As South Africa gears up to celebrate Heritage Month this September, Chef Mynhardt Joubert stands at the forefront, epitomising the country’s rich culinary tapestry. He wishes to take South African families and friends on a nostalgic journey where shared traditions and the love language of food unite us all.
The pinnacle of this celebration culminates on the 24th of September 2023, a day that sees South Africans gathering around a good old braai to honour a cultural smorgasbord. Chef Mynhardt’s infectious passion for South Africa’s food heritage, especially if there are a few hero ingredients and some elements he can elevate over the flames, sets the tone for this joyous time. His dedication to preserving this Heritage through innovation led him to create four recipes he will share throughout September, leading up to Heritage Day.
Anchored in the tradition of using food to bring people together, Chef Mynhardt is on a mission to make this month a time of savouring what sets South Africa apart while fostering unity through big, generous platters. Recognising the challenges many communities face today, he has crafted these recipes focusing on cost-effective cooking and beautiful dishes that are easy to prepare. Enjoy how every creation pays homage to what we love to eat, offering a glimpse into our shared identity.
Collaborating with esteemed partners, including KWV Classic Collection Wines, Cape Herb and Spice Company, Willowcreek Olive Estate, Eureka Mills, and Delico Farmstyle Butchery, Chef Mynhardt’s objective is to capture the essence of what makes South Africans exceptional – from the flavours on our plates to the glasses we raise and the fires we gather around. KWV came on board, sharing various lifestyle wines to toast this time. The Cape Herb and Spice Company demonstrate how to save time and money while elevating a dish with that extra dimension of flavour and note in the recipes how Willowcreek Olive Estate’s flavoured oils add a quirky dimension. Eureka Mills offers a no-mess, no-fuss premix solution for the authentic addition of rooster brood, vetkoek, focaccia and pot brood. While Delico Farmstyle Butchery is known for its lamb, ethical and sustainable practices have helped it branch out, also including salami sticks, chicken roasters and beef fillet.
But without further adieu, let’s create a generous table laden with South African flavours.
Chef Mynhardt’s first dish is an ode to the Cape Malay community and their ingenious use of spice. It pays tribute to their invaluable contribution to the South African food heritage: a Cape Malay-inspired South African Seafood Pot packed with flavour, mussels, prawns, and salami. The pot is served with the humble roosterkoek and a butter made with Willowcreek Lime and Coriander oil. A chilled glass of KWV Classic Collection Moscato is the perfect companion, elevating this fusion of flavours with a luscious foliage to balance the spice.
His culinary journey extends to embracing the Portuguese influence with his second dish. While it was they brought with them chilli peppers during their explorations, it so thrived in the African climate that the Mozambique and Angolans quickly adopted it into their cuisines, sprouting a staple for South Africans as peri-peri chicken! Chef Mynhardt prepares a Peri Peri Chicken Whole on the Braai, served with Vetkoek and Coleslaw and paired with KWV Classic Collection Shiraz to conclude these big flavours.
Lamb Koftas are a Middle Eastern classic, yet presented as part of a flame-grilled vegetable platter with garlic mayonnaise and Basil Pesto Pot Bread as a South African inauguration of flavours. Only now, a glass of KWV Classic Collection Sauvignon Blanc is to add that extra layer of vibrancy to the experience.
Lastly, Chef Mynhardt demonstrates how to elevate a braai feast with a Rare Roasted Fillet and stretch this fine cut of meat by slicing it thinly. Be generous with the Cape Herb and Smoky BBQ Shaker and enjoy how these thinner slices absorb the extra smokiness, and Willowcreek’s Parmesan Olive Oil adds a delicious glossiness! Of course, it will go with the KWV Classic Collection Pinotage that elevates the dish with our indigenous grape, offering a genteel tannin tub but ample fruit for a mouth-filling experience.
For Chef Mynhardt, the combination of fire, flames, and flavour casts a magic spell on his food exploration and guaranteed some leftover bread to toast for breakfast is always a plus! Prepare to indulge in a fusion of flavours, history, and tradition this Heritage Month.
WIN: Celebrate Heritage Month by following Chef Mynhardt’s journey on Instagram @MynhardtJ during September. Participate to win one of two Heritage hampers worth R2000 by sharing the competition post and tagging the participating brands. Select your favourite hero ingredient and tag the brand.
Winners to be announced on Friday the 22nd of September 2023
Peri Peri Whole Chicken on the Braai served with Vetkoek and Coleslaw – Chef Mynhardt Joubert
I have always been in love with the spicy flavours of peri peri chicken – a true South African staple which is synonymous with our way of eating. Vetkoek in all its shapes and forms is also ingrained into every South African society and household so adding the two together made absolute sense to me. For an extra decadent twist we add one of all time favourite staples – coleslaw. It is affordable, easy to prepare and packs a punch of flavour and perfect for feeding a large crowd. The KWV Classic Collection Shiraz pairs fantastically well with the spicy peri peri flavours.
Vetkoek
Serves: 10 – 12
Preparation Time: 10 min
Proofing & Rising Time: 30 min
Baking Time: 6 – 8 min
Easy to prepare
Ingredients:
- 1 kg Eureka Easy Home Mix
- 1 x Yeast sachet included
- 750 g Luke warm water
- Oil for deep frying
Method:
- Mix together dry ingredients
- Add half of the water mix and then add the remaining half mix thoroughly
- Knead dough until soft and smooth
- Cover dough with a cloth and let it proof for 30 minutes
- Divide the dough into 10 – 12 equal balls
- Lightly dust with flour and press down balls into round shapes
- Let dough rise for 30 min then deep fry in hot oil until golden brown
Peri- Peri Chicken
Serves: 4 – 6
Preparation Time: 10 min
Grilling Time: 45 min
Easy to prepare
Ingredients:
- 1 x whole extra large chicken
- Willowcreek Lemon Flavoured Olive Oil
- 200 ml Blood Orange Olive Oil
- Cape Herb and Spice Portuguese Peri Per Rub
- Handful of chopped coriander
- 5 slices of preserved lemon chopped
Method:
- Cut open chicken and flatted onto a chopping board. Drizzle Willowcreek Lemon Flavoured Olive Oil over the chicken and generously sprinkle and rub with the Cape Herb and Spice Portuguese Peri Peri rub, let it rest
- Mix together the Willowcreek Blood Orange Flavoured olive oil, generous amount of Cape Herb and Spice Peri Peri rub, chopped fresh coriander and chopped preserved lemon
- Place the chicken onto a braai grid and roast over medium hot coals bone side down first till golden brown, brush generously with the oil and spice mixture and grill until cooked through – about 45 min
Coleslaw
Serves: 4 – 6
Preparation Time: 15 min
Resting Time: 1 hour
Easy to prepare
Ingredients
- 1 x small white and 1 x small purple cabbage chopped
- 2 grated carrots
- 1 teaspoon of Cumin seeds
- 2 table spoons of red wine vinegar
- 2 cups of thick white creamy mayonnaise
- Handful of chopped fresh dill and chives
Method
- Mix together, let it rest for about and hour and serve
Rare Roasted Fillet served on top of Oven Baked Olive Focaccia with a Chopped Garden Salad
This family feast is a wonderful example of how to stretch your rands. Although we use a more pricy cut of meat the fillet allows you to slice it thinly and successfully feed a crowd. We combine the meat with a fresh chopped salad and one of my favourite Eureka Mills pre mixes for their focaccia – slice and eat the bread steaming hot with the fillet and salad. The bread ages really well and is wonderful to use as breakfast toast the next day or toasted for salad croutons. The KWV Classic Collection Pinotage that we serve with the feast is a soft and juicy true South African grape varietal – I like to chill the wine slightly and love the aromas as it warms in the glass. Enjoy!
Focaccia with Parmesan Olive Oil
Serves: 10 – 12
Preparation Time: 10 min
Baking Time: 15 min
Easy to prepare
Ingredients:
1. 1 kg Focaccia mix
2. 10 g yeast sachet included
3. 700 ml Luke warm water
4. 30 ml Willowcreek Parmesan Flavoured Olive Oil
5. Coarse Salt
Method:
1. Pre heat oven to 200 degrees celsius
2. Place dry ingredients in a mixing bowl
3. Add 500 ml of the water and mix slowly until combined
4. Add remaining water and mix on high for three minutes until a lumpy dough is formed
5. Place into a baking tray and let mixture rise for an hour
6. Press holes into the dough with fingers and roughly drizzle with more Willowcreek Parmesan Flavoured Olive Oil and sprinkle with coarse salt
7. Bake for about 15 – 20 min until golden brown
Fillet
Serves: 8 – 10
Preparation Time: 12 min
Grilling Time: 15 min
Easy to prepare
Ingredients:
1. 1 x large whole Delico fillet
2. Willowcreek Jalapeño Flavoured Olive Oil
3. Cape Herb and Spice Smoky BBQ Shaker
Method:
1. Drizzle Willowcreek Jalapeño Flavoured Olive Oil all over the fillet and generously coat with Cape Herb and Spice Smoky BBQ spice
2. Grill over hot coals until well seared – remove from the heat let it rest and slice
Chopped salad
Serves: 6 – 8
Preparation Time: 15 min
Easy to prepare
Ingredients:
1. 1 x Cucumber sliced into ribbons
2. 1 x Sliced red onion
3. 300 g of sliced baby tomatoes
4. 1 bunch of salad onions sliced lengthways
5. Handfuls of fresh mint, basil and parsley
6. Freshly squeezed lemon juice
7. Willowcreek Coriander Olive oil
8. Willowcreek Cabernet Vinegar Spray
9. Freshly chopped chillies
Method:
1. Toss all the ingredients together in a large bowl and generously drizzle with olive oil and the vinegar spray
2. Serve on top of focaccia and cover with the sliced fillet
3. Season with salt and pepper
Cape Malay Curry inspired South African Seafood Pot with mussels, prawns & salami served with roosterkoek and coriander & lime butter
I love everything about the combination of these heritage dishes and the twist that we have added to each of them. Each dish is easy to prepare and light on the budget. You can add to your seafood pot whatever is fresh and available and make it as indulgent as you wish and it is a real crowd pleaser! The combination of olive oil and butter ensures that is stays in a spreadable consistency and will keep for months. The roosterkoek mix is some of the best I have ever tasted make extra and freeze for those busy weekdays so that you will always have a taste of weekend on hand! The KWV Classic Collection Moscato that we pair with this feast is one of my favourites and is filled with fruity freshness which compliments the spicy curry flavours, serve ice cold!
Roosterkoek
Serves: 10 – 12
Preparation Time: 45 min
Cooking Time: 15 min
Easy to prepare
Recipe
Ingredients:
- 1 kg Eureka Easy Home Mix
- 1 x Yeast Sachet
- 700 g Luke warm water
Method:
- Mix dry ingredients
- Slowly add water
- Knead
- Rise 15 min
- Shape into 8 balls – flatten with hands
- Prove for 30 min
- Medium to hot coals 35 – 45 min
Coriander and Lime Olive Oil Butter
Serves: 10 – 12
Preparation Time: 10 min
Easy to prepare
Recipe
Ingredients:
- 250 g salted butter at room temperature
- 75 ml Willowcreek Lime Olive Oil
- 75 ml Willowcreek Coriander Olive Oil
- 20 g Fresh coriander
- Fresh Limes
Method:
- Place butter in food processor
- Process for about 1 minute start adding the oil slowly and whip until smooth
- Add fresh coriander and a squeeze of lime juice
- Spoon into butter dish, refrigerate and use as required
Cape Malay Inspired Seafood Paella Pot
Serves: 6 – 8
Preparation Time: 45 min
Cooking Time: 30 min
Easy to prepare
Recipe
Ingredients:
- 2 large knobs of prepared coriander and lime butter
- 2 chopped onions
- 150 g of Delico sliced salami sticks
- 2 grated cloves of garlic
- 2 large table spoons of Cape Herb and Spice Cape Malay Curry
- 200 g of large cleaned prawns
- 200 g of large prawns shell on
- 200 g of calamari tentacles and tubes (optional)
- 200 g of half shell mussels
- 500 ml of cooked long grain white rice (Spekko is best)
- 250 ml of prepared chicken stock
- 1 tin of chopped tomatoes
- Sugar snap peas
- Fresh chopped chillies, coriander and lime to garnish
Method:
- Place large cast iron pot on flaming fire
- Add butter and stir until it starts to bubble then add onions and fry until golden brown
- Slice salami and add to the onions followed by the garlic stir through well
- Spoon the curry powder over the onion mixture and dry roast for about 2 minutes
- Add calamari to the pot cook for about 3 minutes followed by the calamari and then the mussels – remove the shell on prawns for the garnishing process later on
- Spoon over the rice, chicken stock, tomatoes and cook gently for no more that 5 minutes then add the sugar snap peas and stir though
- Garnish with shell on prawns, chopped fresh chillies, coriander and limes
- Serve with roosterkoek and butter
Flame Grilled Vegetable Platter with Lamb Koftas, Garlic Mayonnaise and Basil Pesto Pot Bread
I have always had a fascination with fire. From my early childhood years growing up in the Eastern Free State till now. As kids we were always on a mission to cook something on a fire or make warming fires to ward off the winter cold. The flavours that gets transported from fire and flames to the food immediately takes me back to those care free years. Grilling vegetables on an open fire gives it a fantastic depth of flavour. We include an easy pot bread recipe with a twist – pot breads are easy and hassle free to prepare and bake and wonderful for feeding a large group of family and friends. The lamb koftas is for all my fellow meat lovers out there – quick and easy to prepare! We serve this braai feast with our KWV Classic Collection Sauvignon Blanc – a firm favourite – and a wonderful reminder of the long summer days ahead. Enjoy!
Herb Pesto & Pot Bread
Serves: 8 – 10
Preparation Time: 30 min
Baking Time: 30 min
Easy to prepare
Pesto Recipe
Ingredients:
- 250 ml of grated parmesan
- 200 g of toasted pine nuts or any nuts of your choice
- Handful of fresh soft green herbs like Italian Parsley and chives
- Squeeze of lemon juice
- 150 ml of Willowcreek Basil favoured olive oil
Method:
- Place all in food processor and chop till smooth
- Season with salt and pepper and more olive oil
Pot Bread
Ingredients:
- 1kg of Eureka Easy Home Mix Pot Bread Flour
- 1 Yeast Sachet Included
- 750 g of Luke warm water
Method:
- Mix together dry ingredients
- Add half of water, mix and add the rest
- Knead until soft and smooth
- Place damp cloth over dough and let it rise for 30 min
- Flatter dough out in a rectangular long shape on a floured wooden chopping board
- Spread herb pesto over bread, roll dough into a long sausage from shortest side
- Place in a well greased oven proof pot, let it rest and double in size
- Bake at 220 degrees for 30 min
Flame grilled vegetables with a garlic mayo
Serves: 10 – 12
Preparation Time: 15 min
Cooking Time: 12 – 15 min
Easy to prepare
Ingredients
- Make a selection of fresh seasonal vegetables – asparagus, tender-stem broccoli, orange sweet potato, baby marrow, peppers
Method:
- Toss in Willowcreek Garlic flavoured olive oil
- Season with Cape Herb and Spice Roast Veggie Seasoning
- Place onto braai grid and roast over hot fire for 12 to 15 minutes
- Season with more Veggie seasoning and freshly squeezed lemon juice
- Serve with garlic mayonnaise
Garlic Mayo
Ingredients:
- 2 heads of garlic roasted on the open fire – squeeze out when soft and cooked
- 1 whole egg
- 15 ml of whole grain mustard
- Juice of half a lemon
- 100 ml of Willowcreek Garlic Olive Oil
Method:
- Add all ingredients into a glass jug and blend till smooth
- Season with salt and pepper
Lamb Koftas
Serves: 6 – 8
Preparation Time: 20 min
Cooking Time: 10 – 12 min
Easy to prepare
Ingredients:
- 500 g of Delico Lamb Mince
- 1 egg
- 125 ml of bread crumbs
- Handful of chopped celery, coriander and parsley
- Grounded salt and pepper to taste
- Cape Herb and Spice Moroccan Spice
- Willowcreek Basil Flavoured Olive Oil for brushing
Method:
- Mix all the ingredients together except the oil
- Divide the mixture into 6 balls and using your hands shape into sausages
- Skewer the meat and brush with olive oil.
- Let it rest in the fridge for about an hour
- Grill over medium hot coals for 10 -12 min until cooked
- Season with salt and pepper
*Content provided*
PR