GRAAFF-REINET NEWS - In the spirit of Heritage Month, local hairdresser and talented cook Victor 'Vic' Verwey is excited to share a few of his favourite braai recipes.
On this week's menu is:
Stuffed eland fillet
- 2,5 kg eland fillet
- 500 g marrow bones
- pepper to taste
- 1 piece of (40 cmsquare) pork crackling
- 10 potatoes
- 10 onions
- 1 cup of brandy
Method
Cut a pocket in the fillet. Remove the marrow from the bones and use it to stuff the fillet. Season, and wrap it in the crackling. Put some chicken wire into a flat pot, then add the meat. Roast in the oven or on the fire (with coals on the lid) for 2 hours. Add the potatoes, onions and brandy after the first hour.
A tip from Vic:
Enjoy with bacon chips and spinach
Next week
Vic shares a recipe for delicious mealie bread, to enjoy with this meal.
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