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Roosterkoek & Curry Bokkom Butter

Roosterkoek & Curry Bokkom Butter


1 kg bread flour          

20 g salt          

10 g instant yeast        

750 g water                     


Combine the bread flour, salt and yeast in a large mixing bowl.                 

Pour the water into a small pot over low heat and warm to between 30 ⁰C and 32 ⁰C.                  

Add the water to the dry ingredients and mix well.              

Allow the dough to rest in a warm spot until it has doubled in size.              

Once the dough has doubled in size, knock it back and portion into small bread rolls.                  

Place the bread rolls onto a lightly floured surface.               

Allow the dough to rest again.                      

Cook over low heat on the braai and turn every 5 minutes until cooked through.

Curry Bokkom Butter             


500 g butter, soft        

1 red onion, finely chopped   

2 garlic cloves, finely chopped          

1 tablespoon curry powder    

250 ml  Leopard’s Leap Sauvignon Blanc      

2 tablespoons capers, chopped        

3 tablespoons chopped bokkoms (you can replace the bokkoms with anchovies if they're hard to find)     

4 tablespoons dried apricots, chopped         

3 tablespoons flat leaf parsley, chopped      


Heat some of the butter in a pan and sauté the onions and garlic until soft.           

Add the curry powder and continue to cook for 2 minutes.             

Add the wine and cook until it has evaporated completely.            

Remove the curried onions from the heat and place into the fridge to cool.                      

Mix the capers, bokkoms, apricots and parsley with the onions, then mix into the softened butter.                    


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