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: Boeuf en Croute pastry

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Boeuf en Croute done with cheese and herb pastry with red wine sauce. finished with potato, baby carrots and beans on the side with beef gravy.

Ingredients:

  • 604 grams of beef tenderloin
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons butter
  • Olive oil, for drizzling
  • 2 shallots, minced
  • 454 grams mushrooms, very finely chopped
  • 1 sprig fresh thyme, leaves picked
  • 1 bay leaf
  • 1/2 cup Madeira
  • 2 tablespoons creme fraiche
  • Handful chopped fresh parsley leaves
  • 2 x 453 grams packages puff pastry or frozen puff pastry, thawed
  • 1 egg
  • 1 teaspoon water
  • potato, baby carrot and beans (optional)

Directions:

1. Season the beef with salt, and pepper. Melt a tablespoon of butter with a drizzle of the olive oil in a sauté pan until hot, then sear the beef on all sides. Remove from the pan to a board, and let cool completely, then wrap in plastic wrap, and refrigerate.

2. In the same pan as the beef, prepare the mushroom duxelles: Melt the remaining 2 tablespoons butter and fry the shallots until translucent. Add the mushrooms, thyme, and bay leaf, and cook until very tender. Pour over the Madeira, and bring to a boil, and cook until all the liquid has evaporated. Add the creme fraiche and cook down to a very thick paste. Season the mixture with salt, and pepper. Stir through the chopped parsley.

3. Roll out one block of pastry to a rectangle large enough to fit the meat with a roomy border. Place on a baking sheet. Remove the fillet from the refrigerator, and unwrap. Spoon the mushroom mixture into the center of the pastry and set the meat on top. Roll out the second sheet to fit over the whole fillet generously. In a small bowl, beat together the egg and 1 teaspoon water. Brush the margins of the bottom pastry with egg wash, then drape the second sheet over, pressing to seal well. Trim the edge to a 1-inch border. Crimp the edges with your fingers. Refrigerate until ready to bake.

4. Preheat the oven to 425 degrees F.

5. Brush the whole surface of the pastry with egg wash and make two slits in the top with a knife to allow steam to escape. Bake 15 minutes. Reduce the oven temperature to 400 degrees F, and continue to bake 20 minutes, depending on how well you like your meat done. Remove from the oven and let stand about 10 minutes before serving in slices.

6. Serve with potato, baby carrots beans and gravy if desired.