CHARL COOKS

Charl Cooks is one of the most well-love longest running features on Algoa FM.

For over 7 years, Charl Leslie has whipped up his own batch of culinary delights and shared these with Algoa Country. From tasty treats, decadent desserts and mouth watering meals, Charl Cooks has an exhaustive history of incredible foods and advice.

A self-taught chef, Charl Leslie, take the listener step by sstep along the path to improving cooking skills, as he himself has done. Admitting mistakes and learning from them along the way.

Catch Charl Cooks, on Sundays at 08:10 on Algoa FM.

11:08 (GMT+2) Fri, 09 Dec 2016
For the perfect roast beef pay attention to: Cut:Best joints are Rib (usually cooked on the bone), Sirloin or Fillet. (partially as a challenge I used a deboned Aitchbone roast). The meat should also be dark in colour (ie hung well and mature). Fat i
10:09 (GMT+2) Fri, 25 Nov 2016
For this week, I’m thinking we should start adding a couple dishes for the holidays – either special enough to make and use as gifts (like today’s muesli) or quick and easy meals for one – or to multiply for visitors (unexpect
12:44 (GMT+2) Fri, 04 Nov 2016
These snack ideas are mostly quick - any one recipe can be made in under 45mins, most less than 20.Cheese balls are speedy & easy to make - creamy little bites for canapés or snacks with crudités, crackers or crusty bread.Blue chees
11:35 (GMT+2) Thu, 20 Oct 2016
This week, 4 great ideas for leftover chicken: salad with peaches (or nectarines or preferred, suitable fruit – kiwi etc), easy baked tortillas (in the pic) Chinese fried rice and an Asian pasta salad. In all cases the chicken quantities are approxim
11:13 (GMT+2) Thu, 13 Oct 2016
Despite the wind being experienced at the coast at this time of year, it’s definitely warmer generally and lighter earlier, so let’s have a couple salad ideas. And I say ideas, because I’ve always been a little sceptical about recipes for salads, the
14:53 (GMT+2) Thu, 06 Oct 2016
Prawn, Avocado and Mango Cocktail350g (frozen weight) shelled and veined prawns, defrosted30ml butter2 medium, ripe but firm avocado pears (cubed or sliced)2 medium, firm almost ripe mangos (cubed or sliced)a bag of mixed salad leavescherry tomatoesc
09:21 (GMT+2) Thu, 29 Sep 2016
A couple weeks ago, I joined a few foodies to be whisked away to Plett for a whirlwind tour of 5 of the 10 farms being featured in the 3rd fest. We were treated amazingly well, and enjoyed pretty marvellous tastes and textures, while becoming acquain
10:36 (GMT+2) Thu, 22 Sep 2016
p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Calibri; -webkit-text-stroke: #000000}span.s1 {font-kerning: none}This week a little indulgence, but with some good sense – an ongoing food trend is toward slight refinements on comfort food – eithe
09:18 (GMT+2) Thu, 15 Sep 2016
p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Calibri; -webkit-text-stroke: #000000}span.s1 {font-kerning: none}span.s2 {text-decoration: underline ; font-kerning: none; color: #0463c1; -webkit-text-stroke: 0px #0463c1}span.s3 {text-decoration:
08:46 (GMT+2) Sat, 10 Sep 2016
p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial; -webkit-text-stroke: #000000}p.p2 {margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Calibri; -webkit-text-stroke: #000000}span.s1 {font-kerning: none}This is always an interesting time of year,