Tooke Mixed Vegetable Soup
- Put carrots, beans and peas in a clean saucepan. Add water and bring to boil. Cook for 20minutes or until vegetables are tender, and then season with salt. Remove stock.
- Melt butter in heavy bottomed saucepan. Add onions and garlic and stir fry till soft, add white pepper and set aside.
- Add vegetables (from step 1) to the fried mixture.
- Mix Instant Tooke Flour with little cold water to make a paste and add to the above mixture.
- Add cold water, stir and bring to boil for five minutes.
- Add the baby marrow and stir.
- Add cream followed by coconut milk, stirring all the time and simmer for 15 minutes.
- Adjust seasoning and consistency and serve while hot.
SERVING HINT: SERVE WITH BREAD ROLLS
Cream of Tooke Soup
- Mix the ITF with a little cold water to make a paste, add the remaining water and mix thoroughly before setting aside.
- Cut all vegetables into 1cm cubes.
- In a hot pan, heat the butter and then add all the vegetables.
- Saute the vegetables till they are soft for approx. 3 minutes.
- Add the ITF mixture and boil for 5 minutes.
- Add milk stir and boil for 3minutes. Add seasoning and cook further for 3 minutes.
- Blend and strain
- Add cream, correct seasoning and simmer for 10 minutes.
- Serve hot.
SERVING HINT; SERVE WITH BREAD ROLLS AND BUTTER
Tooke and carrot cream soup
- Chop carrots, onions, ginger, parsley into small pices and grate the garlic. Set these aside.
- Blend ¾ of the carrots and boil to make carrot stock. Add half the onions, cook for 2 minutes.
- Meanwhile make a paste by mixing ITF with a little lukewarm water.
- In a clean pan, heat the butter, add in the remaining onions and cook till soft.
- Add the garlic and ginger and continue to fry for 3 minutes.
- Add ITF paste and stir.
- Add carrot stock, coconut milk, cream and white pepper and continue stirring
- Add mixed herbs and salt to taste.
- Simmer till the soup coats a wooden spoon and correct seasoning.
- Sieve the mixture and bring to boil.
- Put in serving bowl and garnish with chopped carrots and parsley.
SERVING HINTS: SERVE HOT WITH BREAD ROLLS.
- In a clean heavy bottomed sauce pan, put bones and water together and bring to a boil for 3omins.
- Warm the oil in a thick bottomed pan. Add in the ITF and stir till smooth.
- Reduce the heat and gently add stock while stirring until dissolved and smooth.
- Simmer for 15 minutes.
- Add the mushroom and allow to simmer for about 5 minutes.
- Add the cream and stir for about 3 minutes.
- Serve hot.
SERVING HINTS: SERVE WITH THE BREAD ROLL. GARNISH WITH CHOPPED PARSLEY
- Dissolve the dry yeast in approx, half of the warm milk. Add sugar and cover with warm cloth and put in a warm place to ferment for 10 minutes.
- Make dough by mixing all the ingredients, except butter, and cover with warm damp cloth. Allow to prove for 30 minutes.
- Roll out the dough to a rectangular shape about 5mm thick, and demarcate into 2 halves using a palate knife.
- Cover one half of the dough with butter and fold the other half of the dough over the butter. Roll out the dough, make one turn and put in a refrigerator for 2 minutes to rest.
- Remove from refrigerator, knead lightly and roll out.
- Roll our the dough to approx 2mm in thickness and cut into strips each 18 cm wide.
- Cut these into triangles having a base of 11cm each.
- Starting at the base, roll up the traingles lightly. Form into a creased shape and place on a greased baking tray.
- Allow to rise in a warm place for 5 minutes.
- Glaze with beaten egg and bake in a hot oven 180oC – 200oC for 20-25 minutes.
Tooke Bread Rolls
- Dissolve the dry yeast in approximately half warm water. Add the sugar and cover with a warm damp cloth. Put the mixture in a warm place to ferment for 10 minutes.
- Put all the dry ingredients in a dough blender and mix well to a soft, but non sticky dough. Remove dough and cover with a warm damp cloth. Allow to prove for 30 minutes.
- Shape the dough into rolls and put on a greased tray.
- Allow to prove in a warm place for 5 minutes.
- Glaze with beaten egg and bake in a hot oven 180oC - 200oC for 20 - 25 min.
- Cool on a wire rack and serve.
SERVING HINT: SERVE WITH A FEW KNOBS OF BUUTER.
Colbine Tooke Buns
- Cream the yeast with warm water and cover with a warm damp cloth. Put in a warm place for 5 minutes for the yeast to grow.
- In a clean bowl, sieve the flour and salt.
- Put 1 and 2 into a dough blender, add margarine, food color and mix well into a soft but non sticky dough. Remove and cover dough with a warm damp cloth and put in a warm place for 10 - 15 minutes so as to allow dough to prove.
- Knock down the dough and knead lightly; make buns in shape of animals and put onto greased baking sheet. Prove further for 5 minutes.
- Put “ears” using almonds and “eyes” using sultanas.
- Glaze the buns with whisked egg and bake in a hot oven for 15 - 20 minutes.
- Remove buns from the oven and cool on a wire rack. Serve with soup.
SERVING HINT: SERVE HOT OR COLD. GARNISHED WITH RED CHERRIES
Tooke Gnochi With Beef Fillet
- To a saucepan, add the milk, onions, garlic, bay leaf and parsley stocks and then bring to boil.
- Remove from heat and allow infusing for 5 minutes.
- Stain and bring back to boil.
- Mix the ITF with a little water to make a paste and add it to the stock above.
- Stir continuously to a porridge like consistency.
- Add the cheese, butter and season with a pinch of salt, pepper and nut meg, and stir. Set aside to cool and mould into oblong shapes.
- To a clean bowel, add the bread crumbs, parsley, lemon rind, a pinch of salt and pepper.
- Dust the gnocchi in RTF, dip into eggs and pass through bread crumbs. Deep fry in hot oil till golden brown and set aside till needed.
- Dry the bones in the oven in a large pot.
- Add wine to the dry bones and top up with water and bring to boil. Reduce heat and simmer for 1 hour.
- To a pan, fry the chopped celery, carrots, leeks, onion and spinach till tender.
- Cut up the beef fillet and add to the vegetables and fry till golden brown. Add a little water, reduce heat and simmer for 30 minutes.
- To a saucepan, add the brown stock, cabernet and sherry wine and bring to boil. Reduce heat and simmer for 30 minutes.
- Mix the RTF in a little water to make a paste and add to the above mixture. Cook for 3 minutes to allow it to thicken.
- Add a little butter and cook further for minutes.
- Serve with the gnocchi, beef fillet spinach and garnish with rosemary.
TOOKE WITH FISH AND GROUND NUT SAUCE
- Wash fish and flake it. Place it in Tiffin (sauce pan with a fitting cover).
- Make a paste of ground nuts in hot water and add the flaked fish to it.
- Beat the eggs and add them into the mixture.
- Make a paste of ITF using a little cold water.
- Add the mixture and stir well.
- Add salt and stir. Steam for 2 ½ hours.
- Melt the butter over gentle heat.
- Add garlic and onions and fry until golden brown.
- Make a paste of RTF with some water and add it to the fried onions and garlic, stir well.
- Add boiled carrots and French beans. Season, add mixed herbs and cook for 5 minutes.
- Serve hot with vegetable accompaniment.
- Boil water with little seasoning.
- Remove the water from fire and mingle the RTF.
- Make out shapes (William) from the mass.
- Coat the Williams with beaten eggs followed by ITF.
- Deep fry till golden brown.
Beef Fillet in Chicken Escallops
- Fillet the beef into pieces of 120 g each.
- Wrap each beef fillet with thin slices of chicken breast to make the escallops. Use tooth picks to make it firm. Marinate the escallops in salt, white pepper and olive oil for 5 – 10 minutes,
- Grill the wrapped beef fillet and later cook in the oven. Let it cook in the oven for 10 – 15 minutes.
- Wash the vegetables and trim them. Chop garlic, onions, tomatoes and fry until ready.
- Add nakati, carrots and mushrooms. Then shallow fry for 2 – 3 minutes. Add seasoning to taste and set aside.
Ground Nut Sauce
- In a small pan, mix the ground nut paste in water and cook.
- Keep stirring to avoid thickening for 20 – 30 minutes.
- Remove from fire and season well.
- Strain and serve
- Arrange the vegetables, beef escallopes and the Tooke William on a plate.
- Complete with the G.Nut sauce.
SERVING HINTS: GARNISH WITH ROSEMARY HERBS, LEEKS SPRIGS OR ONIONS.
- Cut all the vegetables together into cubes and pan fry until golden brown.
- Add in turmeric and salt to taste and cook for 5 – 7 minutes.
- Remove and set aside.
- Boil water in a pan and remove from heat.
- Pour water into a bowl and add the instant Tooke flour, mix thoroughly.
- Add all the cooked vegetables and mix well. Add a little salt for seasoning and set aside.
TILAPIA ON SKIN
- Fillet tilapia (fish) with its skin and season with pepper and salt.
- Heat the butter and shallow fry the fish till golden brown. Skin should not burn or stick on pan.
- Cut up the tomato, onion and carrots into small cubes.
- Heat fat in a pan and fry till soft.
- Serve with Tooke ratatouille and tilapia and garnish with lemon and dill.
SERVING HINTS: GARNISH WITH ROSEMARY HERBS, LEEKS, SPRINGS OR ONIONS
TOOKE CRUMBLED CHICKEN
- Heat the butter in a sauce pan, add onions and fry til soft.
- Add chicken fillets, salt and white pepper and continue frying.
- Add garlic, dania, carrots, green pepper and cook together, then add the parmesan cheese and tomato ketchup. Correct the seasoning and consistency.
- Boil water, remove from heat and pour into a clean bowl.
- Add the RTF and mix thoroughly, ensure that it is cooked.
- Portion the Tooke mixture into 6 and roll each out.
- Put the chicken onto the rolled out RTF mix and mould into balls.
- Dip the balls into RTF followed by beaten egg and bread crumbs.
- Deep fry the balls till olden brown and set aside.
- Place the ground nut powder into a sauce pan and add the water and mix thoroughly to a smooth paste.
- Put on heat and cook while stirring for 20 minutes.
- Add tomato paste, peanut butter and cook further for 10 minutes.
- Add salt and correct seasoning and consistency.
BUTTER NUT PUMPKINS
- Cut up the butternut pumpkin into 2 halves.
- Drain and set aside.
- Cut the Tooke crumbled chicken balls into 2 halves.
- Fill the buternut pumpkin with groundnut sauce and garnish with lemon and dill.
SERVING HINT: GARNISH WITH ROSEMARY HERBS, LEEKS, SPRIGS OR ONIONS.
- Place minced meat in a sauce pan, add garlic and a little hot water and bring to boil until the meat is tender. Drain the liquid and keep it for gravy.
- Dry the meat, add onions and mush rooms, and cook for 3 minutes.
- Add a little oil to prevent the food from burning.
- Add all the vegetables, royco, curry powder and white pepper and cook for minutes.
- Mix RTF in 500 mls of warm water and stir to a soft dropping mixture. Add the mixture to the meat and vegetable mix. Remove from heat and mix thoroughly.
- Return the food to the heat and stir well to avoid burning at the bottom for 3 minutes.
- Remove from the heat and portion out the mixture onto six pieces of 15 x 15 cm of aluminum foil.
- Slice the boiled matooke and place on top of the mixture. Wrap well and bake for 25 minutes in a hot oven. Alternatively, place the mixture in a well greased baking pan and place the cooked matooke slices on top and bake for 25 minutes in a hot oven.
- When ready, remove from the oven and smear the top with a little oil.
- Serve with well spiced gravy.
- Melt butter over gentle heat.
- Add onions and garlic and fry until soft. Reduce the heat.
- Mix RTF with a little water and add to the onions and garlic.
- Add mixed herbs, curry powder and white pepper and continue cooking.
- Add the stock from the boiled minced meat.
- Add salt and cook for 3 minutes. Remove from heat and serve with baked loaf.
- Using a little warm water, cream the yeast and add a little sugar. Cover with a warm damp cloth and put in a warm place to grow the yeast.
- Sieve the dry ingredients and put into a blender. Add the yeast and mix to soft but not sticky dough.
- Cover the dough with a warm damp cloth and put in a warm place to rise to double its original size.
- Portion out the dough, knead and roll - out to into 5 mm thick pieces and set aside.
- Cut up the vegetables and grate all the garlic.
- Melt the butter in a pan and fry the above till tender.
- Place the vegetables onto the rolled out dough pieces.
- Sprinkle generously with grated cheese.
- Bake at 180oC for about 40 minutes.
- Cool and serve.