Load-shedding sucks! You know it. We know it. The whole country knows it. It’s also no secret that it’s here to stay for the foreseeable future. Is it annoying, frustrating and downright infuriating? Yes, no question about it. However, every blackout is a fire begging to be built, a juicy chop ready to be turned and a family braai just waiting to happen. With a little planning, some clever thinking and 40 great recipes – quick and easy, plan ahead and weekend winners – load-shedding can go from the worst part of your day to the best.
INDEX
Chocolate and Hazelnut Brownie Bread
Mega Steak Roll
with Fiery Green Peppercorn Sauce
“The king of steak rolls has arrived, bend the knee!”
Feeds: 4–6
Prep: 20 minutes
Cook: 20 minutes
THE STEAK
700 g thick-cut rump steak
Olive oil
Sea salt, freshly ground black pepper or your favourite braai spice
THE FIERY GREEN PEPPERCORN SAUCE
1 Tbsp olive oil
A knob of butter
1 small red onion, peeled and very finely chopped
3 cloves garlic, finely chopped
2 Tbsp green peppercorns
1 Tbsp crushed black peppercorns
¼ C brandy
1 C beef stock
1 C fresh cream
2 sprigs of fresh thyme, picked and chopped
Sea salt
THE MAYO-MUSTARD
¼ C mayonnaise
¼ C Dijon mustard
Zest and juice of 1 small lemon
Sea salt and freshly ground black pepper
THE BREAD AND TOPPINGS
Butter
A large ciabatta, sliced horizontally
Wild rocket
Pickled onions
Drizzle the steak with oil and season. Braai the steak over hot coals for 3–4 minutes per side or until the internal temperature hits 50 ºC for medium-rare. Remove the steak from the heat and place it onto a plate to rest. Any resting juices will be added to the sauce later.
For the sauce, set a cast-iron pan over medium-heat coals. Heat the oil and butter and fry the onion until it softens and begins to brown. Add the garlic, green peppercorns and black peppercorns and fry for 2 minutes until fragrant. Pour in the brandy and use a lighter to ignite, but be careful. Let the brandy cook off, then pour in the beef stock, bring it to a boil and reduce it by half. Pour in the cream, thyme and any resting juices from the steak, then bring to a simmer. Cook until the sauce thickens enough to coat the back of a spoon. Move the pan to the side of the braai grid to keep warm.
Mix the ingredients for the mayo-mustard and season to taste.
Butter the ciabatta and braai until the buttered sides are golden all over. Set aside.
Slice the steak thinly and season with salt and pepper. To assemble, slather the mayo-mustard over the toasted sides of the bread, add a layer of wild rocket and pickled onions to the base. Top with slices of steak and spoon over the warm peppercorn sauce. Close up the loaf, slice it into four or six sarmies and serve with extra sauce on the side.
Blacksmith Mushroom Burger
“We first made these for our blacksmith mates and they’re just as good now as they were back then.”
Feeds: 4
Prep: 1 hour
Cook: 30 minutes
THE AUBERGINES
2 large aubergines, sliced
Sea salt and freshly ground black pepper
A glug of oil for drizzling
THE PESTO
Olive oil
100 g sundried tomato pesto
THE MUSHROOMS
8 large, equal-size black mushrooms
1 large bag baby spinach
2 wheels camembert, sliced
Sea salt and freshly ground black pepper
Season the aubergines and drizzle with oil, then braai over medium-heat coals until cooked through.
Drizzle a little olive oil into the pesto to loosen it up, and season to taste.
To assemble your burgers, start with four big, flat mushrooms with the inside facing the sky. Next, lay down a bed of baby spinach, followed by two slices of aubergine. Top with three or four slices of the cheese, then add a large dollop of the pesto and spread it out. Season with salt and pepper, then top your masterpieces with a second mushroom, facing downwards. Secure the mushroom burgers with string like an old-school parcel.
Drizzle with oil and cook them slowly over medium-heat coals. When the mushrooms start to soften, they are close to done. Take them off and let them rest for 5 minutes if you can wait. Eating these monsters is a messy affair, so just do what the blacksmiths did and smash ’em in your face.
Nacho Average Tex-Mex Burgers
“They’re fresh, juicy, creamy and crunchy all in one bite. Yee-haw!"
Feeds: 4
Prep: 20 minutes
Cook: 15 minutes
THE PICO DE GALLO
300 g baby tomatoes, quartered
1 small red onion, peeled and chopped
1–2 pickled jalapeños, deseeded and chopped
Zest and juice of 1 lime
A handful of fresh coriander, chopped
Olive oil
Sea salt and freshly ground black pepper
THE AVO
2 avocados
A squeeze of lime juice
Sea salt and freshly ground black pepper
THE PATTIES AND TOPPINGS
4 good quality free-range beef burger patties
Olive oil
Your favourite braai spice
8 slices of mozzarella or cheddar
Butter
4 good quality burger rolls
1 large packet of BBQ Big Korn Bites
For the pico de gallo, add the tomatoes, onion, jalapeños, lime zest and juice and coriander to a bowl. Drizzle with olive oil to coat, then season to taste and mix well. Cover and pop it in the fridge until needed.
Peel and smash the avos in a small bowl, add the lime juice and season to taste. Cover and place in the fridge until needed.
Drizzle the patties with oil and season with your favourite braai spice. Braai the patties over hot coals for 2–3 minutes per side or until cooked to your liking. Just before you’re going to remove the patties from the braai, place the mozzarella or cheddar on the patties and cover them with a braaibak. This will create steam to melt the cheese. Once the cheese is melted, remove the patties from the heat and set aside to rest while you butter and toast the buns.
To assemble, give each roll base a dollop of avo. Add the patties, top with pico de gallo, a handful of Big Korn Bites and the top half of the roll. Tuck in.
Chocolate and Hazelnut Brownie Bread
with Berries and Ice Cream
“Slice it thick and pile it high with toppings for the best results.”
Feeds: 6–8
Prep: 20 minutes
Cook: 55 minutes
THE BROWNIE
150 g cake wheat flour
100 g hazelnuts, toasted, cooled and chopped
1 tsp baking powder
1 tsp salt
150 g 70% dark chocolate, chopped into bite-size pieces
4 large eggs
100 g cocoa powder
1 Tbsp vanilla essence
2 tsp instant coffee granules
200 g butter
400 g brown sugar
TO SERVE
Vanilla ice cream
Fresh berries
Cocoa powder, for dusting
Use a spade to create a clear circular space in the coals for the pot. Place a flat pot into the space and surround it with medium-low-heat coals, ensuring that no coals touch the pot. Let the pot preheat while you mix the batter.
Line a loaf tin with baking paper and set aside.
Add the flour, hazelnuts, baking powder, salt and chocolate to a mixing bowl and mix to combine. To another mixing bowl, add the eggs, cocoa powder, vanilla and coffee and whisk to combine.
Set a pot over medium-heat coals. Add the butter and allow it to melt, then add the sugar. Stir and cook until bubbles start to form around the edges. Remove from the heat and pour it into the egg mixture, whisking until it’s smooth and glossy.
Pour the dry ingredients into the chocolate mixture and, using a spatula, fold to combine until there is no dry flour.
Pour the batter into the loaf tin and carefully place it into the preheated flat pot. Put on the lid and place a few coals on the lid. Bake for 50–55 minutes. To check if it is done, stick a toothpick into the centre and if it comes out mostly clean it’s cooked. Alternatively, if the power comes back on, pop it into the oven at 180 ºC for 50–55 minutes.
Remove the tin from the pot and let it cool for at least 20 minutes before using the baking paper to lift it out. Slice and serve with scoops of ice cream, fresh berries and a dusting of cocoa powder.
Chorizo Butter Prawns
“A quick and easy flavour feast, and you’re invited.”
Feeds: 4
Prep: 20 minutes
Cook: 12 minutes
1 kg king prawns, cleaned
Olive oil
200 g chorizo, chopped into small blocks
100 g Pesto Butter (see below)
Sea salt and freshly ground black pepper
A handful of flat-leaf parsley, chopped
TO SERVE
Lemon wedges or thick slices
To clean the prawns, use a pair of kitchen scissors to snip open the shell along the back of the prawns. Use the tip of a sharp paring knife to carefully lift out the vein and discard. If you pierce the vein, you can rinse the prawn off with water to clean it. Drizzle the prawns with a little olive oil and set aside.
Set a cast-iron pan over medium-high-heat coals and heat the olive oil. Add the chorizo and fry until it is almost crispy. Add the Pesto Butter and fry for another 2 minutes until fragrant. Remove the pan from the heat and season to taste.
Season the prawns with salt and pepper, then pop them on the grill over medium-high-heat coals. Braai for 2–3 minutes per side until pink and charry. Brush the prawns with a little chorizo butter in the last minute of braaiing. Place the prawns into the warm butter and toss to combine. Garnish with flat-leaf parsley and serve with lemon wedges or slices.
PESTO BUTTER
Pick your pesto poison and pack flavour into any dish.
250 g butter, softened
100 g pesto flavour of your choice
Sea salt and freshly ground black pepper
Mix the butter and pesto and season to taste. Store in the fridge for daily use or roll it into a log with plastic wrap and store it in the freezer.
West Coast Bacon Mussel Pot
“Mussels are probably the most underrated seafood, and they’re one of our all-time favourites.”
Feeds: 4
Prep: 30 minutes
Cook: 20 minutes
200 g streaky bacon
A glug of oil for frying
1 large onion, peeled and chopped
2 cloves garlic, chopped
340 ml Darling Brew Bone Crusher
1 kg bag of sustainably farmed half-shell mussels
1 C fresh cream
A handful of fresh parsley, chopped
A handful of chopped fresh chives
A handful of chopped spring onions
Sea salt and freshly ground black pepper
Braai or fry the bacon slowly over medium heat. Flip the bacon occasionally so it cooks evenly and the fat renders out, leaving you with crispy bacon. Drain the bacon on kitchen towel, then roughly chop it.
Heat a big glug of oil in a number 3 potjie or a large flat-bottom pot over medium-heat coals. Add the onion and fry until it softens and browns. Add the garlic and fry for another minute until fragrant. Add the beer to the pot and bring it up to a boil. Toss in the mussels and steam with the lid on for 5 minutes.
Remove the pot from the heat and stir in the cream, parsley, chives and spring onions. Season to taste and serve with sprinkles of crispy bacon bits and plenty of bread to mop up the sauce.
BEER PAIRING:
Darling Brew Bone Crusher – beer in the pot and in the glass! With spicy, citrus flavours and hints of coriander and candied orange peel, witbiers are perfect with seafood. It’s our favourite way to eat this tasty, sustainable seafood dish.
Steak Panzanella Salad
with Toasted Ciabatta
“Fresh and vibrant with hearty slices of medium-rare steak.”
Feeds: 4
Prep: 20 minutes
Cook: 15 minutes
THE DRESSING
2 Tbsp finely chopped red onion
2 sprigs of fresh thyme, picked and chopped
1 clove garlic, finely chopped
1 tsp dried oregano
¼ C olive oil
1 Tbsp red wine vinegar
1 tsp Dijon mustard
Sea salt and freshly ground black pepper
THE SALAD
600 g mixed baby tomatoes, sliced into wedges
A handful of fresh basil, chopped
A handful of fresh chives, chopped
½ C baby capers
A small red onion, peeled and thinly sliced
½ C grated or shaved parmesan
Sea salt and freshly ground black pepper
THE STEAK AND CIABATTA
600 g rump steak
Olive oil
Your favourite braai spice
6 slices of ciabatta, drizzled with olive oil
Sea salt and freshly ground black pepper
For the dressing, toss all the ingredients into a bowl and whisk to combine. Set aside.
For the salad, season the tomatoes with salt and place them into a colander over a bowl for 20 minutes. This will draw out some of their moisture, which will stop the salad from becoming too soggy.
Drizzle the steak with oil and season with your favourite braai spice. Braai the steak over hot coals for 4–5 minutes per side or until the internal temperature hits 50 ºC for a medium-rare steak. Let the steak rest for 10 minutes while you toast the bread and prep the salad.
Toast the bread over medium-heat coals until golden, then chop or tear it into bite-size chunks. Place the chunks into a large mixing bowl, add the tomatoes and the rest of the salad ingredients.
Drizzle on the desired amount of dressing, more salt and pepper if necessary, and toss to combine. Tip the salad out onto a serving platter. Slice the steak thinly and drizzle with dressing before topping the salad and serving.
Recipes extracted from Beer Country’s Blackouts & Boerewors by Karl Tessendorf and Greg Gilowey, out now.
YOU MAY ALSO ENJOY
Recipes: Beer Country’s Pots, Pans & Potjies by Karl Tessendorf and Greg Gilowey