RECIPES

LAMB SOSATIES RECIPE

 500g Lamb (boned shoulder or leg of lamb)
2 large Onions
50ml Olive Oil
4 cloves of Garlic
1 tablespoon of Curry Powder
1 teaspoon Turmeric
1 tablespoon Brown Sugar
4 crushed Bay Leaves
1 tablespoon of Lemon Juice
2 Lemons cut into small wedges
120ml Meat Stock
125g Dried Apricots
1 Green Pepper cut into bit size pieces to fit onto the kebab
Butter
Skewer sticks

To make the Lamb Sosaties: First cut the lamb up into 25mm cubes, slice one onion into wedges (for the skewer – you could use shallots) with the other onion chop finely, peel and crush the garlic. Heat the butter in a saucepan and sauté the chopped onion, garlic and curry powder for a few minutes. Add the turmeric, lemon and meat stock, bring to the boil.

Then put the meat in a non-metal bowl with the bay leaves at the bottom, As soon as the marinade comes to the boil, pour it over your meat mixture and then allow it to cool and place in the fridge to marinade overnight.

The next day when you are ready for the barbeque, skewer the meat, apricots, green pepper and onion wedges (shallots) onto the sticks.

For the sauce, pour the leftover marinade into a saucepan, add some butter and salt and pepper to taste, bring to the boil and serve warm with the Sosaties and lemon wedges.

The best way to cook the Sosaties is over a hot barbeque turning them as you go, you can also cook them under a grill.

As a variation, and if you like hot food, why not try adding crushed chillies, more garlic and some peri-peri to the marinade.

BRAAIED (BARBEQUED) POUSSINS WITH A CREAMY PREGO SAUCE

3 Small Chickens or 6 Quails
3 teaspoons Chilli and Garlic Seasoning
3 tablespoons Butter, softened
1 teaspoon Garlic and Herb Seasoning
1 tablespoon Lemon Juice
1 teaspoon Chicken Stock Powder
Olive Oil
200g Tomato and Chilli sauce
125ml regular or fat reduced Cream
Sosatie sticks (pre-soaked in water to avoid burning)
Serves 6

To butterfly the birds, place on a board, breast side down. Using a sharp knife or kitchen scissors cut along both sides of the back bone and remove. Turn chickens over, bend the cut ribs outwards and press down firmly on the breast bone with the palm of your hand.

Season the birds with chilli and garlic seasoning. Mix together the garlic and herb seasoning, lemon juice and chicken stock powder. Divide into three.

Loosen the skin carefully over the breasts and push the mixture evenly under the skin and over the breast to ensure it remains moist.

Skewer the birds with wooden Sosatie sticks through the thighs and wings to keep them flat. Brush with olive oil. Can be prepared to this point in advance and stored in the refrigerator.

When you are ready to braai (barbeque), place the birds on a grid over the coals, skin side down and turn when lightly browned. Continue turning regularly and braai (barbeque) for about 40 minutes.

To make the Prego sauce, mix the tomato and chilli sauce with the cream, warm and serve on the side.

Variation
A Peri Peri sauce can be used instead of the Prego sauce.   

CRAYFISH AND SALMON STEAKS OVER THE COALS

2 whole Crayfish or 4 Tails
2 - 4 Salmon Steaks
Lemon and Black Pepper Seasoning or Chilli and Garlic Seasoning
Olive Oil

Serves 4 as part of a Fish Buffet

Splitting the Crayfish
1. Grip back firmly. Pierce sharply at central point where the head meets the body. Halve the head.
2. Split in half lengthways. Remove the vein. Rinse under cold running water.
  
Season the crayfish halves and salmon steaks with the seasoning of your choice. Brush with a generous amount of olive oil.

Prepare a medium/hot fire. Make sure that the braai grid is spotlessly clean. Rub it with the cut side of a raw onion or a little oil to prevent food from sticking to the grid.

Place the crayfish, meaty side down, and cook for 3 - 5 minutes. When nicely marked, turn the tails over and cook on the shell side for about 7 minutes. Cook the salmon for the same length of time.

Serve as is - a sauce is not really needed, but a good quality mayonnaise or pickled Japanese ginger are excellent accompaniments.

With the exorbitant price of crayfish, one feels almost guilty to indulge in this delicacy. All the more reason to make sure you use the best possible preparation and cooking techniques. Keeping it simple is the best policy.

TOMATO & ONION BRAAI SANDWICHES

1 small French Loaf
125g Basil Pesto
2 Large Ripe Tomatoes, Sliced
Green Onion Seasoning
2 large Onions, sliced
Olive oil
Small Sosatie sticks

Slice the bread into round slices and spread one side with Basil Pesto. Place a slice of tomato seasoned with Green Onion Seasoning and a slice of onion on half of the bread slices, cover with the remaining bread slices, pesto side inside. Brush the outsides of the sandwiches with a little olive oil and secure each with a sosatie stick through the centre. Toast on the braai until golden.

Variation
Add a slice of mozzarella cheese to each slice