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Will you watch Ultimate Braai Master 2014

September 10, 2014 in Uncategorized

I don’t like food competitions. There I have said it, now that’s fine if you want to call me a hypocrite for have taken part in them, and I have written about them in the past and I am about to write about one again, which doesn’t help much if I want to defend myself from the hypocrite accusation.

Firstly let me explain why I don’t like food competitions in general, especially television programs about them. For me food and cooking is about love and friendship, now when you change anything into a competition the love and friendship disappear very quickly, and competitive people (like me) will normally do whatever it takes to win the competition they are in, in a rugby match that’s ok, in cooking for me not so much, and I like to watch food TV to see what other people cook, and how they cook it, something you don’t really see in the competition programs, yes you see what they cook, but not exactly how they do it.

read more at www.capecook.co.za

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The Roads Less Travelled – Beach Roads – Mussel Curry

November 7, 2013 in Uncategorized

I love reading recipe books, and I mean like in really reading them, I therefor love recipe books with more than just recipes in them, if you are the same you will love Penguin Books newest offering, Ultimate Braai Master, The Roads Less Travelled by Justin Bonello with Bertus Basson & Marthinus Ferreira written by Helena Lombard.

 

Visit www.capecook.co.za to read more and for the recipe.

For a change to win a copy of this book visit https://www.facebook.com/groups/capecook/

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Cape Brandy Pudding (Tipsy Tart)

October 25, 2013 in Dessert

The other night a friend that I have not seen a quite a while came to visit (with a new girlfriend) so I thought I better do pudding, not something I often do. With summer that still struggles to truly brake through here in Cape Town I thought it is a perfect opportunity to do a baked pudding, but with me not doing pudding on a regular basis, I needed a recipe, and I found this recipe for Cape Brandy Pudding also known as tipsy Tart on www.rainbowcooking.co.nz, Marietjie the owner of Rainbow cooking was friendly enough to give me permission to post her recipe here.

Please visit www.capecook.co.za for the recipe

Bon appetite

Potjie

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Easy Chicken Chilly

October 22, 2013 in Beans, Chicken, Chili

If you travel in North America or watch the food channel on Dstv long enough you will soon learn that chilli is not only a vegetable, but also the name given to a dish very similar top chilli con carne, but without the beans, well… sort of.. sometimes… kind off, for every now and then there is beans it chilli too, so I call this chicken chilli, but feel free to call it chicken con carne, after all a rose by any other name would smell as sweet, or should I say chilli by any other name will burn as much.

I like to grill a chicken, but as we are only 2 people in the house we normally eat the legs, wings and thighs for lunch/supper and the breast became chicken mayonnaise sandwiches the next day, unless my better half is not at home the next day. She doesn’t like hot food much, I do, so if I find myself alone at home and with leftover chicken breast in the fridge, this easy chicken chilli is what happens.

Please visit www.capecook.co.za for the recipe

Bon appetite

Potjie

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Ultimate Braai Master Judge, Marthinus Ferreira’s Boerewors Recipe

October 17, 2013 in Beef, Braai, Pork, Sausage

Episode 5 of Ultimate Braai Master was all about Boerewors and Burgers, the contestants found themselves in their biggest pantry yet, and could select ingredients for their gourmet burgers and Boerewors rolls to their hearts content in one of the biggest Pick & Pays in the concrete jungle of Johannesburg.

I asked Ultimate Braai Master Judge Marthinus Ferreira for a Boerewors recipe, and this is what he thinks a good piece of Boerewors should be.

For the recipe please visit www.capecook.co.za

Unfortunately, after each episode we must say goodbye to someone, and this week is was YingYang that had to leave the fire, it was a pleasure watching them braai over the last 5 weeks.

 

 To see what can legally be called Boerewors and for more recipes visit http://www.saboerewors.co.za

Bon appetite

Potjie

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May the wors be with the Ultimate Braai Master Contestants

October 16, 2013 in Braai

We have lost 6 teams in the first 4 episodes of Ultimate Braaimaster Season 2, who will go next? Watch SABC3 at 8:30PM to find out.

More about Ultimate Braai Master at www.capecook.co.za

Bon appetite

Potjie

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An (Ostrich Egg) Frittata and a Glass of Wine

October 14, 2013 in Eggs, Wine

Ostriches lay an average of 60 eggs an year, and in breeding season can lay up to one every other day. Ostriches inhabit the semi- and true-desert areas of the South Western Cape in South Africa, much the same area where Bushman previously lived, just one more way that shows how nature provides for her natural inhabitants.

An ostrich egg is roughly the equivalent of 24 normal chicken eggs, although I will not necessarily suggest that you replace 24 chicken eggs with one ostrich egg in your very delicate cake recipe.

Last week MJ de Witt owner of Signal Gun Wines and I cracked an ostrich egg and cooked a frittata in Ke-Monate’s pizza oven, I kept it quite simple, as it was the first time I ever cooked an ostrich egg, I wanted to taste what the egg really taste like. The yolk seems a bit more yellow than that of a chicken egg, and is a bit richer, more like an duck egg, I quite liked the taste, but you will need to get a couple of people that will eat ostrich egg to join you if you cook one, because unless you are on a very high protein diet, eating the equivalent of 24 chicken eggs might not be your thing.

For the recipe please visit www.capecook.co.za

Bon appetite

Potjie

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A Katonkel by any name is delicious

October 8, 2013 in Braai, Fish

In general people eat the same fish over and over, but maybe now that the more and more fish are on the SASSI orange and red list, people will start to look at eating different species of fish than what they are used too.

A week or so ago I stopped at the Kalkbay harbour to look what fresh fish was available, and there in between the yellow tail, cape bream and red roman’s it was, a couple of katonkel’s. Now if you google “katonkel” you will soon find yourself very confused, people have different explanations of what a katonkel is, and depending if you are in Kwazulu-Natal or in the Western Cape, it might be called something totally different.

According to Rudy van der Elst’s A Guide to the Common Sea Fishes of Southern Africa, a Katonkel is also called a king mackerel, couta, narrow-banded king or Spanish mackerel or tanguigue, with the scientific name of Scomberomorus commerson.

The following I find on a fishing forum “The CAPE KATONKEL is Sarda sarda, from the family: Scombridae, which are makerels, small tuna’s and bonnito’s. These fish are rather small, with the average being 1-4kg’s. They grow to about 10kg’s. VOROCOIUS feeders!! The older commercial guys will tell you of regular catchs of these fish, even off Kalk Bay harbour wall. They’re also called Atlantic Bonnito, Common Bonnito, Belted Bonnito, etc, etc. Because the smaller species of tuna, all belonging to the family Scombridae, look very similar and are roughly the same size, most anglers get the names wrong and often the wrong name is used so often, that the fish gets erroneously called by that name!!

To read further and for the recipe please www.capecook.co.za

Bon appetite

Potjie

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Lightly smoked and cured harder fillets with citrus and fennel salad.

September 21, 2013 in Fish, Smoking

It is almost the end of September, but winter is still truly with us here in Cape Town, with rain falling most of last week, and the daytime temperatures in the low teens, so it is still more time for body warming stews than salads, but I could not resist these harders when I saw them at the fish counter.

I have posted harder recipes previously, specifically the harders braaied wrapped in vine leaves, but this time I felt like doing something different with this under rated little fish, so I filleted them and then cured and smoked them lightly.

Hopefully summer, or at least spring will be with us soon, and then we can open an cold rosé to go with this salad.

For the recipe, visit www.capecook.co.za

Bon appetite

Potjie

 

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Episode 1 of Ultimate Braai Master and a Pot Beer Bread Recipe

September 19, 2013 in Braai, Bread

This is no ordinary cooking show, firstly is about South Africa’s favourite pastime, the braai, and South Africans take their braai seriously, every man and half the woman believe that they are braai masters, that no one can braai like them, but last night one team saw that there are at least 14 teams that were better than them over the 2 days, and over the next 12 challenges another 13 teams will hear those dreaded words “you are going home tonight” until only team is left, to be crowned the 2013 Pick & Pay Ultimate Braai Masters.

For more on the first episode, and for an easy beer pot bread recipe, go to www.capecook.co.za

Bon appetite

Potjie

 

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