Yay for Heritage Day! What SAFFA needs an excuse to braai though, right?? 😉
Here are some great recipes for you in case you are looking for a little inspiration to make tomorrow extra special:
CHICKEN WITH A JAMAICAN TWIST:
Preparation time: 15 minutes, plus at least 1 hour marinating
Cooking time: about 35 minutes
Ingredients for braai chicken
8 chicken drumsticks or thighs, about 700 g in total
lime wedges to serve
Jamaican jerk baste
3 tablespoons extra virgin olive oil
1 onion, very finely chopped
2 cloves garlic, finely chopped
1 fresh red chilli, seeded and finely chopped
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
grated zest and juice of 1 lime
Preparation for braai chicken
1 To make the baste, heat the oil in a small frying pan over a moderately low heat. Add the onion, garlic and chilli and cook, stirring frequently, for about 10 minutes or until the onion is softened and starting to brown. Sprinkle over the salt.
2 Tip into a large shallow bowl. Add the spices and the lime zest and juice, and stir well to mix.
3 Remove the skin from the chicken pieces. Make a few shallow slashes in the meat of each piece, then add to the bowl. Turn the pieces to coat thoroughly with the baste, rubbing it into the slashes in the meat. Cover and leave to marinate at room temperature for 1 hour or in the fridge for up to 24 hours.
4 Prepare a charcoal fire. When it has burned down to coals covered with grey ash, remove the chicken pieces from the marinating baste and braai them for 20–25 minutes, turning and brushing frequently with the baste, until cooked all the way through.
5 Alternatively, preheat the grill to moderately high. Arrange the chicken pieces on the grill rack and grill for 20–25 minutes, turning and basting frequently.
6 Serve the chicken hot, garnished with lime wedges.
Each serving provides 1089 kJ, 260 kcal, 33 g protein, 13 g fat (3 g saturated fat), 3 g carbohydrate (2 g sugars), 0.5 g fibre
COCA COLA SPARE RIBS:
2 racks pork ribs, halved horizontally (ask your butcher to do this)
2 cups coca cola
60 ml PnP red wine vinegar
125 ml PnP tomato sauce
2 tsp PnP knob ginger, ground
1/2 medium onion, finely chopped
2 cloves granulated garlic, chopped
60 ml Worcester sauce
Place all the marinade ingredients in to a saucepan and boil to reduce by two thirds. Preheat grill.
Place spare ribs on a baking tray and baste with sauce
Grill, turning and basting frequently, until ribs are cooked through and sticky
Sticky lamb riblets
A quick weekday meal.
Less than 45 minutes
Recipe Type: Mains
Main Ingredient: Lamb
STICKY LAMB RIBLETS:
Preheat oven to 200°C.
Mix chutney, orange juice and peel, mustard, vinegar and tomato sauce together. Line a roasting pan with tin foil, this helps when cleaning.
Bake riblets for about 15 minutes and remove from oven.
Toss riblets with sauce.
Bake for 15 minutes on each side, basting continuously, until cooked through and slightly charred.
Serve immediately with salad and lots of napkins for greasy fingers.