Braai, Meat and Glazes

Red Gold Leg of Lamb with Roasted Veggies This Red Gold leg of lamb can be cooked in two ways: over indirect heat in a Weber or similar kettle braai, or in a conventional home oven. The ingredients and flavour mixture stay the same. Only the heat setup changes. The lamb, potatoes and carrots begin … Read more

How to Pack a Week’s Tomato, Onion and Garlic Base Without Filling Your Ammo Crate With Tins Planning camp meals often creates a packing problem. Many easy camping dishes start with the same three ingredients: Jump to the Camp Recipe To cook these meals the conventional way, you may need several tins of chopped tomatoes, … Read more

How to Keep Potjie Gravy Thick and Rich Without Packet Soup or Endless Boiling A good potjie should have gravy that clings to the meat and vegetables. It should be rich, glossy and full of flavour—not a thin broth collecting at the bottom of the pot. Many potjie recipes solve watery gravy by adding brown … Read more

Pork filet Stroganoff with Red Gold Concentrate and Honey Ingredients: Method How Stroganoff Differs Around the World Because the dish traveled so extensively, different cultures put their own spin on the concept of meat in a rich, tangy sauce: Now we added Red Gold Tomato Concentrate for a local twist!