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Browsing: Cookout

Turn that lockdown frown upside down with a top-quality burger created right there in your kitchen, or when you go on your next camping trip. These recipes were provided by the South African Mushroom Farmers’ Association and there is even a  Vegan-friendly as well as a Vegetarian option you can try. DOUBLE MUSHROOM CHEESEBURGERS SERVES 2 INGREDIENTS 4 big mushrooms 5ml oil 15ml bbq sauce salt and milled black pepper 2 beef or chicken burgers, cooked 2 cheese slices (optional) 1 red onion, sliced 1 tomato, sliced a few lettuce leaves 30ml mayonnaise METHOD Preheat the oven to 200°C. Lightly

Love chocolate? Then you are in for a treat! Who said you should only eat boring food when you go camping or even just staying at home during the national #lockdown? This easy-to-make dessert is divine and will leave you wanting more. (You can always make crêpes from scratch if you prefer, but seeing as you are camping it is much easier to just use wraps.) Serves 6. Chocolate Crêpe Ingredients pack of 6 flour wraps/tortillas 6 bananas 180g Nutella 1 tsp coconut oil milk chocolate slab Method Prepare the wraps by spreading these with Nutella or a chocolate spread

Staying at home this Valentine’s day? Why don’t you try this amazing this mouth-watering dessert that will surely enchant any heart this Valentine’s Day. With stone fruit in full season, preparing a delicious, romantic sweet treat at home is easy. For the plums: 6 ripe plums, halved 2 Tbsp. castor sugar ½ cup water   For the tart: ½ cup castor sugar 200g butter, softened 1 tsp vanilla 2 large eggs, beaten ¼ cup self-raising flour 1 ½ cups ground almonds   For the vanilla Yoghurt (optional): 500g plain yoghurt 2 Tbsp. icing sugar 1 tsp vanilla paste   Preheat

This salad is very simple and easy to prepare, with a lot of flavour. In order to save time, you can also prepare it in advance, before going camping, and just keep it in the fridge. This will also help absorb the flavours further.   Ingredients: • 500g uncooked samp • salt to taste • 2 tomatoes, diced • 1 purple onion, finely diced • 30 – 45ml each fresh mint and coriander, finely chopped • 2 green peppers, diced • ½ a cucumber, cubed • 2 wheels of Feta, cubed • fresh garlic (add to taste) • fresh ginger

Serves 3-4 Prawns in the bush? Are you nuts? It is a very appetising snack or a great meal. As much as we love our succulent lamb chops, course-ground boerewors, and Picanto rump steak strip starters, a change of menu now and again is always good. We need to have a balanced intake of nutrients, proteins, and vegetables after all. Chicken and fish are not veggies, but they are kind of close. When we detox we make Portobello Mushroom Risotto, but add some pancetta and lots of Parmesan – just for the love of it. Served as a starter or

Ingredients:  Marinade and Basting – 6 plums, depipped and chopped – 1 small knob (3 cm) ginger, peeled grated – 2 cloves garlic, crushed – 2 star anise – ½ tsp (3 ml) dried chilli flakes – 2 tbsp. (30 ml) brown sugar – Juice of 1 orange (80ml) – 2 tbsp. (30 ml) water  Meat  – 2 pork neck chops – about 400g, cubed – 2 smoked pork rashers, thickly sliced Salsa – 4 plums, finely chopped – 1 small red onion, finely chopped – large handful fresh coriander, finely chopped – salt and milled pepper Method: Place all

Let’s Braai Some Peaches, Plums and Nectarines For most of us, it is not summer without the evocative smell of a smoky braai. Firing up the coals and throwing on our meat of choice is usually a thing of joy. However, the standard braai featuring meat and potato salad or coleslaw could be accused of being a little mundane or lacklustre, so here are some new and delicious braai suggestions, prepared by some of our favourite food personalities. They’re all inspired by the season’s stone fruit, so that you may add some zest and excitement to your outdoor cooking this

“What? No ways!” my wife said, when I showed her the box from the Czech Republic. “But we can have braaied chops in every possible way,” I replied. “And if it ruins the meat you are paying for it!” my wife added. “The instructions say that it can be used by children of eight years and older, surely my five score and ten puts me at an advantage? After all, how difficult can it be putting chops in an oven?” I replied. To cut a long story short, we discovered a new way of enjoying fine dining in the great

Interview Meghan Spilsbury Photography Mark Wessels and Matthys van Lill   Jan Braai Jan Braai, the flaming force behind National Braai Day, which has become one of South Africa’s favourite annual commemorations, shares his motivation, passion and love for cooking over hot coals. Caravan & Outdoor Life: What was it that first inspired you to create National Braai Day? Jan Braai: The idea stemmed from my desire to foster nation-building through establishing a national day of celebration in South Africa. My vision is to see South Africa come to a standstill every year on Heritage Day, 24 September, with all

  Pizza in a pan How about, for a change, making something completely different from the usual stock-standard braai? After all, they say that a change is as good as a holiday. So why not try baking pizzas? They work remarkably well and are fun to make, with everyone pitching in to come up with different topping combinations. Each pizza can then be divided up and devoured by everyone as it comes off the fire. Our crowd scoffed them down with delight, and they were some of the nicest pizzas with the crispiest crusts we’d ever eaten! To make a

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