KRUMMELPAP RECIPE

Sosaties recipe

Sosaties on the BBQ have never tasted better especially when there is Boerewors on offer too.

These kebabs can contain many types of meat (or vegetables) but lamb sosaties seem to always taste the best.
Ingredients

500g boned shoulder or leg of lamb, cut into 25mm cubes
2 large onions, one sliced into rings, the other chopped finely
50ml olive or cooking oil
4 cloves of peeled and crushed garlic
one tablespoon of curry powder
a teaspoon of tumeric
a tablespoon of brown sugar
4 crushed bay leaves
One tablespoon of lemon juice, plus two lemon cut into small wedges
120ml of meat stock
125g packet of dried apricots
One green pepper cut into blocks the same size as the meat cubes
A good blob of butter
Wooden skewer sticks (you can buy them from most supermarkets)
Instructions 

Place the meat in a non-metal bowl with the bay leaves at the bottom. Heat the butter in a saucepan and saute the chopped onion, garlic and curry powder for a few minutes.

Add the tumeric, lemon and meat stock, bring to the boil.

As soon as the marinade comes to the boil, pour it over the meat.

Allow to cool and place in fridge overnight.

When ready to cook skewer the meat, apricots, green pepper and onion rings onto the sticks.

Pour the marinade into a saucepan, add a blob of butter and salt and pepper to taste, bring to the boil and serve warm with the sosaties and lemon wedges.

To prepare the sosaties you can either grill them under a very hot grill for about 10 minutes, or braai them over very hot coals, turning them as you go along.
Serve with the lemon wedges and for side dishes you can make a bowl of fluffy white rice, potato salad, baked potato or small jacket potatoes and crispy bread to soak up the sauce.

NOTE: If you like hot food, add more garlic, a few crushed chillies, crushed curry leaves and a sprinkling of peri-peri powder to the marinade.

Garlic bread – Pizza-style

Great garlic bread cooked on the braai.

Preparation time: 15 min
Cooking time: 25 min

Ingredients

• 1 packet heat and eat baguettes (2’s)
• 2 Tbs crushed garlic paste
• 1 PnP basil pesto (or basil pesto sauce)
• 2 mozzarella balls – sliced
• 4 medium tomatoes – thinly sliced
• pinch salt and ground pepper

Method

• Preheat oven to 180°C.
• Cut 2cm slits into each baguette. Be careful not to cut all the way through.
• Mix garlic paste and pesto together and place a small dollop into each slit.
• Place a slice of mozzarella and tomato into each slit and season.
• Cover with foil and bake for 20 minutes. Remove foil and bake for 5 minutes longer to crisp bread.
• Serve hot.

Hot chicken wings

 

>Use the chilli in this recipe to your discretion<

Time: Less than 1 hour
Serves: 4

Ingredients:

For the drizzle

• 3 tbsp maple syrup
• 1 tbsp PnP white wine vinegar
• 1 tbsp soy sauce

Main Ingredients

• 1 cup water
• 45 grams treacle sugar
• 1 tsp dried chillies
• 1 stick cinnamon
• 1 star anise
• 1 stick thyme

Method

• Mix the marinade ingredients together in a small saucepan.
• Bring to the boil and then remove from the heat. Allow to cool.
• Stir in the chicken wings and place in the fridge for at least 2 hours.
• Remove from the marinade, braai until cooked through.
• Just before serving, mix drizzle ingredients together.
• Toss wings through drizzle and serve.
• Two chicken wings per person, as a snack.

Balsamic-Glazed Sirloin Steak

 

Can be prepared in 45 minutes or less.
Serves 2

Ingredients

• 3/4 pound 1/2-inch-thick boneless sirloin steak
• 2 teaspoons sesame seeds
• 2 teaspoons vegetable oil
• 2 garlic cloves, minced
• 1/8 teaspoon dried hot red pepper flakes
• 3 tablespoons medium-dry Sherry
• 1 tablespoon soy sauce
• 2 teaspoons balsamic vinegar
• 1 teaspoon honey
• 1 tablespoon cold unsalted butter

Preparation

• Pat steak dry and season lightly with salt and pepper. Spread 1 teaspoon sesame seeds evenly on one side of steak.
• In a large heavy skillet heat oil over moderately high heat until it begins to smoke and add steak, sesame-seed-side down. Spread remaining teaspoon sesame seeds on top of steak. Cook steak 1 1/2 minutes on each side for medium-rare meat and transfer with a slotted spatula to a small platter. Keep steak warm.
• Pour off almost all fat from skillet and add garlic and red pepper flakes. Cook garlic mixture over moderate heat, stirring, 10 seconds and add Sherry. Boil mixture until almost all liquid is evaporated and remove skillet from heat. Add soy sauce, vinegar, and honey and bring to a simmer, stirring. Add butter and stir over low heat until incorporated. Spoon glaze over steak.

 

 

 

Jamaican Jerk Chicken on the grill

Ingredients:

Servings: 4

• 3 1/2 lbs chicken (3lb of chicken breasts may be used if preferred)
• 6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
• 2 tablespoons thyme
• 2 tablespoons ground allspice
• 8 garlic cloves, finely chopped
• 3 medium onions, finely chopped
• 2 tablespoons sugar
• 2 tablespoons salt
• 2 teaspoons ground black pepper
• 1-2 teaspoons the following (to taste)
• ground cinnamon
• nutmeg
• ginger
• 1/2 cup olive oil
• 1/2 cup soy sauce
• 1 lime, juice of
• 1 cup orange juice
• 1 cup white vinegar

Directions:

1. Chop the onions, garlic and peppers. These do not need to be chopped too fine as they liquidised by the blender.
2. Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
3. Cut the chicken up in to 4 pieces.
4. Rub the sauce in to the meat, saving some for basting and dipping later.
5. Leave the chicken in the fridge to marinade overnight.
6. Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood).
7. Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver.
8. Use a wooden spoon (or something similar) to hold the chicken in place whilst chopping and NOT YOUR HAND (you will be chopping with enough pressure to cut through bone!).
9. Serve with festival and salad or rice and peas or hardo bread and the jerk sauce leftover for dipping.

Mushroom-Stuffed Pork Tenderloin

Ingredients

• 5 tablespoons extra-virgin olive oil, plus more for brushing
• 4 slices bacon, chopped
• 8 ounces cremini mushrooms, thinly sliced
• Kosher salt and freshly ground pepper
• 1 clove garlic, finely chopped
• 1 tablespoon breadcrumbs
• 1/2 cup chopped fresh parsley
• 2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
• 1/2 teaspoon grated lemon zest

Directions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
2. Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
3. Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
4. Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
5. Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.

 

Toasted Spiced Ham Drizzled in Honey

Ingredients

• 1 boneless country ham
• 2 cups honey, for glazing ham
• 2 tablespoons Toasted Spice Rub, recipe follows
• 1 tablespoon thyme, chopped fine
• 6 celery stalks
• Directions
• Preheat oven to 425 degrees F.

Place ham on an open brown paper bag for easy clean up. With the tip of a paring knife carefully score a 1-inch grid pattern around the outside of the ham. Brush the entire surface of the meat on all sides with some of the honey.

Season the entire surface of the meat on all sides with the toasted spice rub and thyme. Add about a half cup of water to the base of the roaster. Place ham on several celery sticks in the roasting pan.

Cook for 1 hour. Every 15 minutes, baste ham with juices that collect in the base of the roaster and the honey. Let rest for 15 minutes before carving as desired.

Toasted Spice Rub:

• 1/4 cup fennel seeds
• 1 tablespoon coriander seeds
• 1 tablespoon peppercorns
• 1 1/2 teaspoons red pepper flakes
• 1/4 cup (1-ounce) pure California sweet chili powder*
• 2 tablespoons kosher salt
• 2 tablespoons ground cinnamon

Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. (Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.) When the fennel turns light brown, work quickly. Turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the sweet chili powder, salt, and cinnamon and blend until the spices are evenly ground.

If you have a small spice mill blender or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.

*Chef’s Tip: Taste your chili powder and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot.

THE ROTHERHAMBURGER

*The Rotherhamburger by Jan Braai, inspired by Seth Rotherham, as pictured at its launch in Cape Town by Jan & Seth.

Ingredients (makes 4)

• 4 chicken breasts
• 4 hamburger rolls
• 8 slices salami
• 8 slices bacon
• 8 slices mozzarella cheese
• crumbled feta feta cheese

Method

1. Light the fire.
2. Spice the chicken breasts with your favourite chicken spice.
3. When the coals are ready braai the chicken breasts until medium (about 10 minutes) and fry the bacon in a pan on the fire or in a pan on a stove.
4. Assemble the burger as follows: Salami, feta, chicken breast, mozzarella, bacon. (The chicken and bacon will melt the mozzarella, thus logic dictates that you can also assemble it: bacon, mozzarella, chicken, feta, salami).

Tips

• If you use good quality salami and bacon it will make the burger taste even better.
• Chicken breasts dry out easily when overcooked.