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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.



10:39 (GMT+2), Mon, Monday, September 01, 2014
Charl Cooks... Frittata, Salad and Classic Baked New York Cheesecake for Spring I mention every year, to clear up any confusion, that Spring truly only starts on 21 September, but I think by the 1st we’re ready to say goodbye to Winter; accordingly the Spring column coincides with the 1st – a perfect opportunity to feature some lighter fresher salads and always a cheesecake. Salmon & Cream Cheese Frittata... read more

08:43 (GMT+2), Tue, Tuesday, August 26, 2014
Charl Cooks… Two more soups and Oxtail in Rooibos & Sherry Last week I was almost bragging about good weather, this week, it seems a bit of a sting in the tail of winter, so two last soups, both a little unusual, but very tasty; and oxtail – a wintery dish, but so popular it’s on many restaurant menus all year round. Roasted Brinjal Soup 1kg brinjals (about 4 medium to large), trimmed and sliced... read more

10:31 (GMT+2), Mon, Monday, August 18, 2014
Charl Cooks… Lamb ribs n basting on the braai and a couple salads With the now cold, now warm weather we experience at this time of year, it makes sense to give you options for both. Last week, when it seemed like the weather would be pleasant into the evening, I had a quick braai after work – been craving lamb ribs for ages, so decided to try them with a couple different bastings. Much earlier in the featur... read more

14:25 (GMT+2), Mon, Monday, August 11, 2014
Charl Cooks… Cream of Bloody Mary Soup and Granola for dessert The weather is definitely warming up in general, sunset is slightly later, but it’s not over yet – so, perfect for a soup – one is a variation on tomato soup. The good news, since we are headed for warmer weather, is that it could also be served cold. Then following on the Paul Cluver Wines pairing from a couple weeks ago, I thought ... read more

16:22 (GMT+2), Mon, Monday, August 04, 2014
Charl Cooks… Pineapple/Mint Sorbet, Beef Ragu, Oven-dried Tomato Pesto This past weekend I hosted another food and wine evening, this time pairing with Paul Cluver wines. I used a couple of the dishes from the Algoa FM client function in early June, namely the Biltong Vichyssoise and Pineapple/Mint sorbet, but added Green Thai Chicken Salad, Beef Ragu on buttered Linguine with Oven-dried Tomato Pesto and, for dessert... read more

09:39 (GMT+2), Tue, Tuesday, July 29, 2014
Charl Cooks… 3 recipes from the Aurora Cookbook This week I went to the launch of a very special cookbook – an absolute labour of love by the Aurora fundraiser, Briony Sparg, who has also been an on-air colleague for many years now. Many local personalities were approached about 18 months ago to submit recipes for the book which is now a reality. Obviously it is being used as a fundraising project , so please g... read more

15:33 (GMT+2), Mon, Monday, July 21, 2014
Charl Cooks… Peri-peri Prawns, Masala Chicken and Ratatouille Lamb shanks A bit of a mixed bag this week, but all good recipes for the continuing winter chill… Peri-peri oil, to use on anything you like (but prawns today), spiced masala chicken on chakalaka rice and lamb shanks, done with ratatouille veg. Peri Peri Oil 4-12 dried birds eye chillies (with or without seeds), chopped finely 2,5cm piece fre... read more

08:58 (GMT+2), Mon, Monday, July 14, 2014
Charl Cooks… Curries: Butternut and Apricot Chicken; also Gluhwein I’m not sure if I’m just being a coastal softie, but I swear this winter has been colder than last year. So what do we do? We make more warming dishes… One for the vegetarians – it’s a variation of a friend’s and a fruity chicken one, where you can vary the spice mix to your taste. I spoke about my Gluhwein acciden... read more

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