Boere Chic, A Fresh Take On Traditional Food
Nicky Brecher
Metz Press, R235
Nicky Brecher was brought up on her granny’s boerekos and spent many hours in her farm kitchen.
As a little girl, she remembers the heavenly smell of her mom’s baked loaves and golden-brown vetkoek, and her dad’s belief that no cut of meat is inferior in quality, all cuts can be turned into delicious dishes. Husband Laurie is a braai master and together they have passed on their food passion to their children.
I remember scribbling down some of her recipes from a chapter of Leisure Books’ Top Ten Home Cooks (she was the 2012 winner) and now I have a complete reference – Boere Chic, A fresh take on traditional food.
Most of the recipes look scrumptious (but chicken gizzard Samoosas are not on my list).
I’ve tried a delicious pesto, with sundried tomato, basil and rocket; potato croquettes using leftover mash; pear and blue cheese soup, and Oxtail Ravioli (sublime).
In the chapter boerekos with a twist, you’ll find biltong pap; spring rolls with bobotie filling, boere paella and guinea fowl pies.
Desserts feature waffles with koeksister syrup, baked cheesecake ramekins and milk tart brûlée, among other treats.
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