Light your fire

Posted on 10 November 2014

Summer is here, so get the braai going! We have four delicious recipes for you to try.

Recipes and styling Abigail Donnelly, photographs Jan Ras, food assistant Clement Pedro, nutritional information Irene Labuschagne

Braaied lemon-and-herb chicken
Serves 4
1,8kg free-range chicken
For the marinade
2 lemons, juiced
4 sprigs of thyme
2 tablespoons Dijon mustard
4 cloves of garlic, finely grated
1/2 cup dry white wine
2 tablespoons extra-virgin olive oil
Himalayan salt and freshly ground black pepper to taste
For the tomato relish
4 ripe tomatoes
1 red onion, thinly sliced
4 radishes, thinly sliced
4 tablespoons flat-leaf parsley, roughly chopped
1/4 cup red-wine vinegar
Himalayan salt and freshly ground black pepper to taste

Butterfly the chicken – either cut through the breast and spatchcock it or remove the spine and flatten in the same way. Combine the marinade ingredients in a large bowl and coat the chicken with the mixture. Cover with cling wrap and set aside for an hour. Put the chicken on a grid (skin side up) over low-heat coals. Keep the remaining marinade aside. Braai for 20 minutes, checking every few minutes. Drizzle more of the dressing over the skin before turning and cook for another 20 minutes or until the skin is golden brown and the chicken is completely cooked. Coat the whole chicken in the remaining marinade and braai for a few minutes on each side. For the tomato relish, halve and quarter the tomatoes and add to a bowl with the red onion, radishes, parsley and red-wine vinegar. Season with salt and pepper. Portion the chicken and serve with the tomato relish.

Grilled calamari steaks with Asian dressing and spicy pineapple relish
Serves 4
4 x 150g calamari steaks
For the Asian dressing
4 garlic cloves, crushed
5cm piece of ginger, thinly sliced
2 red chillies, roughly chopped
1 tablespoon sesame seeds, toasted
5 tablespoons fresh coriander, roughly chopped
2 tablespoons fresh mint, roughly chopped
2 teaspoons sesame oil
1/4 cup low-sodium soy sauce
For the spicy pineapple relish
1 pineapple, peeled and cored
1 red chilli, thinly sliced
2 tablespoons grated ginger
3 mint sprigs, leaves picked
1 lemon, juiced

For the Asian dressing, place the garlic, ginger, chilli and sesame seeds in a pestle and mortar and pound into a paste. Add the coriander and mint and pound again. Pour in the sesame oil and soy sauce and pound once more. Score the calamari steaks diagonally with a sharp knife before coating with the dressing. Place the steaks on a grid over hot coals and cook for one minute on each side. For the spicy pineapple relish, cut the pineapple into chunks and combine in a mixing bowl with the chilli, ginger, mint and lemon juice.Serve the calamari steaks whole or cut into thick slices with the spicy pineapple relish.

Ostrich tikka kebabs with quick cucumber pickle
Serves 4 or more
ostrich steaks, cut into large chunks
red peppers, quartered bay leaves
Himalayan salt to taste
baby salad leaves, to serve
For the tikka spice mix
2 cups plain fat-free yoghurt
2 tablespoons ground cumin
2 tablespoons coriander seeds
1 tablespoon tomato paste
2 tablespoons garam masala
2 teaspoons ground turmeric
2 teaspoons ground ginger
4 garlic cloves, finely grated
2 teaspoons cayenne pepper
For the quick cucumber pickle
2 Mediterranean cucumbers
1 green chilli, chopped
1/4 cup red-wine vinegar
Himalayan salt to taste

Put all the tikka spice ingredients into a large bowl and mix until well combined. Pour it over the steaks and massage into the meat. Set aside to marinate for 30 minutes. For the cucumber pickle, use a vegetable peeler to shave thin ribbons from the cucumber. Place the cucumber ribbons in a bowl and add the chilli, red-wine vinegar and salt, tossing to combine. Allow the pickle to rest for 15 minutes before serving with the kebabs.
Skewer each kebab with two mini steaks, a piece of red pepper and a bay leaf in between. Place the kebabs on a braai grid over medium-hot coals and braai for two minutes on each side. Once cooked, remove from the braai and serve.

Abigail shows us how:

Salsa verde crusted fish with creamy potato salad
Serves 2
850g whole trout
4 tablespoons fresh parsley, roughly chopped
For the salsa verde rub
4 tablespoons fresh parsley, roughly chopped
4 tablespoons mint, roughly chopped
4 tablespoons capers, finely chopped
2 garlic cloves, finely chopped
50g green olives, pitted and finely chopped
Himalayan salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
For the creamy potato salad
350g fingerling potatoes, halved
1 cup buttermilk
1/4 cup plain fat-free yoghurt
2 tablespoons Dijon mustard
4 tablespoons chives, finely chopped
2 ripe pears, cut into thin wedges or slices
Himalayan salt and freshly ground black pepper to taste

Combine the salsa verde ingredients in a large bowl. Keep the fish whole but make sure it’s been thoroughly cleaned. Score the flesh of the fish before lightly massaging the salsa into the skin, as well as the inside. Place the fish on a grid over medium-hot coals and braai for five to seven minutes. Turn it over and braai the other side. Remove once the skin is lightly crusted with the salsa still attached and the flesh is cooked but tender.
For the creamy potato salad, parboil the potato halves in their skins until tender. Discard the water and add the potatoes to a large serving dish. Combine the remaining ingredients in a separate mixing bowl before pouring over the hot potatoes. Toss to coat the potatoes and pears and allow to cool before serving with the salsa verde fish, garnished with fresh parsley.

Watch Clem put this dish together:

The information provided in this article was correct at the time of publishing. At Mediclinic we endeavour to provide our patients and readers with accurate and reliable information, which is why we continually review and update our content. However, due to the dynamic nature of clinical information and medicine, some information may from time to time become outdated prior to revision.

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