Posted on 04/03/2018 9:47:30 AM PDT by blam
Australia’s Home Affairs Minister Peter Dutton says it’s “unquestionable” some white South African farmers are being persecuted and his department is looking into specific cases. Mr. Dutton also told Sky News Australia that no one in the government has retracted his offer to help white South African farmers who are eligible to be resettled under Australia’s refugee program, despite the South African government claiming Foreign Minister Julie Bishop had done so.
On the contrary, he maintains that his department is “looking into” specific cases and Australia will do what it can for people in “desperate” situations.
Mr. Dutton’s comments follow weeks of debate between the Australian and South African governments over the fate of threatened farmers in South Africa.
As Breitbart News reported, Australia is ready to consider issuing special visas to mainly white, Afrikaans-speaking South African farmers due to the “horrific circumstances” of land seizures, violence and murder they face.
The announcement was made last month, with Mr. Dutton outlining that Australia has refugee, humanitarian and other visa programs which have the “potential to help some of these people”. He said he had asked his department to look at the options “because from what I have seen they do do need help from a civilised country like ours”.
South Africa immediately rejected Mr. Dutton’s concerns, demanded a retraction and called in Australia’s High Commissioner to explain.
Mr. Dutton has now disputed the South African Government’s interpretation, saying neither Australian Prime Minister Malcolm Turnbull nor Ms. Bishop has “rebutted” his comments.
Farm violence is a racially charged and sensitive political issue, particularly given Pretoria’s plans to seize land from farmers without compensation.
(snip)
(Excerpt) Read more at breitbart.com ...
We should be doing the same.
L
I’d love your biltong recipe.
LOL
L
Lauren Southern and friends are still working on the documentary, “Farmlands.”
TRAILER: South Africa Documentary
https://www.youtube.com/watch?v=ONs1gpwkCrk
Website:
https://laurensouthern.net/farmlands/
https://freerepublic.com/focus/chat/3643556/posts?page=58#58
And a few follow up posts on that thread. For the fan method https://youtu.be/tZsxFVyqvsY?t=646. It works great except use two fans. One blowing in and one out. That way you can do about 10 to 12 lbs using multiple filters. Never ever had a mold problem even with 90% + humidity. Prosciutto is to ham as biltong is to jerky. A hell of a lot tastier.
“Prosciutto is to ham as biltong is to jerky. A hell of a lot tastier.”
All the recipes I’ve tried are too heavy on the coriander for my taste. But as a food preservation method it’s hard to beat it. Now I just have to adjust the seasoning to my palate.
We have a home dehydrator that works well for us. I’ve got 6 pounds of beef in there as I type. Thanks for the link. Maybe one day we can compare samples over a pint or two.
Best,
L
Oh and I use bungee cords from one box fan to the other and place it vertically. That way you can sample and observe the progress.
Care for my Boerewors recipe? ;-) Krumel Pap and Sous? Bobotie? Kooksisters? Fetkook? Chackalaka? Peri Peri Chicken? Peri Peri Shrimp? Home made Chutney? etc. Our food is to die for.
So about 15 years ago I took some Boerewors over to my wifes family get together. My wifes parents now insist I bring Boerewors for Thanksgiving and Xmas. (She is Native born. I am a damned Mercan by choice and a damned good one.)
All the dehydrators I have found are not just forced air but are heated as well. Biltong is not heated. I modified one by adding a spare Dell server CPU fan that does some crazy CFM and it is LOUD. I think it was 1650. It works ok, but the box fan method beats it by a mile.
Thanks for the tip. Maybe that’s what did it. We have a 5 tray Excalibur unit which is a real workhorse. We’ve done fruits, vegetables, and dozens of different jerky recipes. The Biltong didn’t work out and I suspect that’s the reason.
Appreciate the link.
L
Is there any way we can help the farmers there, besides e mailing the White House to ask that they be given visas for asylum? Have you ever heard of safrpsa.org?
That is a farmers prayer for rain. It will rain soon.
On second thoughts why not hook up Afrikaner girls with the responsible rednecks here. You have a son that is redneckish and wants a wife that will cherish him? He wants a hot smart wife... given. Our women are hot. You want pretty babies? You want to see your DIL at Walmart in heels and a skirt all made up anytime you run into her with your friends? You want to see your boy on a leash with a lot of space to roam but not too far? You want a DIL with tighter groupings than you have? Yeah, SA’ers are a no lose. They outwork native born people literally 3 to 1.
The Great American Experiment... So far it has worked. The Great South African experiment worked till Jimmy and the UN and the USSR stuck their noses in and ruined it. We were fixing and educating Africa. My dad had out of 20, 5 black insurance agents working for him. My dad would drive his black agents to the door and just sit outside. We had a pool party when the 5th one bought a car and invited them and their families over. We had a Braai.
People are dumb. It really pains me but it is the truth.
Your thoughts on safrpsa.org?
Fools errand. The place will get built, get seized, the women raped and killed and the men will get tortured and then killed.
“Care for my Boerewors recipe? ;-) Krumel Pap and Sous? Bobotie? Kooksisters? Fetkook? Chackalaka? Peri Peri Chicken? Peri Peri Shrimp? Home made Chutney? etc. Our food is to die for.”
Yes to all, and thank you!
L
Ok, Boerewors.
50% Beef (Chuck)
40% Pork (Butt)
10% Hog jowl
Rough grind it.
Spices: You can use biltong spice but typically the coriander is not scorched also add ground allspice and a tiny bit of ground clove and some nutmeg. Same spice mixture/ratios. Here malt vinegar is a must. Mix a lot but using something that is not going to mash the meat up too much. 24 hrs at least in fridge to let the flavors meld.
Pack loosely into hog casing. No air, but the casing not taught. Grill it curled up in a grilling basket over low coals or fry in a pan also curled up. Try not to prick the casing.
Krummel Pap
http://www.rainbowcooking.co.nz/recipes/putu-pap-krummelpap-crumbly-porridge
Masa works perfect.
Sous http://www.rainbowcooking.co.nz/recipes/sheba-sauce
Beskuit http://www.rainbowcooking.co.nz/recipes/buttermilk-rusks
Dip in your coffee (cofefe) in the morning and you will cry. These rock hard last forever things turn sumptuous.
Bobotie
3 slices of bread
1 cup + ½ cup milk, divided
2 tablespoons olive oil
2 large onions, roughly chopped
4 teaspoons medium curry powder
1 teaspoon dried herbs (whatever you’ve got around – oregano, basil, marjoram, etc.)
1 teaspoon ground cumin
½ teaspoon ground turmeric
2 garlic cloves, finely chopped
1½ pound ground beef
½ cup fruit chutney
4 tablespoons apricot jam
Zest and juice of one medium lemon, divided
4 teaspoons tomato paste
Salt and pepper
2 large eggs
4 bay leaves
Preheat your oven to 350°F.
Soak the bread in 1 cup of the milk.
Heat the olive oil in a wide skillet set over medium heat. Once the oil is hot, add the onions, and cook until soft.
Add the curry powder, mixed herbs, cumin, turmeric and garlic, and stirring constantly, allow to cook for a minute or two until the garlic is soft.
Add the ground beef, and cook, stirring frequently to break up any big chunks, until browned.
Once the beef is browned, remove the skillet from the heat, and stir in the chutney, apricot jam, all the lemon zest, half the lemon juice, tomato paste, and salt and pepper to taste. Mix well, give it a taste, and add more lemon juice, salt, and pepper as desired. It should be delightfully zingy!
Squeeze the milk from the bread, reserving the milk for later, and smooshing and tearing the bread into small pieces. Mix the bread into the beef mixture, and spread evenly into an oven proof dish.
Strain the milk that has come from the bread, and add the remaining ½ cup of milk. Beat in the eggs, and season with ¼ teaspoon salt and pepper to taste. Pour this over the meat, and decoratively scatter the bay leaves on top.
Bake, uncovered, at 350°F for 45 minutes, or until golden brown.
Thats enough for one post.
Chutney, Mrs Balls Style:
Ingredients
650g Dried peaches
250g Dried Apricots
100g Raisins
1 Liter + 1.25 liters white wine vinegar
100ml Worcestershire
2.5kg White sugar
500g Onion chopped
120g Salt (Kosher)
100g Curry powder
75ml Cayenne pepper
30ml Dried pepper flakes
Instructions
To start, place 650g of dried peaches and 250g of dried apricots and raisins in a large bowl.
Pour a liter of white wine vinegar and the Worcestershire over the dried fruit. Stir the fruit around briefly to separate and get everything submerged.
Cover the bowl and allow this to stand for 24 hours, giving it a stir every few hours during this time.
The following day the fruit will have absorbed almost all of the vinegar. Strain the fruit in a colander, and save any syrup that runs into the catch bowl.
Transfer the fruit to your food processor and machine this until almost fine. The texture should resemble that of ground beef.
Tip the ground fruit into a bowl, add the reserved syrup and stir this in.
To continue, chop 500g of onion, measure 120g of salt, 100g curry powder, 75ml of cayenne pepper and 30ml or 2 tablespoons of red pepper flakes.
Place all of these along with the ground fruit into a large pot.
Pour in 1.25 liters of white wine vinegar and stir until everything is well combined.
Pour in 2.5kg of white sugar and stir this until the sugar has dissolved.
Bring the pot to a boil, reduce the heat to a simmer and allow this to continue cooking for about 2 hours until it has thickened to a syrup, glossy sauce. It will darken substantially during this time as well.
Sterilize your bottles in your dishwasher and pour the hot chutney into the hot bottles. Put the lids on and you’re done.
https://www.amazon.com/Mrs-Balls-Original-Chutney-470g/dp/B0001590KU
Since you have authentic Chutney, Monkey Gland Sauce
https://www.youtube.com/watch?v=Q5AbupRkvJs
(No monkeys involved... SA humor for when we took foreign guests out)
Sosaties
Cubed lamb is traditional and you have to soak the apricots in sherry or white wine first. Works with any meat. It helps to add some pork jowl slices by the meat cubes. His recipe isnt bad but neglects to add a cpl tablespoons turmeric. He also doesn’t mention boiling the marinade and then simmering it down to a sauce.
https://www.youtube.com/watch?v=LGmfdLSlskQ
Peri Peri is ground up Birdseye peppers. They are heller hot. Chicken: Boil the chicken for a bit till no longer pink. Depending on your taste add the Peri Peri to olive oil in a ziplock along with salt and pepper Lemon zest and crushed garlic. Marinate in fridge overnight. Finish on a hot grill. Because of the oil it is going to flame up. Let it within reason. Charred skin is part of the flavor.
For shrimp, melt a stick of butter in a pan. Add about a 1/2 of a head of garlic, crushed salt and pepper. Pour in Peri Peri powder. Sauté shrimp till done. Squeeze over lemon.
https://www.amazon.com/Birds-Eye-Chilli-Whole-100g/dp/B00A7QYYRW
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.