This week I give you three
options that you can play around with either as you play the host or to carry
with when you go to one of those bring and braai’s – I have never understood
that concept though, why invite me then ask me to bring my food as well? Let me
not make this about me though…. Happy cooking…
Bacon, Veg & Feta Salad
2
ripe avocados, cut into chunks
2/3 cup of fresh green peas
200 g danish feta, crumbled into large chunk
1 cup of croutons
200 g bit of bacon, fried until crisp
2/3 cup of fresh green peas
200 g danish feta, crumbled into large chunk
1 cup of croutons
200 g bit of bacon, fried until crisp
For the dressing: 2 heaped tablespoons mayonnaise
2 heaped tablespoons
Greek yoghurt (or plain)
1 generous teaspoon Dijon
mustard
juice
of 1/2 lemon
1/2 teaspoon dried tarragon
1 handful
chopped flat-leaf parsley
1 handful
chopped chives
Method:
Arrange all the
ingredients in the listed order on a large serving platter. End off with the
bacon, then drizzle with green goddess dressing just before serving. For the
dressing: Mix all the ingredients together in a cup with a fork – this makes
quite a thick dressing. Add a teaspoon of warm water if dressing is too thick.
Serve extra dressing on the side.
Mediterranean Lamb Skewers
Ingredients:
1kg lamb, deboned and cubed
1 Tbsp oil or butter
1 Tbsp oil or butter
1 onion,
chopped
2 cloves grated garlic
½ tsp curry powder
¼ tsp turmeric
1 cups brown vinegar
225 g tin smooth apricot jam
pinch of salt
4 to 8 fresh bay leaves, torn
dried apricots and pieces of onion and peppers (optional)
2 cloves grated garlic
½ tsp curry powder
¼ tsp turmeric
1 cups brown vinegar
225 g tin smooth apricot jam
pinch of salt
4 to 8 fresh bay leaves, torn
dried apricots and pieces of onion and peppers (optional)
*You will also need skewers
Method:
To make the marinade, sauté the onions in
oil, add the garlic, ginger, curry powder and turmeric, and fry for another two
minutes. Stir in the vinegar, jam and salt and heat until boiling. Remove from
the heat and let the marinade cool down to room temperature. Place the meat
into a marinating bowl, add the torn bay leaves and pour the cooled-down
marinade over the meat. Toss thoroughly and make sure you coat all the meat.
Cover overnight. Add dried apricots and pieces of onion and peppers between the
meat cubes when you are skewering. Braai for about 10 minutes over hot coals,
turning a few times.
Ostrich Burgers
Ingredients:
2 Onions
a
glass of Cape Ruby Port
500 g packet of four ostrich patties
2 hamburger rolls
100 g grated cheddar cheese, grated lettuce tomato slices
500 g packet of four ostrich patties
2 hamburger rolls
100 g grated cheddar cheese, grated lettuce tomato slices
Method:
Sauté the onions and add the Port. Reduce until the sauce thickens and
set aside. Rub patties with olive oil and braai for six to eight minutes over
hot coals until .Assemble the burger: bottom half of roll, lettuce, tomato
slices, ostrich patty, grated cheese, another patty, onions, sauce, top half of
roll. Keep it together by inserting a sosatie stick or similar through the
middle from top to bottom.
Until Next time,
La Petit Chef
Credit:
theprettyblog.com; getwaway.co.za
