APRIL 2018
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Club member exclusive EDGARS CLUB MAGAZINE APRIL 2018 EDGARSCLUB.CO.ZA
WIN A DISNEY HAMPER
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MUST-HAVE WINTER WARMERS
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BEAUTY ISSUE POWER PRODUCTS THAT WORK
LAYERING IDEAS SIMPLY DELICIOUS EASTER TREATS
EDGARS CLUB APRIL 2018
L I V E FO O D
FIRE IT UP Step up your braai game and try out these mouthwatering recipes, courtesy of master griller Jamie Purviance
Beer-marinated skirt-steak skewers with green-chilli sauce MAKES 4 PORTIONS
• 800g skirt steak, about 1.5cm thick, trimmed of excess surface fat
• 1 tablespoon fresh lime juice • 1 teaspoon coarse sea salt or rock salt • ½ teaspoon ground cumin • ½ teaspoon freshly ground black pepper
FOR THE MARINADE
• • • • • • • • • • •
40g butter ½ cup beer 2 tablespoons fresh lime juice 2 tablespoons packed darkbrown (treacle) sugar 1 tablespoon hot chilli-garlic sauce, such as sriracha 1 tablespoon Dijon mustard 1 tablespoon vegetable oil 2 teaspoons ground cumin 2 garlic cloves, crushed 1 teaspoon paprika 1 teaspoon coarse sea salt or rock salt FOR THE SAUCE
• 1 large green pepper • 2 garlic cloves • 1 cup loosely packed fresh coriander leaves and tender stems • 1 jalapeño chilli, seeds removed and roughly chopped • ½ serrano chilli, seeds removed and roughly chopped • 2 tablespoons extra virgin olive oil
METHOD
Whisk the marinade ingredients. Cut the steak across into four equal pieces, then cut each piece in half lengthways (against the grain). Place the steak pieces in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 4-6 hours, turning occasionally. If using bamboo skewers, soak them in water for at least 30 minutes. Prepare the braai for direct cooking over medium heat (180°230°C). For the sauce, braai the green pepper over direct medium heat, with the lid closed, until blackened and blistered all over, 10-12 minutes, turning occasionally. Put the pepper in a bowl, cover with plastic wrap to trap the steam and leave to stand for about 10 minutes. Remove the pepper from the bowl and peel away and discard the charred skin. Cut off and discard the stem and seeds, then roughly
chop the pepper. Place the pepper and the garlic in a food processor and pulse until finely chopped. Add the remaining sauce ingredients and process to a chunky paste. Transfer to a bowl. Stir the sauce just before serving. Increase the temperature of the braai to high (230°-290°C). Remove the steak from the bag and discard the marinade. Thread the steak pieces onto skewers. Braai the skewers over direct high heat, with the lid closed, until cooked to the desired tenderness, 4-6 minutes for medium rare, turning once. Remove from the braai and serve warm with the sauce on the side.
TI P When cutting the skirt steak, cut against the grain to ensure tender results. When making the sauce, taste a small piece of each chilli to check the heat. If they are too hot, adjust the quantities to suit your taste. (You can also remove the white ribs for less heat.)
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Soft chicken tacos with green-apple salsa MAKES 6 PORTIONS
• 6-8 deboned, skinless chicken thighs (100g each) • 12 corn or flour tortillas (15cm) • 4 cups loosely packed shredded lettuce FOR THE RUB
• 2 teaspoons hot chilli powder • 1 teaspoon coarse sea salt or rock salt • ½ teaspoon ground cumin • ½ teaspoon garlic flakes • Extra-virgin olive oil FOR THE SALSA
• ½ medium white onion, cut across into 5mm slices
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• 1 medium Granny Smith apple, cored and roughly chopped • 1 cup tightly packed fresh coriander leaves • 1 small garlic clove, peeled and crushed • ½ jalapeño or 1 small green chilli, seeds removed and chopped • 1 tablespoon freshly squeezed lime juice • Coarse sea salt or rock salt • Freshly ground black pepper METHOD
Prepare the braai for direct cooking over medium heat (180°-230°C). Combine the rub ingredients in a small bowl. Lightly coat the chicken thighs on both sides with
1 tablespoon oil and season evenly with the rub. Leave the chicken to stand at room temperature for 15-30 minutes before braaiing. Brush the cooking grates clean. Lightly coat the onion with oil and braai over direct medium heat, keeping the lid closed as much as possible, until charred and tender (about 8-10 minutes), turning once or twice. Place the onion in a food processor or blender with the apple, coriander, garlic and chilli. Add 3 tablespoons olive oil, the lime juice, salt and pepper to taste, and purée until smooth. Brush the cooking grates clean. Remove the chicken from the marinade and braai over direct medium heat, keeping the lid on as much as possible, until the meat is firm and the juices run clear (10-12 minutes), turning once or twice. Remove from the braai and leave to rest for 3-5 minutes. Warm the tortillas over direct medium heat for about 10 seconds on each side. Gently fold in half. On a chopping board, cut the chicken across the grain into 1cm slices. Fill each tortilla with some chicken and lettuce. Spoon over salsa and serve immediately.
Braaied broccoli with toasted breadcrumbs and Parmesan MAKES 6 PORTIONS
• 500g fresh broccoli • 3 tablespoons extra-virgin olive oil, divided • 3 medium garlic cloves, crushed or very finely chopped • ¼ teaspoon coarse sea salt • 1 teaspoon fresh lemon juice FOR THE BREADCRUMBS
• ¼ cup panko (fine) breadcrumbs • 1 tablespoon extra-virgin olive oil • ½ teaspoon crushed redchilli flakes • ¼ teaspoon coarse sea salt • ¼ teaspoon ground black pepper • 2 tablespoons freshly grated Parmesan-style cheese METHOD
Cut the broccoli crown into florets, cut any large florets into bite-sized pieces, and cut the stalk across into 1cm slices. (You need about 6 cups of broccoli.) In a large saucepan of rapidly boiling, salted water, blanch the broccoli until barely tender (2-3 minutes). Drain and then plunge into a large bowl of iced water to stop the cooking. When the broccoli is cool, drain well. If desired, set aside at room temperature for up to 30 minutes, or in the refrigerator for 1 hour, covered. Prepare the braai for direct cooking over medium heat (180°230°C). Combine the broccoli with 2 tablespoons of the oil. Crush the chopped garlic with the salt and
then drag the side of a knife over the garlic to mash it into a paste. Add the paste and the lemon juice to the broccoli. Toss to coat evenly. Blend the breadcrumb ingredients. Spread the broccoli in a single layer on the grill pan and braai over direct medium heat, with
the lid closed, for 3 minutes, tossing the broccoli once or twice. Scatter the breadcrumb mixture over the broccoli and continue to braai until the broccoli is goldenbrown in parts but still mostly bright green and crisp-tender (3-4 minutes more). Serve the broccoli warm, topped with the cheese.
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L I V E FO O D
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• 3 tablespoons cider vinegar • 1 tablespoon wholegrain mustard • 1 tablespoon honey FOR THE SALAD
• 2 cans (400g each) black-eyed peas, rinsed and drained • 300g cherry tomatoes, each cut in half • 120g smoked ham, cut into 1cm cubes • ¼ cup finely chopped celery METHOD
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Creole chicken breasts with black-eyed pea and tomato salad MAKES 4 PORTIONS
• Coarse salt • Freshly ground black pepper • 4 large chicken breasts (with bone and skin), each 300–360g • 1 tablespoon extra-virgin olive oil • 2 teaspoons Cajun seasoning • ½ cup plus 2 tablespoons wholegrain mustard
EDGARS CLUB APRIL 2018
• 1 tablespoon honey • 2 teaspoons fresh thyme leaves, finely chopped • 4 cups loosely packed watercress, thick stems trimmed (about 1 bunch) FOR THE DRESSING
• 4 tablespoons extra-virgin olive oil
In a large bowl, whisk the dressing ingredients. Add the salad ingredients and toss to coat with the dressing. Season with salt and pepper. Cover and refrigerate until ready to serve. Prepare the braai for indirect cooking over medium heat (180°-230°C). Brush the chicken breasts on both sides with the oil and season evenly with the Cajun seasoning, 1½ teaspoons salt and 1 teaspoon pepper. Whisk the mustard and the honey together. Place close by the braai. Braai the chicken, bone side down, over indirect medium heat, with the lid closed, until the meat is almost firm to the touch (25–35 minutes). Brush the honey mustard evenly over the chicken. Continue to braai until the juices run clear and the meat is no longer pink at the bone, 5–10 minutes more, brushing occasionally with the remaining honey mustard. Remove from the braai and season the skin side of the chicken with the thyme. Leave the chicken to rest for 3–5 minutes. Add the watercress to the salad and toss gently to combine. Serve the chicken warm with the salad.
L I V E FO O D
Mexican-style corn on the cob MAKES 4 PORTIONS
• 4 ears fresh sweetcorn, husks removed FOR THE SPREAD
• 3 tablespoons mayonnaise • 1-2 tablespoons sour cream • 1 tablespoon fresh lime juice
PHOTOGRAPHY: WEBER-STEPHEN PRODUCTS LLC 2013
FOR THE TOPPING
• 3 tablespoons grated Parmesan-style cheese • ¾ teaspoon chilli powder • ¼ teaspoon chipotle chilli powder or smoked paprika METHOD
Prepare the braai for direct cooking over medium heat (180°-230°C). In a small bowl, combine the spread ingredients. In a second bowl, combine the topping ingredients.
Braai the corn over direct medium heat, with the lid closed, until the kernels are browned in spots and tender (10-15 minutes), turning occasionally. Remove from the braai, brush the corn all over with the spread, then season evenly with the topping. Serve right away. Try the recipe with butter and lime juice instead of the mayonnaise-sour cream spread. Here’s how: In a small bowl, combine ¼ cup plus 1 tablespoon melted unsalted butter with 1 tablespoon fresh lime juice. Lightly brush the corn all over with about half the butter mixture. Braai the corn as already directed. Remove from the braai and brush the corn all over with the remaining butter mixture. Sprinkle the corn evenly with the topping.
These recipes are extracted from Weber Classics: The Ultimate Braai Book by Jamie Purviance (Penguin Random House, R330)
WI N 1 OF 6 RECIPE BOOKS WORTH R170 EACH! WE HAVE 3 COPIES OF WEBER HOT & SPICY AND 3 COPIES OF WEBER MEDITERRANEAN TO GIVE AWAY. TO ENTER, SMS ‘WEBER’ ALONG WITH YOUR FULL NAME AND EDGARS ACCOUNT NUMBER TO 40263 OR ENTER ONLINE AT EDGARSCLUB.CO.ZA BEFORE 30 APRIL. Ts AND Cs APPLY.
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