Light it up

Coat’em real good

Whether it’s ribs, steak, chicken or juicy chops, we all have our favourite meat for the braai. This season, zhoosh them up with our ultimate guide to BBQ sauces, marinades and rubs. Ditch the silverware and dig in… it’s going to get messy

PHOTOS: TOBY MURPHY RECIPES & STYLING: LIEZL VERMEULEN FOOD ASSISTANT: KRISTEN SCHEEPERS

MAKE IT ASIAN Swap balsamic vinegar for soy sauce. Add 3 Tbsp (45ml) sesame oil, 1 tsp (5ml) chilli fl akes, 3 deseeded chopped red chillies and juice (60ml) and grated peel of 1 lemon or 2 limes. MAKE IT HOT TROPICAL

Swap vinegar for ²/³ cups (160ml) fresh pineapple juice. Add 2 tsp (10ml) each chilli fl akes and sugar and juice (60ml) of 1 lemon.

MAKE IT ZINGY

Omit vinegar and herbs, and replace with juice of 1 lemon (60ml), 1 grapefruit (125ml) and 1 orange (80ml). Add 1 tsp (5ml) wholegrain mustard and 4 sprigs each fresh rosemary and thyme.

O -b ed marinades

This marinade has just enough acidity to lightly tenderise the outside of the meat, and the fl avour punch is a knockout. Jazz up fl avours by making easy swaps and loading up on herbs and spices. It works well on beef, pork or chicken.

BASIC MARINADE

½ cup (125ml) olive oil 1/³ cup (80ml) balsamic

vinegar

2 cloves garlic, grated Handful chopped fresh parsley or coriander ½ tsp (3ml) milled black

pepper

Mix all ingredients together and marinate meat for 1-2 hours (or up to 8 hours).

ALL MARINADES MAKE 1 CUP (enough to cover 500-800g meat)

MAKE IT MOROCCAN Swap balsamic vinegar for white balsamic. Add ½ punnet (10g) each dill and mint, chopped fi nely. Toast 1 tsp (5ml) each cumin, coriander, fennel and mustard seeds in a dry pan until fragrant. Lightly crush seeds and add to marinade along with 2 tsp (10ml) smoked paprika.

SOY-MARINATED STEAK

A burst of umami with a spicy kick – your steaks will never be the same again!

2 thick-cut rib-eye rib-eye steaks on the bone on the bone Salt and milled

pepper

1 cup Asian marinade (opposite) (opposite) 4 spring onions, , sliced 1-2 radishes, sliced , sliced Sliced chilli, to taste , to taste 1 Tbsp (15ml) toasted

sesame seeds

Lime wedges, for , for serving + fresh coriander (optional) (optional) Remove steaks from steaks from fridge 30 minutes before cooking. Season well. Place in a dish and in a dish and pour over marinade. Marinate for 30 for 30 minutes at room minutes at room temperature, turning temperature, turning meat regularly to meat regularly to make sure it gets make sure it gets well-coated. Prepare hot coals – hot coals –you should be able to hold your palm over the grill for no longer than 4 seconds. Braai steaks for 10-15 steaks for 10-15 minutes (for mediumrare), turning every rare), turning every three minutes. (Rib- three minutes. (Rib- eye on the bone is a eye on the bone is a thick cut that requires thick cut that requires a little more time on the grill. Adjust cooking time for a thinner-cut steak.) Reduce leftover marinade to a thick sauce and drizzle over steaks. Garnish steaks with spring onion, radish, chilli, seeds (and coriander), and serve with lime on the side.

SERVES 2-4

TRY THIS

PnP LAZY-AGED STEAK

A range of 28-day matured steaks for extra fl avour and tender texture. Available in rib-eye, porterhouse or rump.

The lactic acids in buttermilk do a brilliant job of tenderising meat and adding fl avour. It works well with both red and white meat. Note: the longer it marinates, the more the outer layer of meat breaks down (so smaller cuts of meat will marinate quicker). BASIC BUTTERMILK MARINADE

1 bottle (500ml)

buttermilk

2-3 Thai red chillies 2cm knob fresh ginger, grated 3 cloves garlic, crushed 1 tsp (5ml) salt fl akes (or fi ne salt) Handful fresh coriander Juice (60ml) and grated peel of 1 lemon

MAKES 2 CUPS Chicken and

pork Smaller pieces like drumsticks, thighs or wings can be marinated for 1-2 hours, while a spatchcock chicken should be marinated overnight.

Beef and lamb

Submerge in marinade and set aside for 1-2 hours max. For braaiing Remove meat or poultry from marinade and wipe off excess liquid. (Discard marinade once meat is removed.)

PAIR WITH

JACK DANIEL’S WHISKEY, R299.95

MAKE IT MALAY Add 1 Tbsp (15ml) mild curry powder, 2 tsp (10ml) turmeric, 3cm knob grated fresh ginger and 1 tsp (5ml) each ground coriander and ground cumin. MAKE IT FRENCH Omit chillies and ginger. Add 1 Tbsp (15ml) wholegrain mustard, and use thyme and rosemary instead of fresh coriander. You can also add 1 tsp (5ml) fi nely chopped capers and/or anchovies for extra saltiness and fl avour.

CURRIED CHICKEN IN BUTTERMILK MARINADE

Make a starter platter with this lightly spiced chicken off the braai. Add avocado salad or chargrilled red onion on the side.

1 packet (16) chicken wings, cut into buffalo wings 1 packet (6) chicken

drumsticks

Salt and milled pepper 1 batch (500ml) Malay

buttermilk marinade

(opposite) Herby yoghurt or chutney, for dipping Sliced fresh jalapeños, for serving (optional)

SERVES 6-8 (AS A STARTER)

Season chicken, pour over marinade and toss to coat evenly. Marinate for 1-2 hours at room temperature, tossing often (or in fridge overnight; remove 1 hour before braaiing). Remove chicken fom marinade, brushing off excess (or the drippings might extinguish your braai coals). Braai chicken over medium-hot coals, grilling wings for 15-18 minutes and drumsticks for 20-25 minutes until crispy on the outside and cooked through. Serve on a platter with dipping sauce, red onion and chillies, if using. COOK’S NOTE Turn to page 64 to find out how to turn chicken wings into buffalo wings.

B tings BASIC BBQ SAUCE An American classic made with stock-

A good basting sauce is everything when it comes to braaiing. It can be made ahead of time or simply slather on your favourite store-bought variant. A basting coats the outside of meat beautifully to give you those fi nger-licking moments and, best of all, it can be added to your meat just before braaiing. To avoid too much charring for larger cuts of meat that require cooking for longer than 30 minutes, we suggest partially braaiing without basting. standard ingredients from your pantry. Make a double batch and keep it in the fridge for next week’s braai too. Use on pork ribs, chops or fi llet; chicken pieces, skewers or wings; even on grilled veg!

MAKE IT SPANISH Double up on the smoked paprika and add 4 tsp (20ml) ground cumin. For added heat, add 1 tsp (5ml) chipotle chilli fl akes. Great with beef or chicken, served with grilled peppers for extra Spanish fl air.

1½ cups (375ml)

tomato sauce

¼ cup (60ml) brown

sugar

3 Tbsp (45ml) apple

cider vinegar

3 Tbsp (45ml)

Worcestershire sauce

1 Tbsp (15ml) smoked

paprika

1 tsp (5ml) cayenne pepper (optional) 1 tsp (5ml) Dijon mustard (optional) 1 clove garlic, grated

MAKES 1 CUP

Simmer ingredients in a saucepan with ¼ cup (60ml) water for 5 minutes. Allow to cool down. Brush the basting on the meat (or veg) in a thin, even coating. Brush with more basting as you braai, every 3-5 minutes when turning meat.

MAKE IT TROPICAL Add 1 cup (250ml) fresh guava purée and chopped coriander. Works especially well on chicken with the skin on or fatty pork cuts, where the acidity cuts through the fat.

TRY THIS

PnP CHIPOTLE BASTING SAUCE (750ml)

Looking for some heat? Try this ready-made spicy chipotle chilli basting sauce on beef, pork or chicken.

MAKE IT KOREAN Add 2 Tbsp (30ml) PnP garlic, ginger and chilli paste and 1 Tbsp (15ml) each sesame oil and sambal oelek (chilli paste) or fresh chilli. Works best on ribs, pork chops, chicken wings or steak. (Bonus: it also makes a great stir-fry sauce.)

BBQ-BASTED BRINJALS

Brinjals taste almost meaty smothered in this moreish, sticky basting. They can also be roasted in the oven at 200°C.

2 large brinjals Salt and milled pepper Dash lemon juice Glug olive oil 1 Tbsp (15ml) ground

cumin

½ cup (125ml) basic BBQ sauce (opposite) Rocket, feta and ruby micro herbs, for serving

SERVES 2

BBQ PORK RIBS

Who can resist sticky ribs? No time for table manners – tuck in, get your hands dirty and enjoy!

Place 1kg raw ribs in a deep dish, cover with ½ cup (125ml) basic BBQ sauce (opposite) and ½ cup (125ml) water, then cover with foil. Bake at 170°C for 45-50 minutes. Baste cooked ribs liberally with more BBQ sauce. Braai over medium-hot coals for 10-15 minutes, basting again halfway through. They’re done when the outside is caramelised, sticky and charred. Serve cut up into portions, with fresh coriander and lime wedges. SERVES 4-6 Prepare medium coals on the braai (you should be able to hold your hand above the grill for 5 seconds). Halve and score brinjals, taking care not to cut all the way through. Season and drizzle with lemon juice and olive oil, taking care to coat brinjals evenly. Braai for 15-20 minutes until the fl esh is tender. Remove and lightly baste with BBQ sauce. Return to braai grid and cook for 8-10 minutes until sticky, brushing with a little more BBQ sauce halfway through. Serve topped with rocket, crumbled feta and micro herbs.

GOOD IDEA Save time and use PnP beechwood-smoked pork loin ribs. They’re already cooked, so just baste and braai.

PAIR WITH

STELLA ARTOIS BEER (6 x 330ml), R84.99

Quick sauces

The easiest sauce for any steak, chicken, fi sh or veg takes less than 5 minutes to make and only requires a bowl and chopping board. It’s a simple combination of oil, lemon and parsley. To give it some global fl air, we have some secrets to jazz it up. Go on, impress and keep it fresh!

Basic green sauce Finely chop 1 punnet (20g) parsley fi nely. Mix with ¼ cup (60ml) olive oil and grated peel and juice (60ml) of 1 lemon. Season.

PAIR STEAKS WITH

JACQUES MOUTON SPECIAL RESERVE RED BLEND, R100 RED BLEND, R100

It ian o

FRENCH SALSA VERDE Add 4 chopped anchovy fillets and 10 chopped capers.

N th Add ½ punnet (10g) chopped fresh mint, 2 tsp (10ml) smoked paprika and 1 tsp (5ml) each ground cumin and A ican erm l a chilli fl akes.

ARGENTINE CHIMICHURRI Add ½ punnet (10g) chopped coriander, 3 chopped chillies and 2 garlic cloves, grated.

Add ½ punnet (10g) basil, ½ packet (50g) almonds and ½ cup (125ml) grated parmesan. Blitz in a food processor or with a stick blender to a chunky pesto.

PnP SWEETCORN RIBLETS WITH CHAKALAKA SPICE (550g)

Look out for our all-new, trendy corn riblets. These braai in no time, a must-have this season.

CORN RIBLETS Corn and butter is a classic but for a fresh new twist, serve warm topped with salsa verde or chermoula (opposite).

MUSHROOMS ON THE BRAAI Grill large brown mushrooms for 8-10 minutes over medium coals. Top with feta and olives halfway through braaiing and serve with green sauce of choice – we used pesto.

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ubs

A quick and easy way to add fl avour to grilled meat or fish. There’s no need to allow time for infusing – simply mix ingredients together, rub and braai!

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1. LEMON-CHILLI RUB For beef or chicken. 1 Tbsp (15ml) cayenne pepper 1 Tbsp (15ml) paprika 1 tsp (5ml) chilli fl akes 1 tsp (5ml) ground cumin 1 tsp (5ml) garlic powder ½ tsp (3ml) cocoa Grated peel of 1 lemon ¼ punnet (5g) chopped coriander RUB 1 Tbsp (15ml) cayenne 1 Tbsp (15ml) paprika hilli fl akes 1 tsp (5ml) ground cumin garlic cocoa Grated peel of 1 lemon ¼ punnet (5g) chopped

2. MOROCCAN RUB For beef, pork, chicken or fi sh. chicken or fi sh. 2 Tbsp (30ml) brown brown sugar 2 Tbsp (30ml) smoked smoked paprika 1 Tbsp (15ml) toasted, 1 Tbsp (15ml) toasted, crushed cumin seeds cumin seeds ½ tsp (3ml) ground ½ tsp (3ml) ground ginger ½ tsp (3ml) ground ½ tsp (3ml) ground cloves

60 | Fresh Living – Spring 2021

Optional: 1 Tbsp (15ml) sumac1 Tbsp (15ml) sumac

* Serve the braaied Moroccan-rubbed meat Moroccan-rubbed meat with a tomato and with a tomato and onion sambal, and onion sambal, and yoghurt for sauce. yoghurt for sauce. 3. CAJUN SPICE RUB For chicken and fi sh. 2 Tbsp (30ml) ground2 Tbsp (30ml) ground cumin 2 Tbsp (30ml) ground2 Tbsp (30ml) ground coriander 2 Tbsp (30ml) smoked ) smoked paprika 1 tsp (5ml) ground 1 tsp (5ml) ground black pepper black pepper 1 tsp (5ml) dried 1 tsp (5ml) dried origanum

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4. MALAY CURRY RUB Chicken, beef or fi sh. All ground spices: 1 Tbsp (15ml) turmeric 1 tsp (5ml) coriander 1 tsp (5ml) cumin ½ tsp (3ml) cinnamon ½ tsp (3ml) ginger ½ tsp (3ml) cardamom 2 tsp (10ml) garam masala * Serve with pickled red onions or chutney.

pnpfreshliving.com

TAPAS, EVERY DAY!

Serving up a platter of eats just got even simpler with Pescanova’s easy-to-cook seafood Tapas range. Simply air-fry or deep-fry to perfection and enjoy with any of these delicious dips

Springtime seafood platter in minutes

1. Basil mayo

Combine ¼ cup (60ml) mayonnaise and 2 Tbsp (30ml) basil pesto.

2. Lemon aïoli

Whisk together 1 egg yolk, 2 grated garlic cloves, 1 tsp (5ml) Dijon mustard and a squeeze lemon juice. Add ¼ cup (60ml) olive oil while whisking, then a dash paprika. Season and stir through chopped chives.

3. Mustard dressing

Whisk together 1 egg yolk, 1 Tbsp (15ml) each Dijon and wholegrain mustard, ¼ - 1/³ cup (60-80ml) olive oil and juice (30ml) of ½ lemon. Season and stir through fresh parsley or coriander.

CHECK IT OUT! For more info: pescanovaweb.co.za

 @PescanovaSA  @pescanova_za

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DEEP-FRIED IN HOT OIL IN UNDER 5 MINUTES!

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