RECIPE BOOK

Pancakes with

RECIPE
Grilled Peaches
Whip up these scrumptious Pancakes with Grilled Peaches for a
breakfast to tantalize the taste buds!

Ingredients:
(for pancakes)
• 1 cup flour - 1 cup milk
• 1 tsp baking powder
• ¼ tsp salt
• 1 egg
• 6 tsp butter

(for grilled peaches)

Method:
1. Combine flour, powdered milk, baking powder and salt in a bowl. Add water
and egg to the dry ingredients. Using a fork, whisk the ingredients to combine.
2. Heat a pan over your braai, over medium heat. Add a teaspoon of butter on the
pan and swirl to coat.
3. Pour 1/3 cup of the pancake batter into the centre of the pan and braai until
the top begins to bubble. Using a spatula, flip the pancake and braai the other
side until golden.
4. Repeat with the rest of the batter, adding 1 teaspoon of butter into the pan for
each pancake needed.
5. While the pancakes are cooking, place the peaches cut side down on the grill
and cook until the fruit begins to caramelize. Remove from the heat and slice.
6. To serve, stack the pancakes, top with the grilled peach slices, chopped pecans
and maple syrup. Enjoy!
Potato Bake

RECIPE
It’s quick, it’s easy and most of the ingredients are already in your cupboard.
Enjoy this hearty Caramelised onion, potato and feta bake dish this winter.

Ingredients:
• 30ml oil
• 2 red onions
• 3 potatoes
• 100g feta cheese
• 15ml fresh rosemary
• 2 eggs
• 125ml evaporated milk

Method:
1. Heat the oil in a large frying pan and sauté the onion until golden brown. Boil
the potatoes until just tender and peel and slice them. Arrange the potatoes
and onions in a greased rectangular baking dish. Whisk together the remaining
ingredients and pour over the potatoes. Bake for 20 minutes or until golden
and cooked through.
 Roasted

RECIPE
Leg of Lamb
Planning to have leg of lamb this festive season?
Here is an easy way to cook it over a braai.

Ingredients:
• 1 large leg lamb (1.5kg to 2kg)
• 1 bulb garlic
• a few stalks of fresh rosemary
• Olive oil
• salt and freshly ground black pepper
• tin foil

Method:
1. Prepare the leg of Lamb by cutting slits into the meat, insert your thinly sliced
garlic and rosemary stalks into these slits.
2. Smear with salt and pepper to lock in the flavour. Rub the whole leg with olive
oil and allow it to sit in the fridge for over an hour.
3. Wrap leg in tin foil before cooking.
4. Strike a Lion Match on your trusted Lion Firelighters to get the fire going.
5. Make sure that you cook your leg of lamb at medium heat for 90mins in the tin
foil. Remove and roast on open fire until browned on the outside.
6. Remember to rest your leg for at least 15 mins before serving.
 Chipotle

RECIPE
Honey Kebab
Sweeten up your braai with this delicious Chipotle Honey Kebab recipe below:

Ingredients:
Chipotle Honey Sauce
• ½ cup (125 ml) tomato sauce
• ¼ cup (60 ml) honey
• 2-3 tsp (10-15 ml) chipotle paste (available at selected retailers)
• ¼ cup (60 ml) brown sugar
• 1 tbsp (15 ml) Worcestershire sauce
• 2 tsp (10 ml) apple cider vinegar
• ½ tsp (2.5 ml) ground garlic
• ½ tsp (2.5 ml) ground black pepper

Kebabs
• 700 g boneless and skinless chicken thighs
• 24 chopped pineapple chunks (fresh or tinned will work)
• kebab sticks, halved and soaked in water

Method:
Chipotle Honey Sauce
Place a small saucepan over low heat. Add all of the ingredients and stir to
combine. Simmer for 5-10 minutes until the sugar has dissolved and the sauce has
thickened.

Kebabs
Cut the thighs into bite-size chunks. Skewer chicken pieces onto the kebab sticks,
alternating with pineapple chunks. Brush with chipotle honey sauce and braai over
medium heat coals for 10 minutes. Remember to baste as you turn.
 Mushroom Risotto

RECIPE
Stuffed Roasted Pepper
Fire up your weekend this simple Mushroom Risotto Stuffed Roasted Pepper
recipe brought to you by @lungiscorner.

Ingredients:
• Lion Firelighters or Firelighter Chunks & Extra Long Eco-Friendly Matches Or Safety
Matches
• braai charcoal
• 1 tbsp (15ml) butter
• 1 onion (diced)
• 2 cloves garlic (crushed)
• 1 sprig thyme
• 1 cup (250ml) Risotto rice
• 250g mixed mushrooms (roughly chopped)
• 4 cups (1 L) mushroom/vegetable stock
• ½ cup (125ml) parmesan cheese (grated)
• fresh herbs to garnish
• 4-6 small bell peppers (seeded & halved)

Method:
1. In an outside braai, using your Lion Firelighter Chunks, set alight using the eco-friendly
extra long matches and cover with charcoal. Allow for the firelighters to heat the charcoal
turning from amber to white.
2. Whilst the firelighters are working their magic on the braai, in a pan over a medium heat,
melt the butter and sauté the onions, garlic and thyme until onions are soft. Add the risotto
rice and mushrooms, allowing natural liquids in the mushroom be released. Cook until
completely absorbed by the rice.
3. Reduce to low heat and adding ¼ cup of liquid stock at a time, stirring gently until
completely absorbed. Continue this process until the liquid stock is finished.
4. Reduce the heat and if rice is not completely cooked through, continue the process with
more boiling water until rice is completely soft. Once cooked, season to taste and stir in
grated parmesan and chopped fresh herbs.
5. Fill prepared pepper halves with risotto mixture and gently place on the now ready hot
white coals. Allow to gently roast for 10-15minutes but make sure it still holds shape.
Remove it from the heat and place on serving plate and garnish with extra cheese and
fresh herbs. Serve as a side dish with some braai meat or a hearty veggie main.
*This recipe has been developed by Chef Lungile. B. Nhlanhla of Lungi’s Corner 6. Serving Suggestions: Use Lion Zee Go Candles to create ambiance and keep flying insects
away from food during prep and whilst serving.
 Snoek with honey

RECIPE
& chilli butter
Something quick an easy for an open fire.
A taste of South African heritage with @bertusbasson

Ingredients:
• 1 whole snoek, lightly salted and air dried
• 300g soft butter
• 3 tbsp honey
• pinch salt
• zest and juice of one lemon
• pinch of paprika
• 1 tsp of dried chilli flakes

Kebabs
• 700g boneless and skinless chicken thighs
• 24 chopped pineapple chunks (fresh or tinned will work)
• kebab sticks, halved and soaked in water

Method:
1. Mix all the ingredients except the snoek together.
2. Start braaing the snoek skin side down over hot coals
3. After approximately 4 minutes, the skin should be bubbly and crusty.
4. Smear the butter liberally over the flesh side of the snoek.
5. Turn the snoek over allowing the butter to fall into the fire.
6. Caution: Expect flames and smoke.
7. Cook on the flesh side until well caramelised, approximately another 4 minutes.
8. Remove from the fire.
9. Finish with a squeeze of fresh lemon and salt if needed.

*This recipe has been developed by Chef Bertus Basson of Eike

RECIPE
neDombolo
Ingredients:
Dombolo (dumpling)
• dombolo (dumpling)
• 5kg white/brown bread flour
• 5x 10g yeast
• 45ml (3 tbps) salt
• 60ml (¼ cup) sugar
• 30ml (2 tbsps) garlic powder
• 45ml (3 tbsps) dried mixed herbs
• 1.5L warm water

Inyama (meat)
• ½ lamb cut into large pieces
• 6 onions, sliced
• 4 sprigs rosemary
• 2L lamb/any meat stock
• 8-10 whole (peeled potatoes)

Method:
1. In a large bowl combine all the dry ingredients to make iDombolo. Gradually add the
warm water to combine into a dough. Knead for 10-15mins to make a smooth dough.
Set aside covered in a warm place or in the sun to proof for at least 30mins. Knock
down and allow to proof until needed.
2. Prepare your flame under your three legged cast-iron pot outside using wooden logs
and Lion Firelighters and Safety Matches. When the pot is hot add the meat,
onions, rosemary and stock. Allow to simmer and cook for at least 2-4hrs until meat is
soft. Keep adding logs to the fire to get burning.
3. Add potatoes. Using oiled hands, break handfuls of dough, shape onto large balls and
add to the pot. Close the lid tightly and allow to cook for a further 30-45mins.
4. Once cooked, remove the pot off the flames and serve the meat with uShathini
(sambals).

*This recipe has been developed by Chef Lungile. B. Nhlanhla of Lungi’s Corner
 Braaied

RECIPE
Banana S’mores
The kids will absolutely love this one!
Try out these totally delicious Braaied Banana S’mores as a dessert.

Ingredients:
• 1 banana
• 2 tablespoons mini marshmallows
• 2 tablespoons chocolate chips
• 2 tablespoons crushed biscuits
• fresh strawberries

Method:
1. With a sharp knife, make a deep lengthwise cut along the inside curve of the
banana, being careful not to cut all the way through. Open slit to form pocket.
2. Holding the banana in hand, fill the pocket with chocolate chips, marshmallows,
crushed biscuits and strawberries.
3. Place on braai over medium heat.
4. Braai for 8 to 10 minutes or until marshmallows soften and enjoy!