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.
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)
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.
Preparation time: 15 min
Cooking time: 25 min
- 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
- 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.
>Use the chilli in this recipe to your discretion<
Time: Less than 1 hour
For the drizzle
- 3 tbsp maple syrup
- 1 tbsp PnP white wine vinegar
- 1 tbsp soy sauce
- 1 cup water
- 45 grams treacle sugar
- 1 tsp dried chillies
- 1 stick cinnamon
- 1 star anise
- 1 stick thyme
- 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.
Can be prepared in 45 minutes or less.
- 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
- 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.
- 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
- 1/2 cup olive oil
- 1/2 cup soy sauce
- 1 lime, juice of
- 1 cup orange juice
- 1 cup white vinegar
- Chop the onions, garlic and peppers. These do not need to be chopped too fine as they liquidised by the blender.
- Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
- Cut the chicken up in to 4 pieces.
- Rub the sauce in to the meat, saving some for basting and dipping later.
- Leave the chicken in the fridge to marinade overnight.
- 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).
- Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver.
- 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!).
- Serve with festival and salad or rice and peas or hardo bread and the jerk sauce leftover for dipping.