To Start

Bokkems (salted and air-dried harders; a member of the mullet family) are a West Coast staple. Cater six per person and soak in cold water for 2-3 hours to remove excess salt. Place them on a doubled aluminium foil, dot with butter and sprinkle with lemon juice and black pepper. Fold the foil and parcel securely.

Bury the parcel in hot coals and leave for 10 minutes. Open the parcel, remove the head and tails, and serve with slices of French loaf.

Free-range Fillet Steak with Organic Vegetables

This is one of the best recipes I’ve tried from the book. It’s quick, easy and delicious. You will need a normal braai and a skottel.

Ingredients

(serves 6)

For the steaks:

o    100ml cooking oil

o    40ml lemon juice

o    6 cloves garlic, crushed

o    30ml chopped fresh basil

o    12 free-range fillet steaks, 25 mm thick

o    100ml brandy

For the vegetables (use organic)

• 30ml each cooking oil and butter
• 4 green and red peppers, cut into thin strips
• 500g mushrooms, sliced
• 2 cloves garlic, crushed
• 20ml chopped fresh basil
• Salt and freshly ground black pepper to taste

Method

• Mix together the oil, lemon juice, garlic and basil. Brush the steaks with the mix and marinade for an hour in the fridge. Remove meat from marinade.
• Grill the steaks over hot coals for 5-7 minutes (rare) or 7-10 minutes (medium) on each side.
• At the same time cook the vegetables in a skottel until just cooked.
• Arrange steaks on top of vegetables in skottel. Heat brandy, pour over steaks and ignite immediately.
• Season with salt and pepper and serve.