Choc ‘n Roll!
Chocolate makes everything better, right? And what could be more quintessentially Easter than a truckload of chocolate in any form, shape or colour! We’ve put together a selection of our favourite ways to enjoy all that Cape to Cairo has to offer in the choccie department, and I know you’ll find something that takes your fancy. Me? I’ll take them all thanks, with an extra drizzle of Bar-One sauce, please! BAR-ONE RICE CRISPY TREATS If you prefer, use regular chocolate instead of...
HOW TO BE A BOERIE BOSS
If you love eating boerewors and you’re keen on cooking and you know how to braai boerewors, we bet you’ve thought about making your own boerewors. Well, my fellow meat enthusiasts, it’s not nearly as daunting as you might think. With enthusiasm and the right equipment, you’re halfway to making boerewors! Let us teach you how to make your own boerewors sausage. BOEREWORS BASICS THE MEAT You can opt for one kind of boerewors meat or mix things up. A mix of...
Foolproof Milk Tart
Recipes for milk tart are hotly debated. To bake or not to bake the filling? We like this version where the filling is cooked on the stove and set in the fridge because it guarantees the perfect wobble and melt-in-the-mouth consistency you’re after. Makes 1 tart Ingredients For the pastry: ½ cup (125g) butter ½ cup (125g) sugar 1 extra-large egg 2 cups (300g) flour 1 tsp (5ml) Moir’s baking powder Pinch of salt For the filling: 2 ½ cups (625ml) milk 1 Robertsons cinnamon stick 1 extra-large egg, beaten ½ cup (125ml) sugar 2 Tbsp (30ml)...
VALENTINE’S DAY MENU
Happy Valentine’s day to all our old and new readers! Whether or not you’re a fan of this annual ‘day of love’, we somehow all get roped into celebrating it, don’t we? But one thing we can all agree on (especially if you’re here, reading this) is that the way to your Valentine’s heart is through their stomach! I have learnt through the years that it is better to avoid the restaurant crowds and, more often than not, the disappointing food,...
Festive Braai Menu
Whether you’re a seasoned cook or a novice in the kitchen, making the festive meal can feel a bit overwhelming. That’s why, when it comes to Christmas day, my motto has always been ‘divide and conquer'. Don’t be shy to ask your guests to chip in with a dish or two, or to help out with the décor and dishes. It will make your life easier and they will feel useful, too. The other lesson I have learned through the years is...
Steak Secrets
There’s a lot at stake (pardon the pun) when you cook A-Grade Blou Bull rump steak from Cape to Cairo. Our steaks have been deliberately thick-cut to ensure juiciness, and aged to perfection to guarantee tenderness. How you cook them, however, is out of our hands. So, I have put together this fool-proof guide to help ensure your home-cooked steak is just as good as you expect it to be. Below is everything you will ever need to know about cooking...
Splash Out With Snoek
As the weather warms up and the days stretch into lazy summery evenings, my mind starts drifting home to the West Coast of South Africa. Here, we spent many evenings cooking snoek over wingerd stompies (vineyard trimmings). The butterflied snoek, akin to barracuda, would splutter and spit over the hot coals and become perfumed by the drippings of its own juices smoking in the fire. Snoek on the braai is what warm, almost-summer evenings are made for, and the leftovers...
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 in...
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! Read further to learn more about tasty boerewors recipe ideas and how to serve boerewors. 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...
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. We can show you the best South African biltong recipe, 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....
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, buttery...
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 into...
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 something...
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 in...
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 when...
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 4...
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 far...
Oxtail In Red Wine
Oxtail in red wine Are you looking for a hearty and flavorful meal to warm you up on a chilly day? Look no further than our Rich South African oxtail stew casserole recipe! This classic dish combines tender oxtail with rich red wine and aromatic herbs to create a dish that is both satisfying and delicious. With a few simple steps, you can create a meal that is sure to impress your family and friends. We will provide a step-by-step guide...
