 1 R170.00
Shanks Venison Shanks 1 R110.00
Venison Loins Springbok Loins 1 R150.00
Venison Loins Impala Loins 1 R150.00
Kudu Kudu Fillet 1 R170.00
Kudu Kudu Loins 1 R140.00
Sausage / wors Springbuck Wors 1 R110.00
Sausage / wors German Sausage 1 R120.00
Sausage / wors Italian Sausage 1 R120.00
Sausage / wors Farm Boerewors 1 R110.00
Lamb Kidneys Lamb Kidneys 1 R125.00
Mince Venison Mince 1 R105.00
Mince Beef mince 1 R115.00
Mince Lamb mince 1 R130.00
Mince Pork mince 1 R105.00
Pork Pork Belly 1 R110.00
Pork Pork Chops 1 R110.00
Pork Pork Rashers 1 R110.00
Beef fillet Beef fillet 1 R245.00
Lamb Chops Shoulder Lamb Chops 1 R175.00
Lamb Chops Loin Lamb Chops 1 R175.00
Lamb Chops Lamb Steak # 1 R175.00
Lamb Chops "Blue Bull" Lamb Chops # 1 R175.00
# - Refer contents of the Buck-in-a-Box collection below for more details.
6
CONTENTS OF THE BUCK-IN-A-BOX COLLECTION
BY Kieren Morgan, The Farm Butchery
Buck-in-a-Box – Springbuck
Contents:
- 4 x Springbuck Shanks
- 2 x springbuck leg roasts
o I would avoid offering the same option as with the lamb here as the springbuck legs can be very
small. If someone was to ask to have the legs cut in half, they might be unhappy with the 2 small
roasts they receive that come out of cutting a leg in half.
- 2 x Springbuck loins – Whole
- 2 x Springbuck Shoulder roasts.
- 1 x Springbuck neck cut up for stew
- Springbuck braai sausage
- Springbuck Mince
- Springbuck patties
- Springbuck Goulash
It is difficult to give quantities with the last 4 items as each buck is physically different. Therefore, depending on the size
of the springbuck, the quantities of the sausage, mince, patties, goulash etc will vary until we get to the full 18kgs the
client is paying for.
Buck-in-a-Box - Impala
Contents:
- 4 x Impala Shanks
- 2 x Impala leg roasts
- 2 x Impala loins – Whole
- 2 x Impala Shoulder roasts.
- 1 x Impala neck cut up for stew
- Impala braai sausage
- Impala Mince
- Impala patties
- Impala Goulash
It is difficult to give quantities with the last 4 items as each buck is physically different. Therefore, depending on the size
of the Impala, the quantities of the sausage, mince, patties, goulash etc will vary until we get to the full 18kgs the client
is paying for.
Lamb-in-a-Box
Contents:
- 4 x Lamb Shanks
- 2 x Leg of Lamb
o We can cut each leg into 2 roasts, hereby the customer will receive 4 smaller roasts as opposed to 2
big ones.
o Secondly, we can offer an option to debone the legs and put them into a netting, this makes carving
much easier as the leg of lamb is now a round ball of meat in the netting, however it decreases the
taste factor as the leg is cooked without any bone
- +- 24 x Loin Chops
o Depending on thickness, the amount of chops will vary however, normally one gets 24 chops out of a
lamb if cut normally
- 1 x Whole lamb rib
- 1 x lamb rib cut for stew
7
- 2 x shoulder roasts
o Alternatively, we can offer an option to cut the shoulders into shoulder chops. They braai very nicely
as there is more meat on the shoulder chop as compared to a loin chop.
- 1 x neck cut up for stew.
Half Box Lamb
Contents:
- 2 x Lamb Shanks
- 1 x Leg of Lamb
o We can cut the leg into 2 roasts, hereby the customer will receive 2 smaller roasts as opposed to 1
big ones.
o Secondly, we can offer an option to debone the leg and put it into a netting, this makes carving much
easier as the leg of lamb is now a round ball of meat in the netting, however it decreases the taste
factor as the leg is cooked without any bone
- +- 12 x Loin Chops
o Depending on thickness, the amount of chops will vary however, normally one gets 12 chops out of a
lamb loin if cut normally
- 1 x Whole lamb rib or lamb rib stew.
- 1 x shoulder roast
o Alternatively, we can offer an option to cut the shoulder into shoulder chops. They braai very nicely
as there is more meat on the shoulder chop as compared to a loin chop.
- 1 x neck cut up for stew
Half Box - Springbuck
Contents:
- 2 x Springbuck Shanks
- 1 x Springbuck leg roast
- 1 x Springbuck Loin
o Sometimes the loin might be too light, in this case we put in an extra loin for the client.
- 1 x Springbuck shoulder roast
- ½ x Springbuck neck cut up for stew
- Springbuck braai sausage
- Springbuck Mince
- Springbuck patties
- Springbuck Goulash
It is difficult to give quantities with the last 4 items as each buck is physically different. Therefore, depending on the size
of the springbuck, the quantities of the sausage, mince, patties, goulash etc will vary until we get to the full 9kgs the
client is paying for.
Half Box - Impala
Contents:
- 2 x Impala Shanks
- 1 x Impala leg roast
- 1 x Impala Loin
- 1 x Impala shoulder roast
- ½ x Impala neck cut up for stew
- Impala braai sausage
- Impala Mince
- Impala patties
- Impala Goulash
8
It is difficult to give quantities with the last 4 items as each buck is physically different. Therefore, depending on the size
of the Impala, the quantities of the sausage, mince, patties, goulash etc will vary until we get to the full 9kgs the client is
paying for.
Blue Bull chop
A "blue bull" or "saddle” chop is a great braai chop option for the big eaters! Offering more meat
than a normal loin chop, coupled with the juiciness and tenderness of the loin, the blue bull chop
won't disappoint!
Lamb steak
A lamb steak is a great evening pan-fry or braai option. Spiced and seasoned to your liking, a few
minutes in the pan or on the braai and the fuss free, boneless lamb rump steaks will tantalize your
taste buds. Served with mash, gravy and steamed veg.
9
A NOTE ABOUT THE RECIPES
This collection of Traditional Eastern Cape Recipes has been sourced from:
- Karen Morgan, Adelaide, Eastern Cape. Karen, as a hobby and then out of professional
interest, has been collecting traditional Eastern Cape recipes for most of her life.
- “The Guild Collection” Recipe book, The DSG Guild, early 90’s. The Guild Collection was
compiled by Colleen Rippon and Sylvia Birrell with illustrations by Mary Lelean. The “type-
setting” was done by Bryony Duncan.
- ”A volume of Family and Friends Recipe’s” Compiled by Anamarie and Denzil Pringle,
Vanessa’s parents.
- Interesting other.
Some of these recipes may test the limits of “traditional Eastern Cape” and we concede poetic licence
has been used in the title to this collection. Many have been borrowed and we have done our best to
acknowledge the original authors.
Please feel free to share this collection with your friends, and if you have recipe’s you’d like to share
with us we’d be most grateful to receive them and include them in this collection.
The majority of the recipes are venison. We love game meat but there’s also lamb and pork to reflect
our varied product range of high-quality Eastern Cape meat.
Venison is a high quality and complete source of protein, lower in saturated fats than other red meats,
and high in haem iron and zinc. Our animals are largely free to roam the grasslands and bush of the
Eastern Cape and this reflects on the palate and in the delicious array of recipes.
Left: One of our very first Buck-in-a-Box deliveries to my old mate Andrew Morris and his family. Andrew and I were at College and in Graham
House together. Andrew arrived as a New Boy in 1984 and wasted no time writing to his dear mother Pam about how terrible Dave Parsons
and I were to him. We were in our second year. Andrew is Godfather to my son Cameron who is in Grade 11 in Graham House together with
Richard Morris in Grade 12. Richard and sister Natalie (Grade 10 DSG) are pictured with Andrew.
Centre: Delivering Buck-in-a-Box to Sisa Ntshona my “Fag” (in today’s parlance “mentee”) at College. Thank you Sisa for your friendship and
support of Buck-in-a-Box!
Right: Vanessa sharing a joke with the Joker-in-Chief, Rob Rogan. Rob and twin brother Don were also in our 1987 class at College. The
support Buck-in-a-Box has received from our friends is deeply appreciated.
Photograph courtesy of Andrew. The contents of a Springbuck Buck-in-a-Box.
10SLOW COOKER VENISON ROAST
(nice and easy!!)
8 Medium Potatoes cut in quarters
2 Medium Carrots cut into large chunks
1 Celery Stalk cut into large chunks
1 Medium Onion peeled and diced
2 Cloves garlic crushed
2 Sprigs fresh Thyme
+/- 1.5kg Venison Roast
1 Packet Brown Onion soup
1Cup Water
Instructions
1. Place potatoes, carrots, celery, onion, garlic and 1 sprig of thyme in the bottom of a large
slow cooker.
2. Place the venison roast on top of the vegetables.
3. Sprinkle onion soup mixture all over the meat then pour 1 cup of water over everything
4. Cover and cook on LOW for 6 to 8 hours or 3 to 4 hours on HIGH or until the roast is
easily chunked apart into serving pieces with a fork.
5. To serve, carefully remove roast from slow cooker and place on a serving platter, using a
slotted spoon arrange the cooked vegetables from the slow cooker around the meat.
Garnish with additional sprig of fresh thyme if you like.
GRILLED VENSION LOIN STEAKS WITH A COFFEE RUB
SPICE RUB
1T SALT
2T CHILE POWDER
2T FINELY GROUND COFFEE2T DARK BROWN SUGAR
1T PAPRIKA
1 ½ t OREGANO
1 ½ t FRESHLY GROUND PEPPER
1 ½ t GROUND CORIANDER
1 ½ t MUSTARD POWDER
Mix all these ingredients in a bowl.
Coat liberally on both sides and rubbing the spice in to the steak.
Grill the steaks until done to your liking. (for med rare about 3 minutes on each side)
Transfer steaks to a cutting board and let rest about 10 min.
Slice and serve
11VENISON STIRFRY WITH RED PEPPER SAUCE
800g Venison Rump thinly sliced
1 T Butter
2 T Spring onions chopped
180 ml red wine (if it isn’t good enough to drink, it aint good enough to cook with!!)
1 T Maizena
1 C Cream
Salt and pepper to taste
Pinch of Cayenne
Vegetable oil for stir frying
Instructions:
Heat some vegetable oil on high heat.
Briefly stir fry venison strips on all sides until cooked to your liking, about 3 to 5 minutes,
add salt and pepper to taste, set aside.
Into a saucepan, heat 1 T vegetable oil and 1 T butter on medium/high heat.
Add the spring onion and fry for a few seconds.
Add the red wine and cook away until reduced to half.
Mix 3 T red wine with the 1 T Maizena and add to the red wine mixture.
Add the cream, allow to boil quickly then remove and add Salt and Pepper to taste, a pinch
of Cayenne pepper.
Pour this sauce over your venison strips and serve with your favourite side.
Garnish with some pink peppercorns and fresh coriander if you like.
Enjoy!
12VANESSA HOLMES’ VENISON LASAGNE
Ingredients:
2 kg venison mince
1 onion
3 cloves of fresh garlic
Salt and pepper
1 tsp masala
1 tsp oregano
2 tsp mixed herbs
1 tsp coriander
1 tsp turmeric
170g Delish Sundried tomato & feta with basil dip
1 tin of tomato paste
1 tin of tomato and onion mix
1 cup of water
4 to 6 sheets of lasagne
250ml cream
2 cups full cream milk
100g butter
4 tbls cake flour
A sprinkle of cinnamon
Method:
Saute chopped onion and garlic in olive oil. (Remove from stove)
Brown the venison in a tbls of olive oil, add the onion and garlic.
Season with herbs and spices
Add a cup of boiling water
Add 1 tin tomato paste
Add 1 tin tomato and onion mix
Bring to boil & simmer
White Sauce
Melt 100g butter
Add 4 tbls flour (one at a time)
Add 2 cups of milk (little by little to avoid lumps)
Add 1 cup of cream
A sprinkle of salt & cinnamon
Thicken by adding 1 tub of sundried tomato and feta with basil dip (Delish)
Par boil lasagne sheets
Layer casserole dish with white sauce, lasagne sheets and mince, repeat x 2
End off with white sauce and sprinkle grated white Tussers cheese.
Bake at 180 for an hour.
Voila!
13VENISON MEATBALLS
Ingredients
2 T olive oil
1 onion, finely diced
4 garlic cloves, minced
1 T red wine vinegar
1 T Italian seasoning
1 t salt
1/2 t pepper
450g venison mince
225g pork mince
1 egg
1/4 cup almond flour
Method
Preheat the oven to 375 F. (Ed. 190.556 degrees Celsius.)
Heat the olive oil in a skillet over medium-high heat and add the onion.
Sauté for about 4 minutes and add the garlic, red wine vinegar, Italian seasoning, salt, and
pepper.
Cook until lightly caramelized.
Add the onion and garlic mixture to a large bowl with the venison, pork, egg and almond
flour and mix well.
Scoop the meatball mixture out into even balls, 1 + 1/2 tablespoons in each ball.
Place in the oven for 20 – 25 minutes until the meatballs are golden brown and cooked
through.
Remove any fat that has rendered off the meatballs.
Add them to your favourite sauce, or freeze them in a container to use later.
14VENISON BOBOTIE – KAREN MORGAN
Ingredients :
40gr Salted Butter
40ml Sunflower Oil
2 Onions, chopped
15ml Durban Masala
5ml Turmeric Powder
1kg Springbok or venison Mince
30ml White Wine Vinegar
15ml White Sugar
1 Slice White Bread and 80ml Milk
75gr Raisins
45ml Fruit Chutney
1x Lemon, zest
1 Apple, grated (optional)
Salt and Pepper
240ml Plain Yoghurt
3x Eggs
8x Bay Leaves
Method :
1. Heat a pot, add the butter and oil. Add the onions, cooking them well.
2. Add the masala and turmeric, allow cooking.
3. Then add the mince, while this is cooking add the vinegar and sugar.
4. Squeeze the milk out of the bread, then add the bread to the mince mixture.
5. Lastly add the raisins, fruit chutney, lemon zest and apple.
6. Season well.
7. Place this mixture in a greased tin (19cm x 23cm x 4cm). Mix the yoghurt and eggs
together and place on top of the mince mixture. Garnish with bay leaves.
8. Place into pre-heated oven at 180ºC, for about 30 minutes or until cooked.
9. Serve with Apricot chutney and Yellow Rice.
15SPRINGBOK GOULASH – KAREN MORGAN Serves: 4
Ingredients
2 tbsp olive oil
700 g stewing meat
30 g plain flour
1 large onion, thinly sliced
2 clove garlic, finely chopped
1 green pepper, deseeded and thinly sliced
1 red pepper, deseeded and thinly sliced
2 tbsp tomato purée
2 tbsp paprika
2 large tomatoes, diced
75 ml dry white wine
300 ml beef stock, home-made or shop-bought
2 tbsp flat leaf parsley, chopped
black pepper
150 ml soured cream
Method
1. Preheat the oven to 170°C
2. Heat 1 tablespoon of olive oil in a casserole dish or heavy-based saucepan.
3. Sprinkle the steak with the flour and brown well, in batches, in the hot casserole dish. Set
the browned meat aside.
4. Add in the remaining olive oil. Add in the onion, garlic, green pepper and red pepper to
the casserole dish and fry until softened, around 5 minutes.
5. Return the beef to the pan with the tomato puree and paprika. Cook, stirring, for 2
minutes.
6. Add in the tomatoes, white wine and beef stock. Cover and bake in the oven for 1 hour 30
minutes. Alternatively, cover and cook it on the hob on a gentle heat for about an hour,
removing the lid after 45 minutes.
7. Sprinkle over the parsley and season well with salt and freshly ground pepper. Stir in the
soured cream and serve.
16SPRINGBOK CURRY – S L O W C O O K E D A N D M I L D L Y S P I C E D - K A R E N M O R G A N
Ingredients
900g springbok meat
125ml vegetable/olive oil
4 onions – finely chopped
1 small carrot – grated
2 green chilli peppers – finely chopped
3 tomatoes - finely chopped
1 tablespoon garlic
1 tablespoon ginger
1 heaping tablespoon garam masala
1 tablespoon cumin powder
1 teaspoon chili powder
Salt and pepper to taste
1 small bunch of chopped coriander
Method
1. Pour the oil into a large sauce pan and heat it over medium high heat.
2. Toss in the onions and fry them – stirring regularly for about 15 minutes.
3. When the onions are nice and soft, sprinkle in about a teaspoon of salt. This will help them
release more moisture into the pan.
4. Now add the chopped tomatoes and the carrot and stir to combine
5. Continue frying until the onion, carrot and tomatoes begin to break down and start looking like a
sauce.
6. Add the green chilies and the garlic and ginger. At this stage you will need to be stirring the
ingredients continuously so that they do not burn.
7. Sprinkle in the garam masala, cumin and the chili powder before adding in the cubed springbok.
8. Add just enough water to cover the meat and add the cracked pepper.
9. Bring to a boil and then cover and cook over a very low heat for about four to five hours when the
meat will be so tender!
10. TO SERVE
11. Check for seasoning and mix in the chopped coriander. Squirt in the lime juice and serve
immediately!
17KALAHARI SPRINGBOK POTJIE – Karen Morgan
Ingredients
2 large onions, sliced
60 ml butter
2 kg springbok meat with bones
Water to cover meat halfway
10 ml salt
60 ml Worcestershire sauce
10 black peppercorns
10 whole cloves
10 ml ground coriander
6 potatoes, peeled and cut into cubes
75 gr (125 ml) currants
75 gr (125 ml) sultanas
4 large carrots, sliced
250 ml chunky chutney
Method
Fry onions in butter until brown.
Add meat, brown and add water.
After water has almost evaporated, add salt, Worcestershire sauce,
Peppercorns, cloves and coriander.
After 1½ hours, add potatoes, currants and sultanas.
Simmer another 30 minutes.
Add carrots and chutney.
Simmer another 30 minutes.
18SPRINKBOK FILLET KEBAB WITH BASIL PESTO BRAAI BREAD – Karen Morgan
Kebabs – Ingredients
400g springbok fillet cut into 5cm blocks
120g bacon
60g mushrooms finely chopped
1 large green pepper
1 whole fresh pineapple
Coarse salt and pepper to taste
Braai marinade
Kebabs – Method
Prepare the fillet, marinate with the juice of 1 lemon, 80 ml olive oil and lots of coarse
black pepper.
Wrap fillet with the bacon strips and use kebab-stick to keep bacon in place. Repeat with
all the fillet wheels, place the pepper and pineapple in between the meat.
Grill over hot coals until medium or medium rare; let it rest for 4 to 6 minutes.
Braai bread – Ingredients
4 slices of white or brown bread
45ml basil pesto
30ml butter
80g mozzarella cheese
30g strong cheddar
1 tomato cut in slices
Braai bread – Method
Spread the bread slices with butter and pesto.
Put small amounts of cheese mixture between the outer two slices.
Add salt and pepper to taste.
While the kebabs are resting, scrape all the coals to one side. Place the braai bread on the
grill. Prepare bread on low heat to let the cheese melt and it becomes gold brown.
19SPRINGBOK FILLET AND BABY ONION KEBABS (Karen Morgan) Serves 4
These kebabs are delicious! Never overcook the tender cuts of venison, like fillet, the meat
should still be medium rare. The secret to the success of this recipe definitely lies in marinating
both the meat and the onions separately overnight. The meat absorbs all the flavour of the
seasoning and olive oil and the onions become soft and tender.
Ingredients
1 - 2 springbok fillets
Ina Paarman's Braai & Grill Seasoning
Olive oil
300 - 500 g baby onions, peeled and halved from top to bottom
Ina Paarman's Green Onion Seasoning
Olive oil
kebab sticks
Ina Paarman’s Sticky Marinade
Method
Cut springbok fillets in half lengthways and then across into ± 6 cm pieces. Season with Braai &
Grill Seasoning and toss with ¼ cup olive oil. Seal in an airtight container or plastic bag. At the
same time, prepare the onions.
Toss the halved onions with the Green Onion Seasoning and 2 – 3 T of olive oil. Seal and
refrigerate overnight.
Thread meat and onions onto skewers or kebab sticks.
Cook and turn over gentle heat in a cast iron pan or on the braai while basting with Sticky
Marinade from time to time.
Do not overcook.
20SPRINGBOK LASAGNE WITH PARMA HAM – Karen Morgan Serves 4 -6
Ingredients
45 ml butter
1 finely chopped onion
300 g, roughly chopped mushrooms
60 ml cake flour
1 litre milk
60 ml grated cheese parmesan
10 ml grated nutmeg
500 g springbok mince
4 cloves, chopped garlic
Chopped fresh rosemary
Salt and black pepper
16 sheets good-quality lasagne pasta
300 g baby spinach or morogo (wild African spinach)
Finely sliced parma ham
250 g mozzarella or cheddar
Method
Preheat the oven to 180 C. Grease a large ovenproof dish.
Mushroom Sauce
Melt the butter in a large saucepan and sweat the onion until soft. Add the mushrooms,
cover the saucepan and simmer for 20 minutes. Gradually add the flour, and then the milk
just as slowly. Stir non-stop and cook for another 5 minutes. Stir in half the Parmesan
cheese and all the nutmeg, then remove from the heat and set aside.
Mince Filling
In a separate pan, fry the mince with the chopped garlic and rosemary until cooked. Add salt
and pepper to taste.
Cook the lasagne sheets for 7 minutes in boiling water (if you’re not using fresh lasagne).
Place alternate layers of mushroom sauce, lasagne, mince, fresh spinach and Parma ham in
the prepared dish. Repeat order of layers till the dish is full. Last layer (on top) must be
mushroom sauce. Finally sprinkle over the rest of the Parmesan and grated
mozzarella/cheddar.
Bake for 30 minutes and serve with a herb salad.
21LEG OF WILD PIG OR VENISON - Rosemary Fowlds (mother of Roslyn, DSG 1980, and Jayne
DSG 1991)
For wild pig:
Pot roast in water in the oven, throw off the water. Do this twice. This gets rid of the wild
flavour. Marinate for 24 – 48 hours in the following:
250 ml red wine
50 ml vinegar
50 ml water
2 slices lemon
1 sliced carrot
5ml salt, 8 peppercorns, 1 bay leaf
1 cup grape liquifruit added is also very good.
Method:
Stuff leg with spek and a rich stuffing (bacon, bread crumbs, mixed herbs, butter, cream and
seasoning). If not using stuffing, roll the spek in mixed herbs. Also push in garlic slivers. Place
in tinfoil and include in the foil;
125 ml strained marinade
125ml water
125ml fruit chutney
Bake in oven until soft – long slow cooking is best. Open tin foil and pour over oil. Let it
brown, then cover with apricot jam and brown further. Use cream in the gravy (optional).
For leg of venison:
Place leg, together with a generous amount of Coca-cola, in a plastic bag. Keep this in the
refrigerator and marinate for a couple of days, turning frequently. Stuff leg with spek rolled
in mixed herbs, and garlic slivers. Season well with dried mustard, black pepper and soya
sauce. Place in tin foil with buttermilk, cook slowly in oven.
22JUGGED VENISON - Ruth Blomfield (Gardner) DSG 1932.
1 Kg Venison cut into pieces (shoulder or leg)
4 rashers bacon cut into pieces
2 Tbsp butter
2 Tbsp flour
2 Tbsp Sherry
2 cups stock (beef cube)
Bay leaf
Salt
Freshly ground pepper
Method:
Dredge venison pieces with seasoned flour and ground pepper.
Fry bacon pieces in butter (keep warm).
Fry venison pieces in butter until nicely brown (+/- 15 minutes), add sherry, then hot beef
stock, bay leaf. Simmer gently in closed saucepan for +/- 1 hour, stir occasionally.
Check seasoning and thicken gravy. Add bacon before serving.
23VENISON – Nan Hyslop (Murray) DSG 1961
Wipe dry and trim a leg of venison. “Lard” liberally with slivers of garlic, spread thickly with
apricot jam and cover in rashers of bacon. Seal well in tin foil, bake at 50°C for 10 hours (9
hours for springbok). Open, and brown the leg at 180°C, and make a gravy with juices –
delicious and painless!
VENISON STEAKS – Janet Ross (Mullins) DSG 1980
62.5 ml tomato sauce
62.5 ml Worcestershire sauce
62.5 ml oil
62.5 ml lemon or vinegar
Method:
Mix together and paint on both sides of steak. Fry quickly in a little oil. Brush with a little
melted butter when serving.
KAROO FYNVLEIS – Margot Hayward (Stephenson) DSG 1977
Springbok or Kudu, cut into small pieces , may be used.
Simmer in:
1 cube beef stock
3 onions chopped
20 ml salt
10 ml ginger
10 ml coriander
2 garlic cloves
Method:
Combine all ingredients and simmer. Cook until meat parts from the bone. Thicken with
maizina.
24KALAHARI SALTED KUDU
https://www.all4women.co.za/food-and-home/recipes/recipe-items/salted-herbed-kudu-fillet-recipe
Ingredients
30-45ml Cerebos Kalahari Desert Salt (coarse)
15ml freshly crushed garlic
45ml fresh herbs (rosemary, thyme, oregano), chopped
30ml freshly ground Cerebos Black Pepper
10 ml olive oil
1 whole kudu or beef fillet (approx. 2kg )
Sweet potatoes:
500g sweet potatoes, scrubbed, left unpeeled, and cut into 3mm thick slices
30ml olive oil
Cerebos Kalahari Desert Salt (coarse) for sprinkling on the potatoes
How to
Mix the Cerebos Kalahari Desert Salt (coarse), crushed garlic, fresh herbs, Cerebos
Black Pepper and olive oil.
Roll the fillet in this mixture, rubbing it onto the meat so that it sticks.
Braai over hot to medium coals. Turn the fillet until it is cooked to your liking. If oven
roasting, seal the fillet first by browning on each side in a large frying pan. Finish off
in a hot oven at 200°c for about 20-35minutes depending on how well done you
would like it.
Season to taste. Rest for a few minutes before slicing into thick medallions.
For the sweet potatoes: arrange the potato slices in a baking dish. Drizzle with olive
oil and roast them at 180°c for about 30 minutes, or until they are golden and crisp.
Sprinkle with Cerebos Kalahari Desert Salt (coarse) and serve with the fillet.
Recipe provided courtesy of Cerebros and prepared using Cerebros artisanal salt
25WHOLE LEG OF LAMB ON THE BRAAI / BBQ – A volume of Family and Friends Recipe’s
As long as you own a kettle BBQ and know a few basic tips about how to make an indirect fire, there
is no limit to what you can cook over the coals! This lamb has delicious Greek flavours and tastes
equally good in pita bread or as part of a traditional Sunday roast lunch.
Ingredients:
1 large leg of lamb (bone in) weighing about 2.2kg
5 cloves of garlic cut into slivers
FOR THE MARINADE:
¼ cup olive oil
3 TBsp fresh lemon juice
4 cloves of garlic, crushed
2 Tbsp dried oregano
1 Tbsp dried rosemary plus 2 or 3 fresh rosemary branches
½ tsp coarse salt
½ tsp ground black pepper
FOR THE RUB:
1 Tbsp seasoned salt (I used Old Bay seasoning)
1 tsp smoked paprika
½ tsp black pepper
½ tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme
Method:
Using a sharp knife, make slits across one surface of the lamb and insert the garlic slivers at regular
intervals. Whisk together the oil, lemon juice and garlic together with the remaining marinade
ingredients. Pour the marinade over the lamb and rub into the surface of the meat. Using 2-3 pieces
of string, tie the rosemary branches to the meat. Cover with clingfilm and refrigerate for at least two
hours.
When you are ready to cook (see above), remove the lamb from the fridge and bring to room
temperature. Mix the ingredients for the rub in a small bowl. Sprinkle it on all sides of the meat and
pat or rub it in to make sure it adheres to the meat. Cook on the kettle barbecue with the lid closed
for 90-120 minutes, depending on desired degree of doneness.
When the meat is done, remove from the barbecue, cover lightly with foil and allow to rest for ten
minutes before carving. As I said, we served ours in pita bread with tzatziki but you could just as easily
serve the lamb as part of a traditional Sunday roast.
26PORK BELLY – JEREMY (Old Kingswood) & JACQUI MANSFIELD
Ingredients:
4 Tbs course salt
1 kg evenly trimmed and scored pork belly
3 Tbs tomato-chilli jam
Chinese noodles to serve
Method:
Grind the coarse salt over the pork belly and bake for 70 minutes at 180˚C. Sprinkle water on the
skin and place the pork under the grill to let the crackling blister. Take the pork out of the oven and
gently lift/cut off the crackling. Spread the tomato-chilli jam on the pork. Put it back under the grill
for about 5 minutes until the jam mixture becomes gooey and then set the pork aside for about 15
minutes to rest. Cut the crackling and pork belly into thin strips and serve on a bed of Chinese
noodles.
27PINEAPPLE PORK – Mona Bryant (King) DSG 1939
1 ½ boneless lean pork shoulder or pork fillet cut into cubes
1 Tbsp oil
1 chopped onion
1 lb tinned pineapple chunks
1 Tbsp soya sauce
2 Tbsp maizena
2 Tbsp brown sugar
Salt
½ cup water
1/3 cup vinegar
2 Tbsp tomato sauce
1 green pepper sliced
Method:
Brown pork cubes in oil a few at a time. Remove, saute the onion I the same pan until just
soft, then return pork to pan, Drain syrup from the pineapple in to cup, set fruit aside. Mix
brown sugar, maizena and salt in bowl, blend in the water slowly until mixture is smooth.
Add pine juice, vinegar and tomato sauce and soya sauce. Stir over pork I frying pan, and
cook, stirring constantly until thick – simmer 3 minutes.
Transfer to casserole – cook for one hour at 180° C (reduce to 150°C when bubbling, or
continue cooking until meat is tender). Add sliced green pepper and pineapple chunks and
cook long enough for liquid to come to bubble again. Serve with noodles or rice.
PINEAPPLE BEER – lifted from “That Rat Group ” a WhatsApp Group of Grahamstown past /
present teachers etc.
4 pineapples
2kg sugar
20g yeast
75g raisins
Method:
Cut stem off pineapples, then wash, then shave off the pointy pieces (try keep as much skin
as possible), cut into 2-3cm cubes. Put pineapple and raisins into cooler box, pour sugar into
cooler box. Pour 10l lukewarm water into cooler box then stir. Pour yeast in and stir again.
Add 10l cold water then stir again and close the lid. Make sure it can breathe a little through
the lid, as when it ferments it releases gas which can create pressure buildup. Put
somewhere out of direct sunlight, and stir twice a day. Should be ready in 72hrs
28JULIE PRINGLE’S CABBAGE SALAD
(nice and easy!!)
1 Small red and white cabbage
½ Cup of mixed seeds and nuts
1 packet of 2 min noodles broken into small bits
60 ml white vinegar
80 ml canola oil
60g sugar
1 Tablespoon soya sauce
Instructions
1. Cut one Red and white cabbage, finely.
2. Heat the mixed seeds, nuts and 2 min noodles on the stove until crispy (leave to cool)
Dressing
Mix vinegar, canola oil, sugar and soya sauce together. (Electric beater works best)
3. Lastly, add the nuts and dressing just before serving.
JULIE PRINGLE’S BULGUR WHEAT SALAD
1 cup of Bulgur wheat
1 ½ cups of water
A few sprigs of mint and basil leaves finely chopped
1 finely chopped red onion
1 finely chopped red cabbage
A handful of raw uncooked sweetcorn
1 finely chopped red pepper
A handful of baby tomatoes
1 chopped baby cucumber
1 layer of chopped feta
½ an avo sliced
A squeeze of lemon
Salt and Pepper
Instructions
1. Bring to boil Bulgur wheat and water. (drain and cool)
2. Once cool, pop onto bowl and add mint and basil chopped finely, red onion, red cabbage,
raw uncooked sweetcorn, red peppers, baby tomatoes, cucumber.
3. Add feta and avo
4. Lastly, add lots of lemon squeezed on top, sprinkle of salt and pepper.
29CHOCOLATE VELVET CREAM CHEESECAKE - Claire
Schneider (Hounsfield) 1979
Prep time: 45 mins – Serves 12
For the crust:
220g digestive biscuits, crushed fine
100g butter, melted
For the filling:
250g cream cheese, softened
¼ cup castor sugar + 2 Tbsp
1 tsp vanilla essence
2 eggs, separated
220g semisweet dark chocolate, melted
1 cup heavy cream
¾ cup chopped pecans (optional)
Instructions
1. Mix crumbs and butter together and press into a 9’ springfoam pan. Bake in preheated 325˚
F oven for 10 minutes. Put onto rack to cool.
2. Combine and mix well with the cream cheese, ½ cup of the sugar and vanilla (can be
done in a food processor).
3. Add beaten egg yolks and melted chocolate.
4. Beat egg whites until soft peaks form.
5. Gradually beat in remaining sugar.
6. Fold into chocolate mixture.
7. Whip cream and fold into mixture with pecans.
8. Pour batter over crust and freeze.
9. Let soften for 15 minutes before slicing.
30A FEW SNIPPETS OF CLIENT FEEDBACK
Left: Photo received from my mate Andrew Stewart. Andrew and I worked together for many years. He at
American Express and me at Nedbank. Andrew is one of life’s great enthusiasts as this message demonstrates.
“Just had some boerewors!! It’s amazing. Possibly best venison boerewors ever!!! You are onto something here!
(Now it’s) Springbok potjie time.”
Keith and I are deeply appreciative of all feedback received. We particularly appreciate constructive criticism as
we grow this little business. The following was received from my good friend Phil Reunert. “Hi Graeme. Good
timing. I braaied some lamb chops today. Absolutely delicious! Beef droewors also delicious. Beef tong was
very nice too - next time I will ask for no fat! I know that a lot (most?) like the fatty Biltong. Quite a few here
also like with the fat off. When I buy (or make my own) I ask them to remove the fat before slicing. One
challenge is that some of the labels came off in the freezer. Maybe better to use a permanent marker. Can’t wait
to try some of the venison.”
Thank you, Phil. We have come to realise that our Joburg clients prefer less fat on their biltong. The Bedford
and Adelaide farmers are not scared of fat. Vanessa’s cousins in the Mankazana Valley eat the fattiest biltong
known to man to which they add olive oil! We have also added the option to order sticks of biltong rather than
the standard sliced option. Please make this clear in the “order notes” section of your purchase.
The label issue has also been addressed and we are working towards providing full details of every item in every
box.
Centre top: Lamb shanks beautifully prepared by Justin McCarthy. Thanks for the photos Justin!
Centre bottom: Simon Rose preparing lamb for Leigh’s Mother’s Day Lunch.
Right: A very happy Mrs Rose!
31PICS FROM THE BUCK-IN-A-BOX JOURNEY AND THE LOCKDOWN ROAD
Top left: The Bedford Golf Open. Never to be missed. Thank you to Chris Brockwell (Bedford farmer) for the invite!
Top middle: Vanessa’s Lockdown Travel Permit.
Top right: Keith Morgan loading our first Buck-in-a-Box order outside his shop in Adelaide.
Bottom left: We donated 25kgs of venison to Given and Asakhe Faxa for their Soup Kitchen in Joza. Given and I work
together maintaining and beautifying Oatlands Park in Grahamstown.
Bottom centre: A donation of pets mince and bones from Karen Morgan (The Farm Butchery Bedford) to Philip at
Grahamstown SPCA.
Bottom right: Cameron Holmes and Thomas Carey joined me on our 3rd return trip from Johannesburg. Koffiebus and
Teebus again. Cam and Tom return to school on Monday 14 June 2020.
Off-loading our Buck-in-a-Box pallet on our 3rd trip to Jhb. Product travels at -18 degrees Celsius.
Cousins Caroline and Matthew Carey. DSG Old Girl and OK. Members of the Buck-in-a-Box home-delivery team.
32INTRODUCTIONS TO PREVIOUS EDITIONS
4th Edition
Sunday, 12 July 2020
Lockdown Day 107
Grahamstown
Welcome to the 4th Edition of our collection of recipes and thank you for your support of Buck in a Box.
We hope that these recipes add to your enjoyment of our healthy Eastern Cape venison and other free-
range quality meat products. We’ve added Vanessa’s recipe for scrumptious Venison Lasagne and
included recent photographs and happenings as we navigate this extraordinary time in our lives.
We are also proud to introduce a special addition to our Buck-in-a-Box offering in the form of a sample
pack of delicious aquaponics produce from Homegrown Practical Aquaponics (HPA). Thank you to
Martin Fick, Brett Mason and the rest of the HPA team. These products complement the Buck-in-a-Box
range and reinforce our commitment to healthy eating and care for the environment. Scroll down for
pictures and a piece by Brett (Manager HPA) about their products.
Martin Fick, the owner of Practical Aquaponics, is a respected member of the local Eastern Cape scene.
I met Martin shortly after I returned to Grahamstown in 2017 and was enthralled by his story of being
pushed off the farm in Zim and relocating to Salem in the early 2000’s. We reconnected recently when
I took a group of Makana Tourism officials on a tour of the Makana municipal area. Martin graciously
hosted us and shared the history of the farm and his passion for Aquaponics. We trust you enjoy their
complementary pack of basil pesto (Besto Pesto), Coriander pesto (Coriesto) and Chili Garlic Pesto that
all Buck-in-a-Box clients will receive with their orders in July. Vanessa and I loved the flavoursome
selection.
Orders close early Monday morning 13 July for delivery into Johannesburg on Monday 20 July and
remember, quite aside from our free-range meat, these healthy reasons for eating venison:
- Organic and taste - animals are largely free to roam the grasslands and bush of the Eastern Cape.
- Intelligent eating - High quality and complete source of protein, lower in saturated fats than other red meats, and
high in haem iron and zinc. \
- Hygiene - extreme care is exercised at every point in the process of delivering our product to your freezer.
- Bulk buying – competitive prices, delivered to your home, beautifully packaged and portioned. All it takes is freezer
space!
- Support the Eastern Cape economy - everyone benefits including the landowner, hunter, butcher, transporter etc
Thank you for your support. It is greatly appreciated by the Buck-in-a-Box team. As a final point please
scroll down and read a note from Kieren Morgan detailing exactly what is contained in each box of our
“Buck-in-a-Box” and “Lamb-in-a-Box” selections.
Best wishes from Grahamstown!
Graeme
33INTRODUCTIONS TO PREVIOUS EDITIONS
Edition 3
Friday before K-Day - NOT
12 June 2020
Lockdown Day 78
Grahamstown
Welcome to this 3rd Edition of our collection of recipes and thank you for your support of Buck in a Box.
This edition includes additional recipes but also photographs and some of my personal reflections and
memories of this extraordinary time in human history. I’ve taken the liberty of including our updated
product range and my Buck-in-a-Box pick for this month, creatively named, “Graeme’s Combo”.
This weekend should have been the traditional K-Day series of sporting encounters in Grahamstown
involving Kingswood College, St Andrew’s College and The DSG. The main event, obviously a rugby
fixture, dates back to 1898 when St Andrew’s narrowly outscored Kingswood 6-5.
History, much of it a troubled colonial past, is a big deal in the Eastern Cape. As my friend, the orator
and historian Alan Weyer, puts it the Frontier period was a hundred years of war interspersed with
some peace. What followed was less than glorious and 200 years after the arrival of the 1820 British
Settlers (including some of my ancestors) the Eastern Cape remains a place of deep contradictions and
unresolved thorny issues that permeate modern day South Africa.
However, Grahamstown and the broader Eastern Cape is an extraordinary place. Across the broad
plains, rough mountainous terrain, and in our little towns there is a spirit of community that binds us
together. The Grahamstown / Makhanda Circle of Unity initiated by Rhodes VC, Dr Sizwe Mabizela is
an outstanding example of this connectedness. It is such structures and the commitment of a broad
range of stakeholders that ensures the poverty-stricken people of Grahamstown are receiving best-in-
class food support during this time of crisis. It is also the courage and commitment of a diverse group
of activists led by Ayanda Kota and members of the legal fraternity that has brought Grahamstown to
the fore in the fight against ineptitude and corruption in local government
You may find this a peculiar introduction to a collection of recipes. Indeed, it may be a first in the history
of recipe books. Nevertheless, it provides the context within which the partnership with Keith and Karen
Morgan of The Farm Butchery in Bedford and Adelaide was formed to connect with and deliver the
finest Eastern Cape meat to our friends in the big city.
Buck-in-a-Box was born out of the Covid-19 crisis and has made a significant contribution to keeping
alive the activities of The Grahamstown Project during this unprecedented crisis. Thank you to Keith
and Karen and their son Kieren for their friendship and commitment to sourcing and supplying their
high-quality meat products. Keith and I met at the Bedford Golf Open on 6 December 2019. At that
time the farmers in the district were enduring the worst drought since 1949 and Covid-19 had not yet
so rudely entered our consciousness and turned our lives upside down. Keith shared his passion for
meat and his Buck-in-a-Box idea which, as originally conceptualised, is literally a wild, healthy
springbuck beautifully portioned and packaged as a Buck-in-a-Box. Keith asked whether I knew anyone
in Joburg and I responded, “Yes, one or two”. Thank you to all of you.
Thanks also to my colleagues Robyn Cooper and Cheryl Fischer for their support and, most importantly,
my cherished wife Vanessa who has lived this Lockdown journey with me.
34I am filled with hope for the future. This time will pass and it is paramount that we continue to strive
for a better life for all in our province and country. We look forward to seeing you soon in the Eastern
Cape.
Best wishes and stay safe.
Graeme
PS – Please join me for a Zoom session tomorrow morning at 11:30. A short informal session to convey
our thanks, chat about matters Eastern Cape, and drink a sombre toast to the most unusual K-Day in
living memory! We’ll also have a few little prizes and news about a special gift that Keith has in store
for our Buck-in-a-Box clients this month. Remember, orders close Sunday midnight 14 Jun for home-
deliveries in Johannesburg on 22 June 2020. To view our full product range and place your order please
visit www.TheGrahamstownProject.com
Graeme Holmes is inviting you to a scheduled Zoom meeting.
Topic: Buck-in-a-Box
Time: Jun 13, 2020 11:30 AM Harare, Pretoria
Join Zoom Meeting
https://us04web.zoom.us/j/72059942886?pwd=aGpJeEp0bXlQenpqbjdJaERDNHcrdz09
Meeting ID: 720 5994 2886
Password: 3L11Pb
35INTRODUCTIONS TO PREVIOUS EDITIONS
Edition 2
Mother’s Day,
Sunday, 10 May 2020
Lockdown Day 45
Grahamstown
Thank you for your support of Buck in a Box. This collection of Traditional Eastern Cape Recipes has
been sourced from:
- Karen Morgan, Adelaide, Eastern Cape. Karen, as a hobby and then out of professional
interest, has been collecting traditional Eastern Cape recipes for most of her life.
- “The Guild Collection” Recipe book, The DSG Guild, early 90’s. The Guild Collection was
compiled by Colleen Rippon and Sylvia Birrell with illustrations by Mary Lelean. The “type-
setting” was done by Bryony Duncan.
- ”A volume of Family and Friends Recipe’s” Compiled by Anamarie and Denzil Pringle, Vanessa’s
parents.
- Interesting other.
Please feel free to share this collection with your friends, and if you have recipe’s you’d like to share
with us we’d be most grateful to receive them and include them in this collection.
The majority of the recipes are venison. We love game meat but there’s also lamb and pork to reflect
our varied product range of high-quality Eastern Cape meat.
Please visit www.TheGrahamstownProject.com to view our full range and place your order. We deliver
monthly to Jhb (Sandton and Bryanston area) and every Thursday to Grahamstown, Kenton and Port
Alfred. Our next delivery into Jhb is 23/24 May 2020. Orders close 17th May 2020.
We are sure these recipes will add to your enjoyment of the fine organic meat products supplied by
The Farm Butchery and Buck in a Box.
Graeme Holmes Vanessa Holmes
Founder: The Grahamstown Project and Buck in a Box partner.
The recipes have not been placed in any particular order. For the moment, new recipes are simply added at the end. The
recipes have been faithfully reproduced to appear as originally published.
As a special Lockdown treat, we’ve included Pineapple Beer and Pineapple Pork, both Eastern Cape favourites!
Venison is a high quality and complete source of protein, lower in saturated fats than other red meats, and high in haem iron
and zinc. Our animals are largely free to roam the grasslands and bush of the Eastern Cape and this reflects on the palate
and in the delicious array of recipes.
36INTRODUCTIONS TO PREVIOUS EDITIONS
Edition 1
Sunday, 19 April 2020
Lockdown Day 24
Grahamstown
These venison recipes are a selection from Karen Morgan’s extensive collection.
Karen, as a hobby and then out of professional interest and necessity, has been collecting traditional
Eastern Cape recipes for most of her life. They’re drawn from many sources and some date back to
the 19th century when hunting for the pot was an important source of food on the Frontier.
Ingredients, styles and ideas from across South Africa, and indeed the world, have been
enthusiastically incorporated into local cooking and culture. The families and personalities of the
Adelaide / Bedford district feature prominently. The Morgan’s, Pringle’s, Bennett’s, and Pearson’s of
the Makazana Valley can lay claim to some of these delightful recipes but often they have evolved
socially so are rightfully “owned” by the community rather than individuals.
We are sure these recipes will add to your enjoyment of the fine organic meat products supplied by
The Farm Butchery and Buck in a Box. Venison is a high quality and complete source of protein, lower
in saturated fats than other red meats, and high in haem iron and zinc. Our animals are largely free
to roam the grasslands and bush of the Eastern Cape and this reflects on the palate and in Karen’s
delicious array of recipes.
Graeme Holmes
Founder: The Grahamstown Project and Buck in a Box partner.
19 April 2020
The Lockdown Road through the beautiful Eastern Cape.
37Vanessa and me on the Lockdown Road between Steynsburg and Hofmeyr. Koffiebus and Teebus in the background.
---------- END 5th EDITION ----------
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