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Charl Cooks
Charl Cooks
Charl Cooks is one of the most well-loved and 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, takes the listener step by step 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.

10:30 (GMT+2), Tue, Tuesday, May 26, 2015
A visit to a newly opened dim sum restaurant on my favourite strip of eateries, sent me to the kitchen to make a couple soups. Add to that a craving for crème caramel, and that’s what we have this week. I have adapted the crème caramel recipe from Chinese prawn meatball & mushroom soup Soup: Prawn shells and heads from the meatballs 1,5 litres water 1 chicken stock c... read more

16:07 (GMT+2), Fri, Friday, May 15, 2015
Buttermilk Chicken Curry Marinade: 500ml buttermilk 60ml lemon juice 5cm piece of fresh ginger, peeled a cut into a few pieces 1 - 4 fat cloves of garlic, peeled 15ml garam masala 10ml cayenne pepper 5ml turmeric 2,5ml ground coriander 2,5ml ground cumin 10ml salt   Liquidise all the marinade ingredients together till even textured (up to 30 seconds) – use a liquidiser or stick blender. ... read more

07:53 (GMT+2), Mon, Monday, May 11, 2015
This week I thought I’d look at reliable versions of a few dishes. It’s a bit of mixed bag – and while you probably wouldn’t serve the dishes at the same meal (then again, perhaps, why not), each one is a solid part of anyone’s culinary repertoire – they’re good for whipping up to impress: dates and family alike. A quick note on green Thai curries: like the other two best known Thai... read more

12:44 (GMT+2), Fri, Friday, April 24, 2015
              A perfect, clear evening was all the provocation I needed to light a fire this past week, the most recent cravings have been ribs, steak and fire potatoes. But since, like most, I work 8-5, there was a need for some clever boxing – I’ve still got marinated feta and pickled peppers, so decided to use both in the accompanying salad, but used mo... read more

11:14 (GMT+2), Fri, Friday, April 17, 2015
Last week’s edition was largely dedicated to the carbophobes, so this week, for a little balance, recipes that all contain carbs – and what better than one of the ultimate sandwiches, the jaffle. Generally humble, they can be dressed up quite impressively. I’ve had a busy week, and when I saw small amounts of leftovers in the fridge, I decided I would use them creatively in jaffle fillings. In general: But... read more

11:11 (GMT+2), Fri, Friday, April 10, 2015
Omelettes: Salmon & Cream Cheese; Salami & Camembert; Cheese Sausage & Tomato Aside from frittata (Italian omelette), I’ve featured omelettes only twice before, and maybe it’s because I joked at the time, that if I featured them, it meant I’d run out of ideas. I like the approach of making the egg the meal, with the ability to tailor ingredients – like a pizza. Turns out the joke&rsqu... read more

10:48 (GMT+2), Wed, Wednesday, April 08, 2015
A few home-made side dishes/accompaniments: Tapenade, Dukkah, Marinated feta & Kiwifruit Salsa In line with the 2015 food trend of making your own, here are a couple cool side dishes/accompaniments – 3 of the four would usually be things you’d buy, and the fourth is a fresh variation on salsa.   Olive Tapenade (this recipe is based on proportions given by my uncle André in Johann... read more

09:53 (GMT+2), Tue, Tuesday, February 24, 2015
Charl Cooks… Biltong, Biltong Alfredo Pasta and Pickled peppers   So, in the spirit of the food trend towards making your own and another of pickling, I thought I’d wade into the controversial territory of biltong making.   Biltong is dried, cured meat that originated in South Africa, generally made from raw fillets of meat, cut into strips and spiced. Originally only spiced with salt, the cu... read more

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