Ingredients:

• 4 tbsp. Vegetable oil
• 4 Potatoes, peeled and sliced in half
• 2 Onions, chopped finely
• 2 Garlic cloves, minced
• 1 tbsp. Minced fresh ginger root
• 2 Tomatoes, peeled and chopped
• 1 tsp. Salt
• 1 tsp. Ground cumin
• ½ tsp. Chili powder
• ½ tsp. Ground black pepper
• ½ tsp. Ground turmeric
• 2 tbsp. Plain yogurt
• 2 tbsp. Fresh mint leaves, chopped
• ½ tsp. Ground cardamom
• 1 Cinnamon stick
• 1 Whole skinless chicken, sliced into chunks

For the Rice:

• 450g Basmati rice
• 2 ½ tbsp. Vegetable oil
• 1 Onion, diced
• 5 Cardamom pods
• 3 Whole cloves
• 1 Cinnamon stick
• ½ tsp. Ground ginger
• 1 pinch Powdered saffron
• 4 cups Chicken stock
• 1 ½ tsp. Salt

Directions:

1. In a large Cast Iron Skillet, heat 2 tablespoons of oil. Add the potatoes and fry until lightly browned, +- 3 to 5 minutes. Set the potatoes aside on a paper towel to drain the excess oil.
2. Add the remaining 2 tablespoons of oil to the skillet and fry onions, garlic, and ginger. Stir frequently until the onion are golden. Add the salt, cumin, chili powder, pepper, turmeric and tomatoes, and cook +- 5 minutes while stirring constantly. Stir in yogurt, mint, ground cardamom, and cinnamon stick. Leave to cook over low heat, stirring occasionally, until the tomatoes are cooked.
   Tip: If the mixture becomes too dry and starts to stick to the surface of the skillet, add some hot water.
3. When the mixture is thick, add the chicken and stir well until coated. Cook over low heat +- 45 minutes, or until the chicken is tender.
4. While the chicken is cooking, prepare the rice. Wash rice thoroughly and soak for about 30 minutes. Drain in colander and set aside.
5. Heat oil in a No. 12 Bake Pot. Stir in the onion and fry until golden. Add cardamom pods, cloves, cinnamon stick, ground ginger, and saffron. Gradually stir in rice until coated with spices.
6. In a separate pot, heat the chicken stock and salt until hot and pour over rice.
7. Gently stir in the cooked chicken mixture and potatoes and bring the Bake Pot to a boil. Cover the pot and reduce the heat to very low. Leave to steam for 20 minutes without lifting the lid or stirring.
8. Serve and enjoy immediately with fresh mint garnish!

Ingredients:

• 500g Minced Beef
• 1 tbsp. Vegetable oil
• 1 tbsp. Butter
• 2 Onions, chopped
• ½ tsp. Crushed garlic
• 1 tbsp. Curry powder
• 1 tsp. Ground turmeric
• 2 Bread slices, crumbled
• ¼ cup Milk
• Juice and finely grated rind of ½ lemon
• 1 Egg
• 1 tsp. Salt
• 1 tsp. Black pepper
• 100g Dried apricots, chopped
• 1 Apple, peeled, cored and chopped
• ¼ cup Raisins
• 50g Roasted almonds
• 6 Bay leaves

For the Toppings:

• 250ml Milk
• 2 Eggs
• ½ tsp. Salt

Directions:

1. Preheat the oven at 160°C.
2. Grease your Chef Supreme Oval Roaster using Non-stick Grill Spray.
3. In your Chef Supreme No. 8 Casserole, heat butter and oil. Add the onions and garlic and fry until golden. Stir in the curry powder and turmeric, and cook for 2 minutes until fragrant.
4. Add the minced meat and stir well. Mix together the crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, sultanas (golden raisins) and almonds. Give the mixture a good stir.
5. Pile the ingredients into the Oval Roaster and bury the bay leaves at even intervals. Seal the casserole with foil and bake for +-1 ¼ hours.
6. In a small bowl, mix together the toppings, milk, eggs and salt. Increase the oven temperature to 200°C. Carefully remove the baked bobotie and pour the topping mixture over it.
7. Return the Roaster to the oven and bake uncovered for a +-15 minutes until cooked and lightly browned.
8. Serve with yellow rice and enjoy!

LK’s Products you’ll need:

• Cast Iron Skillet 24 cm
• Non-stick grill spray

 

Ingredients:

• 450g Potatoes (3 to 4 potatoes)
• 2 tbsp. Vegetable oil
• 1 tsp. Kosher salt, divided, plus more as needed
• Freshly ground black pepper
• 1 tsp. Thyme or 1 tsp. Oregano
• ½ tsp. Rosemary
• 1 tbsp. Unsalted butter (optional)

Directions:

1. Cut each potato in quarters, lengthwise, then cut each piece crosswise.
2. Place your LK’s Cast Iron skillet on the stove and heat 2 tablespoons vegetable oil over medium heat until shimmering.
3. Add the potatoes to the skillet and season with ½ teaspoon of the kosher salt. Cover with a tight-fitting lid and cook for 15 minutes undisturbed until the potatoes are tender and the bottoms are golden brown.
4. While the potatoes are cooking, finely chop the herb of your choice (1 tsp. thyme or 1 tsp. oregano) and ½ teaspoon rosemary.
5. Remove the lid and use your LK’s Salad Tongs to carefully flip each potato to the uncooked side. Season with the remaining 1/2 teaspoon kosher salt and a few grinds of black pepper.
6. Increase the heat to medium high and cook 5 - 10 minutes uncovered until it is golden brown. Stir the potato pieces as needed so they brown evenly.
7. Add 1 tablespoon unsalted butter if desired and cook, tossing occasionally, until the butter is melted and the herbs are fragrant, +/- 1 minute. Taste and season with more salt as needed. Enjoy as a side dish with your favourite steak!

LK’s Products you’ll need:

• Cast Iron Skillet 24 cm
• Non-stick grill spray

 

Ingredients:

• Pie dough for top and bottom, chilled
• 150g Granulated sugar, adjusted according to sweetness of berries
• 30g Corn-starch
• 1/8 tsp. Ground allspice
• 1/8 tsp. Ground cinnamon
• 1/8 tsp. Kosher salt
• 900g Fresh Blueberries
• 1 tbsp. Butter, cut into small squares
• 1 Egg yolk
• 1 tbsp. Heavy cream
• 1 tbsp. Coarse sugar, for garnish

 

Directions:

1. PREPARE BOTTOM CRUST
   • Roll out half of the pie dough to fit your 24cm LK’s Skillet.
   • Lightly sprinkle flour on a flat surface and your rolling pin to prevent the dough from sticking. Roll your dough from the center outwards and keep lifting and turning the dough a quarter turn as you roll it out.
   • Ensure the dough fits the skillet by inverting the skillet over the dough. The dough should be +- 5cm larger than the skillet.
   • Grease the Skillet using LK’s Non-Stick Grill Spray and gently place the dough into the skillet.
   • Trim the dough to within 2cm of the Skillet’s edge.
   • Place the Skillet in the fridge to chill while you make the pie filling.
2. MAKE PIE FILLING
   • In a large bowl, stir together the sugar, corn-starch, lemon peel, allspice, cinnamon and salt.
   • Add in the blueberries and gently toss to combine.
   • Remove the skillet from the fridge and transfer the blueberry filling to the prepared pie crust. Place the pie back into the refrigerator while you prepare the lattice crust.
3. ASSEMBLE AND ADD LATTICE CRUST
   • Roll out the second half of the dough to a similar size as before and slice it into 1cm wide strips.
   • Lay five strips over the filled pie, parallel and equally spaced from one another.
   • Carefully fold back the second and fourth strips, then lay another strip of dough perpendicular to them. Unfold the second and fourth strips over the new strip. Repeat this process until the pie is covered. (criss/cross pattern)
   • Trim any overhanging dough strips to 1cm of the edge of the dish. Fold the edge of each strip and bottom dough underneath itself, creating a thicker border that rests on the lip of the Skillet. Crimp edges.
   • Gently dot the butter over the open areas of the lattice.
   • Whisk egg yolk and cream together to make an egg wash, then brush it over the crust. Sprinkle a tablespoon of coarse sugar on top, and then refrigerate the pie for 10 minutes before baking.
4. BAKE AND ENJOY
   • Position an oven rack in the lower third of the oven, then place a baking sheet on the oven rack to catch any drips from the pie as it bakes
   • Heat the oven to 200°C.
   • Bake the pie for 20 minutes, reduce the heat to 150°C then continue to bake for 45 minutes, or until the crust is golden and juices in the filling are bubbling eagerly.
   • If the crust begins to over brown, cover the edges of the pie with aluminium foil and continue to bake until done.
   • Cool the pie for two to three hours before cutting, to allow the filling to set. Enjoy!

LK’s Products you’ll need:

• Mild Steel Patty Grid
• LK's Salad Tongs
• Cast Iron Skillet Pan (24cm)

 

Ingredients:

For the Burger:

• 2 tbsp. Olive oil
• 3 tbsp. Butter, to spread
• 2 Large onions, quartered and thinly sliced
• Salt and finely ground black pepper, to season
• ½ cup Beef stock
• 1 cup Sour cream
• 8 Strips of Bacon
• 4 Burger Patties
• 4 slices Cheese
• 4 Burger rolls, split
• Leaf lettuce enough for 4 burgers

Ingredients:

For the Special Homemade Burger Braai Sauce:

• ½ cup Mayonnaise
• 1 tbsp. Tomato ketchup
• 1 tbsp. Dijon mustard
• 1 Garlic clove, finely chopped
• ¼ tsp. Sweet paprika

Directions:

1. Start your fire until it reaches medium heat.
2. For the Special Braai Burger Sauce: In a small bowl, mix all the ingredients for the sauce and set aside until the last step.
3. For the Caramelized Onions:
   • Place your LK’s Skillet on the braai and heat 1 tbsp. oil over medium heat.
   • Add the onions and season with salt and finely ground pepper.
   • Cook and stir occasionally, until the onions are deep golden brown, for about 30 to 35 minutes.
   • Once the onions are golden brown, transfer to a medium bowl and mix in the consommé (beef stock prepared according to packaging instructions) and allow to cool.
   • Mix in the sour cream and put aside.
4. For the Bacon:
   • Place your cast iron skillet on the braai over medium heat, add oil and the bacon.
   • Leave to cook for 8 – 12 minutes and turn using your salad tongs.
   • Once the bacon is crispy, remove skillet from the braai.
5. For the Burger: Put your patties in your LK’s Patty Grid. Place your grid on medium heat braai. Braai for 8 - 10 minutes on each side. Top each patty with 1 slice of cheese during the last 2 minutes of braaing.
6. For the Burger Buns: Place your buns over medium heat and to toast until golden brown, about 2 minutes.
7. Build your Summer Braai Burger: Spread butter over the bun bottoms. Top each bun with lettuce, a cheese patty and 2 slices of crispy bacon. Add a generous amount of your special homemade burger sauce and creamy caramelized onions. You’re all set! Enjoy.

LK’s Products you’ll need:

• LK’s  Bread Pot- 145/38
• LK’s Non-stick Grill Spray

Ingredients:

• 1 cup Whole wheat flour
• 1 cup All-purpose flour
• ¾ tsp. Baking soda
• ¾ tsp. Salt
• 1¼ cups Buttermilk
• ½ cup Molasses
• ¾ cup Raisins

Directions:

1. Heat the oven to 160°C.
2. Grease your LK’s Bread Pot with LK’s Non-stick Grill Spray and put aside.
3. In a large bowl, sift together all the dry ingredients; wheat-, all purpose flour, baking soda and salt.
4. Gradually stir in the buttermilk and molasses, mixing just until combined.Note: Be careful not to over-mix the batter as the bread will come out tough or dry. Add the wet ingredients to the dry ingredients just until they’re combined. The key to keeping a quick bread moist is NOT over-mixing.
5. Fold in the raisins into your buttermilk mixture, just until combined.
6. Gently pour the batter into the Bread Pot and bake for 50 minutes. Allow to bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean.
7. Immediately loosen sides of bread with a wooden spatula and remove bread from the Bread Pot.
8. Leave to cool 30 minutes on cooling rack before slicing. Best served warm. Enjoy!

LK's Products You'll Need

• LK's Skilet 24cm
• Non-Stick Grill Spray
• Stainless Steel Grid – Big Big Box Adjustable

Ingredients:

• 1 Large onion, sliced
• 2 Rolls puff pastry, defrosted
• 1 Garlic clove, crushed
• 500g Beef Mice
• 1 Pack Punnet button mushroom, sliced
• 1 tomato paste
• Dash Robertson Garlic Salt or Ina Paarman’s Kitchen Chilli & Garlic Seasoning
• Olive oil, for frying
• 1 tbsp. Sugar, to eliminate the bitterness of the tomato paste
• 1 tbsp. Ina Paarman’s Kitchen Vegetable Stock Powder
• Salt and Pepper, to taste
• A dash of fresh thyme

Directions:

1. Warm the oil in the LK's skillet and gently cook the onion until tender. Add the fresh thyme and season with salt and pepper sufficient to taste. Once the onions have nicely caramelised, turn off the heat and remove the skillet.
2. Fry the mushrooms in a skillet while adding oil and stir in the garlic. Set aside the mushrooms when they get golden brown and start to soften.
3. Prepare the mince in a separate pan. Add the tomato paste and sugar and allow to cook for another 5 minutes. Add the Vegetable Stock (mixed with water) and give it a nice stir. Spice with salt and pepper and Chilli & Garlic Seasoning and set aside.
   Note:The mince shouldn’t be too watery as it could potentially make the filling fall through the pastry.
4. With the LK's Non-stick spray, spray the braai grid on both sides.
5. Unroll one of the puff pastry rolls and place it on the grid's bottom layer.
6. Spread the mince mixture evenly by spooning a small amount of the mince mixture onto the puff pastry.
7. Add mushrooms and onions on top of the mince layer. Add some thyme leaves and season to taste with salt and pepper.
8. Unroll the second layer of puff pastry over the top and gently seal the edges of the pie by pressing it gently.
9. To give the pie a great crispy finish on the braai, brush the top with olive oil using a basting brush.
10. Put the grid in place and braai the pie over medium-hot coals. For 15 minutes, or until the pastry is golden brown, crispy, and cooked through, turn it frequently.
11. Cut into squares and serve as a side dish at your next braai and enjoy!

LK's Products You'll Need

• Cast Iron Skillet 24 cm

Ingredients:

• 4 Salmon fillets, skin on or off (your preference)
• Dash of Kosher salt and black pepper
• 2 tbsp. Olive oil
• 2 tbsp. Salted butter
• 1 Onion thinly sliced
• 3 Garlic clove, grated
• ½ tsp. Red pepper flakes, crushed
• 1 Cup coconut milk or heavy cream
• 60 ml Cream cheese, cubed
• ½ Cup parmesan cheese, grated
• 4 Cups fresh baby spinach
• Juice from 1 lemon
• 2 tbsp. Parsley, chopped
• 1 tbsp. Chives, plus more for serving

Directions:

1. Season the salmon with salt and pepper all over.
2. In LK’s Skillet, heat the olive oil over medium heat. Once the oil starts to shimmer, add the salmon fillets, skin side down and cook until the salmon is crisp, for 2-3 minutes. Gently flip, and cook for another 2-3 minutes until the salmon is cooked to your liking and remove from the skillet.
3. To the same skillet, add the butter, onion, and garlic and cook until the garlic is fragrant. Gently add the crushed red pepper flakes, coconut milk, and cream cheese and season the sauce with salt and pepper. Bring the skillet to a simmer over medium heat, stirring constantly until smooth and creamy.
4. Add the parmesan, and spinach and cook for about 3-5 minutes. The spinach should be wilted.
5. Stir in the lemon juice, parsley, and chives. Remove the skillet from the heat and slide the salmon back into the sauce.
6. Plate each piece of salmon to serve and spoon the sauce over top. Serve with additional herbs and enjoy!

LK's Products You'll Need

• Cast Iron Skillet 24 cm

Ingredients:

• Dash of Kosher salt
• 30g Fettuccine
• 3 tbsp. Unsalted butter
• 3 Garlic cloves, sliced thinly
• 1 Red pepper, sliced in strips
• 1 tsp. Paprika
• 2 Cups heavy cream
• 450g Shrimp, peeled and tails removed
• 1 ½ Cups Parmesan, grated
• 1 tbsp. Fresh parsley, chopped

Directions:

1. In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
2. In LK’s Skillet, melt the butter over medium heat. Gently stir in the garlic, red peppers and paprika and cook, stirring occasionally. Cook until the peppers are thoroughly heated through and the butter is fragrant and vibrant red for about 2 minutes.
3. Add the cream and bring the skillet to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
4. Gently add in the shrimp and cook for about 5 minutes or until they are firm and cooked through. Add the cooked pasta, parmesan and a dash of salt. Toss until well coated. Sprinkle with parsley and enjoy!