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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.

12:15 (GMT+2), Tue, Tuesday, October 21, 2014
Charl Cooks… with Jenny Morris, the Giggling Gourmet A few weeks ago, I hosted the annual St Francis Hospice Ladies Spring Breakfast – a colourful celebration of life, where each table is decorated/themed and there is an annual, closely contested “Centrepiece Competition”. In addition to loads of positive energy and always being a great outing, this year the guests were Centrestage funny man/drummer... read more

12:47 (GMT+2), Wed, Wednesday, October 15, 2014
Charl Cooks… Hot Dogs, Pork Steaks and Spring rolls A bit of a mixed bag again this week, a few things I’ve had a craving for, so here they are: a variation on hot dogs, delicious vanilla & leek mash with pork neck steaks and a pineapple mint salsa; and lastly the rice paper spring rolls that I enjoy so much, I had to learn how to make them, now you can too. Seattle Cream Cheese Hot Dog One of the man... read more

12:13 (GMT+2), Mon, Monday, October 06, 2014
Charl Cooks… Bacon & Lettuce Soup, Duck on Rice noodles, Smashed Pavlova The next event for Charl’s Cooking has been postponed by a couple weeks, so I’m unusually going to feature some of the recipes before the event. Bacon & Lettuce soup 60-90ml vegetable oil 250g smoked streaky bacon, sliced 1,5cm 2-3 leeks, chopped finely 125ml plain flour (about 60g) 1,5 litres hot milk 1-2 (Imana)... read more

15:13 (GMT+2), Mon, Monday, September 29, 2014
Charl Cooks... Chivito Steak Sandwich, Butternut & Chicken Shepherd’s Pie, Mango & Avo Salad, Banoffee-ish Tart A bit of a mixed bag this week again, a little Uruguayan, British, Irish and tropical. I’ve been meaning to try a home-made version of favourite ready-made “heat n eat” supermarket dish that I haven’t seen for a few years now – with roast chicken, butternut and a mash... read more

09:29 (GMT+2), Mon, Monday, September 15, 2014
Charl Cooks… A mixed bag: Whole Fillet steak, Café de Paris butter and 3 cheese Smoked Salmon pizza This week I did some cooking for a pharmaceutical company and some doctors they were entertaining, no pressure hehe. We presented a five course (with no sorbet) of crispy chicken California rolls and Powdered Biltong Fashion sandwiches on arrival, then Three Cheese Smoked Salmon Pizza, Trio of fillet (pepper-cru... read more

08:47 (GMT+2), Mon, Monday, September 08, 2014
Charl Cooks… Braai for Heritage - Braai'd Fish in newspaper, Braai’d Balsamic &Herbed Feta¸ Italian Herb Potato Bake, Braai-broodjie Jaffles With Heritage Day soon, I thought we’d start practicing braai ideas. I’ve also added a recipe for preserved lemons - often used in Indian and North African food, but great for so many other dishes, either as a dressing or relish, or core ingredient to... read more

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

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