FOOD FEATURE
O O K H T I W G N GOOD EATI us Make your own delicio
s chakalaka hamburger
Nothing is as tasty or South Method: African as chakalaka relish on • Grease a griddle pan with the oil. Heat and add the beef patties. Grill a hamburger. Here’s how to until cooked. make a mighty pleasing meal: • Add the hamburger rolls to the griddle Ingredients: • • • •
30ml sunflower oil 4 x 100 g beef patties 4 hamburger rolls, halved 1 x 410 g can KOO MILD & SPICY CHAKALAKA • Salt and freshly ground black pepper to taste
To serve:
• Dairybelle choice butter • Fresh lettuce • 1 ripe tomato, sliced
pan cut-side down and toast until golden in colour. • Heat the KOO MILD & SPICY CHAKALAKA in a small heavy-based saucepan and cook until heated through. • Spread the butter onto each roll. Arrange a piece of lettuce on the bottom half of the toasted bread roll, add a slice of tomato, a hamburger patty and a spoonful of KOO MILD & SPICY CHAKALAKA. Season to taste. • Place the remaining bread roll halves on top. Serve immediately.
Variation:
• For Chakalaka boerewors rolls replace the patties with boerewors and the rolls with hotdog rolls.
E M I T A T A E T I B ONE SUCCULENT wing
BRM gets the juices flo
The company grew out of a real need identified by Talpert and Candelaria for top quality, perfectly marinated ribs, an extremely popular item on South African menus. The two say that, for people working in the industry, sourcing rib meat of consistently high quality, that was also quick and easy to prepare, was a challenge.
Tender, succulent barbeque ribs … the very thought makes the juices flow. The problem facing entrepreneurs Seymour Talpert and Johnny Candelaria, however, was where to find them.
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The ideal product had to be of exceptional quality, flavoursome, with not too much fat, marinated to perfection, fall-off-the-bone tender and fully cooked - requiring nothing more than a few minutes of flash-grilling on a grill or over an open flame for that authentic steakhouse taste.
Like many great ideas, this one, too, had humble beginnings. The founders initially started testing their ribs process and recipes in the back of a restaurant kitchen and started operating in their first premises of over just 60 square metres. Over the course of almost 30 years of tireless research and development, a few “back to the drawing board” moments and the combined efforts of these industry mavericks and various professionals from the restaurant, hotel and food service industry, “the perfect rib” finally became a reality. Today, not only ribs but an entire range of fully cooked and marinated BRM meat products are available to both the restaurant and catering industries as well as directly to consumers through retail chains and a well-stocked factory shop.
Image courtesy of Shutterstock
This is why, in the mid 1980s, they founded Barbeque Rib Manufacturers, or “BRM” as the company is known today.
