Category Archives: Braai / BBQ
So why do we Marinate our meat? For favour silly!
By marinating your meat you make your protein easier to digest as the meat tenderizes, plus marinades will help lock in moisture so that your meat won’t dry out or toughen up.
Marinades will often contain oils, herbs and spices and a natural acid such as vinegar, lemon juice or wine.
This marinade recipe goes very well with Chicken too, so do give it a try, it is simply gorgeous!
Lemon and Honey Glazed Lamb Chops
6 Tbsp Honey
8 Tbsp Reduced-sodium soy sauce
2 tsp Freshly grated lemon Zest
6 Tbsp Lemon juice
1/2 tsp Cayenne pepper
1 Tbsp Olive oil
+- 1 Kg Chops
Mix all of the above ingredients well together. Add to a large bowl and add meat pieces making sure they are all well coated.
Cover bowl and refrigerate for at least 2 hours or overnight.
Remove the meat from the marinade (reserve the marinade) and grill as usual.
Don’t discard the left over marinate, we are going to use it as a glaze. * see Tips*
Place the left over marinade in a small saucepan over medium heat and boil until reduced to about half and thickened to a glaze, plus minus 8 – 10 minutes.
Drizzle over your meat before serving.
Remember the only time you can re-use your marinade is when you are going to cook it again before using it or if you have left over marinade that you had prepared but it haven’t touched the raw meat.
I’ts Saturday afternoon, Autumn is in the air yet we still had a lovely 21 degrees in Sunny South Africa today. We stay in much colder region as our fellow South Africans but it still feels very much like summer in mid day’s.
It’s only the cold breeze early mornings and late afternoon that reminds us that winter is around the corner.
Off course It’s rugby time and rugby time means Braai (BBQ) time. I was not in the mood for making any special salads so we decided plain old traditional “pap and sous” will do the trick.
Stywe pap Recipe (Stiff porridge Recipe)
Many traditional South African dishes include pap, such as smooth maize meal porridge, pap with a very thick consistency and a more dry crumbly pap.
Making pap is very similar to making polenta, sooner than later you don’t measure the water or the maize meal it comes as second nature, the same goes for the consistency. “Slap pap” (a smooth pap) is traditionally eaten as a breakfast porridge with melted butter with or without milk where as “Stywe pap” (stiff porridge) is mostly eaten with meats, stews and curries.
This dishes are mostly enjoyed by the black population and the Afrikaners, rather than those of English or Asian descent.
This is how to make a stiff porridge to go with your braai (BBQ). By adding less maize meal to the water your porridge will be smoother and by adding more maize meal you will be making “krummel pap” which resembles a crumbly consistency, this version is also very nice.
Ok, this will be the last indulgence for the week….
You simply have to” braai” before you go on a diet, and what is a “braai” without the bread?
For the next six weeks I will be dieting like a mad woman, exercising like crazy and cooking much much, much, healthier meals.
Why am I doing this? Well we have a little in-house competition. The person to shed the most kilo’s and centimeters around the waist in the next six weeks win a R 1000.00 to spend as they please….Yeahhhh! Naturally my husband and son believe that they will be each other’s biggest competition, off course I know better.
1 x loaf of bread (white or brown)
Garlic butter for spreading
3 x tomatoes
100 g pitted Kalamata olives
Salt and Black pepper
4 tbs Chutney
250 g mozzarella cheese
Cut your loaf of bread length ways. You will get about 6 slices out of a loaf, we will only be using four. Spread the slices with the garlic butter.
Cut the tomatoes in slices and add to two halves. top with some chopped spring onion, salt and pepper and finish off with the olives.
Top with the mozzarella cheese. Spread the chutney on both sides of the other halves and assemble the sandwich. Place in between your BBQ hand grid and “braai” over hot coals, until bread is toasted and cheese melted.
Like every other Saturday my husband have the urge to “braai”. This ritual starts in Spring and continues well into the winter. Yip that’s my hubby! , facing the icy cold winters of the Highveld armed with his beanie, winter jacket and a scarf and his bottle of mixed spices turning ordinary lamb chops into succulent little dreams.
Unfortunately the side dishes is not his forte’, instead he likes to order me around. His favorite would be “pap tert” (a maize meal tart).
I decided it is about time that we jazz up the old maize tart a bit, you know, making it a bit more sophisticated, so instead of using ordinary maize meal in boring layers I used Polenta instead.
To all the vegetarians out there, feel free to remove the bacon from this recipe, I would’ve but my husband is a carnivore and he tends to get a bit grumpy if there is no extra meat in a savory tart!
Polenta ( about 1 cup cooked in 4 cups of water, should be a spreadable consistancy)
2 tbs garlic butter
salt to taste
125 g white button mushrooms (1/2 punnet)
125 g Portobello mushrooms (+- 4 large)
1 Onion – sliced
Olive oil for frying
a pinch of dry thyme
100 g bacon bits
2 tbs tomato puree
1/2 tsp of sugar
100 ml milk
2 heaped tbs of flour
2 ml salt
1/2 cup mozzarella cheese
1/2 cup Gouda Cheese
Preheat oven to 180 degrees. Rub your pie dish with butter. Cook polenta, stir in the garlic butter and set aside keeping the lid on your pot to keep the polenta warm.
Fry the onions and mushrooms with the thyme in olive oil. Add the bacon bits and fry for another minute. Add the tomato puree and the sugar, fry for another minute.
In a measuring cup add the flour and salt to the milk and mix, add the egg mixing it again.
Use a the back of a metal tablespoon or a spatula to spread an even layer of polenta to the bottom of your pie dish covering the sides as well.
Add the mushroom filling on top of the polenta and pour the milk mixture over it.
Top with the cheese and bake for +- 15 -20 minutes.