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Cooking with Chef Petrus|Ribeye steaks with Watercress Pesto and Dauphinoise...
I get my beef from Allen’s of Mayfair, the oldest butcher’s shop in London. The cattle are raised exclusively for Allens in the Scottish Highlands, grazing on the area’s rich pastures. Their diet is...
View ArticleCooking with Chef Petrus|Lime Posset with Raspberries
There are great pick-your-own farms close to London, perfect for a fun foodie day out. Bumper crops are on offer this year, thanks to the warm sunny weather. Juicy, sweet, late autumn raspberries are...
View ArticleCooking with Chef Petrus|Vetkoek and Curried Mince
As we celebrate South African Heritage Day this week, I thought I’d give you a recipe for a little taste of home. Maybe vetkoek oozing with curried mince is not the healthiest of meals, but when you...
View ArticleBraaing on Heritage Day: is SA beef safe?
While research in South Africa is slim, because of industry secrecy (see this survey of antimicrobial usage in animals in South Africa with specific reference to food animals in the Journal of the...
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Heritage Day calls for Shisa Nyama on the Cape Flats
A woman sells raw lamb meat to braai at Inyanaenyongo Vendors braai lamb meat at Inyanaenyongo Near the bus terminus in Nyanga, a well-known place called Inyanaenyongo sells fresh lamb meat....
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Braai365 Recipe: Lamb chops marinaded in Garlic, Rosemary and Thyme
Ingredients 4 Lamb Chops 2 Crushed Garlic cloves 1 Tbsp. fresh rosemary leaves 1 Tsp. crushed thyme Coarse sea salt 2 -3 Tbsp olive oil Method Grab a food processor and add the garlic, rosemary, thyme...
View ArticleCooking with Chef Petrus | Duck á L’Orange
Duck á L’Orange is a dish that I’ve been preparing since the start of my career, once seen as the height of culinary sophistication. Today, it’s a retro classic and always popular – something different...
View ArticleCooking with chef Petrus | The ever popular Eton Mess
Eton Mess is a classic summer dish, but year round this light and creamy dessert is a very popular choice at The Hengist restaurant. You can still enjoy it now with superb, sweet British raspberries...
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The Saffa Braai vs The English BBQ – Top 5 differences
As the summer draws to a close and the clouds start rolling in, I look back at a fantastic summer that’s been. Some new friends made around the fire, and few new recipes to share. I’ve also had the...
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The Braai 365 recipe for Lamb neck fillet potjie
Ingredients 0.8 KG Lamb Neck Fillet (cubed) 10 Whole baby onions (peel but don’t chop up) Olive Oil Handful chopped parsley 125ml Red wine 1 Cup Boiling Water 1 block beef stock, crumbled 1 block lamb...
View ArticleCooking with Chef Petrus | Comforting Bubble and Squeak
Now with the colder weather sneaking upon us we all crave more comforting and easy to make food. Bubble and squeak cakes are just in that category and even a great way of recycling left over vegetables...
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