Braai

May 17, 2018 | Author: Eoin Keith Boyle | Category:Documents
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BRAAI

Struik Lifestyle (an imprint of Random House Struik (Pty) Ltd) Company Reg. No. 1966/003153/07 Wembley Square, First Floor Solan Road, Gardens Cape Town 8001 Visit us at www.randomstruik.co.za First published in 2008 by Struik Publishers This ebook edition published in 2013 by Struik Lifestyle Copyright © in published edition: Random House Struik (Pty) Ltd 2008 Copyright © in text: Hilary Biller, Elinor Storkey, Jenny Kay 2008 Copyright © in illustrations: Random House Struik (Pty) Ltd 2008 Copyright © in photographs: Random House Struik (Pty) Ltd 2008

Publisher: Linda de Villiers Managing editor: Cecilia Barfield Editors: Irma van Wyk and Gill Gordon Designer: Helen Henn Photographer: Ryno Stylist: Brita du Plessis Illustrator: James Berrangé Indexer: Gill Gordon All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the copyright owner(s). ISBN 978 177007 506 1 (Print)

Contents introduction 4 Meat Beef Lamb Pork Game

17 18 33 44 50

Poultry 59 Chicken 60 Turkey & Duck 76 Seafood

81

Vegetables 101 Breads 117 Salads 129 Desserts 145 marinades & RUBS 167 index 172

Introduction Cooking over a flame is intertwined with South African culture. Not many people can resist the unmistakeable aroma of food cooked on a braai. It’s our favourite way of eating and entertaining. Braaiing has evolved from a rudimentary wood fire for ‘chops and wors’ into a whole culture of stateof-the-art equipment, recipe books, gadgets and gizmos.

different types of braai

Charcoal braais

Gas braais

Charcoal braais can be as basic as a hole in the ground and as sophisticated as a kettle braai.

The most basic gas braai consists of a gas bottle with a grid, skottel (dish or basin), solid griddle or potjie attachment. Gas braais are portable and can be used anywhere. They are not very large and are not suitable for cooking on a large scale, unless more than one is available.

Half-drum

These come in a variety of sizes, Weber Q 100, 200 and 300. They can be used for direct as well as indirect methods (page 10) of cooking. For indirect cooking, the cast-iron grid gets very hot, so you need to turn the flame down and place the items for cooking in the middle of the grid. A variety of attachments are available.

This is half a 44-gallon drum that has been mounted onto legs. Because of its size, it is not very portable; however, if on wheels, it can easily be moved. A half-drum braai should always have holes in the base for air circulation and to help dispose of burned ashes. Usually clay bricks are put in the base and the fire built on top of them. Normally this kind of braai does not have much more than a grid to cook on and the cooking height cannot be adjusted very easily. However, because of their size, they are very useful for cooking large quantities of meat.

Large, free-standing

Portable

These are available in a variety of sizes with an assortment of attachments as well as a rotisserie. Larger free-standing braais have the option of a griddle section as well as a solid plate section. Most also have a single gas ring on the side, which can hold a pot. The gas can be varied for indirect cooking. Generally, these braais are not portable because of their size.

These are available in many sizes and come with a range of attachments. There are portable braais to suit all your requirements.

Weber Q Gas Braai

The ‘Cob’ This is a very useful portable braai that works on the same principle as a kettle braai. It is best for cooking small portions, such as a whole chicken or other roasts.

Built-in Built-in gas braais are very popular, especially in indoor braai rooms. Always ensure that there is a safe, well-ventilated place for the gas bottle to be stored. 4 | Introduction

Built-in These are very fashionable and one can hardly find a townhouse or home that doesn’t have one already built in. Built-in braais vary from the very

basic to the ultra sophisticated, which include adjustable shelves and a rotisserie.

The Kettle braai The kettle grill was invented in 1951 by an American called George Stephen, who was an avid braai buff but found that the flat grill didn’t work well in rainy and windy weather. At the time, he was working for Weber Brothers Metal Works, a manufacturer of nautical buoys. He had the idea of fitting a metal grate into one of the spun metal bowls used for buoy making. He then made a cover with vents from the same metal. In 1952 he marketed his grill as ‘George’s Kettle’.

The advantage of the deep-covered kettle grill was that, as well as deflecting wind and rain, it transformed an ordinary grill into an oven that could roast food. Today the Weber® Kettle grill remains the world’s best-selling charcoal grill.

Electric Tabletop Grills Tabletop grills are fuelled by electricity. They are preheated; some have a variable heat control while others have just one setting. When piping hot, they can be used to cook any meat or vegetable that uses the direct heat method of cooking. Their disadvantage is that they can only be used where there is a supply of electricity.

half-drum

free-standing gas braai

the ‘Cob’

electric table top grill

portable braai kettle braai

Braais come in many shapes and sizes, so you are sure to find one that suits your needs.

Introduction | 5

Tips for buying a braai • Budget: Decide what you can afford to spend on a braai, then look at the available products in your price range. • Needs: Buy the product that will suit your needs. Decide on the size and whether you would prefer charcoal or gas – weigh up the advantages and disadvantages of each. • Construction: Whatever type of braai you choose, make sure it is sturdily constructed; if it appears rickety on the shop floor, it will most likely fall apart in your back yard. • Quality of the grates: Good-quality grills have grates that are made of cast iron, stainless steel or porcelain-covered aluminium.

braai ACCESSORIES There are a few essential accessories that the serious braaier must have, and then there are those ‘nice-to-have’ accessories that you just cannot resist when browsing the shelves of speciality stores. These also make great gifts for the braai enthusiast.

Essential Equipment • T ongs: Preferably long-handled, to avoid getting your fingers scorched. • Long-pronged fork: Use this only for lifting large roasts and poultry from the grill. Never poke meat with a fork during cooking, as this will result in the loss of all the natural juices. • Basting brush: A brush is essential for basting meat with marinade during cooking. If possible, choose one with a long handle. If using a short-handled brush, it is advisable to use an oven glove, as the addition of marinades can sometimes cause flare-ups. The brush should preferably have natural bristles; many modern ones are made from silicone. Plastic bristles are not suitable, as they are likely to melt. 6 | Introduction

• A pron: Some people may object to wearing an apron, but you can save yourself a lot of food splashes if you cover up while braaiing. • Spray bottle: A cheap, plastic spray bottle purchased from a hardware store and filled with water is essential to have on hand; it is useful when flare-ups occur. • Long matches or a long-nose gas lighter: These are essential for lighting charcoal braais. • Drip trays: If you have one of these positioned beneath the grill to catch dripping juices and marinades, it will make cleaning up afterwards so much easier. Drip trays are used for indirect cooking. Buy one according to the size of your braai. Foil containers can be used several times before being discarded. • Wire brush and scraper: Essential for cleaning the grill after the braai.

Nice-to-have Accessories • Meat thermometer: This is used for large cuts of meat. There are very cheap, basic thermometers available with a probe that pierces the thickest part of the meat and shows a reading on a dial. You can also purchase battery-operated digital thermometers that provide an instant reading when inserted into meat. Thermometers do take the guesswork out of judging whether thick meat cuts are cooked to the right degree of doneness. • Wide spatula: In metal or teflon, this is useful for turning vegetables and essential when cooking eggs on a flat griddle. • Fish holder: This is a stainless steel, hinged basket shaped like a fish and normally holds a medium to large fish. It makes handling and turning a whole fish much easier. • Vegetable tray: This stainless steel tray has holes in the base and is used in a kettle braai. Vegetables are placed in the tray, then onto the braai.

matches

braai tongs with wooden handles

basting brush

long lighter

apron

drip tray

spray bottle

long-pronged fork

Braai accessories range from the ‘must-’have’ to the ‘nice-to-have’; these are some of the essentials.

• Rib rack: A specially designed item for holding racks of ribs; makes handling and cooking much easier. • Braai bird: The braai bird is a gimmicky attachment that holds a can of beer onto which a whole chicken is mounted and roasted using the indirect cooking method. • Wok, paella and pizza pans: These are used for making specific dishes and are very practical when feeding a large crowd. • Chimney starter: This is a container in which extra coals are readied for a charcoal

braai. When items such as large roasts or turkeys are cooked, the fire needs to be replenished regularly and the extra coals made in the chimney starter can be added to the fire when they are needed. (See also page 10: Adding extra coals.) • Grill covers: Canvas or PVC covers are available in different shapes and sizes, and will help keep dust and dirt off your braai, especially if it is stored outside.

Introduction | 7

LIGHTing THE FIRE Wood Although wood was the original fuel used to make a braai, many braai lovers have switched to the convenience of charcoal and gas. But, for the purist, nothing beats the distinctive flavour that wood adds to braaied meat. Bags of precut wood can be conveniently purchased from petrol stations, supermarkets, convenience stores and along the roadside in many towns. Look out for a hard wood that will produce long-lasting coals for the braai. Some suitable South African woods are camel thorn, rooikrans, vine sticks (particularly in the Western Cape), mopane, leadwood and bush-willow. Certain woods, such as tamboti and oleander, which give off a poisonous gas when burnt, should not be used. Take care not to use treated wood (wood that has been painted or varnished). A wood braai requires large amounts of wood, kindling and paper. Today there are far more efficient and environmentally friendly fuels available.

Charcoal Charcoal is made from hardwood or lump wood and is available as lump wood charcoal and charcoal briquettes. Charcoal briquettes are uniformly shaped lumps of fuel and burn for longer than lump wood charcoal. Charcoal lights easily – even better with firelighters – and burns for a good length of time. Choose a quality charcoal briquette. On the local market, there are a number of brands to choose from. For longer burning fires, indirect cooking requires twice the amount of charcoal than needed for direct cooking; one layer of charcoal arranged slightly wider than the food to be cooked will be sufficient. It takes approximately 30 minutes for charcoal briquettes to burn down to coals. When the briquettes are covered with a layer of light grey ash they should be ready for braaiing. It is important to ensure that charcoal does not get wet or it won’t ignite. 8 | Introduction

Gas Gas braais are extremely convenient and are a popular choice. Gas is?a spontaneous fuel that is easily controlled for cooking outdoors. Gas comes in cylinders that need to be filled at specialist suppliers. Highly flammable, gas cylinders should be stored upright and away from direct heat, and must be fitted with a regulator for safe operation. Do not smoke while working with a gas flame. Ensure that the gas is switched off when the cooking is completed.

Setting up the Braai Being prepared is the key to a successful braai, so it is essential to ensure that the fire is made with a good-quality dry charcoal or briquettes and lit well in advance of cooking time. Heat control is the next most important aspect. Before any meat is placed on the braai, the coals should be glowing red and coated with a film of white-grey ash.

Building the fire The amount of charcoal you use depends on how much and what kind of food you intend to braai. The more food you will be cooking, the longer the fire needs to burn hot. Bear in mind that it is easier to reduce the heat than to raise it so, as a general rule, start out with more charcoal than you think you may need. There is an art to lighting a fire. An average gas braai will be ready for cooking in 10 to 15 minutes after lighting, but charcoal needs more time, and will be ready only 30 to 40 minutes after lighting. The simplest way to start a fire is to heap charcoal in the centre of the braai and to add one or two pieces of broken up firelighters. Light the firelighters and allow the charcoal to burn down to hot coals. Do not use more charcoal or briquettes in the belief that the fire will burn for longer; it will just be much hotter, but will burn out just as quickly. After practising several times, you will be able to gauge just how much fuel is needed but, as a guide, a couple of layers of charcoal or a

packed single layer of charcoal briquettes will provide sufficient heat to keep a braai fire going for 1–11/2 hours.

this point extra coals may be added, as they will ignite. After 15 to 20 minutes, the fire temperature will be ready for cooking again.

Getting the heat just right

Changing the temperature

• H ot: This is when the flames have died down and the coals are glowing red and covered with a layer of white-grey ash. You should be able to hold your hand 15 cm above the coals for 2 seconds. This is the temperature at which ‘thin’ foods such as fish fillets, flattened pieces of chicken and meat can be cooked, but anything thicker will burn on the outside and still be raw on the inside. However, this is be the correct temperature for cooking rare steaks. • Medium: As the ash gets thicker and the heat decreases, this is the temperature that suits most foods. You should be able to hold your hand over the fire for 4 seconds. • Cool: When the ash is very thick and powdery, the coals crumble and collapse when touched, and there is no red glow peeping through, the heat is low. If you can hold your hand over the coals for 6 seconds or more, the heat is too cool for cooking. At

The heat can be altered a little during cooking. To increase the temperature, move the coals around to knock off the ash, then pile them up again in the centre of the braai. If the fire is too hot, carefully spread out the coals and close any air vents in the base for a few minutes. If your braai has a lid, use it with the air vents closed to reduce the temperature quickly. Spraying a little water over the coals will also help reduce the heat, but be careful of the steam that is emitted. Stacking the coals high on one side and low on the other is also a way of controlling the cooking. Start the meat on high to seal it, then move it to low to cook more slowly. Another way of regulating the heat once the coals have built up a coating of ash is to move the grill rack up and down. However, this will not be effective if the coals are still red hot, as any unprotected food (food that is not wrapped in foil) will quickly burn black regardless of the

INDIRECT

DIRECT

STACKING A FIRE

1

1

1

2

2

2

3

3

3

These diagrams illustrate how to prepare coals for direct and indirect cooking as well as stack a wood fire.

Introduction | 9

height above the coals. If time is short, move the coals aside using tongs, put a drip tray in place and cook with a lid over indirect heat.

Adding extra coals An easy and safe way to add extra coals to a fire is to use a chimney starter (see page 7). This is a metal, tube-shaped device that has air holes in the sides. Place crumpled newspaper or firelighters in the base and fill the space above the paper with coals. Ignite the newspaper and eventually the coals will burn. Once the coals are dusted with ash, tip them into the braai and spread them out evenly.

DIRECT AND INDIRECT COOKING If you have ever braaied food that was charred on the outside and not quite cooked on the inside, the chances are that you were using the wrong cooking method or that the fire was too hot. Direct and indirect cooking methods are the main ones used when braaiing, and achieving success with both is as simple as setting up for the right method.

Direct?cooking Direct cooking is the traditional method of braaiing – in which food is placed on the grill and cooked directly over the coals. As a general rule, foods that take less than 25 minutes to cook are cooked by the direct cooking method and can be done on various types of braai, either with or without a lid. Direct cooking needs constant attention, as the food is positioned directly over the heat source and can burn if left unattended. Start the fire and then leave the coals to burn for 40–45 minutes before starting to cook. For a medium-hot braai, you’ll need approximately 60 briquettes; but for a lower temperature, around 45 briquettes should be sufficient. Spread the prepared coals evenly over the charcoal grate. Set the cooking grate above the coals and place the food directly onto it. 10 | Introduction

Indirect?cooking Foods that require longer cooking times are cooked by the indirect method, which is done in a covered braai. In the case of gas, the burners directly beneath the food are turned off while the side burners remain on. In the case of charcoal, metal bars that hold two stacks of coals are placed against the sides of the braai, leaving the centre clear. A disposable foil dish is placed in the empty space to collect fat drips. Leave the fire to develop for about 45 minutes. Place the cooking grid over the fire and place the food in such a way that it is positioned over the drip tray, then cover with the lid. Keep the bottom vents open so that the heat circulates more evenly. Don’t open the lid more than you have to – the more often the heat is allowed to escape, the longer the cooking time will be. Extra coals can be made in a chimney starter (see page 7), an old metal bucket or even on the ground in a sandy area and added to the fire so as not to lower the temperature too drastically.

SMOKING When smoking meat, wood chips are used and the flavour of the food is affected by the choice of wood used. A variety of wood chips are available for smoking, but hickory and oak are the best known. Wood chips have to be pre-soaked in cold water for about 1 hour so that they will smoulder slowly over the fire, rather than burn. Once soaked, add 1–2 cups of soaked, drained wood chips to the coals when you start to braai and again when the coals are replenished. For additional flavour, soak a variety of herbs in the water along with the wood chips, then sprinkle the herbs over the coals. Smoking is best suited to moderate to slow cooking.

Cleaning Take time to empty and clean out the braai after every use. Use a sturdy wire brush to remove grime from the grill rack. Wash the rack regularly otherwise the food cooked on it could taste of stale, burnt grease.

HOW LONG DOES food TAKE TO COOK? It is vital to make sure that meat, particularly poultry, is properly cooked through. Appear­ ances may be deceptive – food can be charred on the outside, but raw on the inside. It’s best to turn food only once during cooking and not repeatedly, which can make it tough. However, if the meat has been marinated and only if the marinade has a high sugar content, it may be necessary to turn it frequently to prevent burning. Cooking times are a general guide – factors that can influence cooking times include the temperature outside, the heat of the coals and the wind factor.

Factors influencing cooking times of meat Apart from ensuring the correct cooking method, everybody has a preference for how they like their meat cooked. The cut and thickness of the meat, how hot the braai is and the distance of the food from the heat source are all factors that are important in determining how the meat will eventually turn out. Meat from a young animal is more tender and needs a shorter cooking time than meat from an older animal. Mature, ripened beef cooks more quickly than freshly slaughtered meat. As the temperature of meat before cooking will also determine the cooking time, meat should always be brought to room temperature before cooking. The thickness of the cut also has an effect on the cooking time.

The perfect steak These timings are approximate for a 3-cm thick steak cooked over medium-high heat. For large cuts of meat, determine the degree of doneness by inserting a traditional thermometer into the thickest part of the meat, ensuring that it does not touch the bone.

• R are 65 °C: Cook for 2 minutes on each side. The steak should feel quite soft when lightly pressed and the inside will be very red and juicy throughout. • Medium-rare 65–70 °C: Cook each side for about 3 minutes. The steak will feel quite soft when lightly pressed, but the inside will be less red with pink juices. • Medium 70 °C: Cook the steak for 4 minutes on each side. The meat will feel slightly springy to the touch and should still be pink in the middle but browned around the edges. The juices should run pale pink. • Well done 75 °C: Sear the steak until the meat juices start collecting on top then turn and cook until the juices have collected again. At this stage, reduce the heat slightly so that the steak can continue to cook through without burning. It should be cooked for about 5 minutes on each side. The steak should be quite firm when pressed, and will not be pink inside. A well-done steak does tend to be rather dry, no matter what cut of meat is used.

Touch test for meat The texture of meat becomes firmer as heat penetrates from the surface towards the centre. Gently press the thickest part of the meat with your fingertip. The softer the meat, the more rare it is; the firmer the feel, the more well done it is.

Test for fish Use a fork to test fish. Fish is cooked when the flesh is firm and it is just beginning to flake; it should be opaque through the centre but still moist.

Test for chicken Using a small, sharp knife, make a small, deep cut into the thickest part of chicken. The flesh should be cooked throughout with no trace of pink at the bone.

Introduction | 11

cooking times

Fish and shellfish Don’t try to cook flaky fish, such as hake, on the braai, as it will fall apart; rather stick to firmer fish. Also, don’t overcook seafood. Fish fillets or steaks, 2 cm thick

5–10 minutes

Fish kebabs, bite-sized chunks on skewers

8–10 minutes

Whole fish, less than 1 kg

15–20 minutes

Large whole fish,?1–2 kg

30–45 minutes kettle braai only; indirect heat

Prawns (medium–large), raw in their shells on skewers

4–6 minutes

Crayfish (500–650 g), split open lengthways

10–15 minutes

Vegetables Most vegetables can be cooked on the braai with great results. Asparagus, whole spears

5–6 minutes

Baby marrows, halved lengthways

8–15 minutes

Brinjals, cut 1 cm thick

8–10 minutes

Mealies

15–20 minutes

Fennel bulbs, cut into 4 thick slices

10–12 minutes

Large mushrooms, whole, on double skewers

8–10 minutes

Peppers, halves or quarters

6–8 minutes

Red onions, wedges on skewers

10–12 minutes

Sweet potatoes (sliced and covered in foil)

45 minutes

Tomato halves, cut-side up

6–8 minutes

Jacket potatoes cooked in foil

40–50 minutes

Sausages Thick

15–18 minutes

Burgers 2 cm thick

10 minutes

Kebabs Bite-sized chunks on skewers

12 | Introduction

10–12 minutes

Beef Whole fillet (1.5 kg)

25–30 minutes; indirect heat only

Steaks

(2.5 cm thick)

Rare

6 minutes

Medium

8 minutes

Well done

10 minutes

Lamb Chops and cutlets

10–12 minutes

Fillet, boneless

10–12 minutes

Leg, butterflied (1–1.5 kg) medium done

35–45 minutes

Leg roast, boned and rolled (1.3-1.6 kg)

11/2–13/4 hours, kettle braai only; indirect heat

Pork Ribs

10–20 minutes, turning often

Steaks, boneless

10 minutes

Chops, bone-in

10 minutes

Fillet whole roast

20–30 minutes

Chicken, turkey and duck Chicken breasts, boneless

10 minutes

Chicken thighs, boneless

8–10 minutes

Chicken breasts, on the bone

30–35 minutes

Chicken thighs/drumsticks, on the bone

35–40 minutes

Chicken, whole roast (1.3–1.6 kg)

1–11/2 hours, kettle braai only; indirect heat

Turkey, steaks

6–8 minutes

Turkey, whole roast

3–4 hours

Duck, whole roast (1.8–2 kg)

11/2–2 hours, kettle braai only; indirect heat

Duck breasts

5 minutes on each side; indirect heat

Introduction | 13

TOP TIPS FOR A GOOD BRAAI • Never use petrol to try to start a braai. • Never leave a braai unattended. • Remember that even if you are using a gas braai, it needs to be preheated for approximately 10–15 minutes before using. Charcoal or wood fires can take up to an hour to attain the correct heat. • Always use tongs to turn food on the braai. Forks or sharp objects pierce the food, causing a loss of flavourful juices. • Braai meat in the correct order – boerewors, sausages, chops. Braai steaks last to prevent them from becoming tough. • Meat and chicken should be seasoned with salt just before cooking, as salt draws out the meat juices and makes it tough. • It’s always a good idea to keep a spray bottle filled with water handy to douse flame flare-ups. Beer works well too. • Ensure that the braai is really hot, but not too hot, before you begin cooking. The coals should be glowing red and covered with a layer of pale grey ash. • Never rush when cooking on the braai. Make sure that all the food, particularly chicken, is cooked through. Don’t assume that food that is charred on the outside will be cooked on the inside. To test if meat is cooked, pierce the thickest part of the meat and, if the juices run clear, the food is cooked. • Toss small branches of the bay tree or rosemary bush over a charcoal or wood fire before cooking – this gives the food a lovely aroma. The branches don’t need to be soaked beforehand. • Keep raw and cooked or partially cooked meat separately, as the raw meat juices may come into contact with the cooked meat. • Remember that most marinades contain sugar or other sweet ingredients that burn very quickly over the flames. Remove as much marinade as possible from meat/chicken before placing over the grill. Marinade can be served as an accompaniment but must be cooked separately before serving because it contains raw meat juices. • If combining meat or chicken on a skewer with vegetables, ensure that everything is cut into equally sized portions in order to cook evenly. • Clean braais thoroughly after use.

14 | Introduction

A brush is essential for basting meat with marinade during cooking.

Introduction | 15

Meat

Beef Sweet Chilli Beef Skewers Serves 4

500 g rump steak

2 cloves garlic, chopped

45 ml sweet chilli sauce

15 ml chopped fresh or 5 ml ground ginger

60 ml plum sauce

30 ml chopped fresh coriander

45 ml soy sauce

45 ml peanut oil

10 ml sesame oil

1 red onion, cut into wedges

15 ml fish sauce

wooden skewers, soaked in water for 30 minutes

1 Cut the meat into 2 cm cubes. 2 Combine all the remaining ingredients except the onions, then add the meat. 3 Marinate for at least 4 hours or overnight. 4 Thread the meat alternately with the onion wedges onto the skewers. Cook over a high heat for about 10 minutes, turning once or twice, until the meat is medium rare.

Steak with Fresh Herb Marinade Serves 4

160 ml olive oil

3 cloves garlic, chopped

30 ml chopped fresh thyme

45 ml red wine vinegar

30 ml chopped fresh parsley

salt and freshly ground black pepper to taste

15 ml chopped fresh rosemary

800 g steak (aged rump, sirloin or rib-eye

1 red chilli, seeded and chopped

is suitable)

15 ml paprika

1 Heat the olive oil until just hot, remove from the heat and add all the remaining ingredients except the steak. Leave to infuse for about 1 hour. 2 Place half the marinade into a non-metallic dish and add the steak. Marinate in the fridge for 1–2 hours. Reserve the remaining marinade to serve with the steak. 3 Remove the meat from the fridge and bring to room temperature. Cook over hot coals for about 2–4 minutes per side until medium-rare, depending on the thickness of the meat. 4 Rest for 5 minutes before cutting the steak into slices across the grain. Bring the reserved marinade to the boil in a small saucepan and serve with the steak.

Steak with Fresh Herb Marinade, Strawberry and Asparagus Salad with Parmesan Crisps (page 137) and Olive Oil Bread (page 126)

18 | Beef

Fillet in Beer Sauce

Fillet in Beer Sauce Serves 6

80 ml ready-made barbecue sauce

60 ml olive oil

30 ml whole grain mustard

250 ml beer

3 cloves garlic, chopped

800 g–1 kg beef fillet

1 Combine all the ingredients except the beef, and mix well. Marinate the whole fillet in the sauce overnight. 2 Place the meat in a disposable foil container and cook, using the indirect heat in a kettle braai (see page 10), for 40–50 minutes until desired doneness. Baste frequently with the sauce. 3 Rest for 5 minutes before slicing thinly.

Sesame and Ginger Beef Fillet Serves 6

45 ml sesame oil

30 ml lemon juice

60 ml soy sauce

1 bunch spring onions, finely chopped

3 cloves garlic, crushed

80 ml soft brown sugar

45 ml chopped fresh ginger

800 g–1 kg beef fillet

1 Combine all the ingredients, add the beef and marinate overnight. 2 Brown the meat on all sides over a high heat. Remove from the heat, wrap in foil and seal well. Return to the heat and cook using indirect heat (see page 10) for 30–40 minutes, turning occasionally, until cooked to desired doneness. 3 Place the marinade into a small saucepan, bring to the boil and simmer for 5 minutes. When the meat is done, rest for 5 minutes before slicing and serving with the marinade.

Beef, Mushroom and Bacon Kebabs Serves 4

100 ml red wine

salt and freshly ground black pepper

45 ml olive oil

500 g rib-eye steaks, cut into 2 cm cubes

2 cloves garlic, chopped

250 g smoked streaky bacon

1 bunch spring onions, finely chopped

250 g button mushrooms

30 ml tomato paste

oil

sprig fresh thyme

4 wooden skewers, soaked in water for 30 minutes

1 Combine the red wine, olive oil, garlic, spring onions, tomato paste, thyme and seasoning, and mix well. Add the meat cubes and marinate for at least 4 hours or overnight. 2 Roll up the rashers of bacon into tight rolls and thread onto the soaked skewers, alternating with the cubes of beef and the mushrooms. Brush the mushrooms with a little oil. 3 Grill over medium-hot coals for 8–10 minutes until the meat is medium rare and the bacon is cooked. Beef | 21

Steak in Cola Marinade

The cola has a tenderising effect on the meat

Serves 4 15 ml olive oil

180 ml tomato sauce

1 onion, chopped

grated rind of 1 lemon

2 cloves garlic, chopped

30 ml lemon juice

15 ml chopped fresh ginger

15 ml whole grain mustard

1 red chilli, seeded and chopped

30 ml white wine vinegar

1 x 340 ml can cola

800 g steak (aged rump, rib-eye or sirloin)

1 Heat the oil and gently fry the onion, garlic, ginger and chilli until softened. Add the remaining ingredients except the steak and simmer for 20 minutes, then cool. 2 Pour about 250 ml over the steak and reserve the remainder for serving. Marinate the meat, covered, in the fridge overnight. Drain off the marinade. 3 Bring the meat to room temperature before cooking over medium-high heat until desired doneness. Rest for 5 minutes before slicing across the grain. Serve with the reserved sauce, which has been heated through thoroughly.

Blackened Beef with Saffron Mayonnaise Serves 4

2 cloves garlic, crushed

Saffron Mayonnaise

15 ml chopped fresh ginger

250 ml olive oil

3 chillies, seeded and sliced

1 egg yolk

10 ml fennel seeds

10 ml lime or lemon juice

3 ml turmeric

1 generous pinch saffron threads

5 ml ground coriander

10 ml hot water

1 small onion, finely chopped

coarse sea salt

1 small beef fillet or whole sirloin

1 Make a paste with the garlic, ginger and chillies in a mortar and pestle. Add the fennel seeds and turmeric. Blend in the coriander and onion. Rub the paste onto the fillet or sirloin.?Massage it into the meat, cover and set aside at room temperature for 1 hour. 2 While the meat is marinating, make the mayonnaise by whisking the olive oil into the egg yolk drop by drop using a food processor. Add the lime or lemon juice and keep whisking until the mixture thickens. Add the saffron threads to the hot water, then blend this into the mayonnaise and season with the coarse salt. 3 Roast the beef over high heat on a griddle or over a braai until medium-rare or cooked as desired. Slice and serve with the saffron mayonnaise and a salad.?

Blackened Beef with Saffron Mayonnaise and Roasted Butternut and Chickpea Salad (page 141)

22 | Beef

Boerewors Bites, Vegetarian Skewers (page 105) and Beef, Mushroom and Bacon Kebabs (page 21)

Boerewors Bites Makes 8–10?

1 kg boerewors

a large handful fresh basil

200 g cheddar or mozzarella cheese, sliced

1 punnet cocktail tomatoes

250 g?rindless streaky bacon

toothpicks

1 Cut the boerewors into 6 cm pieces and?cut open lengthwise without cutting right through. Insert a slice of cheese and close by wrapping a piece of bacon around the?boerewors. Secure with a toothpick. 2 Cook over the coals until golden brown on both sides. Garnish with a fresh basil leaf and cocktail tomato secured onto a toothpick. Serve warm.?

Basic Beef Burgers Makes 8

100 g bread (± 2 slices)

10 ml whole grain mustard

water for soaking the bread

freshly ground black pepper to taste

500 g lean minced beef

5 ml chopped fresh thyme

1 onion, finely chopped

15 ml chopped fresh parsley

30 ml soy sauce

1 Remove the crusts from the bread and soak in a little water until pulpy. 2 Combine all the ingredients in the bowl of a food processor and process for a few minutes until combined. 3 Wet the hands and shape into 8 patties. Rest the burgers in the fridge before cooking. 4 Cook on a lightly oiled braai grid for about 5 minutes on each side until lightly browned and cooked through. 5 Serve on bread rolls with slices of tomato, onion and your choice of sauce.

Beef | 25

Sweet and Sour Kebabs Serves 4

15 ml oil

25 ml chutney

2 onions, sliced

5 ml salt

5 ml turmeric

25 ml flour

2 ml ground coriander

250 ml water

5 ml curry powder

25 ml vinegar

5 ml finely chopped fresh ginger

500 g rump steak, cubed

2 bay leaves

250 g pork fillet, cubed

120 g brown sugar

8 wooden skewers, soaked in water for 30 minutes

1 Heat the oil and lightly fry the onions in a medium-sized saucepan. Add the spices and herbs, and fry for 1 minute. Add the sugar, chutney and salt. Stir in the flour, then add the water and vinegar. 2 Bring to the boil, reduce the heat and simmer, covered, for 15 minutes, then cool. 3 Thread the meat onto the wooden skewers. Lay the sticks in a shallow glass dish, pour over the cooled sauce and leave overnight. Drain off the excess marinade and set aside. 4 Cook the kebabs over medium coals on the braai, basting occasionally with the reserved marinade for 10–15 minutes or until the meat is cooked. Bring the remaining sauce to a boil and serve over the kebabs.

Espetada Serves 4–6

1 kg rump steak, about 25 mm thick

5 ml salt

60 ml olive oil

5 ml freshly ground black pepper

60 ml red wine vinegar

12 bay leaves

1 onion, finely chopped

4–6 wooden skewers, soaked in water

125 ml chopped parsley 20 ml crushed garlic

for 30 minutes coarse salt

1 Trim the excess fat and sinew off the meat and cut into 3 cm cubes. 2 Combine the remaining ingredients, except the salt, in a large bowl. Add the beef and toss to coat. Cover and leave to marinate overnight. 3 Thread the meat onto the skewers, sprinkle lightly with the coarse salt and cook over medium coals on the braai for 5 minutes on each side or until the meat is done to your liking. Baste with any excess marinade during cooking.

26 | Beef

Sweet and Sour Kebabs, Beef and Onion Kebabs (page 29) and Cheese and Onion Quick Bread (page 127)

Surprise Beef Parcels

Beef and Onion Kebabs Serves 4

800 g rump steak

Marinade

20 pickling (baby) onions, peeled

100 ml tomato sauce

8 wooden skewers, soaked in water for 30 minutes

45 ml sweet chilli sauce 100 ml honey 125 ml lemon juice 15 ml Worcestershire sauce 15 ml chopped fresh marjoram 15 ml chopped fresh parsley 5 ml chopped fresh ginger

1 Cut the meat into 3 cm pieces. Thread alternately with the baby onions onto the skewers. Place in a shallow dish. 2 Combine all the marinade ingredients and pour over the kebabs. Place in the fridge overnight. 3 Drain off the excess marinade and cook the kebabs over hot coals for 6–8 minutes or until cooked to your liking.

Surprise Beef Parcels Serves 6

6 steaks (fillet, lazy-aged rump or rib-eye)

180 ml rosé wine

10 ml garlic

1 red onion, sliced

30 ml soy sauce

sprigs fresh thyme

30 ml olive oil

freshly ground black pepper

1 x 40 g packet onion or mushroom soup

1 Rub the steaks with the garlic and drizzle with the soy sauce and olive oil. Set aside, covered, in the fridge for a few hours or overnight. 2 Place each steak on a square of foil large enough to enclose it completely. Sprinkle 10 ml soup mix over each steak and spoon over 30 ml wine. Top with a few slices of onion, a sprig of thyme and freshly ground black pepper. Seal the foil parcels tightly and place on the braai. 3 Cook for about 10 minutes or until the steak is cooked to your liking.

Beef | 29

Piquant T-bone Steaks Serves 4

4 T-bone steaks

Marinade

?

60 ml soy sauce 30 ml oyster sauce 15 ml hoisin sauce 15 ml brown sugar 15 ml sherry 5 ml crushed garlic 5 ml sunflower oil

1 Combine all the ingredients for the marinade in a shallow dish and mix well. Add the T-bones, cover and place in the fridge to marinate overnight. 2 Drain the steaks and reserve the marinade.?Cook on the braai for about 5 minutes on each side, depending on the thickness of the meat, until the desired doneness. Baste occasionally with the reserved marinade.?

Beef Satay Serves 4

500 g beef mince

10 ml salt

30 ml grated ginger or 10 ml ground ginger

freshly ground black pepper

2 cloves garlic, crushed

8 wooden skewers, soaked in water for 30 minutes

1 onion, grated

?

160 ml fresh coriander

Glaze

5 ml ground coriander

15 ml chopped fresh ginger

5 ml turmeric

5 ml chopped garlic

5 ml chilli powder

25 ml tamarind paste

2 ml ground cardamom

25 ml honey

1 Place all the ingredients for the meat into a food processor and pulse until combined. 2 Divide into 8 portions. Wet the hands and shape each portion around a soaked skewer to form a sausage shape. Chill in the fridge until required. 3 For the glaze, combine all the ingredients and mix well. 4 Grill the meat over hot coals until cooked, brushing with the glaze.

30 | Beef

Piquant T-bone Steaks

Lamb Rosemary-infused Lamb Chops with Bean, Strawberry and Feta Salad Serves 10

20 lamb chops

Dressing

15 ml fresh rosemary, chopped

125 ml olive oil

150 ml olive oil

100 ml red wine or raspberry vinegar

2 lemons, thinly sliced

20 ml water

1 bunch fresh mint, chopped

2 cloves garlic, crushed

1 kg French beans, trimmed and blanched

15 ml castor sugar

1 large punnet fresh strawberries, sliced into

5 ml Dijon mustard

quarters 400 g feta, cubed

1 Rub the lamb chops with salt and rosemary. Place in a shallow dish and pour over the olive oil. Add the lemon slices and half of the mint. Toss to coat and allow to marinate for 1 hour. 2 Combine all the dressing ingredients and set aside. 3 Place the chops over the coals and cook to your liking. 4 Just before serving, combine the remaining mint with the beans, strawberries and feta. Pour the dressing over the bean and strawberry mixture. Place on a large platter, toss lightly and top with the chops. Serve immediately.

Lamb Steaks with Lemon and Rosemary Serves 4

juice and rind of 1 large lemon

30 ml chopped fresh rosemary

60 ml olive oil

salt and freshly ground black pepper

2 cloves garlic, chopped

750 g lamb steaks or chops

1 Combine all the ingredients except the meat and mix well. Place the meat in the mixture for a few hours or overnight. 2 Cook the meat over a high heat for 4–5 minutes on each side until cooked to desired doneness. Baste with the marinade during cooking.

Rosemary-infused Lamb Chops with Bean, Strawberry and Feta Salad

Lamb | 33

Lamb Chops with Mediterranean Marinade Serves 4

60 ml olive oil

5 ml ground paprika

3 cloves garlic, chopped

10 ml ground cumin

50 ml chopped fresh coriander

pinch saffron (optional)

45 ml tomato paste

salt and freshly ground black pepper

15 ml honey

1 kg lamb chops

10 ml Dijon mustard

1 Combine all the ingredients except the meat and mix well. Marinate the meat in the mixture for a few hours or overnight. 2 Remove the meat from the marinade and cook over a medium-high heat for 4–5 minutes on each side, basting with the marinade until cooked.

Devilled Lamb Chops Serves 4

30 ml olive oil

3–5 ml chilli flakes

30 ml runny honey

3 ml cayenne pepper

30 ml French mustard

8 lamb chops or steaks

30 ml Worcestershire sauce

1 Combine all the ingredients except the meat.? 2 Pour over the lamb and marinate for at least 30 minutes. 3 Remove from the marinade and cook chops over the coals for 10–12 minutes, turning and basting frequently with the reserved marinade. (Steaks may need less cooking time; see page 13.) 4 Serve with Chickpea Couscous.

Chickpea Couscous Serves 4

100 g instant couscous, cooked according to the package instructions

Dressing

30 ml olive oil

1 x 400 g can chickpeas, well drained and rinsed

30 ml lemon juice

1 small red onion, finely sliced

3 ml ground cumin

5 Peppadews™, finely sliced

salt and freshly ground black pepper

30 ml finely chopped fresh mint 30 ml finely chopped fresh coriander

1 Combine the couscous with the chickpeas, onion, Peppadews™, mint and coriander. 2 Combine all the ingredients for the dressing, pour over the couscous and toss gently. Serve with the devilled lamb chops or steaks.

34 | Lamb

Devilled Lamb Chops with Chickpea Couscous

Greek Lamb and Feta Burgers Serves 4

2 slices stale bread, crusts removed, grated

salt and freshly ground black pepper

500 g lamb mince

200 g feta cheese, drained

1 onion, grated

15 ml olive oil

5 ml ground cumin

4 hamburger rolls or pita breads

5 ml ground coriander

mint leaves

45 ml flat-leaf parsley, finely chopped

tomato relish

1 Combine the bread, mince, onion, spices, parsley and seasoning. 2 Wet the hands, divide the mixture into four and shape each into a burger patty. Make a hollow in each patty and fill with a quarter of the feta cheese, then reshape the patty. 3 Cover with clingfilm and refrigerate for 1 hour. 4 Cook the patties over gentle coals for approximately 10 minutes, ensuring they are cooked through. 5 Serve in bread rolls with mint leaves and tomato relish.

Moroccan Spiced Lamb Serves 4–6

1 butterflied leg of lamb, ±900 g

80 ml olive oil

30 ml Moroccan spice

3 cloves garlic, chopped

60 ml lemon juice

1 Open out the leg of lamb and flatten for even thickness. 2 Combine the remaining ingredients. Place the lamb into a plastic bag and pour over the marinade. Rub well into the meat. Leave to marinate for 4 hours or overnight. 3 Remove from the marinade and cook for 5 minutes on each side over high heat. Continue cooking for ± 30 minutes over medium heat, basting with the remaining marinade. Leave the meat to rest for 10 minutes before slicing.

Greek Lamb and Feta Burgers

Lamb | 37

Marinated Grilled Lamb with Hummus, Olive Oil and Coriander Serves 6–8

12 lamb chops

hummus

30 ml olive oil

1 x 400 g can of chickpeas, drained and rinsed

45 ml balsamic vinegar

juice of 1 lemon

3 dried chillies, crumbled

1 large garlic clove, peeled and crushed

5 ml crushed coriander seeds

15 ml tahini (sesame seed paste)

2.5 ml ground cumin

±100 ml olive oil

2.5 ml ground ginger

salt

juice of 1 lemon

a dash of Tabasco® sauce

freshly ground black pepper

2.5 ml ground cumin

1 onion, peeled and cut into rings garnish

a small bunch fresh coriander olive oil lemon wedges

1 Place the lamb chops in a shallow dish. Mix together all the other ingredients, except the onion, to make a marinade. Pour over the chops and mix well until evenly coated. Tuck in the onion rings among the chops, cover with clingfilm and marinate for at least 12 hours or overnight. 2 To make the hummus, place the chickpeas in a food processor together with the lemon juice, garlic, tahini and a little water. Pulse to form a paste. Pour in the olive oil in a thin stream. Add more or less than the specified olive oil, depending on how creamy you want the hummus. Season with the salt, Tabasco® sauce and cumin, spoon into a bowl and set aside. 3 Sprinkle the chops with salt and cook over medium coals or on a preheated gas braai. Cook on both sides until brown and crispy, and preferably still pink in the middle. For well-done chops, cook for longer. 4 To serve, place a swirl of hummus in the centre of each plate and top with two chops and a few sprigs of fresh coriander. Drizzle with the olive oil and serve with the lemon wedges.

38 | Lamb

Marinated Grilled Lamb with Hummus, Olive Oil and Coriander and Grilled Pear, Asparagus and Rocket Salad (page 138)

Roast Leg of Lamb

Rosemary Lamb Kebabs Serves 4

500 g lamb, cubed

salt and freshly ground black pepper

2 cloves garlic, crushed

cocktail tomatoes

30 ml soy sauce

6–8 fresh rosemary twigs, stripped, but with a few

45 ml medium sherry or white wine

leaves remaining on one end

5 ml prepared coarse mustard

1 Place the lamb in a bowl. Add the garlic, soy sauce, sherry or wine, mustard and seasoning. Leave to stand, covered, for 2 hours or refrigerate overnight. 2 Remove the lamb from the marinade and pierce each cube with a sharp knife for easy assembly onto the rosemary twigs. Thread onto the rosemary twigs alternately with the cocktail tomatoes. Use three lamb cubes and two tomatoes per kebab. 3 Place over medium coals and cook for 3–5 minutes on each side, basting frequently with the remaining marinade.

Roast Leg of Lamb Serves 6–8

1 large leg of lamb

Seasoning

30 ml olive oil Marinade

30 ml butter

1 litre red or white wine

30 ml balsamic vinegar

6 cloves garlic, crushed

30 ml fresh rosemary, lightly crushed

1 large onion, cut into rings

30 ml ready-made whole grain mustard

4 twigs fresh rosemary

3 cloves garlic, crushed

15 black peppercorns

2 red chillies, seeded and chopped

6 juniper berries

salt and freshly ground black pepper

1 Combine all the marinade ingredients. Place the lamb in a non-metal or earthenware dish. Pour over the marinade and leave covered in the fridge overnight or for up to 24 hours. 2 Remove the meat and set the marinade aside. 3 Mix together all the ingredients for the seasoning. Using a sharp knife, cut slits into the lamb at regular intervals. Rub the seasoning into the slits, then rub the remaining mixture over the entire leg. 4 Place the lamb on a grid over a metal or foil tray and cook over an indirect fire for 2–3 hours, replenishing the coals as needed. Baste the meat occasionally with the marinade. 5 Remove the lamb, cover with foil and leave to stand for 10–15 minutes before slicing. Strain the remaining marinade into a small saucepan and bring to the boil, thickening if necessary with a little cornflour or gravy powder. Serve alongside the meat.

Lamb | 41

Vietnamese Lamb Parcels in Vine Leaves Serves 4–6 as a starter

1 red onion, roughly chopped

5 ml ground coriander

1 stalk lemon grass

500 g lamb mince

3 cloves garlic

15 ml Vietnamese or Thai fish sauce

10 ml chopped ginger

15 ml light soy sauce

1 long red chilli, seeded and roughly chopped

32–48 vine leaves

30 ml fresh mint

8–12 wooden skewers, soaked in water for

30 ml fresh coriander 5 ml ground cumin

30 minutes 1 lemon, cut into wedges

1 Place the onion, lemon grass, garlic, ginger, chilli, herbs and spices into a mini chopper and chop until fine. Alternatively, chop the ingredients finely by hand and mix together. 2 Add to the mince and mix well. Add the fish and soy sauces to the mixture. Rinse the vine leaves, then cover with boiling water. Leave the leaves in the water and take them out as you need them. They are not dried before using. 3 Place a vine leaf on your work surface, then place a mound of the mince mixture at the base. Roll up the leaf, folding in the sides, to form a neat, tight roll. Repeat with the other leaves. Thread 4 leaf rolls onto a soaked skewer and cook over direct heat for about 5 minutes per side depending on the size of the rolls. Remove and serve with a squeeze of lemon. Note: Vine leaves are available bottled or vacuum-sealed in brine. They need to be rinsed well before

using to get rid of the saltiness. If you have a grapevine, pick young leaves and freeze them in plastic bags. Before use, pour boiling water over the leaves.

Butterflied Buttermilk Lamb and Green Peppercorn Marinade Serves 6

1 butterflied leg of lamb

Topping

30 ml Dijon mustard Marinade

5 ml coarse salt

500 ml buttermilk

a small handful fresh rosemary leaves, chopped

45 ml green peppercorns 15 ml chopped fresh rosemary 60 ml chopped fresh mint 2 cloves garlic, crushed

1 In a dish large enough to hold the lamb, combine all the marinade ingredients. Add the lamb and rub the marinade into the meat. Cover and refrigerate for 12–24 hours. 2 Pour off the marinade and pat the meat dry with paper towel. 3 Combine the topping ingredients and rub over the lamb. Place the meat over indirect heat and cook for 40–50 minutes. Rest for 15 minutes covered with foil before slicing.

42 | Lamb

Vietnamese Lamb Parcels in Vine Leaves

Pork Lip-smacking Ribs Serves 4

60 ml soft brown sugar

30 ml black bean sauce

80 ml soy sauce

80 ml tomato sauce

60 ml sweet chilli sauce

1 kg pork ribs, cut into pieces

1 Combine all the ingredients except the ribs and mix well. Pour the sauce over the ribs and marinate for 4 hours or overnight. 2 Remove the ribs from the marinade and cook over medium-high heat for about 15–20 minutes, turning frequently and brushing with the remaining marinade.

Chinese Barbecue Pork Serves 4

2 cloves garlic, crushed

30 ml hoisin sauce

25 ml chopped fresh ginger

15 ml peanut oil

50 ml soy sauce

50 ml runny honey

50 ml sherry

2 x 500 g pork fillets

45 ml soft brown sugar

1 Combine all the ingredients except the fillets. Marinate the meat in the sauce for 3–4 hours. 2 Remove the meat from the marinade and cook over a medium-high heat for about 20–30 minutes, basting with the sauce until the meat is cooked. Boil the remaining marinade in a saucepan for 3–5 minutes and serve with the meat.

Rosemary Pork Chops Serves 6

10 ml coarse salt

olive oil

15 ml lightly crushed fresh rosemary leaves

6 pork loin chops

1–2 garlic cloves, crushed

1 Combine the salt, rosemary and garlic in a mortar and pestle, moistening slightly with a splash of olive oil, then crush. Divide the mixture among the chops, then rub it in, massaging the meat. 2 Leave to stand for 15 minutes before cooking over high heat for 5–8 minutes on each side. Baste if necessary with olive oil. Serve with new potatoes. 44 | Pork

Lip-smacking Ribs, Grilled Baby Marrows and Brinjals (page 113) and Oriental Cabbage Salad (page 133)

Pork Chops with Spice Rub and Orange and Ginger Sauce and Ginger Noodle Salad (page 143)

Pork Chops with Spice Rub and Orange and Ginger Sauce This recipe also works well with rump or porterhouse steak

Serves 6 6 pork chops

orange and ginger Sauce

45 ml sesame oil Spice rub

15 ml chopped fresh ginger

30 ml ground coriander

15 ml chopped fresh garlic

20 ml five-spice powder

80 ml orange juice

5 ml ground fennel seeds

2 ml five-spice powder

2 ml ground ginger

2 ml red chilli flakes

10 ml hot chilli powder

2 ml ground fennel seeds

2 ml freshly ground black pepper

30 ml balsamic vinegar

2 ml ground cinnamon

30 ml soy sauce

30 ml coarse salt

15 ml sugar

15 ml brown sugar

1 For the spice rub, thoroughly blend all the spices with the salt and brown sugar in a bowl, then set aside. Store well sealed in a cool, dry place; the mix will last for a few months. 2 For the orange and ginger sauce, whisk together all the ingredients in a small mixing bowl. The sauce will keep for 3 or 4 days in the fridge. 3 Rub the chops generously with the spice mixture and set aside for about 1 hour. Cook the chops over a medium-high heat until done. Serve with the sauce.

Mango and Lemon Grass Pork Kebabs Serves 4

500 g pork fillet, cut into 1 cm thick slices

60 ml fresh lime juice

2 large ripe, firm mangoes, peeled and cut

30 ml fish sauce

into chunks 2 stalks lemon grass, cut into 3 cm lengths?

15 ml olive oil 6 wooden skewers, soaked in water for 30 minutes

30 ml palm sugar, grated (can use brown sugar instead)

1 Thread the pork, mango and lemon grass alternately onto the skewers. 2 Place the kebabs in a large dish so that each one lies flat. Whisk together the palm sugar, lime juice, fish sauce and oil until the sugar dissolves. Pour over the kebabs and leave to marinate for at least 2 hours. 3 Remove from the marinade and cook over hot coals for about 5 minutes on each side. Turn and baste frequently with the remaining marinade and ensure that the pork cooks through without burning. Serve immediately.

Pork | 47

Apple Cider?Pork Steaks? Serves 4

6–8 boneless pork steaks

10 ml soy sauce

15 ml olive oil?

350 ml?apple cider???

15 ml grated fresh ginger?

3 Granny Smith apples, cored and cut into wedges

1 In a container large enough in which to lay out the steaks, combine the olive oil, ginger, soy sauce and apple cider. Add the pork steaks and apple wedges. Marinate for at least 1 hour. 2 Remove the steaks and apple wedges from the marinade, and cook both over the coals for 5–8 minutes on each side. Baste frequently with the remaining marinade and ensure that the apple wedges do not burn, as they will cook more quickly than the steaks. 3 Serve the steaks with the apple wedges.

Oriental Roast Pork Belly Serves 4–6

1 pork belly

Marinade

water to cover

20 ml freshly grated ginger

1 onion, studded with 5 cloves

2–3 garlic cloves, crushed

1 bay leaf

1 dried chilli, crumbled 100 ml soy sauce 45 ml brown sugar 15 ml fish sauce

1 Place the pork belly in a pot and pour over water to cover. Add the onion and bay leaf. Bring to the boil and simmer for 10–15 minutes.? 2 While the pork is cooking, combine all the marinade ingredients and place in a dish large enough to hold the pork belly. Remove the pork from the water and place in the marinade.?Toss to coat, then leave to stand for 1 hour, turning frequently. 3 Place over medium-hot coals, fat side up and cook for 15–20 minutes. Turn and cook for a further 10–15 minutes, basting frequently with the marinade. Finish off the cooking fat side up, ensuring that the fat is crispy and the meat is cooked through.

Apple Cider Pork Steaks

48 | Pork

Game Venison and Apricot Kebabs Serves 6–8

1.5–2 kg fillet of venison, cubed

marinade

250 g thick bacon cubes

15 ml oil 2 large onions, chopped

dried apricots, soaked in fruit juice

20 ml curry powder

8 wooden skewers, soaked in water for 30 minutes

5 ml turmeric 10 ml ground coriander 15 ml smooth apricot jam 15 ml flour 500 ml vinegar 5 ml salt 3 bay leaves freshly ground black pepper to taste

1 To prepare the marinade, heat the oil in a saucepan and fry the onions until softened. Add the curry powder, turmeric and ground coriander and fry gently, stirring. Stir in the remaining ingredients and simmer for a few minutes, then cool. 2 Thread the fillet cubes, apricots and bacon alternately onto skewers. Place in an oblong casserole dish and pour the marinade over. Leave to marinate overnight. 3 Cook over medium coals for about 15 minutes, or until cooked to desired doneness. Place the remaining marinade in a saucepan and bring to the boil. Serve with the kebabs.

Teriyaki Ostrich Steaks Serves 4

125 ml teriyaki sauce

10 ml chopped garlic

60 ml orange juice

15 ml sesame oil

30 ml honey

500 g ostrich fillet steaks

15 ml chopped fresh ginger

1 Combine all the ingredients for the marinade and marinate the steaks for 3–4 hours or overnight. 2 Remove the meat from the marinade. Cook over a high heat for about 4 minutes on each side, depending on the thickness of the steaks, until medium rare, basting with the marinade. Any remaining marinade can be boiled gently and served with the meat. Teriyaki Ostrich Steaks and Cracked Pepper and Cranberry Bread (page 125)

50 | Game

Ostrich Kebabs with Flat Bread

Ostrich Kebabs with Flatbread Serves 4–6

1 kg ostrich steak, cubed

Marinade

1 red onion, cut into wedges

30 ml soy sauce

1 red pepper, cut into 2 cm pieces

30 ml brown sugar

10 wooden skewers, soaked in water for

25 ml honey

30 minutes

30 ml sherry 25 ml hoisin sauce

Flat Bread

10 ml chopped ginger

375 ml flour

5 ml crushed garlic

10 ml sugar 180 ml boiling water

1 Combine all the ingredients for the marinade and mix well. Add the ostrich and marinate for a few hours. 2 Meanwhile, prepare the flat bread. Combine the flour and sugar in a bowl, stir in the water quickly and mix well. Knead until the dough is smooth. Cover and leave to stand for about 30 minutes. 3 Divide the dough into 12 balls and roll each one into a thin round. 4 Fry in a dry, non-stick frying pan or on a braai griddle, until light brown on both sides. Keep covered with a clean dishcloth. 5 Drain the meat and thread alternately with onions and peppers onto the soaked skewers. 6 Cook over hot coals for about 8 minutes or until desired doneness. Serve with the flat bread.

Ostrich Steaks with Juniper Rub Serves 4

12 juniper berries

10 ml salt

15 ml black peppercorns

500 g ostrich steaks

30 ml coriander seeds

1 Combine all the seeds and the salt in a mortar and pestle, and pound until fine. Rub the steaks generously with the mixture and set aside for at least 30 minutes. 2 Cook the steaks on a hot griddle for 2–3 minutes on each side until cooked to desired doneness. 3 Delicious served with a ready-made Oriental plum sauce.

Game | 53

Ostrich Sausage with Red Onion Relish Serves 4

500 g ostrich sausage

Relish

25 ml olive oil 3 large red onions, sliced 160 ml red wine 45 ml red wine vinegar 60 ml brown sugar a few sprigs thyme salt and freshly ground black pepper

1 Cook the sausage over hot coals until cooked through. 2 To prepare the relish, heat the oil and gently fry the onions for about 10 minutes. Add the remaining ingredients and cook gently until the mixture is reduced and thickened. 3 Serve with the cooked sausage.

Smoked Ostrich Fillet with Cumberland Sauce Serves 6

1 kg ostrich fillet steaks

cumberland Sauce

30 ml olive oil

1 x 125 g jar redcurrant jelly (or use smooth

10 ml salt

apricot jam)

10 ml ground ginger

grated rind and juice of 1 large orange

7.5 ml brown sugar

grated rind and juice of 1 large lemon

5 ml freshly ground black pepper

125 ml red wine

45 ml brandied oak smoker dust

1 Brush the meat with the olive oil. 2 Combine the salt, ginger, brown sugar and black pepper. Sprinkle this mixture over the meat. 3 Pour the flavoured smoker dust into a metal tray or foil container and place in a kettle braai over indirect heat. 4 Spread out the steaks over the grid. Cover with the lid and cook for 10–15 minutes according to preferred doneness. 5 To make the sauce, place all the ingredients in a saucepan and cook over low heat to dissolve the jelly. Serve hot or cold with the meat.

54 | Game

Ostrich Sausage with Red Onion Relish and Garlic and Potato and Rosemary Pot Bread (page 118)

Venison Patties and Ratatouille (page 110)

Venison Patties Serves 6

500 g venison mince

2 allspice berries

150 g bacon bits

pinch thyme

5 ml salt

3 ml grated nutmeg

freshly ground black pepper

olive oil

8 coriander seeds

1 Combine the mince and bacon bits. 2 Place the salt, pepper, coriander, allspice, thyme and nutmeg in a mortar and pestle, and pound until fine. Add to mince mixture and mix. 3 Shape into six patties. Cover and refrigerate for at least 1 hour. 4 Rub each patty with olive oil and cook over hot coals for 3–4 minutes on each side.

Venison Potjie Serves 10

3 kg venison chunks or ostrich neck, on bone

30 ml sugar

60 ml oil

15 ml salt

3 large onions, sliced

1 large bunch soup celery, chopped

500 g carrots, sliced

300 ml red wine

4 x 400 g cans whole peeled tomatoes

2 x 400 g cans butter or cannellini beans,

2–3 cloves garlic, crushed 1 large handful fresh rosemary or mixture of chives and parsley

well drained juice of 1 large lemon freshly ground black pepper to taste

1 Brown the meat in hot oil in a potjie. 2 Remove the meat, then fry the onions and carrots, adding more oil if necessary. 3 Return the meat to the pot with the tomatoes, garlic, herbs, sugar, salt, celery and wine. Cover with foil, shiny side down, and cover with the lid. Cook for 3–4 hours, stirring once or twice. Don’t be tempted to stir it too often. Add the beans, lemon juice and pepper, and cook for about 15 minutes until heated through. Check the seasoning.

Game | 57

Poultry

Chicken Chicken Tikka Kebabs Serves 4

60 ml tikka paste

1 red onion, cut into wedges (optional)

125 ml plain yoghurt

8 wooden skewers, soaked in water for 30 minutes

8 chicken breast fillets, cubed

1 Combine the tikka paste and yoghurt, add the chicken and marinate, covered, in the fridge for 4 hours or overnight. 2 Remove the chicken from the marinade and thread onto the soaked skewers, alternating with the onion wedges, if desired. 3 Cook over medium-high heat for about 10 minutes, turning frequently. Serve with apple and mint sauce.

Apple and mint sauce 1 green apple, peeled and grated

15 ml lemon juice

60 ml plain yoghurt

salt and freshly ground black pepper

45 ml chopped fresh mint

Combine all the ingredients and mix well.

Mango Chutney Drumsticks Serves 4

45 ml tomato sauce

15 ml honey

10 ml Worcestershire sauce

15 ml olive oil

45 ml mango chutney

6–8 drumsticks

1 Combine all the ingredients except the drumsticks and mix well. 2 Slash the flesh of the drumsticks to allow the flavour of the sauce to penetrate and also to cook more quickly. Marinate the drumsticks overnight. 3 Remove from the marinade and cook over a medium heat for 10–15 minutes, turning frequently, until cooked through. Baste with the leftover marinade.

Chicken Tikka Kebabs, Portuguese-style Chicken Thighs (page 64) and Carrot and Baby Marrow Salad (page 138)

60 | Chicken

Lime and Coriander Chicken with Avocado Sauce and Pasta Rice Salad (page 133)

Lime and Coriander Chicken Serves 4

6–8 chicken breast fillets

2 cloves garlic, chopped

100 ml lime juice

15 ml honey

80 ml olive oil

60 ml chopped fresh coriander

1 Flatten the chicken breasts so that they are of equal thickness – this helps them to cook evenly. 2 Combine all the remaining ingredients and marinate the chicken, covered, in the fridge for 4 hours or overnight. 3 Remove from the marinade and cook over a high heat for 4–5 minutes on each side, brushing with any remaining marinade. Delicious served with avocado sauce.

Avocado Sauce 1 ripe avocado, mashed

30 ml chopped fresh coriander

15 ml lemon juice

4 spring onions, finely chopped

45 ml mayonnaise

salt and freshly ground black pepper to taste

Mix all the ingredients well and season to taste.

Cajun-spiced Spatchcock Chicken Serves 4

3 cloves garlic, chopped

10 ml ground coriander

30 ml paprika

5 ml ground cumin

10 ml ground cinnamon

10 ml dried origanum

10 ml ground fennel

45 ml olive oil

5 ml chilli powder

1 chicken, spatchcocked (flattened)

10 ml salt

1 Combine the garlic, spices and herbs with the olive oil and rub into the chicken. Leave to stand for a few hours for the flavours to penetrate. 2 Cook the chicken over indirect heat for about 1 hour until cooked through.

Chicken | 63

Hawker Chicken Serves 4

8 chicken portions

Spices

olive oil

5 ml each whole cardamom, black and yellow mustard seeds, fennel and coriander 2.5 ml turmeric 5 ml salt

1 Rub the chicken pieces with olive oil. 2 Place the whole spices in a mortar and pestle or spice mill, and grind until smooth. Add the turmeric and salt, and mix. Roll the chicken in the spices and place in a greased glass ovenproof dish. Cover and leave to stand in the fridge for 1 hour. 3 For a better end product, pre-cook the chicken in the microwave on high for 10 minutes. Transfer to the coals and cook, turning once, for 5–8 minutes on each side, taking care not to burn the outside of the chicken. Leave to stand for a couple of minutes before serving. Serve with bulgur pilaf.

Bulgur Pilaf Serves 4–6?

250 ml bulgur (cracked) wheat

a handful flaked almonds, toasted

15 ml oil

1 bunch spring onions, finely chopped

1 litre boiling water

salt and freshly ground black pepper to taste

5–10 ml salt

Toast the bulgur in the preheated oil in a large pan. Pour the boiling water over and add the salt. Cook until the water has evaporated. Mix in the rest of the ingredients, check the seasoning and serve with the Hawker Chicken.??

Portuguese-style Chicken Thighs Serves 4

5 ml freshly ground black pepper

5 ml paprika

5 ml dried origanum

60 ml red wine vinegar

1–2 chillies, chopped

60 ml olive oil

1 clove garlic, crushed

8 chicken thighs, cut in half through the joint

1 Combine all the ingredients, except the chicken, and mix well. Rub into the chicken pieces and leave to marinate in the fridge, covered, for 1 hour. 2 Cook on the braai over medium coals for 5–8 minutes on each side, turning and basting frequently.

64 | Chicken

Hawker Chicken, Bulgur Pilaf and Hummus, Carrot and Sesame Salad (page 142)

Buffalo Drumsticks

Chilli Chicken Thighs Serves 4

8 chicken thighs

30 ml olive oil

500 ml chicken stock

10 ml sesame oil 30 ml soy sauce

Marinade

30 ml honey

125 ml lemon juice

1 small onion, finely chopped

1–2 chillies, seeded and chopped

30 ml fresh coriander, chopped

1 Poach the chicken thighs in the stock for 10 minutes. Remove and cool, then slash the thighs. 2 Combine all the ingredients for the marinade and mix well. Rub into the chicken and leave to marinate for a few hours. 3 Cook on the braai over medium coals for 5 minutes per side, basting frequently with the marinade.

Oriental Chicken Kebabs Serves 4

4 chicken thighs

1 stalk lemon grass, finely sliced

4 chicken drumsticks

1 onion, finely chopped

4 wooden skewers, soaked in water for 30 minutes

15 ml red curry paste handful of fresh coriander, finely chopped

Marinade

60 ml fish sauce

3 cloves garlic, crushed

200 ml coconut milk

15 ml grated fresh ginger

salt and freshly ground black pepper

1 Thread a thigh and drumstick onto each skewer. Microwave, covered, on high for 5 minutes, then leave to cool. 2 For the marinade, combine ingredients in a dish large enough to hold the skewered chicken portions. Stir to mix and place the chicken in the marinade, ensuring it is well coated. Cover and refrigerate for at least 1 hour, turning the chicken in the marinade a couple of times. 3 Remove from marinade. Cook for 5 minutes each side over hot coals. Turn and baste frequently.

Buffalo Drumsticks Serves 4

8 chicken drumsticks

30 ml Worcestershire sauce

500 ml chicken stock

60 ml chutney

1 clove garlic, crushed

salt and freshly ground black pepper

125 ml tomato sauce

1 Poach the chicken in the stock for 10 minutes. Remove and cool. 2 Combine the remaining ingredients and mix well. Add the chicken and marinate, covered, in the fridge for 3 hours. 3 Braai for 5 minutes on each side over medium coals, basting and turning frequently. Chicken | 67

Honey Mustard Chicken Serves 4

4 chicken drumsticks, slashed three times on the fleshy part 4 chicken thighs, slashed three times on the fleshy part

Marinade

2–3 cloves garlic, crushed 50 ml runny honey 30 ml whole grain mustard 30 ml soy sauce 15 ml lemon juice freshly ground black pepper

1 Combine all the ingredients for the marinade in a large glass mixing bowl. Add the chicken and stir to coat evenly with the marinade. Cover and refrigerate for at least 1 hour before cooking. 2 Just before placing on the braai, pre-cook the chicken in the microwave, covered, on high for 5 minutes, stirring halfway. 3 Place over medium coals and cook for 5 minutes on each side, turning and basting frequently.

Tandoori Chicken Serves 4

4 chicken drumsticks

Marinade

4 chicken thighs

200 ml plain yoghurt 5 ml turmeric 5 ml ground coriander 5 ml ground cardamom 5 ml paprika 10 ml garam masala 1–2 cloves garlic, crushed 10 ml grated fresh ginger salt and freshly ground black pepper

1 Slash the chicken pieces with a sharp knife. 2 Combine all the marinade ingredients in a large mixing bowl, add the chicken and mix to coat. Cover and refrigerate for 1–2 hours or overnight. 3 Before cooking over the braai, place the chicken pieces on a baking tray and bake in a preheated oven at 160 °C for 20 minutes, turning once. 4 Place over medium coals and cook for 5 minutes on each side, basting frequently with the marinade.

68 | Chicken

Honey Mustard Chicken and Pasta Salad with Herb Dressing (page 134)

Mediterranean Chicken Burgers

Chicken or Beef Satay Serves 4–6

5 ml whole cumin

30 ml soy sauce

5 ml whole coriander

20 ml sugar

10 ml curry powder

200 ml coconut milk

10 ml turmeric

1⁄2

5 ml salt

700 g chicken fillet strips or beef strips

45 ml oil

18 wooden skewers, soaked in water for 30 minutes

bunch fresh coriander, chopped

10 ml chopped fresh ginger

1 Combine the cumin and coriander in a small saucepan and dry-fry over medium heat until fragrant. 2 Place the seeds in a mortar and pestle or coffee grinder, and grind to a powder. Combine with all the remaining ingredients to make a marinade. Add the chicken or beef strips and marinate, covered, in the fridge for a few hours or overnight if possible. 3 Thread the strips lengthwise onto the soaked wooden skewers and cook on a lightly oiled braai grid over hot coals for about 5 minutes, turning after 3 minutes. Serve hot with peanut sauce.

Peanut Sauce 10 ml oil

15 ml sugar

1⁄2

80 ml ground unsalted roasted peanuts

small onion, finely chopped

10 ml chopped garlic

30 ml smooth peanut butter

5 ml green curry paste

10 ml soy sauce

200 ml coconut milk

15 ml lime or lemon juice

1 Heat the oil in a small, non-stick saucepan and fry the onion until soft. Add the garlic and curry paste, and mix well. 2 Add the remaining ingredients and simmer gently, stirring occasionally until thickened. Serve at room temperature with the chicken or beef skewers.

Mediterranean Chicken Burgers Makes 8

500 g chicken mince

100 ml fresh breadcrumbs

8 sun-dried tomatoes in oil, drained and chopped

1 egg, lightly beaten

10 ml garlic, crushed

30 ml chopped fresh basil

45 ml finely grated Parmesan cheese

30 ml chopped fresh parsley

30 ml pine nuts, toasted and chopped

salt and freshly ground black pepper to taste

1 Place the chicken mince in a large bowl. Add the remaining ingredients and season well with the salt and freshly ground black pepper. 2 With wet hands, shape the mixture into eight hamburger patties and place in the fridge to chill for 30 minutes. 3 Cook over medium coals for about 5 minutes on each side or until nicely browned and cooked through. Chicken | 71

Rotisserie Chicken Serves 4–6

1.5 kg whole chicken

Marinade

1 whole onion, peeled

125 ml oil

1 lemon, sliced

30 ml honey 30 ml freshly squeezed lime juice 3 ml paprika salt and freshly ground black pepper

1 Rinse the chicken and pat dry. 2 Place the onion and lemon inside the cavity. Combine all the marinade ingredients in a saucepan over medium heat. Heat until the honey has completely dissolved. 3 Prepare an indirect fire with the drip pan in place (see page 10). Place the chicken on a grid or a rotisserie over the drip pan. Baste with the marinade, cover and cook for 1–11⁄4 hour or until the chicken is cooked. Baste every 15 minutes with the marinade. When cooked, wrap in foil and leave to rest for 15 minutes until ready to carve.

Barbecued Chicken Pieces Serves 6–8

8–12 chicken portions

Marinade

100 ml oil 1 onion, chopped 15 ml crushed garlic 500 ml beer or chicken stock 215 g can tomato purée 60 ml chutney 10 ml whole grain mustard 20 ml Worcestershire sauce 30 ml apricot jam 5 ml salt freshly ground black pepper

1 Heat the oil in a large saucepan and fry the onion and garlic. Add the remaining ingredients and bring to the boil. Add the chicken portions, reduce the heat and simmer for 30 minutes.? 2 Remove the chicken and place on the braai. Cook over medium coals for 15 minutes, basting occasionally with the marinade until the chicken is cooked through.

Rotisserie Chicken and Asparagus wrapped in Parma Ham (page 102)

72 | Chicken

Beer Can Chicken

Beer Can Chicken 1 lemon, halved

15 ml olive oil

30 ml dried mixed herbs

1.5 kg whole chicken, giblets removed

5 ml freshly ground black pepper

1 x 340 ml can beer

5 ml salt

1 Prepare the kettle braai for indirect cooking and insert a drip tray. 2 Squeeze one half of the lemon into a small bowl and add the herbs, pepper, salt and oil. Rub this mixture onto the outside and the inside of the chicken. Insert the other half of the lemon into the cavity of the chicken. 3 Drink 1⁄3 of the beer, then carefully open the top of the can completely with a can opener. Place the chicken over the open can of beer so that the chicken sits upright and the drumsticks point downwards. 4 Balance the can and chicken on top of the braai grid over the middle section of the fire. 5 Cover with the lid and cook without opening for 11⁄2 hours or until the internal temperature of the chicken reaches 82 °C in the thigh area or the juices run clear when pierced with a sharp knife. 6 Remove from the braai, discard the beer can and allow the chicken to rest for 10 minutes before serving.

Rosemary-smoked Chicken Serves 4–6

1.5 kg whole chicken, giblets removed

15 ml olive oil

1 lemon, quartered

salt and freshly ground black pepper

6 fresh bay leaves

500 ml smoking chips, soaked in water

3 large sprigs fresh rosemary

?

1 Prepare the kettle braai for indirect cooking. 2 Cut away any excess fat from the chicken and insert the lemon quarters, bay leaves and one sprig of rosemary into the chicken cavity. Tie the drumsticks together with string and rub the chicken all over with the olive oil. Season with the salt and pepper. 3 When the fire is ready, fill the drip tray half full with water and position the chicken on the lightly oiled grid above the drip tray. 4 Drain the wood chips and carefully add a handful to the coals. Cover with the lid and cook for about 11⁄2 hours, adding a handful of chips every 20 minutes. 5 Add the remaining sprigs of fresh rosemary to the coals with the last handful of wood chips. 6 When the chicken is cooked, transfer it to a serving dish and leave it to stand for 10 minutes before carving.

Chicken | 75

Turkey & Duck Moroccan Spiced Turkey Steaks Serves 4

4 turkey breasts, filleted

2 cloves garlic, chopped

juice of 1 lemon

15 ml Moroccan spice

100 ml olive oil

salt and freshly ground black pepper

1 Butterfly the turkey breasts and flatten with a rolling pin. 2 Combine the remaining ingredients and rub well into the breasts. Leave to marinate in the fridge, covered, for a few hours. 3 Remove from the marinade and cook over a high heat for 2–3 minutes on each side.

Festive Turkey on the Braai This is a very popular way of cooking the Christmas turkey. For one thing, it takes the heat out of the kitchen, and it frees up oven space to cook other dishes.

Serves 6–8 1 x 4–5 kg turkey

1 lemon, quartered

500 g boerewors

250 g streaky bacon

1 bunch fresh thyme

1 Wash the turkey inside and out, then pat dry with paper towel. 2 Stuff the cavity with the boerewors, thyme and lemon. Secure the cavity with string or a skewer. 3 Cover the breast area with the bacon slices. Prepare an indirect-heat fire in the kettle braai and place the turkey onto the cooking grate, making sure there is a drip tray with water underneath. Cover with the lid, but leave the vents open. 4 Roast for 25 minutes per kg or until the juices run clear when a skewer is inserted into the thickest part of the turkey. When inserted into the bird, a meat thermometer should read 77 °C. A large turkey of 4 to 5 kg should take 21⁄2 –3 hours to cook. To make sure the temperature remains constant throughout, replenish the fire at least once halfway through the cooking time. Remove the turkey from the fire, cover with foil and leave to stand for 15 minutes before carving.

Moroccan Spiced Turkey Steaks with Grilled Baby Marrows with Feta and Pine Nuts (page 130)

76 | Turkey & Duck

Spiced Duck Breasts with Plums and Foil-cooked Potatoes with an Asian Twist (page 102)

Duck Breast with Tamarind Orange Glaze Serves 6

500 ml orange juice

1 red chilli, seeded and chopped

60 ml brown sugar

pinch of Chinese five-spice powder

60 ml soy sauce

grated rind of 1 orange

15 ml tamarind juice (pour boiling water over half a

6 duck breasts

packet of tamarind pulp and allow to soak for

salt

30 minutes before draining the liquid and using)

chives to garnish

3 cloves garlic, crushed

1 Boil together the orange juice and sugar in a pan over medium heat until reduced by half, stirring often. This will take about 12 minutes. 2 Add the soy sauce, tamarind juice, garlic, chilli and five-spice powder. Simmer over medium heat until reduced to approximately 125 ml.? 3 Strain into a small pan and add the orange rind. Set aside. 4 Cut four slits into each duck breast and season generously with salt. Place skin-side up over medium coals and cook for 5 minutes using the indirect cooking method. 5 Turn and cook for a further 3–5 minutes or longer for preferred doneness. 6 Bring the glaze in the pan to the boil.? 7 Slice each duck breast crosswise and fan on a serving plate. Drizzle with the glaze, garnish with the chives and serve.?

Spiced Duck Breasts with Plums Great to make when plums are plentiful

Serves 4 4 duck breasts

30 ml brown sugar

10 ml Chinese five-spice powder

30 ml apricot jam

6–8 plums, stoned and quartered

15 ml grated fresh ginger

1 clove garlic, chopped

30 ml honey

60 ml soy sauce

30 ml olive oil

30 ml cider vinegar

1 Cut the skin of the duck breasts diagonally and rub in some of the five-spice powder. Leave to stand at room temperature for 1 hour. 2 In a saucepan, combine the plums with the remaining ingredients, except the honey and olive oil, and cook gently for 5–6 minutes until the plums are just tender. 3 When ready to cook over the coals, brush the duck breasts with a mixture of honey and olive oil and cook over medium coals for about 4 minutes on each side until medium rare. 4 When the duck is cooked, remove from the heat, slice each breast into 1 cm thick slices, pour over the plum mixture, and serve.

Turkey & Duck | 79

Seafood

Prawn, Avocado and Bacon Kebabs Serves 4–6

1 firm, ripe avocado

15 ml soy sauce

30 ml lemon juice

1 clove garlic, crushed

salt and freshly ground black pepper

300 g prawn tails

125 g streaky bacon

1 red onion, cut into wedges

50 ml olive oil

wooden skewers, soaked in water for 30 minutes

1 Cut the avocado into cubes about 2 cm square, and sprinkle with a little of the lemon juice and salt and pepper. 2 Wrap each square in 1⁄2 slice bacon. Combine the remaining lemon juice, olive oil, soy sauce and garlic, and marinate the prawns for 20 minutes. 3 Thread the bacon-wrapped avocado, onion wedges and prawns alternately onto the skewers and cook over medium coals for about 5 minutes, turning frequently, until the bacon is cooked.

Spicy Fish Burgers Makes 4

500 g fresh fish (use 250 g Canadian salmon and 250 g hake, or hake only)

To serve

hamburger rolls

1–2 red chillies, seeded and chopped

butter lettuce

1 clove garlic, chopped

slices red onion

15 ml fish sauce

1 tomato, sliced

30 ml sweet chilli sauce

12

⁄ cucumber, cut into ribbons with a potato peeler

80 ml chopped fresh coriander 45 ml cornflour 1 egg oil for brushing

1 Cut the fish into rough chunks and place into a food processor with all the remaining ingredients. Process well until the mixture forms a rough ball. 2 Remove and shape into four generous patties. 3 Refrigerate for 30 minutes to firm up. 4 When ready to cook, brush the patties with oil and cook on a heated griddle for 3–4 minutes on each side. 5 Serve on the hamburger rolls with the lettuce, onion slices, tomato and cucumber.

82 | Seafood

Prawn, Avocado and Bacon Kebabs

Whole Braaied Line Fish with Ginger and Coriander

Calamari Tubes with Lemon and Chilli Serves 4

500 g small calamari tubes

Marinade

45 ml lemon juice 60 ml olive oil 1–2 red chillies, seeded and chopped 10 ml chopped garlic 1 stalk lemon grass, finely chopped (optional) lemon wedges, for serving

Combine all the ingredients for the marinade and mix well. Add the calamari and marinate for 30 minutes. Cook the calamari on a skottel or flat griddle over a very high heat for 1–2 minutes on each side. Serve with the lemon wedges. Hint: These tubes are also delicious when placed on top of a mixed salad and drizzled with olive oil and a squeeze of lemon.

Whole Braaied Linefish with Ginger and Coriander Serves 2

1 large linefish, about 1 kg (ask your fishmonger to clean and scale the fish)

juice of 2 lemons 30 ml rice vinegar

80 ml peanut oil

15 ml grated fresh ginger

15 ml sesame oil

80 ml chopped fresh coriander

15 ml soy sauce

salt and freshly ground black pepper

1 Cut slits in the flesh on both sides. 2 Mix the remaining ingredients and pour over the fish. Cover and refrigerate for 2–3 hours. 3 Remove the fish from the marinade and set the marinade aside. 4 Place the fish in a hinged fish holder (see page 6) and braai for 10–15 minutes on each side until done, basting with the reserved marinade, which has been brought to a gentle boil. Hint: Depending on the size of the fish and the shape of your fish holder, you may need to remove the head before braaiing.

Seafood | 85

Crumbed Braaied Whole Fish Crumbing the fish and braaiing it whole keeps it very moist

Serves 2–4, depending on the size of the fish. 4 slices fresh white bread, crumbed

30–40 ml olive oil

125 ml finely chopped fresh herbs (a mixture of dill

lemon wedges, for serving

and parsley is nice) salt and freshly ground black pepper to taste 1 medium-sized whole linefish 45 ml flour, seasoned with salt and pepper 1 egg, beaten

1 Combine the breadcrumbs with the herbs and season generously. 2 Coat the fish in a layer of seasoned flour. Dip it into the beaten egg, then coat generously with the breadcrumb mixture. Place on a plate and refrigerate for at least 1 hour to allow the crumbs to settle onto the fish. 3 Place the fish into a hinged fish holder (see page 6), place over medium–hot coals and cook for 15–20 minutes on each side, depending on the size of the fish. Drizzle generously with the olive oil while cooking. 4 Remove from the heat, turn out onto a plate and serve with the lemon wedges. To test whether the fish is cooked, insert a fork into the thickest part to see if it flakes easily.

Mussel Parcels with White Wine and Herbs Serves 4

1.5 kg fresh mussels, well cleaned

10 ml chopped fresh garlic

250 ml dry white wine

salt and freshly ground black pepper to taste

juice and rind of 1 lemon

125 ml chopped fresh herbs (dill, basil or parsley)

1 bunch spring onions, finely chopped

1 Cut three large pieces of heavy-duty foil and place them on top of each other. Pile the mussels into the centre of the foil and add the remaining ingredients. Fold the foil over the mussels and seal. 2 Cook the mussels over a high heat until they have all opened – this will take about 10 minutes. 3 Discard any mussels that don’t open or are damaged in any way. Divide the mussels and the liquid among four bowls, and serve with crusty bread to soak up all the juices.

86 | Seafood

Mussel Parcels with White Wine and Herbs

Calamari Steaks

Fish Burgers Serves 4–6

350 g potatoes, peeled and cut into chunks

500 ml fresh breadcrumbs

2 egg yolks

15 ml lemon juice

50 ml butter

25 ml chopped fresh parsley

1 onion, finely chopped

salt and freshly ground black pepper

500 g Cape whiting fillets, poached

50 ml oil

1 Cook the potatoes in salted boiling water. Drain and mash with the egg yolks. 2 Melt 25 ml of the butter in a frying pan and fry the onion until softened. 3 Finely flake the fish and combine with the potatoes, onion, breadcrumbs, lemon juice and parsley. 4 Season with salt and pepper and mix well. 5 Divide the mixture into 6 large patties. Cover and chill in the fridge until ready to cook. Brush the burgers on both sides with a little oil and cook over medium coals for about 5 minutes on each side until cooked. Serve with a salad or on hamburger rolls.

Calamari Steaks Serves 4

800 g calamari steaks

10 ml crushed garlic 10 ml chopped fresh dill

Marinade

10 ml chopped fresh parsley

125 ml lemon juice

salt and freshly ground black pepper

125 ml dry white wine

2.5 ml paprika

1 Combine the ingredients for the marinade in a large bowl. Add the calamari and marinate for at least 1 hour. 2 Cook over medium coals for 3–4 minutes on each side, basting frequently with the marinade.

Baked Linefish

Serves 2–4, depending on the size of the fish 1 whole linefish, gutted and scaled

1 lemon, cut into slices

1 bunch parsley

a little olive oil

1 bunch dill

30 ml dry white wine

1 small fennel bulb, thinly sliced

salt and freshly ground black pepper

1 Rinse the fish and pat dry with paper towel. Oil a large piece of foil and place half the herbs in the centre. Lay the fish on top and place the lemon slices and remaining herbs inside the fish.?Drizzle with the olive oil and wine, and season with salt and pepper. 2 Seal the foil around the fish to form a parcel.?Place the parcel on the braai over glowing coals and cook for 25–30 minutes or until the fish comes away from the bones easily.?

Seafood | 89

Tikka-style Fish

Serves 2–4, depending on the size of the fish? 1 whole linefish

30 ml olive oil

10 ml grated root ginger

10 ml turmeric

20 ml crushed garlic

10 ml mild chilli powder

90 ml plain yoghurt

15 ml cumin seeds

1 Slash the skin of the fish with a sharp knife. 2 Mix the ginger and garlic, and rub all over the fish.?Combine the yoghurt, oil and spices, and coat the fish inside and out with this mixture.?Chill in the fridge for at least 30 minutes before cooking.? 3 Cook directly on the rack or in foil over hot coals for 10 minutes on each side. The cooking time will depend on how big the fish is and how hot the braai is when you start cooking.

Braaied Snoek with Apricot Glaze Serves 2–4

1 side of snoek

Glaze

freshly ground black pepper

45 g butter 45 ml oil 15 ml smooth apricot jam 5 ml crushed garlic 15 ml lemon juice

1 Place the snoek in an oiled, hinged braai grid and sprinkle with the pepper. 2 Combine the glaze ingredients in a small saucepan. Heat, stirring until smooth. Using a small brush, brush the fish with the glaze. 3 Braai over medium coals, skin side down, basting frequently, for about 25 minutes or until the fish comes off the grid easily (the skin may stay behind). 4 Serve immediately.

Tikka-style Fish

90 | Seafood

Seafood Potjie

Newspaper-baked Linefish Serves 2–4, depending on the size of the fish 1 large, whole, firm-fleshed linefish

1–2 tomatoes, sliced

50 ml lemon juice

1 small fennel bulb, chopped

50 ml olive oil

salt and freshly ground black pepper

20–25 ml chopped fresh mixed herbs 60 ml chopped spring onion

1 Season the fish cavity with half of the lemon juice and oil, the herbs and spring onion. 2 Fill the cavity with tomato and fennel. Secure with toothpicks. 3 Place on a large sheet of greaseproof paper and drizzle with the remaining olive oil and lemon juice. Fold up like a parcel. Wrap the fish securely in three large sheets of newspaper, and wet thoroughly under a cold tap. 4 Place the fish in a hollow in warm coals. Allow about 45 minutes cooking time. When the fish is done, the outer layers of the newspaper will be blackened. Remove the fish from the coals and carefully unwrap the newspaper and greaseproof paper. Serve immediately.

Seafood Potjie Serves 8–10

1 kg filleted, skinless fish (use any firm fish)

2 onions, sliced

400 g headless prawns

2 x 410 g cans chopped tomatoes

4–5 crayfish tails

10–15 ml crushed garlic

36 black mussels

5 ml turmeric

400 g calamari rings or tubes, cut into rings

60 ml chopped fresh parsley

60 ml olive oil

salt and freshly ground black pepper to taste

1 Cut the fish into large cubes. 2 De-vein the prawns and crayfish tails, and rinse the mussels well. 3 Heat the oil in a potjie and lightly brown the onions. Stir in the tomato, garlic, turmeric and half of the parsley. Cover and simmer for 5 minutes. Add the fish, crayfish and prawns, cover and simmer for 5 minutes. Add the calamari and mussels, and simmer for 2 minutes, adding some stock if necessary. 4 Cook until the calamari is opaque and the mussels have opened. 5 Season to taste and sprinkle over the remaining parsley. Serve immediately with crusty bread to mop up all the delicious juices.

Seafood | 93

Seafood Paella made on the Skottel Serves 8–10

6 chicken fillets

1.5 litres chicken stock

3 crayfish tails, split in half lengthwise and the

a large pinch saffron threads, soaked in 60 ml

alimentary canals discarded (the crayfish can be omitted if it is too expensive)

­boiling water, or use 5 ml turmeric 3 cloves garlic, crushed

18 large prawns

500 g calamari rings

80 ml olive oil

500 g smoked ham, cubed

salt and freshly ground black pepper

500 g chorizo sausage, sliced

3 onions, chopped

4 ripe red tomatoes, peeled, seeded and chopped

1 each green and red pepper, seeded and cut

500 g cooked peas

into strips

24 black half-shell mussels

500 g uncooked rice

1 Cut the chicken into chunks. Set aside. 2 Leaving the shells intact, chop each crayfish half-tail into two. 3 Slit the prawns down the backs of the shells and de-vein. 4 Heat the oil and brown the chicken pieces in batches. Set aside and season with salt and pepper. Fry the crayfish and prawns, then set aside with the chicken. Cook the onions and peppers until soft but not brown. Add the rice and cook, stirring, until the grains are transparent and the oil is absorbed. Add the stock, saffron or turmeric, garlic, salt and pepper, then add the calamari, ham, chorizo, tomatoes and peas in layers. 5 Bring the liquid to the boil and boil fairly rapidly for approximately 25–30 minutes until all the liquid has been absorbed and the rice is tender. Stir from time to time, especially when the paella starts cooking. Add more stock or white wine if the liquid evaporates before the rice is cooked. 6 Ten minutes before the end of cooking, add the chicken, crayfish tails, prawns and mussels to the top of the paella, but do not stir. Heat through. Serve with a green salad and crusty bread.

Crayfish with Lime and Herbs Serves 6 ?

6 medium crayfish tails

2 cloves garlic, crushed

80 ml olive oil

30 ml coarsely chopped fresh coriander

10 ml grated lime rind

30 ml coarsely chopped fresh flat-leaf parsley

125 ml freshly squeezed lime juice

6 limes, cut into wedges

1 Remove and discard the soft shell on the underside of the crayfish tails to expose the flesh. Combine the oil, rind, lime juice, garlic, coriander and parsley in a large bowl, then add the crayfish and mix. Cover and refrigerate for 1 hour. 2 Drain the crayfish and reserve the marinade. Cook the crayfish on a heated, oiled braai grid, uncovered, until browned all over and cooked through. Brush occasionally with the reserved marinade. Serve with the lime wedges.

Crayfsh wth Lime and Herbs 94 | Seafood

Lemon Pepper Sardines

Grilled Stuffed Masala Prawns with Mint Yoghurt Serves 4 ?

20 large prawns in the shell, de-veined

3 ml salt

10 ml coriander seeds

oil for grilling

3 ml black peppercorns 3 ml fennel seeds

Mint yoghurt

30 ml ground almonds

30 ml fresh mint, finely chopped

2 spring onions, white parts only, cut into

3 ml ground cumin

1 cm pieces

3 ml ground coriander

2 cloves garlic, peeled and chopped

175 ml plain yoghurt

2 slices fresh ginger, peeled and chopped

30 ml mayonnaise

30 ml fresh dill, chopped

5 ml sugar

5 ml masala or curry powder

salt and white pepper

1 Using a sharp knife, cut along the side of the prawns where the vein has been removed and make a cavity for the stuffing. 2 Toast the coriander seeds, peppercorns, fennel seeds and almonds in a dry pan until golden and aromatic. Grind finely in a spice grinder or mortar and pestle. Mix together the spring onions, garlic and ginger, then add the dill, spicy nut paste, masala or curry powder and salt. 3 Press some of the mixture into the cavity of each prawn and smooth the surface. Set aside for 10 minutes before cooking. 4 Grill the prawns over hot coals in their shells for 3–4 minutes per side until they turn orange-red. Serve 5 prawns to each person together with small pots of mint yoghurt for dipping. For the mint yoghurt, whisk together all ingredients.

Lemon Pepper Sardines Serves 4 as a starter 12 sardines

Marinade

juice and rind of one large lemon 30 ml?black peppercorns, toasted and crushed (use Szechwan peppercorns for Oriental flavour) 5 ml sea salt 30 ml olive oil fresh basil,?chopped extra lemon juice, olive oil and freshly ground black pepper for serving

? 1 Slit open the belly of each fish. Remove the spine and bones from the flesh.? 2 Combine all the ingredients for the marinade, pour over the sardines and leave to marinate for 1 hour.? 3 Remove from the marinade and cook over medium coals for 2–3 minutes on each side. Serve with the extra lemon juice, olive oil and pepper. Mop up the juices with crusty bread.

Seafood | 97

Charcoal-grilled Sardines Serves 4 ?

20–24 sardines (5–6 per person)

250 ml coarse salt

1 Wash the sardines but do not descale or gut them. Sprinkle with the coarse salt, arrange in layers in a large bowl and leave for 1 hour. 2 Tilt the bowl to pour off the brine and shake off any excess salt before grilling. 3 Place the sardines on the grid and cook on both sides over hot coals until golden – about 3–4 minutes per side. Serve with boiled or baked potatoes.

Hot Smoked Side of Salmon A very simple but delicious way to prepare salmon on the kettle braai

Serves 6 1 whole side of salmon (if a whole side is not available, use two large fillets with the skin on) salt and freshly ground black pepper

30 ml olive oil smoking chips or flavoured wood to give a smoked flavour

1 Prepare an indirect fire and let the coals burn down. Place the salmon onto an oiled, hinged fish holder (see page 6), skin side down, season with the salt and pepper, and brush with some of the olive oil. 2 Place the fish basket onto the grill rack with coals on either side, add the smoker chips or wood to the coals, close the lid and the vents, and cook for about 20 minutes, depending on the thickness of the salmon. 3 Remove and serve with lemon slices or wedges, or a good-quality mayonnaise.

98 | Seafood

Hot Smoked Side of Salmon

Vegetables

Foil-cooked Potatoes with an Asian Twist Serves 4–6

4–6 potatoes, cut into 5 mm-thick slices

2 cloves garlic, finely chopped

60 g butter

1 bunch spring onions, finely chopped

45 ml soy sauce

30 ml sesame seeds

10 ml sesame oil

salt and freshly ground black pepper to taste

1 Cut 6 sheets of heavy-duty foil, each approximately 30 cm long. Place the foil shiny side down and spread some butter where the potatoes will be placed. 2 On each sheet, arrange the slices of one potato in a mound on top of the butter, and sprinkle with the remaining ingredients (divided amongst the 6 parcels). Seal the parcels well. 3 Cook over indirect heat, covered, for at least 30 minutes. Take care when opening the parcels, as hot steam will escape. Ring the changes and use flavoured butters in parcels as well as a variety of different spices.

Grilled Sweetcorn with Coriander Butter Serves 4

4 ears of sweetcorn, husks removed

Coriander butter

olive oil for brushing

125 g butter salt and freshly ground black pepper 1 clove garlic, chopped grated rind and juice of 1 small lemon 125 ml chopped fresh coriander 1 red chilli, seeded and chopped

1 Rub the sweetcorn with some olive oil and cook over direct heat, turning frequently, for 8–12 minutes until cooked. Combine all the ingredients for the butter in a bowl and mix well. 2 Remove the sweetcorn from the heat and serve with the coriander butter.

Asparagus wrapped in Parma Ham This is a delicious starter

Serves 4 1 bunch asparagus, blanched

olive oil

100 g Parma ham, thinly sliced

salt and freshly ground black pepper

1 Trim the asparagus spears, rinse well and pat dry. 2 Wrap a bundle of asparagus in Parma ham. Brush with olive oil and cook over a medium heat until the Parma ham is crispy and the asparagus is just tender, taking care that the bundles do not burn. 3 Remove and season with salt and pepper. Increase the quantities to feed more people. Note: This recipe also works well if you use streaky bacon instead of Parma ham.

102 | Vegetables

Grilled Sweetcorn with Coriander Butter

Grilled Mushrooms with Tomato Salsa and Avocado and Bacon Wraps (page 109)

Vegetarian Skewers Serves 6

4–5 small baby marrows

60 ml lemon juice

4–5 baby brinjals

100 ml olive oil

12–14 button mushrooms

3 cloves garlic, crushed

1 red pepper

60 ml chopped fresh Italian parsley

1 yellow pepper

salt and freshly ground black pepper

1 red onion, cut into wedges and separated

6 wooden skewers, soaked in water for 30 minutes

12–14 cocktail tomatoes

1 Cut the baby marrows into 2 cm pieces. Leave the brinjals whole, if small, or cut in half. Cut the peppers into 2 cm cubes. 2 Place all the vegetables in a glass bowl. Combine the lemon juice, olive oil, garlic and parsley, and mix well. Pour over the vegetables and season well. Marinate for 30 minutes. 3 Thread the vegetables onto the skewers and cook over a high heat for 8–10 minutes, until the vegetables are just tender. Turn frequently and brush with the marinade.

Grilled Mushrooms with Tomato Salsa Serves 6

45 ml balsamic vinegar

Salsa

45 ml olive oil

3 ripe red tomatoes (vine ripened are best), seeded

30 ml chopped fresh Italian parsley 2 cloves garlic, crushed 6 large brown mushrooms

and cut into small cubes 1 bunch spring onions, white parts only, finely chopped a good handful fresh basil leaves, finely torn 200 g mozzarella cheese, cut into small cubes salt and freshly ground black pepper pinch sugar

1 Combine the balsamic vinegar, olive oil, parsley and garlic, and mix well. 2 Brush some of the mixture over the mushrooms and reserve the rest. Grill the mushrooms on the braai until just tender but still retaining their shape. Place onto a serving platter. 3 For the salsa, combine all the ingredients and pour over the reserved balsamic mixture. Pile onto the mushrooms. Delicious served with grilled Italian bread slices.

Vegetables | 105

Braaied Green Tomatoes Serves 4

250 ml fresh breadcrumbs

Yoghurt Sauce

1 large handful fresh coriander, chopped

250 ml thick plain yoghurt

30 ml Moroccan spice

12

30 ml sun-dried tomatoes in olive oil, drained and

15 ml lemon juice

finely chopped

⁄ small red onion, finely chopped

5 ml ground cumin

4 green tomatoes

1 clove garlic, crushed

olive oil

salt and freshly ground black pepper to taste a handful of fresh mint leaves, lightly chopped

1 Combine the breadcrumbs, coriander, spice and sun-dried tomatoes. 2 Cut off the stalks and rounded ends?of the tomatoes and slice in half horizontally so you have two thick slices per tomato. Brush generously with the olive oil. Divide the breadcrumb mixture among the 8 slices. 3 Place on a heated grill and cook for 5­–8 minutes, without turning, until heated through. 4 For the yoghurt sauce, combine all the ingredients. Allow two tomato slices per person and serve with a dollop of yoghurt sauce and warm pita bread.

Roast Garlic and Onion Parcels Serves 4

4 large heads of garlic

4 knobs butter

4 large onions

salt and freshly ground black pepper

4 whole cloves

olive oil

sprigs of fresh rosemary

Slice the tops off the garlic bulbs. Peel the onions and stud each with a clove. Make up parcels using foil to enclose one head of garlic and one onion. Sprinkle with the rosemary, add a knob of butter and season generously. Drizzle with olive oil, then?close the parcels and roast over the fire until the garlic and onion are tender.

106 | Vegetables

Braaied Green Tomatoes and Rosemary-smoked Chicken (page 75)

Grilled Pepper Baskets

Mediterranean Cabbage Slices Serves 4

1 large cabbage, sliced into four thick rounds

mozzarella cheese, grated

olive oil

a handful of black olives, pitted and sliced

coarse salt and freshly ground black pepper

a generous sprinkling of Italian herbs

1–2 garlic cloves, crushed tomato pasta sauce

1 Place each cabbage round onto a piece of buttered foil large enough to enclose the sides of the cabbage.?Drizzle generously with the olive oil, then season. 2 Combine the garlic and tomato sauce. Spread the tomato sauce over each cabbage slice and top with the cheese and olives. Sprinkle with the herbs and roast over the coals until the cabbage is tender and the cheese melted.

Grilled Pepper Baskets Serves 6

200 g feta cheese, cubed

45 ml fresh origanum, chopped

100 g black olives, drained, halved and pitted

25 ml olive oil

50 g sun-dried tomatoes in oil, drained and

salt and freshly ground black pepper

chopped 1–2 cloves garlic, crushed

3 large red or yellow peppers, halved lengthwise and seeded

1 Combine all the ingredients except the peppers in a bowl and season well. Divide the mixture among the pepper halves and fill each half. 2 Cook over a medium heat until the peppers are slightly charred and the cheese is starting to melt. Serve immediately.

Avocado and Bacon Wraps Serves 8

375 ml grated cheddar cheese

2 small tomatoes, finely diced

8 rashers bacon,?chopped and fried until crispy

a few sprigs fresh coriander, chopped

(omit the bacon for a vegetarian option) 2 ripe avocados, diced

salt and freshly ground black pepper to taste 8 small flour tortillas

1 Mix the cheese with the bacon, avocados, tomatoes and coriander. Season with salt and pepper. 2 Spoon some of the mixture in a line along one side of each tortilla and roll up carefully. Position two wraps, side by side, in the centre of a?large square of ?heavy-duty foil.?Fold up the sides to form a sealed parcel. Repeat with the remaining tortillas. 3 Place the parcels on the side of a medium-hot?braai and cook for 10 minutes, turning, until they are heated through and the cheese has melted. Unwrap and serve immediately.

Vegetables | 109

Baked Sweet Potatoes with Savoury Butter Serves 8

8 medium sweet potatoes

Savoury butter

30 ml chopped fresh flat-leaf parsley 10 ml garlic, roughly chopped 4 sun-dried tomatoes, drained 2 red chillies, deseeded and roughly chopped 10 ml chopped fresh rosemary leaves 15 ml lemon juice 2 ml chilli powder 250 g butter, softened salt to taste

1 Combine all the ingredients for the savoury butter, except the butter, in a food processor. Process until finely chopped, then season with a little salt. Add the butter and pulse until well mixed. 2 Spoon onto a piece of clingfilm, then shape into a log about 3 cm in diameter. Wrap and chill until required. 3 Scrub the sweet potatoes, prick all over with a fork and wrap each in a double layer of lightly oiled foil. Place in the coals of the braai and cook for 30–45 minutes, turning regularly, or until tender when tested with a skewer. 4 Carefully peel away the foil, cut a line in the top of each sweet potato and press on the sides to open it up. Top each one with a slice of savoury butter.

Ratatouille Serves?4

100 ml olive oil

4 small baby marrows, washed and sliced

2 red onions, sliced

2 tomatoes, seeded and quartered

10 ml crushed garlic

15 ml chopped fresh basil

1 medium brinjal, sliced

salt and freshly ground black pepper

1 green pepper, seeded and cut into strips

30 ml chopped fresh parsley

1 red pepper, seeded and cut into strips

1 Place a large pan on the kettle braai. Add the oil and, when it is hot, add the onions and garlic and cook for about 5 minutes, stirring until the onion is soft. Add the brinjal, peppers and baby marrows. 2 Cook for a further 5 minutes, stirring frequently. Stir in the tomatoes, basil and seasoning, and sprinkle with the parsley. 3 Place the lid on the braai and cook for about?20–30 minutes. Serve hot or cold as a main dish or with chicken, lamb, fish or beef.

Baked Sweet Potatoes with Savoury Butter

110 | Vegetables

Pumpkin and Feta Bake

Butternut and Potato Bake Serves 8

1 butternut, peeled, seeded and sliced into 5 mm-thick pieces 4 large potatoes, peeled and sliced into

1 x 40 g packet white onion soup 250 ml cream 250 ml milk

5 mm-thick pieces

1 Layer the butternut and potato slices in a buttered ovenproof dish and sprinkle onion soup over the top. 2 Pour over the cream and milk and bake at 160 °C for about 60 minutes or until the vegetables are tender.

Pumpkin and Feta Bake Serves 8

2 kg pumpkin or butternut, cut into long slices and cooked until just tender

salt and freshly ground black pepper to taste 100 g Parmesan cheese, grated

200 g feta cheese, drained and crumbled

125 ml breadcrumbs

60 g butter

45 ml olive oil

1 Drain the pumpkin or butternut and remove the skin if desired. 2 Arrange the slices in a buttered ovenproof dish, then sprinkle over the feta. Dot with the butter and season with salt and pepper. 3 Mix the Parmesan and breadcrumbs and sprinkle over the dish. Drizzle with the olive oil. Bake at 200° C for 20–30 minutes until golden brown.

Grilled Baby Marrows and Brinjals Serves 4

300 g baby marrows, sliced lengthwise into 3 mm slices 300 g brinjals, sliced lengthwise into 3 mm slices

45 ml chopped fresh parsley 45 ml crushed garlic salt and freshly ground black pepper

olive oil

1 Place the marrows and brinjals in a colander and sprinkle with salt. Leave to stand for 30 minutes to allow the excess liquid to drain from the vegetables. 2 Grill on the braai for a few minutes on both sides. Dress with the olive oil, parsley, garlic and seasoning.

Vegetables | 113

Veggie Burger Makes 6

250 ml red lentils

salt and freshly ground black pepper to taste

30 ml oil

flour for dusting

1 large onion, finely chopped

olive oil for brushing

15 ml curry powder 15 ml chopped fresh ginger

To serve

1 x 425 g can chickpeas, drained

wholewheat rolls

1 egg

1 onion, cut into rings and fried

2 baby marrows, grated

1 punnet baby tomatoes, lightly fried

60 ml chopped fresh parsley

baby marrows, cut into thin ribbons with a potato

30 ml chopped fresh coriander

peeler and sautéed

500 ml fresh breadcrumbs

1 Place the lentils in a saucepan, cover with water and bring to the boil. Simmer for 10–15 minutes or until tender. Drain well. 2 Heat the oil in a frying pan and cook the onion until softened. Add the curry powder and ginger, and cook for 1 minute. Remove and cool. 3 Combine the chickpeas, half the lentils, the onion mixture and the egg in a food processor and blend until smooth. 4 Transfer to a bowl, then mix in the baby marrows, the remaining lentils, parsley, coriander and breadcrumbs. Mix until well blended and season well. 5 Using wet hands, divide the mixture into 6 burgers. Dust with the flour and refrigerate for at least 1 hour before cooking. 6 Brush with the olive oil and cook on a heated braai griddle for 5 minutes on each side. Serve on lightly buttered rolls topped with the fried onion rings, baby tomatoes and baby marrows.

Roast Potato Wedges with Honey and Olive Oil Serves 6–8

6–8 large potatoes, peeled and cut into wedges

45 ml runny honey

60 ml olive oil

salt and freshly ground black pepper

30 ml whole grain mustard

1 Place the wedges in a saucepan, cover with cold water and bring to the boil. Cook until just tender. Drain well. 2 Whisk together the oil, mustard, honey, salt and pepper. 3 Place the potatoes in a roasting pan, drizzle over the oil mixture and toss until evenly coated. 4 Bake at 190 °C for 40–50 minutes or until golden and cooked through.

114 | Vegetables

Veggie Burger

Breads

Boma Pot Bread? Makes 1 loaf

750 ml self-raising flour?

60 ml sunflower seeds

5 ml salt

1 x 410 g can sweetcorn kernels

1 x 340 ml can beer

15 ml chopped fresh parsley?

1 Mix together?all the ingredients except the parsley in a large mixing bowl and knead well. Place the dough in a greased cast-iron pot, cover and leave to stand for 1 hour. 2 Just before baking, sprinkle with the chopped parsley and bake over hot coals for about 45 minutes.

Feta, Onion and Potato Bread? Makes 1 small round loaf?

300 ml self-raising flour, plus a little extra for the top of the loaf

1 bunch spring onions, finely sliced? 15 ml chopped fresh thyme?

5 ml salt

125 g feta cheese, cubed?

3 ml cayenne pepper?

1 extra large egg

5 ml mustard powder

60 ml milk

1 large potato, peeled

5 ml whole grain mustard?

1 Sift the flour, salt, cayenne pepper and mustard powder into a large mixing bowl. 2 Grate the potato into the flour mixture. Add the spring onions, thyme and the feta. Blend with a palette knife. 3 Beat the egg with the milk and mustard, then pour over the flour mixture and bring together to form a loose, rough dough. 4 Transfer to a baking sheet sprayed with non-stick cooking spray and pat into a 15 cm round. Bake on the baking sheet over an indirect fire or gas fire for 45 minutes. Best served warm with lots of butter.

Garlic, Potato and Rosemary Pot Bread Makes 1 loaf 1 egg

750 ml self-raising flour

100 ml cream

10 ml salt

10 ml crushed garlic

30 ml fresh rosemary, chopped

200 g potatoes, cooked and mashed

1 Whisk together the egg, cream and garlic. Mix this into the mashed potatoes and gradually add the flour, salt and rosemary. Turn the mixture out onto a lightly floured surface, knead lightly and shape into a round. 2 Place in an oiled cast-iron casserole. Mark the top with wedge lines. 3 Cook over an indirect fire in the centre of the grid. Cover with the kettle braai lid and bake for 30–35 minutes. Serve with lots of butter. 118 | Breads

Boma Pot Bread (back) and Feta, Onion and Potato Bread

Tomato and Olive Loaf

Tomato and Olive Loaf Makes 1 loaf

4 extra large eggs

8 sun-dried tomatoes?in olive oil, roughly chopped

500 ml self-raising flour

a generous handful fresh basil, chopped

5 ml baking powder

5 ml salt

45 ml olive oil

a good grinding of black pepper

30 ml tomato purée

coarse salt for sprinkling?

100 g black olives, stoned, dried and chopped

1 In a large bowl, beat the eggs. Sift in the flour and baking powder, and mix with a wooden spoon. 2 Add the olive oil and tomato purée. Knead lightly until well combined. Add the remaining ingredients except the coarse salt and knead gently. Press into a 23 x 13 cm greased loaf pan. 3 Sprinkle lightly with the coarse salt. Bake for 45 minutes over an indirect heat, in a gas braai or in the oven at 190 °C.

Mediterranean Bread-and-butter Pudding Serves 4–6

30 ml butter, softened

200 ml cream

60 ml sun-dried tomato pesto

3 extra large eggs

1 French loaf

15 ml chopped fresh origanum?

150 g mozzarella cheese, thinly sliced

salt and freshly ground black pepper?

2–3 large ripe tomatoes, sliced

50 g Parmesan cheese, grated

300 ml milk

1 Blend together the butter and pesto in a bowl. 2 Slice the?French loaf and spread one side of each slice with the pesto mixture. In a rectangular foil container,?layer the bread slices with the mozzarella and tomatoes, overlapping each new layer with the next. 3 Beat together the milk, cream, eggs and origanum. Season well and pour over the bread. Leave to stand for 5 minutes. 4 Sprinkle over the Parmesan and bake the ‘pudding’ over an indirect or gas fire for 40–60 minutes or until golden brown and just set. Serve immediately.

Breads | 121

French Cheese Tart Makes 1 large tart Dough

Filling

750 ml cake flour

125 g Cheddar cheese, thinly sliced

10 ml salt

125 g Edam cheese, thinly sliced

1 x 10 g sachet instant dry yeast

125 ml sour cream

125 ml milk, warmed?

1 extra large egg

2 extra large eggs

1 extra large egg yolk

60 g butter, softened

salt and freshly ground black pepper ground nutmeg

1 Prepare the dough by sifting the flour and salt into a large bowl. Add the yeast and stir through. 2 Combine the milk with the eggs and butter, and add to the flour mixture. Combine until a soft dough is formed, then knead on a lightly floured surface for 5 minutes. Cover and leave to rise in a warm place for approximately 45 minutes until doubled in size. 3 Knock back the dough and roll into a 30 cm round. Press into a pizza?pan or baking tray. 4 For the filling, arrange the cheese in an even layer over the base of the tart. 5 Beat together the cream, egg, egg yolk, salt and plenty of black pepper and nutmeg. Pour this mixture over the dough. Cover and leave to rise for about 15 minutes until puffy. 6 Bake?over indirect heat or in a gas braai for 40–50 minutes until the filling is set and the crust is golden brown.?

Biltong Bread Rolls Makes 24 rolls

5 x 250 ml cake flour

Filling

10 ml salt

125 g butter, softened

15 ml sugar

3 garlic cloves, crushed

1 x 10 g packet instant dry yeast

60 ml chopped fresh parsley

25 ml olive oil

250 ml grated biltong

250–300 ml lukewarm water to mix beaten egg, to glaze

1 Combine the dry ingredients in a mixing bowl. Add the oil and enough water to form a dough that is soft but not sticky. Knead well until smooth and elastic. Place into an oiled plastic bag and leave to rise for approximately 45 minutes until doubled in size. 2 Knock down the dough, then divide into ping-pong-sized balls. Cover and rest for 5 minutes. 3 Prepare the filling by combining all the ingredients and mixing well. Roll each ball of dough into an 8–10 cm disc, spread with some of the filling and roll up like a pancake. 4 Place seam side down into a greased roasting pan. Repeat with the remaining balls. Using a small, sharp knife, cut a slit in the top of each roll to expose the filling. Cover and leave to rise for 20 minutes. 5 Brush with the beaten egg and bake at 200 °C for 30 minutes until golden brown. Remove and serve warm. 122 | Breads

French Cheese Tart (back) and Biltong Bread Rolls

Rustic Rosemary Flat Bread

Rustic Rosemary Flatbread Makes 8

500 ml flour

250 ml soda water

5 ml instant dry yeast

fresh rosemary, finely chopped

10 ml salt

coarse sea salt and freshly ground black pepper

10 ml olive oil, plus extra for brushing

1 Combine the flour, yeast and salt in a large mixing bowl. Add the oil and enough soda water to make a dough that is soft but not sticky. Knead for 5 minutes until smooth. 2 Divide the dough into eight pieces and roll out into rough rounds about 15 cm in diameter. Place on a baking sheet lightly sprinkled with flour, cover with a damp cloth and leave to stand for 5 minutes. Brush with olive oil and sprinkle with the rosemary, coarse salt and pepper. 3 Place a lightly oiled baking tray onto the kettle braai grid and heat for 5 minutes. Place four breads at a time onto the heated tray, close the lid and bake for 5–7 minutes, turning halfway through the baking time. Note: When cooking this type of bread, the fire should not be too large or too hot.

Cracked Pepper and Cranberry Bread Makes 1 large or 2 small loaves 4 x 250 ml cake flour

30 ml olive oil

10 ml freshly ground black pepper

±400 ml warm water

10 ml salt

200 g dried cranberries

1 x 10 g sachet instant dry yeast

100 g pecan nuts, chopped

1 Combine the flour, pepper, salt and yeast in a large mixing bowl. Stir in the olive oil and enough warm water to form a soft but not sticky dough. Turn out onto a lightly floured work surface and knead for about 5 minutes until the dough is smooth and elastic. 2 Place in an oiled plastic bag and leave in a warm place for approximately 45 minutes until doubled in size. Knock down the dough, then incorporate the cranberries and nuts. Don’t over work the dough at this point. 3 Shape the dough roughly into a round and place on a greased baking sheet. Using scissors, slash the top of the loaf and sprinkle with a little flour. Cover and leave to rise again for about 20 minutes. 4 Bake at 200 °C for 45–50 minutes until the bread sounds hollow when tapped underneath. Place on a cooling rack to cool completely. Serve with lots of butter and mature cheese.

Breads | 125

Olive Oil Bread Makes 1 large flat bread 750 ml bread flour

Topping

1 x 10 g sachet instant dry yeast

100 ml olive oil

5 ml salt

a strip lemon rind

10 ml sugar

25 ml chopped fresh thyme leaves

60 ml olive oil

5–10 ml coarse salt, plus extra for sprinkling

250–300 ml warm water

1 Sift the flour into a mixing bowl. Add the yeast, salt and sugar. Add the oil and enough warm water to form a soft but not sticky dough. Knead well until smooth and elastic. 2 Place in an oiled plastic bag and leave in a warm place for approximately 45 minutes until doubled in size. Turn the dough out onto a floured surface and knead lightly. Grease a 20 x 30 cm swiss roll pan and roll out the dough to fit into the pan. Cover with oiled clingfilm and leave until well risen. 3 For the topping, combine all the ingredients and leave to marinate while preparing the dough. When the dough has risen, make indentations in it. Remove the rind from the flavoured oil and drizzle the oil over the dough. 4 Bake in the oven at 200 °C for 20–30 minutes or until golden brown. Place on a cooling rack and sprinkle over the coarse salt.

Spinach, Feta and Olive Damper Makes 1 loaf

750 ml self-raising flour

200 g feta cheese, cubed or roughly crumbled

5 ml salt

200 g baby spinach leaves, finely chopped

10 ml freshly ground black pepper

100 g black olives, pitted and chopped

15 ml sugar

125 ml buttermilk

50 g butter

± 250 ml water

1 Combine the flour, salt, pepper and sugar in a bowl. Rub in the butter. Stir in the cheese, spinach, olives, buttermilk (reserve a little for brushing) and enough water to form a stiff dough. 2 Divide the dough into two, shape into 10 cm rounds and place onto a greased baking tray. Cut a cross 1 cm deep into the rounds and brush the tops with the reserved buttermilk. Bake at 180 °C for 40–50 minutes until cooked. Serve warm with butter.

126 | Breads

Fruit and Nut Health Bread Makes 2 loaves

4 x 250 ml wholewheat flour

125 ml pecan nuts, chopped

500 ml digestive bran

125 ml dried apricots, chopped

125 ml sesame seeds

30 ml bicarbonate of soda

125 ml poppy seeds

1 litre Greek yoghurt

125 ml sunflower seeds

125 ml honey

125 ml raisins

1 Combine all the dry ingredients in a large bowl and mix well. 2 Mix together the yoghurt and honey, add to the dry ingredients and mix until a stiff batter is formed. 3 Spoon into two 23 x 13 cm greased, base-lined loaf pans and bake at 180 °C for 40–50 minutes or until a skewer inserted comes out clean. Remove from the pans and cool.

Cheese and Onion Quick Bread Makes 4 mini loaves

500 ml self-raising flour

60 ml grated Cheddar cheese

2 ml salt

250 g cream cheese

freshly ground black pepper

1 extra large egg

2 red onions, finely chopped

15 ml whole grain mustard

100 ml chopped fresh parsley

150–180 ml milk

100 ml chopped chives

1 Combine the flour, salt, pepper, half of the onions, half of the herbs and the Cheddar cheese in a bowl. 2 Combine the cream cheese, egg and mustard, and stir into the dry ingredients with enough milk to form a soft but not sticky dough. Turn out onto a floured surface and divide into four. 3 Shape into four oval-shaped mini loaves and coat each loaf with the remaining chopped onions and herbs. 4 Place on a greased baking sheet and bake at 180 °C for 25–30 minutes, or until a skewer comes out clean.

Breads | 127

Salads

Grilled Baby Marrows with Feta and Pine Nuts Serves 4

500 g baby marrows

2 cloves garlic, crushed

olive oil for brushing

60–80 ml chopped fresh mint salt and freshly ground black pepper

Dressing

100 g feta cheese, crumbled

50 ml lemon juice

50 g pine nuts, toasted

45 ml olive oil

1 Slice the baby marrows lengthwise into long slices about 2 mm thick (a mandolin will make this task much easier). 2 Brush the slices with olive oil and arrange as many slices as will fit onto a vegetable grate on the braai and cook until slightly charred on both sides. Remove and set aside. 3 Combine all the dressing ingredients except the feta and pine nuts, and mix well – a screw-top jar works well for this. Arrange the cooked baby marrows on a platter and pour over the dressing. Sprinkle with feta and pine nuts.

Lebanese Potato Salad This is a healthy version of potato salad

Serves 6 6–8 potatoes

3 cloves garlic, chopped

125 ml olive oil

plenty of salt and freshly ground black pepper

60–80 ml lemon juice

60 ml chopped fresh Italian parsley

1 Boil the potatoes until tender. Drain and cool until you can handle them, but they should not be cold. 2 Peel the potatoes and cut into 2–3 cm cubes. 3 Combine the oil, lemon juice and garlic, and pour over the potatoes while still warm. Season well with salt and pepper and mix in the parsley. This salad is even more delicious the next day.

Sweetcorn and Fresh Herb Salad Serves 4

4 cobs of fresh sweetcorn

100 ml lime or lemon juice

1 red onion, finely chopped

50 ml sweet chilli sauce

125 ml finely chopped fresh coriander

30 ml fish sauce

80 ml finely chopped fresh mint

15 ml honey

1 Cut the sweetcorn from the cobs with a sharp knife and place in a bowl. Add the chopped onion and herbs, and mix well. 2 Mix together the lime or lemon juice, sweet chilli sauce, fish sauce and honey. Pour over the sweetcorn mixture and mix well. Serve immediately. 130 | Salads

Sweetcorn and Fresh Herb Salad and Espatada (page 26)

Chickpea Salad and Chilli Chicken Thighs (page 67)

Chickpea Salad Serves 4

2 x 400 g cans chickpeas, rinsed and drained

50 ml lemon juice

250 g cherry tomatoes

50 ml olive oil

1 cucumber, seeded and diced

5 ml prepared mustard

1 red onion, halved and sliced

10 ml runny honey

60 ml chopped fresh mint

1 clove garlic, chopped

30 ml chopped fresh coriander

1 red chilli, seeded and chopped

1 Place the chickpeas, cherry tomatoes (if the tomatoes are large, halve them), cucumber and onion into a bowl. 2 Combine the remaining ingredients and mix well. Pour over the chickpeas and mix well. The flavour improves on standing.

Pasta Rice Salad Serves 4–6

125 g pasta rice

Dressing

125 g small rosa tomatoes

80 ml olive oil

12

45 ml lemon juice

125 g mozzarella cheese, cut into small cubes

1 clove garlic, crushed

1 bunch spring onions, finely chopped

salt and freshly ground black pepper

⁄ English cucumber, seeded and diced

100 g black olives, halved and pitted 125 ml fresh basil leaves, chopped

1 Cook the pasta rice according to the instructions; watch carefully as it can overcook very quickly. Drain immediately and rinse well under cold water. Place in a bowl with the remaining ingredients. 2 Mix the ingredients for the dressing well and pour over the pasta mixture. Mix well and serve.

Oriental Cabbage Salad Serves 4–6

⁄ cabbage, finely shredded

12

Dressing

100 g slivered almonds, toasted

125 ml sunflower oil

100 g sunflower seeds, toasted

80 ml wine vinegar

1 packet one-minute noodles, broken up

100 ml sugar 15 ml soy sauce

1 Combine the cabbage, nuts and seeds in a large bowl. Combine all the dressing ingredients, mix thoroughly, pour over the cabbage and toss well. Leave the salad to stand for 30 minutes so the flavours can mingle. 2 Fry the noodles in a dry, non-stick pan until just golden. Remove and cool. Sprinkle the crumbled noodles over the salad just before serving. Salads | 133

Haloumi Salad Serves 6

200 g Haloumi cheese, drained, cut into slices

Dressing

seasoned flour

30 ml lime juice

olive oil for frying

60 ml capers, rinsed, drained and chopped

2 red onions, sliced

120 ml olive oil

1 pillow packet salad greens

15 ml runny honey

pita bread, cut into triangles

5 ml whole grain mustard 5 ml crushed garlic salt and freshly ground black pepper

1 Pat the cheese dry with kitchen paper and toss in the seasoned flour. 2 Heat a little olive oil in a frying pan and fry the cheese until golden brown on both sides. Remove from the heat and drain well on paper towel. 3 Fry the sliced onions until crisp. Place the lettuce onto a serving platter and arrange the cheese on top. 4 For the dressing, mix together the lime juice, capers, olive oil, honey, mustard and garlic with seasoning and mix well to make the dressing. 5 Pour the dressing over the salad and top with the onions and pita bread. Serve immediately.

Pasta Salad with Herb Dressing Serves 6

250 g short pasta

125 ml plain yoghurt

olive oil

60 ml olive oil

100 ml fresh parsley

salt and freshly ground black pepper to taste

100 ml fresh basil leaves

pinch of sugar

1 clove garlic, crushed

125 ml black olives, pitted

1 bunch spring onions, chopped

125 g feta cheese, crumbled

125 ml thick mayonnaise

1 Cook the pasta in salted boiling water until al dente. Drain and rinse. 2 Toss in a dash of olive oil and cool. 3 Place the parsley, basil, garlic, spring onions, mayonnaise, yoghurt and oil into a blender, and blend until smooth. Season to taste and add the pinch of sugar. 4 Stir the dressing into the pasta to coat evenly. Toss in the olives and feta and serve.

134 | Salads

Haloumi Salad and Rosemary-smoked Chicken (page 75)

Crunch Salad with Honey Mustard Dressing and Chicken Satay (page 71)

Strawberry and Asparagus Salad with Parmesan Crisps Serves 4

1 bunch fresh green asparagus

30 ml honey

olive oil

250 g strawberries

salt and freshly ground black pepper 1 pillow packet rocket, washed

Parmesan crisps

balsamic vinegar, plus 80 ml extra for

250 ml freshly grated Parmesan cheese

the reduction

1 Coat the asparagus with a little olive oil and cook on a hot grill pan until tender. Season with salt and pepper. Toss the rocket leaves lightly in a little olive oil and balsamic vinegar, just to moisten them. 2 To make the balsamic reduction, combine 80 ml balsamic vinegar and honey in a small saucepan over low heat. Bring to the boil, reduce the heat and simmer gently until the mixture reduces and thickens slightly. 3 To make the Parmesan crisps, place 4 mounds of about 60 ml Parmesan onto a baking tray lined with baking paper, spaced well apart, and place in the oven at 180 °C for 5–8 minutes until melted and golden brown. Remove from the oven and cool. 4 Arrange the asparagus, rocket and strawberries on serving plates and place Parmesan crisps on top. Drizzle with the balsamic reduction. Serve immediately.

Crunch Salad with Honey Mustard Dressing Serves 4

2 baby cabbages, finely sliced

Dressing

2 sticks celery, sliced

30 ml whole grain mustard

3 spring onions, chopped

15 ml honey

6 radishes, thinly sliced

90 ml olive oil

50 g pecan nuts

30 ml white wine vinegar

1 red-skinned apple, cored and thinly sliced

salt and freshly ground black pepper

1 green-skinned apple, cored and thinly sliced 250 ml croutons

1 Combine the cabbage, celery, spring onions, radishes, nuts and apples in a large bowl, then add the croutons. 2 For the dressing, combine all the ingredients in a jar and shake well. 3 Spoon the dressing over the salad and toss to combine.

Salads | 137

Carrot and Baby Marrow Salad Serves 6

500 ml coarsely grated carrots

15 ml sesame oil

500 ml coarsely grated baby marrows

2 cm piece of ginger, peeled and grated

1 bunch spring onions, finely chopped

large handful of fresh coriander, finely chopped

45 ml light soy sauce

100 ml peanuts, toasted and crushed

45 ml sweet chilli sauce

1 Combine the carrot, baby marrow and spring onions in a large mixing bowl.? Combine the soy sauce, chilli sauce, sesame oil, ginger and coriander. 2 Pour over the salad, sprinkle with the peanuts and toss gently.?Leave to stand for one hour before serving.

Grilled Pear, Asparagus and Rocket Salad Serves 4 4 pears

1 packet rocket, washed

50 ml olive oil

50 g toasted pine nuts

25 ml lemon juice

Parmesan shavings

1 bunch asparagus

store-bought balsamic glaze

1 Cut the pears into quarters and brush with a mixture of the olive oil and lemon juice. 2 Wash and trim the asparagus and also brush with the olive oil and lemon juice. Cook the asparagus and pears over a high heat on a vegetable griddle until just tender. Remove and set aside. Cut each asparagus spear into three. 3 Arrange the rocket on a serving platter, top with the asparagus and pears, sprinkle with pine nuts and Parmesan shavings, and drizzle with balsamic glaze.

A Truly South African Salad Serves 6

6 naartjies, peeled and sliced horizontally into 3

80 ml macadamia nut oil

2 bulbs fennel, thinly sliced

salt and freshly ground black pepper

3 large sticks celery, thinly sliced

80 g thinly sliced biltong

1 bunch spring onions, finely sliced

50 ml chopped toasted macadamia nuts

1 Arrange the naartjie slices in a single layer on a large platter. Combine the fennel, celery, spring onions and macadamia nut oil, and mix well. 2 Scatter over the naartjie slices and season with salt and pepper. Drizzle over a little extra oil and garnish with slices of biltong and macadamia nuts.

A Truly South African Salad with Venison and Apricot Kebabs (page 50)

138 | Salads

Grapefruit, Avocado and Prawn Salad and Calamari Tubes with Lemon and Chilli (page 85)

Roasted Butternut and Chickpea Salad Serves 6

1 large butternut, peeled and cubed

Dressing

45 ml olive oil

6 pieces sun-dried tomato in olive oil

generous pinch of dried chilli flakes

45 ml red wine vinegar

salt and freshly ground black pepper

3 cloves garlic

1 x 400 g can chickpeas, drained

15 ml balsamic vinegar

45 ml fresh coriander, finely chopped

100 ml olive oil

1 pillow packet of rocket or baby spinach

5–10 ml sugar salt and freshly ground black pepper

1 Preheat the oven to 190° C.?Spread out the butternut on a baking sheet.? 2 Combine the olive oil, chilli flakes and seasoning. Pour over the butternut and toss to coat. Roast until the butternut is tender and just turning brown. This will take about 40 minutes. 3 For the dressing, place all the ingredients in a food processor.?Process until smooth, adding more olive oil if too thick. 4 Heat the chickpeas in a small pan and pour over the dressing while still warm.?Combine the chickpeas with the pumpkin.?Fold in the fresh coriander and season. 5 Serve on a bed of rocket or spinach. Best enjoyed at room temperature.?

Grapefruit, Avocado and Prawn Salad Serves 4

1 small red onion, thinly sliced

Dressing

1 grapefruit, peeled and segmented

1 clove garlic, crushed

1 bunch spring onions, thinly sliced

10 ml palm sugar or honey

60 ml chopped fresh mint leaves

30 ml lime juice

60 ml chopped fresh coriander

15 ml fish sauce

1 red chilli, seeded and thinly sliced

15 ml sweet chilli sauce

60 ml roasted unsalted peanuts, roughly chopped

300 g prawns, tails on, cooked

25 ml coconut shavings, toasted

2 avocados, peeled and sliced

1 Arrange the onion, grapefruit, spring onions, mint and coriander on a serving plate. Sprinkle with the chilli, peanuts and coconut. 2 For the dressing, combine the garlic, palm sugar or honey, lime juice, fish sauce and sweet chilli sauce, and mix well. 3 Arrange the prawns and avocado slices on top of the salad. Pour over the dressing just before serving.

Salads | 141

Hummus, Carrot and Sesame Salad Serves 6

2 x 400 g can chickpeas, drained

4 large carrots, peeled and finely grated

100 ml olive oil

small handful of raisins

2 cloves garlic, crushed

30 ml sesame seeds, toasted

15 ml ground cumin

pillow packet of baby spinach and rocket leaves

juice of 1 lemon

splash of extra olive oil

pinch of chilli powder

splash of balsamic vinegar

salt and freshly ground black pepper

20 ml tahini

1 Combine the drained chickpeas, olive oil and garlic in a food processor or blender, and process until smooth.?Add the cumin, lemon juice and chilli powder.?Process again. 2 Season generously and set aside.?Combine the carrots, raisins and sesame seeds. 3 Scatter a handful of green leaves on individual serving plates.? Top with the carrot mixture and spoon over the chickpea mixture. 4 Just before serving, combine the extra olive oil, balsamic vinegar and tahini.?Pour over each salad and serve.

Gado Gado Salad Indonesian in origin, the ingredients can be varied but this salad is always served with a peanut sauce

Serves 4 1 medium-sized cabbage, shredded

Peanut sauce

200 g green beans, topped and tailed

180 ml crunchy peanut butter

2 large firm red tomatoes, each cut into eight

60 ml water

wedges 1 small cauliflower, broken into florets ⁄ small English cucumber, cut into chunks

12

30 ml light soya sauce 30 ml sweet chilli sauce 125 ml coconut milk

1 small pineapple, peeled and cut into chunks 4 hard-boiled eggs, quartered

1 Lightly blanch the cabbage and beans separately, until just tender but still crisp. Drain and rinse under cold water. 2 Arrange the cabbage, beans, tomatoes, cauliflower, cucumber, pineapple and eggs on a large platter. 3 For the sauce, combine all the ingredients in a small pan and heat over a low heat, stirring until the sauce is smooth. Serve the salad accompanied by the peanut sauce.

142 | Salads

Ginger Noodle Salad Serves 4

250 g Oriental noodles, soaked in boiling water and drained

juice of 1 lime 60 ml sweet soy sauce (ketjap manis)

50 ml peanut oil

large handful fresh coriander, chopped

1 clove garlic, crushed

1 bunch chives, finely sliced

1 red chilli, seeded and sliced

handful toasted peanuts, crushed

6 pieces stem ginger in syrup, drained?and finely chopped, retaining 30 ml syrup

1 Place the drained noodles in a serving dish. 2 Combine the oil, garlic, chilli, chopped ginger and syrup, lime juice and sweet soy sauce in a screw-top jar. 3 Toss?the coriander and chives into the noodles. Shake the dressing ingredients and pour over the noodles. Toss to mix through. Sprinkle over nuts.

Avocado, Prawn and Papino Salad Serves 6

1 large butter lettuce

Dressing

2 avocados, peeled, pitted and sliced

80 ml papino pips

2 small papinos, peeled, pitted and sliced

50 ml brown sugar

300–500 g prawns, cooked

50 ml olive oil 100 ml white wine vinegar

1 Arrange the lettuce, avocados and papinos onto a salad platter, then scatter over the prawns. 2 To make the dressing, place the pips into a mini chopper or blender, and blend until roughly chopped. Add the sugar, oil and vinegar, and blend until well mixed. Pour over the salad just before serving.

Salads | 143

Desserts

White Chocolate and Amarula Cheesecake Serves 8–10

1 packet Marie biscuits, crushed

250 ml cream, whipped

90 g butter, melted

80 ml Amarula Cream liqueur

500 g thick cream cheese 1 x 397 g can condensed milk

Topping

200 g white chocolate, melted and cooled

250 g dark chocolate

15 ml gelatine, softened in 50 ml cold water

100 ml Amarula Cream liqueur

1 Combine the biscuits and butter and press into a 23 cm springform tin. Place in the fridge to harden. 2 Combine the cream cheese and condensed milk, then beat in the melted chocolate. 3 Melt the gelatine in the microwave for 10 seconds and beat into the cheese mixture. Fold in the whipped cream and liqueur. 4 Pour the mixture into the prepared biscuit base and place in the fridge to set for 3–4 hours. Melt the chocolate and liqueur for the topping and mix until smooth. 5 Spoon the topping over the cheesecake before serving.

Apple Roly-poly Serves 6

500 ml cake flour

Sauce

15 ml baking powder

375 ml sugar

125 g butter

250 ml water

180 ml milk

100 g butter

4 apples, peeled and grated

3 ml ground cinnamon

50 ml sugar 5 ml cinnamon

1 Sift the flour and baking powder. Rub in the butter. Add enough milk to make a stiff dough, mixing lightly. Place the dough onto a floured surface and roll out into a large rectangle measuring approximately 30 x 22 cm. 2 Mix together the apples, sugar and cinnamon and spread onto the dough. Roll up as for a swiss roll, then cut into slices and place cut side up into a greased ovenproof dish. 3 To prepare the sauce, place all the ingredients in a saucepan and bring to the boil. Pour over the slices. 4 Bake at 180 °C for 30–40 minutes until cooked. Serve warm with custard or cream.

146 | Desserts

White Chocolate and Amarula Cheesecake

Camembert Fondue

Caramel Apple Tart Serves 4–6 2 eggs

Sauce

180 ml sugar

250 ml cream

60 ml milk

150 ml sugar

30 g butter

60 g butter

250 ml self-raising flour

5 ml caramel essence

1 x 410 g can pie apples 15 ml lemon juice 25 ml castor sugar

1 Beat the eggs and sugar until pale and thick. 2 Heat the milk and butter, then cool slightly. Add to the egg mixture, then beat in the flour. Mix the apples with the lemon juice and castor sugar, and place in the bottom of a deep, greased 20 cm ovenproof dish. Pour the batter over the apple mixture. 3 Bake at 180 °C for 30–40 minutes until cooked. A skewer inserted in the centre should come out clean. Remove from the oven and pour over the sauce. 4 To make the sauce, boil together all the ingredients.

Strawberry Ice Cream Serves 8–10

600 g strawberries, cleaned and hulled

150 ml orange juice

200 ml castor sugar

100 ml lemon juice

30 ml Kirsch or berry liqueur

250 ml cream, whipped

1 Place the strawberries, castor sugar, liqueur and juices into a blender and blend until smooth. Mix in the whipped cream. 2 Pour into a container and freeze until required. Remove 20 minutes before serving to soften slightly.

Camembert Fondue This is great for either a starter or as a dessert served with fresh fruit

Serves 8–10 1 large ripe Camembert cheese

freshly ground black pepper

grated rind of 1 orange

45 ml olive oil

1 large sprig fresh rosemary, finely chopped

45 ml white wine

1 clove garlic, finely chopped

1 Remove the paper from the cheese and place on a large piece of heavy-duty foil. 2 Make a few holes in the top of the cheese and sprinkle over the orange rind, rosemary and garlic. Grind over some pepper, pour over the oil and wine, and seal the foil tightly. 3 Place on a baking tray in the oven at 180 °C for 15–20 minutes until the cheese is nice and soft. Serve with chunks of French loaf for dipping, and seasonal fresh fruit. Desserts | 149

Honey and Nougat Semi-fredo Serves 4

2 eggs, separated

500 ml cream,?whipped?

60 ml honey

150 g soft nougat, chopped

150 ml icing sugar

50 g blanched almonds, roasted and chopped

1 Combine the egg yolks, honey and?60 ml of the icing sugar in the bowl of an electric mixer, and beat until pale and thick. Set aside. 2 Place the egg whites into another bowl and beat until soft peaks form. Gradually add the remaining icing sugar and beat until glossy. Add this to the egg yolk mixture, mix well, then fold in the whipped cream, nougat and almonds. 3 Spoon the mixture into?a lined 20 cm springform tin and freeze for 3–4 hours. Soften in the fridge before cutting into slices.?

Rolled Pavlova Serves 8–10

6 extra-large egg whites

15 ml cornflour

5 ml vinegar

60 g flaked almonds

375 ml castor sugar

250 ml cream

5 ml vanilla essence

250 g strawberries or fruit of choice, finely chopped

1 Preheat the oven to 160 °C. 2 Line a large swiss roll tin with a cooking bag or baking paper and spray with a non-stick spray. 3 Whisk the egg whites and vinegar until soft peaks form, then gradually beat in the castor sugar. The mixture should be thick and glossy. Add the vanilla and cornflour, and mix. Spread the mixture into the prepared tin and sprinkle with the almonds. 4 Bake for 20–25 minutes until firm. Turn out onto a sheet of greaseproof paper. Peel off the cooking bag or baking paper from the base and trim off the hard edges with scissors. 5 Leave to cool. Whip the cream until stiff. Spread onto the cooled meringue and top with the fruit. 6 Roll up like a swiss roll and place on a serving plate. Serve immediately or refrigerate for no more than 2–3 hours before serving.

150 | Desserts

Rolled Pavlova

Lemon Meringue Ice Cream

Lemon Meringue Ice Cream Serves 6–8

200 g ginger biscuits, crushed

1 x 325 g jar lemon curd

100 g butter, melted

grated rind and juice of 1–2 lemons

500 ml cream

10 small meringues, broken into pieces

250 ml Greek yoghurt

1 Line a 28 x 12 cm loaf tin with clingfilm. Mix the biscuits and butter. Sprinkle one third of the biscuit mixture over the base. 2 Pour the cream into a large mixing bowl and beat with an electric beater until stiff. Beat in the yoghurt. Gently fold in the lemon curd, rind and lemon juice, and lastly the meringues. Spoon half the cream mixture on top of the biscuit mixture in the loaf tin, sprinkle with a layer of crumbs and top with the remaining cream mixture. 3 Add a final layer of crumbs. Place into the freezer until firm. 4 Remove from the loaf tin, remove the clingfilm and serve sliced.

Butterscotch Roulade Serves 6

150 g dates, seeded and finely chopped

Sauce

180 ml boiling water

125 ml brown sugar

5 ml bicarbonate of soda

180 ml cream

60 g butter

100 g butter

160 ml brown sugar

5 ml vanilla essence

2?extra-large eggs 180 ml self-raising flour 50 g pecan nuts, finely chopped 250 ml cream, whipped

1 Grease and line a 25 x 30 cm swiss roll tin with baking paper. 2 Combine the dates, boiling water and bicarbonate of soda in the bowl of a food processor. Leave to stand for 5 minutes to soften. 3 Add the butter and brown sugar, then process until smooth. Add the eggs and flour, and process further for a few minutes until the mixture is well combined, then mix in the nuts. Spoon the mixture into the prepared tin.? 4 Bake at 180 °C for 15–20 minutes until firm to the touch. Remove from the oven and turn out onto a piece of greaseproof paper sprinkled with sugar. Peel away the baking paper, then leave to cool. 5 To prepare the sauce, combine all the ingredients and bring to the boil. Remove and cool. 6 Mix 80 ml?of the cooled sauce into the whipped cream. Spread this over the?cooled cake and gently roll it up using the sugared paper. Place on a serving dish, cut into slices and serve with the remaining sauce on the side.

Desserts | 153

Pannacotta with Balsamic Strawberries Serves 4

7.5 ml gelatine 60 ml water

Balsamic strawberries

250 ml cream

250 g strawberries, sliced

125 ml castor sugar

30 ml balsamic vinegar

1 vanilla pod, split and scraped

15–20 ml sugar

250 ml thick Greek yoghurt

1 Sprinkle the gelatine over the water and set aside. 2 Combine the cream and castor sugar in a small saucepan and heat until almost boiling. Add the vanilla seeds and set aside for 30 minutes to infuse. 3 Dissolve the gelatine over hot water or in the microwave for 10 seconds on high. Add to the cream mixture. 4 Cool the mixture, then fold in the yoghurt. Spoon into four individual moulds that have been sprayed with non-stick cooking spray and refrigerate until set. Unmould and serve with the strawberries. 5 To prepare the strawberries: Place all the ingredients into a small saucepan and heat gently until the strawberries are slightly softened. Adjust the sugar to taste.

Baked Lime Cheesecake Serves 8–10

200 g chocolate digestive biscuits, crushed

Topping

80 g butter,?softened?

50 g chocolate

750 g?thick cream cheese

45 ml cream

250 ml?castor sugar 4 whole eggs 2 egg yolks juice of 4 limes or 2 lemons (±90 ml)

1 Mix together the biscuits and butter to make a crumb crust. Press into the base of a 22 cm loosebottomed cake tin that has been lined on the outside with a double layer of foil to prevent water from seeping in. Place in the fridge to set. 2 Beat the cream cheese gently until smooth, then add the castor sugar. Gently beat in the eggs and egg yolks. Finally add the lime or lemon juice. 3 Pour the mixture onto the chilled biscuit base. Place the cake tin in a roasting tray and pour hot water around the foil-wrapped cheesecake to come about halfway up the sides of the tin. 4 Bake in the oven at 180 °C for 50–60 minutes. The cheesecake should be set but will still have a slight wobble to it. 5 Leave it to cool slightly before removing the outer foil covering. When completely cool, place in the fridge to chill for about 1 hour before serving. 6 To make the topping, melt the chocolate and cream together, mix until smooth and drizzle over the cooled cheesecake. 154 | Desserts

Pannacotta with Balsamic Strawberries

Chocolate Crème Brûlée

Black Forest Trifle Serves 8

1 chocolate swiss roll

1 x 397 g can condensed milk

1 can pitted black cherries

125 ml lemon juice

15 ml custard powder mixed with 25 ml water

250 ml cream

50 ml cherry liqueur

100 g chocolate, grated, for decoration

250 g thick cream cheese

fresh cherries for decoration (optional)

1 Slice the swiss roll and line a serving dish with the slices (it can be either a glass bowl or a rectangular dish). 2 Drain the cherries and heat the juice in a small saucepan. Add the custard powder mixture and bring to the boil. Remove, then add the liqueur. 3 Sprinkle the cherries over the swiss roll base and pour over the juice mixture. Leave to cool. 4 Combine the cream cheese, condensed milk and lemon juice, and mix well. Pour this over the cherries and leave to set. 5 Whip the cream and spoon it over the cream cheese mixture. Cover with grated chocolate and decorate with fresh cherries, if available.

Chocolate Crème Brûlée Serves 6

500 ml cream

4 egg yolks

200 g good-quality dark chocolate, chopped

100 ml castor sugar plus extra for topping

1 Heat the cream in a saucepan until just boiling. Remove from the heat, add the chopped chocolate and mix until smooth. 2 Beat the egg yolks and castor sugar until pale, pour onto the hot chocolate mixture and mix until smooth. Spoon the mixture into 6 ramekins. 3 Place a tea towel in the base of a roasting tin and place the ramekins onto this. Pour water into the pan until it comes about halfway up the sides of the ramekins. Bake in the oven at 180 °C for 10–15 minutes until a skin forms and they are slightly set. Do not overcook. 4 Remove from the oven and chill for a few hours. Sprinkle the tops with castor sugar and melt with a blowtorch or under the grill until a sugar crust forms on top. 5 Serve immediately. Once the sugar has been placed on top, the dessert won’t keep very long, as the hard caramel topping will soften on standing.

Desserts | 157

Brown Bread Ice Cream Pudding Serves 8

25 g mixed dried fruit

100 ml castor sugar

50 g glacé cherries (a mixture of red, green and

250 ml grated fresh brown breadcrumbs

yellow, if possible, quartered) 100 ml brandy

5 ml ground cinnamon 100 ml brown sugar

500 ml cream

1 Combine the dried fruit and cherries in a bowl. Sprinkle with brandy, cover, and leave overnight. 2 Beat the cream and castor sugar until thickened. Chill in the freezer until almost set, stirring every half hour. 3 Meanwhile, combine the breadcrumbs, cinnamon and brown sugar and place on a baking tray. Toast at 200 °C for 5–10 minutes, until golden and caramelised. Leave to cool, then break up into small pieces. 4 Stir the soaked fruit and the caramelised breadcrumbs into the cream mix. Pour the mixture into a 1 litre pudding basin lined with clingfilm. 5 Freeze until solid. Remove 15 minutes before serving and unmould carefully.

Gateau Diane Serves 6

4 extra-large egg whites

Filling

250 ml castor sugar

300 g plain dark chocolate 750 ml fresh cream Flake® for decoration?

1 Beat the egg whites until stiff, then add the castor sugar a little bit at a time, beating well after each addition. 2 Spread the mixture into 3 x 23 cm rounds on greaseproof paper. Bake at 140 °C for 50–60 minutes or longer until dry and crisp. 3 Break the chocolate into pieces, place in a glass bowl and microwave on medium for 2 minutes, stirring until melted. Whip the cream until it begins to thicken, then add the chocolate and continue beating until thick. Spread each meringue layer with the chocolate mixture, then stack the three layers on top of one another. Cover the sides and top completely. This must be done at least 3 hours before serving, but is better if done the day before, then refrigerated. 4 Decorate with the Flake®.

Brown Bread Ice Cream Pudding

158 | Desserts

Roasted Fruit Salad with Brown Sugar Syrup

Roasted Fruit Salad with Brown Sugar Syrup Serves 4–6

Brown sugar syrup

Roasted fruit

100 ml water

6 fresh figs, halved

30 ml lemon juice

2 nectarines, stoned and cut into wedges

125 g brown sugar

6 plums, halved and stoned

1 vanilla pod, split

300 g red grapes 50 g butter 50 ml castor sugar

1 To prepare the syrup, combine the water, lemon juice and brown sugar in a small saucepan. Scrape the seeds from the vanilla pod into the syrup mixture and bring to a gentle simmer, stirring until the sugar has dissolved. Boil for 5 minutes until slightly reduced and thickened. Remove and cool. 2 Preheat the oven to 200 °C. 3 Place the fruit in a single layer in a roasting dish. Dot with small pieces of butter and sprinkle with the castor sugar. Roast in the oven for 15 minutes. The fruits should still retain their shape but be soft. 4 Serve warm with the cooled syrup and a dollop of mascarpone cheese or ice cream. If specified fruit is unavailable, use any other soft seasonal fruit.?

That Impossibly Easy Coconut Pudding Why impossible? Because it is impossibly easy to make!

Serves 4–6 4 eggs

250 ml sugar

125 g softened butter, cut into small cubes

250 ml desiccated coconut

125 ml cake flour

1 x 400 g can coconut milk

125 ml milk

1 Preheat the oven to 180 °C. 2 Grease a 23 cm square ovenproof dish. 3 Place all the ingredients in a food processor and blend well. Pour into the prepared dish and bake for 1 hour. 4 Cool to room temperature before cutting into serving portions. Serve with cream or ice cream.

Desserts | 161

Bar One® Cheesecake Serves 8–10

200 g packet chocolate digestive biscuits, crushed

5 ml vanilla essence

80 g butter, softened

125 ml castor sugar

60 ml water

3 x Bar One®, finely chopped

15 ml gelatine

250 ml cream, whipped

500 g thick cream cheese, softened

1 Combine the biscuits and butter and press evenly into the base of a 20 cm springform tin. Refrigerate until firm. 2 Pour the water into a small heatproof bowl and sprinkle over the gelatine. Microwave on high for 10 seconds or stand in a pan of simmering water until dissolved. Cool slightly. 3 Beat the cream cheese, vanilla essence and castor sugar with an electric beater until smooth. Beat in the gelatine, then stir in the Bar One® pieces. Fold in the cream. 4 Spoon the mixture into the prepared tin and refrigerate until set.

Orange and Almond Cake A delicious almost cheesecake-type cake made without any flour

Serves 8–10 2 large oranges

6 eggs

250 ml castor sugar

45 ml lemon juice

200 g ground almonds

icing sugar

2.5 ml baking powder

1 Place the whole oranges into a pan and cover with water. Bring to the boil, reduce the heat, cover and simmer for 2 hours or until the oranges are tender, topping up with water as needed. Remove from the water and leave to cool. 2 Preheat the oven to 180 °C and grease a 23 cm tin. Cut the oranges into chunks and remove the pips. Do not peel the oranges. 3 Place the orange chunks in a food processor and process together with the remaining ingredients until well mixed. 4 Transfer to the prepared tin and bake for 45–60 minutes until well risen and firm to the touch. Cool, then dust with icing sugar.

162 | Desserts

Orange and Almond Cake

Creamy Strawberry Dessert

Mango Ice Cream Serves 4

3 medium-sized mangoes, peeled

2 extra-large eggs

juice of 1 lemon

250 ml cream

250 ml sugar

1 Cut the mango flesh from the mangoes and discard the stones. Purée the fruit in a food processor or blender, then add the lemon juice. Add 185 ml of the sugar and blend until smooth. Pour into a bowl, cover with clingfilm and refrigerate. 2 Separate the eggs and beat the yolks until thick and creamy. Beat the egg whites until stiff peaks form. 3 Whip the cream until it just starts to thicken, then gradually add the remaining sugar and beat until soft peaks form. 4 Fold in the egg yolks and whipped whites. Gently fold into the mango purée. Pour into a mould and freeze. For a smoother ice cream, beat again when it is just starting to form ice crystals, then re-freeze.

Creamy Strawberry Dessert Serves 10

1 x 397 g can condensed milk

15 ml gelatine

100 ml?fresh lemon juice

45 ml water

250 g strawberries, cleaned and hulled

250 ml cream, whipped

250 g smooth cream cheese

extra cream and strawberries for decoration

5 ml vanilla

1 Combine the condensed milk and lemon juice in a?food processor, and process until well blended. Add the strawberries and?process until smooth. Add the cream cheese and vanilla and mix. 2 Sprinkle the gelatine over the water and?leave to form a soft sponge, then soften the gelatine over hot water or in the microwave on high for 10 seconds. 3 With the machine running, add the gelatine?to the strawberry mixture and mix well. 4 Gently fold in the whipped cream and pour into a serving dish. Place?in the fridge to set. 5 Decorate with the extra cream and strawberries before serving.

Desserts | 165

Marinades & Rubs

Fresh Herb Rub 60 ml chopped fresh thyme

5 ml crushed garlic

60 ml chopped fresh rosemary

10 ml sea salt

60 ml chopped fresh origanum

5 ml freshly ground black pepper

250 ml chopped fresh parsley

125 ml olive oil

1 Place all the ingredients except the olive oil into the bowl of a food processor. With the motor running, gradually pour in the oil until the mixture is well blended. 2 Rub into steak, cover and rest in the fridge before cooking.

Mustard Rub 60 ml chopped fresh parsley

10 ml crushed garlic

15 ml whole grain mustard

5 ml salt

5 ml freshly ground black pepper

Combine all the ingredients and rub onto steak or patties. Rest in the fridge for at least 30 minutes before cooking.

Store Cupboard Rub 45 ml sugar

10 ml lemon pepper

15 ml paprika

15 ml dried sage

5 ml garlic powder

5 ml dried basil

2 ml chilli powder

5 ml dried rosemary

1 Combine all the ingredients. 2 Brush the selected meat with a little olive oil, then rub in the mixture.

Beer Marinade 5 ml Tabasco® Sauce

60 ml soy sauce

45 ml cider vinegar

10 ml crushed garlic

340 ml beer

1 small onion, finely chopped

25 ml whole grain mustard

freshly ground black pepper

1 Combine all the ingredients in a small bowl. 2 Pour over steak and refrigerate for at least 3 hours or overnight.

168 | Marinades & Rubs

Tamarind and Orange Marinade Great for chicken, lamb, seafood or duck grated rind of 1 orange

80 ml tamarind paste

80 ml orange juice

80 ml soy sauce

60 ml honey

1 Combine all the ingredients and mix well. 2 Slash the chicken portions a few times, place into a plastic bag or suitable container and pour over the marinade. Seal well, then refrigerate for a few hours or, preferably, overnight. 3 Remove the chicken from the marinade and cook over a medium heat until done, basting frequently with the marinade. Note: Tamarind paste is available from oriental shops. It can also be made by soaking about 25 ml

tamarind pulp in 100 ml warm water, then pressing it through a sieve and discarding the pulp and seeds and using only the remaining liquid.

Jerk Marinade The word ‘jerk’ refers to a seasoning blend that is used in Jamaica and the Caribbean. Most Jamaican food lovers agree that there are three ingredients that jerk seasoning mixes must have in order to taste authentic – allspice, scotch bonnet chillies and thyme. The remaining ingredients may vary. If you are apprehensive about using the very hot chillies, then replace them with a milder one. This is suitable for chicken, lamb, pork or beef. 5 ml ground allspice 5 ml ground cinnamon

1 bunch spring onions, white parts only, finely chopped

5 ml dried thyme

15 ml white wine vinegar

1.5 ml ground nutmeg

45 ml olive oil

15 ml soft brown sugar

15 ml lime juice

2 cloves garlic, crushed

1 scotch bonnet chilli, finely chopped

1 Combine all the ingredients to form a thick paste. Rub this mixture well into the meat portions. Place into a plastic bag or suitable container and leave for a few hours or overnight. 2 Cook over a medium fire until cooked through. Note: True Jamaican jerk must be barbecued. The traditional way is to slow roast the meat at a low

temperature over a fire fuelled by allspice branches that give the meat a sweet, smoky, spicy flavour. As we do not have access to allspice branches in South Africa, use hard wood to make your fire or add a few smoking chips to your barbecue.

Marinades & Rubs | 169

Lavender and Honey Marinade This has a wonderfully subtle flavour with the aroma of lavender. Adding a few lavender twigs to the fire will enhance the lavender flavour. Suitable for chicken portions, or pork fillet or chops. small bunch of lavender flowers

25 ml honey

grated rind of 1 orange

30 ml olive oil

60 ml orange juice

10 ml fresh thyme, chopped

2 cloves garlic, crushed

1 Strip off the lavender flowers and chop them roughly. Combine with the remaining ingredients and mix well. 2 If using chicken, slash the flesh. Rub the marinade into the chicken or pork. Place in a plastic bag, seal well and refrigerate overnight. 3 Remove the meat from the marinade and cook on a barbecue over a medium heat until cooked, basting with any remaining marinade during the cooking time.

Mint and Yoghurt Marinade A lovely light marinade with a wonderful minty flavour 125 ml plain yoghurt

30 ml olive oil

15 ml honey

60 ml fresh mint, chopped

50 ml lemon juice

salt and freshly ground black pepper

Combine the ingredients and mix well. Use to marinate poultry or game.

Rosemary and Chilli Marinade Suitable for chicken, lamb or pork 120 ml olive oil

10 ml chopped garlic

grated rind of 1 lemon

25 ml chopped fresh rosemary leaves

60 ml lemon juice

salt and freshly ground black pepper

1 large red chilli, finely chopped

1 Mix all the ingredients for the marinade and pour it over the meat in a plastic bag. Seal the bag well and place it in the fridge overnight. 2 Remove the meat from the marinade and cook over a medium heat on the barbecue until done, basting with marinade during cooking.

170 | Marinades & Rubs

White Wine Marinade ? Best for fish, chicken and pork 175 ml white wine

3 spring onions, finely chopped

grated rind and juice of 1 lemon

1 bay leaf

45 ml olive oil

pinch of salt

2 cloves garlic, crushed

Mix all the ingredients together and pour over the meat or fish. Cover and place in the fridge, turning a couple of times.

Spicy Yoghurt Marinade Great for fish and chicken, particularly chicken breasts 250 ml plain yoghurt or buttermilk

pinch of dried chilli flakes

juice of 1 lemon

2 cloves garlic, crushed

2.5 ml turmeric

handful fresh coriander, finely chopped

2.5 ml ground paprika

salt and white pepper

2.5 ml ground ginger

Combine all the ingredients and mix well. Use to coat the meat before cooking.

Red Wine Marinade Good for meat and game 500 ml red wine

1 clove garlic, crushed

30 ml brown sugar

1 bay leaf

1 onion, sliced

1 large strip orange peel

1 carrot, peeled and sliced

3 whole cloves

1 stick celery, sliced

coarse salt

handful of fresh thyme

Combine all the ingredients in small pan over very low heat and simmer gently for 10 minutes. Cool completely. Marinate the meat for 12–24 hours, covered in the fridge, turning a couple of times.

Marinades & Rubs | 171

Index

Page numbers in bold represent photographs

A Apple and mint sauce 60 Apple cider pork steaks 48 Apple roly-poly 146 Apricot glaze 90 Asparagus wrapped in Parma ham 73, 102 Avocado and bacon wraps 104, 109 Avocado, prawn and papino salad 143 Avocado sauce 62, 63

B Baked lime cheesecake 154 Baked linefish 89 Baked sweet potatoes with savoury butter 110, 111 Bar One® cheesecake 162 Barbecued chicken pieces 72 Basic beef burgers 25 Beef and onion kebabs 29 Beef satay 30 beef blackened with saffron mayonnaise 22 boerewors bites 25 burgers, basic 25 espetada 26, 131 fillet in beer sauce 21 fillet, sesame and ginger 21 kebabs, beef and onion 29 kebabs, beef, mushroom and bacon 21 kebabs, sweet and sour 26 parcels, surprise 29 satay 30, 71 skewers, sweet chilli 18 steak in cola marinade 22 steak with fresh herb marinade 18

172 | Index

steaks, piquant T-bone 30 Beef, mushroom and bacon kebabs 21 Beer can chicken 75 Beer marinade 168 Beer sauce 21 Biltong bread rolls 122, 123 Black Forest trifle 157 Blackened beef with saffron mayonnaise 22 Boerewors bites 25 Boma pot bread 118 braai accessories 6 different types of 4–5 setting up the 8–9 tips for buying a 6 Braaied green tomatoes 106, 107 Braaied snoek with apricot glaze 90 breads boma pot- 118 bread-and-butter pudding, Mediterranean 121 cheese and onion quick 27 cracked pepper and cranberry 51, 125 damper, spinach, feta and olive 126 feta, onion and potato 118, 119 flat- 53 flatbread, rustic rosemary 124, 125 fruit and nut health-126 garlic, potato and rosemary pot 55, 118 olive oil 126 rolls, biltong 122, 123 tart, French cheese 122 tomato and olive loaf 121

Brown bread ice cream pudding 158, 159 Buffalo drumsticks 66, 67 Bulgar pilaf 64, 65 burgers beef, basic 25 chicken, Mediterranean 71 fish 89 fish, spicy 82 lamb, Greek and feta 37 veggie 114 butter, coriander 102 butter, savoury 110 Butterflied buttermilk lamb and green peppercorn marinade 42 Butternut and potato bake 113 Butterscotch roulade 153

c Cajun-spiced spatchcock chicken 63 Calamari steaks 88, 89 Calamari tubes with lemon and chilli 85, 140 Camembert fondue 148, 149 Caramel apple tart 149 Carrot and baby marrow salad 61, 138 Charcoal-grilled sardines 98 cheesecakes Bar One® 162 lime, baked 154 white chocolate and Amarula 146, 147 Cheese and onion quick bread 127 Chicken or beef satay 71 Chicken tikka kebabs 60, 61 chicken beer can 75

burgers, Mediterranean 70, 71 Cajun-spiced spatchcock 63 drumsticks, buffalo 66, 67 drumsticks, mango chutney 60 hawker 64 honey mustard 68, 69 kebabs, oriental 67 kebabs, tikka 60, 61 lime and coriander 62, 63 pieces, barbecued 72 rosemary-smoked 75, 107 rotisserie 72, 73 satay, or beef 71 tandoori 68 thighs, chilli 67, 132 thighs, Portuguese-style 61, 64 Chickpea couscous 34 Chickpea salad 132, 133 Chilli chicken thighs 67, 132 Chinese barbecue pork 44 Chocolate crème brûlée 156, 157 cooking times 11–13 Coriander butter 102 Cracked pepper and cranberry bread 51, 125 Crayfish with lime and herbs 94, 95 Creamy strawberry dessert 164, 165 crisps, Parmesan 137 Crumbed braaied whole fish 86 Crunch salad with honey mustard dressing 136, 137

sugar syrup 160, 161 gateau Diane 158 ice cream pudding, brown bread 158, 159 ice cream, lemon meringue 152, 153 ice cream, mango 165 ice cream, strawberry 149 pannacotta with balsamic strawberries 154, 155 Pavlova, rolled 150, 151 pudding, that impossibly easy coconut 161 roly-poly, apple 146 roulade, butterscotch 153 semi-fredo, honey and nougat 150 strawberry, creamy 164, 165 tart, caramel apple 149 trifle, Black Forest 157 Devilled lamb chops 34 direct and indirect cooking 10 Duck breast with tamarind orange glaze 79 duck breast with tamarind orange glaze 79 breasts, spiced, with plums 78, 79

e Espetada 26, 131

g f

d desserts cake, orange and almond 162, 163 cheesecake, baked lime 154 cheesecake, Bar One® 162 cheesecake, white chocolate and Amarula 146, 147 crème brûlée, chocolate 156, 157 fondue, Camembert 148, 149 fruit salad, roasted with brown

kebabs, prawn, avocado and bacon 82, 83 linefish, baked 89 linefish, newspaper-baked 93 linefish, whole, with ginger and coriander 84, 85 mussel parcels with white wine and herbs 86, 87 paella, seafood, made on the skottel 94 potjie, seafood 92, 93 prawn salad, with avocado, papino 143 prawn salad, with grapefruit, avocado 141 prawns, grilled stuffed masala, with mint yoghurt 97 salmon, hot smoked side of 98, 99 sardines, charcoal-grilled 98 sardines, lemon pepper 96, 97 snoek, braaied, with apricot glaze 90 tikka-style 90, 91 whole fish, crumbed 86 Fish burgers 89 Flatbread 53 Foil-cooked potatoes with an Asian twist 78, 102 French cheese tart 122, 123 Fresh herb rub 168 Fruit and nut health bread 127

Festive turkey on the braai 76 Feta, onion and potato bread 118, 119 Fillet in beer sauce 21 fire, lighting the 8 fish and seafood burgers 89 burgers, spicy fish 82 calamari steaks 88, 89 calamari tubes with lemon and chilli 85, 140 crayfish with lime and herbs 94, 95

Gado gado salad 142 game ostrich fillet, smoked, with Cumberland sauce 54 ostrich kebabs with flatbread 52, 53 ostrich sausage with red onion relish 54, 55 ostrich steaks with juniper rub 53 ostrich steaks, teriyaki 50 venison and apricot kebabs 50 venison patties 56, 57

Index | 173

venison potjie 57 Garlic, potato and rosemary pot bread 55, 118 Gateau Diane 158 Ginger noodle salad 46, 143 glazes apricot 90 beef satay, for 30

Grapefruit, avocado and prawn salad 140, 141 Greek lamb and feta burgers 37 green pepper marinade 42 Grilled baby marrows and brinjals 45, 113 Grilled baby marrows with feta and pine nuts 130 Grilled mushrooms with tomato salsa 104, 105 Grilled pear, asparagus and rocket salad 138 Grilled pepper baskets 108, 109 Grilled stuffed masala prawns with mint yoghurt 97 Grilled sweetcorn with coriander butter 102, 103

h Haloumi salad 134, 135 Hawker chicken 64 Honey nougat semi-fredo 150 Honey mustard chicken 68, 69 honey mustard marinade 68 Hot smoked side of salmon 98, 99 Hummus, carrot and sesame salad 65, 142

j Jerk marinade 169 Juniper rub 53

l Lamb chops with Mediterranean marinade 34 Lamb steaks with lemon and rosemary 33 lamb burgers, Greek, with feta 37 butterflied, with buttermilk and green peppercorn marinade 42 chops with Mediterranean marinade 34 chops, devilled 34 chops, rosemary-infused 33 kebabs, rosemary 41 marinated grilled, with hummus, olive oil and coriander 38 Moroccan spiced 37 parcels in vine leaves, Vietnamese 42, 43 roast leg of 40, 41 steaks with lemon and rosemary 33 Lavender and honey marinade 170 Lebanese potato salad 130 lemon and chilli marinade 85 Lemon meringue ice cream 152, 153 lemon pepper marinade 97 Lemon pepper sardines 96, 97 Lime and coriander chicken 62, 63 Lip-smacking pork ribs 44, 45

I ice cream brown bread pudding 158, 159 lemon meringue 152, 153 mango 165 strawberry 149

174 | Index

m Mango and lemon grass pork kebabs 47 Mango chutney drumsticks 60 Mango ice cream 165 marinades

barbecued chicken pieces, for 72 beer 168 calamari steaks, for 89 chilli chicken, for 67 cola 22 green peppercorn 42 herb, fresh 18 honey mustard 68 jerk 169 lavender and honey 170 lemon and chilli 85 lemon pepper 97 Mediterranean 34 mint and yoghurt 170 oriental chicken kebabs, for 67 oriental roast pork belly, for 48 ostrich kebabs, for 53 rosemary and chilli 170 tamarind and orange 169 tandoori chicken, for 68 teriyaki 50 venison and apricot kebabs, for 50 wine, red 171 wine, white 171 yoghurt, spicy 171 Marinated grilled lamb, with hummus, olive oil and coriander 38 Mediterranean bread-andbutter pudding 121 Mediterranean cabbage slices 109 Mediterranean chicken burgers 70, 71 Mediterranean marinade 34 Mint and yoghurt marinade 170 Moroccan spiced lamb 37 Moroccan spiced turkey steaks 76, 77 Mussel parcels with white wine and herbs 86, 87 Mustard rub 168

n Newspaper-baked linefish 93

o Olive oil bread 126 onion relish, red 54 Orange and almond cake 162, 163 orange and ginger sauce 47 Oriental cabbage salad 45, 133 Oriental chicken kebabs 67 Oriental roast pork belly 48 Ostrich kebabs with flatbread 52, 53 Ostrich sausage with red onion relish 54, 55 Ostrich steaks with juniper rub 53 ostrich fillet, smoked with Cumberland sauce 54 kebabs with flatbread 52, 53 sausage with red onion relish 54, 55 steaks with juniper rub 53 steaks, teriyaki 50, 51

p paella, seafood made on the skottel 94 Pannacotta with balsamic strawberries 154, 155 Parmesan crisps 137 Pasta rice salad 62, 133 Pasta salad with herb dressing 69, 134 Pavlova, rolled 150, 151 Peanut sauce 71 Piquant T-bone steaks 30 Pork chops with spice rub and orange and ginger sauce 46, 47 pork belly, oriental roast 48 chops with spice rub, orange and ginger sauce 46, 47 chops, rosemary 44 fillets, Chinese barbecue 44 kebabs, mango and lemon grass 47 ribs, lip-smacking 44, 45

steaks, apple cider 48 Portuguese-style chicken thighs 61, 64 Prawn, avocado and bacon kebabs 82, 83 Pumpkin and feta bake 112, 113

r Ratatouille 56, 110 Red wine marinade 171 Roast garlic and onion parcels 106 Roast leg of lamb 40, 41 Roast potato wedges with honey and olive oil 114 Roasted butternut and chickpea salad 141 Roasted fruit salad with brown sugar syrup 160, 161 Rolled Pavlova 150, 151 Rosemary and chilli marinade 170 Rosemary lamb kebabs 41 Rosemary pork chops 44 Rosemary-infused lamb chops with bean, strawberry and feta salad 33 Rosemary-smoked chicken 75, 107, 135 Rotisserie chicken 72, 73 rubs herb, fresh 168 juniper 53 mayonnaise, saffron 22 mustard 168 spice 47 store cupboard 168 Rustic rosemary flatbread 124, 125

s Saffron mayonnaise rub 22 salads avocado, prawn and papino 143 baby marrows, grilled with feta and pine nuts 130

bean, strawberry and feta 33 butternut, roasted, and chickpea 141 cabbage, oriental 45, 133 carrot and baby marrow 61, 138 chickpea 132, 133 crunch with honey mustard dressing 136, 137 gado gado 142 grapefruit, avocado and prawn 140, 141 haloumi 134, 135 hummus, carrot and sesame 65, 142 noodle, ginger 46, 143 pasta rice 62, 133 pasta with herb dressing 69, 134 pear, grilled, with asparagus and rocket 138 potato, Lebanese 130 South African, truly 138, 139 strawberry and asparagus with Parmesan crisps 137 Sweetcorn and fresh herb 130, 131 salsa, tomato 105 salmon, hot smoked side of 98, 99 sardines, charcoal-grilled 98 sardines, lemon pepper 96, 97 satay, chicken or beef 30, 71 sauces apple and mint 60 apple roly-poly, for 146 avocado 62, 63 beer 21 caramel apple tart, for 146 Cumberland 54 orange and ginger 47 peanut 71 yoghurt 106 Savoury butter 110 Seafood paella made on the skottel 94 Seafood potjie 92, 93 seafood see fish and seafood Sesame and ginger beef fillet 21

Index | 175

Smoked ostrich fillet with Cumberland sauce 54 spice rub 47 Spiced duck breasts with plums 78, 79 Spicy fish burgers 82 Spicy yoghurt marinade 171 Spinach, feta and olive damper 126 Steak in cola marinade 22 Steak with fresh herb marinade 18 Store cupboard rub 168 Strawberry and asparagus salad with Parmesan crisps 137 Strawberry ice cream 149 Surprise beef parcels 29 Sweet and sour kebabs 26 Sweet chilli beef skewers 18 Sweetcorn and fresh herb salad 130, 131

t Tamarind and orange marinade 169 Tandoori chicken 68 teriyaki marinade 50 Teriyaki ostrich steaks 50, 51 That impossibly easy coconut pudding 161 Tikka-style fish 90, 91 tips for a good braai, top 14 Tomato and olive loaf 121 Tomato salsa 105 Truly South African salad 138, 139 turkey festive on the braai 76 steaks, Moroccan spiced 76, 77

v vegetables asparagus wrapped in Parma ham 73, 102

176 | Index

avocado and bacon wraps 104, 109 baby marrows and brinjals, grilled 45, 113 baby marrows with feta and pine nuts, grilled 130 burger, veggie 114 butternut and potato bake 113 cabbage slices, Mediterranean 109 couscous, chickpea 34 garlic and onion parcels, roasted 106 mushrooms, grilled, with tomato salsa 104, 105 pepper baskets, grilled 108, 109 pilaf, bulgar 64, 65 potato and butternut bake 113 potato wedges, roast, with honey and olive oil 114 potatoes, foil-cooked, with an Asian twist 78, 102 pumpkin and feta bake 112, 113 ratatouille 56, 110 skewers, vegetarian 105 sweet potatoes, baked with savoury butter 110, 111 sweetcorn, grilled with coriander butter 102, 103 tomato and olive loaf 121

tomatoes, braaied green 106, 107 Vegetarian skewers 105 Veggie burger 114, 115 Venison and apricot kebabs 50 Venison patties 56, 57 Venison Potjie 57 venison kebabs, with apricot 50 patties 56, 57 potjie 57 Vietnamese lamb parcels in vine leaves 42, 43

w White chocolate and Amarula cheesecake 146, 147 White wine marinade 171 Whole braaied linefish with ginger and coriander 84, 85

y yoghurt, mint 97 yoghurt sauce 106

Metric Measures 1 litre

=

4 cups

45 ml

=

3 tablespoons

750 ml

=

3 cups

30 ml

=

2 tablespoons

500 ml

=

2 cups

15 ml

=

1 tablespoon

325 ml

=

11⁄ 2 cups

20 ml

=

4 teaspoons

250 ml

=

1 cup

10 ml

=

2 teaspoons

200 ml

=

3⁄ 4

cup

8 ml

=

11⁄ 2 teaspoon

125 ml

=

1⁄ 2

cup

5 ml

=

1 teaspoon

80 ml

=

1⁄ 3

cup

3 ml

=

1⁄ 2

teaspoon

=

1⁄ 4

=

1⁄ 4

teaspoon

60 ml

cup/4 tablespoons

2 ml

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