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Heritage Day Celebration

We are upgrading your braai day menu!

We love Heritage Day for so many reasons; another excuse to celebrate our rainbow nation and its many cultures in a meaningful way. ‘Braai Day’, as it has colloquially become known, is an initiative that was started by the media and Archbishop Emeritus Desmond Tutu a few years back to unite us around a braai, as we celebrate and share.
Let’s get creative this 24th September, as we light our fires and celebrate our heritage together. We believe that our Chilli oil is a tantalising accompaniment to just about any dish with its ‘ perfect bite of flavour’.

For this Braai day, whether you’re a meat eater, vegetarian or follow Halaal and Kosher diets – BCO plans to spice up your menu. Cook along as we share our ‘BCO Star Ribeye’ recipe complete with home-made spicy BBQ sauce, or instead get creative with your own family favourites!

BCO Style Ribeye Revolve BBQ

1.2kg Ribeye Whole
10 x 10cm marrow bones cut length way
¼ C Banhoek Chilli Oil
2 tsp Salt
2 tsp Ground black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp Red Chilli Flakes

Mix all the spices and oil together and rub it all over the ribeye. Let the ribeye it stand upright and arrange the bones around it. Take the kitchen twine and tie it around the top and bottom of the bones. Use the pliers to tighten the wire.

On the Weber place a  metal tray directly underneath the meat – first 50 minutes the meat must be cooked using indirect heat with the lid. Do  not open the lid during this time.  After the 50 minutes remove the lid, add a handful of the shavings to the tray below the meat and smoke for a further 20 minutes.  Let the meat rest for 15 minutes. Cut the wire and the twine slice the meat to desired thickness and serve with BCO BBQ sauce and enjoy.


½ Onion sliced
15ml Oil
15ml Banhoek Chilli oil
125g Passata
1 tin chopped tomato
75ml red wine vinegar
15ml Brown sugar
Pinch of salt
2 ml of crushed black pepper
5ml smoked paprika
2ml Chilli powder
75ml Orange juice
15ml Dijon mustard
3 Sprigs thyme
1 sprig rosemary

In a pot cook onions till transparent. Add the liquids, spices and herbs. Put heat on its lowest setting and cook till sauce thickens up. Remove from heat and leave to cool down. Blend the sauce to desired consistency.

Braai broodjie

8 slices white bread or bread of your choice
250g Cream cheese
½ c Chadder cheese
½ c Mozzarella cheese
100g butter
150g chopped Biltong
2 red onions
25ml brown sugar
25ml balsamic vinegar

Sauté the sliced onion with sugar and vinegar in a pan for 10 min on low heat or until your marmelade is thick and all the sugar has been dissolved.

Mix together all three cheeses . Spread the cheese mixture the bread, and top off with the biltong and onion marmelade. Close the sandwich and grill on the weber till toasted on both sides.

Warm Moroccan Salad with smokey green goddess dressing

1 Red Pepper (roasted)
1 Green pepper (roasted)
1 Yellow pepper (roasted)
1 Aubergine cut in roundels and grill on the weber
1 tin of chick peas
20g Fresh coriander
5g wild rocket

Mix the coriander and the rocket and place at the bottom of the plate. Remove the skin of the roasted peppers and cut in thick strips and place on top of the fresh leaves. Place the grilled aubergine on the salad, scatter the chickpeas and drizzle the dressing all over the salad and serve.

For the dressing

250ml  Yoghurt Smoked for 20 minutes on the weber and then leave to cool completely
¼ c Parsley roughly chopped
¼ c Coriander roughly chopped
¼ c Mint roughly chopped
¼ c Basil roughly chopped
Pinch of salt
Put all the ingredients in a blender and blend for 10 seconds.