Great value Archives

Berry recipes

Oven-dried strawberries

3 hours

Bacon recipes

Carbonara with chunky pork

15 minutes

Fakeaway recipes

The basic pizza base

10 minutes

Biltong recipes

Almond french toast with boiled eggs and biltong powder

10 minutes

Gluten-free treat

Coffee ice-cream with honeycomb

10 minutes

Braai recipes

Tamatiesmoor

40 minutes

Brinjal recipes

Smoked mackerel with smoked brinjals and spring onions

30 minutes

Asian recipes

Green chicken curry with mangetout, sugar snaps and apple-chilli-sambal

20 minutes

Cake recipes

Sweet potato-and-coconut cake with date “butter”

1 hour 40 minutes

Chicken recipes

Lemon-and-black pepper chicken kebabs with chickpea salad

20 minutes

South African

Vetkoek

20 minutes

Beef picanha with flatbreads

Serves 8

Difficulty Easy

Prep Time 1 hour

Cooking Time 40 minutes

Ingredients

For the chimichurri:

3 garlic cloves, crushed
1 t Maldon salt
Freshly ground black pepper, to taste
1 cup coriander, chopped
½ cup parsley, chopped
5 spring onions, chopped
½ cup red wine vinegar
½ lemon, juiced
1 t coriander seeds, toasted and crushed
1 t cumin seeds, toasted and crushed

For the steak:

1 x 500 g Woolworths smoky BBQ picanha rump

For the fried chilli oil:

2 red chillies, halved lengthways
1 red onion, roughly chopped
3 T T olive oil
freshly ground black pepper, to taste

For the flatbread:

2½ T dry yeast
½ cup sour cream
1 kg flour
2 T salt
¼ cup canola oil

Method

To make the chimichurri, mince the garlic with the salt. Mix in the remaining ingredients.
Braai the picanha over hot coals for 15 minutes on each side.
To make the fried chilli oil, place all the ingredients in a blender and blitz until chunky. Fry over a medium heat for 5 minutes.
To make the flatbreads, mix the yeast and sour cream and allow to stand for 5 minutes. Add the flour, salt and oil to the yeast mixture and mix.
Knead the dough on a floured surface for 5 minutes. Place the dough in a greased bowl and allow to stand for 45 minutes, or until doubled in size.
Pull off pieces of dough, about 5 cm in diameter. Roll out roughly on a floured surface.
Cook on the braai for 5 minutes on each side, or until slightly charred. Brush with melted butter.
To serve, lay the flatbreads on a platter, top with the chimichurri and sliced picanha. Spoon over the chilli oil.

Discover more braai recipes here.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Wagyu fat flambadou venison

Oven-dried strawberries

Carbonara with chunky pork

The basic pizza base

Almond french toast with boiled eggs and biltong powder

Coffee ice-cream with honeycomb

Tamatiesmoor

Smoked mackerel with smoked brinjals and spring onions

Green chicken curry with mangetout, sugar snaps and apple-chilli-sambal

Sweet potato-and-coconut cake with date “butter”

Lemon-and-black pepper chicken kebabs with chickpea salad

Vetkoek

Beef picanha with flatbreads

Beef picanha with flatbreads

Ingredients

Method