Recipes from our counter.

Ingredients

For the wors

• 1.2 kg boerewors, in one coil
• 15 ml sunflower oil, for the grid

For the smoor

• 30 ml sunflower oil
• 3 large onions, sliced into half-moons (about 450 g)
• 2 garlic cloves, crushed
• 4 ripe tomatoes, chopped (about 500 g)
• 5 ml sugar
• 15 ml fruit chutney, optional
• 2 ml chilli flakes, optional
• 5 ml salt
• 2 ml black pepper

To serve

• pap or fresh rolls
• a green salad

Method

1. Take the boerewors out of the fridge about 15 minutes before cooking. Keep the coil in one piece and do not prick it, because the juices are what keep it succulent.
2. Light your fire and let the coals burn down to medium heat. You should be able to hold your hand over the grid for about 6 seconds.
3. Set a heavy pan or small potjie on the edge of the grid and heat the 30 ml oil. Fry the onions for 10 minutes, stirring, until soft and golden.
4. Add the garlic, tomatoes, sugar, chutney, chilli, salt and pepper. Simmer gently for 15 to 20 minutes until thick and jammy. Add a splash of water if it catches.
5. While the smoor simmers, wipe the grid with an oiled paper towel. Lay the wors coil on the grid, away from direct flames.
6. Cook for 12 to 15 minutes, then turn the coil over once (a pair of long skewers through the coil makes this easy). Cook another 12 to 15 minutes.
7. Check the thickest part of the wors with a probe thermometer: it must reach at least 71°C. Cook a little longer if needed, but do not let it dry out.
8. Rest the wors for 5 minutes, cut into portions and serve with the hot smoor and pap or rolls.

Ingredients

For the chops

• 1 kg lamb braai chops, about 10 to 12 chops, 2 to 2.5 cm thick

For the marinade

• 60 ml olive oil
• 1 lemon, zest and juice
• 4 garlic cloves, crushed
• 15 ml fresh rosemary, finely chopped
• 5 ml paprika
• 5 ml coarse salt
• 3 ml black pepper

To serve

• 1 lemon, cut in wedges
• pap, roast potatoes or a Greek-style salad

Method

1. Mix the oil, lemon zest and juice, garlic, rosemary, paprika, salt and pepper in a bowl.
2. Add the chops and turn until every chop is coated. Cover and marinate in the fridge for at least 1 hour, up to 12 hours.
3. Take the chops out of the fridge 20 minutes before cooking. Let the fire burn down to medium-hot coals.
4. Lay the chops on the grid. For thin rib and loin chops, cook for 4 to 5 minutes per side. For thicker leg and shoulder chops, allow 6 to 8 minutes per side.
5. Stand the chops fat-side down with tongs for the last 2 minutes so the fat crisps up.
6. Check the thickest part (not touching bone) with a thermometer. Lamb chops are safe at 63°C, followed by a 3 minute rest. Cook a little longer if you prefer them well done.
7. Rest for 3 to 5 minutes, then serve with lemon wedges.

Ingredients

For the sosaties

• 1.2 kg boneless lamb shoulder, cut into 3 cm cubes
• 18 dried apricots
• 2 red onions, cut into wedges
• 12 wooden skewers, soaked in water for 30 minutes

For the marinade

• 30 ml sunflower oil
• 2 onions, thinly sliced
• 3 garlic cloves, crushed
• 20 ml medium curry powder
• 5 ml ground turmeric
• 60 ml smooth apricot jam
• 60 ml brown vinegar
• 60 ml water
• 15 ml brown sugar
• 2 bay leaves
• 5 ml salt
• 2 ml black pepper

Method

1. Heat the oil in a saucepan and fry the sliced onions over medium heat for 8 minutes until soft. Add the garlic, curry powder and turmeric and stir for 1 minute.
2. Add the apricot jam, vinegar, water, sugar, bay leaves, salt and pepper. Simmer for 5 minutes, then take off the heat.
3. Let the marinade cool completely. Never pour warm marinade over raw meat.
4. Pour the cooled marinade over the lamb cubes, mix well, cover and refrigerate for 12 to 24 hours.
5. Thread the lamb onto skewers, alternating with a dried apricot and a wedge of red onion. Wipe off the heavy bits of onion from the meat so they do not burn.
6. Braai over medium coals for 15 to 20 minutes, turning every 4 to 5 minutes, until caramelised on the edges. Check one of the thickest cubes with a thermometer: at least 63°C with a 3 minute rest. Most families prefer sosaties cooked through, to about 70°C.
7. Rest for 5 minutes and serve with pap, rice or fresh rolls and a tomato-and-onion salad.

Ingredients

For the chicken

• 1.5 kg chicken thighs and drumsticks, about 10 to 12 pieces, skin on

For the marinade

• 80 ml olive or sunflower oil
• 60 ml lemon juice
• 4 garlic cloves, crushed
• 15 ml paprika
• 10 ml dried chilli flakes, or to taste; or use 2 to 3 chopped fresh red chillies
• 5 ml dried oregano
• 10 ml honey or sugar
• 8 ml salt

For the tray bake (optional)

• 1 kg baby potatoes, halved
• 2 red onions, cut into wedges
• 2 peppers, deseeded and cut into chunks
• 30 ml olive oil

Method

1. Mix all the marinade ingredients. Cut 2 deep slashes into each chicken piece so the flavour gets in.
2. Rub the marinade into the chicken, cover and refrigerate for at least 2 hours, up to 12.
3. Tray bake: heat the oven to 200°C. Toss the potatoes, onions and peppers with the oil and a pinch of salt in a large roasting tray, and nestle the chicken skin-side up on top. Roast for 45 to 50 minutes, turning the potatoes once, until the chicken is golden.
4. Braai: set up the fire for indirect heat with the coals pushed to one side. Place the chicken on the grid over the cooler side, lid on if you have one. Cook for 35 to 45 minutes, turning every 10 minutes. Move over direct heat for the last 5 minutes to crisp the skin.
5. Push a thermometer into the thickest part of a thigh, without touching the bone. Chicken must reach 75°C. The juices should run clear.
6. Rest for 5 minutes. Serve with the roasted veg, pap or rice and a fresh salad.

Ingredients

For the mince

• 1 kg beef mince
• 2 slices white bread, about 60 g, crusts off
• 250 ml full-cream milk
• 30 ml sunflower oil
• 2 large onions, finely chopped
• 3 garlic cloves, crushed
• 20 ml medium curry powder
• 5 ml ground turmeric
• 5 ml ground coriander
• 30 ml fruit chutney
• 30 ml apricot jam
• 15 ml brown vinegar
• 80 g seedless raisins
• 30 g flaked almonds, optional
• 7 ml salt
• 2 ml black pepper
• 6 bay leaves

For the egg topping

• 2 large eggs
• reserved milk from the bread, topped up to 250 ml
• 1 ml salt
• 1 ml ground turmeric

To serve

• yellow rice with raisins
• sliced banana, coconut and chutney as sambals

Method

1. Heat the oven to 180°C and grease a 20 x 30 cm ovenproof dish.
2. Soak the bread in the 250 ml milk for 10 minutes. Squeeze out the milk into a jug and keep it. Mash the bread with a fork.
3. Heat the oil in a large pan. Fry the onions for 8 minutes until soft, add the garlic and spices and stir for 1 minute.
4. Add the mince and fry over medium-high heat, breaking it up, until no pink remains. If there is a lot of fat in the pan, spoon off some.
5. Stir in the mashed bread, chutney, jam, vinegar, raisins, almonds, salt and pepper. Simmer for 5 minutes.
6. Spoon into the dish, press flat and tuck 4 of the bay leaves into the mince.
7. Beat the eggs with the reserved milk (topped up to 250 ml), salt and turmeric. Pour over the mince and place the last 2 bay leaves on top.
8. Bake for 30 to 35 minutes until the custard is set and golden. A probe in the centre should read at least 71°C.
9. Stand for 10 minutes before cutting. Serve with yellow rice and sambals.

Ingredients

For the filling

• 800 g lean beef mince
• 30 ml sunflower oil
• 1 large onion, chopped
• 2 carrots, finely diced (about 200 g)
• 2 celery sticks, finely diced, optional
• 2 garlic cloves, crushed
• 30 ml tomato paste
• 15 ml cake flour
• 400 g tin chopped tomatoes
• 250 ml beef stock
• 15 ml Worcestershire sauce
• 5 ml dried mixed herbs
• 150 g frozen peas
• 5 ml salt
• 2 ml black pepper

For the topping

• 1 kg potatoes, peeled and cut into chunks (about 6 medium)
• 50 g butter
• 80 ml milk
• 100 g grated cheddar, optional
• 2 ml salt

Method

1. Put the potatoes in cold, salted water, bring to the boil and cook for 15 to 20 minutes until soft. Drain, mash with the butter, milk and salt until smooth.
2. Meanwhile, heat the oil in a large pan over medium-high heat. Brown the mince in two batches until no pink remains, then set aside.
3. In the same pan, soften the onion, carrots and celery for 8 minutes. Add the garlic and tomato paste and stir for 1 minute.
4. Sprinkle over the flour, stir, then add the mince back with the tomatoes, stock, Worcestershire, herbs, salt and pepper.
5. Simmer, uncovered, for 20 minutes until thick. The mince should be fully cooked to at least 71°C. Stir in the peas.
6. Heat the oven to 200°C. Spoon the filling into a 22 x 30 cm ovenproof dish, spread the mash on top and rough it up with a fork. Scatter with cheese if using.
7. Bake for 25 to 30 minutes until golden on top and bubbling at the edges. The pie should be piping hot (74°C) in the centre.
8. Rest for 10 minutes before serving.

Ingredients

• 700 g beef mince
• 30 ml olive oil
• 1 large onion, finely chopped
• 1 large carrot, grated
• 150 g button mushrooms, chopped, optional
• 3 garlic cloves, crushed
• 30 ml tomato paste
• 800 g chopped tomatoes, 2 x 400 g tins
• 125 ml water or red wine
• 5 ml dried oregano
• 5 ml dried basil
• 1 bay leaf
• 5 ml sugar
• 6 ml salt
• 2 ml black pepper
• 500 g spaghetti
• grated cheddar or parmesan to serve

Method

1. Heat half the oil in a large, wide pot over high heat. Brown the mince in two batches, breaking it up, until no pink remains. Spoon out any extra fat, then set the mince aside.
2. Add the rest of the oil to the pot, lower the heat to medium and fry the onion, carrot and mushrooms for 8 minutes.
3. Stir in the garlic and tomato paste and cook for 1 minute.
4. Return the mince and add the tomatoes, water or wine, oregano, basil, bay leaf, sugar, salt and pepper.
5. Bring to a simmer, then cook on low heat, partly covered, for 35 to 40 minutes, stirring now and then. The mince must reach at least 71°C throughout.
6. Cook the spaghetti in a large pot of salted boiling water according to the packet. Drain, saving a cup of the pasta water.
7. Toss the pasta with a ladle of sauce and a splash of pasta water, then top with the rest of the sauce and the cheese.

Ingredients

For the frikkadelle

• 500 g beef mince
• 250 g pork mince
• 2 slices white bread, about 60 g, crusts off
• 100 ml milk
• 1 onion, grated
• 1 egg
• 10 ml ground coriander
• 2 ml grated nutmeg
• 15 ml fruit chutney
• 15 ml chopped parsley
• 6 ml salt
• 2 ml black pepper
• 45 ml sunflower oil, for frying

For the gravy

• 1 onion, finely chopped
• 400 g tin chopped tomatoes
• 250 ml beef stock
• 15 ml tomato paste
• 5 ml brown sugar
• 15 ml maizena, mixed with 30 ml cold water

To serve

• creamy mash or pap, green beans and beetroot salad

Method

1. Soak the bread in the milk for 5 minutes, then squeeze out most of the milk and mash the bread.
2. In a large bowl, gently mix the beef and pork mince, bread, grated onion, egg, coriander, nutmeg, chutney, parsley, salt and pepper until just combined. Do not overwork or the frikkadelle turn tough.
3. With wet hands, shape into about 18 balls (about 50 g each). Chill for 20 minutes to firm up.
4. Heat the oil in a large, deep pan. Brown the frikkadelle in batches for 6 to 8 minutes, turning, then set aside on a plate.
5. In the same pan, fry the chopped onion for 5 minutes. Add the tomatoes, stock, tomato paste and sugar and bring to a simmer.
6. Return the frikkadelle to the gravy, cover and simmer gently for 15 to 20 minutes, turning once. Stir in the maizena paste and simmer 2 minutes to thicken.
7. Check the middle of a frikkadel with a thermometer: it must read at least 71°C.
8. Serve with mash or pap and green beans.

Ingredients

• 1.8 kg oxtail, cut in pieces
• 60 ml cake flour, seasoned with salt and pepper
• 60 ml sunflower oil
• 3 large onions, sliced
• 4 garlic cloves, crushed
• 30 ml tomato paste
• 250 ml red wine, optional, or use extra stock
• 500 ml beef stock
• 15 ml Worcestershire sauce
• 5 sprigs fresh thyme
• 2 bay leaves
• 5 ml smoked paprika
• 4 carrots, cut in thick chunks (about 400 g)
• 4 medium potatoes, quartered (about 500 g)
• 150 g green beans, or frozen peas
• 8 ml salt
• 3 ml black pepper

Method

1. Toss the oxtail in the seasoned flour until lightly coated and shake off the excess.
2. Heat the oil in a no. 3 potjie over hot coals. Brown the oxtail in batches until deep golden on all sides, about 5 minutes per batch, and set aside.
3. In the same pot, fry the onions for 8 minutes. Add the garlic, tomato paste and paprika and stir for 1 minute.
4. Pour in the wine, scraping up the brown bits, then add the stock, Worcestershire, thyme, bay leaves, salt and pepper. Return the oxtail to the pot.
5. Put the lid on and move to low heat, with about 10 to 12 coals under the pot, topping up as needed. Simmer very gently for 2 hours without stirring.
6. Add the carrots, put the lid back on and cook for another 45 minutes. Add the potatoes and cook for 40 more minutes until tender.
7. Test the oxtail with a fork: the meat should be falling off the bone (usually 90°C or above in the middle). Stir in the green beans for the last 10 minutes.
8. Skim off the fat from the surface and taste for salt. If the gravy is thin, cook with the lid off for 10 minutes to reduce.
9. Rest for 10 minutes and serve with pap, rice or crusty bread.

Ingredients

• 1.2 kg bone-in lamb stew, trimmed of excess fat
• 45 ml sunflower oil
• 2 cinnamon sticks
• 4 whole cloves
• 4 cardamom pods, lightly crushed
• 2 large onions, finely chopped
• 20 g fresh ginger, grated (about 4 cm)
• 5 garlic cloves, crushed
• 30 ml medium curry powder
• 10 ml garam masala
• 5 ml ground turmeric
• 5 ml ground cumin
• 5 ml ground coriander
• 2 ripe tomatoes, grated (or 200 g tinned tomatoes)
• 500 ml hot water
• 3 medium potatoes, peeled and cubed (about 450 g)
• 8 ml salt
• 30 ml chopped fresh coriander
• cooked basmati rice and sambals to serve

Method

1. Heat the oil in a large heavy pot over medium heat. Add the cinnamon, cloves and cardamom and stir for 30 seconds.
2. Add the onions and fry for 10 minutes until deep golden brown, stirring so they do not catch.
3. Add the ginger and garlic and fry for 1 minute. Stir in the curry powder, garam masala, turmeric, cumin and coriander with a splash of water. Fry for 1 minute.
4. Add the lamb and turn it in the spices. Brown for 6 to 8 minutes over medium-high heat.
5. Add the tomatoes, hot water and salt, and scrape up everything on the bottom. Bring to the boil, then cover and simmer on low for 1 hour 15 minutes.
6. Add the potatoes, cover and cook another 30 to 40 minutes until the lamb is fork-tender and the potatoes are soft. The lamb should be well above 75°C inside.
7. If the gravy is too thin, take the lid off and simmer 10 minutes. Stir in the coriander.
8. Rest for 10 minutes, remove the cinnamon sticks, and serve with rice and sambals (grated carrot, tomato-and-onion, and sliced banana).

Ingredients

For the lamb

• 2 kg bone-in lamb shoulder
• 45 ml olive oil
• 6 garlic cloves, crushed
• 30 ml fresh rosemary, chopped
• 1 lemon, zest and juice
• 10 ml coarse salt
• 5 ml black pepper
• 2 onions, cut in thick wedges
• 250 ml chicken or beef stock
• 125 ml water

For the roast veg

• 1 kg potatoes, peeled and halved
• 500 g butternut or pumpkin, cut in chunks
• 300 g carrots, cut in chunks
• 45 ml olive oil
• 5 ml salt

For the gravy

• 15 ml maizena, mixed with 30 ml cold water
• 250 ml hot stock

Method

1. Take the lamb out of the fridge 45 minutes before roasting. Heat the oven to 160°C.
2. Score the fat in a criss-cross pattern with a sharp knife, cutting through the fat but not into the meat.
3. Mix the oil, garlic, rosemary, lemon zest and juice, salt and pepper into a paste and rub it all over the lamb, pushing it into the cuts.
4. Put the onion wedges in a deep roasting tin and set the lamb on top. Pour the stock and water around it. Cover tightly with foil.
5. Roast for 3 hours. The meat should be very tender.
6. Remove the foil and raise the oven to 200°C. Toss the potatoes, butternut and carrots with the oil and salt, and arrange around the lamb. Roast uncovered for 40 to 45 minutes, turning the veg once.
7. Check the lamb: the safe minimum is 63°C with a 3 minute rest, but for a pull-apart shoulder, the middle should be about 88°C to 93°C and the meat should come away from the bone easily.
8. Move the lamb to a board, cover with foil and rest 20 minutes.
9. For the gravy, skim the fat from the juices in the tin. Pour the juices into a saucepan with the hot stock, bring to the boil and whisk in the maizena paste until thickened.
10. Pull the lamb into chunky pieces and serve with the roast vegetables and gravy.

Ingredients

For the ribs

• 2 kg pork spare ribs, in racks or large pieces
• 10 ml smoked paprika
• 5 ml garlic powder
• 8 ml salt
• 3 ml black pepper

For the glaze

• 125 ml tomato sauce
• 60 ml apricot jam
• 45 ml brown sugar
• 30 ml Worcestershire sauce
• 30 ml brown vinegar
• 30 ml soy sauce
• 10 ml wholegrain mustard
• 3 garlic cloves, crushed
• 2 ml chilli flakes, optional

Method

1. Heat the oven to 150°C. Pat the ribs dry. If the thin membrane on the bone side is still there, peel it off with a paper towel (or ask our butchers).
2. Mix the paprika, garlic powder, salt and pepper and rub all over the ribs. Rest for 30 minutes, or refrigerate overnight.
3. Wrap each rack tightly in a double layer of foil, with the meaty side up, and place on a baking tray.
4. Bake for 2 to 2 hours 15 minutes, until the meat is very tender and pulls back from the bones.
5. While the ribs bake, put all the glaze ingredients in a small pan, bring to the boil, and simmer for 8 to 10 minutes until slightly thickened. Cool.
6. Carefully unwrap the ribs (the steam is hot) and pour the juices into the glaze pan to thin the sauce a little if needed.
7. Heat the braai to medium coals, or use the oven grill. Brush the ribs with glaze and cook for 10 to 15 minutes, turning and brushing every few minutes until sticky and caramelised.
8. Check that the pork has reached at least 63°C in the thickest part, then rest for 3 minutes. Tender ribs are usually closer to 90°C.
9. Cut between the bones and serve with the remaining sauce, coleslaw and potato wedges or mielies.