Braai in style

ROSEMARY INFUSED BOEREWORS

2 sprigs rosemary, chopped

30ml chopped parsley

5ml crushed garlic

45ml olive oil

500g boerewors


Combine the rosemary, parsley, garlic and olive oil and mix well. Place the boerewors into a plastic bag and pour over the oil and herb mixture. Leave to marinate for a few hours. Either cook the boerewors over the coals or in a frying pan until done, basting with the herb mixture. Serves 4.


CAMEMBERT WITH WHITE CHOCOLATE AND BERRIES

100g good quality white chocolate

50ml cream

1 large camembert cheese

250g mixed frozen berries

50ml castor sugar

15ml orange liqueur


Combine the chocolate and cream and heat on defrost in the microwave for 2-3 minutes until melted. Mix until smooth and allow to cool completely. Place the cheese on a platter. Pour over the white chocolate. Combine the berries and sugar in a small saucepan and heat until the berries begin to draw juice, mash slightly. Stir in the liqueur and heat for 2-3 minutes. Remove and cool completely. Spoon cooled berry mixture on top of white chocolate. Serve with plain biscuits. Serves 4-6.


CHEESY SWEETCORN

50ml mayonnaise

4 ears corn, husk and silk removed

250ml grated Parmesan cheese

5ml peri peri spice

5ml salt

ground black pepper


Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, peri peri spice, salt, and pepper. Wrap each ear with foil and place on the grill. Turn occasionally until cooked. Serves 4.


BOEREWORS KEBABS

500g boerewors

1 small red pepper cubed

1 small yellow pepper cubed

1 red onion, peeled and cut into wedges

a few button mushrooms

50ml olive oil

30ml lemon juice

5ml chopped garlic

5ml Dijon mustard

salt and pepper

wooden skewers


Cut the boerewors into 3cm long pieces. Place the peppers, onion and mushrooms in a bowl. Combine olive oil, lemon juice, garlic, mustard and seasoning and mix well. Pour this over the vegetables and toss well to coat. Thread the pieces of boerewors and vegetables onto soaked wooden skewers and cook over the coals until boerewors is cooked. For a variation, the pieces of boerewors can be wrapped with streaky bacon. This will prevent the meat from oozing out of the casing. Makes 6.


CARDAMOM HONEY CHICKEN

10ml cardamom pods

5ml whole black peppercorns

50ml honey

30ml sherry

50ml lemon juice

60ml olive oil

5ml salt

1kg chicken portions


Break open the pods to release the tiny brown and black cardamom seeds. Add the peppercorns. Use a spice grinder or mortar and pestle to grind the seeds.

Warm the honey, stir in the sherry, lemon juice and olive oil. Add ground cardamom, peppercorns and salt. Slash the chicken portions. Place marinade and chicken in a large bowl, coat chicken with marinade. Cover with plastic wrap and marinate for at least one hour or overnight. Drain chicken from marinade and cook over the coals, basting with the marinade until chicken is cooked through. Serves 4-6

• This article was originally published on page 18 of The Star on January 30, 2010

Source : Babynet