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Archive for the ‘Recipes’ Category

Video: Justin Bonello Shows Suzelle DIY How to Make Banana Splits on the Braai – with Brandy of Course!

Road TrippingJustin Bonello and Suzelle DIY are well-known for their expertise in and outside the kitchen – so what happens when two firecrackers collide? Sparks fly!

Suzelle invited Bonello to show her how to make Braaied Banana Brandy Splits, or if you’d prefer Suzelle’s name for Bonello’s recipe, Braaied Brandy Banana Splits. (Hers makes more sense, doesn’t it?)

To cook like Bonello, you will need: Bananas, brandy, a braai and syringes (don’t worry, this recipe is 100 percent safe).

In the video, Bonello demonstrates how to inject the brandy into the bananas and at the end the two cooks show their results. You can decide which dessert looks more appetising.

Watch the video:

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Ultimate Braai Master: Watch Bertus Basson’s Demonstration on How to Bake the Perfect Braai Bread

Ultimate Braai MasterUltimate Braai Master is South Africa’s toughest outdoor based cooking competition. Teams compete against each other and the clock, taking part in different tasks set by judges Bertus Basson, Petrus Madutlela and Siba Mtongana. The judges also teach participants as the show progresses, showing them new and innovative braai recipes during masterclasses.

A collection of recipes from this show has been collected in a eponymous cookbook, Ultimate Braai Master, by host and producer of the show, Justin Bonello.

Basson has a delicious and very simple recipe for a Baked Braai Bread which he demonstrated on the show. The basic recipe calls for flour, yeast, salt, sugar and buttermilk and offers endless possibilities as it allows the braaier to play around with additional ingredients to spice it up.

Watch the video for Basson’s baked braai bread:

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Try Alida Ryder’s Recipe for Crumbed and Deep-fried Cauliflower with Caper Mayonnaise

Cook from the HeartKook uit die hartAlida Ryder, author of Cook from the Heart (also available in Afrikaans as Kook uit die hart), has shared her recipe for Crumbed and Deep-fried Cauliflower with Caper Mayonnaise on Simply Delicious.

Ryder says that the recipe is simple and quick. Crumbed flower florets have always been a big hit with her guests because they have a great texture, and simple but delicious flavour.

Try the recipe:

1 head of cauliflower, cut into florets
250ml (1 cup) flour, seasoned with salt and pepper
2 eggs, lightly beaten
2 packets Knorr Crispy & Tasty Chicken Coating
2 litres sunflower oil, for deep-frying

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Five School Snacks that Need no Electricity to Prepare (Plus: Win a Gas Braai with Justin Bonello)

Cooked in the KarooRoads Less TravelledUltimate Braai Master

With loadshedding rearing its ugly head again, every parent needs a little help when it comes to preparing school lunches. The Electricity Smart cooking initiative shared recipes for five healthy snacks on their website that require little to no electricity to prepare.

Cooked in the Karoo author Justin Bonello is the brand ambassador for the initiative that aims to encourage a behavioural change in the way we prepare food by offering alternative cooking methods that require minimal electricity use.

Just because it’s electricity free doesn’t mean it’s boring. The five school lunches are: Refreshing Fruit Sosaties, Magnificent Freezable Mini Pizzas, Irresistible Raw Veggie Wraps, Perfect Banana and Peanut Butter Roll-ups and a Sweet and Savoury Snack Mix.

Try the recipes for Irresistible Raw Veggie Wraps:

Why not make things easier for yourself and give your kitchen a well-deserved break? Raw veggies can be grown at home, which makes them super convenient. Not only that, but they’re also packed full of nutritious goodness and, when presented appealingly, make irresistible lunchtime snacks that need no electricity to prepare.

What You’ll Need:

- 1 whole wheat flour tortillas
- 1 large carrot
- A few slices of cheese
- 1 small cucumber
- Some lettuce

One lucky reader stands a chance of winning a gas braai to the value of R25 000! Simply come up with a own one-pot recipe that uses a maximum of six ingredients and send it to Electricity Smart before Friday, 13 March, 2015.

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Excerpt from Justin Bonello’s Cooked in the Karoo: Braaied Karoo Pizza and Beef Fillet Carpaccio

Cooked in the KarooCooked in the Karoo is the result of Justin Bonello’s two-year culinary journey in the Karoo. His mission was to capture the essence of the Karoo’s people, landscape and way of life. This he does by way of recipes, images and stories.

The sparse landscape of the Karoo inspires a special brand of cooking. It is rooted in tradition, and yet demands innovation. It is big on taste, and yet beautifully simple.

The excerpt below contains two of Bonello’s Karoo-inspired recipes, Braaied Karoo Pizza and Carpaccio.

Read the excerpt:


Way back when, I made a dustbin pizza before we hit Splashy Fen music festival in the southern Drakensberg. This was my version of a braaied pizza, in a 45-gallon metal drum – a makeshift pizza oven that baked delicious pizza in less than 15 minutes. Then last year, one of South Africa’s best chefs and a close friend of mine, Bertus Basson, showed me how to braai a pizza straight on the grid. So I can’t take all the credit for this recipe – I’ll share half the glory with you, Bertus!

One morning, a Wolverfontein neighbour arrived with a bucket filled with ripe green figs. Ashley looked completely lost as to what to do with the sudden abundance of fruit. But we happened to have bacon. Blue cheese. Chilli. Garlic. We had cold beers chilling in the fridge and it was almost lunchtime. Can you see where this is going? No? Let me show you.

10 g instant yeast
325 ml warm water
500 g white bread flour
a big pinch of salt

Activate and dissolve the yeast by placing it in a bowl and adding the warm water. Give it a stir and sprinkle a handful of flour over the mixture to prevent the yeast from forming a crust. Leave the yeast mixture in a warm spot for about ten minutes or until it begins to froth. Combine the flour and salt in a large mixing bowl. Gradually add the yeast to the flour, mixing it well with your hands until it forms a dough. If the dough is too sticky, add a bit more flour; too dry, add a splash more water, and so on. Knead for ten minutes until the dough has a smooth, elastic consistency. Sprinkle some flour onto your work surface, place the dough on the flour and cover with a damp tea towel. Leave the dough to rise for about 30 minutes or until it has doubled in size. In the meantime, light your braai fire and get started on making the pizza toppings.

For those of you who don’t have the time or patience to make a biltong carpaccio (page 144), try this instead. It’s equally delicious.

500 g free-range beef fillet (the best quality you can get your hands on)
a decent glug of olive oil
salt and cracked black pepper, to taste
juice of 1 lemon
a handful of Parmesan, grated
a couple of handfuls of fresh rocket
caper berries
lemon wedges, to serve

First up, wrap the beef fillet in cling wrap and pop it in the freezer for about an hour – this makes it a lot easier to slice very thinly, which is what you want to do. You can either use your best knife or take a shortcut and use a mandolin if you have one (just be careful not to slice your fingers!). Once you’ve thinly sliced the fillet (how thin you want it is up to your own taste), it’s time to whip up a dressing. Mix together a glug of olive oil, a pinch of salt, cracked black pepper, the juice of about one lemon and a small handful of grated Parmesan. Keep a bit of Parmesan aside for serving. Keep whisking until creamy then set aside.

To plate // Serve this on a platter, topped with a couple of handfuls of fresh rocket, the carpaccio on top of that, and as few or as many caper berries as you like. Drizzle with the zesty Parmesan dressing and sprinkle extra Parmesan shavings over the whole lot. Season with salt and pepper and serve with extra lemon wedges on the side. Delicious as a light snack with fresh ciabatta and some great white wine.

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Try Justin Bonello’s Recipes for Ginger Beer, Whole Baked Pumpkin and Roasted Deboned Leg of Lamb

Cooked in the KarooThe online magazine Crush has shared three recipes from Cooked in the Karoo by Justin Bonello and Helena Lombard.

Bonello’s scrumptious recipes for Ginger Beer, Whole Baked Pumpkin and Roasted Deboned Leg of Lamb are interesting and elegant yet easy to prepare.

The Ginger Beer recipe goes back to the basic of brewing – make sure you have enough bottles, make sure the bottles can be sealed well and don’t forget your sieve and funnel.

Try the recipe for Roasted Deboned Leg of Lamb:

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Probeer Justin Bonello se resep vir outydse gebraaide soutribbetjie uit Cooked in the Karoo

Cooked in the KarooAnél Potgieter het ’n resep vir outydse gebraaide soutribbetjie uit Justin Bonello se resepteboek Cooked in the Karoo gedeel en verbruikers gewaarsku teen die misbruik van die naam, “Karoo-lam”.

“In dié pragtige boek loop Bonello in die voetspore van Karoomense, kook saam met hulle en vertel die dorsland se stories,” skryf Potgieter oor Bonello se jongste kulinêre avontuur.

Potgieter het ondersoek ingestel na die oorsprong van Karoo-lam en uitgevind dat slegs skape wat op ses kontreispesifieke bossies wei as sodanig beskryf mag word. Verbruikers kan Karoo-lam uitken aan die Karoo-ontwikkelingstigting (KDF) se “Karoo Meat of Origin” sertifiseringsmerk.

Probeer die resep vir outydse gebraaide soutribbetjie:

Outydse gebraaide soutribbetjie uit Cooked in the Karoo

1,5-2 kg lamsribbetjie

2 teelepels gemaalde koljander

1 teelepel fyn naeltjies

½ teelepel salpeter

4-5 teelepels bruinsuiker

ongeveer 1 koppie sout

ongeveer 4 teelepels wit asyn

Meng die koljander, naeltjies, salpeter, bruinsuiker, sout en asyn goed saam. Vryf die mengsel deeglik op die lam en plaas die vleis in ’n lugdigte houer. Laat vir ’n dag of (verkieslik) twee in die yskas rus. Wanneer jy wil braai, hang die ribbe buite op ’n winderige plek totdat dit droog is (dit kan enigiets van een tot drie uur wees, afhangende van waar jy is).


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Try Your Hand at Alida Ryder’s Delicious Quince Tarte Tatin with Chantilly Cream

Cook from the HeartAlida Ryder, author of Cook from the Heart, has shared a recipe for Quince Tarte Tatin with Chantilly Cream.

Ryder was given a “big box of quince” by a chef friend and says she “jumped at the chance” to try some of the delicious recipes that include the fruit.

I knew this incredible tarte tatin would be the first thing I would make with my bounty and what a showstopper it turned out to be. I poached the quince first in a simple syrup made with sugar, water, vanilla pod and star anise. When they were cooked, I cooled them in the syrup and that is where they’ve been mingling for the last week. Instead of using the classic caramel to cook your tarte tatin with I decided to cook down a little of the poaching syrup to create a very fragrant caramel.

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Make Jackie Cameron’s Fancy Boerewors Rolls at Home

Jackie Cameron Cooks at Home“How does one explain a boerewors roll to foreigner? I tell them it’s a meaty, coarsely-textured, very-savoury, well-balanced, juicy kind-of sausage. Could you do better than that?” asks Jackie Cameron, author of Jackie Cameron Cooks at Home.

She has written an article in which she bemuses the boerewors roll, describing the origins of her personal love affair with this South African favourite, noting that “a staff meal at Hartford House often ends up being a wors roll. Thick lashings of butter, English mustard as well as tomato-and-onion chunky chutney – or a homemade onion relish – more-than meet my cravings.”

Cameron says that “homemade is always so much better” and shares her recipes for Bread Rolls, Boeries, Butter and Wholegrain Mustard:

Bread Rolls

1 bulb Whole Fresh Garlic
30ml Sunflower Oil
1 pkt Instant Dry Yeast
500ml Lukewarm Water
45ml White Sugar
1250ml Cake Flour
15ml Fine Salt
60gr Salted Butter
15ml Dried Coriander, crushed
3 sprigs Fresh Thyme, chopped
45ml Full Cream Milk
30ml Maldon/Sea Salt

Home-made Butter

Makes about 250gr

500ml Fresh Cream
2.5ml Fine Salt


700gr Beef meat (tri-tip or tail of the rump), minced
70gr Beef Fat/suet
150gr Pork meat (leg), minced
150gr Pork/spek Fat
20gr Fine Salt
2.5gr Whole Coriander Seeds
2.5gr Ground Coriander
1gr Freshly Grounded Black Pepper
0.5gr Nutmeg, ground
30gr Water
30gr Worcestershire Sauce
1 Large Garlic clove, grated
2 Salted Casings (Pork intestines)

Wholegrain Mustard

100gr Mustard Seeds
120ml White Wine Vinegar
15ml Water
5ml White Sugar
45ml Olive Oil
Salt and Pepper
Extra 10ml Olive Oil
45ml Full Cream Milk
30ml Maldon/Sea Salt

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Try Alida Ryder’s Recipe for Chicken, Bacon and Corn Pot Pies

Cook from the HeartKook uit die hartAlida Ryder, author of Cook from the Heart, recently shared a delicious recipe for Chicken, Bacon and Corn Pot Pies on her blog.

“Is there anything as delicious as breaking through buttery, flaky pastry and finding a creamy, delectable filling underneath? I think not. Which is why every so often the pot pie urge happens and I oblige all too happily,” Ryder writes.

Try her easy recipe:


for the bechamel/white sauce
500ml chicken stock
250ml full cream milk
½ onion
1 bay leaf
100g butter
100g flour
pinch of grated nutmeg
salt & white pepper to taste

for the filling
2 whole chickens, cooked and meat shredded
250g (1 cup) bacon, chopped and fried
2 cups corn kernels
1 onion fried with 2 cloves of garlic
large handful fresh parsley, finely chopped
juice and zest of 1 lemon
salt & pepper to taste
2 sheet puff pastry, defrosted
1 egg, beaten

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