NoMU Recipe Mailer Vol.65 Easy as Braai, March [901 KB]

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honey balsamic shallots ½ cup balsamic vinegar 50g honey 1 tsp grated ginger 1kg shallots, peeled with root section intact 5 cloves of garlic, crushed 5 sprigs of thyme, Olive oil NoMU Just Salt NoMU Just Pepper Combine the balsamic vinegar, honey and ginger over a low heat until the mixture has reduced by a third and coats the back of a spoon. Place the shallots and garlic in foil (shiny side in). Sprinkle the thyme leaves over the shallots. Drizzle with olive oil and season with NoMU Just Salt and Just Pepper. Drizzle with honey balsamic glaze, seal tightly and cook over the coals until soft, sticky and caramelized. Tip: This can also be done in the oven; cover with foil and roast at 180˚C for 30 minutes then remove the foil and continue cooking until browned and yummy. coleslaw 1 small purple cabbage 1 small green cabbage 1 apple juice of 1 lemon ½ cup homemade mayonnaise (see recipe below) 1 red onion, thinly sliced large handful Italian parsley, chopped ¼ cup sultanas NoMU Just Salt NoMU Just Pepper Thinly slice or shred the cabbages and place in a large bowl. Peel and grate the apple and immediately cover with lemon juice to prevent browning. Add to the cabbage along with the sultanas, red onion and Italian parsley. Add the mayonnaise and mix well. Season to taste with NoMU Just Salt and Just Pepper and refrigerate until required. red fish with chilli garlic butter 4 fillets of the freshest fish (we used panga) 1 tsp NoMU Hooked or Seafood Rub 25g butter ½ tsp crushed garlic juice of half a lemon 1 red chilli (optional) Soft tortillas peperonata: 1 yellow pepper 1 red pepper 1 red chilli olive oil To make the peperonata - Bbq the whole peppers and chilli until charred. Place in a bowl, cover with clingwrap and allow to cool, then peel, de-seed and roughly chop. Stir in a few glugs of olive oil and season to taste. To make the lemon garlic butter - melt the butter and stir in the crushed garlic, chilli (optional) and lemon juice. Brush the grid with olive oil. Brush the fish with the garlic butter before braaing over very hot coals. Cook for 3 minutes then turn and cook on the other side. Serve the fish on toasted tortillas with pepper caponata, fresh lemon and homemade mayo. WINE PAIRING: With fish I drink properly chilled white wine. My favourite white wines are the Unfiltered Sauvignon Blanc and the Unfiltered Chardonnay from Fleur du Cap. 2
stok brood with boerie 500g cake flour 1 tsp NoMU Just Salt 10g instant yeast 60g butter, melted & cooled 125ml buttermilk 160ml warm water Boerewors, good quality Skewers, soaked in water Place your sifted flour, salt and yeast in the bowl of an electric mixture. Add the butter and using the dough hook attachment, mix into the flour mixture. Add the buttermilk and water and mix to form a stiff dough. Knead the dough until it is smooth and no longer sticks to the sides of the bowl. You can of course do all of the above by hand. Cover the dough and leave at room temperature for half and hour. Knock the dough down and divide into 8 portions. Roll each piece of dough until it is approx 25cm long. Curl each piece around a green stick and place over gentle coals until cooked inside and nicely browned on the outside. Remove the stick and fill the hole with butter and a piece of juicy boerewors. Insert 2 skewers into a spiral of boerewors in a cross shape as this makes it so much easier to turn! Barbeque till just cooked. Serve with stok brood. leg of lamb with balsamic honey shallots Leg of lamb, deboned Olive oil 3 tbsp NoMU Lamb or Roast Rub NoMU Just Salt NoMU Just Pepper A few sprigs Rosemary (optional) 6 smashed garlic cloves (optional) strips of lemon zest Tzatziki, ready-made Mini pita breads, ready-made Marinate the lamb overnight in olive oil, rosemary, garlic, lemon zest and NoMU Rub. Bring the lamb to room temperature before braaing over medium hot coals until medium or cooked to your preference. Allow to rest. Toast the mini pita breads over the coals until warm and golden. Slice the lamb and season with salt & pepper. Serve warm with balsamic honey shallots, warm pita breads and tzatziki. WINE PAIRING: These South African legends deserve another. Klipdrift & Coke. You should ALWAYS have enough ice at your braai to put in your Klipdrift & Coke, and to treat any burn wounds. WINE PAIRING: If I had to eat this meal with a knife and a fork sitting down at a table I’d drink wine with it. But the fact is that the assembled pita would be nice to eat with your hands, around an atmosfire. The pita in one hand and a cold Savanna in the other. 3
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NoMU Recipe Mailer Vol.65 Easy as Braai, March [901 KB]

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