{"id":18115,"date":"2013-02-18T07:48:13","date_gmt":"2013-02-18T05:48:13","guid":{"rendered":"http:\/\/www.myza.co.za\/alans-magnificent-rump-sosatie-marinade\/"},"modified":"2013-02-18T07:48:13","modified_gmt":"2013-02-18T05:48:13","slug":"alans-magnificent-rump-sosatie-marinade","status":"publish","type":"post","link":"https:\/\/www.myza.co.za\/press\/alans-magnificent-rump-sosatie-marinade\/","title":{"rendered":"Alan\u2019s Magnificent Rump Sosatie Marinade"},"content":{"rendered":"<p>\t\t\t<!-- Start Shareaholic LikeButtonSetTop Automatic --><!-- End Shareaholic LikeButtonSetTop Automatic --><\/p>\n<p>We had and lost a magnificent recipe book put out by the Collegiate Schools many years ago. It contained a legendary recipe for lamb sosaties. So I have taken what I can remember from that recipe book and adapted my memory to this magnificent rump sosatie marinade.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p><a href=\"http:\/\/www.myza.co.za\/press\/wp-content\/plugins\/rss-poster\/cache\/899a7_Rump_Sosaties.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20749\" alt=\"Rump Sosaties\" src=\"http:\/\/www.myza.co.za\/press\/wp-content\/plugins\/rss-poster\/cache\/899a7_Rump_Sosaties.jpg\" width=\"250\" height=\"250\" \/><\/a><\/p>\n<p class=\"wp-caption-text\">Alan\u2019s Magnificent Rump Sosaties on the braai<\/p>\n<ul>\n<li>1.5 kg rump \u2013 cubed and placed in a plastic marinading bowl<\/li>\n<li>2 Onions<\/li>\n<li>1 Green Pepper<\/li>\n<li>1 Yellow Pepper<\/li>\n<li>Olive Oil<\/li>\n<li>Teaspoon Sugar<\/li>\n<li>2.5 ml nutmeg<\/li>\n<li>2.5 ml cinnamon<\/li>\n<li>4 Fat Garlic cloves \u2013 chopped<\/li>\n<li>5 ml Turmeric<\/li>\n<li>1 Packet Hot Curry powder<\/li>\n<li>4 Star cinnamon<\/li>\n<li>225 grams Apricot Jam<\/li>\n<li>Cup of brown vinegar<\/li>\n<li>Cup of White wine<\/li>\n<li>Fresh coriander chopped to taste<\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<p>Chop the onions and peppers in large chunks (you will thread them onto the skewers later)<br \/>\nGently fry\/sweat the onions in the oil and sugar<br \/>\nAs the onions start to go limp add the garlic, nutmeg, cinnamon, turmeric, curry powder and star cinnamon<br \/>\nStir fry on a medium heat to blend flavours, if the mixture dries add a little of the wine and continue until well blended<br \/>\nAdd the peppers and more wine if necessary and cook until peppers start sweating<br \/>\nAdd half the apricot jam and mix thoroughly<br \/>\nAdd the Brown vinegar and the rest of the wine<br \/>\nAllow to come to the boil and simmer until the onions become translucent<br \/>\nTurn off the heat, add the remaining apricot jam, blend and leave to cool<\/p>\n<p>Add the marinade to the rump cubes when the marinade is at around 50 degrees \u2013 this starts the slow cooking process and tenderises the rump a bit.<\/p>\n<p>Thread onto pre-soaked wooden skewers using the onion and peppers and cook\/braai to your taste.<\/p>\n<p><strong>Time:<\/strong> 35 minutes<\/p>\n<p><strong>Feeds:<\/strong> 6 people<\/p>\n<p><strong>Author:<\/strong> Alan Straton<br \/><strong>Website:<\/strong> <a href=\"http:\/\/www.MyPE.co.za\" target=\"_blank\">http:\/\/www.MyPE.co.za<\/a><\/p>\n<p><a title=\"Local Port Elizabeth Recipes\" href=\"http:\/\/mype.co.za\/new\/submit\/recipes\/\">Share your recipes with the Port Elizabeth community HERE<\/a>.<\/p>\n<p><!-- Start Shareaholic LikeButtonSetBottom Automatic --><!-- End Shareaholic LikeButtonSetBottom Automatic -->\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We had and lost a magnificent recipe book put out by the Collegiate Schools many years ago. It contained a legendary recipe for lamb sosaties. So I have taken what I can remember from that recipe book and adapted my memory to this magnificent rump sosatie marinade. Ingredients: Alan\u2019s Magnificent Rump Sosaties on the braai [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","ngg_post_thumbnail":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[1289,5],"class_list":{"0":"post-18115","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-south-africa","7":"tag-mype","8":"tag-port-elizabeth-2","9":"entry"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/posts\/18115","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/comments?post=18115"}],"version-history":[{"count":0,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/posts\/18115\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/media?parent=18115"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/categories?post=18115"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/tags?post=18115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}