Bake That Thing! - Father’s Day Braai Bakes with Chef Clem Pedro
The best memories are made around the braai, with Dad at the fire and family by his side.
Ingredients:
- 4 cups cake wheat flour
- 1 packet instant yeast
- ½ tot (approx. 2.5 tsp / 12ml) salt
- 1¾ cups lukewarm water
- Extra flour for dusting
- Butter, jam, or cheese for serving
How To Make The Ultimate Roosterkoek
- Mix the Dough: In a large mixing bowl, combine the cake wheat flour, instant yeast, and salt. Pour in the lukewarm water and use your hands to bring the mixture together until a cohesive dough forms.
- The First Rise: Cover the dough with cling wrap, ensuring the plastic sits directly onto the surface of the dough to prevent a skin from forming. Leave it to rise in a warm spot for 1 hour.
- Shape and Portion: Generously dust your clean work surface with extra flour. Turn the risen dough out onto the surface and dust the top of the dough with a bit more flour to make it easy to handle. Use your hands to gently flatten and spread the dough out, then cut it cleanly into 12 even portions.
- Prep for the Fire: Transfer the portioned dough pieces onto a large floured baking tray to carry out to the braai area. If any pieces feel sticky, give them another light dusting of flour.
- Bake on the Coals: Ensure your braai grid is clean and your coals are hot. Pack the roosterkoek portions directly onto the grid over the hot coals. Braai for roughly 15 minutes, turning frequently, until they develop beautiful charred brown spots and sound hollow when tapped. Break one open to verify the center is perfectly fluffy and cooked through.
- Serve: Slice open while piping hot and serve generously with butter, cheese, or your favorite toppings.
Ingredients:
- 1 large store-bought baguette or French loaf
- 150g butter, softened
- 3-4 garlic cloves, finely minced
- 2 tbsp fresh parsley, finely chopped
- 1½ cups mature Gouda or Cheddar, grated
- 1 cup finely sliced beef biltong
- Salt and black pepper to taste
How To Make Loaded Garlic, Cheese & Biltong Baguette
- Make the Garlic Butter: In a small bowl, thoroughly combine the softened butter, minced garlic, chopped parsley, and a pinch of salt and pepper until smooth.
- Prep the Baguette: Using a sharp serrated bread knife, slice the store-bought baguette at 2cm intervals, cutting deep into the loaf but being careful not to slice all the way through the bottom crust.
- Stuff the Loaf: Generously spread the garlic butter into every single cut of the baguette. Follow with a generous packing of finely sliced biltong, and pack the remaining spaces tightly with the grated cheese.
- Wrap and Melt: Wrap the entire stuffed baguette securely in a double layer of heavy-duty aluminum foil to keep the moisture in.
- Braai (or Bake): Place the foil-wrapped parcel onto medium braai coals (or into an oven preheated to 180°C) for about 15 minutes, turning occasionally. To get a crispy crust, carefully open the top of the foil for the last 3–5 minutes until the cheese is completely melted, bubbling, and golden brown.
- Serve: Pull apart or slice completely while hot and