Biltong Potjie

Ingredients for No 3 Potjie (serves 16)

  • Biltong -  1.5kg
  • Mushrooms (tins) - 2
  • Sliced Onion - 6
  • Tomato Paste (tins) - 2
  • Sour Cream 250g - 2
  • Pasta Shells - 1kg
  • Green Peppers - 2
  • Chicken Stock - 4 blocks
  • Grated Cheddar Cheese - 500g
  • Mixed Green Herbs - 2 teaspoons
  • Water (boiling) - 1.5litres


Ingredients for No 6 Potjie (serves 48)

  • Biltong -  4.5kg
  • Mushrooms (tins) - 6
  • Sliced Onion - 18
  • Tomato Paste (tins) - 6
  • Sour Cream 250g - 6
  • Pasta Shells - 3kg
  • Green Peppers - 6
  • Chicken Stock - 12 blocks
  • Grated Cheddar Cheese - 1.5kg
  • Mixed Green Herbs - 6 teaspoons
  • Water (boiling) - 4.5 litres


  1.  Fry onion until soft, add mushrooms and fry slightly; then add green pepper and fry.
  2.  Make sauce : boiling water, green herbs, chicken stock and tomato paste.
  3.  Add sauce to the pot with the onions, mushrooms and green pepper.
  4.  Add the remaining water & while this is boiling, add the pasta and cook until al-dente.
  5.  Add biltong and sour cream into pot.
  6.  Mix well and add grated cheese to the potjie pot. Stir through as it melts.
  7.  Ready to serve.

Sweet Potato In The Coals/Fire

You will need
  • 4 medium sweet potatoes (or as many guests you have)
  • 1-2 tablespoons butter

For sweet side :

  • Raw honey
  • Cinnamon powder

For salty side

  • Freshly cut garlic
  • Salt & pepper
  • Rosmary

Wash sweet potatoes and pierce with a fork. Wrap tightly in heavy duty tin foil and nestle them into the embers of your fire

Roast in fire coals for 50-60 minutes. Turn halfway through.

When sweet potatoes are soft all the way through, remove from fire.

Use a knife to cut sweet potato in half  and to make slits in each half .

For sweet : add butter, raw honey drizzle, cinnamon powder evenly over each half.

For salt :  add salt and pepper , freshly cut garlic and rosemary

Sticky Pork Ribs Marinade

You will need
  • 1/2 cup tomato sauce
  • 1/4 cup honey
  • 2 tablespoons Soy Sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon powdered mustard
  • Salt
  • Ground pepper

In a big bowl: Combine tomato sauce, honey, soy sauce, vinegar, sugar and mustard along with salt and pepper.

Cover bowl with cling wrap or foil and refrigerate for an hour before basting your pork ribs.


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Top 9 Braai Gift Ideas

The holiday season is around the corner and we're here to assist with the perfect gift ideas!

Chrome | 6 Skewers

Large flat basket & prong set

3x braai levels

Infuse food for added flavour

For indirect, slow cooking

Fits most pot sizes

Fondue style | Set of 2

Accommodates 2x grids

10x individual double blocks

Sticky Pineapple And Chicken Kebabs

You will need
  • 6 chicken breasts - skinless and boneless
  • 1 pineapple - peeled and cut up in chunks
  • 1 Large onion

For the marinade:

  • 2 Tbs thick soy
  • 2 Tbs lemon juice
  • 3 Tbs olive oil

For the basting sauce:

  • 2 Tbs golden syrup or honey
  • 1 Thumb-size piece of ginger - grated
  • 2 Tsp thick soy
  • A little lemon or lime juice
  • A pinch of salt

Mix together all the ingredients for the basting sauce.
In the morning, cut the chicken in big chunks and place in a plastic bag together with all the marinade ingredients.
Make a knot in the bag and keep in the fridge for as long as you can.
To make the kebabs, simply alternate pieces of chicken, pineapple and onion onto kebab sticks and you are ready.
Place on medium coals on a grid. Allow to braai for about 5 minutes, before you start basting.
Turn the kebabs, keep on basting until they are cooked, golden brown and sticky.

Rooster Brood For The Braai

You will need
  • 500g White bread flour
  • 10g Instant yeast
  • Pinch of salt
  • 2 Tablespoons Sugar
  • 2 Tablespoons Sunflower oil
  • 250-300ml Luke warm water
  • Extra flour for dusting.

In a small mixing bowl, add 50ml of the warm water with the sugar, oil and yeast and mix, then set aside for 5 minutes.

In a larger mixing bowl add salt and flour then pour in the yeast mixture along with half of the warm water. Knead together until a smooth dough forms, add more water if the dough is too dry, alternatively if the mixture is too wet add a little flour and knead.

Once your dough has formed, cover it with either a damp cloth or cling wrap and set aside. When the dough has doubled in size, place it onto a floured surface. Roll the dough out into a long roll and slice into medallions which are an inch in width.

Mussels in creamy curry sauce

Mussels in creamy curry sauce

You will need

For the curry paste:

  • 1 shallot, finely chopped
  • 2 cloves garlic, chopped
  • 5 cm knob ginger, chopped
  • 1 stalk lemongrass, chopped
  • 10g fresh coriander, chopped
  • 1 green chilli, deseeded
  • 20g baby spinach

For the mussels:

  • 2 Tbs coconut oil
  • 2 x 400g cans coconut milk
  • splash of fish sauce
  • juice of 2 limes
  • 5 dried lime leaves
  • 2 tsp xylitol
  • 3 kg mussels, scrubbed; beards removed
  • extra fresh coriander, to serve
  • extra chopped chilli, to serve

For the curry paste: Place all the ingredients in a blender and blitz until smooth.

Heat a potjie over medium coals, add the coconut oil and toss in the curry paste, cook for 1 minute, then add the coconut milk, fish sauce, lime
juice and leaves, and xylitol. Stir to combine, bring to the boil and add the mussels.

Place a lid on the pot and allow the mixture to come back to the boil. Turn the heat down and simmer for 5–10 minutes, then remove from the heat.

Remove any mussels that have not opened.

To serve: Serve hot with fresh coriander and extra chilli.

Curry Pasta Salad

You will need
  • 500 g pasta screws
  • 65 ml (¼ C) sunflower oil
  • 1 green pepper, seeds removed, chopped
  • 1 red onion, chopped
  • 1 x 240 g Tomato Puree Cup
  • 125 ml (½ C) vinegar
  • 15 – 30 ml (1 – 2 T) Curry Powder
  • 5 ml (1 t) ground turmeric
  • 125 ml (½ C) Apricot Jam
  • salt and freshly ground black pepper
  • 65 ml (¼ C) chopped parsley

Cook the pasta as per the packet instructions and set aside to cool. Heat half of the oil in a medium saucepan. Add the green pepper and the onion and fry until softened but not browned.

Lower the heat and add the Tomato Puree Cup, remaining oil and vinegar. Bring to the boil.

Add the Curry powder, tumeric and the Apricot Jam. Whisk well to mix and continue to cook over a low heat for 5 minutes. Season to taste with the salt and freshly ground black pepper.

Pour the curry sauce over the noodles and toss to mix. Add the parsley. Chill until serving.

Basic Chicken Marinade

You will need
  • 1 cup of tomato sauce
  • 1/4 cup vegetable oil
  • 3 Tbs lemon juice
  • 2 Tbs worcestershire sauce
  • 2 Tbs honey
  • 2 Tbs brown sugar
  • 1 pinch of salt

Mix all the ingredients together, pour over chicken wings and marinate for at least 20 - 30 minutes or up to one day before the braai.