Recipes Archive

Braai recipes

Caramelised pear, marshmallow and chocolate braai pie

30 minutes

Aliums

Baked rigatoni with ricotta, shallots and spinach

30 minutes

Pizza recipes

Marinated tomato-and-mozzarella pizza

20 minutes

Pie recipes

Asian butternut-and-chicken soup with prawn toast

50 minutes

Canned food

Orecchiette salad with tuna and heirloom tomatoes

10 minutes

Pasta recipes

Wholewheat fusilli with green olives and herbs

20 minutes

Steak recipes

Whole roast peri-peri rump

1 hour 15 minutes

Whole roast peri-peri rump

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour 15 minutes

Ingredients

2.2 kg Woolworths whole rump steak roast (from the butcher’s counter)
sea salt and freshly ground black pepper, to taste
4 T olive oil
2 x 500 ml bottles Woolworths peri-peri marinade
4 Woolworths Pepperito peppers, halved
8 Woolworths Portuguese rolls, halved and toasted
1 small red cabbage, shredded
1 small green cabbage, shredded
2 limes, juiced
potato wedges, for serving

Method

1. Preheat the oven to 200°C. Preheat a large pan or griddle pan until very hot – you can also do this on the braai. Season the rump generously and rub with the olive oil.

2. Sear the steak until golden brown on all sides. Place in a large roasting pan, pour over the marinade, and cover tightly with foil. Place in the oven and roast for 1 hour. It’s important to allow the meat to rest for at least 30 – 45 minutes before serving.

3. Slice the peppers in half lengthways, toss in olive oil, season and roast in an ovenproof dish until soft and juicy, about 20 minutes. This can also be done over the coals.

4. To serve, thinly slice the beef, then serve on the rolls with the cabbage tossed in the lime juice, peppers and lots of the sauce with the crispy potato wedges on the side.

Cook’s note: This will also go well with sriracha mayo, or peri-peri sauce mixed with Woolies’ mayo.

Find more roast recipes here.

Spinach lasagne

Kung pao chicken

Durban fish curry

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Duck frikkadels with hummus, beetroot and haricot beans

Grilled sweet chilli chicken with apple, cucumber and peanut salad

Stokbrood cinnamon rolls

Caramelised pear, marshmallow and chocolate braai pie

Baked rigatoni with ricotta, shallots and spinach

Marinated tomato-and-mozzarella pizza

Spanakopita pie tray bake

Asian butternut-and-chicken soup with prawn toast

Orecchiette salad with tuna and heirloom tomatoes

Wholewheat fusilli with green olives and herbs

Whole roast peri-peri rump

Whole roast peri-peri rump

Ingredients

Method