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1 kg Back bacon
4 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon chilli spice
125 ml white vinegar

Place a layer of bacon in a glass dish.
Sprinkle with dry spice mix.
Place next layer of bacon.
Spice and repeat till all bacon spiced.
Sprinkle over vinegar
Cover with plastic wrap and rest for 4 hours.
Hang to dry, approx 2 days.






It’s a nice starter or side dish and is also known to be very popular around the late-night ‘atmosfire’, as a second braai of the evening.



(serves 4–6 as a snack)

2 tots butter

1 tot olive oil

1 onion (chopped)

4 cloves garlic (crushed or chopped)

500 g whole mushrooms (brown, button or any mixture of these or others sold commercially for culinary consumption)

1 sprig thyme (stalk removed)

1 tsp salt ½ tsp black pepper

1 cup cream (250 ml tub)

slices of bread (toasted on the fire – to serve)

1 tot finely chopped parsley (optional – to serve)



  1. Heat the oil and butter in a potjie or flameproof pan over a hot fire, add the chopped onion and fry until they become very soft and begin to turn light brown on the edges. Depending on your heat, this will take about 5 minutes.
  2. Add the garlic, mushrooms and thyme, then fry until the mushrooms soften and start to brown (your pan needs to be very hot so don’t be shy about having a few flames under it). Initially, the mushrooms might struggle to fit into the pan, but they will shrink as they cook.
  3. Season with salt and pepper, then pour over the cream and bring to the boil. Simmer the cream for a few minutes, stirring often, until it reduces and forms a thick sauce (it’ll darken slightly and turn a shade of grey, like the mushrooms). Timing is pretty important. You need to remove the potjie or pan from the fire when the sauce is thick, but before it has reduced too much and all the sauce is gone. If you don’t have time to reduce the whole cup of cream, just use half a cup, but be aware that the meal won’t taste quite as awesome.
  4. Use a large spoon to scoop the creamy mushrooms onto the toasted bread and serve immediately, topped with finely chopped parsley.


The quality of bread used has a direct impact on the end result and your enjoyment of the meal. These days we have a wide variety of great breads available in South Africa and, compared with meat, special breads are relatively cheap so buy the best available. When you walk into an artisan bakery and you feel a bit unsure of yourself, just ask for a sourdough bread. When serving braaied food with a slice of bread, you want to butter the bread on one side and toast it over medium coals for the final few minutes of your braai until golden brown. The idea is to have it ready with the rest of the meal. For any braaied meal that I suggest you serve with bread, you get bonus points if you serve it with freshly braaied roosterkoek.

Peri-Peri Chicken Livers

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Peri-Peri Chicken Livers

Served with toasted bread to mop up the sauce, peri-peri chicken livers can be enjoyed as a meal on their own for breakfast, lunch or dinner. Alternatively, serve them with rice in starter portions as part of a more expansive braaied meal. The peri-peri sauce recipe as given below can also be used with prawns, steak, fish or chicken.


WHAT YOU NEED (serves 4 people as a starter or light meal)

For the chicken livers:


1 tot oil

1 tot butter

1 onion (finely chopped)

500 g chicken livers

1 tot brandy

peri-peri sauce (see below)

1/2 cup cream

1 tot parsley (finely chopped)


For the peri-peri sauce:

1 tot oil

1 tot vinegar

1 tot lemon juice

1 tot water

1 tsp paprika

1 tsp chilli or peri-peri powder

1 tsp salt

2 cloves garlic (crushed or finely chopped)

1 red chilli (finely chopped)



1.Using a fireproof pan or cast-iron pot, heat the oil and butter.

2.Add the chopped onion and fry until soft. This takes about 4 minutes.

3.Add the chicken livers, then fry over high heat for about 5–7 minutes until they start to brown on all sides.

4.Next add the brandy and cook for another minute or two.

5.Add the peri-peri sauce and then cook for a few minutes, stirring occasionally until the sauce starts to reduce and becomes slightly sticky.

6.Now add the cream, stir, and heat through until it just starts to boil again. Take off the fire and top with chopped parsley. Serve straight from the pot, preferably with bread toasted over the coals.


Make the peri-peri sauce:

Mix together all the sauce ingredients in a bowl. Use all of this sauce in the chicken liver recipe. If the chicken livers don’t taste hot enough for you, throw in some more chilli powder or chopped chillies.


You can buy chicken livers in any supermarket, usually frozen but sometimes fresh. Check the label and go for ‘cleaned and trimmed’ livers where you can. If you buy them frozen, first thaw them completely. Next you should clean them, if necessary, by cutting away any sinew. Lastly you should rinse them thoroughly and then drain off the excess water. But infinitely easier is to buy them fresh!



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Genoeg vir 6–8



1 x 200 g-pakkie klapperkoekies

100 g (110 ml) botter, gesmelt

500 ml dik aarbeijogurt

1 x 385 g-blik kondensmelk

5 ml vanieljegeursel

100 g frambose

sap en gerasperde skil van 2 suurlemoene

100 g gekapte pistasieneute, fyngekap

vars aarbeie om voor te sit



Plaas koekies in voedselverwerker en pols by hoë spoed tot fyn. Voeg botter by en meng tot klam mengsel vorm. Voer die bodem en 2 lang sye van ’n mikrogolfbestande broodpan van 20 x 14 cm met bakpapier uit. Die papier moet bo uitsteek sodat jy die kaaskoek later maklik kan uitlig. Spuit pan dan goed met kleefwerende kossproei. Voer pan uit met krummels. Meng jogurt, kondensmelk, vanieljegeursel, frambose en sap en skil van suurlemoen en gooi in uitgevoerde pan. Plaas in mikrogolfoond op hoog vir 8 minute. Laat afkoel tot kamertemperatuur en plaas in yskas vir 4–6 uur. Lig uit pan met behulp van bakpapier en plaas op opdienbord. Sprinkel neute oor en pak vars aarbeie bo-op. Sit voor.



3 Bestandele Sampioene


3 Bestandele Sampioene

Hierdie sampioene is baie, baie maklike sampioene, so dit is verseker ‘n wenner!

Vir elke pakkie heel sampioene het jy een sakkie Ina Paarman Bees Aftreksel nodig met een teelepel droeë Ina Paarman wit sous poeier.

Braai sampioene in ‘n wok (met ‘n 5mm verhitte olyfolie) vir 3 minute

Gooi aftreksel oor en sprinkle die teelepel sous poeier.

Bedien warm met tande stokkies as ‘n peusel happie.





Vir 6

Voorbereityd 10 minute

Gaarmaaktyd 30 minute


Vet Afrikanerstertjies is die beste vir die resep, maar my mense maak dit sommer van sagtevet (vet van die boude, skouer en ribbe).

1kg sagtevet



Maal die vet (vir fyn kaiings) of sny dit in dobbelsteengrootte blokkies.

Sit die vet in ’n swaarboomkastrol en braai dit oor matige hitte sodat die vet van die vleisstukkies afkook en die vleis los begin dryf.

Gooi dit deur ’n sif. Die kaiings bly in die sif agter en die vet kan jy buite die yskas hou en soos botter gebruik.

Braai die kaiings verder bruin, maar moenie dat dit brand nie.







Genoeg vir 6 mense


300 g pitlose groen druiwekorrels

300 g pitlose rooi druiwekorrels

12 stingeluie, gekap

12 stele seldery, in ringe gesny

100 g gekapte pekanneute (vir oorsprinkel)



125 g roomkaas

125 ml (½ k) Griekse jogurt

5 ml (1 t) heuning

5 ml (1 t) suurlemoensap

2 ml (½ t) gerasperde



Slaai – Plaas die groen en rooi druiwe, stingeluie en seldery in ’n slaaibak.

Slaaisous – Meng al die bestanddele vir die slaaisous goed en giet oor die slaai. Meng deur.

Sprinkel die pekanneute oor.