Steak with a Coke, soy & Worcestershire basting
Steak, in my singular view, should be redefined as a staple. While bread and even mealie meal have their place, a well-aged piece of prime beef is very difficult to...
Garlic mayo dressing
The standard Anglo-Saxon has great trouble with garlic. He fears social isolation as the inevitable consequence of even one tiny scrap of this marvellous bulb. If you or your friends...
Chickpea, brinjal and tomato bake
There comes a time in the affairs of seasoned braaivleis mechanics when the palate cries out for something more adventurous than stywe pap or baked potatoes to accompany the steak,...
Roast potatoes
Most roast potatoes play small-time supporting roles to the real stars of roasting: beef, poultry, lamb and pork. Like the extras in crowd scenes, they have little or no individual...
Thick lamb chops with syrup, Scotch & ginger
There are men who regard the concept of cooking with Scotch as sacrilegious. Anything that takes so long to mature and costs so much money can’t and shouldn’t be used...
Marinated chicken tenderloins
Most unusually for this kitchen, which believes in skin-on, bone-in chicken portions, a pack of deboned, skinned chicken breasts lay on the counter, en route to becoming a stir-fry. Close...
Bistecca alla Fiorentina! One hell of a steak!
This Florentine-styled T-bone steak dish uses beef sourced from the region’s Chianina breed of cattle. In the world of steaks few can equal a T-bone cut from a Chianina side...
Prince Igor beef fillet
Ever since the first man stuck a lump of meat on a stick and held it over a fire, roasting has been a mainline tradition. With a history this long,...
Prawn Breyani
Here are two fabulous tastes in one meal: prawns and a glorious breyani. Feel free to drop the prawns and let the plain breyani become a side dish.
Heavenly hummus
A Biblical meal (Ruth 2:14) and the standard nosh of Israel and other Middle Eastern countries, hummus can be made with ease in your own kitchen. It can also be...
Stir-fried rump with oyster sauce, mirin & bok choy
Mastering the stir-fry is what you should be doing in your post-braaivlei phase of development.
Steak & kidney pie
This is a classic, an absolute must for your personal cooking repertoire. Widely known as a delicious and heart-warming meal, there are many recipes available. Here’s one that never fails.
Durban sardines in polenta
The annual sardine run is a major feature of the KZN coastline. Millions of migrating sardines, or pilchards as the West Coast calls them, migrate close inshore where people of...
Armadillo roast potatoes
This began as ‘nursery food’ designed to motivate picky eaters. Today, it is a non-age-specific staple in our family, giving new life to potatoes and their poor relations, sweet potatoes.
Cream of Tomato soup with croutons
Croutons are a life-after-death experience for stale bread. Revved up by basil they give texture and the joyous illusion of substance to any soup. And with winter already here a...
Deep-fried chicken with mealie fritters
Deep-fried chicken – how the taste buds rejoice! Is there a better way to swiftly prepare poultry? Hotter? Tastier? Even more juicy?
Coconut meringue tarts
Frankly, the last thing a fatty like myself should be doing is baking little coconut meringue tarts. But there comes a time in the affairs of beginner cooks when the...
Crème brûlée: kitchen pyrotechnics
Setting food on fire is just one of the many tricks used by restaurants to amaze diners. In this case, the use of a propane (never paraffin!) blow torch is...
Ginger Biscuit
Call it a ginger slice or a hard biscuit. The singular ginger flavour of this delicious item from the world’s great line-up of baked treats brings a whole new skill...
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