Farm to Table Festival at Boschendal, 23 & 24 April

21 Apr

Boschendal bannerA week ago I had the privilege of joining a handful of guests at Boschendal Farm for an intimate farm-to-table showcase. This historical farm dating from 1685, situated between Stellenbosch and Franschhoek on the Helshoogte Road, has been transformed over the past 3 years by new owners Sam and Rob Lundie into an agricultural farm that produces natural food in a way that respects the environment and helps the community to prosper.

The vineyards and fruit trees at Boschendal have been joined by lush vegetable gardens, a growing herd of free range, 100% pasture fed Angus cattle, a pasture raised chicken coup, picnics, two restaurants, a farm shop and deli showcasing all of the produce from the grounds, luxury guest accommodation, walking/cycling trails, child-friendly activities and much more.

Accomplished chef Christiaan Campbell has been part of the Boschendal journey for the past 18 months. His approach to food, with the availability of all the natural produce on the farm, has been to keep it simple and let Mother Nature do the talking. This respectful way of cooking helps guests to really taste the surrounding earth, soil and sun.

I was absolutely blown away by the professionalism, humble approach and honesty of the experience at Boschendal. A couple of hours was not enough to experience all there is to see and I’ll certainly be back to do a walking trail with my family, try my hand at fly-fishing, try the picnics and do a full wine tasting.

This weekend, Boschendal is hosting a comprehensive farm-to-table festival where you will be able to meet the team, learn from the farmers, join workshops hosted by some of the top professionals in the sustainable food industry, experience guided tastings and enjoy the best that this iconic farm has to offer. Booking is essential as space is limited. This event is a MUST on the calendar for serious food and wine lovers and explorers of the finest and most natural farms in the Western Cape.

In a nutshell: if you have not been to Boschendal lately, go there as soon as you can!

Here are some pictures from my last visit at Boschendal:

Stuffed tomatoes to enjoy with a glass of MCC.

Stuffed tomatoes to enjoy with a glass of MCC.

Chef Christiaan Campbell, nice enough to pose for a selfie with me.

Chef Christiaan Campbell, nice enough to pose for a selfie with me.

The garden team, responsible for a magnificent variety of produce.

The garden team, responsible for a magnificent variety of produce.

A shaded part of the vegetable garden.

A shaded part of the vegetable garden.

Taking a stroll through the lush gardens.

Taking a stroll through the lush gardens.

The beautifully restored manor house at Boschendal.

The beautifully restored manor house at Boschendal.

Inside Die Werf Restaurant. Beautiful Spanish decor.

Inside Die Werf Restaurant. Beautiful Spanish decor.

Chef Christiaan Campbell showing us how to make their farm to table menu.

Chef Christiaan Campbell showing us how to make their farm to table menu.

The starter straight from the garden, also with inhouse made nut cheese. Delicious.

The starter straight from the garden, also with in-house made nut cheese. Delicious.

A blurry feast with the most delicious wines, massive roasts from the beef herd and vegetables from the garden.

A blurry feast with the most delicious wines, massive roasts from the beef herd and vegetables from the garden.

Meringue egg shell, mango sorbet, granadilla curd, toasted hazelnut crumbs. Delightful.

Meringue egg-shell, mango sorbet, granadilla curd, toasted hazelnut crumbs. Delightful.

Thank you to the Boschendal team and Atmosphere Communications for the experience.

Easy salted chocolate fudge with cranberries & nuts

24 Mar

Chocolate, cranberry and almond fudge (photography by Tasha Seccombe)

Chocolate, cranberry and almond fudge (photography by Tasha Seccombe)

While browsing through December 2014’s Taste Magazine, I came across this decadent recipe for salted chocolate fudge with cinnamon and pecan nuts by Abigail Donnelly. Lesson no.1: Never get rid of last year’s magazines, they can provide you with double the inspiration for another year or three at least.

I decided to add some cranberries for a festive speck of red and the result was spectacular. Lesson no.2: Be creative and you will be rewarded generously.

My advice would be the following: use the best quality dark chocolate with a cocoa quantity of about 70%, otherwise the fudge can become very sweet. Lesson no.3: If you think fudge is too sweet to start off with, this recipe is most definitely not for you.

An interesting thing is that this fudge, unlike regular fudge, tastes better when it’s cold and keeps better shape. I therefore store it in the fridge. One bite and it melts in your mouth with a silky texture straight out of sugar heaven.

I recommend that you serve these at the end of an elegant cocktail party. Cool nuggets of dark delight, easy to pop into your mouth with one bite.

Cut the fudge into squares (photography by Tasha Seccombe)

Cut the fudge into squares (photography by Tasha Seccombe)

Ingredients:

  • 1 x 385 g can condensed milk
  • 10 ml ground cinnamon
  •  5 ml vanilla extract
  • 400 g dark chocolate, chopped
  • 45 ml butter
  • flaked sea salt, to taste (I used about 5 ml Maldon salt flakes)
  • 100 g pecan nuts, chopped
  • 80 g dried cranberries

Method:

  1. Place all the ingredients (except for the nuts and cranberries) in a bowl over a saucepan of simmering water, ensuring the water does not touch the bowl. Allow the ingredients to melt, stirring occasionally. When fully melted, add the chopped nuts and cranberries and stir well.
  2. Working quickly, pour into a medium size dish and chill for 4–6 hours, or until firm.
  3. Cut into squares or small bars before serving.

Credits:

Original recipe: Abigail Donnelly, Woolworths Taste Magazine

Recipe adaptation, food preparation, food styling & text: Ilse van der Merwe

Photography & styling: Tasha Seccombe

This post has also been featured on The Pretty Blog.

 

Dinner at Makaron Restaurant with new chef Lucas Carstens

5 Mar

Chef Lucas Carstens with consultant Pete Goffe-Wood and sommelier EsméGroenewald

Chef Lucas Carstens with consultant Pete Goffe-Wood and sommelier EsméGroenewald (picture supplied by Majeka House)

After a magnificent era with head chef Tanja Kruger at Majeka House‘s Makaron Restaurant, chef Lucas Carstens took over the reigns in November 2015. Under the guidance of Pete Goffe-Wood as their consultant, the Makaron team is now presenting a lunch and dinner menu that is more focused on ‘special’ rather than ‘special occasion’ dining.

“We’re into food that’s more about ‘origin’ rather than ‘process’. If you take a beautiful braised shoulder of lamb as an example, it definitely won’t be manipulated in seven different ways. The aim is not to dazzle or intimidate diners,” says Pete, “but to create a relaxed, inviting environment in which to enjoy a delicious plate of food that relies on excellent sourcing.”

I was invited by the Makaron team to experience their new offering earlier in February this year as a three course dinner with wine pairings. As all of my previous experiences at Makaron were superb, I was interested to see what the new team had up their sleeves.

Majeka House & Spa is situated in Paradyskloof, a quiet leafy suburb in Stellenbosch. Tranquil surrounds have always been a great backdrop for luxurious hospitality experiences, and if you take a look at the nearby majestic mountains and adjacent vineyards you’ll know that you’re in the centre of the glorious Winelands.

We kicked off the evening with cocktails next to the pool, then moved into the dining area where we were seated outside on the terrace. It was a perfect evening in Stellenbosch. We scanned the menu and asked for recommendations from our very well-informed waiter. Here is our dinner in pictures, each accompanied by sommelier Esmé Groenewald’s suggested wine pairings.

Cocktails next to the pool at Majeka House & Spa.

Cocktails next to the pool at Majeka House & Spa.

The brand new menu at Macaron Restaurant.

The brand new dinner menu at Makaron Restaurant.

Bread board at Macaron.

Bread board at Makaron.

Amuse bouche from chef Lucas Carstens.

Amuse bouche from chef Lucas Carstens.

Trout ceviche, melon, sea lettuce - served with Thelema Verdelho 2015

Trout ceviche, melon, sea lettuce – served with Thelema Verdelho 2015.

Steak tartare, onions, horseradish - served with Sutherland Pinot Noir 2014

Steak tartare, onions, horseradish – served with Sutherland Pinot Noir 2014.

Macaron8

Springbok, butternut ravioli, spiced jus – served with Longridge Pinotage 2013.

Macaron9

Pork belly, celeriac, apple – served with Super Single Vinyards “Pella” Malbec 2013.

Macaron10

Caramel bar – served with Blaauwklippen Noble Late Harvest Viognier 2012.

Schalk had the Sesame Panna Cotta for dessert, but the light did not allow me to take a deserving photograph.

It would be my absolute recommendation that you take the wine pairing option with your choice of dishes as it elevates the dining experience to new heights. I especially loved the Blaauwklippen Noble Late, the Pella Malbec and the Longridge Pinotage pairings – superb suggestions.

My favourite from this dinner was the Springbok main course – meltingly soft meat, beautifully presented, perfectly seasoned. The Sesame Panna Cotta with nectarines and miso was also a total hit, served with Signal Hill Straw Wine 2011.

Makaron Restaurant continues to deliver invigorating and stylish food with their new menu and new team, although it is uncomplicated and truly accessible. I specifically enjoy their attention to detail when it comes to service – friendly, informed, attentive, knowledgeable staff. They are comfortably situated on the outskirts of town, close enough to make your journey just a handful of minutes from the centre of Stellenbosch.

Majeka House & Spa: 26-32 Houtkapper Street, Paradyskloof, Stellenbosch.

Lunch: 11:00 – 21:30

Dinner: 18:30 – 20:30

For bookings call +27 21 880 1549 or e-mail reservations@majekahouse.co.za.

For more information, visit www.majekahouse.co.za

For press assistance contact Ian or Lise Manley of Manley Communications on 0861 MANLEY (626 539), email to premierbrands@publicity.co.za or visit the Press Room of Manley Communications at www.manleycommunications.co.za.

Quick braaied lamb shawarmas

14 Jan

Braaied lamb chops make the ultimate shawarma topping.

Braaied lamb chops make the ultimate shawarma topping (photography by Tasha Seccombe)

Whenever I go to the Stellenbosch Slowmarket, I order a lamb shawarma for lunch. The guys at this stall make seriously awesome shawarmas, dripping with juicy marinated meat and tahini, their pitas stuffed with cucumber and red onion.

I don’t have a fabulous upright skewered shawarma grill at home – none of us do. So this is my take on an easier and quicker version, where you can marinate your lamb and give it a quick braai over hot coals. Use lamb steaks, or just cut the bone from your favourite lamb chops. The marinade is also great for a deboned leg of lamb.

Note: If you don’t have time to marinate your meat, just generously baste it with the marinade while braaing.

For the Middle-Eastern inspired shawarma marinade:

  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • a knob of ginger, peeled & finely grated
  • 6 garlic cloves, peeled & finely grated
  • 10 ml smoked paprika (or regular paprika)
  • 5 ml ground cumin
  • 5 ml ground cinnamon
  • 5 ml ground fennel / barishap
  • 2,5 ml ground nutmeg
  • 5 ml ground sumac (optional)
  • 5 ml salt flakes
  • freshly ground black pepper

Mix it all together (use a glass jar and shake it up!). Leave your meat to marinade in the sauce, covered, in the fridge for about 3 hours or overnight. Then remove from the fridge and braai until cooked to your desired liking.

To serve: (adjust quantities according to your needs)

  • marinated braaied lamb steaks (1 per person)
  • pita bread (1-2 per person)
  • sliced cucumber
  • sliced tomato (optional)
  • chopped mint leaves
  • sliced red onion
  • toasted pine nuts
  • Greek yoghurt
  • tahini (sesame paste)
  • lemon wedges (optional)

Cut meat into thin strips and serve in warm pita breads, stuffed with cucumber, chopped mint leaves, finely sliced red onion, pine nuts and creamy Greek yoghurt. Drizzle with tahini and a squirt of lemon juice.

Credits:

Recipe, food preparation, food styling & text: Ilse van der Merwe

Photography, food styling & prop styling: Tasha Seccombe

This post has also been featured on The Pretty Blog.

Scott’s bread

11 Jan

Freshly baked ciabatta loaves, made with Scott's bread recipe (photography by Tasha Seccombe)

Freshly baked ciabatta loaves, made with Scott’s bread recipe (photography by Tasha Seccombe)

Scott Armstrong joined the team at The Demo Kitchen in May 2015 as an intern – part of his practical experience (food media) for his chef’s course at the Institute of Culinary Arts. He was a quiet guy from the get-go, but I immediately realized what he’s made of after I plunged him into the deep side with a four-day cooking demo marathon at the Good Food & Wine Show.

Scott was always 30 minutes early for work. He skated here with headphones in his ears. He had loads of initiative and brought new recipes to the kitchen often. He had a very small notebook where he wrote down recipes like a journal, the pages falling apart from steamy kitchen environments.

The best recipe that Scott had introduced to me last year, is this bread recipe. He made paninis for our sandwiches everyday, and they were absolutely drop-dead delicious. I love a good bread recipe, and this one may be the best I’ve come across that doesn’t use a mother starter dough or several hours of double proofing or a wood fired oven. You do, however, need a stand mixer because the dough is super runny. You’ll also need a dough scraper for cutting and handling the proofed dough, otherwise the portions are very difficult to transfer to the baking tray. Expect to clean your mixer afterwards, because the sticky dough creeps up into the motor mechanism. But I promise you, it’s all worth it.

Transferring the proofed dough from the bowl to a floured surface. As you can see, it is very runny. (photography by Tasha Seccombe)

Transferring the proofed dough from the bowl to a floured surface. As you can see, it is very runny. (photography by Tasha Seccombe)

Thank you Scott for sharing this recipe with me. I’ll treasure it while I watch you excel at your promising career as a darn good chef.

Ingredients:

  • 1 kg white bread flour (plus more for dusting)
  • 15 ml dried yeast
  • 15 ml salt
  • 1 liter lukewarm water

Method:

  1. Place the flour, yeast and salt in the bowl of a stand mixer fitted with the paddle attachment (K-beater, not dough hook). Mix on low-speed.
  2. With the mixer running, add the water all at once. Mix for a couple of seconds on low-speed, then turn up the speed to maximum and mix for 8 minutes continuously.
  3. Scrape down the runny dough from the beater using a spatula, then cover the bowl with plastic wrap and leave to proof in a warm place until doubled in size (it reaches the top of the my KitchenAid’s bowl) – about 45 minutes.
  4. In the meantime, pre-heat your oven to 230 C. Line a large baking tray with non-stick baking paper (or use a sieve and dust with flour). Also, dust a large clean working surface with flour.
  5. Remove the plastic wrap and use a spatula to turn out the bubbly dough onto the floured surface – do not punch down the dough. Sieve more flour over the top of the dough, then use a dough scraper to cut squares or rectangles out of the dough. Transfer each one as soon as it is cut, using the dough scraper, to the baking tray. The dough will feel light as air at this point, almost like marshmallows, but is very runny and should be handled with lots of dusted flour and a light touch. Leave a little space between the dough portions, as it will rise more in the oven.
  6. Bake at 230 C for 10-15 minutes until golden brown, depending on the size of your paninis. Remove from oven and place on a cooling rack.
  7. Serve as sandwiches filled with your choice of filling, or slice up and use as a dipping bread for antipasti platters.

Tip: Keep left-over bread wrapped in plastic bags, and give it a quick refresh in the oven before serving to return it to its full glory.

Credits:

Recipe adaptation, food preparation, food styling & text: Ilse van der Merwe

Photography, food styling & prop styling: Tasha Seccombe

This post has also been featured on The Pretty Blog.

Jerusalem hummus

7 Jan

Creamy hummus with olive oil, pine nuts, parsley & crushed olives (photography by Tasha Seccombe)

Creamy hummus with olive oil, pine nuts, parsley & crushed olives (photography by Tasha Seccombe)

I’ve made many, many batches of hummus in my life. I’ve searched for the best authentic recipes, but I’ve also devised shortcuts for quick fixes.

This recipe is adapted from Yotam Ottolenghi’s book “Jerusalem” as featured on the New York Times. It is one of the best recipes for hummus that I’ve ever come across, and the way he serves it (with crushed olives, toasted pine nuts, chopped parsley and olive oil) is absolutely exquisite. When you have a bowl of hummus like this in front of you with fresh bread, it becomes a full meal, a celebration of “the simple feast”.

I don’t add as much tahini (Yotam uses 1 cup of tahini for a batch of 250g dried chickpeas), but I firmly believe that adding water and lots of lemon juice to get the right texture works a lot better than adding olive oil.  Also, I process the hummus for at least 5 minutes in my processor to create a super creamy result – you shouldn’t have any gritty pieces left at all. Scrape down the sides a couple of times and continue to process. Check for a change in colour from medium sand-beige to light straw.

Note: The chickpeas need to soak overnight, so remember to start preparing a day in advance.

Ingredients: (makes about 3 cups)

  • 250 g (1 ¼ cups) dried chickpeas
  • 5 ml baking soda
  • 750 ml (3 cups) water, for soaking
  • 1,5 liters (6 cups) water, for cooking
  • 5 ml baking soda
  • 60 ml (1/4 cup) tahini paste
  • 80 ml (1/3 cup) freshly squeezed lemon juice
  • 3-4 cloves garlic
  • salt to taste
  • 100 ml ice-cold water
  • olive oil, toasted pine nuts, parsley & olives, for serving

Method:

  1. Put chickpeas & 5 ml baking soda in a large bowl and cover with cold water. Leave to soak overnight (or for at least 6 hours).
  2. The next day, drain chickpeas and place in a medium pot with 1,5 liters of fresh cold water and 5 ml baking soda over high heat. Bring to a simmer, skimming off any foam & skins that float to the surface and cook for about 45 min or until they are very soft but not falling apart.
  3. Drain chickpeas and allow to cool for 15 minutes, then place in a food processor and process until you get a stiff paste. Add tahini paste, lemon juice, garlic and salt. Slowly drizzle in ice water and allow it to mix for about 3-5 minutes, until you get a very smooth and creamy paste, almost as loose as soft serve ice cream. Adjust seasoning to taste.
  4. Transfer hummus to a bowl, cover and let it rest for 30 minutes before serving. Serve at room temperature, drizzled with extra virgin olive oil, toasted pine nuts, chopped parsley and crushed olives (and fresh bread to dip). Store in the fridge, covered.

Credits:

Recipe adaptation, food preparation, food styling & text: Ilse van der Merwe

Photography, food styling & prop styling: Tasha Seccombe

This post has also been featured on The Pretty Blog.

 

Avo & blueberry salad with spinach, fennel & feta

6 Jan

Avo blueberry salad

Superfood salad of avocado, blueberries, baby spinach and fennel (photography by Tasha Seccombe)

Summer is reigning supreme in the Cape Winelands, with blazing hot weather that smells like wine tasting and picnics. I’m always looking for fresh salad ideas, especially when entertaining friends and family at home. This low carb salad contains a couple of superfoods and is so very satisfying to eat.

Blueberries make an excellent salad ingredient because of their dramatic colour and tartly sweet nature. They pop in your mouth and release their magic juices that work so well with the creaminess of ripe avo and the crunch of sliced fennel and fresh baby spinach. Add the salty zing of crumbled feta and you don’t need much else to make a perfect summer meal.

I made a purple salad dressing in my pestle & mortar using blueberries, olive oil & lemon juice, crushing the skins to release their colour.

Serve this as a side salad or as a fabulous light lunch on its own.

Ingredients: (serves 4 as a light meal)

  • 200 g baby spinach leaves, washed and drained
  • 2 ripe avocados, halved, skins & pips removed
  • 1 cup of blueberries (set a few aside for the dressing)
  • 1 small fennel bulb, washed and finely sliced
  • 1-2 rounds of feta, crumbled
  • some black sesame seeds, for sprinkling (optional)
  • for the dressing:
    • 5-6 blueberries
    • 45 ml olive oil
    • 15 ml lemon juice
    • salt & pepper

Method:

  1. Arrange the spinach leaves on a wide, large platter (not a deep bowl), then arrange the avo, blueberries, fennel & feta on top. Sprinkle with sesame seeds.
  2. To make the dressing, place all the ingredients in a pestle & mortar and pound to a pulp, creating a pink emulsion. Season well with salt & pepper, then drizzle all over the salad.
  3. Serve at once.

Credits:

Recipe, food preparation, food styling & text: Ilse van der Merwe

Photography & prop styling: Tasha Seccombe

This post has also been featured on The Pretty Blog.

Granola with almonds & cranberries

4 Jan

Freshly toasted granola with cranberries (photography by Tasha Seccombe)

Freshly toasted granola with cranberries (photography by Tasha Seccombe)

With summer reigning supreme in South Africa, I am welcoming every chance for an early morning run before the heat sets into full swing. After runs like these, all I want to eat is something fresh, balanced, crunchy and sustainable (in terms of energy). The most popular breakfast in our house is a bowl of home-made granola with milk or thick Greek yoghurt, served with sliced fresh fruit on top. Although I’ve never been scared of butter, this granola recipe is made without the addition of any butter or oil and is a lot lower in fat than most mueslis and granolas. Perfect for getting back in shape after a the crazy festive season.

The granola can be kept in a tightly covered glass/plastic container, and will last well for several weeks.

Ingredients:

  • 4 cups oats
  • 2 cups raw unsalted almonds (or nuts of your choice)
  • 1/2 cup sesame seeds
  • 1/2 cup linseeds
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup honey or maple syrup (or a mixture of both), warmed
  • 1 cup dried cranberries

Method:

  1. Pre-heat oven to 180 C.
  2. Mix all of the ingredients together (except the cranberries), then spread out on a large baking tray lined with baking paper.
  3. Bake for 10 minutes at a time, stirring the mixture before returning to the oven. It will take about 30-40 minutes for the mixture to become caramelized and toasty – don’t let it go too dark.
  4. Remove, sprinkle the cranberries over and let it cool, stirring every now and then to prevent large clusters forming. When cool, transfer to a large container with a tight-fitting lid. Enjoy with milk or yoghurt for breakfast.

Credits:

Recipe, food preparation, food styling & text: Ilse van der Merwe

Photography & prop styling: Tasha Seccombe

This post has also been featured on The Pretty Blog.

Bistro 13’s Summer Menu Preview

30 Nov

A few weeks ago I had the privilege of attending the first birthday celebration of Bistro 13 just outside Stellenbosch, owned by chef Nick van Wyk and cricketer Faf du Plessis. Nick and multitasking PR/marketing/front-of-house powerhouse Roxy Laker received us in style with bubbly and gave us a preview of their upcoming summer menu.

Nic was recently seen on tv as judge and mentor in Kyknet’s Kokkedoor, a popular Afrikaans reality cooking show. His love of robus flavours from France and North Africa is combined with a love of nostalgic South African favourites.

Here’s Bistro 13’s summer menu preview in pictures, as I ate my way through it:

Roxy Laker & Nic van Wyk – the dynamic team from Bistro 13.

The Bistro 13 summer menu preview with wine pairings.

Crumbed goats cheese, summer salsa, olive oil and honey vinaigrette

Bistro 13 Bread board, before we start. How I love a good bread board!

Smoked paprika dusted calamari, vinaigrette baby potatoes, avocade, pickled cucumber, rouille. The pickled cucumber was one of the favourites for the day.

Monkfish, green herb crust, tomato sauce (black and red), crispy potatoes.

Crispy sweetbreads, carrot puree, brown caper butter. This is one of their signature dishes and you are going to LOVE it.

Braised lamb shoulder and rib, asparagus barley, thyme & garlic sauce, broad beans.

Three chocolate terrine with caramel sauce and praline. This is a 5 star stunning dessert and I’ll totally be back for more.

If you love discovering the best of local Stellenbosch cuisine in an unpretentious, bold, yet relaxing package, you will fall in love with Bistro 13 and the team that keeps this place buzzing. I look forward to spending many more lunch and dinner hours here.

Bistro 13 has new opening hours:

Breakfast: Sat & Sun 08h00-10h15

Lunch: Mon-Sun 12h00-15h00

Dinner: Mon-Sun 18h30-21h30

Starters range from R70-75, main courses from R120-R160 (sides charged extra) and desserts from R50-85. Tasting menu options also available, and they are kid-friendly with a lush lawn outside.

Contact them on reservations@bistro13.co.za or 021-8813044.

PEPPADEW® Pasta Sauce Recipe: BBQ marinade for meat

27 Oct

My versatile BBQ meat marinade, suitable for steak, chops, sosaties and much more (photography by Tasha Seccombe)

My versatile BBQ meat marinade, suitable for steak, chops, sosaties and much more (photography by Tasha Seccombe)

I recently had the pleasure of creating two new recipes for Peppadew®, using their convenient pasta sauce range. This is my second recipe: a versatile and fragrant BBQ meat marinade.

There are few things as satisfying as making your own delicious BBQ sauce. This chunky sauce works on almost any meat, from beef steak to lamb chops/sosaties, pork ribs and even chicken. If you prefer a smooth sauce, give it a whizz with your stick blender. Be adventurous and play around with adding more of your own spice combinations, like chinese 5-spice, cumin, coriander or all-spice.

Prep time: about 20 minutes (makes about 3 cups)

Ingredients:

  • 1 jar Peppadew® Piquanté Pepper & Garlic Pasta Sauce
  • 1 jar Peppadew® Tomato & Jalapeno Chilli Pasta Sauce
  • 1/2 cup soft brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup Worcester sauce
  • 5-10 ml Tabasco sauce (adjust according to taste)
  • 45 ml balsamic vinegar
  • 30 ml fresh lemon juice
  • 4 cloves garlic, peeled & finely grated
  • a knob of ginger, peeled & finely grated

Method
In a medium size pot, mix all of the ingredients for the marinade together. Place on high heat on the stove top, then bring to a boil, stirring often.
Reduce heat to a simmer, then cook for 10 minutes without a lid. Remove from the heat.
Use warm or at room temperature, coating your meat generously before cooking over a hot fire.

Tips:

  • This marinade will last in the fridge for at least 1 week in a plastic container or glass jar, covered with a tight lid. It also makes a great dipping sauce for fried potato chips.
  • Don’t be alarmed if the sauce turns quite dark when you braai your meat – the sugar content will make it caramelize and the smoky flavours are delicious. Just watch it closely so that it doesn’t burn.
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