Recipe: South African Braai

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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.

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Recipe: Traditional pad thai

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Traditional Pad Thai with prawns, tofu, bean sprouts, garlic chives and rice noodles. Sprinkled with roasted peanuts wrapped in a egg basket. Garnished with lime, sweet chili sauce, coriander.

Ingredients:

  • 24 baby prawns
  • tofu
  • bean sprouts
  • garlic chives
  • rice noodles
  • roasted peanuts
  • 4 large eggs
  • lime, sweet chili sauce and coriander (optional)

Directions:

  1. Boil 2.5 litres of water, add 2 tablespoons of salt. Add rice noodles to boiling water and cook with lid on top of the pot until water comes to a boil again on the stove. Once done, remove noodles alone into a large bowl and pour 2 cups of cold water over noodles. After 5seconds, drain cold water out.
  2. Bring 2.5 litres of water to the boil, add 2 tablespoons of sea salt.
Add prawns to boiling water. Cook for 3-4 minutes. Prawns are done when they float to the top of the water. To test, take out a prawn and hold it to the light, it is cooked when the flesh has shrunk from the shell slightly and the prawn looks translucent. When they’re done, remove them from the boiling water and place in a big bowl of iced water to cool them.
  3. Throw noodles, prawns, tofu, bean sprouts and garlic chives into wok. Adjust proportions according to personal taste. Fry until all ingredients are cooked, then set aside.
  4. Scramble 4 eggs, and fry neatly in a pan as if frying a pancake. Flip over when necessary and set aside once cooked.
  5. Place egg basket onto large plate, and place thai noodles in the middle of egg basket. Use lime, sweet chili sauce and coriander if desired for extra flavor.