Braaiing is ingrained in every South African – it is part of our heritage. Even if you may not like the process of braaiing, few can say no to the flavour of food prepared over the coals. It doesn’t matter what or how you like to braai, it’s sure to bring family and friends together. Getting the coals ready, marinating and brushing meat with a good oil, making salads and snacking around the fire is all part of the experience and ‘kuier’.

Westfalia Fruit is known as the #AVOEXPERTS. They have one of the most diverse avocado-growing footprints in the world and produce a wide range of quality avocado products. These include their range of avocado and nut oils, and guacamoles. Make sure to have some of these at your next braai.

Avocado oil is so versatile

Add a good quality oil when preparing your braai favourites. Westfalia Avocado Oil is the perfect base for a marinade or salad dressing. Brush over meat, chicken, fish or veggies for extra flavour. Stir into mealie pap or drizzle over jacket potatoes. Add to a homemade bread dough for a soft texture or sauté the ingredients for an aromatic chakalaka in the oil. Take garlic bread, potato salad or even a basic green salad up a notch with these flavourful oils.

Westfalia Fruit’s Avocado Oil is produced from ripe, hand-selected Hass avocados, packed with the goodness of fresh avocados. The oil is 100 % pure and known for its health benefits.

The naturally high smoke point of 250 °C, means that the oil’s health structure remains intact, even when heated. This makes the oil ideal for every cooking method, including braaiing. There are four flavours in the range: Plain, Lemon, Garlic and Butter.

Convenience in a tub

Guacamole is perfect to dip, dunk and enjoy with any pre-braai snacks or as a sauce with meat, chicken or fish. Westfalia Fruit’s range of guacamoles includes three flavours: Plain, Spicy or Sweet Chilli Salsa. Each tub contains about two ripe Hass avocados and is deliciously chunky.

These Westfalia Fruit products are all proudly SA, naturally cholesterol-free, suitable for vegans and vegetarians alike and great sources of healthy fats.

Follow @avoexperts on Instagram and @WestfaliaFruit on Facebook for everything avocado. Or visit their website for delicious recipes and to read more about them.

Make Westfalia Fruit products part of your heritage, because local is lekker!

The post Let’s braai with Westfalia Fruit, the #AVOEXPERTS appeared first on MyKitchen.

Heritage day is around the corner, and what better way to celebrate than to share this yummy lamb potjie with roosterkoek recipe with friends and family.

SERVES 4 // COOK TIME 2 hr 10 min// PROOFING TIME 1 hr 20 min

INGREDIENTS
For the lamb potjie
1 kg lamb neck, cubed
1 tsp ground coriander
1 tsp cumin
2 tsp smoked paprika
¼ cup flour
2 tbsp vegetable oil
1 cup red wine
1 cube beef stock
2 tbsp soy sauce
2 tbsp tomato paste
2 thyme sprigs
2 bay leaves
½ bulb garlic, cloves intact
350 g baby onions, peeled
225 g baby carrots
4 celery stalks, chopped
250 g mushrooms, halved
For the roosterkoek
2 cups flour
1 tsp salt
10 g packet instant dry yeast
1 tsp sugar
1 cup lukewarm water
For the green harissa
2 green peppers, deseeded and quartered
2 green chillies
1 garlic clove, chopped
1 cup fresh coriander
Zest and juice of 1 lemon
½ cup olive oil
½ tsp ground coriander
½ tsp cumin
1 tsp smoked paprika
1 tbsp red-wine vinegar
1 tbsp sugar or honey

METHOD
For the potjie
1. Season the lamb with ground coriander, cumin and paprika, then dust each piece in flour until well coated.
2. Heat the oil in a pot over medium heat and brown the lamb in batches, until golden all over.
3. Transfer all the lamb and juices to a heated potjie pot and add the red wine, stock cube, soy sauce, tomato paste, thyme, bay leaves, garlic and enough boiling water to just cover the meat.
4. Bring to the boil, then reduce the heat and simmer for at least 1 hour or until the lamb is tender.
5. Add the onions, carrots, celery and mushrooms, and cook for a further 30 minutes or until the vegetables are soft.
For the roosterkoek
1. Mix together the flour and salt in a bowl. Mix yeast, sugar and water in a separate bowl. Set aside for 5 minutes.
2. Add the yeast mixture to the flour and mix until combined. Knead for 5 minutes, until it is smooth and elastic. Place the dough in an oiled bowl, cover with a damp cloth and allow to proof in a warm place for 1 hour, until doubled in size.
3. Turn the dough out onto a floured surface and knead for 1-2 minutes. Divide the dough into 8 balls. Place the dough balls on an oiled baking tray and allow to rise again for about 20 minutes.
4. Place the dough balls between an oiled braai grid and cook them over low coals for 15-20 minutes, turning occasionally, until they are all cooked through.
For the green harissa
1. Preheat the oven grill.
2. Place the peppers, cut-side down, and the chillies on a baking tray and pierce a few holes in the chillies so that they don’t explode. Grill until blackened and blistered. Remove from the oven, wrap in foil and set aside for 10 minutes.
3. Peel the peppers and chillies, then remove the seeds from the chillies. Place the peeled peppers, chillies and remaining ingredients in a blender and blend to form a paste.
4. Drizzle each serving of potjie with green harissa and serve with roosterkoek on the side.

Quick tip: Cut down on prep time by using store-bought  bread dough for your roosterkoek, available at most supermarkets.

Recipe & Styling: Marizka Du Toit
Photography: Jurie Senekal

Want a delicious South African snack? Then try our babotie vetkoek bites with coconut sauce recipe. It will not disappoint.

The post Lamb potjie with roosterkoek appeared first on MyKitchen.

Enjoy bigger, bolder flavour with Hinds spices. Because when you cook with Hinds, you’re giving food that winning taste, AND you stand to WIN your share Of R250 000 in cash.

To enter, buy any two Hinds products, WhatsApp ‘Hinds’ to 021 180 2800, and snap a pic of your till slip and follow the prompts. The more you buy, the more you can enter, the greater your chance of winning.

Here’s how to give lamb chops with potato salad and a sweet & sour beans side that winning taste with Hinds, The Strong One.

You will need…

Lamb Chops
Season with Hinds Steak and Chops Spice as required for the amount of chops and/or season to taste.
1,2 – 1,6 Kg / 8 lamb chops
Canola oil, to fry
2 Tbsp butter or margarine

Potato Salad
650 g / 4-5 medium potatoes, peeled & cut into 2cm pieces, boil in salted water until cooked
Fresh chives, finely chopped
1 onion, finely chopped
250 ml / 1 cup mayonnaise
2 tsp Hinds Potato Spice
80 g / 2 Rhodes Quality Dill Gherkins, finely chopped
4 eggs, hard-boiled, peeled and cut into quarters

Bean Salad with Mixed Herbs & Paprika
4 x 400 g Rhodes Quality Beans
1 onion, finely chopped
1 tsp Hinds Paprika
1 tsp Hinds Mixed Herbs
2 Tbsp Hinds Salt and Vinegar Spice
125 ml / 1⁄2 cup olive or sunflower oil
Freshly chopped parsley to serve
Pinch Hinds White Pepper

Now let’s get cooking!

Lamb Chops
Sprinkle the Hinds Steak and Chops Spice over the lamb. Heat a splash of oil and the butter in a large frying pan and fry the chops for 3 – 5 minutes on each side, depending on how thick your chops are cut. If they are thicker, you may have to cook them for longer. Once done, remove from the pan and set aside to rest.

Potato Salad
To make the potato salad, combine all the ingredients in a large salad bowl and mix gently, while the potatoes are hot and sprinkle the chopped chives on top.

Bean Salad with Mixed Herbs & Paprika
Combine the Rhodes Quality Beans, onion, Hinds Paprika, Hinds Mixed Herbs and oil. Add Salt to season and splash vinegar to taste. Add Hinds White Pepper to taste and freshly chopped parsley to serve.

CHEFS’S TIP
To boil eggs, bring the water to the boil in a pot first then add your eggs. Set a timer for 7 minutes for soft eggs or 10 – 12 minutes for hard-boiled, depending on the size of your eggs. Once cooked, remove the eggs from the boiling water and place them in a bowl of cold water to cool them down and stop them from over-cooking, which can turn them blue and/or makes them hard to peel.

Images: Courtesy Image

The post Lamb Chops Seasoned With That Winning Hinds Taste! + stand a chance To WIN Your Share Of R250 000 In Cash appeared first on MyKitchen.

We took some Thanksgiving inspiration from the West for this braaied turkey, but put a South African spin on it – naturally!

SERVES 8–10 // COOKING TIME 3 hours

INGREDIENTS
For the braaied turkey
1 × 6 kg turkey, giblets removed
3 tbsp olive oil
1 tbsp brown sugar
1 tbsp paprika
2 tsp dried sage
2 tsp dried mixed herbs
For the apple and cranberry stuffing bake
3 tbsp butter
1 onion, chopped
3 celery stalks, chopped
500 g sourdough bread, cut into cubes
1 apple, chopped
1 cup dried cranberries
2 tbsp chopped sage
1 tbsp thyme
¼ tsp cinnamon
2 cups chicken stock
1 egg

METHOD
For the braaied turkey
1. Pat the turkey dry with a paper towel.
2. Mix the remaining ingredients together and season with salt and pepper.
3. Rub all over the turkey and under the skin, being careful not to make any holes in the skin.
4. Place turkey in a foil container and cover with foil. Place in the centre of your braai grid over medium coals. Braai for 1 hour, replenishing the coals and checking the heat regularly.
5. Open up the foil package and baste the turkey with the cooking juices. Then remove the foil covering the top and braai for another 1–1½ hours, basting regularly, until the skin has crisped up and the turkey is cooked through.
6. Remove from the braai and allow to rest for 20 minutes before carving and serving.
For the apple and cranberry stuffing bake
1. Melt the butter in a pan over medium heat and fry the onion and celery until soft and translucent.
2. Mix together the bread, apples, cranberries, herbs and spices. Then mix through the onion and celery, stock and egg.
3. Create a foil package and add the stuffing mixture.
4. Place it on the braai grid next to your turkey and braai for 30–40 minutes, until set and cooked through.

Recipe: Nicola Naudé
Styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

Since the festive season is all about braaing, you’ll have plenty of opportunities to make even more delicious meats – including this braaied snoek.

The post Braaied turkey with apple and cranberry stuffing bake appeared first on MyKitchen.

Summer is here and that means it’s time to dust off the braai grid and whip up these caramelised onion steak rolls for your friends and family!

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the steak
½ cup red wine
½ cup tomato puree
½ red pepper, finely chopped
1 red chilli, sliced
2 tsp paprika
600 g rump steak
For the onions
1 tbsp olive oil
2 onions, sliced
2 tbsp balsamic vinegar
For the chimichurri
½ cup finely chopped coriander
½ cup finely chopped parsley
4 garlic cloves, chopped
1 tsp chilli flakes
5 tbsp red-wine vinegar
⅔  cup olive oil
To Serve
4 wholewheat rolls
1 cup rocket

METHOD
For the steak
1. Whisk all ingredients (except the steak) together. Season with salt and pepper.
2. Place steak in a bowl. Pour over the marinade, cover and let it marinate for 30 minutes.
For the onions
1. Heat the oil in a pan over low heat. Add the onions and fry, stirring occasionally, until they are soft and starting to caramelise, about 10–15 minutes.
2. Add balsamic vinegar and stir until all of the liquid has evaporated and the onions become sticky.
3. Place the steak on the hot grill and braai for 2–3 minutes per side. Let it rest for 5 minutes before slicing.
For the chimichurri
1. Mix all the ingredients together, season with salt and pepper and set aside.
To serve
1. Cut the rolls in half and top with rocket, steak slices and caramelised onions.
2. Sprinkle the steak rolls with chimichurri and serve.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

No braai is complete without garlic rolls! Find 3 ways with gourmet garlic bread here.

The post Caramelised onion steak rolls with chimichurri appeared first on MyKitchen.

Light the fire and enjoy this fresh new take on your favourite braai staple with a braaibroodjie cheese fondue. You can thank us later!

SERVES 4–6 // COOKING TIME 40 min

INGREDIENTS
For the braaibroodjies
1 loaf bread, unsliced
4 tbsp butter
½ cup tomato jam
2 garlic cloves, peeled and crushed
1 tsp onion flakes
Pinch cayenne pepper
Salt and black pepper
For the cheese fondue
1 cup white wine
3 tbsp cornflour
240 g Gouda, grated
1 tsp cayenne pepper
1 tsp mustard powder
Pinch nutmeg
Salt and black pepper

METHOD
For the braaibroodjies
1. Slice the loaf of bread into quarters, lengthways.
2. Spread 2 slices with butter and tomato jam.
3. Sprinkle with garlic, onion flakes, cayenne, salt and pepper. Sandwich with the other slices.
4. Braai over hot coals until bread is charred on both sides and filling is heated. Cut into fingers.
For the cheese fondue
1. Make a slurry by mixing a little bit of wine with the cornflour.
2. Bring the rest of the wine to a simmer. Gradually whisk in the cheese, stirring until it is melted.
3. Add the slurry, continuing to whisk until mixture is smooth and thick.
4. Season with cayenne, mustard, nutmeg, salt and pepper. Grab your braaibroodjie fingers and enjoy your braaibroodjie cheese fondue!

Fondue Tip: You’ll need to keep the fondue warm and melty while you’re eating it. An easy way to do this is to prepare it in a slow cooker and serve it straight out of the pot. You can also place a warmer tray on the table.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Still not impressed? How about butterscotch, peanut brittle and Brie braaibroodjies for dessert?

The post Introducing MK’s braaibroodjie cheese fondue appeared first on MyKitchen.