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Everywhere I go I meet folks who love to cook, so it seems to be a natural progression to share the joy of cooking and socializing around food on this platform.


Ceridwyn's Leek & Lentil Soup

Winter comfort cooking...... 

published on 6 August 2016 


Boetie's Fish Parcel

Hake in a tinfoil parcel together with tomato slices, diced onion and grated cheese,  cooked on the coals... 

published on 21 July 2016 


Rosemary & Thyme Chicken Spatchcock

Butterflied chicken on the coals... 

                                      published on 9 June 2016 

Ingredients: 1 Large chicken ( + - 2 kg.), Rosemary & Thyme (fresh & finely chopped, Garlic (finely chopped), Lemon (cut in quarters), Olive Oil, Curry Powder, Salt & Pepper

Method: Make a fire. Butterfly the chicken in half by slicing down the backbone on either side and removing it. Make a loose paste with the olive oil, herbs and garlic. Loosen the skin of the chicken from the flesh with your fingers. Spoon the herb paste under the skin and spread further with your fingers (taking care not to tear the skin.) Make a rub with the curry powder, salt & pepper. Rub this over the outer skin. When the coals are ready, barbecue the bony side  of the chicken first for about 10 min. or until brown and crispy. When the coals lost some heat, turn the chicken over and barbecue it on the other side for about 30 min. Squeeze fresh lemon juice over the chicken from time to time while it is cooking.