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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.

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

09:46 (GMT+2), Tue, Tuesday, February 24, 2015
Charl Cooks… Basil & Lime Sorbet and White Chocolate and chai tea cheesecake with Salted caramel   This past week was definitely more interesting than usual, and that’s the most positive way I can put it – a slip in the shower on Tuesday night left me unable to do the cooking/foodstyling and typing that this this weekly column requires  – nothing too serious, just 5 stitches on my e... read more

09:38 (GMT+2), Tue, Tuesday, February 24, 2015
Charl Cooks... Cheddar Chilli Muffins and Persian Lamb Shank Potjie with Crunchy Basmati Rice & Cucumber Yoghurt   There’s a great Mediterranean restaurant I’ve been going to for years and have tasted everything on the menu. Except one of the most obvious – a tagine (Moroccan stew and the container it is cooked in) with a delightful amount of flavour; and, with that in mind, I thought I’d... read more

09:33 (GMT+2), Tue, Tuesday, February 24, 2015
Charl Cooks... Easy Valentines 3 Course: Wild Mushroom Toast; Green Thai Prawn & Pasta Rice; Oreo Truffles   In case you don’t know by now, each year I write a Valentines column for men who’d like to impress in the kitchen. For this menu, make truffles on Friday night or Saturday morning and the rest, on the spot – prep ingredients well before cooking! Good luck.   Wild Mushroom toas... read more

16:35 (GMT+2), Mon, Monday, January 26, 2015
Charl Cooks… Quiche and Pineapple Flan Sometimes it’s about cravings, sometimes nostalgia, sometimes both. This week I’m featuring a couple of my late ouma’s recipes – one for savoury pastry (basically a savoury shortcrust) that I’ve converted to the food processor because, most of my culinary efforts relating to pastry to have been short lived; the moment I saw the words “rub butt... read more

15:14 (GMT+2), Mon, Monday, January 12, 2015
Charl Cooks… Food trends for 2015 Welcome to 2015 and plenty new trends to be aware of in food – always tricky to write about, because despite the “global village” – we don’t necessarily slavishly follow international trends in SA. I was interested to see a local article, where some top SA foodies were asked for their predictions. For the sake of fun, I’ll mention both. From the... read more

12:30 (GMT+2), Mon, Monday, December 08, 2014
Charl Cooks… Christmas meal starter and main This year has run away with me, I’m struggling to believe it’s almost over. This is the second last print edition of Charl Kook for the year, so time to focus on the festive season. I’ve dusted off a couple of recipes from the archive for this year’s festive meal – this week we’ll handle starter and main, and next week dessert and perhap... read more

11:36 (GMT+2), Mon, Monday, December 01, 2014
Charl Cooks... More Chicken: Salt & Pepper Popcorn, Sosaties with apricots, Mini Bites and a Low GI Veg bake This week I thought we’d feature some more chicken recipes, including a third sosatie recipe (after last week’s two). Rightfully, still a popular choice as a great source of protein and breast is particularly low in fat; the flavour is light and it’s quite versatile as a meat. One of the fore-ru... read more

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