Recipes to celebrate Heritage Day

MARINATED SIRLOIN STEAKS & SRIRACHA BUTTER RECIPES TO CELEBRATE HERITAGE DAY The weather is warming up and that means it’s braai time! Difficulty: Very easy Serves: 2 (or double up quantities for more guests) Hands-on time: 15 minutes I t has become a tradition for South Africans from all walks of life to use National Heritage Day as an opportunity to celebrate the uniquely South African “braai”. Mi Casa’s lead singer, aspiring chef and restaurateur, J’Something, shows us how to whip up a Castle Milk Method • Make the butter first by adding the softened butter, Castle Milk Stout, Sriracha sauce and salt to a blender. Blend until smooth and well combined. • Lay a piece of cling wrap on a flat surface and scoop the butter in a long line onto the cling wrap.

Stout-inspired dish – marinated sirloin steaks and sriracha butter: the braai edition. Total time: 5 hours (includes marinating time, but add braai time) Oven temperature: braai • Fold the cling wrap over the butter and form into a tight log. Tightly wrap the log with the cling wrap and refrigerate to set, about 30 minutes. Ingredients • For the steak, stir together Castle Milk Stout, garlic powder, salt and Worcestershire For the steak sauce in a shallow bowl big enough to • 2 thick-cut sirloin steaks accommodate steaks. • 1 ½ cups Castle Milk Stout • Add the steaks, cover and refrigerate for • 1 tsp garlic powder 3-4 hours, turning occasionally to marinate • 1 tsp salt both sides. • • • 2 tbsp Worcestershire sauce 30ml olive oil Salt and pepper, to season • 30 minutes prior to cooking, remove the steak from marinade and pat dry. Allow to sit at room temperature for the remainder of the 30 minutes. For the butter • 120g butter, softened • 2 tbsp Castle Milk Stout • Sprinkle the steak with salt and pepper on both sides. • 1 tsp sriracha sauce • Braai steaks for four minutes on one side • ¼ tsp salt then flip and fry on the other side for another 4 minutes (for medium rare. Cook longer if KUDU BURGER AND “ASKOEK” ON THE COALS R oodeberg is South Africa’s legendary red wines that has been bringing friends together since 1949. Chef Mynardt Joubert, who knows a thing or two about local food heritage, shared one of his For the “askoek” Makes 10 - 12 rolls • 1kg flour • 50ml canola oil • 1 packet instant dry yeast • 1 tablespoon sugar • 1 tablespoon salt • 450ml lukewarm water • • you want your steaks medium or well done). Transfer steaks to a cutting board and allow to rest for five minutes. Serve steaks with a generous slice of Sriracha butter. top with a layer of the warm ash. Bake until they sound hollow to the touch. • Dust off the ash before serving. • Serve the burgers with green leaves, cucumber spaghetti, mother’s fireside recipes to enjoy with the wine – a delicious kudu burger and Method caramelised onions and spicy "askoek" made on the coals. • For the patties, mix all the ingredients mayonnaise on top together and divide the mixture into 10 of an “askoek”. Prep time: 30 minutes balls. Roll the patties, wrap in cling wrap and Cooking time: 15 minutes let it rest in the fridge for at least an hour. • Fry in a pan with a little oil or on the open Servings: 8 – 10 burgers fire until medium cooked and allow to rest. Ingredients • For the "askoek", put the flour in the middle of a large mixing bowl and make a well in For the patties the centre. Place yeast, sugar, oil and salt in • 1kg kudu or beef mince the flour mixture and form a well again. • 500g pork mince • Pour the water little by little in the middle of • 2 large red or white chopped onions the well and mix flour slowly until all water • 60g chopped parsley is used. Knead the dough for approximately • 100g tomato paste (2 packets) 5 to 10 minutes until soft and elastic. Cover • 1 carrot, grated the dish, place in a warm place and let it rise • 1 cup bread crumbs until doubled in volume. • 2 extra large eggs • Remove dough and gently roll out on a • 1 tablespoon NOMU African rub floured surface to about 2cm thick. Cut into • 1 teaspoon scorched coriander squares. Leave a little to rise again and place • Salt and pepper directly onto moderate coals, covering the