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Browse recipes by: All Recipes, Beef Recipes (57), Bread Recipes (11), Chicken Recipes (37), Dessert Recipes (2), Fish Recipes (27), Lamb Recipes (18), Liver Recipes (1), Pork Recipes (23), Sauces Recipes (5), Vegetarian Recipes (41), Venison Recipes (5)


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


  • 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


  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.


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.


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


  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.





  • 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


  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.




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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)


  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. 


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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


  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.


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.



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. 


  • 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


  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.


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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!


  • 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


  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.



Screen Shot 2019-08-10 at 12.16.06This recipe is in actual fact very simple and obvious, but as South Africans, we all love the taste profile of a classic bobotie. So why not make it into a burger


  • 1 kg good quality beef mince
  • Salt and Pepper
  • 1 tot medium curry powder
  • 1 teaspoon turmeric powder
  • 1/2 tot vinegar
  • 1 tot apricot jam
  • 4 burger buns
  • 2 tomatoes, sliced
  • Chutney to serve
  • 1 red onion, sliced
  • 4 Fried eggs for serving (optional)


  1. Season the beef mince with salt, pepper, curry powder and turmeric and mix well.
  2. Add the vinegar and apricot jam and mix well.
  3. Use a patty press or your hands to make 4 burger patties. Do not handle or touch the meat too much, less means more taste.
  4. Braai the patties over medium coals until medium done. A few minutes before the patties are done, toast the burger buns on the fire.
  5. Build the burger by starting with the toasted buns, then tomatoes followed by the patty.
  6. Pour a generous helping of chutney over the patty and top with red onions.
  7. Serve the burger with a fried egg on top



Screen Shot 2019-08-10 at 12.08.08If you’ve never made dough in your life, there’s no shame in asking someone who has done it before to show you what it means to ‘knead it into one pliable piece’.Baking bread is an ancient skill, and a fulfilling one, so you need to master it. The tricky part is making the dough. If you’ve never made dough in your life, the recipe below will probably look quite daunting the frst time you read it. Take a deep breath, drink a beer, and read it again. Like riding a bicycle it’s surprisingly easy once you get the hang of it

WHAT YOU NEED(makes 12 decent-sized roosterkoek)

  • 1 kg cake four (as the ‘koek’ part of the Afrikaans name implies, use cake four – but white bread four is also fine if that is what’s on hand)
  • 10 g instant yeast(it comes in 10 g packets)
  • 1 tot sugar
  • ½tot salt
  • lukewarm water in a jug(you’ll need roughly just more than 2 cups of water)
  • 2 tots olive oil


  1. Sift the four into a bowl that is at least 3 times as big as 1 kg of four, and preferably even bigger. If you’re in the middle of the bush and don’t have a sieve on hand, then skip the sifting part and just chuck the four into a big enough bowl. If you only have a 1 kg bag of four and no more, save a little for step 9.
  2. Add the yeast and sugar to the four and mix thoroughly with your clean hand. Now it’s time to add the salt and toss the mixture around some more.
  3. Pour in the lukewarm water bit by bit and keep kneading the dough. As soon as there is no dry four left, you’ve added enough water. Take care not to add too much water, as this will lead to the dough being runny and falling through the grid. Roosterkoek falling through the grid is just no good. For 1 kg of four you’ll probably use just a tiny bit more than 2 cups of water.
  4. If you think you have enough water in there, add the 2 tots of olive oil.
  5. Knead the dough well for about 10 minutes until none of it sticks to your fngers anymore and it forms one big pliable piece.
  6. Cover the bowl with a kitchen towel and put in a warm area for 10 minutes.
  7. Take ofthe kitchen towel and knead the dough again for 1 or 2 minutes.
  8. Replace the kitchen towel and let it rise for at least 30 minutes.
  9. Use your recently washed hands to fatten the dough onto a table or plank that is covered in four and also lightly sprinkle four on top of the dough. Your aim is to create a rectangular or square piece of dough.
  10. Use a sharp knife and cut the dough into squares, and let them rise for a few minutes one final time.
  11. Bake over very gentle coals for about 15–20 minutes, turning often. A roosterkoek is ready when it sounds hollow when you tap on it. Alternatively, insert the blade of your pocketknife or multi-tool into them as a test. If the blade comes out clean the roosterkoek is ready.
  12. Serve the roosterkoek with hot and warm soup


AND …Some supermarkets sell fresh dough. If you’ve bought some of that, start making your roosterkoek from step 9. 




Screen Shot 2019-08-02 at 13.01.02This burger has a lot of elements, follow all the steps and do not leave out anything! It will be the best mushroom burger you have ever had!


For the mushroom sauce:

  • 1 packet portabello mushrooms
  • 1 packet excotic mushrooms
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 tub plain cream cheese
  • 1 cup fresh cream

For the beef patties:

  • 1 kg good quality beef mince
  • Salt and pepper
  • 1 cup cheddar cheese, grated

To build the burgers:

  • 1 packet streaky bacon
  • 2 tots golden syrup
  • 4 Big brown braai mushrooms
  • 4 hamburger rolls


  1. Chop all your mushrooms and heat oil in your pan or potjie. Fry the onion until soft, add the garlic and mushrooms and fry until all the mushrooms are soft and cooked. 
  2. Add the cream cheese and cream and let this simmer on low heat for a few minutes until thickened. 
  3. While you wait for your coals to be ready, braai your bacon in a hinged grid in the meantime until nice and crispy and set aside.
  4. Make the smash burgers. Place your griddle plate on the fire so that it can become very hot. Divide your mince into 8 equal heaps. Remember to not handle or touch the meat too much, you want the air pockets and loose edges on the smash burgers for extra taste and cripsyness.
  5. Also braai the big braai mushrooms until soft, but not too long, they must just start to change shape and colour.
  6. Add oil to your griddle plate, place the heaps of meat on the plate and smash with your spatula. Turn them around after about 2 minutes.
  7. Add the cheese on the cooked top as you turn them around. Also place the bacon on one end and drizzle the golden syrup over the bacon so that it can caramalise and become stikcy and sweet.
  8. Build your burger by starting with the bottom part of the bun, place the patty with cheese on top, then bacon, then another patty with cheese. Then place the giant mushroom and finally pour over the creamy mushroom sauce. Top with more bacon and enjoy this feast!



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The great thing about the humble braaibroodjie is you can do anything with it! Whatever you can think of can work on a pizza can work just as great on a braaibroodjie! You can do it!


  • 1 tot olive oil
  • 500 g Denny mushrooms of your choice (we used portabello and white button mushrooms)
  • 2 garlic cloves, crushed
  • Freshly ground black pepper
  • 1 tub (250g) full fat cream cheese
  • 1 block (240/300g) mature cheddar cheese, grated
  • 16 slices of white toaster bread
  • Butter to spread on the bread


  1. Roughly chop your mushrooms. Heat the oil in a pan on the fire. Fry the mushrooms until soft, add the garlic and pepper and fry for another minute.
  2. Butter your slices of bread on the outside. Now spread 8 slices on the inside with a generous helping of cream cheese.
  3. Top the cream cheese with your mushrooms and then with the grated cheese. Cover with another slice of bread.
  4. Place the braaibroodjies in a hinged grid and braai over medium coals, turning often to make sure the cheese melts and the outsides are nice and toasted.
  5. Serve immediately



Screen Shot 2019-08-02 at 12.32.52This recipe will work great as a starter or mid day snack! Great flavours that come together to compliment the pork.


  • 4 pork neck steaks
  • ½ cup soya sauce
  • 2 tots golden syrup
  • 2 tots sherry
  • Salt and pepper
  • 1 Pineapple, cut into blocks
  • Sesame seeds
  • Spring onions, chopped


  1. Cut the pork neck steaks into small blocks, and place into a bowl big enough to also hold the marinade. Season the meat with salt and pepper.
  2. Mix the soya sauce, syrup and sherry together and pour over the meat, let this marinade while you wait for your fire to burn out and your coals to be just right.
  3. Skewer the meat alternating between meat and pineapple.
  4. Braai the skewers over hot coals, until cooked, because the meat is cut into small blocks it will go quick before the sauce starts to burn.
  5. Before serving, garnish the skewers with sesame seeds and spring onions.




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Culinary -wise, and I don’t mean this in a negative way, the bunny chow is probably the single biggest contribution Durban has made to South African Society. As any South African worth their braai salt knows, the bunny chow is essentially curry served in a hollowed-out piece of bread loaf. There are many different ways and recipes. This one here is a short cut with all the great taste! If you like your bunny chow more on the spicy side, add some chilli powder while cooking.


  • 1 onion, chopped
  • 2 garlic cloves, chopped and crushed
  • ½ tot fresh ginger, grated
  • 1 packet/tin (50g) of tomato paste
  • 500 g Blocks of lamb meat without bones (use leg of lamb or leg chops, that you cut into blocks)
  • 1 packet Denny Curry sauce (you can use any flavour Durban, mild malay or butter)
  • 1 loaf of bread (unsliced)
  • Fresh sliced tomato, onion and coriander to serve


  1. Heat oil in your potjie  and add the meat, browning it over high heat for a few minutes. Season with salt and pepper.
  2. Add the onions, garlic and ginger and fry for a minute. Add the tomato paste and fry for another minute
  3. Add the Denny Curry sauce to your meat, place the lid on top and let this simmer on low heat, slowly for about 45  minutes to 1 hour. You want the meat to be soft and tender.
  4. In the meantime slice your bread into 4 equal pieces, and removing the soft inside of your bread, leaving you with the bread bowl.
  5. Dish the curry into the bread vessel, garnish with fresh coriander and place the bread lid on top.
  6. Serve with a fresh tomato, onion and coriander salsa


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Many people don’t know, or believe me, when I say that there is an easier way to make risotto. Easier than the traditional Italian way that is. Gone are the days of standing there for hours, adding liquid, little by little, to the pot when I can already tell you how much liquid you need. I believe that life should be easier, so here you go. This recipe is very special, that special certain day that you manage to get your hands on fresh abalone and periwinkle

WHAT YOU NEED (feeds 4)

  • 1 tot olive oil
  • 1 tot butter
  • 1 onion (finely chopped)
  • 4 garlic cloves (crushed and chopped)
  • 500 g mixture of abalone and periwinkle, grounded
  • 1 cup white wine
  • 2 cups vegetable stock (preferably liquid stock)
  • 1 tin coconut milk or coconut cream
  • 1 cup risotto rice
  • ½ cup Parmesan cheese or matured white cheddar cheese
  • salt and pepper (to taste)
  • fresh lemon wedges (optional)


  1. Light a big fire with your favourite braai wood.
  2. While you wait for the fire start to prepare your abalone and periwinkle. Steam the periwinkle in a pot in water on the fire for about 30min. They will start to emerge from the shell when ready. Cut away the parts that you don’t eat, ie the tail. Keep the whiter meaty bits.
  3. Remove the abalone from the shells and clean them well. Then cut into smaller pieces.
  4. Place the meat from the abalone and periwinkle through a meat grinder. Take a peeled onion and push it through the grinder at the end to make sure all the last bits of meat went through.
  5. Heat the oil and butter in your potjie by getting some flames under the potjie, then fry the onion for a few minutes. Now add the garlic and fry for about a minute or two.
  6. Next, you add the seafood and fry for a few minutes until soft. 
  7. Season the seafood with salt and pepper
  8. When you feel the moment is right, add the wine and stir so that everything can mix together. Stir until most of the alcohol cooks away. Now add the stock and coconut milk and bring the mixture to the boil.
  9. Add the rice to the potjie, stir, and cover with a lid. Your temperature under the potjie should now be slightly approaching medium heat. You want a gentle simmer.
  10. You should lift the lid regularly and stir the mixture to make sure nothing sticks to the bottom. In this case, ‘regularly’ means every 5 minutes. This step of simmering and stirring every 5 minutes is a really great task to delegate to other members of your braai gathering. That guest who asks if they can help? Let them do this. It will take about 30–40 minutes for the rice to be cooked.
  11. The risotto is ready when the rice is thick and creamy and soft. In the highly unlikely event that the risotto goes dry and risks burning before the rice is soft, stir in a bit of water and use that to get yourself to the finish line.
  12. Stir the cheese into the risotto and check the seasoning, adding salt and pepper if necessary. 
  13. Plate the risotto and top with extra cheese and fresh lemon juice and a glass of white wine


Screen Shot 2019-07-18 at 09.01.41Mushrooms are seen as the meat of the vegetarian world. It has a lot of nutritional value and can be used in a million different ways, because of its versatility. In this recipe, the mushrooms are the hero, and the sauce brings out the umami flavours in the mushrooms. It is great served as a starter, or part of your main meal.


  • Metal skewers or bamboo skewers (if you are using bamboo skewers, soak it in water for 15 minutes before)
  • 3 punnets of mixed fresh mushrooms (white button, portabelini, big brown)
  • 1 red onion, quatered
  • 125 ml tomato sauce
  • 2 tots soya sauce
  • 2 tots golden syrup
  • Salt and pepper
  • Juice from 1 lemon
  • Fresh thyme


  1. Carefully arrange the mushrooms on your skewers, alternating with different types of mushrooms for extra taste and it will also look awesome on your skewers. You can leave some whole, chop in half, whatever works the best.
  2. Mix the tomato sauce ,soya sauce and syrup together.
  3. Place the mushroom skewers on your braai over hot coals, once they start to caramalise, change shape and colour, brush them with your basting sauce on all sides. Braai for another few minutes
  4. Place the thyme leaves on top of the grid for the last few minutes for extra flavour. Season the skewers with salt and pepper.
  5. Once the mushrooms are basted, braaied on all sides and cooked they are ready to serve to your guests. Garnish with fresh lemon juice and extra thyme.


BK_EP02_002With Burger King being the main sponsor of the 2019 season of Jan Braai vir Erfenis on kykNET, I was allowed full access to their meat plant, restaurants and all other steps in the production process. Far from it being a secret, Burger King in South Africa is very proud of the process and ingredients that goes into making a Whopper (or any of their other products for that matter). After very close inspection and research, I followed my version of the exact recipe of the Whopper burger at Burger King, to make this burger at home on my own braai fire. You will agree, this tastes amazing.


  • 500g beef (mince) from the front quarter with a little bit of fat, for example chuck
  • 500g beef (mince) from the hind quarter with less fat, for example topside, rump or sirloin
  • 4 burger rolls
  • Hellmans mayonnaise
  • Heinz ‘ketchup’ tomato sauce
  • 2 tomatoes, sliced
  • Fresh lettuce
  • Cheese slices or grated cheese
  • gherkins, sliced
  • 1 onion, sliced


  1. First prize is to have your own mincer at home and this will work best. Alternatively you can also use a meat cleaver and just chop the meat until it resembles mince meat. Option three is to ask your butcher for 1kg of fresh mince that is a blend of front quarter and hind quarter meat. At home cut the meat in blocks, mix the 2 types of meat and then put that through the mincer.
  2. Use a patty press or your hands to form eight patties with the 1kg of meat. For this recipe I use 1kg of mince to make eight patties. Do not overwork and press the patties too much, we need texture as it adds flavour due to the air pockets in between the meat catching and preserving juices as the meat will cook on the fire.
  3. Braai the meat over hot coals. Interestingly and importantly, for this recipe you do not need to add any salt. A Burger King Whopper does not have any additional salt added to the meat before or during the cooking process, hence I don’t add it here either. Just before you take the meat off the fire, add the cheese on top of the warm patty so it can melt a little bit. Also toast your buns on both sides so that they are golden brown.
  4. Build your burger the Burger King way: Start with the bottom toasted buns. Then the patty with the cheese. Repeat with a another patty and cheese (a Whopper only has one patty, but this is my interpretation so I use two. At the real Burger King I always take my Whopper with cheese so that’s why I do it like this here as well). Next place two slices of tomato on top of the patty. Now add the sliced gherkins, onion and drizzle tomato sauce on top of that. This is the exact order of proceedings in a Burger King kitchen and following this order will get you the closest to the authentic Burger King taste.  Next you spread mayonnaise on the inside toasted side of the top bun, place lettuce on top of the mayo and close the burger. Art!


Screen Shot 2019-07-02 at 16.04.04

Fish cakes are packed with flavour, and as they are boneless they’re also easy to eat. It’s a great way to use leftover braaied fish. However, once you master this recipe you’ll probably find yourself running out of leftover fish, and you’ll have to braai fish from scratch to satisfy your fish cake craving

WHAT YOU NEED: (serves 6)
1 kg braaied/cooked hake or other white fish (about 2 cups flaked boneless fish)
2 cups white bread crumbs
1 onion (peeled and grated)
1 tomato (watery seeds removed, then grated)
1 tot parsley (finely chopped)
1 tot fresh coriander (finely chopped)
1 tot fresh dill (finely chopped)
1 egg (lightly beaten)
1 tsp salt(less if your fish was seasoned during the braai)
½ tsp black pepper
2 tots vegetable oil (for frying)
fresh lemon wedges (for serving)

For the serving sauce:
1 cup (125 ml) mayonnaise
1 tot wholegrain mustard
1 tot capers, chopped
2 garlic cloves, chopped and crushed

For the salsa:
500g mixed tomatoes chopped roughly
1 red onion, chopped
2 mielies (corn) charred on the fire and kernels cut off the cob
Olive oil, salt and pepper to taste


  1. If you are using raw fish, cook it first. The easiest way would be to quickly braai it over hot coals, or to pan fry it in a little oil. This should not take more than 15 minutes.
  2. With clean hands, flake the cooked fish (make sure you get rid of all the bones) and then combine with all the other ingredients (except the oil and lemon wedges) in a mixing bowl. Mix well.
  3. Shape the mixture into golf ball-size portions, flatten them slightly and put them on a tray. If you don’t want your tray to smell fishy afterwards, first cover it with a sheet of baking paper.
  4. Over a medium-hot fire, heat the oil in a large flat-bottomed cast-iron pot or fireproof pan. Fry the fish cakes in batches on both sides, turning each one only once. When they are golden brown on both sides, they are ready. This should take about 5–8 minutes. This is not a difficult task and can be outsourced to someone who asks ‘how can I help?’
  5. As you take them out of the pan, place the fish cakes on a couple of sheets of kitchen paper to absorb any extra oil.
  6. Mix all the ingredients together for the sauce and set aside. Mix all the ingredients together for the salsa and season with olive oil, salt and pepper.
  7. Then plate and serve your fish cakes on top of the salsa with mayonnaise sauce, and fresh lemon wedges.

AND …You can use any edible fish for this recipe, and your choice of fish will obviously decide the flavour of the fish cakes. Hake works well, but if you’re feeling royal use salmon or trout. If you’re on a camping trip in the middle of Africa, tinned tuna is the way



Screen Shot 2019-07-02 at 16.11.59

Whenever you get the opportunity to get super fresh fish from the ocean, and it is big enough, use half of the fish for ceviche as a starter. There is nothing quite like super fresh fish served like this. It does not involve any braaiing, the fish is “cooked” by the lemon and lime juice. Great starter for your next fish braai

About 200g fresh white firm fish
Juice of 4- 6 limes (if you can’t get hold of limes, lemons will do the job
1 red chilli, chopped finely
1 small red onion, chopped
2 mielies (corn)
1 baguette or similar bread
Handful of fresh coriander and parsley, chopped roughly


  1. Light your fire and while you wait for the coals start prepping your fish. Fillet the fish and remove any bones that might be present. Now cut the fish into the same size blocks of about 1 cm.
  2. Place the fish in a bowl, squeeze all the lime juice over, season with salt and pepper and let it rest for a few minutes while you prepare the rest of the meal. The juice will “cook” the fish.
  3. Braai your mielies over hot coals until slightly charred and let it cool down. Drizzle the bread with olive oil and toast until lightly brown and toasted on both sides. Once your mielies are cool, use your sharpest knife and cut the kernels from the cob.
  4. Mix the mielies, chilli and coriander with the fish and season with salt and pepper.
  5. Serve the ceviche straight on to your toasted bread and enjoy!


Screen Shot 2019-02-06 at 13.17.00WHAT YOU NEED (feeds 4 as light main meal, 6 as side dish)

500 g linguini or spaghetti
2 tots olive oil
10 anchovy fillets
4 garlic cloves (finely chopped)
½ cup pecan nuts (in Italy they used walnuts, but pecan nuts are widely available in SA and close enough in taste)
3 tots cream
2 tots chopped parsley
salt and pepper

1. Pound the nuts using a pestle and mortar. Alternatively use a rolling pin or wine
bottle to crush them finely on a chopping board.
2. Use a cast-iron pot to cook the pasta according to the instructions on the packet.
This involves boiling water in a pot, adding salt to that water, and cooking the pasta
for roughly 8 minutes in the boiling water (but check the packaging as cooking times
differ). If you are at the sea, use fresh seawater that already contains salt for this step. But
not seawater with sand.
3. When the pasta is 90% done (just before al dente), remove from the pot, drain and
set aside. Important: Save some of the water that you boiled the pasta in somewhere, as
you will need this later.
4. Add olive oil to the now empty pot and fry the anchovies, garlic and nuts. Stir
continuously and use a wooden spoon to press and mash the anchovies until they
disintegrate and melt into the oil. This could happen as quickly as in 1 minute so keep a
constant eye on the pot and don’t try to multitask otherwise it will burn.
5. Add the pasta to the anchovy-and-nut mixture in the pot and stir through. Add the
cream and about half a cup of the water that you boiled the pasta in, just enough to
create a bit of sauce and to keep the pasta from burning. Let that liquid boil and use a
spoon or fork to toss the pasta around a bit. If your pot runs dry, add more water. The
amount of water you need to add will depend on the heat and the size and shape of
your pot and might differ from one time to the next.
6. As soon as the pasta is heated through again and the sauce thickened to your liking,
stir in the parsley. The dish is now ready. Steps 5 and 6 combined should take minutes
you can count on one hand.
7. Once it is served up, top the pasta with shavings of pecorino or Parmesan cheese.
As the anchovies already added salt to the dish, let each guest add their own salt and
pepper to taste.
AND . . .
? When you get hold of a whole fresh fish, braai that as explained on pages 98 and 100 and serve this
pasta on the side.
? You can also prepare this meal in a normal pot on a stove but it won’t be as much fun.
I discovered this dish during a trip down the Amalfi coast in Italy at a restaurant situated on a rocky beach in a
small fishing village. In worse than broken Italian I asked for whatever the chef considers his speciality dish. In
front of my eyes a fresh fish was carried from a boat into the restaurant and that same fish was on my table a little
while later, with this pasta on the side. As with all my favourite Italian dishes,

Pina Colada Chicken Burger

Screen Shot 2018-12-28 at 18.47.35One of my favourite cocktails is a Pina colada. The base of this cocktail is then inspired and used in this recipe. Serve it with your own home made Pina colada cocktail at your next braai.



For the burgers:
4 burger rolls
2 tomatoes sliced
1 fresh pineapple, peeled and sliced into rings
4 chicken breasts
Salt and pepper
1 packet streaky bacon
For the sauce:
1 tot olive oil
1 garlic clove, crushed
5cm of fresh ginger, grated
1 tin coconut milk
1 cup fresh pineapple juice
1 shot dark rum


  1. Use cling film and a heavy object like a wine bottle to flatten your chicken breasts. Cover the chicken breast with the cling film and start hitting the meat gently, making sure they are even and the same thickness all over.
  2. Season the chicken with salt and pepper, or your favourite braai spice and braai over medium coals for about 12 minutes until cooked.
  3. On the side, braai your bacon in your grid until crispy. Also place the fresh pineapple rings on the grid for a few minutes until lightly charred.
  4. While your chicken is on the braai, start making your sauce, heat the oil in your pan. Fry the garlic and ginger for 1 minute. Add the coconut milk, juice and rum. Let this simmer and reduce until your chicken is ready.
  5. Build your burger by starting with lettuce, then tomato, then bacon, pineapple, chicken and lastly generously pour over your Pina colada sauce.



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