1 • 2 • 3 • 4 • 5 BRAAI
“We would braai for breakfast, lunch and supper if we could. It's a method that demands your attention and requires you to use all your senses, yet is totally relaxing. These recipes use few ingredients, but still deliver massive flavour.” – Clem Pedro, TASTE senior content creator, and Nhlaka Mtshali and Anda Dlepu, Woolworths Foods
20-MINUTE RECIPE
OPEN & SHUT
Before cooking, pinch closed any mussels that look open. If they spring back and remain open – discard!
20-MINUTE RECIPE
FISHY SWAP
Use any firm white fish for this recipe. Kingklip is a good alternative to hake, and you can also use frozen hake.
20-MINUTE RECIPE
ULTIMATE RECIPE
ROOSTERKOEK WITH SMOKED COD ROE BUTTER AND TOMATOAND-ONION SALSA
“What beats the smell of freshly baked bread? Freshly made roosterkoek baking over the coals! It takes just 20 minutes to cook, and the smoky cod roe butter turns it into something extra special.” – Clem Pedro
Serves 6 as a starter EASY
GREAT VALUE
Preparation: 20 minutes
Cooking: 20 minutes
For the roosterkoek:
self-raising flour 360 g
plain double-cream yoghurt 3 cups
salt 2 T
sugar 2 T
For the tomato-and-onion salsa:
Woolworths Roma tomatoes
400 g, quartered and thickly sliced
red onion 1, thinly sliced
coriander 6 T, roughly chopped
sugar 2 T
sherry vinegar ¼ cup
sea salt and freshly ground black pepper, to taste
extra virgin olive oil, for drizzling
“What beats the smell of freshly baked bread? Freshly made roosterkoek baking over the coals! And it takes just 20 minutes”
For the cod roe butter, mix:
butter 250 g, softened
Woolworths smoked cod roe paste 90 g
(or half the tube)
To make the roosterkoek, combine all the ingredients and knead to make a ball. Flour a work surface, then turn out the dough and knead for about 2 minutes until smooth. Place a sheet of baking paper on a baking tray and lightly dust with flour. Place the dough in the tray and To make the salsa, combine all the ingredients except the oil. Toss until the sugar has dissolved and place in a serving bowl. Drizzle with olive oil. Place a braai grid over medium coals and gently turn out the dough onto the grid, removing the baking paper. Cook for 7–8 minutes, or until golden brown and loosened from the braai grid, which makes it easier to turn over. Carefully turn over and cook for a further 8 minutes, or until it makes a hollow sound when tapped. If the bread is dark on both sides but not yet cooked inside, move it to a cooler side of the braai and continue cooking and turning until it is cooked through. Serve the roosterkoek on a board or platter with the cod roe butter and salsa.
