1 whole beef fillet 125ml thyme leaves 4 cloves of garlic 10ml onion salt or sea salt 60ml vegetable oil 30ml red wine vinegar
Blitz together the thyme, garlic, onion salt, vegetable oil and vinegar with a stick blender. You are looking for a very thick paste. Set aside. Dry the beef fillet and tie it up. Rub the herb paste over the fillet. Cook on a rotisserie over medium-warm coals for 1 hour 15 minutes. Cover the cooked fillet with aluminium foil and leave to rest for 15 minutes. Slice into portions and serve.
Roosterkoek is a traditional South African bread roll that is cooked on an open fire. It is smoky, slightly charred and heaven-in-a-bite when eaten slightly warm with butter. This recipe makes about 10 – 12 roosterkoeke.
1kg bread flour 15g instant yeast 15ml salt about 700ml lukewarm water
Add the flour, yeast and salt to the bowl of a stand mixer fitted with a dough hook. Turn the mixer on to a low speed and add just enough water to make a stiff dough. Knead on medium speed for 5 minutes until the dough is elastic and smooth. Lightly oil a clean mixing bowl, place the dough in it and cover with a clean tea towel. Proof the dough for 90 minutes. Knock the dough back and roll it to a 2cm thickness on an oiled work surface. Cut the rolled dough into roughly 10 – 12 equal sized pieces. Place the pieces of dough about 5cm apart on an oiled baking sheet. Cover with a tea towel and set aside to rise while you get your break/outdoor fire ready.
Brush the griddle with a thin layer of vegetable oil and wait for any flair-ups/flames to die away. Cook the Roosterkoek on a medium-warm fire for 10 minutes before turning them over for another 10 minutes cooking time. Serve slightly warm with butter and your choice of filling.
My Whisk and I 