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A round up of all things Cape To Cairo

People camping

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...
Olympics

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,...
lamb and vegetable potjie 4

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...
seafood potjie on the fire

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...

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