Recipes of the Month
If you want to make delicious South African food from scratch, try our recipes of the month. We offer easy-to-follow, step-by-step instructions, so your dish comes out perfectly.
Sosaties (South African Lamb Kebabs)
- Cut lamb into bite-size chunks and thread onto a wood skewer, alternating with dried apricots, pieces of onion, and sheep fat or bacon.
- Place in a glass or plastic dish and pour our Bill’s Bledie Lekker Sosatie Marinade over the skewers.
- Allow the sosaties to marinate in the refrigerator for at least 24 hours. Turn them from time to time.
- Grill the sosaties on a gas or charcoal grill at medium heat. Salt to taste and turn from time to time until cooked.
You can also use chicken as an alternative to lamb to make mouthwatering chicken sosaties.
Caramel Fridge Cake
- 1 Packet Tennis Biscuits
- 1 Tin Caramelized Condensed Milk
- Butter each side of the Tennis biscuits with the caramelized condensed milk and then sandwich together each biscuit to form the same shape as found when opening the packet.
- Coat the entire outer side with the caramel treat and place in the freezer for a few hours.
- Remove from the freezer and slice while frozen
Melktert (Milk Tarts)
(Makes 2 Milk Tarts)
- 1 Tin Condensed Milk
- 2 Tins Fresh Milk
- 2 Heaped Tablespoons Corn Flour
- 1 Heaped Tablespoon Custard Powder
- 2 Eggs
- 1 Teaspoon Vanilla Essence
- Cinnamon Powder
- 2 Graham Cracker Pie Shells
- Whisk the tin of condensed milk and one tin of fresh milk together and heat until about to boil for about one and a half minutes while stirring.
- Whisk the corn flour, custard powder, eggs, vanilla essence, and one tin of fresh milk together.
- Pour the hot milk mixture #1 onto the custard and egg mixture #2, then whisk together and heat while stirring until the combined mixture is smooth and thick.
- Pour the mixture into a graham cracker pie base, smooth the surface and sprinkle with cinnamon powder.
- Allow the melktert to cool and then store in a refrigerator until set.
- 2 Cups Bill’s Bledie Lekker Sosatie Marinade
- 2 lbs Cleaned Firm-Fleshed Fish
- 2 Sliced Onions
- 4 Garlic Cloves
- Coarse Salt as Needed
- Cooking Oil
- Slice the onions into rings and then chop garlic.
- Lightly sauté the onions and garlic in a little oil, and then add two cups of Bill’s Bledie Lekker Sosatie Marinade.
- Bring it to a boil and simmer for a few minutes, then remove from heat.
- Firm up the fish by rubbing coarse salt on both sides and then letting it stand in a glass bowl for 20 to 25 minutes.
- Rinse off the fish and pat dry with a paper towel.
- Cut the fish into serving sizes.
- Heat the oil in the frying pan and fry the fish until it is cooked. (Do not use any batter.)
- Layer the fish in a glass or ceramic serving dish, alternating with the onions and sauce. Ensure that the top layer of the fish is covered with sauce.
- Allow to cool, and then refrigerate.
- Allow to marinate for 48 hours, and then serve cold with salads. (This should keep for at least a week in the refrigerator.)
- 150 ml Bill’s Bledie Lekker Sosatie Marinade
- 1 Regular Bagel (in Place of US White Bread)
- 200 ml Milk
- 25 ml Cooking Oil
- 1 Onion (Finely Chopped)
- 10 ml Salt
- 5 ml Turmeric
- 15 ml Worcestershire Sauce
- 2.2 lbs Ground Beef
- 100 ml Sultanas (Golden Raisins)
- 3 Eggs
- Soak the bagels in milk, then heat the oil and sauté the onions in a pan.
- Add Bill’s Bledie Lekker Sosatie Marinade and Worcestershire sauce and mix.
- Drain and mash the bagels, keeping any leftover milk.
- Add the mashed bagels, ground beef, and sultanas to the mix and blend well.
- Cook over low heat until the meat has browned, and then remove it from the heat and allow to cool.
- Blend the salt and one beaten egg and mix into the cooled mixture.
- Spoon the mixture into a greased 12” x 8” baking dish.
- Add turmeric to the leftover milk and whisk in the remaining eggs.
- Pour this mixture over the meat mixture in the baking dish and decorate with a few bay leaves.
- Place in 180°C preheated oven and bake for 60 minutes until it is firmly set.
- Serve with white rice and chutney.
(Makes 4 to 8 Vetkoek)
- 250 ml Cake Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1 Egg
- 125 ml Milk
- 125 ml Oil for Frying
- Sift the flour, baking powder, and salt together.
- Beat the egg separately and add to flour.
- Add the milk and mix until smooth.
- Heat the oil in a frying pan and drop a heaped tablespoon of the batter into the oil.
- Fry for two to three minutes on one side and then turn over and fry on the other side for about one minute until golden brown on the outside.
- Once you have done this, you can use more batter to make a larger vetkoek, but do not make more than four at one time.
- Serve hot with butter and Illovo Golden Syrup or with a savory filling of your choice.