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Browse recipes by: All Recipes, Beef Recipes (54), Bread Recipes (10), Chicken Recipes (37), Dessert Recipes (2), Fish Recipes (27), Lamb Recipes (18), Pork Recipes (23), Sauces Recipes (5), Vegetarian Recipes (40), Venison Recipes (4)

GNOCCHI WITH BACON AND CHEESE SAUCE

Screen Shot 2019-10-12 at 07.43.50The inspiration for this recipe comes from Guido, who as you might guess from his name, is Italian. Guido once served me a brilliant bacon and blue cheese gnocchi – so brilliant that I had to go back the next day to have it again. As Guido is not on standby at my house to make this every day, I had to start making it myself. This meal works very well as a substantial starter for a fancy and expansive braai meal, where the mains would be meat served with a side of vegetables or salad. However, it is a delicious recipe, quite rich, and robust enough to stand on its own as a main meal, which is how I usually enjoy it. 

WHAT YOU NEED:

FOR THE GNOCCHI

  • 1 kg (about 6)potatoes (peeled and quartered)
  • 1 tsp saltwater
  • 1 egg
  • 2 cups white bread or cake flour

FOR THE SAUCE

  • 1 tot butter
  • 1 tot olive oil
  • 1 onion (chopped)
  • 1 packet(200g) bacon (chopped)
  • 2 garlic cloves (crushed and chopped)
  • 1 cup cream
  • 1 block(125g) blue cheese
  • 300g white Cheddar cheese
  • fresh parsley (chopped, to garnish, optional)

WHAT TO DO: 

  1. Peel the potatoes and then quarter them.
  2. Now cook the peeled potato chunks in salted water until very soft. Essentially, they need to start cracking. Then drain them and mash them very finely with a masher or a fork. Let the mashed potatoes cool down. It doesn’t need to be ice cold – just cooled down completely; cool enough that it doesn’t cook the egg in the next step. We’re talking about a cooling period in the region of half an hour, not half a day. Add the egg to the cooled-down mashed potatoes and stir it in with a fork until everything is mixed.
  3. Now wash your hands and add one cup of flour, then properly mix it into the mashed potatoes with a clean hand. Next, add the other cup of flour and properly mix that into the mashed potatoes as well.
  4. Once you have a firm, soft piece of ‘potato dough’, take a ball or chunk of dough at a time and roll it into a sausage shape on a floured cutting board. Basically, each piece should look like pieces of lily-white, thin boerewors.
  5. Now cut the potato dough sausages into smaller pieces of about 2 cm each and gently roll each piece in flour. You need to coat each piece lightly in flour, otherwise they will all stick to each other.
  6. Get a pot of water boiling on the fire. We will later use this pot of boiling water to cook the gnocchi.
  7. Get another sizeable fireproof pan or a potjie on some flames and add the butter, oil, onion and bacon to that. Fry and toss the onion and bacon until you like the look of them and then add the garlic.
  8. Soon after the garlic starts to brown, move the potjie or pan to an area with slightly less heat and add the cream, blue cheese and Cheddar cheese. Theoretically, you could grate the cheeses but that is actually too much work and just means you have to wash the grater. Simply use the same knife you used to chop the onion and garlic and chop these cheeses into little blocks with that. Use a wooden spoon and stir everything. 
  9. As soon as the cheese is in the pan, add the gnocchi to the boiling pot of water you got going a while ago. The gnocchi will cook very quickly, in about a minute or two. Each individual one will start to float on the surface as soon as it’s ready.
  10. Scoop the cooked gnocchi into a strainer, and from there into the pan with the sauce, or simply use a slotted spoon and take them straight from the boiling water into the sauce. 
  11. Once all the gnocchi are united with the cheese sauce, gently toss everything so that all the gnocchi is coated with sauce and now let it simmer for a minute or five until you’re happy with the look of it. In other words, until you’ve poured a few glasses of wine. 
  12. Serve garnished with parsley, or simply serve as is.

 

 

LAMB KOFTA BURGERS

Screen Shot 2019-10-12 at 07.30.41This burger recipe has all the good qualities of a kofta. This will be a great addition to your usual burger braai.

WHAT YOU NEED:

For the patty:

  • 1kg beef or lamb mince
  • 1 tot paprika
  • 1 tot cumin
  • 1 tot coriander
  • Salt
  • Pepper
  • Fresh parsley, chopped finely
  • Fresh coriander, chopped finely
  • ½ red onion, grated

For the sauce:

  • 500 ml Full cream yogurt
  • ½ red onion, chopped
  • 2 garlic cloves
  • Juice of 1 lemon
  • ½ cucumber chopped
  • 1 tot freshly chopped mint

For the burger:

  • 4 burger rolls
  • Salad leaves
  • Chopped tomatoes

WHAT TO DO:

  1. If you have a mincer available, use meat like brisket and make your own mince. Otherwise just use good quality beef or lamb mince to make your patties.
  2. Mix together all the spiced, onion and fresh herbs with the meat and make sure everything is well mixed.
  3. Use your recently washed hands to form 6 – 8 patties, depending on the size of patties that you want.
  4. Braai the patties over hot coals until medium done.
  5. While the meat is on the braai, prepare your sauce by combining the yogurt, cucumber, onion, garlic and mint. And season with lemon juice, salt and pepper.
  6. Build your burger starting with the roll, then salad leaves, your spiced patty, yogurt sauce and top it off with fresh chopped tomatoes

POT ROAST CHICKEN

Screen Shot 2019-10-05 at 11.52.32For this version of braaied chicken you’re going the decadent extra mile. You’re not just braaing it on a grid or baking it in your man-oven, you’re roasting it in your potjie. We’re talking whole chicken cooked in a potjie with loads of garlic and white wine, cream and herbs. When you’re done you might feel the urge to do a little victory dance, but don’t. Those are for rugby players when they score tries, and they’re usually embarrassed about it a few years later.

WHAT YOU NEED(serves 4)

  • 1 tot olive oil1 onion (finely chopped)
  • 1 packet smoked streaky bacon (about 200–250 g, finely chopped)
  • half a bulb of garlic (skin the cloves but leave them whole)
  • 1 carrot (peeled and finely chopped)
  • 1 celery stick (finely chopped)
  • 3 sprigs fresh thyme
  • 1 medium-sized whole chicken
  • 1 tot brandy
  • 1 cup dry white wine
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup cream (125 ml)
  • mashed potatoes or cooked white rice(to serve)
  • 1 tot fresh parsley (chopped, for garnish)

WHAT TO DO

  1. Heat the oil in your potjie (a classic shape no. 3 is perfect) over a hot fire, then add onions, bacon, garlic, carrots and celery. Fry for about 5–10 minutes until it all starts to brown.
  2. Add the thyme and the chicken and fry for another 5–10 minutes, browning the chicken slightly on both sides. Here and there the vegetables and bacon should also be turning brown in the bottom of the potjie.
  3. Now add the brandy and scrape the bottom of the potjie with a wooden spoon to loosen any dark bits sticking down there. Those sticky bits create flavour but you need to scrape them loose to unleash said flavour. Let the brandy boil rapidly for a few minutes until it evaporates, then add the white wine, salt and pepper. Cover with a lid and simmer (breast sides of the chicken down) over low heat (coals, not flames) for 1½ hours. Turn the chicken breast side up for the last 15 minutes of this time.
  4. Now pour in the cream, and bring back to a simmer. Cook for another 15 minutes uncovered, then remove from the fire and let the meal rest for about 10 minutes before serving.
  5. Serve on mashed potatoes or white rice garnished with chopped parsley.

    AND …If you serve it with whole sprigs of thyme, as I did for garnish in this photo, remember to move them to the side before you eat the chicken. You wouldn’t eat whole sprigs of fresh thyme on your chicken as the woody parts are too hard to chew

 

BEAN BOLOGNESE

Screen Shot 2019-10-05 at 11.35.50

My family started making spaghetti Bolognese on the fire during camping trips in Botswana and Namibia when I was a teenager. The secret to a great Bolognese sauce is to simmer it over low coals for quite a while. When camping in the Central Kalahari Game Reserve, the problem with cooking something that smells this good, simmering and releasing flavours, is that a pride of lions might smell it as well and pay your camp a visit, as happened to us one evening. We ate in the car that night.

WHAT YOU NEED (feeds 6)

  • 2 tots olive oil
  • 1 onion (finely chopped)
  • 1 carrot (grated)
  • 1 celery stick (finely chopped)
  • 2 garlic cloves (crushed and chopped)
  • ½ tot mixed dried herbs (or 1 tot finely chopped fresh herbs like basil, thyme and parsley)
  • ½ cup red wine
  • 1 tin red kidney beans (drained)
  • 1 tin black beans (drained)
  • 2 tins tomatoes
  • 2 tots tomato paste
  • 1 tsp sugar
  • ½ tot lemon juice
  • salt (to taste)
  • ground black pepper (to taste)
  • 500 g pasta (like tagliatelle or spaghetti)
  • Parmesan cheese (or Cheddar cheese, shaved or grated, to serve)

WHAT TO DO

  1. Heat oil in a potjie over a medium-hot fire. Add the onion, carrot and celery, and gently fry for 5–10 minutes until the onion is soft and shiny but not brown.
  2. Add the garlic and herbs to the pot and fry for 2 minutes.
  3. Pour in the wine and stir well. Use your spoon to scrape and loosen any bits stuck to the bottom of the pot. Cook until the wine is almost completely reduced.
  4. Now add the beans, tomatoes, tomato paste, sugar, lemon juice, salt and pepper. Stir well and bring to a simmer over low heat. Put the lid on the pot and simmer for 1 hour, stirring every 10–15 minutes to ensure that the sauce doesn’t cook dry and burn. You need low heat and a gentle simmer – exactly the opposite of braaing steak. If the pot runs dry, add a bit of water.
  5. After 1 hour of cooking, add salt and pepper to taste; take off the lid and simmer uncovered while you cook the pasta in salted water in a separate pot.
  6. When the pasta is cooked and you’re happy with the Bolognese sauce, serve as you see fit. I usually see fit with a bit of shaved Parmesan or grated aged white Cheddar.

 

AND …

 

Pasta, like spaghetti and tagliatelle, takes about 7–8 minutes in plenty of rapidly boiling salted water to become al dente, which means ‘just cooked with a slight bite to it’. For 500 g of pasta you need about 5 litres of water and ½ tot of salt. Don’t overcook pasta or it will become a soggy mess. When it’s done, drain the water off and immediately drizzle the pasta with olive oil to stop it sticking to itself.

 

 

CHICKEN AND MANGO POTJIE

Screen Shot 2019-09-27 at 13.07.42

The sweetness of the mango goes great with the coconut milk, this is a great combination of flavours and a crowd pleaser.

WHAT YOU NEED:

  • 1 tot olive oil
  • 1 onion, chopped
  • 2 peppers, chopped (red and yellow)
  • 6 – 8 skinless chicken thighs
  • 2 garlic cloves, chopped and crushed
  • 1 tot freshly grated ginger
  • Salt and pepper to taste
  • 1 tot medium curry powder
  • 1 tin coconut milk
  • 1 mango, cut into blocks

WHAT TO DO:

  1. Heat the oil in your potjie and fry the onion and peppers until soft.
  2. Add the chicken pieces and let them fry with the meat side down in order to get a bit of colour on the chicken. Next season the chicken with salt, pepper and curry powder.
  3. Add the garlic and ginger and fry for another minute.
  4. Add half of the mango blocks and coconut milk, place the lid on top and let this simmer on low heat for 30 – 40 minutes.
  5. Open the potjie, add the rest of the mango and let it simmer for about 15 minutes without the lid.
  6. Serve the potjie with fresh roosterkoek on the side.

 

 

FRIED RICE WITH PORK AND MUSHROOMS

Screen Shot 2019-09-27 at 13.57.37This recipe is a great idea for left over rice at the end of your weekend braai’s. You can also use left over braai meat that you chop, instead of the pork mince. Add any vegetables that you have available and create this delicious potjie at home.

WHAT YOU NEED:

  • 1 tot olive oil
  • 1 onion chopped
  • 1 pepper, chopped (red or yellow)
  • 2 garlic cloves, chopped and crushed
  • 1 tot freshly grated ginger
  • 500 g pork mince
  • Salt and pepper
  • 1 packet white button mushrooms, chopped
  • 1 tot soya sauce
  • 1 cup peas
  • 2 cups cooked rice
  • 1 tot port
  • Juice of 1 lemon
  • 1 egg

WHAT TO DO:

  1. Heat the oil in your potjie on the fire and fry the onion and peppers until soft. Add the garlic and ginger and fry for 1 minute
  2. Add the pork and season with salt and pepper. Fry the pork until brown and cooked.
  3. Add mushrooms, season with soya sauce and port and let this simmer for about 5 minutes.
  4. Add the cooked rice and peas and mix everything well.
  5. Right at the end, crack the egg in the potjie and stir until it is cooked and combined into the rice.
  6. Season with extra salt and pepper if needed and a squeeze of fresh lemon juice.

 

 

LENTIL BOBOTIE


Screen Shot 2019-09-19 at 12.50.52Bobotie is a South African classic and an important part of our culinary heritage. It’s also one of my favourite meals, but this doesn’t make me special: everybody loves bobotie. As with many other South African cult hits, the best and original way is in a potjie on a braai fire. I believe it’s your moral duty to perfect the art of making bobotie. It’s a great way to show off when you cook for visitors to South Africa. And here you have a version that is vegetarian.

WHAT YOU NEED (feeds 6)

  • 500 g lentils (I like the multicoloured pack but any will do)
  • 2 tots olive oil
  • 3 onions (finely chopped)
  • 3 garlic cloves (crushed and chopped)
  • 1 tot medium-strength curry powder
  • ½ tot ground turmeric
  • ½ tot salt
  • 1 tsp black pepper
  • 1 cup apricot jam
  • ½ cup raisins
  • ½ cup almond flakes
  • 1 tot vinegar (or lemon juice)
  • 3 eggs
  • 1 cup milk
  • 5 bay leaves
  • 2 cups uncooked long-grain white rice (to serve – this is usually spot-on for 6 people once cooked)
  • chutney (to serve)

WHAT TO DO

  1. Place the lentils in your potjie on the fire with enough water to cover them, and simmer until soft for about 20 minutes. Drain and keep aside.
  2. Heat the oil in a flat-bottomed potjie over a medium-hot fire and fry the onions and garlic until the onions are soft but not brown.
  3. Add the curry powder and turmeric, then fry for a minute – the bottom of the potjie will look quite dry so pay attention and don’t let the mixture burn.
  4. Add the cooked lentils and fry for a few minutes, mixing everything together.
  5. Add the salt and pepper, apricot jam, raisins, almond flakes and vinegar/ lemon juice. Stir well, bring to a slow simmer and put on the lid. Simmer for about 10 minutes, stirring once in a while to make sure the mixture doesn’t burn.
  6. Now remove the lid and flatten the mixture with the back of your spoon so that it’s even across the bottom of the potjie. Whisk the eggs and milk together in a small mixing bowl, then pour over the bobotie. Stick the bay leaves into the egg mixture. Cover with the lid and put a layer of hot coals on top of the lid. At this stage, you only want coals on the lid, not underneath the potjie. Bake like this for 30 minutes and then your bobotie is ready.
  7. Serve with rice and chutney on the side.

AND …

Many seasoned bobotie eaters also like sliced banana, coconut or chopped tomatoes with their bobotie. Serve whichever sambals you prefer.

 

 

 

MACARONI AND CHEESE BRAAIBROODJIE

Screen Shot 2019-09-21 at 10.42.18Yes, this is exactly what you think it is. Mac and cheese, in the form of a braaibroodjie. All the best worlds of comfort food, in one place.

WHAT YOU NEED:

  • ½ packet of macaroni
  • 1 packet of DENNY Cheese cook in sauce
  • 300g cheddar cheese, grated
  • 1 packet streaky bacon, roughly chopped
  • 1 loaf white toaster bread
  • Butter to spread on the bread slices

WHAT TO DO:

  1. Cook your macaroni in a pot according to the instructions on the packet in water until soft. Drain the water and put the macaroni aside.
  2. Add the bacon to your now empty pot, with a bit of olive oil and fry until cooked and crispy.
  3. Add the Macaroni to your bacon and pour over the Denny sauce and let this simmer for 2 minutes. Add half of the grated cheese.
  4. Build your braaibroodjie, spread butter on the outside of your bread slices.
  5. Place a spoonful of macaroni and cheese sauce on the bread, top with grated cheese and cover with the other slice of buttered bread.
  6. Braai the braaibroodjies in a hinged grid over medium coals and turn often making sure the outside of the bread is toasted and the cheese on the inside is melted.

 

JAN BRAAI PIZZA

Screen Shot 2019-09-15 at 12.15.13This will probably become one of your favourite go-to recipes. Whether you are craving it, want to impress guests, or are on a road trip and want to do a quick scenic and hassle-free braai, this is a nice trick to have up your sleeve. I first made this on the Jan Braai vir Erfenis television show a few years ago and it went cult overnight. In those first few weeks of the Jan Braai Pizza, many supermarkets sold out of ready-made pizzas on a daily basis, such was the demand. The possibilities with toppings are endless and you can use whatever your favourite off-the-shelf pizzas are. I usually go for two store-bought pizzas with different toppings and then manually add some extra feta cheese before going to the fire. Enjoy!


WHAT YOU NEED
 (feeds 2–4)

  • 2 store-bought pizzas (raw but prepared, with the toppings of your choice)
  • something extra (including but not limited to feta cheese, garlic, mushrooms, capers, olives, roasted vegetables or sundried tomatoes)
  • a hinged grid

WHAT TO DO

  1. Light a fire and wait till the coals are the same heat that you would braai your braaibroodjies on – in other words, medium heat.
  2. Place the two pizzas on top of each other with the fillings facing to the inside. If you want to add anything extra, do so beforehand.
  3. Place the pizza sandwich in your hinged grid, close the grid tightly, and braai the pizza, turning it often, the same as you would do with a braaibroodjie. You want the outside to be toasted and crispy and the cheese on the inside to be completely melted.
  4. Once you have achieved the perfect pizza, take it off the grid, slide it onto a wooden board and cut into slices. Serve immediately.

BANANA AND BACON BRAAIBROODJIE

Screen Shot 2019-09-06 at 13.54.57

As we all know the braaibroodjie is and will always be the best braai item in the world. There is always something new and different to put on top of your braaibroodjie. While visiting a banana farm, I thought these bananas deserve to be the star on a braaibroodjie.

WHAT YOU NEED:

  • 16 slices of bread
  • Butter to srpead on the bread
  • 1 packet of streaky bacon
  • 8 bananas, halved or sliced into slices
  • 1 block (300g) grated cheddar cheese
  • Golden syrup

WHAT TO DO:

  1. First braai your bacon, you can either braai it on a grid for the best crispy bacon, or use a pan or lid of your potjie to braai them if you dont have an extra grid hanging around.
  2. Spread butter on the outside of your bread. Place the cheese, the bananas, then bacon on the side of the bread that is not buttered.
  3. Drizzle some syrup over and close the braaibroodjie with another slice of bread that is buttered on the outside.
  4. Braai the braaibroodjies over medium heat, making sure to turn them often. This will enusre that the cheese is melted and the bread is toasted, nice and crispy.

CHOCOLATE FONDANT WITH MACADAMIAS

Screen Shot 2019-09-06 at 14.11.09There is a medical reason why you should eat chocolate. The scent of the chocolate increases theta brain waves, which induces relaxation. We all know how vitally important it is to destress, relax and feel good about your life. And this is why you and your loved ones should consume the baked chocolate potjie as often as possible. It will make you a better person.

WHAT YOU NEED(feeds 8)
FOR THE BATTER

  • 1 egg 
  • 3 tots butter(melted)
  • ½ cup milk
  • ½ tot vanilla essence
  • 1 cup self-raising flour
  • 1 tot cocoa powder
  • pinch of salt
  • ½ cup sugar
  • 2 small slabs dark chocolate (80g each, broken into blocks you can also use one of each, dark and milk)
  • 100 g macadamia neute , roughly chopped

FOR THE SAUCE

  • 1½cups brown sugar 
  • 2 tots cocoa powder
  • 1½cups boiling water

TO SERVE

  • fresh cream or ice cream

WHAT TO DO

  1. Make the batter, part 1: In your no. 10 flat-bottomed baking potjie, whisk the egg and then use your wooden spoon and mix the butter, milk and vanilla with the whisked egg.
  2. Make the batter, part 2: Now mix the flour, cocoa, salt, sugar, chopped chocolate pieces and chopped nuts into the wet mixture of step 1. Just use the sugar and cocoa specified as ingredients for the batter, not the sugar and cocoa for the sauce, which only comes in the next step. Everything needs to be mixed properly so use a wooden spoon and put in some effort. If you’re unfit get one of your friends or family members to help you, or buy yourself a cordless stick blender (it changed my life).
  3. Make the sauce:Stir the sugar, cocoa powder and boiling water together until all the sugar has dissolved and the mixture is smooth. Slowly pour this hot cocoa-sugar-water mixture over the dough mixture that is already in the pot. 
  4. Bake:Put the lid on the potjie and bake for 25 minutes by placing coals under the pot and a lot of coals on the lid of the pot. Your work of art is ready when the top is firm to the touch.
  5. Serve with fresh cream or ice cream.

 

 

BOEREWORS AND CHILLI BRAAI PITAS

Screen Shot 2019-09-06 at 13.52.31

Approach this recipe as you would a braaibroodjie and braai over medium heat and slowly, turning often. The fat from the boerewors will make the pita sides crispy and full of taste. The chilli I used was a gift from Komatiepoort, but you can add any type of spicy chilli that you enjoy.

WHAT YOU NEED:

  • 1 tot olive oil
  • 1 punnet mushrooms of your choice, chopped
  • 1 onion, chopped
  • 1 packet Jan Braai Boerewors, removed from the casings
  • 1 tub plain cream cheese
  • Chillis of your choice (I used pickled chillis)
  • 1 cup grated cheddar cheese
  • 4 Pita breads
  • Butter to spread on top of the pitas

WHAT TO DO:

  1. Heat the oil in your pan on the fire and fry the chopped mushrooms until soft. Add the onions and fry for a few minutes.
  2. Next add the boerewors that is removed from the casing and fry until cooked and starts to get a bit crispy on the edges.
  3. Start to prep your pitas, gently cut them open with a sharp bread knife. 
  4. Spread the inside with cream cheese, top with chillis and then the boerewors mixture.
  5. Sprinkle cheese over everything and close the pita. Spread butter on the outsides.
  6. Braai your pitas over medium heat, turning often, until the outsides are crispy and the cheese melted.

CHICKEN AND CAPER POTJIE

Screen Shot 2019-08-31 at 11.30.50

This recipe is one of those potjies you will make whenever you see capers in your fridge, very ease and super delicious. This is a great crowd pleaser.

WHAT YOU NEED:

  • 2 tots olive oil
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 8 skinless chicken thighs and drumsticks
  • 700g baby potatoes
  • 2 tots capers, drained
  • 1 cup white wine
  • 1 cup fresh cream
  • Freshly ground black pepper
  • Fresh parsley for garnish

WHAT TO DO:

  1. Place your potjie on the fire, heat the oil in your potjie and fry the onion until soft. Add the chicken and fry until they are a bit browned on all sides.
  2. Add the garlic, baby potatoes, capers and wine and let this cook for a few minutes until most of the wine is cooked away.
  3. Add the cream, place the lid on top and let this potjie simmer very gently for 30 minutes until the chicken is cooked and the potatoes are soft. 
  4. Season with salt and pepper and fresh parsley and serve hot.

 

STEAK CAESAR SALAD

Screen Shot 2019-08-31 at 11.36.37

 

This is probably one of the best ways to dress your steak. Lots of flavour and goodness!

WHAT YOU NEED:

  • 1 kg Rump steak
  • Salt and pepper
  • 1 whole Ciabatta cut into slices
  • Olive oil and salt
  • 2 Garlic cloves, crushed
  • 1 tot capers
  • 1 tot Worcester sauce
  • 4 anchovy fillets
  • 2 tots Mayonaise
  • 1 tot Dijon mustard
  • Juice of 1 Lemon
  • 1 bag of Romaine/Cos Lettuce
  • Parmesan cheese, grated, for serving

WHAT TO DO:

  1. Cut your ciabatta into slices and generously pour olive oil over the bread and season with salt. Braai until toasted, golden brown and crisp. Cut these slices then into bite size blocks.
  2. Mix the capers, worcester sauce, anchovies, mayonnaise, dijon mustard, and lemon juice together in a food blender or your porter and pestle until it resembles a smooth paste. Add a bit of olive oil at the end to make it a bit more runny.
  3. Braai your steak over hot coals to medium rare and season with salt and pepper. Once the steak is done, let it rest for a few minutes and cut into thin slices
  4. Place the steak and bread blocks into a big bowl and toss the steak and bread with the sauce so that everything is coated with the caesar dressing.
  5. Slice your lettuce and serve the steak and bread on top of the bed of lettuce. Dress the whole dish with generous amounts of parmesan cheese and serve.

DENNY SWEET AND SOUR CHICKEN WINGS

Screen Shot 2019-08-31 at 11.37.11In my opinion, this is the best way to prepare chicken wings, you get the best of both worlds. The chicken is cooked thoroughly and absorbs all the great flavours of the sauce. Plus you get the crispy braai stickiness once cooked and on the braai.

WHAT YOU NEED:

  • About 12 chicken wings
  • 1 packet Denny cook in sauce Sweet and sour flavour
  • Spring onions and sesame seeds for garnishing

WHAT TO DO:

  1. Place the chicken wings in your potjie, pour over the Denny cook in sauce and cover with the lid.
  2.  Let the pot gently simmer on the coals for about 30 minutes until the chicken is cooked all the way through.
  3. Remove the cooked chicken wings from the sauce, keeping the sauce in the pot, place into a hinged grid and braai over warm coals until they start to get colour, the skin becomes crispy and the sauce a bit sticky.
  4. While you are braaing this, gently let the sauce in the pot keep on simmering until the sauce is thick and sticky.
  5. Serve the wings hot, garnished with spring onions and sesame seeds and the sauce for dipping.

 

WAFFLE BRAAIBROODJIE

EP08_Waffle_Braaibroodjie

WHAT YOU NEED:

  • 2 cups flour
  • 1/2 tot baking powder
  • 1 cup (125 ml) sugar
  • 2 eggs
  • 1 cup milk
  • 2 tots butter, melted
  • Toppings of your choice, we used grated cheddar cheese and syrup

WHAT TO DO:

  1. Mix the four, baking powder and sugar together.
  2. Mix the eggs, milk and butter together and add to the dry ingredients, mix well.
  3. Pre heat your waffle machine, spray with non stick cooking spray and bake you waffles like you would always do.
  4. Once your waffles are beked start to prepare the waffle braaibroodjie, place your choce of fillings insinde, close the waffle with another on on top and braai in a closed hinged grid over medium heat until the cheese is melted and the outside cripsy and brown.

 

 

FRESH FISH WITH FRAGRANT SAUCE

Screen Shot 2019-08-14 at 12.02.11

Although cultivated and available in a much larger part of South Africa, I associate plum red tomatoes and the best olives with the Klein Karoo. This is not necessarily a fact, it’s simply my frame of reference. It’s the Tuscany of South Africa if you will. For me it follows logically that fresh lemon, capers, basil, garlic and white wine would also play a role here. This sauce compliments the fish, and make sure to have some good quality bread to scrape up all the extra sauce.

WHAT YOU NEED (feeds 6)

  • 1 fresh good sized yellow tail
  • 1 onion(chopped)
  • 4 cloves garlic (chopped)
  • 1 cup olives(pitted and halved)
  • 1 pack/tub sun-dried tomatoes(in oil or water, 200–300g)
  • 1 tot capers
  • 1 punnet (about 200g) baby or cocktail tomatoes
  • 2 tots olive oil
  • 1 cup white wine
  • fresh basil leaves (optional)

WHAT TO DO

  1. Light a big fire. While you wait for the fire to form coals, chop the onion and garlic, and halve the olives to remove the pits from them. Drain and chop the sun-dried tomatoes, but keep the oil/water/sauce as you will add that to the meal later. Drain the capers, and pour yourself a drink. 
  2. When the coals are almost ready to braai the fish, start to make the sauce. 
  3. Place a fireproof pot or pan over the heat and sauté the chopped onion in the oil for a few minutes. 
  4. When the onion has colour, add the garlic, olives, baby tomatoes, sun-dried tomatoes plus their sauce, and the drained capers. Regularly toss this mixture with your wooden spoon until it is well combined and starts to ‘fry’.You do not need to add any salt as the sauce will contain enough of it via the capers and olives.
  5. Add the white wine, stir and then let the sauce gently simmer, stirring now and again so that the wine can reduce by half in the time it takes you to braai the fish.
  6. When the fire is ready, season your fish generously with salt, pepper and fresh lemon juice and braai over medium hot coals with the skin down. The skin will serve as a type of foil, so it can char a little bit, don’t worry. In the last few minutes, turn your fish around and braai flesh side towards the coals for a few minutes until cooked and firm.
  7. Remove the fish from the fire once ready, pour the warm sauce over the fish season with fresh lemon wedges, basil leaves and toasted bread. 

CHERMOULA MIELIES

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Widely available, photogenic, lasts quite well in your fridge, tasty, best done on the braai. Ticks all the boxes. 

WHAT YOU NEED  (feeds 4)

4 mielies
For the Chermoula

  • 3 tots olive oil
  • 3 garlic cloves (crushed and chopped)
  • 1 lemon (juice)
  • 2 tots fresh coriander (chopped)
  • 2 tots parsley (chopped)
  • 1 tsp paprika
  • 1 tsp cumin powder
  • 1 tsp ground coriander
  • 1 tsp salt

WHAT TO DO

  1. Make the sauce by combining all the ingredients in a food processor, or pestle and mortar.
  2. If the mielies still have husk on them, remove it.
  3. Now pack the mielies side by side on a braai grid and braai over hot coals for about 10 minutes, turning them during this time and exposing all sides to the heat of the coals.
  4. When they are starting to look nicely browned, remove the mielies from the fire and generously lather each one with chermoula sauce.
  5. Now it’s back to the fire to toast the mielies and sauce for a few minutes. You want the sauce to heat up and caramelise here and there.
  6. Once you feel it’s ready, you’re right – it’s ready. Remove from the fire and serve immediately. If there is still sauce left over and you feel like it, drizzle that over the mielies.

AND …

Sometimes, when the food chain from farmer to you is quite short, you’ll get hold of mielies that are still completely in the husk. In this case, consider braaing them directly on the coals exactly as they come, turning them now and then. They will steam, cook and braai perfectly just like that. As soon as a kernel starts to show through the husk – that is, when the leaves start to burn away in some part – that mielie is ready to be eaten. Remove from the fire, remove all the husk and enjoy as is or dressed with the sauce.

 

PORK BELLY BURGER

Screen Shot 2019-09-02 at 13.50.07Pork belly used to be something I liked to order at fancy restaurants. But then I figured out how to braai it, which, not surprisingly, makes it taste even better. The meat looks quite fatty and tough to start with, but after 2 hours of steady heat most of that fat braais out, and the meat gets very tender. Basically, you’re going to braise the meat with an amazing smelling Asian-style marinade inside your potjie. The result will be a succulent piece of pork with a crispy, smoky outer layer of fat called crackling. 

WHAT YOU NEED:

  • 1 cup soy sauce
  • 1 cup orange juice
  • peeled rind of 1 orange (solid peel, not grated or zested)
  • 1 cup chicken stock
  • 1 whole star anise
  • 1 cinnamon stick
  • 1 tot chopped fresh ginger
  • ½ cup brown sugar
  • 1 kg pork belly (ask your butcher for one with a relatively thin layer of fat)
  • 1 baby cabbage, shredded
  • 2 carrots, grated
  • 250 ml French style mayonnaise

WHAT TO DO

  1. Score the fat of the pork belly. This means you must use a sharp knife to cut a criss-cross pattern into the outer layer of fat.
  2. In our potjie,  throw in all the ingredients except the meat. Stir well to dissolve the sugar slightly.
  3. Now add the pork belly fat side up, and spoon some of the marinade over the top. The liquid should come up the sides but not completely cover the top of the meat.
  4. Cover the potjie with the lid and let this potiie simmer on low heat for 2 hours. You want the heat to be around 150’. Half-way during the cooking process you can open the lid of the potjie to spoon more of the sauce onto the meat. 
  5. Remove the meat from the potjie once the meat is soft and cooked. Put the meat on a wooden cutting board and let it rest for a few minutes. Leave the potjie on th fire so that the sauce can reduce.
  6. Slice the meat into 2 cm-thick slices and place into your hinged grid. Now braai these belly pieces over hot coals until nice and crispy.
  7. Build your burger by placing a nice portion of mayonnaise on the bottom bun, followed by the pork belly. Top the belly with your cabbage and carrot slaw. And finally drizzle the reduced sauce over.

FISH TAGINE

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If you dont have a tagine on hand, you can also use your black no.10 potjie for this recipe. And as always the fresher your fish, the better!

WHAT YOU NEED:

  • 2 tots olive oil
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 2 teaspoons mild curry powder
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon mixed herbs
  • 1 tin (50 g) tomato paste
  • 1 green chilli, chopped
  • Juice and zest of 1 lemon
  • 1 firm white fish, fresh, cut into portions
  • 1 cup white wine
  • 1 tin chopped tomatoes
  • Salt and pepper
  • Fresh coriander to serve
  • Cous cous to serve

WHAT TO DO:

  1. Place the tagine on the fire and heat the oil. Fry the onions until soft.
  2. Add the garlic curry powder, coriander, cumin, paprika and mixed herbs. Fry for 1 minute until fragrant.
  3. Add the tomato paste, chilli, lemon juice and zest and fry for another minute and mix well.
  4. Add the white wine and let most of the alcohol cook off, then add the tomatoes and mix everything together. Place the portions of fish into the tomato mixture, cover with the lid and let this cook for 8 -10 minutes until the fish is firm, flaky and cooked, but not over cooked.
  5. Season with salt and pepper and fresh coriander
  6. Serve your dish with a side of fragrant cous cous and your favourite glass of white wine.

 

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