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Category Archives: Recipes

Blueberry Bread with Sugar Glaze

Blueberry Bread with Sugar Glaze

Blueberry Bread with Sugar Glaze

Ingredients

For the Blueberry Bread:

  • 1 ½ cups All-purpose Flour
  • 1/2 cup Granulated Sugar
  • 2 tsp. Baking Powder
  • ½ tsp. Salt
  • ¾ cup Milk
  • ¼ cup Vegetable Oil
  • 1 Egg
  • ½ tsp. Vanilla Extract
  • 1 ½ cups Blueberries, rinsed and dried
  • 1 tbsp. Sugar

For the Blueberry Bread:

  • 2 cups Powdered Sugar
  • 1tsp. Vanilla Extract
  • 4 tbsp. Milk
DOWNLOAD RECIPE PDF

Directions:

  1. Preheat oven to 180° C.
  2. Grease your Best Duty Superbread Pot and set aside.
  3. In a large bowl, mix flour, sugar, baking powder and salt.
  4. Slowly stir in the milk, oil, egg and vanilla extract into the flour mixture and combine until the batter is blended.
  5. Gradually combine the blueberries into the batter.
  6. Pour the batter into prepared Superbread Pot and sprinkle one tablespoon of sugar over the batter.
  7. Place the Superbread Pot into the preheated oven and bake for +- 1 hour or until a toothpick inserted into the center comes out clean.
  8. Remove the bread from the oven and let it cool for +-15 minutes in the Superbread Pot. Transfer the Superbread Pot to a cooling rack and let cool completely.
  9. While the bread is cooling, you can prepare the Sugar Glaze by combining all the ingredients in a medium size bowl.
  10. Remove the bread from the Superbread Pot, place on a tray and drizzle the glaze gently over. Enjoy!

Note: The glaze will start to harden in +-30 minutes.

Chakalaka with Pap and Wors

Chakalaka with Pap and Wors

Chakalaka with Pap and Wors

Use your Chef Supreme Value Packs to perfect this recipe.

Ingredients

For the Pap:

  • 1.5L Water
  • 500g Maize Meal
  • Salt to taste

For the Boerewors:

  • 1kg Boerewors
  • 50g Butter, diced

For the Chakalaka:

  • 2 tbsp. Olive Oil
  • 1 large Onion, chopped
  • 2 Garlic Cloves, chopped finely
  • 2cm Ginger, chopped finely
  • 2 tsp. Braai Spice, to taste
  • 2 ripe Tomatoes, diced
  • 2 tsp. Freshly Ground Pepper, to taste
  • Zest of 1 Lemon
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Directions

Use your Chef Supreme Value Packs to perfect this recipe.

For the Pap:

  • Add water to your #15 Supreme Round Casseroles (6.5l) and bring it to a boil.
  • Add salt and then gradually stir in the maize meal using your Wooden Spoon.
  • Reduce the heat to low and partially cover the Casserole. Leave the Pap to simmer gently for +-30 minutes, while stirring occasionally or until the maize has thickened.

For the Boerewors:

  • Heat your #8 Supreme Round Casseroles (2.3L) over medium-high heat.
  • Melt the butter and add the boerewors the Casserole. Cook and turn every +-5 min, or until golden brown and cooked through.

For the Chakalaka:

  • Add oil to your #7 Supreme Round Casseroles (1.4L) and heat over medium heat.
  • Add the onions and cook gently for +-8 minutes or until softened.
  • Add the garlic and ginger and cook until fragrant for +-2 minutes.
  • Sprinkle braai spice, stir and then add the tomatoes, salt, pepper and lemon zest. Cook until the tomato has softened. Then remove the Casserole from the heat.

Serve the chakalaka, pap and wors whilst hot. Enjoy with your favourite beverage!

Potato Bake Cheese Buns

Potato Bake Cheese Buns

Potato Bake Cheese Buns

This recipe is one of my family favourites! The kids always look forward to the weekend braais, as they know we will have homemade cheese buns. And, it can be prepared on the braai or in the oven making it a weeknight favourite too.

– Adel Botes

Ingredients

  • 1kg Ready-Made Bread Dough
  • 1 packet Potato Bake
  • 250ml Fresh Cream
  • 250ml Milk
  • 1 Garlic Clove, finely chopped
  • 250ml Cheddar Cheese, grated
DOWNLOAD RECIPE PDF

Directions

  1. Set the bread dough aside until it has doubled in size.
  2. Preheat the oven to 180 °C.
  3. Grease your #15 Chef Supreme Casserole using a Non-Stick Grill Spray.
  4. In a small bowl, add all of the ingredients except the cheese and combine well.
  5. Sprinkle flour on a flat surface to prevent the dough from sticking.
  6. Shape the dough into palm-sized balls and pack them 2-3cm apart in the greased casserole.
  7. Pour the cream mixture evenly over the dough balls and sprinkle the grated cheese on top.
  8. Set the casserole aside for half an hour to rise until doubled in volume and bake for +-30 minutes or until the balls starts to pull away from the side. Serve and enjoy as a side to your favourite braai meal.

Dutch Oven Pickled Fish

Dutch Oven Pickled Fish

Ingredients:

  • 500g White Fish Fillets, cut into 2 to 3 ounce portions
  • 2 tbsp. Oil
  • 2 tbsp. Salt

For the Sauce:

  • 1 large Onion, sliced
  • 1 tsp. Mild Curry Powder
  • 1 tsp. Turmeric
  • ½ tsp. Ginger
  • ¼ tsp. Ground Coriander
  • 2 bay Leaves
  • ½ cup Wine Vinegar
  • 1/3 cup Water
  • 4 tbsp. Brown Sugar
  • 2 tsp. Corn Flour
  • Salt and Black Pepper to season
DOWNLOAD RECIPE PDF

Directions:

  1. Preheat your oven to 180°C.
  2. Lightly sprinkle salt over the fish and place in the oven to bake for +-20 minutes at 180°C or until cooked through.
  3. Remove the fish from the oven and let it cool down. Once cooled down, cut the fish fillets into smaller portions.
  4. Heat oil in your Best Duty Bake Pot #12  over medium heat, add onion and fry until they start to soften.
  5. Stir in the curry powder, turmeric, ginger and coriander.
  6. Add vinegar and water to the Bake Pot and bring to a simmer.
  7. Add sugar and stir until the sugar has dissolved.
  8. Lightly season with ground pepper and salt to taste.
  9. In a small bowl, combine the cornflour with water until it has formed a paste. Stir the paste into the Bake Pot. Leave the sauce to simmer gently, while stirring often, for +- 10 minutes until the sauce has thickened. Let the sauce cool down.
  10. In an airtight container, pack the fish fillets in layers and cover each layer with pickled sauce.
  11. Cover and allow the marinade to set in the fridge for +-2 to 3 days before enjoying with hot-cross buns.

Potjie Panna Cotta with Strawberry Sauce

Potjie Panna Cotta with Strawberry Sauce

Potjie Panna Cotta with Strawberry Sauce

Ingredients:

For the Panna Cotta

  • ¼ cup Full Cream Milk
  • 2 ½ tsp. Unflavoured Gelatin
  • 2 cups Heavy Cream
  • ½ cup White Sugar
  • 1 tsp. Vanilla Extract
  • Pinch of salt

For the Strawberry Sauce

  • 1 cup fresh strawberries, sliced
  • 3 tbsp. White Sugar
  • 1 tbsp. Water
  • 1 tsp. Lemon Juice
DOWNLOAD RECIPE PDF

Directions:

For the Panna Cotta

  1. In a small bowl, add the milk and sprinkle the gelatin evenly over the milk. Leave the mixture to soak for +-5 minutes.
  2. In your #7 Supreme Round Casserole , gently combine the cream, sugar, vanilla extract and a pinch of salt and bring to a low boil. Let the mixture simmer for +-5 minutes then remove the casserole from the heat.
  3. Whisk in the milk and gelatin mixture until smooth.
  4. Strain the liquid through a mesh strainer for undissolved pieces of gelatin.
  5. Pour the strained mixture into two Best Duty Pots 3-Leg (#1/4), cover and refrigerate for +- 4 hours or overnight.

For the Strawberry Sauce

  1. In your #7 Supreme Round Casserole, add ½ a cup of the sliced strawberries, sugar, lemon juice and water and bring to a slow boil. Let the mixture simmer for +-5 minutes.
  2. Remove the casserole from the heat and stir in the remaining strawberries.
  3. Once the sauce is completely cool, spoon it over the chilled panna cotta. Return the panna cotta to the refrigerator until ready to serve.

Hasselback Potatoes

Hassleback Potatoes

Hasselback Potatoes

Ingredients:

  • 6 medium Potatoes
  • 2 tbsp. Olive Oil
  • ¾ tsp. Kosher Salt
  • 3 tbsp. Salted Butter
  • 1 Garlic Clove, grated
  • ½ tsp. Italian Seasoning
  • 1 tbsp. chopped Parsley, to garnish
  • A pinch of flaky Sea Salt
  • Optional toppings; Sour Cream, Cheese, Green Onions, Bacon, etc.
DOWNLOAD RECIPE PDF

Directions:

  1. Preheat the oven to 230°C.
  2. Gently wash and dry the potatoes to remove any excess dirt.
  3. Cutting the potatoes: Place two chopsticks along the sides of the potato which will act as guides to prevent cutting all the way through the potato. Gently slice the potato into +-5mm slices, ensuring not to go all the way through to the bottom. Repeat this process for each potato.
  4. Baking the potatoes: Grease your Best Duty Bake Pot #12 and place the potatoes inside of the pot.  Brush the potatoes with 1 tablespoon of the olive oil and bake for +-1 hour, until the potato slices are starting to separate.
  5. Remove the Bake Pot from the oven and brush it with a tablespoon of olive oil and sprinkle with kosher salt. Return the potatoes to the oven and bake for +-15 minutes until crispy and lightly browned.
  6. Place your #7 Supreme Round Casseroles on medium heat. Melt the butter and gently stir in the garlic and Italian seasoning, stir for +-3 minutes. Remove the casserole from the heat source and set aside.
  7. When the potatoes are done, remove them from the oven and brush with the melted seasoned butter. Sprinkle flaky sea salt over the potatoes, garnish with parsley and your desired toppings. Serve and enjoy!

Chocolate Ice Cream

Chocolate Ice Cream

Chocolate Ice Cream

by
Braaiholics

Ingredients:

  • 500ml Cream, whipped until doubled in volume
  • 1 can Evaporated milk
  • ¾ tin Condensed milk
  • 120g Cocoa powder, depends on personal preference
DOWNLOAD RECIPE PDF

Directions:

  1. Place your Best Duty 3-Leg #3 potjie inside of a champagne cooler.
  2. Fill the cooler with a combination of ice cubes and dry-ice pellets.
  3. Once the potjie is cold enough, you can start adding the ingredients in the following order; the whipped cream first, secondly the evaporated- & condensed milk. Lightly whisk the ingredients together while slowly adding the cocoa to get your preferred shade of chocolaty perfection.

Note: Keep the lid closed as much as possible to maintain the icy temperatures within.

  1. Every +-5 minutes, whisk the mixture to ensure a creamy consistency.
  2. As time passes, you’ll notice the cream mixture freezing along the potjie’s sides, gently whisk these frozen edges into the creamy center and place the lid on top.
  3. After +-40 minutes, depending on how cold your potjjie gets, your ice-cream is ready to enjoy!

Recipe created by @Braaiholics

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Cranberry Bread

Cranberry Bread

Ingredients:

  • 4 tbsp. Unsalted Butter, melted, plus extra to grease
  • 2 cups All-purpose Flour, plus extra to grease
  • 1 cup packed Light-Brown Sugar
  • 1 ½ tsp. Baking Powder
  • ½ tsp. Baking Soda
  • 1 tsp. Salt
  • 1 Egg, lightly beaten
  • ¾ cup Whole or Regular Milk
  • 1 bag Cranberries
  • 1 tbsp. Turbinado sugar, for topping
DOWNLOAD RECIPE PDF

Directions:

  1. Preheat your oven to 180°C.
  2. Butter and flour your Best Duty Superbread Pot and set aside.
  3. In a large bowl, whisk together the dry ingredients; flour, brown sugar, baking powder, baking soda and salt. Set aside once finished.
  4. In a medium bowl, combine all the wet ingredients; butter, egg and milk.
  5. Slowly add the wet mixture to dry mixture and whisk to combine. Using your silicone spoon, fold in the cranberries.
  6. Pour the batter into your prepared Superbread Pot and sprinkle the top with turbinado sugar, if desired.
  7. Bake until a toothpick inserted in center of the loaf comes out clean, which is +- 1 hour and 15 minutes.
  8. Carefully transfer the Superbread Pot to a wire rack and leave the bread to cool for +-30 minutes. Serve with butter and enjoy!

Perfect Pumpkin Potjie

Perfect Pumkin Potjie

Get ready to savour the mouth-watering flavours of baked pumpkin, generously filled with a medley of seasoned vegetables!

Ingredients

  • 1kg Pumpkin
  • 10 Pickled Onions, cut into halves
  • 5 Cloves Garlic, cut into thin pieces
  • 250g Corn
  • 2 Carrots, cut into rings
  • ½ Cauliflower, cut into florets
  • 1 cup Peas
  • 2 ripe Tomatoes, skinned and chopped
  • 1 tbsp. Vegetable Spice
  • 30 ml Olive Oil
  • 125g Sun-dried Tomato Pesto
  • 250 ml Durban Curry Cook-In Sauce
  • 10 ml Vegetable Stock Powder
  • 60ml Hot Water
DOWNLOAD RECIPE PDF

Directions

  1. Start with your braai to get low hot coals.
  2. Grease your Best Duty Bake Pot (#12)  and set aside for later use.
  3. Using a sharp knife, begin by carefully cutting a ‘lid’ from the top of the pumpkin removing and discarding/ re-using the pumpkin seeds.
  4. Note: There are various creative ways you can re-use the seeds in your next dishes; such as toppings for salads, blend to make a pesto sauce or roast for a tasty snack!

  5. Carefully place the pumpkin inside of your greased Bake Pot.
  6. In a medium bowl, combine all the vegetables and give them flavour by seasoning with Vegetable Spice. Gently toss the ingredients with a mixture of olive oil. Add the Sun-dried Tomato Pesto and Durban Curry Cook-In Sauce to the bowl and stir.
  7. Mix the Vegetable Stock with the water and leave until further use.
  8. Pack the seasoned vegetables into the hollowed-out pumpkin and pour the Vegetable Stock mixture into the pumpkin.
  9. Securely replace the pumpkin lid and then cover the Bake Pot with its own cast iron lid.
  10. To ensure an even bake, cook the pumpkin over low coals and scoop a heaped layer of coals on the Bake Pot lid ensuring even heat distribution.
  11. Leave to cook for +-1 hour over the coals. Alternatively, you can achieve the same result by baking the filled pumpkin in an oven set at 180°C for +-1 hour.
  12. Remove from the coals/oven and leave to cool for half an hour. Enjoy!

Best Beef Potjiekos

Best Beef Potjiekos

Ingredients:

  • 700g Beef Stew, cubed
  • 1 Onion, chopped
  • 30 ml Oil
  • 1 Butternut Squash, peeled and cubed
  • 4 Carrots, peeled and sliced
  • 4 Potatoes, peeled and halved
  • 6 Baby Marrows, sliced
  • 1 tsp. Cayenne Pepper
  • 1 ml Dry Rosemary
  • 1 ml Dry Thyme
  • 30 ml Dried Parsley
  • 1 Tomato, peeled and sliced
  • ½ packet Curry Flavoured Instant Soup
  • Salt, to taste
  • Black Pepper, to taste

For the Curry Mixture:

  • 1 tbsp. Mild Cape Curry Powder
  • 1 tsp. Mustard
  • 1 tsp. Garlic
  • 1 tsp. Ginger, crushed
  • 100 ml Vinegar
  • 125 ml Brown Sugar
  • 500 ml Warm Water
DOWNLOAD PDF RECIPE

Directions:

  1. Start your braai until you have low to medium hot coals.
  2. For the Curry Mixture: While your coals are reaching its desired temperature, you can start making a curry mixture. In a large bowl, dissolve the curry powder, mustard, ginger, garlic, brown sugar, vinegar and 500ml hot water. Set aside.
  3. For the Potjie: Place your Best Duty Pot 3-Leg (#3) or your Best Duty Bake Pot (#12) along with your Collapsible Potjie Tripod on the coals.
  4. Heat the oil in your pot and fry onion for +-4 minutes, or until soft. 
  5. Add the beef and a small quantity of curry mixture and braise till meat starts to colour. Give your pot a good stir using your Wooden Spoon.
  6. Add the cayenne pepper, rosemary, thyme and parsley.
  7. Add potatoes, butternut, carrots and baby marrow to your pot and the rest of the curry mixture. Add the remaining water to keep your pot from drying out and cook till the vegetables start to soften. Add salt and pepper to taste, stir well, cover with the lid and simmer for +- 1 hour and 30 minutes.
  8. Add the tomato and instant curry soup powder to thicken the potjie mixture, cook for +-10 minutes and serve on a bed of rice.