TASA Bush cook competition – The Cardboard Box Backbackers

Here is the detailed recipe and ingredients cooked by second prize winners – The Cardboard Box Backpackers at the TASA Bush Cook competition.

Johnny boasts: “There’s nothing difficult about making food on the fire! I’m used to bush cooking. That’s how I always prepare my food when I’m on the road. No other way of making food compares to cooking food on the fire. The taste is just different; it’s simply the best food you’ll ever eat!”

Mona Lisa adds that coming from the northern regions of the country, she grew up with fire-cooked food. “But I’ve never made a three-course meal on the fire before, so that was a first for me!”

Each team member received two B&B nights at Etosha Village/Desert Camp or Hotel Zum Kaiser; and a N$200 dinner voucher at any Taleni Africa Property.

Starter

Halloumi and mushroom kebabs with green salsa

Method

Skewer the mushrooms and halloumi and braai until done. Chop and mix the salsa ingredients (garlic, capers, parsley, basil, mint, mustard and vinegar) and serve with the kebabs.

Main course

Rolled pork neck with port sauce and mustard mash

Ingredients

Pork neck, crushed pineapple, prunes, chorizo, port shiraz, butter, spices, mustard, potato, baby marrow, tomatoes, Parmesan cheese.

Method

• Stuff the pork neck with pineapples, prunes and chorizo, and braai until tender.
• Mix ingredients for the port sauce (port shiraz, butter and spices) and bring to the boil.
• Boil potatoes and mash. Add mustard.
• Braai baby marrow and tomatoes and sprinkle with Parmesan cheese.

Dessert

Flambéed Amarula-and-pear crepes

Method

• Mix pancake batter and make the crepes.
• Fill with pear and Amarula mix, fold them, and flambé.