TASA Bush Cook competition – Wild Dog SafarisSeptember 11, 2013
TASA Bush cook competition – The Cardboard Box BackbackersSeptember 11, 2013
Here is the detailed winning recipe and ingredients list which was prepared by Best Team Spirit winners First National Bank of Namibia under the team name ‘Warm Kole’. Carlos Jose Medeiros was awarded the Best Potjie Spirit Individual Title.
Says Carlos: “We’re all passionate about cooking, and the challenge of preparing an entire meal on the fire made us pull out all the stops! It was especially tough to perfect the vegetables and dessert, as we’re used to making food in an oven where temperatures are clearly marked. Our main motivation was to demonstrate our great spirit – as only First National Bank employees can – and this obviously made us stand out.”
Each member was given a gift hamper from African Marketing. Team member Carlos Jose Medeiros was also awarded the Best Potjie Spirit Individual title and was given a signed copy of the Jan Braai Cook Book and a case of Tafel Lager.
“Just do it all on the fire!”
Leg of lamb, fresh vegetables aka Kalahari salad
Deboned leg of lamb, medley of vegetables, garlic butter, olive oil, salt and pepper to taste
Cook the lamb on coals at low heat for about two hours. Put the vegetables (mushrooms, corn, pumpkin, potatoes, carrots, baby marrow, onions and butternut), oil and garlic butter into an ovenproof bag and cook on low heat until tender. Enjoy while hot.
“Do you know Jan Ellis’s pudding and custard?”
“Cook all the ingredients [baking powder, milk, castor sugar, eggs, apricot jam, butter, self-raising flour, salt] together in a pot on the open fire.” Cook for about 45 minutes. In the meantime, make a sauce by warming water, cream, butter, castor sugar, vanilla essence ‘and a shot of brandy’ until it begins to boil and thicken slightly. Pour the hot sauce over the baked pudding. Serve with custard.