Karoo Family Favourites – help sponsor this school classic

THE “Karoo Family Favourites” recipe book, a by now legendary publication of Union Preparatory School in Graaff-Reinet, is set to be reprinted early next year.

Like its predecessor the new edition will be  just short of 300 pages, each  filled with traditional Karoo recipes that will no doubt bring back many memories for those familiar with the region.

“The books have been enormously popular over the years, including as gifts, and many copies have landed up around the world,” says the school’s fundraiser Rose Wright.

Rose is inviting sponsorships  in order to fund the  reprint, which will “hopefully take place within the first quarter of 2012”, she says.

“We’re looking for folk to sponsor pages at R300 per page. Their name or business name will be printed on the  page or pages they’re sponsoring and they’ll  receive a copy of the book.”

Compiled By Janet Kingwill, Lynn Minnaar and Annatjie Reynolds, and with assistance from Jenni Rogers for the revised edition, “Karoo Family Favourites” contains  scrummy recipes, including two Wright favourites – pompelmoes syrup and best-ever buttermilk rusks.

“And I’ve always wanted to try the Scouts’ ‘donkey droppings’, a chocolaty snack for the kids,” Rose adds.

To find out how to order the book, or  sponsor a page, contact Rose at 083-599-9302 or e-mail rose@asghouse.co.za.

Scroll down below as we share a recipe from the book for venison casserole with port.

Recipe: Venison casserole with port

Serves 6

Ingredients

125ml butter; 62.5ml olive oil; 4 carrots, shredded; 2 onions, shredded; 4 cloves of garlic, crushed; 1 bay leaf; 4 sprigs of thyme; 1 venison shoulder (springbok, impala) cubed; salt and pepper; 375ml good port; 6 potatoes, peeled and sliced

Method

Place butter and olive oil in pot.  Add the shredded carrots, onions, garlic, bay leaf and thyme.  Add the cubed venison.  Flavour with salt and peper and port.

Put lid on and leave to simmer slowly for 4 hours.  Once meat is cooked, add the potatoes and cook for another hour.

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