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    She’s first and foremost a woman with a vision, love and passion for luxury and carrying this through everything she does. As a Creative Entrepreneur, Author and Mum – ask her for tips and more!

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    There are two kinds of people in this world; pot-s There are two kinds of people in this world; pot-stirrers (the literal interpretation) and those who prefer to leave something to cook with no interference. If you are the latter, then you will appreciate the Rotisserie feature on the Megamaster Apex 6-Burner Patio Gas Braai. - I think this might single-handedly change how I prepare chicken - I loved how succulent the meat remained with the charred texture and smokey 'braai' smell. You don't need to step into your kitchen; the entire meal may be prepared on your braai (the Tahini Grilled Carrot might be my favourite accompaniment of this meal). - Harissa Chicken Prep time: 5 minutes Cooking time 45 minutes - Ingredients 10 dried red chilli 2 to 6 fresh red chilli 2 tsp ground coriander 1 tbsp ground cumin 4 tsp ground garlic 2 tbsp lemon juice 1 tsp Paprika 2 tbsp sundried tomato 1 tsp salt 2 tbsp olive oil to create a paste - Soak the dried chilli just until it softens. Add the fresh red chilli, garlic and sundried tomato and grind into a paste. Stir in the balance of the ingredients. - Make slits into the chicken and rub the paste all over. Remember to get in under the skin if using chicken with Skin on (preferable). - Thread onto your rotisserie stick on your Megamaster and switch on. Allow to grill on a low heat with the lid on for 20 minutes. - After 20 minutes, baste with melted butter and continue to grill until done. - Serve with Tahini Grilled Carrot and Honeyed Sweet Potato on Whipped Feta. - @megamaster_sa #24daysofheritage
    I would rarely say that you must try something. Or I would rarely say that you must try something. Or encourage you to toss out any other recipe that you might have for a particular dish. But once you've attempted this recipe, you will easily understand why you definitely don't need another recipe for Garlic Bread (and whilst there's more than one way to make garlic bread, you need to save this recipe). - I used 1 large Baguette (if you're in the Jhb South vicinity, I'd recommend using the French Loaf from @salehsbakery) - In a small pan, add 125ml of butter. - To this add: - 1 tsp ground garlic - half a tsp ground green chilli (optional) - half a tsp salt - 250ml fresh cream (if possible, use double thick cream, but this isn't absolutely necessary) - Whisk until thick - Pour over halved bread. (I'd halve the bread horizontally and leave open). - Top with any cheese; I used Gouda and Mozarella. - Bake just until the cheese melts, before the edges start to over-brown and crispen. - Sprinkle Parsley when done. - Cut into little sticks and serve warm. - Tips: Make this just before serving. If prepared in advance it will start to get soggy. The idea is to have crispened edges and stringy cheese. - You may roast the garlic whole if you wish. It adds a roasted taste to the garlic bread.
    A braai is the defining moment that the warmer mon A braai is the defining moment that the warmer months are approaching. However, after you've done preparing the protein and salads, the last thing you'd want to do is to prepare a dessert. - Smores requires 3 very basic ingredients. I'd love to encourage you to make your own Marshmallows and crackers, but we're not going to attempt being overachievers when this dessert is best kept at its most simple. I actually didn't realise how much of a novelty Smores actually were until I made this), admittedly for the first time ever). I'd suggest getting the kids to thread the Marshmallows on and getting the crackers and chocolate ready. - Smores Prep Time 5 minutes Cooking time 1 minute - It's so simple, all you do is thread a Marshmallow onto a stick. Place it on the grill but watch that it doesn't burn. It only needs a minute in moderate flame. - Immediately place it onto a cracker and insert a piece of mint chocolate onto it. - Eat warm. - Variations: 1. Drizzle chocolate or Caramel sauce over and crumble tennis biscuits over the puffy marshmallow and chocolate for a Peppermint Delight. - 2. Add a light Sprinkle of sea salt flakes over chocolate. - 3. Stuff Digestive Biscuits onto the marshmallow. - Have you tasted Smores? I'm really late to this party! - #24daysofheritage #heritagemonth #heritageday @megamaster_sa
    When potato salad is made right (still warm with t When potato salad is made right (still warm with the butter dripping over the sides of the lightly mashed potato) it's something pretty special. - And whilst some things are fairly negotiable when it comes down to making a Potato Salad, one should never skimp on good quality mayonnaise or butter. - Ingredients for 6 people 6 to 7 potato, peeled and cut into medium sized cubes Salt for the water (approximately 1 tbsp for 1.5l) 2 to 3 tbsp good quality mayonnaise 3 to 4 tbsp butter 4 tbsp fresh cream or 2 tbsp double thick cream Salt and fresh ground black pepper Finely chopped herbs Optional: 3 boiled and peeled eggs, cut into cubes - Simmer the potato in salted water (and not boil). Ideally, you don't want to drain the liquid, but rather allow the starch to cook and thicken during the cooking process. - The potato should still be whole, but soft enough for a knife to go through. - Gently fold in the balance of the ingredients. Add the egg last, but don't overmix it. - Serve warm. Tips: 1. Balance potato and sweet potato if you're watching what you eat. 2. I prefer to use Hellmans Mayonnaise (or if that's unavailable, Woolworths Salad Cream is the next best alternative). 3. I prefer fresh herbs to add flavour and texture. Use chopped coriander, dill or parsley. 4. I personally feel a potato Salad is incomplete if there's no egg. Give it a light fold just enough to cover the egg and not break it up completely. 5. I alternate between using cream and sour cream. Both create the creamy texture but neither make the salad feel heavy.
    There are certain recipes that you gravitate towar There are certain recipes that you gravitate towards; those play-it-safe ones that are hand-written in your cookbooks. Often, they aren't even actual recipes. But because they've become so familiar, you don't even have it written down. - Baked Beans Salad is one of those for me; after all it really is one of the 3 Salads that my children actually eat at a braai. In most cases, no one fusses around the Salads at a Braai, yet we continue to make them - lol - - There are so many versions of this, but for the 'beginner braai-person', this is quick, requires no skill and inexpensive. - 1 can of Baked Beans 1 red, or white onion cubed 1 green chilli, sliced 1 tomato cubed 2 tbsp chopped fresh coriander Half a tsp chilli powder Half a tsp salt 2 tbsp vinegar Half a tsp white sugar - Mix and refrigerate until ready to use.
    Grilled Masala Fish Prep time: 15m Cooking time: 1 Grilled Masala Fish Prep time: 15m Cooking time: 15m for a medium sized fish. 20m for a slightly larger fish. - During entertaining, I like to be able to prepare all of my meals in one area. This helps when we have guests over and it doesn't mean that I have to move between the kitchen and the braai area outdoors. - The fish, potato and rice can all be prepared on the Megamaster. I used a Megamaster pot alongside my fish so everything got done at the same time. - For the fish: Purchase your fish according to the required size for your family. I used a 1kg fish for 2 adults and 4 children. Always ask for a firm white fish, and request that the fishmonger butterflies it; in this way all the spices and marinade can get into the flesh of the fish. - Dry roast the following spices in a pan: 2 tbsp coriander seeds  1 tbsp cumin seeds  1 tsp whole black peppercorns  5 to 7 dried red chilli  2 stems of curry leaf - Once it emits a fragrant Aroma, remove from the heat. Allow the spices to cool and then grind it into a fine powder. - Mix the spices with a quarter cup of Peri-peri oil. - Stir in: 1 tbsp ground garlic Half a tsp tumeric powder A quarter cup of lemon juice - Using your hands, smear this over the fish and remember to go into the cavity inside. - Finally, grind over a good amount of salt. Remember to salt the body of the fish. - Lightly brush oil on the Megamaster grill. You may also lightly spray of cooking spray to avoid sticking. - Place the fish and close the lid. - The fish needs approximately 15m to braai on a medium setting. Increase the flames towards the end to lightly char the fish. - Some notes: I prefer to braai fish on the bone as this holds it all together. If you're nervous about braai'ing a full fish, simply wrap in foil and turn as necessary. - Recipe for the Rice and Potato in comments. - @megamaster_sa #24daysofheritage #braai #braairecipes #heritageday #heritagemonth
    © 2020 Naqiyah Mayat
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