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josey Glad I eventually took some photos of them this time ..... Enjoy !

Scouter we have made your recipe for roosterkoek over the week-end and it is a recipe. Everybody wanted a second helping

Grantmissy SNAP !!! I made your chicken marinade this weekend and my whole family loved it too - thanks !! Will definately make it again, its really great Glad the roosterkoek turned out well too !

Anybody interested in a good 'skaapkop' recipe? We have our quarterly 'skaapkop and afval' evening tonight. Skaapkop is eaten with a decent British 'Joseph Rogers' pocket knife. For the squeamish, it is not nice to look at a grinning sheep's head, but boy'o'boy, it makes good eating.

You must be a member of the local Skaapkop Gilde , Rooies ?
Please send me an early invite for next year !

Rooies now your are talking my dad's language.......... ...........but sorry I'm to scared to try skaapkop!!!

Nice topic will follow this ....maybe Apex Predator can make me some of these recipes....

Thanks for the tip Matthys

Vinkie
Hope Apex Predator will post some of her recipes here.

Rooies a pic would be nice of you enjoying your gourmet meal with that decent British cutlery

Ah, you talk my language. 'Skaapkop Gilde' it is. It is not a culinary event as such but more a cultural thing. But blimey, the prices have rocketed. Thirty years ago, sheep's head was for free as well as oxtail. That was considered to be meat for the poor. Now you pay something like R80,00 a kilo for oxtail? (Someone said that he drinks a couple of brandies before he goes home, to hide the smell from his kids that he ate mutton earlier the day)

Agree, but still a 'bargain' and a priceless experience, Rooies.

Have you ever tried ostrich neck instead of oxtail ?
If not, please do so

VINKIE......!!!
a man's love for his wife goes through his stomach...


see what i can do ...and maybe post some of my own recipes.

The Dutch cooks the best Pea and Brown bean soups I think and either of the two is good on a cold winters evening. One of the two soups they call "Snert" but I am not sure which one

Some of us may still benefit from a braai tip or two as cooking outdoors over the hot coals is enjoyed by many in Kruger. Some tips that I was told about and which work for us are:

Rub the braai grid with half a lemon or with half a raw onion just before it is placed over the coals to help keep it “clean”, it adds some flavor as well.

The skin of boerewors will not burst open if you first dip the wors in water before you put it on the braai.

Sometimes some of the meat is done before the other meat. Put those that are done on a bed of sautéed onions to help prevent the meat from drying out and to add some flavor. If you are braaiing for many people or the pan in which you keep your meat is small, put some of the sautéed onion between the layers of meat as well. Keep a lid on while doing the next batch.

Grantmissy: The Dutch pea soup is called "Snert"
The other one is just called Brown Bean Soup.
If you would like to have the recipe i can give it to you.

Greets
Simone