Sweet and Sour Chicken
The marinade
forms a lovely sweet and sour crust on the chicken when you braai it.
8 chicken
drumsticks
MARINADE
1 x 250ml contained fresh pineapple juice
2ml (½ teaspoon) mustard powder
15ml (1 tablespoon) grated orange rind
5ml (1 teaspoon) curry powder
15ml (1 tablespoon) soy sauce
1 chicken stock cube, crumbled
Mix the pineapple
juice, mustard powder, orange rind, curry powder and soy sauce. Whisk in
the chicken stock cube until the mixture is smooth. Place the chicken
drumsticks in a flat dish and pour the marinade over. Marinate for two
hours, turning once or twice. Drain the drumsticks and braai them over
moderate coals until tender, turning often and basting with the marinade.
Serve with baked potatoes and salad.
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Braaied Stuffed Fish
Whole fish with a
stuffing cooks to a fragrant succulence over the fire. Any white fish may
be used.
1 whole fish
(about 500g), cleaned and gutted
STUFFING
500ML (2 cups) fresh breadcrumbs
2 stalks celery, finely chopped
2 ripe tomatoes, skinned and finely chopped
2ml (½ teaspoon) salt
2 spring onions, chopped
25ml (5 teaspoons) margarine
Combine all the
ingredients for the stuffing well. Stuff the fish and wrap it in oiled
aluminium foil, shiny side in. Braai over moderate coals (or grill) for 20
minutes on either side or until the fish is done. Serve hot, sprinkled
with lemon juice. HINT The stuffing can be varied with great success.
Finely chopped mushrooms and onions go together well, and so do finely
chopped canned asparagus, olives and cheese. For something really
different, chop drained canned anchovies or smoked mussels and combine
with finely chopped mushrooms and rice.
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Devilled
Steak
The steak is
marinated in a piquant marinade, then wrapped in bacon and braaied.
500g rump steak
4 rashers bacon, rinds removed
Sweet and sour marinade
Cut the steak
into 4 long strips, each about 2,5cm thick. Make the marinade and pour
over the steak strips. Marinate for 1-2 hours, turning often. Drain meat
and wrap each strip in a bacon rasher. Secure with a toothpick. Braai over
hot coals or grill in the oven until cooked through, basting often with
the marinade. Serve immediately with crusty bread and salad.
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Savory Lamb Chops
With this dish
you can also use pork chops. If you do, slash the fat to prevent curling
during cooking.
4-6 lamp chops
salt and pepper
MUSTARD BUTTER
½ x 250g block butter
10ml (2 teaspoons) mustard powder
5ml (1 teaspoon) prepared mustard
1 small clove garlic, curshed or 5ml (1 teaspoon) dried crushed garlic
First prepare the
butter. Cream the butter with the mustard and garlic and form into a roll.
Wrap in waxed paper and refrigerate until firm. Wipe the lamp chops with a
damp cloth and season lightly with salt and pepper. Braai over moderate
coals for 15-20 minutes, turning often, or until cooked through and crisp.
Cut off rounds of butter and serve with the chops VARIATION Lamb chops
with onion butter. Prepare butter as above, mixing with 10ml (2 teaspoons)
very finely chopped onion and 2ml (½ teaspoon) dried rosemary instead of
mustard and garlic. Cut of rounds of butter and serve with chops.
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AMERICAN PANCAKES AND MAPLE
SYRUP
Serves 4
(Batter can be made in advance and refrigerated for a day or two)
1 cup/250ml
buttermilk
1 large egg beaten
1/2 tsp/2.5ml vanilla
3 tbsp/45ml-melted butter
3/4 cup/185ml all purpose flour
Pinch of salt
1 tsp/5ml baking
soda/bicarbonate of soda
Oil for cooking
Combine first 4
ingredients then add sifted dry ingredients. Stir gently to combine but do
not over mix. Cover and keep cool until needed.
Preheat the grill plate to a medium heat and brush surface with oil. When
the pan is hot, spoon in the batter forming about a 10cm circle. Cook
until small bubbles break on the top surface, then turn and cook briefly
to cook the other side.
Serve with maple syrup and garnish with berries.
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BREAKFAST KEBABS
Serves 4
500g /1 lb
cocktail sausage
8 streaky bacon slices halved
2 bananas cut into thick slices
16 dried apricot or prunes
1/2 pineapple cut into chunks
berry syrup or fruit preserve 8 bamboo skewers
Soak bamboo skewers for 20 minutes in cold water.
For a bacon roll,
wrap bacon around banana, and dried fruit. Thread on the skewer
alternating fruit, sausage and bacon rolls.
Cook on the pre-heated mini barbecue for 5-6 minutes each side until
sausages are cooked and fruit tender. Serve with preserves.
Can be prepared on your
Cadac
Global Vector;
Global Skottel-Wok;
Safari Chef BBQ
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SAFARI SKOTTEL MIXED GRILL
A skottel braai
is ideal for a mixed grill breakfast. Start off by cooking the bacon, then
push it to
one side while grilling the mushrooms and frying the eggs. You can also
fry some bread while
cooking the bacon. Portions given are per person, but you can vary it
easily.
sunflower oil, butter or margarine
2 – 3 rashers bacon
3 – 4 big mushrooms
1 – 2 eggs
salt and pepper to taste
Heat a little oil, butter or margarine on a skottel braai and fry the
bacon, turning once or
twice, until lightly crisped. Push to one side, or keep warm, covered, in
a heated dish. Add a
little more oil and cook the mushrooms, turning frequently, until softened
and lightly crisped.
Push to one side or keep warm with the bacon. Add a little more oil and
add the eggs, one at a
time. Season lightly with salt and pepper. Fry until the whites have set.
Serve immediately with
the bacon and mushrooms.
To make fried bread, halve slices of stale bread and remove the crusts.
Heat a little oil on a
skottel braai and add the slices of bread. Sprinkle a little garlic salt
over, if desired. Brown
on one side, then turn and brown the other side. Serve hot.
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SCRAMBLED EGGS DELUXE
Serves 4
30ml/2 tbsp of
butter
8-10 eggs
Salt and freshly ground black pepper
8 slices smoked salmon or ham or turkey
Chopped fresh chives
Italian Bread or other
Prepare toast by
slicing the Italian bread on the diagonal and grill on the mini barbecue
for 1-2 minutes. Remove and keep warm.
Beat eggs well, add seasoning and butter and cook over a low heat. Stir
constantly until eggs thicken to creamy consistency.
Serve garnished with smoked salmon and chives.
These can also be stirred into the cooked mixture just before serving if
desired.
Can be prepared on your
Cadac
Global Skottel-Wok;
Global Grill;
Safari Chef;
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PANCAKES
WITH VARIOUS FILLINGS
1 Cup self-raising flour
1 Cup milk
1 Egg, beaten
1 tbsp salt or 2 tbsp sugar
oil for frying
Sift flour, salt or sugar (for savoury or sweet base). Add
milk and mix until smooth.
Finally add beaten egg.
Heat Flat Grill and coat surface with oil. Pour enough batter to create a
circle with a 10cm diameter.
As soon as the batter begins to bubble, flip over and cook until golden.
Repeat until batter is finish.
Makes approximately 12 - 15 pancakes.
Interesting alternatives:
(Simply chop desired ingredients, add to the basic batter,
mix thoroughly, and follow the cooking procedure as given above.)
(Total weight of the ingredients should not exceed 100g per basic mix.)
Bacon, onion or chives.
Sweet corn kernels, chilli, coriander and lemon grass or lime zest.
Zucchini, Parmesan or pecorino cheese.
Basil, tomatoes and rocket leaves.
Spinach, feta and olives.
Coloured peppers, olives, preserved lemons, or ground spices such as
turmeric, ginger, cinnamon and paprika.
Preserved ginger and citrus peels.
Chocolate chips and candied fruits.
This recipe uses
brinjals, tomatoes, onions and mealies, but you can use any combination of
vegetables you like.
1 small brinjal cubed
salt
12 cherry tomatoes
12 baby onions, parboiled
3 baby mielies, parboiled and halved
6 lemon or bay leaves
Sprinkle brinjal cubes with salt and leave to sweat for a few minutes.
Rinse and pat dry. Thread brinjal cubes, tomatoes, onions, mealies and
lemon or bay leaves onto 6 skewers. Braai (or grill) for 5-7 minutes,
turning often and basting with melted butter. Serve immediately.
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BEEF BURGER & MEXICAN SALSA
Serves 4
(Can be prepared well in advance, just grill at the last minute)
2 lb/900g best beef mince (20% fat content)
Salt and freshly ground black pepper
A little oil
Mexican Tomato Salsa
4 large tomatoes skinned and chopped
1 medium onion finely chopped
2 heaped tbsp/45ml freshly chopped coriander
1 fresh finely chopped green chilli if desired
Juice of 1 lemon /lime
Salt and freshly ground black pepper
Add pepper only
to mince and form 4 rounds. Cover and chill until needed.
Mix salsa ingredients together and allow to marinate for 1 hour before
serving.
Preheat the grill plate, brush it with oil and give burger a light coating
of oil. Grill for 4-6 minutes on each side, depending on your taste.
Finally, season with salt. Place it in the bun with the salsa and your
favorite accompaniments and relishes.
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Spicy Chicken Kebabs
1,5kg chicken
breasts, cubed
2 large onions, quartered
3 large green peppers, seeded and cut into large cubes
1 x 250g packet dried pears, peaches or apricots
MARINADE
30ml (2 tablespoons) sunflower oil
30ml (2 tablespoons) soy sauce
15ml (1 tablespoon) brown sugar
15ml (1 tablespoon) brown vinegar
30ml (2 tablespoons) chilli sauce
30ml (2 tablespoons) Worcestershire sauce
15ml (1 teaspoon) ground ginger
Mix the
ingredients for the marinade well and add the cubed chicken. Marinate for
at least 3 hours, then thread the chicken alternately with the onions,
green peppers and dried fruit onto 4-6 skewers. Braai over hot coals (or
grill), turning and basting often with the marinade. Serve hot with rice
or baked potatoes and a green salad. HINTS Lean pork, cubed, makes an
excellent alternative to the chicken. Cubed turkey steaks could also be
used. To make a sauce to serve with the kebabs, bring the marinade
ingredients to the boil over moderate heat or coals, adding a little
cornflour mixed to a paste with water if the mixture needs thickening.
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SIMMERED CHICKEN IN
GREEN COCONUT CURRY
1 tbsp soy sauce
1/8 tbsp sugar
½ tbsp salt
½ tbsp corn starch
2 tbsp water
400g chicken breasts, sliced thinly
2 tbsp oil
½ tbsp green curry paste
assorted vegetables, shredded or sliced
1 clove garlic, minced
1 tin 400ml coconut milk
1 – 2 tbsp fish sauce
handful of basil or coriander leaves
Combine the chicken with the first 5 ingredients, mix
thoroughly and set aside for at least half an hour.
Heat Skottel, add oil, garlic and green curry paste, then
the chicken. Cook for 2 – 3 minutes until the chicken has browned evenly.
Stir only occasionally.
Add coconut milk and fish sauce. Turn the heat down, and
simmer for another 3 – 4 minutes until the chicken is tender and the sauce
has reduced. The shredded vegetables should be added half way during
simmering.
Garnish with basil or coriander leaves. Serve with hot
crusty bread or any accompaniment of your choice.
Can be prepared on your Cadac Carri Chef Skottel-Wok
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SAFARI CRÈME BRULEE
4 eggs
4 tsp sugar
vinegar, a drop or two per bowl
200ml milk
rose water (optional)
Combine eggs, milk and sugar in a mixing bowl. Beat well.
Divide mixture into 4 small dessert bowls. Add a drop of vinegar and rose
water into each bowl.
Heat Skottel with a shallow layer of water. Place bowls in
the boiling water and cover with Dome. Steam for 5 minutes until custard
is set. Remove the bowls from the Skottel. Serve with a few sugar-dusted
rose petals to create an exotic effect.
NOTE: The brulee can be served chilled
Can be prepared on your Cadac Carii Chef Skottel-Wok
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Pineapple over the coals
2 pineapples
125ml (½ cup) brown sugar
65ml butter (¼ cup) butter or margarine
125 ml (½ cup) sweet wine to taste
5ml (1 teaspoon) cinnamon
Peel each
pineapple and chop into cubes. Toss the cubes in the sugar and divide into
four portions. Place each portion in heavy aluminium foil (shiny side in)
and dot with butter. Sprinkle the sweet wine and cinnamon over. Wrap the
foil securely around the pineapple and braai over moderate coals for about
10-15 minutes or until tender. Serve hot.
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Brandy
Sauce
Brandy sauce
tasted delicious with steamed puddings, particularly fruit puddings.
125ml (½ cup
sugar)
15ml (1 tablespoon) cornflour
250ml (1 cup) boiling water
15ml (1 tablespoon) butter or margarine
45ml (3 tablespoons) brandy
1ml (¼ teaspoon) salt
Combine the sugar
and cornflour in a small saucepan. Gradually add the water, stirring
constantly over moderate heat. Bring to the boil for 3 minutes, then
remove from stove. Add butter or margarine, brandy and salt and stir until
the butter has melted. Serve hot.
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Banana
Salad
Prepared this
way, bananas make a salad that goes well with cold meats, braais or
curries.
3 large bananas
1 medium onion (chopped)
65ml (¼ cup) brown sugar
65ml (¼ cup) lemon juice
Peel and slice
the bananas. Layer them in a glass dish, sprinkling onion and brown sugar
over each layer. Pour the lemon juice over the top and set the salad aside
for about 1 hour before use. HINT You will need 2 medium lemons to get
65ml (¼ cup) juice, but it is much easier to take a bottle of lemon juice
with you.
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Stick
Bread
Use Quick bread
mix to make these braai breads. For a special treat, fill the hollows with
butter, jam and whipped cream.
500ml (2 cups)
Quick bread mix
65ml (¼ cup) water
Mix the bread mix
to a soft dough with the water. Mould small quantities of dough into
spirals around skewers or clean sticks, making sure the dough covers the
ends of the skewers or sticks. ‘Bake’ on a grid over low coals for 15-20
minutes, turning often. Slip the bread off the stick and serve with butter
in the hollow.
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Trailblazers
If you run out of
bread, these special oatcakes make a wonderful substitute.
500ml (2 cups)
rolled oats
1ml (¼ teaspoon) salt
pinch of bicarbonate of soda
15ml (1 tablespoon) melted butter or margarine
hot water
Mix oats, salt
and bicarbonate of soda with melted butter or margarine and enough hot
water to bind. Knead into a round shape and press until about 1 cm thick
on a flat surface dusted with oats. Cut into squares and cook on a grid or
griddle over the braai fire until the sides of the oatcakes start to curl.
Turn oatcakes over and brown other side. Serve plain or buttered.
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Peasant Bread
The bread hardly
rises at all because it does not contain a rising agent, but it is
excellent with pasta dishes or stew. Italians often serve the garlic
version as a first course.
500ml (2 cups)
bread flour
10ml (2 teaspoons) olive or sunflower oil
a little salt
milk to mix
Mix all
ingredients together well to form a very stiff dough. Knead thoroughly to
spread the oil through the bread, then form the dough into a ball. Divide
the ball in 2 and flatten each half. Roll each out into a circle 5mm
thick. Cook on both sides on a grid or griddle over hot coals. Serve hot,
either plain or with butter and jam. VARIATIONS Garlic Bread: Sprinkle 2
cloves garlic (chopped), or 10ml (2 teaspoons) dried crushed garlic over
each bread round before baking. Serve plain or with butter. Herb Bread:
Add 45 ml (3 tablespoons) Parmesan cheese to the dry ingredients, and
sprinkle 15ml (3 teaspoons) dried mixed herbs over each bread round before
baking. Serve plain or with butter.
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Sweet and Sour Sauce
This versatile
sauce goes extremely well with chicken, but can be used with virtually any
kind of meat or fish.
30 ml (2
tablespoons) vinegar
20 ml (4 teaspoons) sugar
5 ml (1 teaspoon) tomato sauce
10 ml (2 teaspoons) cornflour
7ml (1½ teaspoons) soy sauce
pineapple canning liquid made up to 300ml (1¼ cups with water)
30 ml (2 tablespoons) sunflower oil
125 ml (½ cup) very finely chopped canned pineapple
2 medium onions, finely chopped
Combine the
vinegar, sugar, tomato sauce, cornflour, soy sauce and pineapple liquid in
a saucepan and bring to the boil. Cook, stirring occasionally, until
thickened. Add the oil and continue to boil for 1-2 minutes. Stir in the
pineapple and onions and use immediately.
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PORK FILLETS WITH APPLE
STUFFING
2 medium size pork fillets
16 strips of streaky bacon
1 small cooking apple, peeled and cored
juice and zest of ½ a lemon
50g chorico sausage slices
½ tbsp honey
1 tbsp soy sauce
½ tbsp brandy or dry sherry
salt and pepper
a handful sage leaves
Cut apple into quarters and slice thinly. Toss with lemon
juice and zest.
Slit the pork fillets lengthwise. Rub honey, soy sauce and
brandy/ sherry into the fillets.
Place half the apple and chorico slices, plus a few sage
leaves into the first fillet.
Season with salt and pepper. Wrap half of the bacon strips round the
filler securing the stuffing. Repeat for the other fillet with the
remaining stiffing.
Brown the two fillets all round in the Skottel for 5
minutes over high heat. Then turn the heat down to medium and cook for a
further 8 – 10 minutes. If you have the Dome, turn heat off and leave the
fillets under the Dome for a further 10 minutes.
Remove from the Skottel. Cut fillet into 10cm pieces. Serve with Rosemary
Potatoes (recipe on pg 15)
(If you desire the streaky grill marks, use the Ribbed
Grill covered with Dome for an equally outstanding result. If you don’t
have the Dome, wrap the fillets in foil and leave until needed. Try to
time the cooking process, so that the fillets are served warm or hot.)
Can be prepared on your Cadac Carri Chef Skottel-Wok
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