• Roosterkoek

    Contributed by

    Justin Bonello


    Cook, traveller, father, husband, filmmaker, gardener... and not particularly in that order. Filmmaker, veteran presenter, author and Head of Production at Cooked in Africa Films, Justin Bonello has worked in the film industry since he was 14 years old and is the co-founder of one of South Africa's leading film production companies. To date he and managing partner, Executive Producer, Peter Gird have produced more than 23 television series broadcast in over 100 countries around the world and they have no plans to stop any time soon. Justin has done the very thing that we all dream of - taking the things he cares most deeply about and making his world revolve around them. His passion for the outdoors and South Africa's untamed beauty is rooted in his childhood where he spent weekends on the Breede River and holidays on the Wild Coast in the Eastern Cape. As he grew up, so too did his appetite for good, wholesome, down-to-earth food.
    Published with permission from COOKED IN THE KAROO by Justin Bonello, www.justinbonello.com. Photography Louis Hiemstra and Cooked in Africa films. All rights reserved.

    If you want to, you can bake these under your oven's grill, but when you make it on the fire, that smoky flavour you can only get from a braai makes it taste so much better. Plus it's a good excuse to spend time in the great outdoors around a fire with your mates.

    You'll Need:

    First activate the yeast by mixing sugar, yeast and warm water together, then sprinkle about a tablespoon of flour on top to prevent the mixture from getting a dry crust. Leave it in a warm spot (which could be anywhere in the Karoo) until it goes frothy. Sieve the flour into a bowl; add salt and then, using your fingertips rub in the butter. Whisk the eggs then pour into the yeast mixture. Next, make a hollow in the dough, pour in the yeast and eggs, then knead it well until you have soft pliable dough. Brush the dough with sunflower oil, place in a big bowl, cover with a damp tea towel and take it back to that warm spot to let it double in size for about 40 minutes. Knead the dough one last time then let everyone grab a fist-full and make a bun to braai over medium-hot coals until both sides are nicely toasted and it's cooked through.

    + RECIPES

  • Beentjievleisskottel , Mariëtte Crafford
  • Karoo-lamsboud, Marie Tomlinson
  • Tipsy-tjops, Nita van der Merwe
  • Lam-pilau, Margaret Hurter
  • Ouma Hannie se Karoo-lamspastei, Joey Pienaar
  • Ma se spesery-lamsblad, Deona Tait
  • Lamb Shanks on Mint & Pea Risotto, Justin Bonello
  • Lam'burgers, Justin Bonello
  • Tamatie Gemors, Justin Bonello
  • Karoo Finger Food: Sheep Tails, Justin Bonello
  • Scraps of Lamb Pie, Justin Bonello
  • Lamb Cutlets with a thyme and sweet corn soil, minted pea puree, apple jellies and stewed apple., Seline van der Wat
  • Deboned lamb shoulder, rocket salad, sweet corn puree, potato and baby marrow rosti, pickled cucumber and wintermelon, beetroot foam , Seline van der Wat
  • Smoked Lamb Rump, Carrot chips, Karoo granola, spinach and watercress puree, pickled beetroot and an apple foam, Seline van der Wat
  • Lamb noisettes, rocket salad, apricot and rooibos tea foam, potato and baby marrow rosti, minted pea puree, Seline van der Wat