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Archive for the ‘Recipes’ Category

Try Jan Braai’s Biltong Cream Sauce Recipe, Perfect with Springbok Steak

FireworksJan Braai has a delicious recipe for Biltong and Cream Sauce, the perfect accompaniment to Springbok steak hot from the braai.

The recipe calls for finely chopped onion, butter and olive oil, dry beef stock, a cup of biltong and one cup of cream. Jan suggests you let the sauce simmer while you cook the steaks until medium rare. The sauce can also be served with a normal beef steak.

Try Jan Braai’s sauce recipe:

Biltong and cream sauce – What you need

1 onion (finely chopped)
1 tot butter
1 tot olive oil
1 cup finely chopped, grated or blended biltong
1 teaspoon salt
1 teaspoon pepper
1 teaspoon beef stock (dry, not liquid stock)
1 cup fresh cream

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Try Marlene van der Westhuizen’s Recipe for Peppers with Ricotta from Secrets of a French Cooking Class

Secrets of a French Cooking ClassThe Daily News shared an anecdote and a recipe for Peppers with Ricotta from Marlene van der Westhuizen’s recently launched cookbook, Secrets of a French Cooking Class.

Van der Westhuizen spoke at the Umhlanga launch of her book about her home in Charroux where she presents cooking courses four times a year. “We cook, we shop, we look at clothes and antiques and we might even go to the Vichy Opera House in France. I want them to experience what it is like to live in the medieval village of Charroux,” she said.

Van der Westhuizen is a writer, a traveller and a chef. She spoke about how her childhood nurtured her creativity and passion, her friendship with her husband, Deon, and her life before she took the plunge and started her cooking school in France.

Read the article and try Van der Westhuizen’s recipe for Peppers with Ricotta:

When I serve a main course on a platter, I like to use vegetables on a bed of greens to garnish the platter around the meat or chicken dish. These peppers can be halved and used to beautiful effect. It is a good idea to drizzle the peppers with a generous amount of excellent olive oil just before serving. This will help create an abundant, decadent look to the dish.

4 large red peppers

500g fresh ricotta

4 large eggs, beaten

1 T parsley, finely chopped

3 cloves garlic, finely chopped

1 chilli, chopped

freshly ground nutmeg to taste

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Probeer Sophia Lindop se resep vir beet-humus uit Season’s Bounty

Season's Bounty: Cooking with nature's abundanceSeason’s Bounty: Cooking with nature’s abundance deur Sophia Lindop bevat resepte vir vars seisoenale groente en vrugte, van beet en sampioene tot kwepers en suurlemoene.

Probeer Lindop se resep vir beet-humus, ‘n gesonde en kleurvolle smeer om saam met vars brood te geniet of saam met ander versnaperinge soos wortelstokkies by ‘n skemerkelkie te bedien.

Die resep vra vir voorafbereide tahini, ‘n sesamsaadsmeer wat by meeste winkels beskikbaar is.

Probeer die Season’s Bounty-resep vir beet-humus:


300 g beet
olyfolie vir bak en bediening
400 g geblikte kekerertjies (240 g gedreineer)
4 groot knoffelhuisies, geskil en gekneus
6 eetlepel tahini*
60 ml vars suurlemoensap
¼ teelepel fyn komyn
60 ml olyfolie


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The Difference Between Lamb and Mutton: An Excerpt from Fireworks by Jan Braai (Plus 2 Recipes)

FireworksJan Braai is as passionate about braaing as he is knowledgeable. His book Fireworks contains more than simply recipes – it is also a braai instruction manual.

The excerpt below contains two recipes for braaied lamb chops. The recipes are accompanied with information about what to look for when buying lamb, tips on how best to prepare the meat and ideas for recipe variations.

Read the excerpt:


In South Africa there are two types of sheep: those bred for meat – the most famous one is the Dorper, and those bred for meat and wool – of which the Merino is the best-known. Roughly a third of the lamb meat we eat comes from the former type and the rest from the latter. The type a specific farmer breeds depends on a number of factors, with geographical location the most important. ‘A’ grade meat from both types tastes great and is similar enough that we’re not going to discuss the differences.

Even though equal numbers of male and female lambs are born on a sheep farm, about two-thirds of all lamb meat that we eat comes from male lambs. This is because significantly more females than males are kept for reproductive purposes. Again, differences in taste and texture are negligible for the purposes of this book. In summary, whether the lamb that you eat is from a Dorper or a Merino and whether it’s from a male or female makes very little difference.

But this is the important part:

Lamb meat comes from young animals. In the sheep grading system they are ‘A’ grade, and to achieve that grading they should not have real teeth yet. As soon as they get two real teeth they are classified ‘AB’ and are no longer lambs. The meat from these older animals is known as mutton. After ‘AB’ the next rating is ‘B’ and then ‘C’. These are all mutton. According to the definition then, all lamb is ‘A’ grade as anything else is classified as mutton.

Lambs are usually slaughtered somewhere between 3 and 7 months of age, and the average carcass you see at the butcher weighs between 16 and 24 kilograms. In general, the younger it is slaughtered, the less it weighs.

Those purple stamps that mark the grade on the carcass don’t use just one A on a lamb but rather a long vertical line of three As. Some people mistakenly call this ‘triple A’ lamb but there is no such thing. This line of AAA marking simply means it is an A grade animal – in other words it is a lamb. The only other rating refers to the covering of fat on the carcass. A0 means that the meat contains no fat and A1 means that it has very little fat. Both will be quite dry on the braai. A6 on the other hand means that the meat contains a lot of fat, some of which you will probably need to discard after paying meat prices for it. When you buy lamb chops for the braai then, go for A2 or A3, as that is the best both in taste and value.


A lamb loin chop is one of the true highlights of braaing. It is exactly like a T-bone steak, only cut from a lamb. It’s also the most expensive cut of lamb. Keep the recipe and braaing simple so that you don’t overpower its natural taste. Make sure you remove the meat from the fire in time, before it dries out.

WHAT YOU NEED (feeds 4)
12 lamb loin chops
2 cloves garlic
1 tot fresh rosemary (or thyme or oregano – see options discussion at end of recipe)
1 tot lemon juice (freshly squeezed)
2 tots olive oil
Coarse sea salt and black pepper

1. Make one or two small cuts through the fat strip of each chop. This will keep the chops from bending as the fat strip cooks and contracts. It will also show your guests that you paid attention to detail during the preparation of their meal.
2. Chop or crush the garlic, pull the rosemary leaves off the stalk and squeeze the lemon juice. Combine this with the olive oil and toss the chops in it ensuring all sides of all the chops are coated with marinade.
3. Let the meat marinate for as long as it takes your fire to burn out and form coals. If you want to marinate the meat overnight do so but then only add the lemon juice once you light the fire.
4. Braai the chops over hot coals for 8–12 minutes until they reach that point between medium rare and medium where lamb tastes best. Lamb loin chops vary widely in size and the heat of your fire will also play a role in how long they take to braai. Remember the golden rule: if you think it’s ready, it probably is. Some exceptionally small lamb chops are ready after 6 minutes, so just use your common sense.
5. Grind the salt and pepper onto the chops while they are braaing. If you are lazy you can also do it before they go onto the braai, but doing it during the braai will cause someone to ask you what spices you are adding. You can then impress everybody listening in by saying that you’re only adding salt and pepper, as you like to keep it simple with lamb loin chops.

AND . . .
■ The one additional spice that is always good on lamb is crushed coriander. Buy some dried coriander seeds, crush them using your pestle and mortar and sprinkle on the chops before or during the braai.
■ Thicker lamb loin chops should be braaied with three sides of the meat facing the coals. These are the two‘normal’ sides as well as the strip of fat on the edge. Braai the two normal sides first and then line the chops up, balancing them to lean against each other so that their strips of fat face the coals and become crisp.
■ You can also put the chops side by side and put a skewer through them. Braai the fat edge first for a minute or three. Then remove the skewer and braai the flat sides of the chops.
■ I first started making this recipe using thyme but in South African braai culture it’s also quite popular to use rosemary in combination with olive oil and garlic on lamb. Then I learnt something else at the Greek wedding of Dan Nicholl and Dimitra Kouvelakis when a relative of the bride explained to me that I’ve got it all wrong and the only way to do this recipe is to use oregano. I suggest you try out all three options and decide which one you prefer. Just remember to go easy on the herbs and retain the natural flavour of the lamb.


A tandoor is a clay oven traditionally used in Eastern cooking, and tandoori refers to any food cooked in a tandoor oven. A fire of wood or coal is made inside the oven and the food is exposed to direct heat. The smoke from the fire, and the smoke from the food juices and fat dripping onto the coals, all add to the flavour. Very similar, you could say, to a braai! And as we all know, anything tastes better when it is braaied!
Masala is a blend of spices usually found in Indian cooking. A typical masala would include spices such as paprika, cloves, chilli, coriander, garlic, onion, cumin, cardamom, nutmeg, mustard, turmeric and star anise, all in dried, powdered form.

WHAT YOU NEED (feeds 6)
16–20 lamb chops (lamb rib chops work well for this recipe)
500 ml plain yoghurt
2 tots tandoori masala or tikka masala (or whatever ‘special’ masala your local spice merchant suggests when you tell him you want to make tandoori lamb chops; otherwise, just buy normal masala at a supermarket)
1 tot lemon juice
1 tot chopped garlic and ginger (you can buy a pre-mix of this from some supermarkets – I wouldn’t use it but braaing should be fun, so if you’re in a rush or feeling lazy, go for it)

1. Trim excess fat off the chops but leave some on for flavour.
2. Make the marinade by mixing the yoghurt, masala, lemon juice and garlic and ginger together in a bowl. Use your recently washed hands or a spoon to toss the chops around in the marinade, ensuring all the chops are coated.
3. Leave them to marinate for a few hours or a day.
4. Braai over hot coals (but not too hot) for about 10–12 minutes until that point between medium rare and medium where lamb chops taste their best. Grind salt onto both sides of the chops while they are braaing.

AND . . .
You can also make tandoori lamb sosaties. Use cubes of lamb from the leg or shoulder, marinate as above and skewer them just before braaing.

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Try Marlene van der Westhuizen’s Recipe for Cauliflower with Prosciutto

Secrets of a French Cooking ClassEat Out has shared a recipe for Cauliflower with Prosciutto from Marlene van der Westhuizen’s latest cookbook, Secrets of a French Cooking Class.

Van der Westhuizen, who recently launched her new cookbook at Love Books in Joburg, recommends serving this dish with pork or crispy roasted chicken.

Try the recipe for Cauliflower with Prosciutto:


200 g thinly sliced prosciutto
500 g florets of cauliflower
250 ml chicken stock
4 finely chopped garlic cloves
A handful of fresh chopped sage leaves


Preheat the oven to 180 degrees C.

Place the slices of prosciutto on a baking tray and bake for about 10 minutes, or until completely crisp.

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Make a Lasagne Potjie with this Recipe by Jan Braai

Red HotFireworksJan Braai has a delicious recipe for a Lasagne Potjie, the perfect solution for when you have leftover braai meat (if there even is such a thing!).

He writes, “After every braai, if there is any leftover meat, debone and skin the meat. then chop it up finely and add it to the container in your freezer that is specially placed there for this purpose. As soon as you have enough meat in that container, make the braai lasagne potjie. If you don’t have leftover meat, just fry 500g lean beef mince in the potjie as you start the process.”

Try Jan Braai’s mouthwatering recipe:

For the bolognese sauce:

500 g finely chopped leftover braaied meat (any mixture of steak, chops, pork, chicken, boerewors). Failing this, just use 500g beef mince and fry in the potjie until lightly browned.
1 onion (finely chopped)
1 clove garlic (finely chopped)
1 cup mix of grated carrots and finely chopped celery
1 tot butter
1/2 cup dry red wine
2 tins chopped tomatoes
1 tot tomato paste
1 tot oregano
1 bay leaf
1 tsp salt
1 tsp pepper

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Surf and Turf: Try Jan Braai’s Recipe for Steak with Smoked Mussel Sauce

Red HotWhile shooting a segment in Mosselbaai for his television show, Jan Braai vir Erfenis, Jan Braai was stuck without fresh mussels due to a red-tide. Wanting to incorporate the area’s namesake into the meal he was making he improvised and made a sauce using smoked mussels from a can.

“The red-tide forced me to develop one of the greatest sauces ever to grace the presence of a medium rare braaied steak,” he writes, sharing the recipe for Steak with Smoked Mussel Sauce and noting that canned oysters could also be used.

Steak with Smoked Mussel Sauce

  • 6 steaks of about 300g each
  • oil or butter
  • 1 onion (chopped)
  • 3 cloves garlic (crushed)
  • 250g bacon (1 pack – diced into blocks or strips)
  • 250g mushrooms (1 pack)
  • 1 lemon
  • 2 x 85g tins of smoked mussels (drained)
  • 250ml fresh cream (1 cup)

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Try Jan Braai’s Super Luxurious Braaibroodjie Recipe

Red HotFireworksJan Braai has shared a recipe for “super luxurious braaibroodjies” he created when visiting Thesen Island in Knysna.

He writes, “The only question was, what to braai in such a decadent setting. Now earlier in the day we got a very nice sourdough bread from Il de Pain, the renowned bakery on Thesen Island, and I wanted to use that as part of the meal. So the decision fell on creating a few super luxurious braaibroodjies.”

Try Jan Braai’s delicious braaibroodjies which include whole grain mustard, mature cheddar, sun-dried tomatoes and gypsy ham in the recipe:

What you need

Slices of fresh sourdough bread
French style mayonaise
Whole grain mustard
Gypsy ham
18 months matured cheddar
sun-dried tomatoes in olive oil
spring onions
olive oil

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Cook Chicken Pie over the Coals with this Recipe from Red Hot by Jan Braai

Red HotRed Hot by Jan Braai offers unique, innovative recipes aimed at showing readers that you can do more with your braai than cooking a chop or piece of boerewors. Food24 has shared a recipe from this book for a chicken pie you can make over the coals – guaranteed to impress your friends!

Try Jan Braai’s Chicken Pie:


1.5kg whole chicken
dash olive oil
2 tsp salt
1 tsp black pepper
1 large onion – finely chopped
3 cloves garlic – crushed or chopped
2 sprigs fresh thyme – finely chopped
1 cup chicken stock
1/2 cup sherry or white wine
1 bay leaf
3 whole cloves
1 whole cinnamon stick
1 large potato – diced into small cubes
250 g small button mushrooms – halved
1/2 cup fresh cream
1 packet puff pastry

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Try Jan Braai’s Snoek Pâté and Add a Touch of Class to Your Braai

Red HotJan Braai has shared a recipe with Getaway for Snoek Pâté that he says is guaranteed to transport you to the West Coast, “that rough diamond of our great country”.

Jan Braai, whose most recent book is Red Hot, recommends you keep a batch of the Snoek Pâté in your fridge, to dip into whenever you please. His recipe uses 250g of braaied or smoked snoek, and feeds four to six as a starter, spread on roosterkoek straight from the braai.

250 g braaied or smoked snoek
juice of half a lemon
1 tub plain cream cheese
2 tots mayonnaise
1/2 tot parsley, finely chopped
1/2 tot chives, finely chopped
salt and black pepper
roosterkoek or sliced bread to serve

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