Cook, traveller, father, husband, filmmaker, urban farmer, entrepreneur… and not particularly in that order. I cook. I make television. I love the outdoors. I’m earning my green fingers and the open road is where I find my sanity. I was born in Durban, South Africa, grew up in Cape Town and have been burning my, Read More
This recipe is courtesy of Ultimate Braai Master judge, Petrus Madutlela and is straight out of my new book – Road Tripping! I thought I’d share a few of my favourites .. If you have a sweet tooth this one is for you .. and if you don’t, this might just change your mind!
Pop the lid onto the pan, and scatter a few coals over the top. Bake over moderate coals for about 25 minutes or until golden on top. Remove the tart from the heat and allow to cool slightly, then place a wooden board over the top of the pan and carefully flip the pan over, so that the banana is on the top and the pastry at the bottom. Place it on the table with some bowls, double thick cream and spoons and watch it get devoured faster than a heartbeat.
This is deliciously sweet and sticky – serve with dollops of real double thick cream!
Whilst filming the Ultimate Braai Master, we travelled up to Musina in Limpopo – just an hour away from the Kruger National Park. Limpopo is baobab country and I had the pleasure of experiencing these magnificent ‘upside down’ trees in their full glory under a star gazers paradise. The picture above is an untouched photo, perfectly portraying a baobab’s beauty and incredible stature. If I’m not mistaken, this specific tree is just over 3000 years old. Of course I fell in love, and had to get my hands on a few seeds to plant back at home … There is just one small problem though – I need an elephant! Elephants are quite significant in the seeding process, because as they digest the seeds from the delicious baobab fruit – the seed spends roughly 5 days passing through the elephant’s digestive tract, and the hot stomach acids aid in breaking down the tough coat. I have heard that using hot water or sandpaper to soften the coat can work too … but I only have a few seeds and want to use the most effective process possible. If anyone knows of something that will work, or can lend me an elephant … just shout!
With the release of my new book – Road Tripping – I’d thought it’s only right that I share one of my favourite recipes from the book! After much deliberation I settled for Bertus Basson’s Lamb Koftas! These are not only delicious and packed with flavour – but they are super easy to pull of at home. So please, do yourself a favour and get your hands messy with this one!
You will need:
Mix all of the ingredients together in a large mixing bowl, and knead the mince thoroughly until properly combined. Shape into balls and fit three on each skewer. Place on a braai grid over moderate coals and braai, while turning them often until browned on all sides. You want the koftas to still be juicy, so make sure you don’t overcook them.
While the koftas are on the go, lightly toast some pita breads and make a little salad by mixing together thinly sliced cucumber, chopped red onion and mint.
Once ready – prepare yourself for the best skewer of your life and tuck in!