A huge thanks to everyone that entered our Heritage month recipe competition. We’ve had some great submissions, and here are some of our favourites. Well done to these entrants who have won themselves free entry to Cape Point and funicular tickets.
Piesang slaai (banana salad) – Whilma Liedeman
Whilma says, “Piesang slaai is definitely on our family menu at each and every braai.”
4 Bananas sliced in rings (depending on how big the crowd is)
Grated pineapple (drained of liquid)
Mix together with a little mayonnaise and voila!
Jessie says, “I like a very simple and easy braai marinade which consists of the following items. It’s a family favourite”
3 Tablespoons of Steak & Chops spice
1/3 cup lemon juice
1 teaspoon fresh garlic & ginger
1 teaspoon dijon mustard
1 tablespoon soya sauce
Mix all of those ingredients together and put it in a zip seal bag, add the chops and marinate it for about an hour then onto the fire it goes.
2 rolls of puff pastry
4-5 Grannysmith apples approx. 800g (peeled and quartered)
100g castor sugar
10ml vanilla essence
In a large pan over medium heat add the castor sugar and let it slowly melt. Add the brandy and sugar and once it turns a caramel colour, add the quartered apples and carefully stir and cook for about 8-10minutes until the apples are soft but not mushy. Add the vanilla essence. Let the apple mixture cool down completely. Apple mixture can be made a day in advance as well.
Take a square braai grid and spray it with non-stick spray. Roll out the first roll of puff pastry and spread the cooled apple mixture evenly and leave about a 1-2cm border around. Lay the next roll of puff pastry over the apple mixture and roll and pinch all along the sides so that the mixture does not ooze out.
Braai over very low coals for about 30min and turn every 2-4 minutes. Don’t slot in the braai handles as it cuts through the soft pastry – keep it loose and when turning just keep a tight grip so that the pie does not slide or move.
Serve with cream, custard or ice cream.
Roosterbrood / Stokbrood (Bread on a stick) – Alma Phillips
500g white bread flour
10 g instant yeast
Pinch of salt
2 Tbs (tablespoon) sugar
2 Tbs sunflower oil
250 – 300 ml lukewarm water
Extra flour for dusting
Mix 50 ml of warm water with sugar, oil and yeast and set aside for 5 minutes.
In a larger mixing bowl add the salt and the flour. Make a hole in the middle.
Pour the yeast mixture in the middle and add 150 ml of the luke warm water.
Cover the water with some of the flour by pushing it over with your hand.
Start kneading using both hands. Add water if the dough is too stiff. Knead until your hands come out clean.
Roll the dough in a ball and cover it with a little oil by lightly rubbing it over.
Cover the bowl with a lid/cling wrap and let it stand in a warmish place until it doubled in size.
Turn the dough out on a flour covered surface. Roll it out into a rectangle.
Cut the size require, but I recommend about 3cm slices.
Place the dough portions on the braai grid over warm coals (not too hot as the bread will burn on the outside and not cooked to the centre)
After approximately 5 minutes on the heat, turn it over and keep on turning it over until you hear a hollow sound when tapping on it. This will indicate that it is ready.
To give a twist, soak reeds in water. Take a peace of dough and wrap it around the wet end of the read making sure that there are no holes. Hold this over the fire and keep on turning it until cooked. It will easily pull of the reed when cooked. Fill the hole with a sausage or butter or syrup or a combination of what you like. Just note it can become messy, but it is worth it
Half a cup of olive oil
Quarter cup of soya sauce
Fresh chopped garlic
Fresh chopped ginger
Ground salt and pepper
2 tablespoons honey
Mix all together, and rub onto the fillet.
Pour the rest in the dish with the fillet, and let it marinate for at least 2 days in the fridge.
Braai the fillet as a whole, it will be melt-in-the-mouth and juicy.
2 teaspoons of crushed garlic paste
2 teaspoons of paprika spice
2 teaspoons of lemon and garlic spice
2 teaspoons of BBQ spice
2 teaspoons of meat tenderizer
1/4 cup of soya sauce
1/4 cup of Jimmys Braai Sauce
Mix it all together. Marinate your leg of lamb for an hour before. While on the coals, have spare Jimmy sauce to brush over your leg of lamb. It takes about an 30-45 minutes to be completely done.
Mix together. Soak meat overnight in sauce, refridged it.
Place on braai, before done, baste with a little honey
Place braaied pineapple and cayenne pepper on for garnish
Bobotie – Thea Lennox
2 slices of brown bread and cut off the sides.
45 ml oil
1 onion chopped fine
1 carrot grated
30 ml mild curry powder
1 kg beef mince
30 ml apricot jam
60 ml whole almonds roasted and chopped fine.
60 ml raisins without pits.
30 ml fresh lemon juice
salt and fine black pepper;
3 eggs beaten
Preheat oven to 180°C.
Soak bread in milk and heat oil in a pot.
Braise onions, carrots and half of the curry powder over a low heat until onions is soft. Add beef mince until cooked. Add other curry powder with the borrie, jam, almonds, raisins and lemon juice. Add salt and pepper to taste. Mix until cooked.Add bread and soaked juice with and place in casserole. Beat eggs and milk and throw over the meat. Place bay leaves on top and bake for 35 minutes until golden brown.
Enjoy with yellow rice and raisins.
Potbread dessert – Louanne Mostert
30 ml (2 T) butter
1 batch Roosterkoek bread dough
500 ml (2 C) marshmallows
150 g milk chocolate, broken into pieces
65 ml (¼ C) Rhodes Apricot Jam Superfine
1 x 380 g can evaporated milk or 250 ml (1 C) cream
Melt the butter and generously brush the bottom and sides of a heavy-bottomed braai “bread pot” or similar.
Divide the dough into 10 equally sized pieces and roll each portion into a ball.
Evenly place the balls in the “bread pot” at least 3 cm apart.
Place the marshmallows and chocolate pieces in between the balls.
Cover the dough with the lid or a damp cloth and leave until the balls have doubled in size.
Whisk the Rhodes Apricot Jam and the evaporated milk together and pour over the dough balls.
Replace the lid and either cook over medium coals on the braai – or bake in an oven preheated to 180˚C for 45 minutes or until a wooden skewer inserted into the potbrood comes out clean.
If you have any other recipes you’d like to add, please email us firstname.lastname@example.org.