By braai chic
Summer’s here and that means braai time (although, if like us you live in the Midlands, you’ll be wondering whether the proper summer will ever arrive!).
We braai a lot under normal circumstances and love a bit of variety. Sure, the norm is baked potatoes, mielies on the braai, plus chops, chicken, steak or wors, but we also love a fish braai and do quite a bit with stuff like roasted veg and breads. Heck, even a Fry’s veggie burger has graced my grid on occasion (skandaal!)
For this blog we’ve pulled something out of an old copy of Pick n Pay’s Fresh Living magazine.
At first glance it’s all about the red meat, but we’ve mixed it up with a killer Asian-style green salad.
If you want to “beef” it up a little, why not bulk it out with a delicious homemade sweetcorn bread?
Argentinian chimichurri sauce and steak
We recommend you try Linga Lapa’s red meat selection. About 800g of delicious rump steak, cooked medium rare over a hot fire and cut into thin slices, would be just about perfect.
Finely chop about 40g of parsley (2 PnP punnets), leaves only, and 4 sprigs oregano.
Combine with 1/2 cup (125ml) olive oil, 3Tbsp (45ml) red wine vinegar, 2-3 chopped garlic cloves and 1 red chilli.
Serve with your perfectly grilled and sliced steak.
Asian-style green salad
Turn your salad into the star of the show with a punchy, Asian inspired dressing.
1 punnet (250g) asparagus, halved
1 punnet (125g) baby corn, halved,
1 punnet (125g) mangetout
2 tubs (100g each) English spinach (washed)
1/4 cup of radishes, sliced.
1/2 shallot, minced
1 clove garlic, chopped
1cm knob ginger, chopped
1 red chilli, deseeded and chopped
2 Tbsp (30ml) soy sauce
1 Tbsp (15ml) sesame oil
Juice and grated peel of 1 lime
1 Tbsp chopped coriander
Salt and milled pepper
*1 Tbsp (15ml) toasted sesame seeds, for serving
*Lime slices, for serving
More Meander Chronicle food: Get in those greens!
Blanch asparagus, baby corn and mangetout in a pot of simmering water for 1-2 minutes.
Drain and refresh in ice water.
Combine salad ingredients in a serving bowl.
Mix dressing ingredients together and season to taste.
Pour dressing over salad, sprinkle with sesame seeds and garnish with lime slices before serving.
** You can grill the asparagus on the braai first to get that woody, smoky flavour into your salad.
Serve the spicy steak and crunchy salad on a large platter with some delicious corn bread, and a bottle of your favourite red wine, and you won’t go wrong. Of course, we’d add some lamb chops, a few ice cold beers, a flattie chicken and …. And for dessert, what about our ridiculously yummy date cake?