Tag Archives: competition

A R200 Braai for 4 people – Recipe

5 May

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

2 Ways How Not To Be A Loser

21 Nov

If you spend your time feeling like a loser, you are indeed doing life wrong.
Not to sound like a certain tiger-blood man, but life is about winning.

Thanx to everyone’s good friend, Jose Cuervo, you can now become a winner.

Sounds Wild WINAs part of their #Cuervolución campaign, they want to cuervoluciónise (don’t pardon the pun) your life by sending you to one of two awesome events!

If you reside in the general area of Gauteng, Cuervo has a couple of tickets to Sounds Wild to give away.
This is going to be a MASSIVE party. If you see me there, let’s do a shotski! If you don’t know what a shotski is, we REALLY must do a shotski, you know, for educational purposes.

For the Capetonian-ish people, my man Jose is offering you the opportunity to go to Synergy Live.
I really wish that I could be there for this one too, alas my hitch-hiking skills are up to shit.

Bombay Bicycle Club will be headlining both these events, and the entourage of South African bands serves not only to fill up the line-up, but super-enhance the party to a level that will make your soul bleed if you do not attend.

To enter either of these glorious competitions, go to Jose Cuervo’s Facebook Page. Hurry up, competition closes Monday 24 November 2014!

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The Reinvention of Work – My Dad was wrong

26 Jun
No, my dad is not Yoda, but he is old, so that counts

No, my dad is not Yoda, but he is old, so that counts

My dad is a wise man. He knows a lot and has impressed a great many people with his skill in his chosen profession.
He has answers to questions bizarre, and insight to match.
He is, for all practical purposes, a genius.
In one very important aspect however, my dad was wrong:

Work.
What is it, how do we do it and what should a responsible man’s work-life look like.

As a student of generational studies, I can meander into the dangerous territory of attempting to explain my father’s perspective by justifying his views based on his age, upbringing and various other factors. That however is way too boring, and I’ll leave for the professionals.
I would much rather like to invite you on a thought-adventure, a challenging epic of sorts, where you might get to re-evaluate how you see work, and indeed life itself.

As with any type of adventure, you’ll be faced with obstacles. Seeing as I am the purveyor of this adventure, I will set these mind-hurdles for you:

    • I work hard for my money
      The common misconception here is firstly that you work for your money.
      Yes, you do earn money for the job you do, service you offer or investment you make… but for no moment think that you work for your money. Your money works for youRobert Kiyosaki’s book, Rich Dad Poor Dad is the perfect example of how we need a foundation-shaking remodeling of our work-related mindsets. If you have not yet read it, I would strongly suggest you do so.
      My dad: “I know work is tough son, but you need to work so that you have money”
      Me: “Money is but one of the means enabling me to do my work

 

    • Mondays suck
      You have inevitably stumbled upon the quote “Find a job you love, and you will never have to work a day in your life”
      Firstly, a side-note: Stop trying to attribute it to someone. I’ve heard everything from Confucius to Mark Twain to Einstein heralded as the author of this seemingly awesome pearl of wisdom.
      “Seemingly?” I hear you ask. Yes, seemingly, for it is not true. You see, you still sit with the mindset that living is chore that you must find a way not to hate. I propose to you that once you find a happy lifestyle (and not a job) you will be able to make a living based on what makes you happy, as opposed to searching for joy in your menial existence.
      My dad: “I can’t wait for the weekend”
      Me: “Oh, it’s Monday? Didn’t notice…”

 

  • Prostitution is wrong… or is it?
    I love what I do
    The act of prostitution can (in my dictionary), be described as “selling pleasure for profit”.
    Living in the age we do, we have at our disposal a horde of options when it comes to career choices. You can turn almost any hobby into something profitable. I did it, and it is awesome!
    You see, we have the unprecedented advantage of living in a world we can be more than our parents ever hoped to be.
    My dad: “Do something established, like teaching”
    Me: “I see a need, and provide an answer. Sometimes, the other way round”

 

 

Above you encountered but a few of the hurdles posed by thinking about work in the traditional sense of the word.
In fact, if thought was food, I have merely served hors d’oeuvres. We haven’t reached the main course and I didn’t even order the fruit platter. I do however believe you have enough to, as it is, chew over…

Now, I can already hear your rebuttal, so let me answer you as best I can:

Yes, we will always need people who work. We need those who sweat day in and day out, we need those who brain things out, we need every profession that we currently have on this planet… and more.
The question is, do YOU need IT? And inversely, does IT need YOU?

If you love your 8-5, please do not feel the need to change what you do simply to be part of a new generation. You are already there. However, if you hate your life simply because of the work you do, maybe it is time to reinvent YOUR paradigm of what work IS.

This is an individual journey, so I cannot possibly tell you WHAT to change or even accurately HOW to.
I can simply encourage you to take a look around, and then inside yourself, and follow the journey your heart takes you on.

 

work in progress

 

 

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This post is part of the Elance Blogathon.
Check them out on www.elance.com

Big thanks to The Common Room in Parkhurst for hosting the event

 

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