Over The Coals - Bushveld Recipes To Remember
With the alluring glow of flames dancing on the cave walls and the tantalising tendrils of scented wood smoke drifting into the African sky all redolent of primordial times, man’s ancient love affair with fire has brought us back to appreciate nature in all her glory.
What better way to enjoy your bushveld safari in the Kruger National Park than to share the day’s experience with your loved ones by sharing good food cooked on open flames surrounded by the Kruger National Park and her inhabitants.
Bushveld Breakfast Pita To Go
Serves four or one very hungry person!
- 4 pita pockets
- 6 eggs
- 250g bacon, sliced or diced
- 1 large onion diced
- 50g butter or vegetable oil
- 1 tin of tomato and onion relish
- salt and pepper to taste
- Heat the pita pockets on the grill or in a pan. Once pita has puffed up, remove from heat.
- Slice off the end and gently make an opening in the pocket
- Spread a generous helping of the tomato and onion relish on the inside
- Add the butter and onions to a heated pan and cook for two minutes
- Add the bacon and fry until cooked to choice
- Break eggs into pan and cook through stirring continuously
- Season to taste
- Once done remove from heat and spoon bacon & egg into pita pocket
- Serve hot
Lower Sabie Whole Stuffed Fillet Steak
Makes six 300g portions or twelve 150 g portions.
- 2 kg whole trimmed and cleaned fillet of beef
- 120g bottle of basil or pesto paste
- 100g sweet peppadew, sliced, diced or chopped
- 100g feta cheese, cubed or crumbled
- 100g mozzarella cheese cubed or grated
- 2 fresh garlic cloves, chopped, sliced or diced
- 50ml choice oil
- Salt and pepper to taste
- Make a 15 to 20 cm opening through the center of the fillet by gently pushing a spoon handle through, working to the back of the fillet. Do not pierce the end of the fillet
- Combine the feta, mozzarella cubes, peppadew, pesto or basil and garlic. Mix gently
- In the opening, cram the crumbled feta and cubed mozzarella cheese, peppadew pesto or basil and garlic mix
- Rub the whole fillet with an oil of your choice
- Cook over hot coals until medium rare (season to taste)
- Chef’s tips on how to test the wellness of your meat
- 1) Medium rare - take your index finger and feel the meat - if it feels like a marsh mallow it is medium rare
- 2) Medium - the meat should feel like the palm of your hand
- 3) Well done- well I will refuse to do this . Handy Hints
- Tip 1. Carefully rub the grill or pan with half an onion or clove of garlic. This prevents the meat from sticking as well as adding extra flavour
- Tip 2. Rubbing the meat with a little oil also prevents the meat from sticking to the pan or grill top
- Tip 3. Fillet of beef can be sliced open lengthways 15 to 20 cm carefully,avoid cutting through. Fill with the mixture, to keep the filling in close the slit with tooth picks. Remember to remove the toothpicks before serving. It is recommended that you count the tooth picks and retrieve the same amount before you serve the fillet
Garry Hamer and Shane Tintinger
Garry Hamer is currently the catering manager at Lower Sabie rest camp. He is part of the Compass team which is the appointed interim restaurant operator in the Kruger Park. He is also qualified as an executive chef and for years he was the owner of old Reef city caterers and conference centre. Garry has been in the industry for 27 years.
Shane Tintinger has an extensive background in the hospitality industry spanning 22 years, covering many disciplines in professional kitchens ranging from five star hotels, private game reserves with luxury dinning rooms, corporate and industrial catering, healthcare and fine dining restaurants as well as a stint in remote site operations. Shane has worked in Switzerland for Horizon Hotels and in the United Kingdom working for the Cheff and Brewer group, as well as having worked for some of South Africa’s leading hotels.
Shane has also been involved in skills development in Namibia and more recently in Zambia. Skills development is a passion, says Shane. He comments that there is nothing more rewarding than coaching and demonstrating his art form to future chefs, and seeing the benefits materialise right there in front of you.
“You are never too old to learn and sometimes the teacher can become the student. South Africa needs chefs for the future and the future is now.” Shane currently works for the Compass Group as Regional Skills Development Chef.