You bok for kitchen tries?

2011-08-26 15:29

With the Rugby World Cup just days away, there is no better time to try recipes from this rather lovely book.

And given the way our rugby players have been performing on the field, I think you will get more enjoyment out of their recipes.

If you are not interested in cooking, but enjoy the game, you will still enjoy this book. The stunning photographs by Warren Heath give us a glimpse into the private and family lives of our top rugby players.

You might seriously dislike John Smit or Bakkies Botha, but the pictures of them with their families show us another, much softer side of the men.

And the recipes? Actually rather good too.

The Beast (Tendai Mtawarira) is my favourite player (he’s a Shark, after all) and his recipe for Moroccan stew with couscous and harissa is a sure winner. There’s a Thai chicken curry from Smit and a gorgeous leg of lamb from Schalk Burger.

However, it’s our former Boks who produce some of the best recipes. We can all see that Kobus Wiese enjoys his food, the man is enormous, and once you’ve tried his lamb shank recipe, you will like him even more.

I have had the privilege of having Oom Jan Boland Coetzee cook his Springbok loin recipe for me on his farm deep in the Stellenbosch mountains.

One of our most famous flanks, this unassuming, barefooted man produces excellent food.

I don’t normally eat game, but this recipe knocked my socks off. And it’s so easy – game loins, salt, soy sauce, olive oil and sundried tomato salad dressing.

You simply marinade the meat for eight hours and then chuck it onto a hot fire for 15 minutes.

Crucial, though, is to let the meat rest so that all the juices can recover. Serve hot or cold (actually, we sort of grabbed it off the fire after he had cooked it for us!).

Surprisingly, the dessert recipes are very good too. Bryan Habana delivers a knock-out performance with his decadent chocolate cake, while Os du Randt’s Peppermint Crisp fridge tart is dead simple and simply gorgeous.

This is a great gift for rugby fans, as well as those who prefer to spend their time in the kitchen during games. Proceeds from the book go to the Chris Burger-Petro Jackson Players Fund.



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