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...
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...
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...
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...
Oven-Baked Sweet Potatoes
Oven-baked sweet potatoes Peel the sweet potatoes (if they’re large, cut them into large chunks). Melt the butter in a large pot. Add the sugar and keep stirring until the sugar is melted. Simmer the butter and sugar mixture until it’s a light-caramel colour. Add the sweet potatoes and stir them through the caramel. (The caramel will harden as you add the potatoes, but the moisture in the sweet potatoes will make it runny again.) Add cinnamon stick and season with...
Mealie Bread
Mealie Bread (in a Microwave) This is a quick loaf made in 15 minutes. It requires a deep ring-shaped, microwave-safe bread mould. Tupperware has the perfect one. Ingredients 420g tin Koo Cream-Styled Sweetcorn2 Eggs1/3 cup Sugar½ cup Milk1 cup Flour1 cup Jungle Oat’s Taystee Wheat (or substitute with Protea Mealie Meal [Polenta])3 teaspoons Royal Baking Powder½ teaspoon Salt½ cup grated tasty CheeseA pinch of Robertson's Paprika or Cayenne Pepper Method Beat Eggs well Grease ring mould with Butter, Margarine or Spray ‘n Cook Sprinkle with Paprika or Cayenne Pepper Add...
Scones
A Sunday morning favourite. Best eaten fresh from the oven with dollops of Soet Tand Cape Gooseberry Jam and thickened cream. Ingredients 275g Cake Flour (2 c)15ml Royal Baking Powder (1 T)Pinch of Salt125g Butter or Margarine125mk Milk (½ c)1 extra-large Egg Method Preheat oven to 200 degrees Sift together the Cake Flour, the Baking Powder and the Salt Rub the Butter or Margarine into the Flour mixture Beat the Milk and Egg Cut it into the flour mixture till blended Roll out the dough to a thickness of...
Bran Muffins
A lunch box favourite. These muffins are high in fibre and taste great either plain, with raisins, carrot or apple. Ingredients 200g soft Brown Sugar (1 c)125ml Sunflower Oil (½ c)2 extra-large (700g) Eggs5ml Salt70g Bran (2 c)500ml Milk (2 c)10ml Bicarbonate of Soda (2 t)325g whole-wheat Flour (2 ½ c)Optional: 150g seedless Raisins; grated carrots or apple Method Preheat oven to 190 degrees Lightly grease 24 muffin cups Dissolve Bicarbonate of Soda in the Milk Beat Brown Sugar, Sunflower Oil, Eggs and Salt very well Stir in...
Malva Pudding
A little effort, but a delectable family recipe. Ingredients For the pudding 1 cup full cream milk1 tsp baking powder1 cup flour 3/4 cup brown sugar1/4 tsp salt1 tsp bicarb of soda1 large egg1 Tbsp. vinegar2 Tbsp. apricot jam For the syrup 1 cup white sugar1 cup full cream milk1/2 cup boiling water1/4 cup butter at room temperature1 tsp vanilla essence Method Preheat the oven to 180ºC. Mix the cup of milk and the teaspoon of bicarb together. Mix the remaining ingredients in a separate bowl.Add the milk and bicarb...
Braai Bread
When lighting the fire late afternoon, rustle up this deliciousloaf. By the time the coals are ready to braai, the bread is ready to be taken from the oven. Makes a medium loaf. Ingredients 500g self-raising Flour5ml Salt (1 t)2ml Turmeric (½ t)Pinch of Cayenne Pepper100g coarsely grated Cheddar Cheese (1 c)1 packet Knorr White Onion soup powder15ml dried Parsley (1 T)5ml Garlic flakes (1 t)500ml buttermilk (2 c)125ml Sunflower Oil (½ c)2 Eggs Method Preheat the oven to 180...
Koeksisters
Koeksisters - a little effort, but a delectable family recipe Makes 36, preparation time: 2 hrs + overnight to prepare the syrup. Ingredients For the syrup 800 ml water1,5 kg sugar12,5 ml cream of tartar40 ml lemon juice For frying Sunflower oil For the dough 4 x 250ml (500g) cake flour25ml baking powder20ml margarine1/2 large beaten egg245ml water Method For the syrup Place the water, sugar and cream of tartar in a saucepan and bring to the boil. Once the syrup starts to boil, add the lemon juice...
Cheese & Onion Roosterkoek
INGREDIENTS Coming soon METHOD Place dough into a clean bowl. Add rosemary, garlic and olive oil; knead until well combined. Divide dough in half; set aside for 5 minutes. Roll each ball of dough out into a rough 21cm square. Sprinkle cheese, onion and parsley over one half of dough; season. Top with remaining dough; press to enclose the fillings.Using a sharp knife, slice each square into about 12 smaller squares.Brush lightly with a little oil and place into a braai rack.Cook over medium-to-cool...
Bobotie
INGREDIENTS 2 slices bread250ml milk1 large onion, chopped650g mince meat2 cloves garlic, chopped20g mild curry powder10ml turmeric powder20g tomato paste150g dried apricots, chopped 80ml chutney10ml worcester sauce200g chopped tomato3 jumbo eggs4/6 lemon leaves METHOD Soak the bread in the milk. Sauté the onion in a little oil until glossy. Turn up the heat and add the mince to brown. Add the garlic, curry powder, turmeric and tomato paste, and cook until fragrant. Drain the bread, reserving the milk, and add it to the mince with...
Skuinskoek
Hannes’s aunt, Soes Nel from Nuwerus in Namaqualand, gave him this recipe. Skuinskoek was usually made from the leftover mosbolletjie dough, which was fried. Now it is a treat that is popular in the Northern Cape, Namaqualand and the Karoo. Makes: about 40 Preparation time: 1 hour, plus rising time Cooking time: about 5 minutes per batch INGREDIENTS 125g (135ml) butter425g (500ml) sugar500ml boiling water500ml hot milk1 packet instant yeast 2 large eggs, lightly beaten 270g (500ml) cake flour 20ml aniseed 1,4-1,5kg cake flour sunflower...
Boerewors, Pap & Sous
Having dinner with friends or family from abroad, or foreign guests? Treat them to a wholesome and filling South African meal… Boerewors is a specially spiced sausage made with lamb or beef, and occasionally containing a little pork for fat and flavour. Here is a delicious recipe with boerewors sausage. Serves: 6 – 8 Preparation time: 30 minutes INGREDIENTS 750g boerewors1kg ready-cooked papFor the sous (sauce):1 onion, chopped 2 garlic cloves, minced150ml dry white wine1 carrot, grated1 x 400g tin chopped tomatoes50ml fruit chutney METHOD Start with the sous:Sauté the...
