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WILDEBEESKASTAIINGS

SOUTH AFRICA.
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This is a very old recipe which for some reason was supplanted in the popularity stakes by koeksisters

Wildebeeskastaiings, an old South African recipe A real sweet treat
Wildebeeskastaiings
from South Africa
It is certainly worth trying and if you find koeksisters a bit too sweet you may find Wildebeeskastaiings more suited to your palate In an attempt to translate for the curious

Wilde equals wild

Bees equals beast, generally of the bovine variety

Wildebees equals wild beast actually a very large wild bovine creature similar to the gnu, possibly think buffalo

Kastaiings equals gonads. (This is the slang interpretation] Normal usage is chestnuts, which carries the same implication

So WILDEBEESKASTAIINGS equals Gonads of a large wild beast of the bovine type

In this instance bovine does not imply good natured/tempered.

However, you can relax, this recipe does not involve the use of gonads.

The name is derived from the fact that somebody once thought that the end result looked like Wild Beast Gonads.

Syrup Ingredients

½ lb [225g] sugar
1 cup water
2 tbsp [30ml] golden syrup
1 tsp [5ml] lemon juice.

To Make the Syrup

Place all the ingredients into a heavy bottomed saucepan and bring to the boil.

Stir until the sugar is completely dissolved.

Then simmer the syrup over moderate heat for 10 minutes, until it forms a syrup.

Remove from the heat and allow to cool.

Refrigerate overnight.

About 15 to 20 minutes before needed place in the deep freeze compartment of the refrigerator, to ensure that the syrup is as cold as possible, without becoming frozen.

Batter Ingredients

11 oz [310g] cake flour
½ cup [125ml] milk
2 eggs
1 tbsp [15ml] baking powder
1 tbsp [15ml] butter
good pinch salt
cornflour as required
extra butter softened
sunflower oil for deep frying.

To Make the Batter

Beat the eggs in a small bowl.

Double sift the flour, salt and baking powder together.

Rub the tablespoon of butter into the mixture.

Add the milk to the beaten eggs and beat well.

Cut the milk/egg mixture into the flour mixture using a spatula.

Add a little extra milk if the dough is too stiff. Alternatively add a little extra flour if the dough is too wet.

Making the Wildebeeskastaiings

Shape the dough into a sausage and divide into 6 equal lengths.

Place each length separately on a floured board and roll into a thin oval surface.

So that you end up with 6 ovals. Spread the softened butter on each oval and sprinkle well with cornflour.

Place the ovals one on top of each other, resulting in one stack, 6 ovals high.

Roll out into a thin rectangular shape.

Roll up this rectangle, very tightly from one of the short ends.

Cut the roll into 1 inch [2½cm] slices using a sharp knife.

Wet the ends of each little roll and press each end together to prevent the roll from opening during frying.

Heat the oil over moderate heat in a deep saucepan.

Remove the syrup from the fridge a divide equally into 2 separate bowls.

Deep fry the rolls a few at a time until the become golden brown.

Remove from the oil using a slotted spoon and dip them immediately into one of the bowls of ice cold syrup.

Drain on a wire rack over a tray.

After doing ½ of the kastaiings, the syrup, in the bowl being used, will have started to warm. Start using the other bowl of syrup.

Let the Wildebeeskastaiings cool before serving (some people like them chilled)


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