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On our trips to KTP we always try to take along something different for dinners instead of the same recipes. Have always been curious what other visitors are doing when walking around camp etc, so I was hoping we could share some ideas.

I will start with a great salade, a little different from the norm, but prefect for those HOT summers evenings. All Ingredients last well in KTP during summer:

BUTTERNUT SALADE:

1 Roughly grated, raw butternut (size or quantity depending on amount of people). Place grated butternut in bowl and add:

- Small tin of crushed pineapple with its juice.
- mix a quarter to a third packet of peach jelly power to a watery juice (remember is must not become jelly, its there for flavour). Add to butternut and pineapple and mix.

Place in fridge to cool. Serve with braai and other side dishes.

Hi Shane - sounds yummy, thanks - will have to try it when we are there

Heres my favourite salad : Broccoli salad - thanks to GO magazine

2 heads of broccoli
1 onion, chopped finely
150 g Cheddar cheese, diced or grated
250 g ham or bacon, diced (fry the bacon before using it)

For the dressing
1 cup mayonnaise
100 ml condensed milk

Here’s how
1. Boiling hot. Pour a kettleful of boiling water over the whole broccoli, leave to stand for a few minutes and rinse under cold running water. Chop the broccoli finely.
2. Add a little protein. Mix the ham and cheese into the broccoli.
3. Dress it. Mix the dressing ingredients and stir through the salad.
YUMMY !!

Then we always make lots of roosterkoek with every braai/potjie too and roast butternut and sweet pototes in foil on the coals.
If you have acess to a microwave ( some chaltets at TR have them ) then partly nuke a big potato in the micro, cut into thick slices almost all the way through but leave a bit at the bottom, fill in between the slices with butter, onion slices and some fried bacon and grated cheese then wrap in foil and put on the braai/coals for about half an hour ..
Woolies English muffins make the best toasties on the braai too filled with cheese and tomato and onion

ENJOY !!

Some nice recipes here

scouter the patato sounds good but what is nuke? reading it I think of a nuclear scientist doing something

Scouter yum !
Again nice ingredients that will last .
Remember you can get a pre package roosterkoek mix from outdoor warehouse next best thing to making the mix yourself. Still the koek from the ladies at nossob (preorder from reception) are unbeatable. If you haven't tried it you have no idea what you missing.

Thanks Dotty Im subscribed to that page too - its wonderful !

Jonkers, yes, you got it right - nuking is giving it full power in the micro for a few minutes - Im not overly fond of microwaves and only use them when I have to - too much like a nuclear scientific experiment - hence the "nuking"

Shane, I hate to be the bearer of bad news but they are no longer doing the roosterkoek at Nossob or MM ... there was a topic about it some time ago

O dear. I had been banking on the roosterkoek! Can you get any other form of bread at the shops at Nossob and Mata Mata?

Bush Pasta a la Gandalf Fredo

Onion
Small tin cooked ham
Tinned slicedmushrooms
Tinned peas
Garlic
250ml long life cream
Small long life milk ( if required)
Dried Parmesan cheese
Pasta
Olive oil or butter ( whatever you have)
Maizena


Cook pasta as normal
For the sauce:
Soften onion in butter / oil
Cube ham into small pieces
Add ham and mushrooms to onions and sauté.
Add long life cream and a touch of milk if needed depending on consistency that you would like
When coming to the boil, add dried Parmesan ( this acts as a thickener as well as flavour). Add tinned peas
You can thicken with maizena if needed.
When right consistency and heated through, dish up and enjoy under the stars!

Gandalf

They do try to stock "normal" bread in the fridges at Mata-Mata and Nossob...but sometimes they run out!

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 ....

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 - 1/8 of a 500g brick
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 .....

Thanks Scouter, your rooster koek recipe looks good! I will add the self raising flour to my bush pantry list

Hopefully the shops will still have bread, but now at least I have a backup plan.

Hi
Thank you for these wonderful recipes.
I am starting to plan my meals and it was becoming very difficult

Yummy....

Will definitely take with the instructions for your Roosterkoek, Scouter!

I want to share an idea that was left on my Facebook wall for doing Sweet Potatoes or Butternut, by somebody who knows the Kgalagadi like the palm of her hand and prefers camping at the really remote wilderness camps. She won't mind me sharing.

Sweet potatoes :

Take two medium sweet potatoes, scrub clean, and prick with fork, take a double sheet of thick foil and place s-potato on foil - rub with cooking oil, sprinkle with sugar and place two large dollops of real butter on top, drizzle liberally with honey and add a pinch or two cinnamon. Fold foil into air-tight cover arounf s-potato and cook for an hour over moderate coals.

Butternut :

I also do butternut like that, but you can put in feta cheese and sun-dried tomatoes with a drizzle of olive oil and oreganum, black pepper and chopped chives, chrushed olives.

shane

I have prepared some "ideas" for my trip report...
here you are... before I put in my TR

Some menus ... some ideas...

Every evening/night I done a fire, except at Nossob, (the second stay) the braai was not in order to do !!!
Often evening !!! I don't like the night... and more alone... so generally all is ready before the night !!!

beef/porc kebab + tomatoes
Chicken breast - fried potato (tinfoil)
Lamb chops - green beans
Sausages (ebenwoers) - potato salad
Beef - Eggplant
Tomatoes + eggplant (ratatouille)
Pork chop tomatoes on the grill
Beef Rib - beetroot salad
Steak in the pan (the braai was... )
Marinated beef fillet - potatoes
Chicken - gratinated potatoes (with cheese)

potatoes in tinfoil

Swiss knife... is better than all the SanPark knifes

I can vouch for Scouter's roosterkoeks because that's the recipe that I use too.

As for potatoes, I seldom remember to bring foil, so I just mix about a teaspoon of onion powder, similar amount of garlic powder, a bit of cayenne and about half a teaspoon of salt into about 2 tablespoons of cooking oil. Coat the potatoes with the oil mixture, and put on the braii. You do have to pay attention to then and keep turning them, otherwise they'll burn. If you've used a little too much oil, add a bit of flour. As the potatoes cook, coat the potatoes with the remaining oil mixture. The end result is yummy potatoes, almost like spicy fries.

I'm gathering up all these recipes, not only for use in KTP!

Here is another roosterkoek idea, works great even if they've become a bit stale.

Slice open and fill with a slice of cheese (we always take the processed type packed in handy individual pouches for easy use), sliced tomatoes, few slices of onion saved from the salad the night before, left over braai meat (boerie is really yummy) or even finely sliced biltong. End off with another slice of cheese to keep it all together.
Pop over the coals or the gasbraai for a few minutes until the cheese has melted.

Makes really good burgers.