TASA Bush Cook competition – Wild Dog Safaris

Here are the detailed recipes as presented by third prize winners Wild Dog Safaris at the TASA Bush cook competition. 

Says Leslie: “Cooking on the fire can be quite a task, especially when it comes to perfecting the art of cooking prawns on the grill! The table setting was another challenge, as we wanted to stay with the Bush Cook theme. We stuck with shades of brown and presented our main course on wooden plates. While the cooking was great fun, walking away as the third prize winners was the best part!”

Each team member was awarded one night B&B at the Waterberg Guest Farm and a dinner for two at the Kalahari Sands Hotel.

Starter

Grilled prawns on a mixed leaf salad bed with lemon aioli.

Method

Marinade prawns in garlic, chilli, ginger, spring onions, and olive oil. Sear in a hot pan and serve with lemon aioli.

Main course

Slow-cooked leg of lamb with potatoes and seasoned vegetables.

Ingredients

Leg of lamb, potatoes, garlic, rosemary, red wine, oil, cream, onions, cheese, fresh herbs, mayonnaise, carrots, mangetout, mint, vinegar, sugar and butter.

Method

Slow-cook the lamb on the coals, serve with reduced red wine sauce and vegetables.

Dessert

Malva (marshmallow) pudding with fresh vanilla cream

Method

Mix sugar, butter, eggs, apricot jam, flour, milk, vinegar, bicarbonate of soda, ideal milk and vanilla essence. Cook in a potjie (three-legged iron pot) on the fire.