MOZAMBIQUE PERI PERI CHICKEN Take your chickens and cut them through the breast flatten them out and cut under the wing and slice through the thigh to the bone and leg score the breasts. Then make a simple marinade using freshly squeezed lemon(4or5) paprika powder (4heaped table spoons) if you can use fresh red chilli (10 large red as they not so hot) liquidise with some fresh garlic 3(cloves) a few bay leaves and some olive oil. Add salt and pepper and a little (1/4 tea spoon) ground cumin add more oil around a1/4 cup. Put your chickens in to marinate for about an hour then make your fire and let the flames die down completely so you just have glowing charcoal then put your chickens on and turn frequently basting every now and then also keep some water in a plastic bottle handy so you can douse any fire flare ups enjoy ( Mozambique style Piri Piri chicken)
Biltong Potjie Biltong Potjie 750g Biltong 2 Chopped Onions Olive Oil 500ml Beef Stock 500g Pasta Shells 250 g diced bacon 2 chorizo sausages sliced 1 x Green pepper chopped 1 x Red pepper chopped 250g Sliced Mushrooms 1,tin corn kernels 250ml Fresh cream 400g Grated cheese Salt and pepper to taste to taste Combine the onion, peppers, mushrooms, bacon, chorizo sausages and olive oil and fry in pot. Add the beef stock and pasta, cook until pasta is soft. Add the corn kernels, fresh cream and salt and pepper and stir. Now add biltong & cheese. Stir trough and cook for another 5
minutes Barbecue, Bacon, and Cheese Potato Salad Yield: Serves 4 to 6 Prep Time: 20 minutes Cook Time: 40 minutes Ingredients: 7 large red potatoes, washed 5 slices cooked bacon, diced 1 cup mayonnaise 2 tablespoons barbecue sauce 2 tablespoons yellow mustard 2 celery ribs, diced 1/2 cup red onion, diced 1/4 cup parsley, chopped Blue
1 tablespoon tarragon, chopped 1/4 cup blue cheese crumbles, garnish salt and pepper to taste Directions: Fill a large stock with water. Add the red potatoes and bring to a boil. Boil the potatoes for about 35 minutes or until fork tender. Drain the potatoes and set them aside in a bowl to slightly cool before slicing into quarters. Meanwhile, in a large bowl, combine mayonnaise, barbecue sauce, yellow mustard, salt and pepper. Add the sliced, cooled potato quarters, celery, red onion, parsley, tarragon, and bacon. Gently fold combine everything. Sprinkle blue cheese on top and serve immediately. Braai lasagne potjie After every braai, if there is any leftover meat, debone and skin the meat. then chop it up finely and add it to the container in your freezer that is specially placed there for
this purpose. as soon as you have enough meat in that container, make the braai lasagne potjie. If you don t have leftover meat, just fry 500g lean beef mince in the potjie as you start the process. What you need (feeds 4 6) 12 lasagne sheets butter For the bolognese sauce: 500 g finely chopped leftover braaied meat (any mixture of steak, chops, pork, chicken, boerewors). Failing this, just use 500g beef mince and fry in the potjie until lightly browned. 1 onion (finely chopped) 1 clove garlic (finely chopped) 1 cup mix of grated carrots and finely chopped celery 1 tot butter 1/2 cup dry red wine 2 tins chopped tomatoes 1 tot tomato paste 1 tot oregano 1 bay leaf 1 tsp salt 1 tsp pepper For the béchamel (white) sauce: 3 tots butter 3 tots flour 2 cups stock (vegetable, beef, chicken, etc., whatever you have on hand. Alternatively 1 cup stock and 1 cup milk) 1?2 cup cream 1?2 cup grated parmesan cheese (or aged cheddar, but then use more) 1?2 tsp nutmeg salt and pepper
What to do Make the bolognese sauce: In the pot that you will bake the lasagne in, mix the onion, garlic, carrot and celery and fry gently in the butter until soft. Some light flames should give you the correct heat. If it boils too rapidly, remove the pot from the flames and heat it with a few coals. Add the meat, wine, tomatoes, tomato paste, oregano, bay leaf, salt and pepper. Stir very well then simmer for 10 15 minutes, stirring now and then. Keep the cooked sauce in another container until you need it for Step 3. Make the béchamel sauce: In a separate pot, melt the butter and use a wooden spoon to mix the flour completely into the melted butter. Now add the stock bit by bit while you continuously stir the mixture. When all the stock has been added, let the sauce simmer for a few minutes. Remove from the heat and stir in the cream, Parmesan and nutmeg. Add salt and pepper to taste. Make the lasagne: Fill the cast- iron pot with layers of bolognese sauce, pasta sheets and béchamel sauce. A flatbottomed pot will result in a neater lasagne but any roundbottomed pot is also fine. Put the lid on the pot and bake the lasagne for about 50 minutes by placing the pot on a stand over coals and also putting a few coals on the lid of the pot. When all the pasta sheets are completely soft, the lasagne is ready. Kerrie-Sosaties
Kerrie-Sosaties ~ die beste sosaties wat jy ooit sal eet 1,5 kg lamsboud / of steak / of hoenderborsies met velletjie in blokkies gesny (so 3 by 3 cm groot) varkspek dun skyfies (1 mm), in dieselfde grootte blokkies gesny Meng bogenoemde vleis en spek met die volgende: 5 ml roosmaryn, fyngekap 2 knoffelhuisies, fyngekerf 4 gekneusde suurlemoenblare 10 ml sout 2,5 ml fyn gemmer 5 ml grofgemaalde swartpeper 10 ml heel koljander, fyngemaal gerasperde skil van 1 suurlemoen 125 ml melk Sit vleismengsel in n bak of skottel en laat staan oornag. Marinade 3 uie, in skywe gesny 125 ml bruin asyn 125 ml water 100 ml suiker 5 ml sout 45 ml appelkooskonfyt 45 ml blatjang van jou keuse 15 ml matige kerriepoeier
5 ml borrie Meng bestanddele en kook vir 5 minute Laat afkoel en gooi sous oor vleismengsel. Marineer vir minstens 8 ure. Roer af en toe. Laat lê sosatiestokkies in water. Ryg nou stukkies vleis, spek en rou ui om die beurt op die stokkie. Nou is dit gereed vir braai. Drup van die marinade oor terwyl jy braai Pork and Apple Skewers Recipe TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min. MAKES: 6 servings Ingredients 3/4 cup barbecue sauce 1/2 cup pineapple juice 1/4 cup honey mustard 1/4 cup packed brown sugar 2 tablespoons soy sauce
2 tablespoons olive oil 1-1/2 pounds pork tenderloin, cut into 3/4-inch cubes 5 medium unpeeled tart apples Directions In a large resealable plastic bag or shallow glass container, combine the first six ingredients; mix well. Reserve 1/2 cup for basting and refrigerate. Add pork to remaining marinade and turn to coat. Seal bag or cover container; refrigerate for at least 1 hour. Drain and discard marinade. Cut the apples into 1-1/2-in. cubes. Alternate pork and apples on metal or soaked wooden skewers. Grill, uncovered, over medium heat, for 3 minutes on each side. Baste with the reserved marinade. Continue turning and basting for 8-10 minutes or until meat juices run clear and apples are tender. Yield: 6 servings. DIE OU MANIER VAN KERRIE MARINADE VIR SOSATIES BENODIG:
8 Uie sny in ringe 2 eetlepels Kerriepoeier 1 e Borrie 4 eetlepels Suiker 2 eetlepels Maziena 2 koppies Asyn 2 koppies Water 1 koppie Blatjang 1 koppie Appelkooskonfyt MAAK SO: Braai die uie, voeg Kerrie, Borrie, Suiker en asyn by, Meng die Maziena en water. Voeg by mengsel en bly verhit en sodra begin borrel voeg Blatjang en Appelkooskonfyt by. Kook deur en sit af. Gooi oor jou vleis en roer elke dag om. Die lekkerste is as jy dit sewe dae laat marineer. Terloops, varkvleis maak fantastiese sosaties. RUMPSTEAK is net so lekker. Tear n share garlic bread 1h (plus proving) Makes 35 pieces
Ingredients 800 g strong bread flour, plus extra for dusting 1 x 7 g sachet of dried yeast 100 g stale breadcrumbs For the butter: 1 bulb of garlic 500 g unsalted butter, (at room temperature) 1 lemon 1 bunch of fresh flat-leaf parsley, (30g) 1 level teaspoon cayenne pepper Method Everyone loves garlic bread, and as you d expect, this version totally over delivers. Soft, spongy and with the crunchiest backsides you ve ever seen, as well as being bombed with pungent garlic butter what s not to love? One of my favourite ways to eat this is simply with a massive green salad for lunch, but of course the great thing about garlic bread is that it can be a side for many things chilli, pasta, soup, part of a picnic you name it. Put the flour, yeast and 1 teaspoon of sea salt into a large bowl and make a well in the middle. Gradually pour in 550ml of tepid water, continuously stirring and bringing in the flour from the outside as you go to form a rough dough. Transfer to a flour-dusted surface and knead for 10 minutes, or until smooth and springy. Place in a bowl, cover with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size.
Meanwhile, make the butter this is a big batch, to make good use of your time, and you can freeze the extra for rainy days. Use a garlic crusher to crush the garlic into the softened butter, finely grate over the zest of ½ a lemon, finely chop and add the parsley (stalks and all), the cayenne and a pinch of salt, then mix it all together. Remove one quarter to use in this recipe, then place the rest on a sheet of greaseproof paper, roll it up into a log and twist the ends like a Christmas cracker, then pop into the freezer. After 30 minutes, get the butter out and slice it up to pre-portion, then re-roll and return to the freezer, where it will keep very happily for up to 6 months. Spread one third of your soft butter portion all around the base and sides of a large metal tray (25cm x 35cm), then scatter in the breadcrumbs and shake around into an even layer so they stick to the butter. Divide up the dough into 35 pieces, then, one-by-one, roll each one into a ball and place in the tray in rows 5 balls across and 7 balls long is perfect. Bomb over another third of the soft butter, in and around the balls. Leave to prove for another 1 hour 30 minutes, or until doubled in size again. Preheat the oven to 190ºC/375ºF/gas 5. Sprinkle the balls with a little salt, then bake on the bottom shelf of the oven for 30 minutes, or until lovely and golden. Bomb over that final third of your soft butter and spread it around to give the bread a beautiful shine. Whack the tray in the middle of the table or at the centre of your picnic for sharing, and let everyone tear off their own pieces.
MARINATED CHICKEN Couple of chicken pieces my family prefers thigh and leg! YOU NEED: 2 tblspn red masala 2 tblspn green masala 2 tblspn mayonnaise 1/2 cup lemon juice Salt and lemon pepper Grind 1 green pepper with coriander and add 1 tblpsn mayo and lemon juice WHAT TO DO: Smear over chicken and let it marinade for a couple of hours. When braaing, smear with butter or olive oil. Serve with a cold salad and garlic bread and enjoy! T-BONE STEAK WITH GARLIC AND ROSEMARY VINAIGRETTE MARINADE
Serves 2 This is the ideal recipe to impress friends at your next braai! Go to your local organic and hormone-free butchery (this dish is all about the beef, so the quality of your meat is a big factor!) and ask them to cut you a 1kg T-Bone (this will easily serve 2 hungry people). Prep Time 45 min Cook Time 20 min INGREDIENTS: 1kg T-Bone Steak MARINADE: 150ml Extra Virgin Olive Oil 60ml Red Wine Vinegar 60ml Soy Sauce 2 Tbsp Maldon Salt Flakes 2 Tbsp Freshly Chopped Garlic 1 Tbsp Freshly Ground Black Pepper 75g Fresh Rosemary (2 big handfuls) MARINADE: 1.Combine Olive Oil, Vinegar, Soy Sauce, Salt, Pepper and Garlic and whisk into a vinaigrette. 2.Bruise the rosemary and rip into pieces, mix into vinaigrette. 3.Place T-Bone and marinade into a large Ziploc bag, seal with air expelled and marinade for at least 40 minutes, turning half way. GRILL: 1.Heat grill/braai to smoking hot. 2.Place T-Bone fat side down and allow the fat to render for a
few minutes. 3.Then braai to desired done-ness. 4.Because the steak is so thick and bone in, this is very difficult to overcook (which is great!). 5.Bank on at least 8-10 minutes per side for medium-rare, but use a meat thermometer or feel to determine this exactly. 6.Remove from grill and rest for at least half the cooking time. 7.Carve off the bone in thin slices and serve. GREAT TIPS: 1.The longer you marinade the better, go overnight if you can! SERVE WITH: I love doing roasted butternut and basil on the side and of course a good glug of red wine, but this goes equally well with a delicious buttery mash or simply a salad.