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Author: Aletta Lintvelt
Publisher: Human & Rousseau
Reviewed by: Jenny Kay
The book is a collection of recipes from the GO travel magazine. It is ideal for anyone who loves cooking outdoors or camping. All the recipes contain directions for either cooking on a braai or conventionally in an oven.
I camp quite often and find it hard to think of what to cook on a braai other than meat. This book has given me lots of inspiration and it is definitely coming along with me on my next trip.
I tried this easy potato bake (not on a fire but in my oven) and it was a nice change to the normal potato bake recipe I always make. I also found using coconut milk gave it a really nice taste.
POTATO AND TOMATO BAKE
olive oil and butter for frying
4 onions, very thinly sliced
2 cloves of garlic, finely chopped
2 tablespoons garam masala or curry powder
1 teaspoon ground cumin
6-8 medium waxy potatoes
4 ripe red tomatoes
1 chicken stock cube
½ cup low fat coconut milk or cream
In a saucepan or cast-iron potjie, heat a glug of olive oil and a knob of butter and fry the onion, garlic and spices until the onion is soft and slightly browned. Remove and set aside.
Cut the potatoes in their jackets into very thin slices. Do the same with the tomatoes.
On the base of a flat-bottomed potjie (or an ovenproof baking dish) arrange a layer of potato slices vertically. Ladle spoonfuls of the onion mixture on top and scatter with tomato slices.
Repeat until all the ingredients have been used.
Combine the stock cube and coconut milk and pour over the bake. Cover the potjie with foil and put the lid on. Let it simmer slowly over medium-hot coals for about an hour.
Alternatively bake at 180°C for 1 hour.