Peppermint Crisp Tart
This iconic South African dessert needs no introduction! It’s the perfect end to a braai or a lovely addition to a festive spread. Ingredients 2 cups (500ml) fresh cream 2 cans (360g each) Nestle Caramel Treat 2 packets (200g each) Bakers Tennis Biscuits 2 large Peppermint Crisp chocolates, crushed Serves 8-10 Method Whisk the cream until it forms soft peaks. Beat the Caramel Treat to loosen it, and then fold it through the cream. Create alternate layers of the biscuits, cream mixture and crushed Peppermint Crisp...
Gourmet Boerie
What could be more South African than a stukkie boerewors (a small piece of sausage)? Few things, really! Here at Cape to Cairo, boerewors is one of the cornerstones of our business, and we take making, braaiing and eating it very seriously! One of the best ways to enjoy boerie is cooked over the coals. These are my top three rules-to-braai-boerie by: When braaiing or frying boerewors, never cut it before you grill, fry or braai it. The sausage casing...
BILTONG 101: HOW TO MAKE YOUR OWN BILTONG AT HOME
Have you ever flirted with the idea of making your own biltong? Well, it’s not such a crazy idea. Follow our step-by-step guide and you’ll be an expert in no time! THINGS TO CONSIDER BEFORE YOU BEGIN MEAT In South Africa, biltong was originally made from game meats like springbok and kudu. Today, beef is the most commonly used meat to make this popular salty snack. The cut you use is up to you. Some people believe the better the cut, the better...
We’ve Got the Spirit and the Snacks to Match
It’s Olympics season, and what better way to show support for your team than by throwing a little torch-lighting party? I’ve put together some of my favourite South African-inspired snacks that can be easily prepared in advance. After all, who wants to be stuck in the kitchen and risk missing something monumental? My list of hacks begins with a trusty roll of Cape to Cairo Traditional Boerewors, as it so often does! Here, it gets turned into the most delicious,...
Hearty Lamb & Vegetable Potjie
Serves 6 Ingredients 120g Montagu Yellow Cling Peach Halves ¾ cup (180ml) dry red wine 1 tsp (5ml) Robertsons Crushed Chillies 1½ tbsp (23ml) Flippen Lekka! Multi Purpose Spice ½ cup (125ml) flour 6 lamb shanks ¼ cup (60ml) oil 2 onions, thickly sliced 2 carrots, cut into chunks 3 cloves garlic, chopped ¼ cup (60ml) tomato paste 2 cans (410g) All Gold Mediterranean-style Tomatoes 3 cups (750ml) Ina Paarman’s Beef Flavour Stock Powder (prepared) 3 bay leaves 6 potatoes, peeled and halved 200g green beans, trimmed For serving Roosterkoek, crusty bread or rice Method Place the peach halves...
Creamy Fragrant Seafood Potjie
Serves 6-8 Ingredients 2 tbsp (30ml) olive oil 1 tbsp (15ml) butter 1 leek, sliced 2 stalks celery, finely chopped 2 cloves garlic, minced 1½ tbsp (23ml) Rajah Curry Medium Powder 3 squid tubes, cut into rings 650g firm white fish, cut into large chunks 1½ tsp (8ml) Ina Paarman’s Fish Spice 1kg pot-ready blue mussels 300g jumbo prawn tails 200g punnet grape tomatoes 1 cup (250ml) Ina Paarman’s Vegetable Stock Powder (prepared) 1 can (410ml) light coconut cream 2 bay leaves ½ tbsp (8ml) Nando’s Peri-Peri Sauce Salt and milled pepper For serving Fresh herbs to garnish Garlic toast...
Currying Flavour!
When it gets cold outside, I automatically start craving a fragrant, comforting curry. Whether it’s a weekend curry simmering slowly over the fire in my trusty three-legged potjie pot (similar to a Dutch oven), or a quick, weeknight version thrown together on the hob, it always hits the spot. The base of a good curry boils down to just three things: a well-balanced spice blend; the right quantities of onion, garlic and ginger added at just the right time, and...
Away Game
It’s that time of the year again to pack-up (all but the kitchen sink) and go wild! Yes, it’s time to go camping! If your family is anything like mine then a camping trip always begins and ends with the question: "What are we going to eat?" Through many years of trial and error, I have honed packing, and cooking, in the bush to a fine art. Here are some of my top tips: Cheat (well)! Buy as much as possible...
Mum’s the Word
It’s May and that means Mother’s day, and being a mother myself, I definitely rate this as one of the most important days of the year. If you are wondering how to make your mum, or the mother of your children (hello dads!), feel the love this mother’s day, look no further. Below I share a selection my favourite sweet treats that are satisfaction-guaranteed. They’re all pretty simple to make, so get the kids involved, and, remember to clean-up...
PAVLOVA NEST
PAVLOVA NEST An egg-cellent way to showcase your favourite Beacon Easter treats. INGREDIENTS: For the Pavlova: 6 large egg whites 1½ cups (300g) castor sugar 2 Tbsp (30ml) lemon juice 2 Tbsp (30ml) Maziena cornflour ½ tsp (3ml) Moir’s vanilla essence For the Filling: 3-4 mmmMallow Custard Eggs, chopped 3-4 mmmMallow Whippy Eggs, chopped 1 pack (6) Hens Eggs, halved 1 packs of Mister Sweets Speckled Eggs Fresh berries (optional) 1 pack (6) Hens Eggs Heavenly Milk Chocolate, grated, for serving METHOD Preheat oven to 120°C. Beat egg whites with a stand mixer until stiff peaks form, about...
Easy like Easter!
Happy Easter Everyone, and welcome to our very first blog post! If, like us, the year seems to have run away with you (already) and you can’t believe the Easter Bunnies arrival is imminent, then fear not, we are here to share our fool-proof entertaining hacks with you. Our menu is a mix and match of delicious recipes and cheats that we can either throw together in a flash, make in advance or shop-in. This makes the whole experience...
Oxtail in red wine
Oxtail in red wine Preheat oven to 180ºC. Roll the oxtail in the flour and shake off any excess. Heat half the olive oil in a casserole dish. Fry 3 – 4 pieces of the meat at a time until brown and set aside. You’ll see little black specks in the dish – this is the flour. Clean the casserole and heat the rest of the olive oil. Add the carrots, onions and garlic. Sauté for about 10 minutes until...
