BUSKAID ACADEMY

The Buskaid Academy of String Teaching and Performance was established by Rosemary Nalden in January 1997 in response to requests from the local community in Diepkloof Soweto. Initially the Academy consisted of fifteen members of another Diepkloof Project which the Buskaid Trust had been funding, and a few new beginners. Since then it has more than quadrupled in size and currently comprises approximately 115 students ranging in age from four to thirty-two, all of whom are drawn from the less privileged local community. 

MY RECIPE FROM AUSTRALIA

- MEAT PIE -

INGREDIENTS:

                                                                           

• 500g minced beef                                     
• 1 onion chopped
• 1 cup water, divided
• 2 beef boullion cubes
• 1/4 cup ketchup
• 2 teaspoons Worcestershire sauce
• - pepper
• 1/2 teaspoon oregano
• 1 pinch nutmeg
• 3 tablespoons plain flour
• 2 puff pastry sheets

DIRECTIONS:

 1. Pre-heat oven at 220 degrees Celsius.

 2. Brown meat and onion.

 3. Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano,            and nutmeg.

 4. Boil and cover for 15 minutes.
 5. Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix.
 6. Let cool.

 7. Grease a pie dish and line with puff pastry.
 8. Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the pastry top on;    press edges down with a fork.
 9. Trim edges and glaze top with milk or beaten egg.

10. Bake in a very hot oven, 220 degrees Celsius for 15 minutes.
11. Reduce heat to 180 degrees Celsius and bake for 25 more minutes, or until golden brown.
12. Serve with veggies, fries, or salad.