Steve Maresch knows a thing or two about beef. If this is the first time you’ve heard of him, his award-winning restaurant The Local Grill is confirmation. Below we share Steve Maresch’s top 10 braaiing tips, just in time for Braai Day: 1. Make sure you have a very hot fire with zones to regulate heat and type of cooking, and have a cold beer in hand. 2. Plan your braai and cooking times; there’s nothing worse than overcooked wors and raw chicken… ask my wife! 3. Know the origin of the meat to be braaied – speak to the butcher…
The sweetness of condensed milk and a full-flavoured punch of moerkoffie evoke memories of “spookstories” around the campfire. Here, these flavours come together in a cool, creamy, summer…
Print Recipe Lamb Chops with Marmite sauce, baby potatoes and green beans Serves: 8 Cooking Time: 50 mins Ingredients BABY POTATOES 500g baby potatoes 30ml (2 tbsp) butter 5ml (1 tsp) salt GREEN BEANS 350g fine green beans 5ml (1 tsp) salt 15ml (1 tbsp) butter LAMB CHOPS 8 (600g) lamb chops 15ml (1 tbsp)
Sushi is raw fish, right? Not when you’re from South Africa! This mouth-watering snack will definitely get friends and foes talking at your next braai
Litchi, pine nut and feta stuffed chicken breast with spring onion couscous is a great way to add something special to a conventional chicken dish. The sweet juiciness of the…
This recipe for sticky chicken thighs with warm marinated Rosa tomatoes and chunky tzatziki is perfect for leftover chicken. Simply shred it up, mix it with marinade and serve with pita, tomatoes and tzatziki. TO DRINK: Manley Private Cellar Thatch House Red will make a good match.
Print Recipe Crispy-skin tarragon chicken with cucumber and fennel salad Serves: 4 Cooking Time: 40 mins Ingredients 45ml (3 tbsp) butter, softened 45ml (3 tbsp) fresh tarragon, chopped sea salt and freshly ground black pepper, to taste 4 x 200g chicken breast fillets, skin on, trimmed 60ml (¼ cup) olive oil 60ml (¼ cup) fresh
This delicacy must be hard on the outside and soft on the inside. I came across this recipe at a cooking school in Seville. Serve it as part of a tapas feast with Manchego cheese and sliced tomatoes.
Print Recipe Kamikaze fries with spicy Asian ketchup Serves: 6 Cooking Time: 1 hour Ingredients SPICY ASIAN KETCHUP 200ml hoisin sauce 50ml soya sauce 1 medium-heat red chilli, finely chopped knob fresh ginger, peeled and grated juice of ½ lime SPICE SEASONING 75ml Cajun seasoning 15ml (1 tbsp) cayenne pepper KAMIKAZE FRIES oil, to deep-fry
Written by Sally-Ann Creed (Functional Integrative Nutritional Therapist and co-author of The Real Meal Revolution), and Jason Whitehead (chef, presenter and consultant in the restaurant industry), Tasty WasteNOTS is right on trend, inspiring people to use everything edible, save money and waste nothing. The dishes contained within the pages of this deliciously wonderful cookbook are healthy and wholesome and include recipes for breakfast, starters, soups and salads, main dishes, snacks and smoothies, pastes, pestos and dips, desserts and even the braai. We love the nutritional information with each dish, and the wine suggestions take out the guessing work of which…
“Patate arraganate is a wonderful accompaniment to meat or fish dishes, and, if you increase the quantities, makes a lovely main course in itself when served with a salad.…