Stuffed pork loin chops - Sophia Lindop Sophia Lindop has become a publishing powerhouse over the last two years with four books to her name and research already going on for the fifth. Having Paddy for a husband meant that testing these recipes happened in the yard by the swimming pool. No better place for
Marrow Bones by Sophia Lindop Serves 6 Ingredients 6 thick marrow bones a drizzle of olive oil coarse salt 6 sprigs of rosemary Method Fold a sheet of aluminium foil into three to form a sturdy holder, folding the sides up slightly. Place the marrow bones onto the foil, drizzle with a little olive oil
Sophia Lindop's Honey & Mustard Chicken Thighs With our outdoorsy lifestyle we lead in summer, there is usually a braai fire involved. If you are well prepared, you can make some fun food. Sophia Lindop provides the answer, it's on the cover of her latest book, braai & potjie, flavours and traditions. A perfect Christmas
Jean Nel's Herb & Garlic Sausage Coil Jean says, "Get your hinged grid out. A great way to feed lots of people without turning individual sausages. Ask your butcher to make you one long untwisted sausage. You’ll need metal skewers for this. The secret of juicy sausage is to braai it slowly over a low
Lizet Hartley's Flank Steak on the Braai Lizet says, "The Americans barbeque flank beef steak. Millions of them can’t be wrong, so off I went to the butcher in search of flank. The pleasant chap at Werda in Southfield, Cape Town indulged me – not only with 1.3kg of flank for just R90, but with
Carey Boucher Erasmus's Asian Style Roast Chicken Honey, Miso & Ginger Glaze With Heritage Day upon us and on a day which is also named National Braai Day, you need to haul out the Braai and make this super chicken dish to go with your Mulderbosch Chenin Blanc Steen op Hout 2015. Asian Style Roast
Dianne Bibby's Greek Chicken Kebabs In perfect time for Thursday – Heritage Day, also known as National Braai Day, Dianne says, “The secret to a great chicken kebab is undoubtedly the marinade, as too the correct choice of meat. I prefer to use chicken thighs as they’re superior to white meat in flavour and won’t
Jean Nel's Cajun-Creole beef with garlic mayonnaise Jean says this was an all time favourite at The Good Food Studio where he taught the Outdoor Cooking Lifestyle with his Weber Kettle braais. I thought with National Braai Day coming up next week, you would be able to have a little practice before the event so
Jean Nel's Pork Belly with Apricot Jam Glaze Crispy, succulent and completely heavenly. Ingredients 1 x 2kg pork belly rind, scored apricot jam lemon juice Ask your butcher to score the rind or score it with a sharp knife, then moisten it with a little olive oil and rub it thoroughly with salt. Set aside
Oxtail, Port & Prune Potjie with Drostdy-Hof Pinotage If you are looking for a well-rounded red wine to accompany your next potjie then look no further than Drostdy-Hof's Pinotage. The ideal companion for a hearty meal, this Pinotage adds a new dimension to any dish with its fresh acidity and vibrant berry flavours that leave
Jan Braai's Lamb Korma Potjie Jan says, "Korma is one of the world’s most popular curries and is traditionally prepared in a potjie on the fire. It’s been around since way before the days of electricity, and back then it was really the only way to do it. Prepare it with the actual spices as
Jean Nel's Rotisserie Mint Lamb With September being Heritage month and the 24th being recognised as National Braai Day, Jean Nel has come up with this truly delicious recipe. The mint in the dish is often a flavour one detects in Cabernet. Rotisserie Mint Lamb Ingredients 1 deboned leg of lamb, about 1.2 kg salt
Jan Braai's Pork Chop Carbonara Jan says, "The inspiration for this recipe was quite obviously found in the classic Italian pasta dish with its origins in Rome, the bacon carbonara. It is interesting to note that carbonaro is the Italian word for ‘charcoal burner’. Now as we all know, there is one thing better than
Jan Braai's Jamaican Jerk Chicken Jan Braai in his latest book Red Hot tells of the "fiery Jamaican braai marinade or spice known as ‘jerk’ is made with two key ingredients: Scotch bonnet chillies (one of the hottest chillies in the world) and allspice (pimento). If you can’t find Scotch bonnet chillies, use
Ina Paarman's Mild Curried Chicken Potjie with Banana Ina Paarman has so many wonderful recipes using her excellent products, and we have lots of fun choosing wines to go with her dishes. I felt that the Corder Cool Climate Sauvignon Blanc 2013 has sufficient oomph to take on this dish - enjoy. Serves
Jan Braai's Ostrich Salad Jan says,"Ostrich meat is quite South African. It’s also quite healthy. While we’re on the healthy route, I suggest serving ostrich fillet in the form of a salad. As with beef steak, you braai ostrich fillet over very hot coals. Let it rest properly before slicing it into thin
The Perfect Rib Eye on the Braai Serves 4 people You’ll need 2 rib eye steaks, bone in. They should weigh about 600g each. sea salt freshly ground black pepper Rice bran, sunflower or canola oil sherry vinegar Method Bring the rib eye steaks to room temperature. Season each steak well with sea