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Roosterkoek – a necessity at every braai (and festival)!

Posted on November 27, 2013 by in baked goods

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Roosterkoek

Roosterkoek, it is hard to imagine a good old South African braai (BBQ) without it!

Roosterkoek forms such a big part of our South African culture, that more and more, I find them  at festivals and markets …….  adorned with syrup, cheese, scrambled egg and bacon! Roosterkoek is literally pieces of bread dough that has been cooked on a grid over goals. I have had some really bad roosterkoeke in my life, charcoal on the outside and still raw on the inside, or very dense and heavy roosterkoek! So although it is fairly easy to make roosterkoek, there are a few crucial points to get right before you can join the Roosterkoek Guild!

Roosterkoek


In my family making braai broodjies is a big deal! A proper braai broodjie must be made with white bread, big slices of tomato, a few slices onion and lots of grated cheese! Oops, nearly forgot the salt and black pepper. As we are exposed to new tastes and ideas, even our braaibroodjies have to adapt. Two years ago, I saw this long ciabatta in the bakkery and created this braaibroodjie, my version of a Jack Parow Braaibroodjie! Once we started making roosterkoek, the braaibroodjies had to take a back seat for a while, because the idea of biting into soft, warm roosterkoeke, dripping with butter and syrup seduced us! I am happy to report that the braaibroodjie has made a comeback and we now settle for roosterkoek every now and then!

Roosterkoek

This week RSG is making headlines with having the first ever, Kunstefees (Art Festival) on radio! Just like any other art festival, the days on air are filled with drama, music in all genres, open debates, but also cooking demos and food stalls where you can eat and learn about making samoosas, wine pairing and yes, making roosterkoek to mention just a few.

We wanted to find the king or queen of roosterkoek in South Africa and after some social media search, I found her and if you tune in tomorrow morning she will share her roosterkoek secrets with you! This is my recipe, because I thought it would be cruel to share a recipe for roosterkoek of someone who is earning a living from their recipe. Maybe we are lucky and she does share her recipe, in the meantime, here is mine!

NB – Remember your roosterkoek is cooked on open coals, so once you start making the dough, also light your fire, or use the warm coals after you have braaied your meat. You must be able to hold your hands over the coals for 10 seconds without burning, then the colas are ready! Any warmer than that and you will end up with charcoal offerings. Also make sure your grid is very clean and I spray my grid with Spray ‘n Cook! You can also make roosterkoek on  griddle pan if you yearn for them and there is a gail force storm outside!

Roosterkoek

Roosterkoek

makes about 15 – 20

Ingredients

800 g flour

5 ml salt

5 ml sugar

10 ml instant yeast

30 ml olive oil

500 ml lukewarm water

Method

Place the flour, salt, sugar and yeast in a big glass or stainless steel bowl. Mix the olive oil and lukewarm water and while you mix the flour with your one hand, add the water bit-by-bit and keep mixing until you have a workable dough, not too dry and not too wet. If you need more water, add a little more. Knead for about 3 minutes, keep the dough in the bowl, cover with a cloth and allow the prove in a warm place in the kitchen. Once the dough has doubled in size, knead it down once more and then divide the dough into 15-20 even-sized buns.

Once your coals are ready, place the roosterkoek on the grid and slowly cook them on the one side, until you see grid marks and then only them over. If you tap on the roosterkoek with your finger and it has a hollow sound, they are ready to enjoy!

Favorite toppings for roosterkoek

– just butter (real butter)

– homemade apricot jam

– bacon and maple or golden syrup

– bacon and eggs

– cheese

– preserved fig and camembert

Tomorrow morning just after the 9 o’clock news, I will be  part of the RSG kunstefees , sharing this easy recipe with you! I will also speak to the queen of roosterkoek! Get ready to be amazed! I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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10 Responses to “Roosterkoek – a necessity at every braai (and festival)!”

  1. Annette 28 November 2013 at 9:51 am #

    Nina watter van die pakkies droe gis is die beste om te gebruik. daar is soveel verskillende kleure en dit maak my lekker deur mekaar

    dankie
    annett

    • nerinatimm 28 November 2013 at 11:42 am #

      Hello Annette

      Ons het mos maar groot geword met Anchor yeast en ek gebruik dit nog steeds!

  2. Hannelie 28 November 2013 at 6:36 pm #

    Beste Nina
    Jammer ek kom hier helemal uit die verkeerde hoek. Paar dae gelede het ek op jou blog gelees dat jy verwys na nog ‘n blogger en ek dink dit was “swivel en swirl” maar ek dink ek het die kat aan die stert beet, want ek kan dit nou nerens opspoor nie. Kan jy my dalk reghelp, daar was ‘n heerlike brood resep op haar webblad wat ek graag sal wil bekom.

    Geniet jou resepte baie en luister altyd na jou praatjies – doet zoo voort!

    • nerinatimm 29 November 2013 at 5:43 am #

      Gits Hannelie, ek is nie seker nie, miskien Drizzle and Dip?

  3. Sally Pienaar 28 November 2013 at 6:37 pm #

    Ek is deesdae ‘n lui kok (het nog nooit sukses gehad met enige suurdeeg ding nie, dink is te haastig. Kan ek winkel brooddeeg gebruik?

    • nerinatimm 29 November 2013 at 5:40 am #

      Ja, jy kan beslis!

  4. Annelise 30 November 2013 at 10:50 am #

    Wanneer mens mos ‘n LEKKER persent kry … dan bly mens mos nie stil daaroor nie … Ek het van hierdie tuisgemaakte WARM roosterkoeke, gemaak deur Nina … Ja … NINA!!! PERSENT gekry!! Watertand verby!! Met kaas en konfyt JA!! Jy maak my verlang na my oupa wat in Kuruman gebly het … OUPA PEENS!! … Dankie Nina!!

  5. Jaco 13 November 2015 at 11:08 am #

    Goeiedag Nina.

    Sal ek die resep kan halfeer en nog steeds ‘n goeie produk kan maak? 15 tot 20 broodjies is bietjie baie broodjies vir my en my vrou.

    Dankie

    Jaco

    • nerinatimm 30 November 2015 at 6:43 pm #

      Jac, ja ek dink definitief jy kan! Of neem die hele bondel deeg en sit helfte in ‘n broodpannetjie en bak vir iemand ‘n broodjie.


Trackbacks/Pingbacks

  1. Cheese Snacks all wrapped up in crispy bacon! | My Easy Cooking - July 16, 2014

    […] tart with bacon and cheese and tell me who would not want a piece or two of that! Even our classic South African Roosterkoek, comes to life with a generous helping of grated […]

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