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I am sure I/we will, thanks Scouter
Will have to get LOTS for when family visits later this month

Rooies my SO and my taste buds thank you!

I am so making that croissant and amarula dessert tonight - thanks!

I am looking for a new paella recipe, please help. I have bought 2kg prawns, 18 mussels, sea food mix and fish. I am tired of my old recipe and perhaps some of you guys could come up with something new.

Hi all,

Does anyone have a good recipe for Warthog Leg and/or Shoulder? I am wanting to do it on the Weber.

Thanks in advance

Pat

Any game meat tend to be drier than mutton or beef and extra moisture is therefor needed for your leg of Warthog. Pierce the meat with a sharp knife and put in some lard or bacon. Seal the hole by rubbing it with your fingers. Roasting time is also longer. Make sure that you regularly baste it with a mixture of butter/olive oil and freshly chopped rosemary.

Someone mentioned sometime ago that the recipes and food ideas/handy tips submitted by forum members might be published in a book. It will be great if that is still being considered.

Scouter, this question is for you. In a previous post (SR flour, pinch of salt, warm water and a good knob of butter - make into patties and leave to rise for about half an hour then pop on the grid.... ) you mention roosterkoek and I am very keen to make some.
Please can you provide a recipe.

To anyone else, I also would like advice on the best way to cook potato on the fire. Do I boil it a bit first or does it go straight to the fire, on the coal, on the grid etc etc

regards
Jo

I cannot help you with roosterkoek, but here is my recipe for potatoes. What you need is tin foil, butter and salt and of course potatoes. Melt the butter in a container and while this is going on, prick the potatoes with a fork. Dip the potatoes in the melted butter and put some salt on the outside. Wrap them individually in tin foil and put them on the outside of the fire where it is not too hot. I always put them around the fire the moment I start the braai fire so that they gradually heat up and cook. Make sure that you turn them regularly, and don't expose them to too hot coals, because they will be burnt on the outside and still raw on the inside. Bon Appetite.

Warning; the process of dipping the potatoes and getting them into the tin foil is a bit messy, so always have some kitchen paper ready as well as dishwashing liquid.

Thank you Rooies, that sounds wonderful. I am definitely going to give them a try!

Hi josey

Here is my roosterkoek recipe - you can make it many ways, a lot of them involving yeast, but this one is easy and very lekker We got so addicted to these on our trip 2 weeks ago that I must have made at least 7 or 8 batches over the 2 weeks

To make about 10 roosterkoek :

1 x 500g packet Self raising flour - the tiny packet
about 1/4 teaspoon salt
+- 60g marg - I use the hard Stork BAKE or butter
about 300ml ( just over a cup) of water - tepid is better than ice cold

Mix the flour and salt together then rub in the marg with your fingers till there aren't any big lumps . Add the water and mix - add a cup first then add more till the mix holds together - it must be firm but not hard - if its too soft then they tend to fall apart on the braai - it must be like a scone mix if that makes sense .. Divide mix up into 10 or so balls - make at least 2 for everyone!! Flatten them slightly and leave them for about 10 - 15 min just to rest then flattten gently again so they cook evenly and pop straight on the braai grid - not too hot... dont keep on turning them over too much - they tend to break - they take about 15 min or so .....

Uncooked .....



Cooking ...



Ready to eat ....



YUMMY ..... very lekker with apricot jam as pudding too



Hope they work well for you and enjoy !

Sounds like a nice recipe Scouter, will try it

My recipe for Kruger chicken:

250 ml natural yogurt
One small tin Tomato paste
1 glove garlic crushed
4 teaspoons Chicken spice
1 Tablespoon worschestire sauce

Mix all ingredients well together. Marinate chicken pieces for at least three hours before grilling slowly and patiently over not too hot coals until crispy and done.

Thanks Grantmissy - I hope they turn out well - and thanks for the Kruger chicken marinade - it sounds really, really good and I will definately try it this weekend on the braai ( or next weekend if it rains - again ) thanks !!

Grantmissy, That is an excellent recipe. My mother never bought any sauce from the shops and made the basting sauces herself. Your suggestion is spot on.

Scout, those look superb!! I am going to enjoy trying them. Thank you.