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!

LK's Products You'll Need

• LK's Sauce Pot
• Basting Set
• Stainless Steel Snoek Grid (M/S or Chrome)

Note: 

2kg Snoek feeds 6

1.5kg Snoek feeds 4

Ingredients:

• 1 Snoek
• ½ Cup butter, melted
• 1 Tin apricot jam
• 4 Garlic cloves, peeled and chopped
• Juice of 2 fresh lemons
• Dash chopped parsley

To season:

• Salt and pepper
• Half a lemon, sliced
• 1 String cherry tomatoes

Directions:

1. Basting Sauce: In LK’s Sauce Pan, melt the butter and mix in the garlic, lemon juice and parsley. Mix with Apricot jam and transfer the mixture to LK’s Basting Set which you’ll use to baste the fish.
2. For the Snoek: Baste snoek on the flesh side and the skin side and gently grind salt and pepper onto the flesh side only. Once your coals are medium-to-hot, transfer the Snoek to LK’s Snoek grid place the grid on the braai.
3. Braai the snoek, flesh side down, for about 4 minutes until the flesh gets a light golden colour. Turn the grid over and braai the Snoek skin side down until done. Baste throughout with your basting sauce. The skin side might burn slightly, but do not worry- usually people don’t eat the skin. The South African Braai icon, Jan Braai, treats the fish skin at the braai as a natural tinfoil. Your Snoek is ready when you insert a fork and the Snoek flakes. Serve with sliced lemon, cherry tomatoes and your favourite braai salad!

Note: The maximum braai time must be between 15 - 20 minutes depending on the size of the Snoek, the height of grid and the heat of the braai.

LK's Products You'll Need

• 3 Legged #3 Pot or
• #12 Bake Pot

Ingredients:

• 1 kg lamb, cut in pieces
• Dash of Oil
• 2 Large onions, chopped finely
• 3 Tomatoes, chopped
• 5 Potatoes, peeled and cut in quarter
• 30 ml Fresh coriander, chopped
• 200- 250 ml Water

For The Spices:

• 2 Large cinnamon sticks
• 3 bay leaves
• 2 whole aniseed
• 1 tsp. fennel seeds
• 1 tsp. jeera seeds
• A sprig of curry leaves
• 1 tsp. green chillies, crushed
• ½ tsp. turmeric powder
• 2 tbsp. ginger and garlic mix, crushed
• 3 level tsp. chilli powder of your choice
• 1 tsp. dhania powder
• 1 tsp. jeeru powder
• 1 tsp. garam masala
• Salt and pepper, to taste

Directions:

1. Start your fire and place your potjie over the charcoal. Add in oil to cover the base of your potjie pot and allow to heat.
2. Add in the cinnamon sticks, aniseed, bay leaves, jeeru and fennel seeds and give it a stir.
3. Now add in your chopped onions, curry leaves, chillies, turmeric, ginger and garlic paste and braise for 4 minutes.
4. Add your garam masala, jeeru powder, dhania- and chilli powder to your pot and stir well until all of the spices are combined.
5. Gently add in your lamb pieces, season with salt and pepper to taste, and stir until all the meat is coated with the masala.
6. Place the lid on your potjie and leave to cook on medium-low heat for a few minutes. Stir occasionally until meat is well braised.
7. Now, add in your potatoes and cover with water before giving it a stir. For at least an hour, leave the potjie to cook over low heat.
8. To prevent your curry potjie from burning, add small amounts of water. Don’t stir.
9. To feel whether the potatoes are half cooked, use a spoon or any cooking utensil. If so, add the tomatoes.
10. When you have enough gravy and your potatoes are fully cooked, give the curry a good stir and sprinkle chopped coriander over the curry.
11. Remove your potjie from the heat and serve with rice or freshly baked bread. Enjoy!

LK's Products You'll Need

• LK's Big Box Grid (M/S)

Ingredients

• 8 bread slices, white- or brown bread
• Butter, to spread
• Cheddar cheese, grated
• 2-3 Large tomatoes, sliced (2-3 tomato slices per bread)
• 1 Large onion, sliced into 8 onion rings
• White pepper, to taste
• Onion salt, to taste
• Chutney, to spread

Directions

Note: Braaibroodjies should be kept for last to braai as it requires low-medium heat and should be served immediately.

Build The Braaibroodjies:

1. Using a butter knife, evenly spread butter on one side of each slice of bread and place the 2 buttered sides on top of each other on the tray.
2. Spread chutney and sprinkle the grated cheese evenly among all the braaibroodjies.Stack the tomato and onion on top and grind salt and pepper.
3. Place all the braaibroodjies in your LK’s Big Box Grid.

Braai The Braaibroodjies:

Tip: Place your braaibroodjies in a closed, hinged grid and turn it often.

1. Place your grid relatively high over medium-heat. You should aim to melt all the cheese and for all the fillings to be completely heated by the time the braaibroodjies are golden brown on the outside.
2. Once done, remove the grid from the heat and serve immediately as a side to your perfected braai meat. Enjoy!

 

LK’s Products You’ll Need

• LK’s Sauce Pot
• LK’s Braai Mitten

Ingredients

For the Pastry

• 125g All-purpose flour
• 50g Unsalted butter, sliced in small cubes
• 50g Icing sugar
• Salt, a pinch
• 1 Large egg

For the Filling

• 220ml Milk
• 1 Cinnamon stick
• 2 x Cardamom pods
• 20ml All-purpose flour
• 20ml Cornflour
• Salt, a pinch
• 60g White sugar
• 2 Large eggs, separated from egg yolks

Directions

For the Sweet Pastry

1. On a clean working surface, sift the flour, make a well in the center and add the cubed butter. Combine and rub it in with your fingers to make a crumbly
2. Add the egg and gently knead until the pastry is formed.
3. Rest the pastry, for a couple of hours, in a small bowl in the fridge covered with cling wrap.

While the pastry is setting in the fridge, you can start and pre-heat the braai

For the Filling

1. In LK’s Sauce Pot, bring 200ml milk, cardamoms, and the cinnamon stick to boil.
2. In a separate bowl, mix the flour, salt, and half of the sugar together and stir in the balance of the milk into a smooth paste.
3. Remove the milk from the heat and add to the paste while continuously stirring.
4. Return the pot to the heat and cook until thick while continually stirring.
5. Remove from the heat once again and add the 2x egg yolks, stir and mix well together.
6. Whisk the egg whites until frothy and beat in the rest of the sugar. Add into the custard mixture and combine well.
7. Remove the pastry from the fridge and roll to about 22cm- not more than 2mm thick. Roll the pastry onto your rolling pin and transfer to your greased baking dish.
8. Gently pour in the custard mixture and leave to bake for 20 minutes.
9. Use your LK’s Braai Mitten to remove the baking dish from the braai and place it onto a rack to cool. Serve and enjoy!

LK's Products You'll Need

• LK's Bake Pot 
• LK's Wooden Spoon (Bamboo)(350mm)

Ingredients

• 2 Tots sunflower oil
• 1 Large onion, finely chopped
• 1 Tot masala, hot curry powder
• 1 tsp. Chilli powder
• 500g boneless mutton, cut into cubes
• 3 Garlic cloves, crushed
• 1 Tot fresh ginger, finely chopped
• 1 Tin chopped tomatoes
• 2 Large potatoes, peeled and cut into small cubes
• 2 Large carrots, cut into slices
• 1/2 Tot sugar
• 1 tsp. Salt, to season
• 1/2 tsp. Black pepper, to season
• 1 Loaf fresh white bread, unsliced
• 2 Tomatoes, chopped to serve
• 1 Punnet coriander leaves, to serve

Directions

1. Over medium-hot fire, heat oil in LK’s Bake Pot and fry the onion for 5 minutes until it becomes soft. Add the masala and chilli powder and fry for another 2 minutes.
2. Add the lamb, garlic and ginger to the pot, and stir-fry for about 1 minute using LK’s Wooden Spoon.
3. Throw in the tinned tomatoes, chopped potatoes, carrots, sugar, salt and pepper, then stir, scraping the bottom of the pot with your wooden spoon to loosen any sticky bits.
   Note: Avoid using metal utensils with your enamel cookware at all costs, as it’ll scratch the enamel finish. Only use silicone, wooden, or plastic utensils.
4. Over medium-low coals, simmer for 30 minutes with the lid on the pot. Stir now and again to avoid the surface of the pot from burning.
5. After 30 minutes, remove the lid and stick a fork into the potatoes. If the potatoes are soft, the meal is essentially ready. Cook for a few more minutes until the sauce becomes a thick gravy and remove the pot from the coals.
6. Cut the loaf of bread into half and scoop out the center of each half- this represents the bowls for the curry. Stuff the hole of each half with curry and sauce. Serve with grated carrot or a salad of tomato and fresh coriander leaves on the side. Enjoy!

LK's Products You'll Need

• LK's Sauce Pot
• LK's Cast Iron Skillet 24cm

Ingredients

For the Pap

• 6 Cups water
• 500g Maize meal
• Salt, to taste

For the boerewors

• 1kg Boerewors Sausage
• 50g Butter, diced

For the Chakalaka

• 2 tbsp. Olive oil
• 1 Large onion, diced
• 2 Garlic cloves, finely chopped
• 2cm Ginger, finely chopped
• 2 tsp. Barbeque spice, to taste
• 2 Ripe tomatoes, diced
• 2 tsp. Freshly ground pepper, to taste
• 1 Lemon zest

 

Directions

Note:You can prepare this dish on the stove or over the open fire.

• For the pap: In the LK’s Sauce Pot, bring the water to boil. Slowly stir in the maize meal and add salt to taste. Lower the heat and cover partially with the lid. For 30 minutes, allow to simmer while occasionally stirring, until the maize is cooked. Dish out and clean the pan to prepare the Chakalaka.
• For the Boerewors: Over medium heat, heat butter in the LK’s Cast Iron Skillet. Add the wors and turn occasionally for 20 – 25 minutes until golden brown and cooked through.
• For the Chakalaka: Over medium heat, add the oil to LK’s Sauce Pot. Add the onions and cook for 6-8 minutes, until softened. Add the garlic and ginger and leave to cook for another 2 minutes. Add the barbeque spice and stir. Add the tomatoes, salt, pepper, and lemon zest, and cook until tomato has softened.
• Serve the pap and boerewors with the chakalaka. Enjoy!

LK's Products You'll Need

• LK's 1.6L Sauce Pot
• Frying Pan with Wooden Handle

Ingredients

For the Syrup

• 4 Cups white sugar
• 2½ Cups Water
• 1 Cinnamon stick
• 1 x 2,5cm Piece fresh ginger
• 1 tbsp. Lemon juice
• ½ tsp. Tartar cream

For the Dough

• 4 Cups all-purpose flour
• ½ tsp. Salt
• 4 tsp. Baking powder
• 1 tbsp. Sugar
• ¼ Cup Butter
• 2 Large eggs
• ½ Cup milk
• ± ½ Cup Water
• Sunflower oil, for frying

Directions

1. 1. 1. In the LK’s Sauce Pot, over moderate heat, add all the ingredients for the syrup and stir until the sugar has melted. Bring the pot to boil for 1 minute, reduce the heat and simmer for another 10 minutes. Leave to cool and chill overnight to make the syrup ice cold.
      2. In a medium-sized bowl, combine all the dry ingredients for the dough and gently rub in the butter until the mixture resembles coarse crumbs. Beat the eggs and milk together and add to the dry ingredients by mixing them with a fork. Add as much water as necessary to make a soft dough- which is very similar to scone dough.
      3. Flour a flat surface you’ll be working on, turn out the dough and gently knead for 2 – 3 minutes until it has a smooth texture. Return to the bowl, cover with cling wrap or a damp cloth and leave to chill for at least 1- several hours.
      4. Lightly flour a flat surface and use a rolling pin to roll out the dough to a rectangular shape of 0.5 cm thick. Cut lengthwise into strips about 4 cm wide and then crosswise into rectangles about 8 cm long. Keeping about 1 cm at the top end of each rectangle intact, cut it into three strips. To allow for rising while frying, plait the strips very loosely and neatly seal the ends together by gently pressing them with your fingers. Set aside until all the plaits are made and cover with a damp cloth.
      5. Divide the syrup mixture into two bowls – use the first bowl until the syrup starts to warm up and then use the second bowl. Return the first bowl with syrup to the freezer to chill again.
      6. In the LK’s Frying Pan with Wooden Handle, pour and heat enough oil to fry the koeksisters a few at a time, until golden on both sides.
         Tip:To determine whether the oil is ready, gently drop a small piece of dough into it. When the dough immediately bubbles and rises to the surface, then the oil is hot enough.
      7. Remove from the pan using a wooden slotted spoon and place into the ice-cold syrup. With a fork, lightly press the koeksister down for about 30 seconds and lift out.
      8. Place the dipped koeksisters onto a cooling rack, set over a tray, to catch the syrup that will drain off, for it may be necessary to re-use it at the end. Repeat the frying and dipping process until all the koeksisters are done.
      9. Serve as a special treat for dessert or with tea or coffee at your next braai. Enjoy!