Clik here to view.
Pork Chop Carbonara
What we have here is the recipe for my Braaied Pork Chop Carbonara. I obviously found inspiration for this one in the classic Italian pasta from Rome, the Bacon Carbonara. It is interesting to note...
View ArticleClik here to view.
BEEF MADRAS CURRY
One of the best things about Britain is not British at all; it’s Indian. The Brits love their Indian curries and the Madras curry, named after the South Indian town with the same name (now called...
View ArticleClik here to view.
Steak with biltong cream sauce
Whilst visiting the Inyati rest camp in the Sabi Sands game reserve I prepared the recipe below on the braai. On that particular occasion the biltong and cream sauce was served with braaied Springbok...
View ArticleClik here to view.
Pork Neck Curry
I have absolutely no idea how this curry tastes when it’s cold or what it’s like the next day. It always gets completely polished off during the eating of the meal. Your ratio of great food to effort...
View ArticleClik here to view.
Gebraaide Beef Wellington
Alles proe beter op ’n braai, en in die gaval is dit die klassieke ‘Beef Wellington’. Hier is die resep soos ek hom in die Bolandse dorp Wellington gebraai het. Die vulsel bestandele was so ’n bietjie...
View ArticleClik here to view.
Beef Wellington
Everything tastes better on the braai, in this case it’s the classic Beef Wellington. What you need: 1 tot olive oil 1 onion (finely chopped) 250g mushrooms (finely chopped) 1 cup (250ml) cream 1 sprig...
View ArticleClik here to view.
COQ AU VIN – HOENDER IN WYN POTJIE
In my ondervinding word die? beroemde en klassieke Franse dis die beste berei in ‘n potjie op ‘n vuur met Suid-Afrikaanse wyn. Wanneer jy wyn in jou kos gebruik, behoort dit van dieselfde gehalte te...
View ArticleClik here to view.
COQ AU VIN – CHICKEN IN REDWINE POTJIE
From my personal experience, this classic French dish is even better cooked in a potjie on a fire, using South African wine. The rule of thumb when cooking with wine is that you should use wine of the...
View ArticleClik here to view.
BLOODY MARY BURGER
Millions of people around the world enjoy the combination of ingredients that makes up the Bloody Mary cocktail. As you know, every single one of those ingredients also goes well with a pure 100% beef...
View ArticleClik here to view.
Bobotie Potjie
Bobotie 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...
View ArticleClik here to view.
Bread Pudding Potjie
There are two reasons why you should make the recipe we have here: It’s very easy and it tastes great. Your weapon of choice is a no. 10 flat-bottomed baking potjie. Everything that can possibly go...
View ArticleClik here to view.
BACON, PINEAPPLE AND SWEET CHILLI BURGER
This recipe started out life when my parents had a particularly large crop of chillies in their herb garden. You can only use that many chillies in your curry potjies and so we decided to try and make...
View ArticleClik here to view.
Ierse Soda Brood
Wat moeite betref, is daar drie tipes brood: platbrood, brood wat met gis gemaak is, en brood wat met koeksoda gemaak is. Platbrood gebruik hoegenaamd geen rysmiddel nie en is daarom plat; byvoorbeeld...
View ArticleClik here to view.
Irish Soda Bread
From an effort point of view, there are three types of bread: flatbread, bread made with yeast, and bread made with baking soda. Flatbread types use no raising agent whatsoever and are consequently...
View ArticleClik here to view.
Pulled Pork Potjie
The concept of pulled pork is very simple. We start with a very cheap cut of meat that is fairly tough. The meat is generously spiced until it has real attitude and we then slow-cook it in a potjie...
View ArticleClik here to view.
Creole Chicken Curry
While on holiday in Mauritius a few years ago, my brother-in-law and I used to skip the tourist traps and head to the eateries the locals favoured to eat some proper traditional Mauritian curry called...
View ArticleClik here to view.
Paella
Catering and kitchen shops sell a type of fireproof steel pan that is perfect for the preparation of this dish, so perfect in fact that this pan is widely referred to as a ‘paella pan’. Paella actually...
View ArticleClik here to view.
Pasta Potjie
During my formative years of high school, my father expected me to start taking over part of the braai duties, like making the fire. As I progressed in my braai career, I was later even allowed to turn...
View ArticleClik here to view.
Apple Tart in a potjie
I first learnt to make apple tart with my friend Louis Jonker, the renowned part-time chef from Stellenbosch (at home he and his wife Anita split the cooking half-and-half). Once, during a visit to...
View ArticleClik here to view.
JAN BRAAI LAMB PITA
Depending on whether you prefer speaking Greek, Turkish or Arabic around the braai fire you might also like to call this meal a gyro, döner or shawarma, it’s really up to you. Whatever language you...
View Article
