Mushroom-Stuffed Pork Tenderloin



  • 5 tablespoons extra-virgin olive oil, plus more for brushing
  • 4 slices bacon, chopped
  • 8 ounces cremini mushrooms, thinly sliced
  • Kosher salt and freshly ground pepper
  • 1 clove garlic, finely chopped
  • 1 tablespoon breadcrumbs
  • 1/2 cup chopped fresh parsley
  • 2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
  • 1/2 teaspoon grated lemon zest


  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
  2. Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
  3. Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
  4. Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
  5. Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.



Toasted Spiced Ham Drizzled in Honey



  • 1 boneless country ham
  • 2 cups honey, for glazing ham
  • 2 tablespoons Toasted Spice Rub, recipe follows
  • 1 tablespoon thyme, chopped fine
  • 6 celery stalks
  • Directions
  • Preheat oven to 425 degrees F.

Place ham on an open brown paper bag for easy clean up. With the tip of a paring knife carefully score a 1-inch grid pattern around the outside of the ham. Brush the entire surface of the meat on all sides with some of the honey.

Season the entire surface of the meat on all sides with the toasted spice rub and thyme. Add about a half cup of water to the base of the roaster. Place ham on several celery sticks in the roasting pan.

Cook for 1 hour. Every 15 minutes, baste ham with juices that collect in the base of the roaster and the honey. Let rest for 15 minutes before carving as desired.

Toasted Spice Rub:

  • 1/4 cup fennel seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon peppercorns
  • 1 1/2 teaspoons red pepper flakes
  • 1/4 cup (1-ounce) pure California sweet chili powder*
  • 2 tablespoons kosher salt
  • 2 tablespoons ground cinnamon

Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. (Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.) When the fennel turns light brown, work quickly. Turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the sweet chili powder, salt, and cinnamon and blend until the spices are evenly ground.

If you have a small spice mill blender or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.

*Chef’s Tip: Taste your chili powder and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot.



*The Rotherhamburger by Jan Braai, inspired by Seth Rotherham, as pictured at its launch in Cape Town by Jan & Seth.

Ingredients (makes 4)

  • 4 chicken breasts
  • 4 hamburger rolls
  • 8 slices salami
  • 8 slices bacon
  • 8 slices mozzarella cheese
  • crumbled feta feta cheese


  1. Light the fire.
  2. Spice the chicken breasts with your favourite chicken spice.
  3. When the coals are ready braai the chicken breasts until medium (about 10 minutes) and fry the bacon in a pan on the fire or in a pan on a stove.
  4. Assemble the burger as follows: Salami, feta, chicken breast, mozzarella, bacon. (The chicken and bacon will melt the mozzarella, thus logic dictates that you can also assemble it: bacon, mozzarella, chicken, feta, salami).


  • If you use good quality salami and bacon it will make the burger taste even better.
  • Chicken breasts dry out easily when overcooked.

Beer Can Chicken



  • 1 tablespoon onion powder
  •  1 tablespoon salt
  •  1 tablespoon smoked paprika
  •  1 1/2 teaspoons ground cumin
  •  1 1/2 teaspoons ground cayenne pepper
  •  1 teaspoon garlic powder
  •  1 teaspoon dried oregano
  •  1 teaspoon dried thyme
  •  1 teaspoon brown sugar
  •  1 (4 pound) whole chicken, rinsed and dried
  •  1 tablespoon vegetable oil, or more as needed
  •  1/2 (12 ounce) can beer (such as Budweiser®)


Combine onion powder, salt, smoked paprika, cumin, cayenne pepper, garlic powder, oregano, thyme, and brown sugar in a small re-sealable plastic bag and shake the bag to mix the spices. Pour spice mix into a small bowl.

Make 2 cuts in the chicken skin, on front and back of chicken; insert your hand underneath the skin in front and back and loosen and separate skin without tearing it. Rub the chicken skin and cavity with vegetable oil, and rub the spice rub over the chicken skin, inside the cavity, and beneath the loosened skin.

Preheat grill for medium heat.

Place the beer can on the preheated grill and sit the chicken onto the beer can. Grill until chicken is thoroughly browned, the juices run clear, and an instant-read meat thermometer inserted into the breast, not touching bone, reads at least 165 degrees F (75 degrees C), 1 to 1 1/2 hours.

This basic variation of the “beer in the butt” chicken recipe combines the flavours of a great spice rub with the flavours steamed out of the beer can.



Preparation time: 35 min 

Cooking time: 20 min


  • Polenta- about 1 cup cooked in 4 cups of water
  • 2 Tbs garlic butter
  • salt to taste
  • 125 g button mushrooms
  • 125 g portobello mushrooms
  • 1 onion– sliced
  • olive oil for frying
  • 1 pinch of dry thyme
  • 100 g bacon bits
  • 2 Tbs tomato pureé
  • 1/2 tsp sugar
  • 100 ml milk
  • 1 egg
  • 2 Tbs flour
  • 1/2 cup mozzarella cheese
  • 1/2 cup gouda Cheese


  • Preheat oven to 180°C. Rub a pie dish with butter. Cook polenta as per packet instructions, stir in the garlic butter and set aside keeping the lid on your pot to keep the polenta warm.
  • Fry the onions and mushrooms with the thyme in olive oil. Add the bacon bits and fry for another minute. Add the tomato pureé and the sugar, fry for further minute.
  • In a measuring cup add the flour and salt to the milk and mix. Incorporate the egg and mix it again.
  • Use the back of a metal tablespoon or a spatula to spread an even layer of polenta to the bottom of the pie dish covering the sides as well.
  • Top with the mushroom filling and pour the milk mixture over it.
  • Sprinkle with the cheese and bake for 15 -20 minutes.

Campfire Flatbread Pizza



  • 1 flat bread
  • 3-4 tablespoons sauce
  • 1/3 cup cheese, grated
  • about 1/3 cup of your favorites veggies, chopped
  • 3-4 slices of meat, optional
  • fresh herbs and/or olives, optional


Pull out a sheet of foil that is at least twice as long as the length of your flatbread and place your flatbread in the middle.

Layer your ingredients on top of the flatbread starting with sauce, then cheese and toppings.

Wrap the Campfire Flatbread Pizzas in a sealed foil packet leaving room on top of the pizza so that the foil doesn’t rest on the toppings. Place on grill until the cheese is nice and melted. Open the packet periodically to make sure bottom of flatbread is not burning.

Creamy Phuthu Pap & Mushroom Bake Recipe


Serves: 4 – 6 | Preparation Time: 25 minutes | Cooking Time: 45 minutes

Why not try something other than your usual potato bake? This dish makes an excellent accompaniment to any braai or can even be served as a main course with a salad!


  • 1 sachet KNORR Creamy Mushroom Sauce
  • 350 millilitre Milk
  • 250 millilitre Cream
  • 250 gram Brown mushrooms sliced
  • 250 gram Button mushrooms sliced
  • 1 Clove crushed garlic
  • 1 Leek washed and chopped
  • 1 Onion finely chopped
  • 30 millilitre Margarine
  • 5 millilitre Salt
  • 1 litre water
  • 750 millilitre Mealie Meal
  • 15 millilitre Robertsons Parsley
  • 125 millilitre Parmesan cheese, grated


  • Preheat oven to 180°C.
  • Place water and salt in a large pot and bring to the boil.
  • When boiling stir in the mielie meal, reduce the heat and allow to cook on a low temperature for about 10 minutes or until done, stirring continuously.
  • Melt margarine in a pan and gently sauté onion, leek and garlic until soft.
  • Add the mushrooms and fry for 10 minutes.
  • Add the cream and milk, stir well and reduce the heat to a simmer .
  • Stir in the contents of the sachet of KNORR Creamy Mushroom Sauce, Robertsons Parsley and Parmesan cheese .
  • Allow to simmer for 10 minutes stirring occasionally.
  • Spoon cooked mealie meal into the base of an oven proof casserole dish and smooth out evenly.
  • Top with the creamy mushroom mixture and bake in a preheated oven for 10 minutes or until golden brown.