Recipes
Leg of Lamb
Braai Butterfly Buttermilk!
Ingredients:
2 -3 kg deboned leg of lamb
MARINADE
3 crushed garlic cloves
1tsp freshly chopped thyme or 1/2 tsp dried
1tsp freshly chopped oregano or 1/2 tsp dried
1 cup buttermilk
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp freshly ground black pepper
splash of sweet sherry (optional)
Preparation
Spread leg flat. Combine all marinade ingredients and pour into suitable dish. Add the meat, coating thoroughly. marinade, turning occasionally for 10 - 12 hours. Drain and reserve the marinade. Braai over hot coals until tender (aprox 30 - 40 min). Baste regularly with reserved marinade.
Braai Rack of Herbed Lamb
Ingredients:
6 racks of lamb, each with 3 to 4 chops
2 tsp salt or pref coarse salt
PANADE
50 grams of soft butter or margerine
4 tsp chutney
2 tsp mustard
2 tsp lemon juice
3 cloves crushed garlic
1/2 cup breadcrumbs
2 tbs fresh chopped oregano or 1 tbs dried oregano
2 tbs fresh chopped thyme or 1 tbs dried thyme
Freshly ground black pepper to taste
Preparation
Trim all the excess fat from the lamb and sprinkle with salt. Place butter / margerine, chutney, mustard, garlic and lemon juice in abowl and mix well. Spread evenly over meat, then coat with breadcrumbs and herbs, pressing gently onto meat by hand. Braai over moderate coals for 25 to 30 minutes.
Fillet Steak with Roquefort Cheese
Posh braai for when those "special" guests are being entertained!
Ingredients:
(To serve 4)
4 thick fillet steaks
2 crushed cloves garlic
Freshly ground black pepper and coarse salt to taste (1/4 tsp salt is more than enough)
a dash of olive oil
2 tbsp roquefort cheese
2 tbsp butter or margerine if preferred
a few drops of lemon juice
Preparation
Mix olive oil, garlic, salt and pepper together. Rub mixture of steaks and allow to stand for 30 minutes. Braai the steaks over very hot coals until medium rare (for optimum flavour) longer for those that wanna kill the meat! Mix cheese, butter and lemon juice together and spoon onto steaks. Serve immediately with a fresh green salad and french bread.
Prawns
Garlic and Chilli butterflied prawns
Ingredients:
Prawns in the shell.
Chilli and garlic seasoning to tase.
Olive oilfor basting, small wooden skewers.
Preparation
Clean and remove black vein from the prawns Cut through the hard shell along the back and skrwer prawns to keep them flat. Season the prawns with chilli and garlic . Brush with olive oil on both sides and place meat side sown on the braai grid. Book until just white and slightly marked (a couple of minutes). Turn and cook on the shell side for 2 to 3 minutes. Serve as is or with a peri peri or lemon butter sauce.
