Logo

Oh, and here's the updated logo.

Blue texture

Here's a draft for background texture.

Hardware and Software

Hardware

24" x 36" x 3/8" sheet of acrylic

PS3 eye camera that has been modified to only pick up infrared light

5 meter reel of infrared leds

projector

Lexan polycarbonate sheet

Silicon used to make a compliant surface

Software

Driver for PS3 camera

Touchlib - Open source multi touch software

Am Cap - Software that makes the eye camera usable by other programs

Finalized Logo

Recipes/ menu items

Appetizers

Sosaties (Grilled Marinated Meat with Apricots)

2 pounds lamb, cut into 1" pieces
1 pound pork, cut into 1/2" cubes
1 garlic clove, peeled
Salt, pepper
4 tablespoons oil
1 cup onions, chopped
1 tablespoon curry powder
1 clove garlic, minced
2 tablespoons sugar
1 tablespoon tamarind paste
2 cups white vinegar
2 tablespoons apricot jam
2 tablespoons cornstarch dissolved in
2 tablespoons red wine
1/2 pound dried apricots
1/2 cup dry sherry

Place the lamb and pork pieces in a large bowl that has been rubbed with the clove of garlic. Season with salt and pepper, and toss.

In a saucepan, heat the oil. Add the onions and sauté for 5-6 minutes, then add the curry powder and garlic. sauté for another minute. Add the sugar, tamarind paste, vinegar, and jam and stir well. Stir the cornstarch mixture and add it to the onions, and cook, stirring constantly, until it thickens. This should take about 3 minutes. Cool, then add to the meat and toss well. Marinate for 2-3 days.

One day before preparing the sosaties, combine the dried apricots and sherry in a small bowl, cover, and let sit overnight in the refrigerator.

Drain meat from sauce and reserve. Thread lamb, pork, and apricots on skewers. Grill over charcoal until browned on all sides. Serve with heated reserved sauce.

Peri-Peri Chicken

500 grams chicken tenderloins

seasoned flour

1/4 cup olive oil

3 cloves crushed garlic

3 tablespoons fresh chopped coriander leaves or parsley

2 teaspoons chicken stock powder

1/2 red chile -- sliced

3 tablespoons lemon juice

1 kilogram baby potatoes -- parboil and quarter

Peri-Peri basting sauce


Sprinkle the chicken with the seasoned flour. Mix together the oil, garlic, coriander or parsley, dry chicken-stock powder, chili and lemon juice to make a paste. Toss the chicken into the mixture to coat. Stir fry in a hot frying pan in the olive oil for 5-8 minutes until the chicken is just cooked. Add the potatoes and peri-peri sauce and warm through. Serve with extra peri-peri sauce, Portuguese rolls and fresh sambal salads, e.g. chopped onion, cubed avocado, diced cucumber, cubed tomato, cubed pineapple etc.

Tomato Salad

2 large ripe tomatoes, cut into thin slices
1/2 teaspoon salt
Pinch sugar
1 fresh hot green chile pepper, minced
2 tablespoons red wine vinegar

Arrange tomato slices in a serving dish. Sprinkle with salt, sugar, and minced chile pepper. Drizzle on the vinegar. Let salad sit for about 15 minutes before serving.

Mealie Soup (Corn Soup)

2 ounces butter
1 cup finely chopped onions
2 tomatoes, chopped
2 cups canned whole corn, well drained
2 cups creamed corn
1 can evaporated milk
3 cups chicken stock
1 tablespoon salt
1 teaspoon black pepper.

In a large saucepan, heat the butter over moderate heat. Add the onions and sauté for 5 minutes. Stir in the tomatoes and cook for a few minutes. Add the corn, milk, stock, salt, and pepper, and simmer for 15 minutes. Serve with crackers

Entree

Hoender Pastei (Boer Chicken Pie)

One 5-6 pound chicken (hen)
1/2 teaspoon mixed pickling spices
1 tablespoon salt
2 medium onions, peeled, halved
4 carrots, peeled, halved
2 ounces butter
6 tablespoons flour
1/4 cup white wine
Salt, pepper
2 egg yolks
4 tablespoons lemon juice
3 hard-boiled eggs, sliced
4 ounces Danish ham, sliced thinly
Pie crust dough
1 egg beaten with 1 tablespoon water

In a stewpot, place the chicken, spices, salt, onions, and carrots, and cover with water. Bring to a boil and simmer for 1-1/2 hours. Strain the broth and reserve. Cut the chicken up into bite-sized pieces. Slice the carrots and reserve.

In a saucepan, heat the butter over moderate heat. Add flour and stir well, forming a roux. Cook for a few minutes, stirring constantly, then add 3 cups of the reserved chicken broth, the wine, salt and pepper. Stir until thickened slightly. In a small bowl, beat the egg yolks and lemon juice together until frothy, then add to the sauce. Beat well, and continue cooking until sauce thickens more. Remove from the heat.

Preheat the oven to 450 degrees F. In a 4 quart deep-dish baking pan, place the chicken uniformly on the bottom. Arrange the hard-boiled egg slices on top of the chicken, and then top with the ham slices. Spread the reserved carrot slices, then cover with the sauce.

Roll out the pie crust, and lay it over the baking dish. Press along the edge firmly and trim excess. Score in several places to allow steam to escape. Brush dough with egg.

Bake for 10 minutes, then reduce heat to 375 degrees F and bake 30 minutes longer. Crust should be golden brown.

Green Bean Bredie (Lamb and Green Bean Stew)

2 tablespoons oil
1-1/2 pounds lamb, cut into bite-sized pieces
1 cup coarsely chopped onions
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
1/2 cup water
1 pound fresh green beans, trimmed, cut into 1" lengths
2 medium potatoes, peeled, cut into 1/2" dice
1 tablespoon finely chopped fresh hot chile peppers
1/4 teaspoon dried thyme
1 teaspoon salt
Pepper

In a large skillet heat the oil over moderate heat. Add the lamb and brown it in batches. Transfer pieces to a plate.

Add the onions, garlic, and ginger, and cook over low heat. Return the meat to the skillet. Cover tightly, and simmer for 30 minutes over the lowest heat. Stir in the water, green beans, potatoes, chile peppers, thyme, salt, and pepper, and bring to a boil. Cover again, reduce heat, and simmer for about 1 hour, stirring occasionally. Taste for seasoning and serve immediately with rice.

Bobotie (Beef Pie)

2 ounces butter
1 cup onions, thinly sliced
1 apple, peeled, diced
2 pounds chopped cooked beef
2 bread slices soaked in milk
2 tablespoons curry powder
1/2 cup raisins
2 tablespoons slivered almonds
2 tablespoons lemon juice
1 egg
1/2 teaspoon turmeric
6 bay leaves
1 egg
1/2 cup whole milk

Melt the butter in a saucepan. Add the onions and sauté for 5 minutes, then add the apple dice and cook for another minute. Add the chopped beef and combine. Squeeze out the excess milk from the bread slices, then tear up and add to pot. Add the curry powder, raisins, almonds, lemon juice, egg, and turmeric, and stir well.

Place mixture in a greased 9 x 13" baking dish. Place bay leaves vertically in the casserole. Bake at 325 degrees F for 40 minutes, then remove from the oven. Mix together the egg and milk, then pour it over the Bobotie. Bake for 15 more minutes. Remove bay leaves before serving.

Cape Kidgeree (Fish and Rice)

2 ounces butter
4 cups cooked fish, flaked
2 cups cooked rice
4 hard-boiled eggs, separated into whites and yolks
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup evaporated milk

In a saucepan, heat the butter over medium heat. Add the fish and rice and stir gently to combine. Chop the egg whites and add to the pan, along with salt, pepper, and milk. Stir gently until heated through. To serve, garnish with egg yolks, passed through a fine wire sieve.

Rock Lobster Tail Salad

Eight 3 ounce lobster tails
1 teaspoon salt
1/2 lemon, cut into wedges
1/2 cup mayonnaise
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon ground ginger
1 cup celery, cut into 1/2" dice
1/2 cup honeydew melon, cut into 1/2" dice
Lettuce, for presentation
Lemon wedges

Bring water to boil in a large stewpot. Add lobster tails, salt, and lemon. Cover, bring to a boil, then simmer for 5 minutes. Remove from the heat and let sit for 30 minutes. Drain and cool.

Cut around the edge of the underneath side of the shell and remove the meat. Cut into 1/2" pieces. Place in a large bowl.

In a small bowl, combine the mayonnaise with the curry powder, paprika, and ginger. Add the mayonnaise to the lobster, and add the celery and melon. Combine gently. To serve, place lobster mixture on bed of lettuce, along with lemon wedges.

Desserts

Klappertert (Coconut Pie)

1-1/2 cups sugar
1-1/2 cups water
3 cups finely grated fresh coconut
6 tablespoons unsalted butter, cut into small bits
2 eggs plus 1 egg yolk, lightly beaten
1/8 teaspoon vanilla extract
2 tablespoons apricot jam
1 baked short-crust pastry pie shell
8 strips candied citron, 1" long by 1/8 " wide

Combine the sugar and water in a small saucepan and bring to a boil over high heat, stirring until the sugar dissolves. cook briskly, undisturbed, until the syrup reaches a temperature of 230 degrees F on a candy thermometer.

Remove the pan from the heat, add the coconut and butter, and stir until the butter is completely melted. Let the mixture cool to room temp, then vigorously beat in the eggs and vanilla.

Preheat the oven to 350 degrees F. In a small pan, melt the apricot jam over low heat, stirring constantly. Rub the jam through a fine sieve, and brush the jam evenly over the bottom of the baked pie shell.

Pour the coconut mixture into the pie shell, spreading it smoothly. Bake for about 40 minutes. Filling should be firm and golden brown. Before serving, arrange the thin strips of citron in a sunburst pattern in the center of the pie. Serve warm or at room temperature; can be accompanied by whipped cream.

Mombasa Pumpkin Dessert

1 medium sugar pumpkin, seeded and cubed

2 cups white sugar

1 cup coconut milk

1 teaspoon ground cardamom

Steam the pumpkin pieces for 5 to 10 minutes. Scoop flesh from skins

In a medium saucepan, combine the pumpkin flesh and sugar. Heat over medium-low temperature until sugar dissolves into the pumpkin. Add coconut and cardamom. Stir often. Cook until the mixture has thickened to thick pudding-like consistency.

Melktert

3 tablespoons butter, melted

1 cup white sugar

3 egg yolks

1 cup cake flour

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla extract

4 cups milk

3 egg white

1 tablespoon cinnamon sugar

Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray.

In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top.

Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.

Soetkoekies (Spice and Wine Cookies)

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup brown sugar
4 ounces chopped almonds
1/2 cup chilled butter, cut into small pieces
2 eggs, lightly beaten
1/4 cup port or sherry
1 egg white, beaten

Combine the flour, baking soda, cream of tartar, cinnamon, ginger, nutmeg, ground cloves, brown sugar, and almonds in a large bowl. Add the butter and cut into the flour mixture. Add the beaten eggs and red wine and mix dough together vigorously until it can be formed into a ball.

Preheat oven to 350 degrees F. On a lightly floured surface, roll the dough into a rough circle about 1/4" thick. With a cookie cutter, cut the dough into 2" rounds. Arrange the rounds about 1" apart on a buttered cookie sheet. Continue cutting cookies, then brush each gently with the egg white. Bake for 15 minutes—until golden brown. Remove to a rack to cool completely.

dan update

Sorry so late guys. I finally got the irleds, but they don't have a power source to go with it. I have been trying to figure out what we need but the website I ordered them on doesn't seem to have any of the info we need to get them up and running. I'll figure something out though.

Script

I am excited for our table. I am still doing some research on the coding and will have something for tomorrows class.

ref. site

http://www.globalgourmet.com/destinations/southafrica/safrmenu.html

recipe site.. final menu to come soon

Johannes

Here's Johannes the South African Rhino.