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CONTENTS
SWISS BIRCHER MUESLI

SPATCHCOCK CAJUN TURKEY WITH

BEETROOT CARPACCIO

GOATS CHEESE STUFFING AND LEMON-

PINEAPPLE CARPACCIO

LEAF MEATBALLS

THE KFC-STYLE COLESLAW

OSTRICH NECK POTJIE

GRILLED SARDINES

TRICOLOUR SALMON KEBABS

SOUVLAKIA

BEEFY NECTARINE SALAD

PERI-PERI CHICKEN

TEQUILA CEVICHE

SPICY CHICKEN POTJIE

ANTIPASTI-STUFFED PICNIC LOAF

DOUBLE-COOKED HAM WITH STICKY

ORIENTAL PORK SALAD

PINEAPPLE GLAZE
LAMB CHOPS WITH BEAN, STRAWBERRY

NO-BAKE CHOCOLATE PUD

LAYERED FRUIT PARFAIT

AND FETA SALAD

Copyright Times Media (Pty) Ltd

All recipes and images originally appeared in Sunday Times Food Weekly, South Africa.
All rights reserved

ISBN978-1-928216-71-1 (ePDF)

All rights reserved. No part of this publication may be reproduced, distributed, or

transmitted in any form or by any means, including photocopying, recording, or other

electronic or mechanical methods, without the prior written permission of the publisher.

SWISS BIRCHER MUESLI

Serves 4

You will need

What to do

15ml (1 tbsp) rolled oats

15ml (1 tbsp) lemon juice
15ml (1 tbsp) cream
1 apple, preferably Granny
Smith, finely grated with the skin
on
15ml (1 tbsp) raw hazelnuts or
almond

Soak the oats in a little water overnight, then

mix with the rest of the ingredients and serve
in a tall glass, layered with fruit and yoghurt.

BEETROOT CARPACCIO
Serves 4

You will need

What to do

3-6 beetroot , boiled and peeled

2-4 rounds feta cheese
Olive oil and balsamic vinegar,
for drizzling
Smoked salt and black pepper
15ml (1 tbsp) sesame seeds

Slice the beetroot very thinly, using a sharp

knife, mandolin or bread slicer. Lay out on
a serving platter. Crumble over the feta and
drizzle with the oil and vinegar. Season and
finish off with the sesame seeds.

PINEAPPLE CARPACCIO
Serves 4

You will need

Juice of 1-2 large lemons

15ml (1 tbsp) sugar
60ml (4 tbsp) fresh mint, finely
chopped
1 large pineapple
Pinch of chilli powder

What to do

Mix the lemon juice, sugar and mint in a bowl

and leave to stand for 15 minutes. Peel the
pineapple and slice very thinly, using a sharp
knife, mandolin or bread slicer. Lay out on a
serving platter, pour over the sauce, sprinkle
with chilli powder and serve well chilled.

THE KFC-STYLE COLESLAW

Serves 8

You will need

What to do

125ml ( cup) quality

mayonnaise
50g ( cup) sugar
60ml ( cup) milk
60ml ( cup) buttermilk
30ml (2tbsp) fresh lemon juice
30ml (2tbsp) white vinegar
2.5ml ( tsp) salt
Pinch of black pepper
1 medium cabbage, shredded
and very finely chopped
1 carrot, very finely grated
1 small onion, peeled and
minced

Combine the mayonnaise, sugar, milk,

buttermilk, lemon juice, vinegar, salt and
pepper and mix till smooth. Add the cabbage,
carrot and onion and mix thoroughly to
combine. Allow to stand to enable flavours to
blend for at least 2 hours before serving.

GRILLED SARDINES
Serves 2

You will need

What to do

1 red pepper
1 green pepper
Olive oil
2 cloves garlic, finely chopped
30ml (2 tbsp) fresh parsley,
chopped
12 fresh sardines (traditionally
these would not be gutted, but
the choice is yours)
Sea salt

Drizzle the red and green peppers with olive

oil and roast in the oven or on the braai until
the skin begins to blacken. Peel the peppers
and remove the seeds, then slice the flesh and
mix with the garlic and parsley. Set aside.
Sprinkle the sardines with coarse salt and
place on the braai or under a hot grill for 2
minutes. Turn and cook the other side until
crisp, about 1 minute should be sufficient.
Serve the sardines topped with the roasted
pepper mixture, with boiled potatoes, green
salad and a Portuguese roll.

SOUVLAKIA
Serves 6

You will need

What to do

1kg lamb steaks, cut into 4cm

cube

Place the lamb in a large dish. Mix together

all the marinade ingredients and pour over
the lamb to coat well. Cover and leave to
marinate overnight. Remove the lamb from
the marinade and thread onto skewers. Brush
with marinade and either braai over hot coals,
grill in the oven, or cook in a hot griddle pan,
basting with marinade. For the yoghurt sauce,
combine all the ingredients and mix well.
Serve the souvlakia with the sauce and toasted
pita bread.

Marinade:
10ml (2 tsp) ground coriander
10ml (2 tsp) dried oregano
150ml olive oil
Juice of 2 lemons
1 onion, finely grated
2 bay leaves
2 cloves garlic, crushed
Salt and black pepper, to taste
12 wooden kebab sticks, soaked
in water for 30 minutes just
before using
Yoghurt, mint and garlic sauce:
500ml (2 cups) plain yoghurt
Small bunch fresh mint, finely
chopped
2 cloves garlic, crushed
60ml ( cup) olive oil
Salt and black pepper, to taste

PERI-PERI CHICKEN
Serves 6

You will need

What to do

1 chicken, about 1kg,

spatchcocked

Using a sharp knife, cut slits in the breast,

drumsticks and thighs of the chicken. Mix
together all the marinade ingredients and rub
into the chicken. Cover and refrigerate for
at least 5 hours. Remove from the marinade
and braai over hot coals until cooked, basting
frequently with the marinade.

Marinade:
Juice of 1 large lemon
45ml (3 tbsp) olive oil
5ml (1 tsp) sweet paprika
2 cloves garlic, crushed
Salt, to taste
Peri-peri spice, to taste
25ml (1 tot) whisky (optional)
1 bay leaf

SPICY CHICKEN POTJIE

Serves 6

You will need

What to do

12-18 chicken thighs, on the

bone
60ml (4 tbsp) curry paste, or
more according to taste
60ml (4 tbsp) oil
1 large onion, chopped
2 carrots, peeled and sliced
1 green or red pepper, cored and
chopped
3cm fresh root ginger, peeled and
finely grated
3 garlic cloves, crushed
1 stalk lemongrass, bruised
1 x 400g can chopped tomatoes
1 cinnamon stick
1 red chilli, seeded and sliced
500ml (2 cups) chicken stock
1 x 400g tin coconut milk

Remove the skin from the thighs and with a

sharp knife cut three slits into the flesh. Rub
with curry paste, cover and refrigerate for
at least an hour. Heat a potjie pot over the
fire, add the oil and swirl to coat the base
of the pot. Fry the onions till soft, then add
the carrots, green pepper, ginger, garlic and
lemongrass and saut for a few minutes before
adding the tomatoes, cinnamon and chilli.
Add half the chicken stock and simmer for
10 minutes, then add the coconut milk and
chicken thighs. Stir to combine, cover with a
tight-fitting lid and cook over moderate coals
for about 1 hours. Check occasionally and
add extra stock if necessary. Remove the
lemongrass and cinnamon stick before serving
with rice, pap or salad.

DOUBLE-COOKED HAM WITH

STICKY PINEAPPLE GLAZE
Serves 10-12

You will need

What to do

1 readycooked, unglazed smoked

ham, about 4kg, on the bone
Sticky Pineapple Glaze:
1 small can crushed pineapple,
drained (reserve the syrup)
3cm fresh root ginger, peeled and
finely grated
5ml (1 tsp) mustard powder
100g ( cup) sticky brown sugar
1 medium can pineapple slices,
drained
Cloves
Glac cherries

Place the ham on a baking tray on a preheated

gas braai, or on a grid over a drip tray on an
indirect fire on the kettle braai. Roast with the
lid on for 20-30 minutes till fat is really crispy.
When cool enough to handle, remove the rind
with a sharp knife and cut a diamond pattern
in the fat. For the glaze, combine the crushed
pineapple, ginger, mustard powder and sugar.
Stir to mix, adding a little reserved pineapple
syrup if needed, but dont make the mixture
too wet because it will slide off the ham.
Return the glazed ham to the baking tray and
spread the glaze all over. Top with pineapple
rings, pinning them to the ham with cloves,
and roast for 20-30 minutes till crispy and the
glaze is caramelised. Remove from the heat
and place a glac cherry in the middle of each
pineapple ring. Slice the ham and serve warm
or cold.

LAMB CHOPS WITH BEAN,

STRAWBERRY AND FETA SALAD
Serves 6

You will need

What to do

12 lamb loin chops, about 2cm

thick
Marinade:
125ml ( cup) white wine
45ml (3 tbsp) olive oil
2-3 garlic cloves, crushed
Handful fresh rosemary, finely
chopped
Handful fresh mint, chopped,
plus extra to serve
Salt and freshly ground black
pepper
Salsa Verde Dressing:
125ml ( cup) olive oil
2 garlic cloves, crushed
Finely grated rind and juice of 1
small lemon
Handful fresh mint, chopped
Handful fresh parsley, chopped
30ml (2 tbsp) capers
Pinch of sugar
Salt and freshly ground black
pepper, to taste
Salad:
500g French beans, trimmed and
blanched
1 punnet strawberries, hulled and
quartered
200g (1 pillow pack) fresh rocket
200g feta, cubed

Place the chops in a non-metallic dish with

all the marinade ingredients. Toss to coat,
rubbing well into the chops. Cover and set
aside for at least an hour. For the salsa verde,
blend all ingredients in a food processor until
smooth and set aside. Remove the chops from
the marinade and cook in a hot griddle pan
or over prepared coals until really crispy. Toss
the salad ingredients with the salsa verde and
serve with the chops, topped with extra fresh
mint. Or combine the salad and the chops
together on a serving platter.

SPATCHCOCK CAJUN TURKEY

WITH GOATS CHEESE STUFFING
AND LEMON-LEAF MEATBALLS
Serves 10-12

You will need

What to do

1 turkey, about 4kg, defrosted

(about 2 days in the fridge)
2 x 100g garlic and spring onion
goats cheese logs, frozen for 30
minutes and thinly sliced
Olive oil
Cajun spice mix
Lemon-Leaf Meatballs:
180g (1 cups) stale white
breadcrumbs, not dried
250ml (1 cup) milk
500g pork or lamb mince
Salt and pepper
2 garlic cloves, crushed
1-2 red chillies, seeded and finely
sliced
Handful fresh coriander, finely
chopped
Finely grated rind and juice of 1
lemon
20 lemon leaves

To spatchcock the turkey, place it breast-sidedown on a large board and use poultry scissors
to cut down each side of the backbone. Turn
it over and press down firmly to flatten.
Gently loosen the skin on the breast and
neck, without breaking the skin, and over
the drumsticks. Ease slices of cold goats
cheese under the skin. Rub the bird all over
with olive oil and cajun spice. If cooking in
a gas braai, place turkey skin-side-up on a
baking tray, place in the braai, close the lid
and cook without turning, basting with the
pan juices every 15 minutes. If cooking in a
kettle braai, prepare an indirect fire, place a
drip tray in the centre and place the turkey on
the grid. Cook with the lid on, basting every
15 minutes. Either method will take about 2
hours. Pierce a thigh joint with a fork if the
juices run clear the bird is ready. Cover with
foil and rest for 10 minutes before carving.
Combine all the ingredients for the meatballs
except the lemon leaves. Mix well, adding
more breadcrumbs if mixture is too sloppy.
Wet your hands and roll mixture into 20 balls.
Wrap each meatball in a lemon leaf, securing
with a toothpick. About 20 minutes before the
turkey is ready, place the meatballs around
the turkey and roast till the lemon leaves are a
little charred. Carve the turkey and serve with
the meatballs and a tzatziki dip.

OSTRICH NECK POTJIE

Serves 6

You will need

What to do

30ml (2 tbsp) vegetable oil

1.5kg ostrich neck slices
45ml (3 tbsp) brandy, warmed
2 large onions, sliced
2 garlic cloves, crushed
3 large carrots, peeled and sliced
into chunks
Large handful fresh parsley,
chopped
250g button mushrooms, sliced
in half
250ml (1 cup) white wine
250ml (1 cup) chicken stock
Zest and juice of 1 large lemon
4 potatoes, peeled and sliced
15ml (1 tbsp) cake flour, made
into a paste with 30ml (2 tbsp)
water
Salt and pepper, to taste

Heat the oil in a number 3 potjie and brown the

meat in batches. Once all the meat is browned,
return to the pot, pour over the warmed brandy
and ignite. Allow the flames to burn down,
remove the meat and set aside. Without washing
the pot, fry the onion, garlic, carrots, parsley
and mushrooms in it, adding extra oil if needed.
Return the meat to the pot. Add the wine, stock,
lemon zest and juice. Cover, reduce heat and
simmer for 2-3 hours until meat is tender. Layer
the potatoes over the meat, cover and simmer
for another hour. Gently stir the flour paste into
the pot to thicken the stew. Season and cook for
a further 15-30 minutes, uncovered. Serve with
rice, polenta, barley or mash.

THE POTJIE RULES

1. If you are starting with a new pot, wash it well, scour the inside with sandpaper and then
rub the inside generously with an animal fat, such as pork fat. Fill the pot with mealie
meal mixed with water (it should be runny) and cook over a slow fire or over the gas for 2
hours. Discard mealie meal, clean pot and coat the inside with fat or oil before storing.
2. Nothing about a potjie is quick. Allow 4 hours of cooking time for a meaty pot. Its best
to get started with two fires one for the potjie and another on the side to give you coals
to replenish the fire.
3. Allow 300g of meat (on the bone) per person and 200g if meat is boneless.
4. Always preheat the potjie over the coals with the oil before browning the meat.
5. Vegetables are added in layers according to the length of time needed to cook them.
Carrots will be at the bottom, or at the start.
6. The secret to a potjie is NOT to stir the pot after the vegetables have been added as this
turns the whole thing into a mush.

TRICOLOUR SALMON KEBABS

Serves 4

You will need

What to do

12 slices smoked salmon or

smoked salmon trout (or use
smoked ham)
1 wedge of watermelon, cut into
four blocks
1 large nectarine, cut into
quarters
1 mango or pineapple, peeled
and cut into 4 slices
1 lemon
Black pepper or chilli flakes

Fold the salmon slices in half and half again.

Thread 3 bundles of salmon, alternating with
a piece of watermelon, nectarine and mango,
onto each skewer. Squeeze over lemon juice and
sprinkle with pepper or chilli flakes. Mix all the
dressing ingredients together and serve kebab on
toast with a dollop of dressing.

Dressing:
125ml ( cup) thick plain
yoghurt, or mixture of sour
cream and yoghurt
1 frond of dill, finely chopped
Finely grated rind and juice of 1
small lemon
Black pepper
4 slices of rye-bread toast,
buttered

BEEFY NECTARINE SALAD

Serves 4

You will need

What to do

4 white nectarines, halved and

stoned
Juice of a lemon
8 thin slices smoked or cooked
beef
200g (1 pack) salad leaves (basil,
rocket, watercress, baby spinach)
Freshly ground black pepper, to
taste

Cut the nectarine halves into wedges and toss

with the lemon juice. Roll the beef slices up
or fold into triangles. Spread the mixed leaves
on a serving plate and top with the nectarines,
rolled beef and a good grinding of black
pepper. Combine the dressing ingredients and
mix well. Pour over the salad and serve.

Dressing:
60ml (4 tbsp) olive oil
20ml (4 tsp) balsamic vinegar
1 nectarine, stoned and pured
5ml (1 tsp) mustard powder
1 garlic clove, crushed
Salt and pepper, to taste

TEQUILA CEVICHE
Serves 4

You will need

What to do

200g best-quality fresh prawns,

peeled and deveined
200g firm white fish fillet
200g cleaned calamari tubes
Juice of 2 limes
Juice of 1 lemon
15ml (1 tbsp) olive oil
1 garlic clove, very finely
chopped
1 small red chilli, seeded and
sliced
Salt and pepper, to taste
2 firm but ripe tomatoes, seeded
and diced
1 small red onion, diced
1 small avocado, peeled and
diced
Generous splash of tequila

Cut the seafood into equal-sized cubes. In a

non-metallic bowl, mix the lime and lemon
juice, oil, garlic and chilli. Season, stir in seafood
and refrigerate for 1 hour. Toss with tomato,
onion, avocado and tequila and refrigerate for
another hour before serving with corn chips.
Top with fresh herbs if desired.

ANTIPASTI-STUFFED PICNIC LOAF

Serves 4

You will need

What to do

1 large round crusty loaf of

bread
125g readymade basil pesto
200g (1 packet) rocket or mixed
salad leaves
6 slices salami (optional)
400g jar or can artichoke hearts,
drained
125ml ( cup) black olives,
pitted
2 large, firm tomatoes, sliced and
drained on paper towel
4 buffalo mozzarella balls or
bocconcini, drained and torn
into pieces
Handful fresh basil leaves
15ml (1 tbsp) olive oil
Salt and black pepper
Parmesan shavings

Neatly cut the top off the loaf and set aside.
Scoop out most of the bread with your fingers
(keep to use for meatballs or another dish).
Spread the pesto all over the inside of the
loaf, then stuff with layers of salad , salami,
artichokes, olives, tomato, mozzarella and basil.
Drizzle over the oil, season and top with the
shaved parmesan. Replace the lid of the loaf,
cover tightly with plastic wrap and refrigerate
between two wooden boards. Serve in wedges
with a glass of ice cold white wine.

ORIENTAL PORK SALAD

Serves 4-6

You will need

What to do

Dressing:
60ml ( cup) fresh lime juice
15ml (1 tbsp) sesame oil
60ml ( cup) fish sauce
2-4 cloves garlic, chopped
2 stems lemon grass, finely
chopped
25ml (5 tsp) grated palm sugar
(or brown sugar)
Pinch of salt
125ml (( cup) sweet chilli sauce

Combine all the dressing ingredients except the

sweet chilli sauce in a food processor and blend
until smooth. Add the chilli sauce and mix well.
Toss the salad ingredients together in a large
serving bowl or individual bowls. Pour over the
dressing, toss to mix and serve.

Salad :
a Chinese cabbage, finely
shredded
8 spring onions, finely sliced
250ml (1 cup) bean sprouts
Handful fresh mint leaves
Handful fresh coriander leaves
125ml ( cup) unsalted peanuts
1 small pineapple, peeled and
cubed
1 smoked pork or chicken fillet,
sliced

NO-BAKE CHOCOLATE PUD

Serves 8-10

You will need

What to do

176g packet of Oreo chocolate

biscuits (or other chocolate
biscuits)
80g butter, melted
1 x 250g tub cream cheese,
softened
60ml (4tbsp) caster sugar
30ml (2tbsp) milk
250ml (1 cup) cream, lightly
whipped
1 packet chocolate pudding
made with 310ml full cream milk

In a food processor, crush the biscuits until

you have fine crumbs. If you dont have a food
processor, place them in a plastic bag, tie a
loose knot and crush with a rolling pin. Line
a medium loaf pan with plastic wrap or make
it freeform on a baking sheet. Combine the
chocolate crumbs and butter in a bowl and
then press into the base of the loaf pan. Place
in the fridge and allow to set. Combine the
cream cheese, sugar and milk in a bowl using
a metal whisk. Add half of the whipped cream
and spread this mixture over the biscuit base.
Make up the chocolate pudding using the milk
measurement and spoon over the cream cheese
mixture. Top off with the remaining cream.
Cover with plastic wrap and refrigerate for 2
hours. If desired, serve sprinkled with grated
chocolate and cherries. Cut in slices.

To Serve:
Grated chocolate and
maraschino cherries, optional

LAYERED FRUIT PARFAIT

Serves 2

You will need

What to do

Seeds of a vanilla pod

250ml (1 cup) Greek-style
yogurt
60ml (4 tbsp) berry compote
or jam
3-4 figs (or other seasonal fruit),
sliced
30ml (2 tbsp) crumbled halva
60ml ( cup) pistachio nuts
15ml (1 tbsp) honey

Mix the vanilla seeds into the yoghurt. Spoon

a quarter of the yoghurt into each jar. Top
with a spoon of berry compote and a few fig
slices, then a spoon of halva and pistachios and
a drizzle of honey. Repeat the layers with the
remaining ingredients. Serve immediately.