Text: Antoinette De Chavonnes Vrugt
Photographs: Hentie Burger
Marinate your lamb chops and freeze until needed. For camping, you can just keep them cold for a few days if you do not have freezer facilities.
2 kg lamb chops (saddle, shoulder or leg)
750 ml white vinegar 750 ml chutney
30 ml curry powder 15 ml ground turmeric125 ml smooth apricot jam
4 onions, sliced.
For camping, I marinate the chicken and freeze it in the marinade.
My dad, Renier Swart, used to braai this chicken for Sunday lunch and it remains a family favourite. You can either use chicken pieces or a whole fat chicken. The chicken is best cooked on medium to hot coals on the braai, but it can also be grilled in the oven and works very well in a Weber.
1 whole chicken, butter-fried (or 8 chicken pieces)
MARINADE FOR ONE CHICKEN / 8 PIECES:
125 ml white wine vinegar
125 ml olive oil
5 ml salt
30 ml tomato sauce
30 ml Worcestershire sauce
2 cloves of garlic1 medium onion
2 ml peri-peri2 ml paprika
2 ml freshly ground black pepper
2 ml of mustard powder
You must always have meat ready to make a pot on the campfire. You can use venison shanks, lamb shanks or a mix of both. Follow the recipe and then freeze/cool the ingredients before baking/cooking.
The shank is simply one of the tastiest and most affordable cuts of meat. Cooked in the way described, the sauce is full of flavour and the meat will just fall off the bones. Serve with potato mash, couscous or rice to make it a hearty, comforting meal. The venison can also be replaced with lamb shanks.
8 pieces of gemsbok shanks (or 4 whole lamb shanks)
sea salt and freshly ground black pepper
5 ml coriander seeds
1 small dried red chilli
10 ml dried rosemary
5 ml dried marjoram or oregano
15 ml four 15 ml olive oil
2 cloves garlic, finely chopped
2 large carrots, sliced
6 sticks of celery, sliced
2 onions, chopped
30 ml balsamic vinegar
250 ml dry red wine1 x tin anchovy fillets
2 x 400 g tins plum tomatoes
1 handful of fresh basil, oregano, flat-leaf parsley, roughly chopped for garnishing
FOR CAMPING FREEZE AT THIS POINT
These ribs are pre-cooked and then marinated. At that point, you can keep them for a few days in the marinade or freeze until needed.
12 pieces of pork rib (± 2 kg)
Water, salt, pepper, sweet basil, oregano, bay leaves, garlic and ginger SAUCE /
125 ml honey
90 ml soya sauce
90 ml tomato sauce
125 ml white vinegar
A few drops of Tabasco sauce6 cloves of garlic, crushed
Juice of one orange
10 ml of mustard powder
5 ml paprika
Salt and pepper to taste
Discover more of Antoinette’s delicious recipes in Life on a Table and My Hungry Heart.
For wholesale and retail contact Bonn Nortjé at Venture Publications: email@example.com.
This story was published in the Spring 2018 edition of TNN.
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