South African Braai / BBQ Marinade

For an authentic taste Cape Town braai or barbeque taste. It is predominantly used on cuts of meat but can be used on poultry too.


Ingredients:

• 400ml Tomato sauce
• 300ml Mrs Ball's Chutney (Can use any flavour)
• 50ml   Worcestershire sauce
• 100ml Soy sauce
• 500g   Red onion diced
• 80g     Garlic chopped
• 150ml Olive oil
• 200ml Red wine
• 100ml Cola
• 50g     Robertson's Barbecue spice
• 50g     Cracked white pepper
• 80g     Sea salt
• 80g     Chopped thyme
• 30g     Chopped tarragon/ chives
• 30g     Smoked paprika
• 10g     Chopped Chillies (optional)

Method:
Mix thoroughly and leave to rest in the fridge for 30minutes.
Pour liberally over the meat and marinade for at least 3 hours prior to the cooking.
When cooking, baste liberally with the remaining marinade.


Grant Hawthorne

Wild Africa Chocolate Cheescake

250g crushed Nuttikrust biscuits
125 unsalted butter, melted
750g full fat cream cheese
5 eggs
125g caster sugar
7 tablespoons Wild Africa Cream or Amarula 
200g dark chocolate (70% cocoa solids)


Mix together the biscuits and butter in the base of a 24 cm springform cake tin. Cover with clingfilm and refrigerate for an hour or two. When the base is ready, turn the oven on to 180C. Mix together the cream cheese, eggs and caster sugar until well combined. Melt the chocolate in a glass bowl over a boiling pot of water until completely melted, and then add to the cream cheese mixture, along with the Amarula. Stir well until combined and then pour the mixture into the cake tin. Bake in the oven for about an hour, or until the top of the cake is set. Leave to cool before serving.


A recipe by Sarah Duff