Tag Archives: Food

You say tomato, I say Zomato…

23 Jun

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

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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

Eating at Oppikoppi

4 Aug

Oppikoppi by Henno KrugerHave you ever tried to hold some pastrami, pickles, cheese and mustard between two slices of Amstel?
It doesn’t work.
Beer is not really like bread.

Another lie we need to get out of the way sommer right now, is that eating is cheating.

It keeps you going for longer. This is a marathon, not a sprint (and yes, I realise the slight irony of using a fitness analogy in a post dedicated to mostly unhealthy things).

Therefore, eating at Oppikoppi deserves a special mention. It is, after all, important.

Oppikoppi KampvuurAs someone that looks like the perpetual before-picture in a gym testimonial, I see myself as a bit of an expert when it comes to the whole eating thing. I also don’t like effort, especially at an event like Oppikoppi. So herewith, do peruse my list of food-related tips before heading off to that awesome bit of chaotic heaven near Northam:

  • Braai – Especially if you’re going before Wednesday. Freeze your meat, take a small braaier, remember wood, lighters, bread, salt and some form of sauce. (Keep it basic)
  • Bacon – Buy in 500g packs. Freeze. Pan on gas it in the morning.
  • Chips/Crisps – work on 2 bags per person per day. You won’t eat it all, but sharing is caring.
  • Canned stuff – Some like it more than others, but face it, a can of sweetcorn or spaghetti & mince is an easy, quick meal.
  • 1kg Viennas and 24 rolls.  Use sauce from braai-bullet. Might add bowl of pre-grated cheese.
  • Marshmallows – Take two big bags. You’ll end up eating one coz you’ve got the munchies, and the other you can braai Voortrekker-kamp style. Do take sosatie sticks. The branch you break off was a latrine 10 minutes ago.
  • Oppikoppi CampingCoffee – The coffee bags that look like tea are perfect. Also, kettle that can go on fire/gas, and some long-life milk.
  • Rusks.
  • Paper-plates, plastic cutlery and a pocket-knife/multi-tool, braai tongs and some tin mugs for the coffee.
  • Braai-grid, spade and some form of  table might come in handy.
  • Drink WATER (so TAKE water).
  • If you are in a bind, there are some lekker people missioning around the camping area handing out pancakes. Ask around, you’ll find them.

You might notice that the above could potentially cater for pre-Koppi, quick snacks and light eating. That is because you need to get your main sustenance at some of the legendary food stalls near the stages. It is how you do Koppi. Stop trying to think of an argument.

Stalls you MUST visit:

BraaiBoy en Borries

  • BraaiBoy – He will be there in full force with his mate Borries, serving up tons of pulled pork burgers and kilometers of BraaiBoy’s signature boerewors. Grab a boerie, they’re awesome. BraaiBoy has also graciously agreed to play host to our annual #KoppiTweetup, so tweeps will meet there. The bonus of BraaiBoy at Koppi, is that he is not just a food stall, but a party-destination in itself.

Burger Express

  • Burger Express – At least once at Koppi, have a legend burger. 500 grams of bacon stuffed onto a massive burger patty grilled to perfection. Add onions, mayo and some other stuff, and you have the makings of a true legend. And remember, a fest is not a fest without Burger Express.

Kobus se Gat

  • Kobus se Gat – I hope they will be there this year. They should be. Kobus saved my life one night. Stumbling tent-ward and hungry as fuck (I didn’t have someone write a nice post like this before I went to my first Koppi). I had fokkol geld, fokkol energy, fokkol fokkol, and they gave me the last bit of boerewors they had left after closing. Check them out for moerlekker spare ribs and legendary roosterkoeke.

Oppikoppi Camp kuiersIf, between the 3 up here and the plethora other food stalls on the farm, you cannot find something to tickle your taste-buds and sustain you through the awesomeness, you are full of shit and don’t belong at Oppikoppi.

Now, I have to go and stock up for my Koppi experience.
See you in the dust!

 

By the way, if you want a list of bands I feel you should go see, take a look at this post Henno Kruger did on Running Wolf’s Rant.
Ed England also asked me a few Oppikoppi questions for his blog, Why-Ed

 

 

 

 

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