What’S Cooking in the Okavango Delta?

By Harry Feiersinger

Professional chef Harry Feiersinger inherited his love of cooking from his mother, who started his informal training when he was just a child. Some of his fondest childhood memories come from that kitchen, where he and his brothers would watch with open eyesand open mouthsas their mother prepared her magic dishes, including cakes, biscuits, and breads.

He honors those memories by preserving her recipes, along with many of his own, in this collection from the heart. Recreating those amazing dishes became his passion. For forty years, he worked his craft in professional kitchens on several continentsand the open waters of oceans as a chef for major cruise lines. Now, he shares some of his favorite recipes, for you to share with your family and friends.

African Pot Bread
Banana Caramel Tart
Artichoke and Chickpea Tart
Cream Cheese Harlequin Brownies
Beef Filet with Mushroom-Apple Sauce
Blue Cheese Quiche with Mascarpone
Cabbage Vegetable Rolls with Sweet Bell Pepper Sauce
Phyllo Parcel with Curry Cream Spinach and Curry Sauce
Spinach Pancakes with Turmeric Sauce
Chicken Croquettes Mousseline
Creamy Butternut Mango Soup
Amarula Chocolate Pudding
Tanzanian Banana Bread

and many more!

• Language: English
• Publisher: Trafford Publishing
• Release date: Nov 29, 2012
• ISBN: 9781466957596

Harry Feiersinger

Harry Feiersinger was born in Austria, in St. Johan, Tirol Province, on the eastern side of the Austrian Alps, a region loved by skiers, mountaineers, and hikers. He studied to be a chef, specializing in baking and confectionary. For forty years and around the world, he has worked as a chef.

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African Pot Bread

African Pot Bread in the cast iron pot.tifAfrican Pot Bread on the Basket.tif

Ingredients:

800 g/28.2 oz. /3.38 cups, bread flour, sifted

20 g/0.70 oz/1.33 table spoon, table spoon instant yeast

1 tea spoon cream of tartar

100 g/3.5 oz. /6.66 table spoon butter, melted

1 tea spoon granulated sugar

450ml/ 15.21 fl. oz. /1.90 cups, spoon buttermilk

Pinch of salt

2 tea spoon sesame seeds

1. In a saucepan, melt the butter, sugar, and yeast at low heat.

2. In a mixing bowl, combine flour, butter mixture, and all remaining ingredients except sesame seeds.

3. Stir to a firm paste and then transfer the mixture to a floured work surface.

4. Knead the dough for 10 minutes.

5. Place the dough in a warm place and let it rise until it doubles in volume.

6. Butter a cast-iron pot and line it with baking paper.

7. When the dough has risen, knead it again and place it into the cast-iron pot.

8. Bake at 200°C/400°F for 10 minutes; then reduce heat to 160°C/325°F and bake for another 20–30 minutes.

9. Place on a cooling rack, smear with butter, and sprinkle with sesame seeds.

Almond Fruit Cake

Serves 12

Almond Fruit Cake (2).tif

Ingredients:

175 g/6.17 oz. /11.66 table spoon softened butter

175 g/6.17 oz. /11.66 table spoon granulated sugar

2 eggs

240 g/8.46 oz. /1.01 cups, self-rising flour, sifted

120 g/4.2 oz. /0.50 cup dried pears

120 g/4.2 oz. /0.50 cup dried apples

70 g/2.4 oz. /4.66 table spoon glazed cherries

3 Table spoon orange jam

1 shot, Amaretto

4 Table spoonmilk

60 g/2.1 oz. /4 table spoon slivered almonds

1. Preheat oven to 180℃/350°F.

2. Line the bottom and sides of a springform pan with butter and baking paper.

3. Place all ingredients except the slivered almonds into a mixing bowl and stir with a wooden spoon until combined (about 5 minutes).

4. Spoon the batter into the springform pan, smoothing the top with the back of a wet soup spoon.

5. Cover with the slivered almonds.

6. Bake for 1 hour 45 minutes, covering the cake with foil after 20 or 30 minutes to prevent burning the almonds.

7. Test the cake with a skewer. When it comes out clean and dry, remove cake from the oven and let it cool for about 10 minutes.

8. Turn the cake out of the pan; let it cool before serving.

Almond Yogurt Leek Flan

Serves 8

Almond Yoghourt Flan.tif

Ingredients:

For the dough:

150 g/5.2 oz. /0.63 cups, all-purpose flour, sift

10 g/0.35 oz. /0.66 table spoon, instant yeast

40 g/1.4 oz. /2.66 table spoon, softened butter

60ml/2.09 fl. oz. /2.02 fl.oz/4 table spoon, lukewarm milk

10g/0.35 oz/ 0.66 table spoon, granule sugar

10g/0.35 oz. /0.66 table spoon, table spoon salt

1. Place all ingredients on a floured work surface and knead until smooth.

2. Cover the dough, put it in a warm place, and let it rise for 1 hour.

For the flans:

500 g/1.102 lb. leeks

2 table spoon butter

150 g/5.29 oz. //0.63 cup plain yogurt

2 eggs

100 g/3.5 oz. /6.66 table spoon, slivered almonds

2 table spoons chopped fresh dill

Pinch salt and pepper

Dash of nutmeg

1 sweet red pepper

2 table spoon slivered almonds

1. Clean the leeks and cut them into fine strips. Melt 2 table spoon butter in a saucepan and sauté the leeks for about 5 minutes.

2. Put the yogurt and eggs in a mixing bowl and stir until smooth. Add the almonds, leeks, and dill and stir well. Season with salt, pepper, and nutmeg.

3. Preheat oven to 220°C/425°F.

4. Roll out the dough on a floured surface.

5. Place the dough in a well-greased quiche pan about 3 cm/1 in. high.

6. Spoon the mixture into a springform pan.

7. Cut the pepper into thin slices and sprinkle them over the almond mixture.

8. Flake 1 T of butter over the peppers.

9. Bake for 15 minutes, and then reduce heat to 180°C/350°F and bake for another 15 minutes. (If the almonds get too brown, cover the flan with foil.) Can be served hot or cold.

Amaretto Macaroons

140 g/4.93 oz. /9.33 table spoon blanched almonds

140 g/4.93 oz. /9.33 table spoon powdered sugar

1 egg white

30 g/1.05 oz. /2 table spoon apricot jam

1 table spoon vanilla extract

2 shots Amaretto

1. Grate and then pound the almonds thoroughly.

2. Slowly add the sugar and the egg white.

3. Add the Amaretto and apricot jam, mixing until the paste is firm.

4. Allow the paste to rest 10–12 hours before making the macaroons.

5. Line a baking tray with baking paper.

6. Form the paste into a sausage shape and slice it into ¾ in. pieces.

7. Bake at 160°C/325°F for 15 to 18 minutes.

8. Let the macaroons rest for 10 hours and then serve at once. Don’t store too long—they will get very hard.

Apricot Crumble Tart

with Cream Cheese

For the dough:

250 g/8.8 oz. /1.05 cup cake flour, sifdet

10 g/0.35 oz. /0.66 table spon instant yeast

125ml/4.22 fl.oz/0.52 cup, lukewarm milk

30 g/1.05 oz. /2 table spoon butter

50g/1.76 oz /3.33 table spoon granulated sugar

1 egg

Pinch of salt

1. Put all ingredients into a mixing bowl and beat with a wooden spoon until bubbles form in the dough.

2. Cover with a cloth and set aside in a warm place until the dough doubles in size (about 30 minutes).

3. Place into a well-greased pie dish (35 cm/14 in.) and use a fork to punch holes in the dough. (This prevents air bubbles from forming during baking.)

For the topping:

600 g/21.16 oz/1.32 lb. cream cheese

1 shot Galliano liqueur

3 eggs

150 g/5.29 oz. /10 table spoon granulated sugar

Zest of 1 lemon

50g/1.76 oz/3.33 table spoon cornstarch

50g/1.76 oz/3.33 table spoon butter

150 g/5.29 oz. /0.33 lb. crushed walnuts or pecans

80 g/2.82 oz. /5.33 table spoon powdered sugar

1 egg white

200g/7.05 oz /0.44 lb. apricots

50 g/1.76 oz. litchis, diced/7 each

Crumb topping (see recipe, below)

Powdered sugar for garnish

1. If you use fresh apricots, cut a cross on the top and bottom of each one and place them in boiling water for 2 minutes. Then remove them with a spoon, skin and halve them, and remove their pits.

2. Press the dough into a well-greased pie dish and use a fork to punch holes in the bottom.

3. Put cream cheese, eggs, sugar, Galliano, lemon zest, and cornstarch into a mixing bowl and stir until well combined.

4. Pour the cream cheese mixture on top of the dough.

5. Place the apricots upside down on the cream cheese mixture.

6. Melt the butter in a saucepan, adding the crushed walnuts and powdered sugar. Stir until caramelized.

7. Pour the butter mixture onto waxed paper and let cool; then break the caramel into crumbs.

8. Whisk the egg white and then fold in the caramel crumbs and litchis.

9. Spoon the egg white mixture onto the apricots, sprinkling with the crumb topping (see recipe, below).

10. Let the cake rise again 10–15 minutes, and then bake at 200°C/400°F for 30 to 40 minutes.

11. Garnish with powdered sugar.

For the crumb topping:

175 g/6.17 oz. /0.73 cups, cake flour, sifted

100 g/3.52 oz. /6.66 table spoon butter

100 g/3.52 oz. /6.66 table spoon granulated sugar

Pinch of cinnamon

1. Combine first four ingredients and knead to form dough. Use a grater to form crumbs.

Apricot Puffs

Serves 8

Apricote Puffs.tif

Ingredients

For the almond paste:

125 g/4.40 oz. /8.33 table spoon butter, room temperature

250 g/8.81 oz. / cup blanched almonds, finely ground

100 g/3.52 oz. /table spoon granual sugar

1. Put all ingredients into a small mixing bowl and knead with wet hands until combined.

For the puffs:

250 g/8.8 oz. /0.55 lb. Danish pastry dough

120 g/4.2 oz. /0.50 lb. almond paste

8 apricot halves, drained

2 large eggs beaten with 20ml/0.67 fl. oz/1.5 table spoon milk

50g/1.07 oz/3.3 table spoon apricot jam, melted over medium heat

1. Preheat oven to 200°C/400°F.

2. Mix almond paste ingredients together, blending well.

3. Roll out the dough into a 30 cm/12 in. square.

4. Cut the dough into 16 small squares. Place 8 of them onto a well-greased baking dish; these are the bottoms. Cut a round hole in the center of the other 8; these are the tops. Brush the 8 pastry bottoms with the beaten egg mixture and then place a pastry top on each.

5. Put a teaspoon of almond paste into each hole and top with an apricot half.

6. Place the pastries on a baking sheet and leave them in a warm place for 15 minutes.

7. Brush the pastries with the egg mixture again and bake them on the top rack of the oven until crisp and golden, about 10 minutes.

8. Remove the pastries from the oven and brush them with the melted apricot jam. Allow to cool slightly before serving, topped with a little lemon icing.

Lemon Icing

250g/8.81 oz/16.66 table spoon powder sugar

50ml/1.69 fl.oz/3.33 table spoon lemon juice

1. Mix the powder sugar with the lemon juice to light and runnie paste.

Artichoke and Chickpea Tart

Serves 12–14

Artichoke Tarte.tif

Ingredients:

For the Tart Dough

125 g/4.40 oz. /0.52 cup bread flour

55 g/1.94 oz. /3.66 table spoon butter,

45ml/1 .52 fl. oz/3 table spoon cold water

Pinch of salt

1. Blend the flour and salt in a mixing bowl. Add the cubes of butter.

2. Use your finger to rub the butter into the flour until it forms crumbs. Work quickly so that the mixture doesn’t become greasy.

3. Stir in just enough cold water to bind the dough together.

4. Wrap the dough with plastic wrap and chill for 15 minutes.

5. Put dough into a buttered quiche pan and spoon in the filling (see recipe, below).

6. Garnish with hearts of palm.

7. Bake for 30 minutes at 180°C/395°F until the top is crisp and golden.

8. Serve at once.

For the filling:

400 g/14.10 oz. /0.88 lb. chickpeas, drained

400 g/14.10 oz. /0.88 lb. lentils, drained

8 whole artichoke hearts, drained and diced

1 red pepper, seeded and diced

3 baby zucchini, sliced into 5 cm/2 in. sticks

2 table spoon, chopped parsley

2 table spoon lemon juice

5 table spoon olive oil

100ml /3.38 fl. oz. /2 table spoon sour cream

220ml/7.43 fl. oz. /0.92 cup heavy cream

150 g/5.29 oz. / 0.63 cup spoon grated mozzarella

1 table spoon, chopped Dill

1 table spoon, chopped oregano

2 eggs, beaten

Salt and ground pepper

1. Put all ingredients into a mixing bowl and blend well. Season to taste.

For the garnish:

200 g/7 oz. /7 each hearts of palm, sliced diagonally

Asparagus Olive Frittata

Serves 8

Asparagus Olive Tart.tif

Ingredients:

For the vinaigrette:

80 g/2.82 oz. /0.33 cup onions, chopped fine

10 black olives, pitted

2 whole tomatoes, cubed

3 spoon, white balsamic vinegar

120 ml/4.23 oz. /8 table spoon, olive oil

10g/0.350 oz /1 table spoon, brown sugar dissolved in 50ml/1.69 fl. oz. / hot water

80 g/2.82 oz. /0.33 cup, mango or pawpaw, cubes

Salt and pepper

1. Put all ingredients but mangos in a mixing bowl, blend well, and let marinate for 2 hours.

2. Use mangos as a garnish when serving the vinaigrette.

For the frittata:

100 g/3.52 oz. /0.22 lb. spinach leaves

250 g/8.8 oz. /0.55 lb. white asparagus spears

200 g/7 oz. /0.44 lb. green asparagus spears

125 g/4.4 oz. / 0.55 cup grated mozzarella

12 eggs

200ml/6.76 fl. oz. / 0.84 cup heavy cream

3 table spoon oyster sauce

Pinch of nutmeg

Salt and black pepper

120ml/4.05 fl. oz. /8 table spoon, olive oil

1. Wash the spinach and cut it into 2 cm/¾ in. strips.

2. Cut the ends off the white and green asparagus, and then peel the white asparagus only. Cut all the asparagus into 3 cm/1¼ in. spears. Bring salted water to a boil. Boil the white asparagus for 1 minute, and then add the green asparagus and boil for 1 more minute. Remove the asparagus and immerse it in ice water to cool, and then place it on a kitchen towel to dry.

3. Preheat the oven to 180°C/350 °F.

4. Whisk the eggs, nutmeg, salt, pepper, oyster sauce, and cream. Add the spinach.

5. Heat the olive oil in a 28 cm/11 in. nonstick frying pan and add the egg mixture.

6. Place the asparagus evenly across the pan, sprinkle with grated mozzarella, cover, and cook on the stove for 10 minutes.

7. Uncover and bake in the oven for 5 minutes, and then remove, turn the frittata onto a platter, return to the frying pan, and bake for another 5 minutes.

8. Remove the pan from the oven and again turn the frittata onto a serving plate. Cut into portions and serve with the tomato vinaigrette, topped with mango.

Avocado, Pawpaw, and Walnut Salad

Serves 8

Avocado, Paw-Paw Apple salad.tif

Ingredients:

For the salad:

2 avocados, peeled, pitted, sliced, and sprinkled with lemon juice to prevent browning

1 pawpaw, peeled, pitted, and sliced

1 large red apple, peeled, cored, sliced, and sprinkled with lemon juice

3 bacon strips, fried and chopped fine

1 red onions, diced

1 bunch lollo rosso lettuce, shredded

For the dressing:

110ml/3.72fl.oz. /7.33 table spoon olive oil

3 bacon strips

50ml/1.69 fl. oz. /3.3 table spoon hot water

1 table spoon, french mustard

4 table spoon walnuts, roasted and crushed

4 table spoon heavy cream

Salt and pepper

1. Fry bacon until crisp and drain the grease.

2. Place the olive oil, hot water, and mustard into a mixing bowl, and whisk until well blended.

3. Fold in the sour cream and walnuts. Sprinkle with salt and pepper.

4. Arrange avocado, pawpaw, apples, and bacon over a bed of shredded lettuce and top with dressing, or serve in individual serving bowls.

Bean Sprout Spring Rolls

with Avocado-Pawpaw Dip

This juicy, succulent dish can be used as an appetizer, main dish, side dish, or snack.

Serves 6

Bean Sprout Spring Roll Cheese Sauce (2).tif

For the pastry:

12 strips phyllo pastry, each 14 x 18 cm/5½ x 7 in.

2 eggs, beaten

For the filling:

4 ripe avocados, peeled, pitted, and diced.

Lemon juice for sprinkling

450g/15.87 oz. /1.90 cup canned bean sprouts

200g/7 oz. /0.84cup snow peas, ends trimmed, sliced thin

200g/7 oz. /0.84 cup Chinese cabbage, sliced thin

100g/3.52 oz. /0.42 cup fresh pineapple, peeled and sliced thin

100g /3.52 oz. / 0.42 cupbaby zucchini

Zest of 1 lemon

30ml /1.01 fl. oz. / 2 table spoon soy sauce

50g/1.76 oz /3.3 table spoonThai lemongrass

30ml/1.01 fl. oz. / 2 table spoon oyster sauce

Pinch of lemon pepper

80ml /2.70 fl. oz. /5.3 table spoon Sweet chili sauce

Salt

Vegetable oil for frying

1. Put all ingredients into a large mixing bowl and blend well.

2. Stir-fry in a wok or a large saucepan 2–3 minutes. Sprinkle with lemon juice and set aside

Prepare the spring rolls:

1. Prepare the phyllo pastry 2 layers at a time.

2. Brush each 2-layer sheet with beaten egg, spoon the filling onto the lower end, and then spread the mixture evenly from left to right, leaving a 1 cm/½ in. margin on each side.

3. Fold the margins over the edge of the mixture and roll into a sausage shape. Brush the other end with beaten egg and seal.

4. Heat 2 cm/¾ in. oil in a large frying pan.

5. Fry the spring rolls in the hot oil on both sides until golden brown.

6. Drain on paper towels. The spring rolls should be crisp and not greasy.

7. Place on a serving platter, sprinkled with sweet and sour sauce. Serve with cold avocado-papaw dip. (See both recipes, below).

For the avocado-pawpaw dip:

1 medium pawpaw, peeled, pitted, and diced

1 ripe avocado, peeled and pitted

80ml/2.70 fl.oz. /5.3 tabple spoon sweet chili sauce

45ml/1.52 fl oz. /3 table spoon soy sauce

100ml/3.38 fl.oz /6.66 table spoon mango juicePinch of salt

Ground black pepper

1. Place all ingredients in a food processor and blend until smooth. Serve the sauce cold

For the sweet and sour sauce:

80ml/2.70 fl. oz. /5.3 table spoon soy sauce

120ml/4.05 fl. oz. /8 table spoon olive oil

40ml/1.35fl.oz. /9.33 table spoon brown balsamic vinegar

30g/1.05 oz /2 table spoon brown sugar dissolved in 30ml boiling water

1. Whisk all ingredients in a mixing bowl and then beat the mixture until it forms a paste.

Avocado Bread

Makes one loaf

Avocado Bread.tif

Ingredients:

500 g/17.6 oz. /1.102 lb. bread flour, sifted

2 tea spoon baking powder

1 tea spoon cream of tartar

1 table spoon salt

2–3 eggs

130 g/4.58 oz. /0.54 cup, mashed avocado

250 g/8.81 oz. /1.05 cup buttermilk

50 g/1.76 oz. s/3.3 table spoon sunflower seeds

130 g/4.58 oz. /0.54 cup sesame seeds

50 g/1.76 oz. butter /3.3 table spoon (if you use a baking pan)

1. Preheat oven to 180°C/350°F.

2. Butter the bottom of a baking sheet.

3. Sift the flour and add baking powder, cream of tartar, and salt.

4. Beat the eggs, avocados, buttermilk, and add to flour.

5. Mix well and stir in the sunflower seeds.

6. Sprinkle with sesame seeds

7. Place on the baking sheet and bake for 45 minutes. If the dough is too soft, use a buttered baking pan or add more flour.

8. Place on a cooling rack and spread with butter.

Avocado Cocktail Pizza

Serves 12

Avocado Cocktail Pizza.tif