It is Australia day, and I have been invited to a Barbecue. Everyone is bringing something to throw on the barbie, and an extra plate of something. Potato salad, Coleslaw and other common contributions have been taken already. So I did a little thinking and remembered my South African colleagues had some pretty nifty ideas for the braai. I came up with this first, but having made it according to the original recipe, I found it rather bland. So I zinged it up a bit and was a little more pleased with the result.
Carrot and Orange Sambal, My Way.
Peel and segment the oranges, remove the white pith. Cut each segment into three. Combine in a bowl with all the other ingredients. Leave to marinate for a while then refrigerate until served.
Apricot and Lamb Sosaties (Sate)
- It seems apricot and lamb are a popular combination on the braai. I found dozens of variations. This one I followed almost exactly as obtained from here. You can check out the differences yourself.
I bought a 1200g lamb leg butterfly and cut off a couple of decent lamb steaks for later. The rest, about 800g, I cut into 1 inch cubes.
In a medium saucepan, combine the jam, vinegar, water, curry powder, garlic, salt, coriander, ginger, cloves, allspice, bay leaf, cumin and pepper. Bring to a boil, then simmer over low heat for 5 minutes. Let the marinade cool
Put the lamb in a tupperware container, add the marinade and toss to coat evenly. Refrigerate overnight, tossing the meat now and then when passing the fridge.
Pour boiling water over the apricots and leave about an hour, then drain them. Refrigerate until morning
Pour the rest over the skewers and leave them to soak
In the morning, thread the lamb cubes and apricots onto the skewers. Cover with the marinade and refrigerate until it is time to put them on the braai (barbie) . This recipe made about 15 generous sticks
To drink, since I am not imbibing alcohol and riding, and I don’t want to be sucking sugary softdrinks, I decided on a Spicy Virgin:
A two litre bottle of tomato juice – remove the top and seal, pour a little out to drink, and in the space created add:
- 6 dashes of Tabasco
- 6 dashes Worcestershire Sauce
- 3 dashes Angostura Bitters
- a jolly good squirt of lemon juice (about a lemonfull)
- 1.4 teaspoon ground Bay Leaf
- 1/4 teaspoon salt
- generous dash of ground white pepper
Shake and refrigerate overnight.
Pour over ice for a pleasant drink, or over vodka and ice for a Spicy Bloody Mary.
I also made Turkey Boerewors Patties but then decided I already had prepared enough, and I needed something for the rest of the week, having blown out my meat budget. Besides, I reckon they should mature for a couple of days before being cooked. So they are in the fridge until the weekend:
- 1 tablespoon ground coriander
- 500g minced turkey
- 300 g minced veal (could use pork or beef, but I was going for low fat)
- 2 tablespoons cider vinegar
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon allspice powdered
- dash of bitters
- 1/2 teaspoon rock salt
Mix the minced meats with the other ingredients. Cover and refrigerate to allow the flavours to blend and mature.
Later I shall roll the meat out into patties and cook them thoroughly in my steak press.