#GautrainTaste
WINNING RECIPE BOITUMELO THEO TSELENG & LESEGO TSELENG THE TRADITIONAL BRAAI CHICKEN, PAP AND CHAKALAKA INGREDIENTS: • • • • • •
½ a whole chicken 5 ml cumin seeds 15 ml coriander seeds, toasted 3 garlic cloves, toasted 1 chilli, crushed 5 ml sea salt
• 1,5 ml each mustard powder, cayenne pepper and chilli powder • 10 ml light brown sugar • 2,5 ml salt • 15 ml butter
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3 cups maize meal 500 ml water 500 ml boiling water olive oil 250 ml chakalaka 10 ml brown vinegar
METHOD: 1. Cut out the backbone of the chicken, open it up and flatten by pushing with the heel of your hand. Transfer to a marinating dish. Rub 2. Mix all the ingredients and rub all over the chicken. Cover and marinade for at least an hour. 3. Slowly braai high over moderate coals for about 40 minutes until done – remove from the heat and set aside to rest for 10 minutes. Cut into pieces.
Pap 1. Mix half a cup of maize meal with cold water. 2. 2. Put on the stove and add boiling water. 3. 3. Continue stirring and let it simmer. 4. 4. Add more maize meal to make it a little harder until it is cooked - approx. 20 minutes.
2ND PLACE RECIPE GRESHAM MADHAN & COLLEEN OLIVER OFF THE RAILS BRAAIED SNOEK INGREDIENTS: • • • • • •
4 tbsp soy sauce 2 tbsp apricot jam 2 tbsp crushed pineapple 4 tbsp lemon juice 3 tbsp olive oil 1 tsp crushed cumin
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pinch of smoked paprika 1 pkt crisp lettuce 1 carrot 1 can of peaches ½ tsp crushed coriander seeds
• 5 tbsp fruit chutney • 1 kg fresh snoek, head removed and butterflied • 1 tsp salt and pepper • 6 lemons • 1 tbsp mixed dried herbs
METHOD: 1. Mix all ingredients except the peaches, lemon wedges and snoek. 2. Brush mixture onto the snoek. 3. Brush braai grid with olive oil. 4. Place fish, skin side down over medium coals. 5. Occasionally baste with marinade.
6. Braai for about 15 minutes, turn and brown until fish flakes easily. 7. Place lemon wedges and peach slices on the grid and braai until slightly charred. 8. Serve fish with the peaches, a salad and a squeeze of braaied lemon.
3RD PLACE RECIPE ILLONA GREEF & DELPHINE VAN REELS TURTLES ON THE FAST TRACK INGREDIENTS: • • • •
1 kg Champion boerewors 500 g streaky bacon 160 g cheddar cheese toothpicks
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1 red pepper
• 1 packet of 6 viennas (250 g) • 1 large red onion – finely chopped
METHOD: 1. Cut open the wors or squeeze out the ground meat into a bowl. 2. Take one large onion, finely chopped and mix with the ground meat. 3. Take a few strips of bacon, lay it out in a basket position and fill it with the minced meat mix and top with cheddar cheese. Close with a few more strips of bacon. 4. Cut the viennas in even pieces for the four legs (small cuts in the ends) and one slightly shorter for the head.
5. Take toothpicks, stick one end in the vienna and the other end in the bacon/ meat ball (lightly press the meat ball flat to almost look like a turtle). Lastly take one strip of bell pepper, insert one side of the toothpick into the pepper and the other into the bacon/ meat so it resembles the tail of the turtle. 6. Place your little turtles on the braai grid. 7. Braai each side until bacon is nicely grilled and a bit crispy (constantly turning the grid to ensure the meat is evenly cooked).
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PHILIP VAN RENSBURG & CHANTELLE JANSEN VAN RENSBURG MEDITERRANEAN LAMB WITH IDOMBOLO AND VEGGIES INGREDIENTS: • • • • • • • • •
1.1 kg leg of lamb, deboned 150 g coarse salt 50 g black pepper 100 g barbecue spice 50 g yeast 2 whole fresh garlic 350 ml grapeseed oil 50 g thyme and rosemary balsamic reduction
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1 kg flour water 500 ml olive oil 250 g gouda and parmesan cheese 3 eggs 100 g brown sugar 500 g self-raising flour 5 ml (1 tsp) baking powder
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1 packet of kebab sticks 1 butternut 500 g white onions 2 red onions 1 red, yellow and green pepper 400 g baby marrows 1 bottle red wine 500 g lamb nett fat potjie pot
METHOD: 1. Stuff the leg of lamb with garlic, coarse salt and pepper. 2. Rub with grapeseed oil. 3. Let it rest and then wrap it in lamb nett fat. 4. Start to braai high above the coals turning it regularly and brushing with a mix of red wine, thyme, rosemary and balsamic reduction. 5. Keep the thermometer close and cook it until medium rare to medium for best taste. 6. To serve - slice lamb thinly and drizzle with left over basting. Enjoy with vegetables and fresh bread with farm butter.
Veg 1. Take the diced butternut, red and yellow peppers, some baby marrow and some red onion and thread onto sosatie sticks. 2. Season with salt and pepper, brush with olive oil and cook on the braai until brown and soft. Bread 1. For the steam bread - mix the flour, add eggs and just enough water to bring dough together, adding baking powder. 2. Let the dough sit on the side to rise. 3. Take the three legged potjie half filled with water, add a generous pinch of salt and bring to the boil. 4. Roll the dough in balls and place inside the potjie to steam and rise.
ANAM XINWA & LUVUYO MABAI THE CHOOCHOO PORK INGREDIENTS: • • • • • •
500 g pork steak 1 clove garlic knob of ginger 1 pineapple 2 chillies ½ cup lemon juice
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zest of 1 lemon ½ tsp salt and pepper 2 cups prepared couscous 1 of each: green, red and yellow peppers • 1 red onion
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1 large sweet potato 1 cup of coconut milk 1 tsp cinnamon ½ tsp paprika ½ tsp nutmeg 1 cup cream cheese
METHOD: Pork steak 1. Blend - garlic, ginger, pineapple, chillies, half lemon juice, lemon zest, salt and pepper. 2. Marinade your pork steak. 3. Rest for 10 minutes and braai. Couscous with smoked green, red, yellow peppers and red onion 1. Chop green, red, yellow peppers and red onion. 2. Smoke them. 3. Put into the couscous after they smoked with a dash of lemon juice. 4. Season with salt and pepper. Sweet potato boiled, smashed 1. Boil sweet potato. 2. Once boiled, smash it. 3. Add half a cup coconut milk, cinnamon, paprika, nutmeg, cheese cream. Season with salt.
STEF CONRADIE & SARIE CONRADIE CHOEKAPAKA CHAKALAKA CHICKEN LIVERS INGREDIENTS: • • • • •
1 cup oil ½ cup flour 250 g chicken livers (washed and sliced) 1 can chakalaka (mild or hot) 250 ml cream
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plastic bags paper towels toasted ciabatta lemons coriander leaves
METHOD: 1. Shake flour and chicken livers together in a plastic bag. 2. Heat the oil in a pot over the fire. 3. Test oil by dropping in a little flour. If it sizzles, fry the livers until browned. 4. Dry on a paper towel. 5. In a separate pot, combine chakalaka and cream and heat until boiling. 6. Add livers and heat through. 7. Serve with toasted ciabatta and lemon quarters. 8. Yum, yum choekapaka!
THANDO LANDANANE & THULISILE MOLEFE TRICK TRACK BRAAIED FISH INGREDIENTS: • • • • •
2 medium hake fillets fish spice 500 g frozen mixed vegetables 1 can of mixed tomatoes and onions tinfoil
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worcestershire sauce chutney asparagus beetroot salad leaves
METHOD: 1. Make sure the fish is clean and ready to use. 2. Rub the fish with fish spice. 3. Cut a slice into the fish . 4. Mix the vegetables, tomatoes and onions together. 5. Add chutney and worcestershire sauce. 6. Layer the mixture in the fish. 7. Wrap the fish in tinfoil. 8. Place the fish on the braai until ready.
PHETOLO MAEPA & TINTSWALO SHIPALANE SHOSHOLOZA KA STEAK INGREDIENTS: • 1 piece of rump steak • 2 gem squash (halved) 1 • /3 cup lemon juice or marula juice • ½ cup olive oil • ¼ cup worcestershire sauce • 1 tsp black pepper
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• • • • •
/3 tsp peri-peri or cayenne pepper 1 garlic clove (finely chopped) 1 spring onion 1 tsp salt ½ green pepper (diced) ½ red pepper (diced)
1
• ½ yellow pepper (diced) • 1 can (415 g) creamy sweetcorn 1 • /3 cup grated cheddar cheese • ½ a small bunch rosemary • garlic bread
METHOD: Steak marinade: 1. In a bowl mix together lemon/marula juice, Worcestershire sauce, black pepper, periperi/ cayenne pepper, garlic. 2. Place the steak together with the marinade in a bag. 3. Let it rest for 30 minutes before braaing. 4. Before braaing, make sure the fire is hot like a summer rush hour day in a packed Gautrain from Sandton to Midrand. 5. Place the meat on the grill and braai the first side for 3 minutes before turning and braaing the other side for 3 minutes. 6. Baste the meat with the remaining marinade using the rosemary bunch, turning every minute until cooked. 7. Let the meat rest for 3 minutes before serving.
Gem squash: 1. Sauté the peppers in olive oil for 2 minutes 2. Add the chopped spring onion and cook for 2 minutes. 3. In a bowl mix together the fried peppers and onion with creamy sweetcorn. 4. Stuff the gem squash with the mix and wrap in aluminium foil. 5. Place on the hot grill and grill for 20 minutes. 6. Take off the heat and add the grated cheese on top of each gem squash. 7. Cover again and place on the grill for 6 minutes or until the cheese is bubbly. 8. Serve the steak together with the gem squash and garlic bread.
Connecting People on the Move From the Union Buildings in Tshwane to the Nelson Mandela Bridge in Johannesburg, fascinating places, attractions and destinations are scattered along Gautrain’s train and bus route.
Places of work, study and leisure are easily accessible using the Gautrain System and other public transport modes. Your Gautrain Card is your ticket to a safe and reliable transport network that connects people on the move.
