You say tomato, I say Zomato…

23 Jun Zomato Cover 01

Zomato Logo…and then I go to Zomato to see where I should go eat a tomato. Which by the way, is pronounced to-mah-to.

Years ago, I came up with the idea to start grading restaurants and venues. I had a whole elaborate plan, and system, and ideas… and not much else. Especially prominent was the lack of money, resources and time I had. Needless to say, my idea didn’t pan out. However the seed of interest in relevant venue rating was sown, which is why I am so glad I discovered Zomato.

Zomato is the world’s fastest growing restaurant discovery platform.You hear that, not a grading service, but discovery platform. Now, isn’t that what it should really be about. Not just saying this is kak or give it a thumbs-up. But to actively help you discover new eateries, new experiences, new friends.

Zomato BarPresent in 26 countries and active in over 10 000 cites, Zomato has turned that same idea that I had, into a social network, with the actual emphasis on social. The basic info is good (like the venue address, menus, photos etc), but what I really dig is the social angle. No longer is a newspaper review by some snob with a thing for too much garlic (even I have garlic limits) the way you judge a restaurant. You get proper peer reviews. You can even maintain a food diary, and share your experiences with friends.

Don’t have friends? Or don’t trust their opinions? Don’t worry, on Zomato you can follow foodies of your choice. Let them help you find the perfect eatery to cater for your culinary experimentation.

Zomato Girl with SpoonIs Zomato the best thing since sliced bread got cheese? Honestly, I am not sure yet, but I am eager to find out. I will endeavour to use this service, and see where it takes me.
Enough ranting about this by me, why don’t you check it out yourself?

And no, their logo is a spoon. A SPOON people!
Get your mind out of the gutter… Hehe!


If you are reading this, I take it you found the post readable enough to go through the entire thing. Maybe your friends will like it too? (Yes, this is a hint-hint-share moment).

Zomato Cover 02

A R200 Braai for 4 people – Recipe

5 May R200 (5)

Legendary lover of The Braai, BraaiBoy, challenged a bunch of bloggers to prepare a meal for 4 people.
The catch being that the maximum budget for the meal was R200.

Now, R200 is a shitload 2-min Noodles. But this meal had to be awesome, so I went ahead and created Awesome.
I went to Spar, bought my ingredients and surprised myself not only with good food, but also an interesting life lesson.

This is my recipe. Let me know what you think (and don’t forget to go check out all the entries on BraaiBoy’s Facebook page):

Baas de Beer’s Chilli Mince & Sosatie madness:

R200 (2)
The meal consists of the following:

  • Chilli & Garlic Mince served in a hollowed out pepper (in this case green &red), as well as on a bed of lightly flavoured Couscous
  • A bacon-wrapped chicken sosatie/skewer
  • Braai-mielie (Corn on the cob)

R200 (19)

Ingredients:

  • Extra Lean Mince – 700-800g
  • Chicken & Bacon Sosatie x 4
  • Sweetcorn x4
  • 150g Cheddar Cheese
  • Mixed Chillies & Garlic pack
  • Fresh Parsley
  • 250g Couscous
  • 4 Large Peppers (I like the green & red more than yellow)
  • Spices: Salt, white pepper, black pepper, Aromat
  • A swig of milk and a spoon of butter
  • Water

Process:

  1. Grab a beer with a mate, and light the fireR200 (21)
  2. Chop stuff:
    1. Chillies (quite a fine chop, but not mush)
    2. Parsley (also quite a fine chop)
  3. Hollow out big peppers by just cutting through the connecting bits and twisting out the centre (tip: use sharp, round tipped knife. Pointy ends make holes and that is bad)
  4. Crush the garlic (I added salt as you do, but also some white pepper)
  5. Wash your hands (Tip: Rub hands with salt and stroke with flat side of stainless steel knife. No more garlic smell)
  6. Finely grate cheese (Yummy tip: Take the bits of cheese that fall outside the grater, ad a tiny pinch of garlic and eat)
  7. Peal the corn
  8. Make sure to check your fire, should be halfway ready now, and time for another beer.R200 (22)
  9. Work your peppers, garlic and 95% of your parsley into the mince. Add salt (a decent sprinkle over all the mince)
    Chilli Tip: Not too much. I was in the mood for a sinus-clearing, earth shattering chilli, so I added quite about 4 times more than a normal human should serve. On average, I would say about 2 green/red, 4 yellow/orange will be good)
  10. Boil water (about 1 litre should do)
  11. Add lump of butter into pot, heat on full and add mince when warm.
  12. Quickly stir mince to brown a bit, and add water to mince level.
  13. Let this boil, stirring occasionally, for about 5 minutes. Turn down to a hectic simmer.
  14. By now your fire should be ready. Grab a beer and put your corn & sosaties on the fireR200 (17)
    1. Corn – You can pre-prep them in the microwave for about 8 minutes on high, inside a clean plastic bag. This saves time on the fire, but does take some of the authentic fire-taste away. When on the fire, do turn regularly.
      You CAN salt the corn on the fire, but seeing as this is a quite a spicy meal, I like to have the corn as is.
    2. Sosaties – Remember, there’s chicken in there, so you don’t want to dry it out too much. You won’t get crispy bacon anyway, so don’t aim for that. When almost done, pour some of the sosatie marinade/sauce over the sosaties.
  15. While braai is happening, go back to the mince and add a swig of milk. By now the mince water level in the mince should have substantially subsided.
  16. Also add the remainder of the sosatie marinade/sauce to the mince. Taste test, and add salt if needed. Stir.
  17. Make CousCous (this literally takes less than 5 minutes)
    1. Very important: Ignore what they tell you on the pack (they want you to make couscous yucky and gross)
    2. Lubricate saucepan/skillet with butter, add about 1 cm of warm water (ie water that boiled, but about 5 minutes ago) and add Couscous to water.
    3. Stir, and add water as needed to get almost a mash-texture. Remember, the heat is on, stir a LOT.
    4. Add ,some ground black pepper, salt and Aromat. Don’t over-flavour, as this will be a bit of a neutralising agent for the severity of the chillies.
    5. Stir some more, until it resembles course putu pap. Remove from heat.
  18. Put a layer of Couscous inside the hollowed out peppers. Not too much.R200 (18)
  19. Fill peppers with mince (strain as you do, don’t want sloppy peppers) and sprinkle cheese over top.
    1. Wrap peppers in foil, put in mostly dead fire for about 2 minutes. OR, if you (like me) forgot that you didn’t have foil at home, simply pop them into the microwave for a minute, just to melt the cheese.
    2. Sprinkle remainder of Parsley over the cheese.
  20. Once your sosaties are solid, and your cobs brown, remove and place on plates, alongside peppers. Spoon some Couscous and the remainder of the mince onto the plates.
  21. Voila! A Meal for Four for Less Than R200.

R200 (1)

My suggestion would be to pair this meal with a red wine, but not an expensive one, seeing as your very chilli mouth will not appreciate it. I went fora Café Culture Coffee Mocha 2014 Pinotage. Coz that’s what my mate Charlie brought over.

The thing I realised in doing this, was that you can really prepare a decent meal on quite  small budget.
In real life, I would say that you can ditch the ornamental peppers, buys some more mince, corn and add an onion to the mince. This would easily feed 8 people for under R250. As things are, I have enough Couscous, chillies, garlic and parsley left to make another interesting dish.

What do you think of my first attempt at food blogging?
Also, my first written recipe. Ever.
Do drop a comment below and feel free to tell BraaiBoy I am awesome.

Lastly, for the doubters:
Here’s a pic of the till slip to prove that it was all under R200

R200

Blood Brothers – The most epic event SA has ever staged

24 Apr Blood Brothers - Ten

Blood Brothers10 of South Africa’s biggest music heroes.

One stage.

3 Hours of non-stop power hits.

Blood Brothers is ready to fight for their rightful rock legacy as South Africa’s first ever super group.

South Africa has a legion of rock legends and local talent – in the fight against cancer, and we’ve picked ten to take us to war. As one band, they’ll unite to conquer in their biggest struggle yet. They’ll perform the major hits that made them famous, plus they’ll take on songs from the international bands that influenced their sound. Never before have so many local legends agreed to partake in a venture of this magnitude for a good cause. History has been made even before the bloody battle begins.

Each Super Group band member has been cherry picked from our country’s premier crop of musicians and bands. The choices are bold, the talent undeniable, the result – unforgettable. Raw, razor sharp and ready for battle are 5 vicious vocalists: Arno Carstens, Albert Frost, Francois Van Coke, George van der Spuy and Kobus De Kock jnr. Bare-knuckled and armed with the ultimate artillery of guitars and bass, are Hunter Kennedy, Rian Zietsman and Loedi Van Reenen while Jason Hinch and Isaac Klawansky dirty up the drums as they lead their comrades into combat.

This ten-strong Super Group is a fearless and formidable force to be reckoned with as Blood Brothers blows up at the Big Top Arena, Carnival City on the 18th July 2015. Vrede Foundation is an initiative that aims to educate young people about cancer. By combining the toughest of the tough, this Super Group stands shoulder-to-shoulder in a sheer show of talent and rock glory for an excellent cause.

Blood Brothers - Ten

As Blood Brothers become brutes, may the chaos commence.

Blood Brothers are:

Vocals:

Francois Van Coke – Fokofpolisiekar / VanCoke Kartel
Kobus de Kock jnr – Black Cat Bones
Arno Carstens – Springbok Nude Girls
George Van Der Spuy – Taxi Violence, Goodnight Wembley
Albert Frost – Blues Broers

Guitars:

Hunter Kennedy – Fokofpolisiekar/Heuwels Fantasties
Rian Zietsman – Taxi Violence/Beast

Bass & Guitars

Loedi Van Reenen – Taxi Violence

Drums:

Jason Hinch – Black Cat Bones

Isaac Klawansky – Shadowclub

Tickets will go on sale from Tuesday 28 April.  (The Cape Town event’s details will follow soon)

In the meantime you can follow and like and go crazy:
Blood Brothers Facebook | @BloodBrothersSA (twitter)


Now I for one can’t wait for this gig.
I do believe that if you -like me- love good music, you will be there.

And when you see me there, don’t bug me, I’ll be so into the music I won’t even notice you ;)


All photos by André Badenhorst. Check him out on Facebook and Tumbler.
If you like this, and feel that your friends should know about it, do share this post with them

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