Recipe: South African Braai

Image

South African Braai. T-bone steak marinated, along with Pap covered in blend of tomato, onion, sweet chilli sauce, with salads on the side. Boerie as well as a sosatie on side.

Ingredients:

  • 450 – 680 grams bone-in T-bone steak
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon canola oil
  • Boerewors
  • Bread rolls
  • Sosatie
  • Tinned tomato and onion
  • Wellington sweet chili sauce
  • Lettuce, tomato, cucumber (optional salad as a side dish)

Ingredients (pap):

  • 2 cups (500ml) water
  • 1/2 tsp (2,5ml) salt
  • 1 cup (250ml) maize meal
  • 1 Tbls (15ml) butter

Directions:

  1. Put the water and salt in a saucepan. Bring to the boil.
  2. Turn to a low heat once boiling and immediately add in the butter and the maize meal. Don’t wait for the water to cool. Mix to combine.
  3. Adjust with extra water or maize meal to the consistency of your liking.  I like it the same consistency as mashed potato.
  4. Leave to cook covered on a low heat for about 30 minutes.
  5. Meanwhile, pan fry the T-bone steak, sosatie and boerewors. Preheat the oven to 450 degrees F. Remember to have removed steak from the refrigerator a half-hour before cooking.
  6. Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak, sosatie and boerewors until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak, sosatie and boerewors to a cutting board and let it rest for 10 minutes. Cut steak, sosatie and boerewors from the bone and carve meat across the grain. Keep them warm and set aside.
  7. 30 minutes should have passed by now, so pap should be ready. Keep pot off stove but keep it warm.
  8. Throw tinned tomato and onion into a pan and cook for 10minutes. Add some Wellington’s sweet chili sauce, as desired. Once done, set aside to drizzle on pap later.
  9. Slice up bread rolls and butter them. Place sosatie and boerwors inside.

10.    Make salad and serve.

Advertisements

Recipe: Rump Steak

Image

Grilled matured medium rump steak, stacked on butter cream potato mash, served with sauted Dijon mustard creme mushrooms and salad on the side.

Ingredients (salad):

  • Lettuce
  • Tomatoes
  • Cucumbers
  • Cheese (optional)
  • Olives (optional)

Ingredients (rosemary garlic butter lamb chops & sautéed Dijon mustard crème mushrooms):

  • 2 garlic cloves
  • 4 x 250g rump steak
  • Salt and freshly ground black pepper
  • 2 tablespoon olive oil
  • 2 tablespoons rosemary
  • 2 tablespoons fresh lemon juice
  • 1/2 cup chicken stock
  • 1 tablespoon butter
  • 113 grams of mixed mushrooms, sliced
  • 30 – 44 millilitres of dijon mustard, to taste
  • 2/3 cup white wine
  • 1/3 cup grated parmesan cheese
  • 3/4 cup heavy cream

Ingredients (butter cream potato mash):

.       680 grams gold potatoes, peeled and quartered length-wise

.       1/2 teaspoon salt

.       4 tablespoon heavy cream

.       2 tablespoon butter

.       1 tablespoon milk

.       Salt and Pepper

.       Potato masher

Directions:

  1. Prepare your salad. You can make it according to your taste (ie. Greek salad or your personal combination of fresh vegetables and fruits). Leave the salad on the side, ready to place on plates for supper.
  2. Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done – a fork can easily be poked through them.
  3. Meanwhile, you can grill the rump steaks. Chop garlic. Pat steaks dry and season with salt and pepper. In a 12-inch heavy skillet, heat oil over moderately high heat until hot but not smoking and sear steak 3 minutes.
  4. Add the garlic to the skillet, stir and cook for 2 minutes.  Then add the mushrooms, salt and pepper, and keep stirring frequently and cook for 3 minutes longer, or until the mushrooms begin to cook down slightly.
  5. Turn steak over and sear 2 minutes more for medium-rare. Remove the rump steaks and mushrooms from the skillet to a warm plate and keep warm.
  6. Add the white wine to the skillet, keeping heat at medium-high, and stirring to combine any browned bits from the bottom of the pan.  Reduce the wine by half, then add the chicken stock to the pan, and again reduce the mixture by half.
  7. Add 30 millilitre of dijon mustard and the cream to the skillet, stir to combine and return the rump steaks and mushrooms to the pan.  Cook for 3 – 4 minutes or until slightly thickened, then add the Parmesan cheese to the skillet and stir to blend.
  8. Taste and test the sauce and add the additional 14 millilitre of dijon mustard, if desired. (Note:  If the sauce is a little too thin for your preference, mix 2 teaspoons of cornstarch in a small bowl with a little cold water and blend into the sauce.  Stir constantly until the sauce thickens to your liking.)
  9. Add garlic, rosemary, lemon juice, and stock to a skillet and deglaze these contents over high heat, stirring and scraping up brown bits for 1 minute. Thereafter, whisk in butter.

10.Pour sauce over steaks.

11.By now, the potatoes should be done. Warm the cream and melt the butter, together. This can either be done in the microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

Recipe: Grilled marinated garlic lamb

Image

Grilled marinated rosemary garlic butter lamb chops, stacked on butter cream potato mash, served with sautéed Dijon mustard crème mushrooms and salad on the side.

Ingredients (salad):

  • Lettuce
  • Tomatoes
  • Cucumbers
  • Cheese (optional)
  • Olives (optional)

Ingredients (rosemary garlic butter lamb chops & sautéed Dijon mustard crème mushrooms):

  • 2 garlic cloves
  • 4 lamb shoulder chops (each about 3/4 inch thick)
  • Salt and freshly ground black pepper
  • 2 tablespoon olive oil
  • 2 tablespoons rosemary
  • 2 tablespoons fresh lemon juice
  • 1/2 cup chicken stock
  • 1 tablespoon butter
  • 113 grams of mixed mushrooms, sliced
  • 30 – 44 millilitres of dijon mustard, to taste
  • 2/3 cup white wine
  • 1/3 cup grated parmesan cheese
  • 3/4 cup heavy cream

Ingredients (butter cream potato mash):

  • 680 grams gold potatoes, peeled and quartered length-wise
  • 1/2 teaspoon salt
  • 4 tablespoon heavy cream
  • 2 tablespoon butter
  • 1 tablespoon milk
  • Salt and Pepper
  • Potato masher

Directions:

  1. Prepare your salad. You can make it according to your taste (ie. Greek salad or your personal combination of fresh vegetables and fruits). Leave the salad on the side, ready to place on plates for supper.
  2. Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done – a fork can easily be poked through them.
  3. Meanwhile, you can grill the lamb chops. Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet, heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes.
  4. Add the garlic to the skillet, stir and cook for 2 minutes.  Then add the mushrooms, salt and pepper, and keep stirring frequently and cook for 3 minutes longer, or until the mushrooms begin to cook down slightly.
  5. Turn lamb over and sear 2 minutes more for medium-rare. Remove the lamb chops and mushrooms from the skillet to a warm plate and keep warm.
  6. Add the white wine to the skillet, keeping heat at medium-high, and stirring to combine any browned bits from the bottom of the pan.  Reduce the wine by half, then add the chicken stock to the pan, and again reduce the mixture by half.
  7. Add 30 millilitre of dijon mustard and the cream to the skillet, stir to combine and return the  lamb chops and mushrooms to the pan.  Cook for 3 – 4 minutes or until slightly thickened, then add the Parmesan cheese to the skillet and stir to blend.
  8. Taste and test the sauce and add the additional 14 millilitre of dijon mustard, if desired. (Note:  If the sauce is a little too thin for your preference, mix 2 teaspoons of cornstarch in a small bowl with a little cold water and blend into the sauce.  Stir constantly until the sauce thickens to your liking.)
  9. Add garlic, rosemary, lemon juice, and stock to a skillet and deglaze these contents over high heat, stirring and scraping up brown bits for 1 minute. Thereafter, whisk in butter.

10.Pour sauce over lamb.

11.By now, the potatoes should be done. Warm the cream and melt the butter, together. This can either be done in the microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.