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Sweet Corn Roesterkoek

Sweet Corn Roesterkoek

After 60 days and 7 000 kilometres on the road, it’s hard to imagine that the Ultimate Braai Master Season 4, Game On journey —which took 13 teams to some of the country’s most beautiful and remote locations— is finally over. 

Billed as the most combustible season yet, 13 teams faced a range of exceptionally tough challenges from host Justin Bonello and equally rigorous judging courtesy of Executive Chef, Bertus Basson and Chef, Petrus Madutlela, neither of whom did much to pull their punches.

Sweet Corn Roesterkoek with Smoked Paprika and Parsley Butter

With the Ultimate Braai Master Season 4, Game On journey over, you can try the teams' recipes at your next braai. Try this Sweet Corn Roesterkoek recipe. Food and Wine Sweet Corn Roesterkoek European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For the Roesterkoek
  • 4 cobs of corns, de-husked
  • 4 cups flour
  • 10 g yeast
  • 100 g butter (melted)
  • 10 g salt
  • 2 tbsp. dried basil
  • 15 g sugar
  • 300 ml water (or more if needed) – lukewarm
  • smoked paprika and parsley butter
  • 200 g salted butter, softened
  • 25 g fresh parsley, chopped
  • 40 ml smoked paprika
  • For the Smoked Paprika and Parsley Butter
  • 200 g salted butter, softened
  • 25 g fresh parsley, chopped
  • 40 ml smoked paprika

Instructions

Roesterjoek:

  1. Place the flour and salt in a big mixing bowl. In a separate bowl, combine the lukewarm water, yeast, sugar and butter. Add the chopped up herbs and de-husked corn to the flour.
  2. Mix the wet ingredients in with the dry ingredients. Once combined, knead the dough until it is elastic and smooth. Cover and leave to rise and double in size in a warm spot.
  3. Knock down the dough and shape into 10cm x 5cm rectangles (2cm thick). Allow to double in size for another 20 minutes, then braai over low coals until cooked - about 7 to 8 minutes a side. Serve warm.

Smoked Paprika and Parsley Butter

  1. Whisk the butter to room temperature, then stir through the parsley and smoked paprika. Set aside in the fridge to chill. Serve with hot bread.

 

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