Add a Little Kindle With the Safari Chef


Apr 2 2015

Add a little ‘kindle with the Safari Chef’ to ignite Father’s Day this June! Derek Weimer, South Africa’s premier outdoor chef takes some time to share culinary ideas with Latest Sightings. Unlike most holiday-makers or campers Derek says, “I take very little tinned food with when going to the bush. Perhaps, maybe some canned olives and peeled tinned tomatoes … but that is it!”

Derek successfully conceptualised the first outdoor culinary school in South Africa. Here students learn to masterfully create and cook meals which are leagues above your typical braai.

To top this, South African’s can expect the launch of a new TV series titled “The Safari Chef”. It will feature culturally interesting and historical colonial locations highlighting the fantastic food heritage of the regions travelled. For now that’s all Derek will divulge with us as it’s currently in production. He says “I don’t want to let the cat entirely out the bag”.  Hmmm let’s watch this space…!

Below, Derek has outlined a stirring “Safari Chef” menu over wood-fire (nothing beats this aroma, ambience and flavour) to impress “Dad” on Fathers’ Day:

STARTER:

Derek says’, “It’s the perfect season for soup!” He suggests a warm and easy home-made coconut and sweetcorn soup, served of course with pot bread.

Suggested ingredients:

  • 1 red onion chopped
  • 1 chilli chopped
  • 2 mealies – cut the kernels off
  • ¾ cup coconut cream
  • 3 cups vegetable stock
  • ¼ teaspoon dried tarragon
  • 2 tablespoons butter


Method

In an iron-pot, sauté onion and chilli with some butter until soft.
Add the remainder of the ingredients and simmer for 15 minutes.

MAIN:

IN LAYMENS TERMS, a tender fillet steak, with the tail end cut off.  He suggests that if you like nibbling cut the fillet into medallions.

  • Roll the fillet in ground cumin & coriander with a dash of salt & ground pepper.
  • Add a glug of olive oil to your pan, and pan fry until braised and brown on the outside.
  • Remove and pot roast for 15 minutes.
  • Following this, rap the fillet steaks in tin foil (don’t worry about the shiny side in or out).


Served with:

Par-boil peeled potatoes, coat lightly with flour and roast in your iron-pot till golden brown.
Refresh beans in cold water. Following this pan fry the beans in garlic butter plus regular butter.
You may now open the tin foil (your fillet should be succulent and slightly pink inside), and you should have some wonderful gravy to enhance the meal.

Serve all together!

DESSERT:

As you may be in the bush, you want to keep this as simple as possible (he laughs as he says, “And it gives you more time to drink another beer”).

  • Peel bananas and add a tablespoon of brandy and cinnamon to each (sprinkle).
  • Wrap them in tin foil.
  • Place them on the fire +- 5 minutes.
  • Unwrap and top with fresh whipped cream!


OR

As Derek enjoys fruit in the bush he also suggests ROASTED NECTARINES!

  • 6 nectarines (washed and pips removed).
  • Cut them in half.
  • Grill both sides until slightly brown.
  • Cut 12 slices of mozzarella cheese to approximately the same size as the nectarine diameters.
  • Place the nectarines in a flat bottomed iron-pot, cut side-up.
  • Place a slice of mozzarella cheese on top of each nectarine (ensure that your pot lid has been pre-heated to very hot over the coals before you place the lid back on the pot).
  • Place pot on the hot coals and bake until the cheese has melted.


*END*

Hygiene plays a significant factor with Derek and is what initially ignited his idea for an outdoor culinary school. “It’s more than just cleanliness,” he says, “It means that we ensure the food which we serve to our friends and family is free from disease”.

Derek lastly advises how we can avoid unhygienic work conditions in the bush:

1. Use water & soap to wash hands and dishes
2. Use disposable towels.
3. Use well sealed storage containers.
4. Use colour coded cutting boards, VERY IMPORTANT! Example:

  • GREEN for vegetables
  • RED for meats
  • WHITE for cooked food
  • BLUE for fish.


And with all these tips and ideas we hope that you have fun brewing up a perfect Father’s Day meal for dad.

Latest Sightings would also love to take this opportunity to wish all the Dads and heroes out there a happy Father’s Day for the 15th of June!

Notes:
Glug = depends on your personal taste, but approximately 1-2 tablespoons

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