Chicken sosaties

Tags

barbeque, BBQ, braai, cape malay, Chicken, curry, kebabs, skewered foods, sosaties, traditional food

Sosaties are one of the great  traditional South African braai (barbeque) foods of all time.  Sosaties are not just any old kebabs.  They’re usually lamb meat on skewers, marinated in a distinctive aromatic Cape Malay-style sauce.  The term derives from sate (“skewered meat”) and saus (spicy sauce).  There are a few variations to the sosatie marinade, but most at least include apricot jam, curry powder and onions. The combination of fruit and curry flavors is something you’ll see often in  Cape Malay recipes, like the classic bobotie, and give such delicious results.

Today, I have decided to do a chicken sosatie.  See Lamb sosaties for my lamb sosatie recipe.

Serves 4

Ingredients:

4 skinless, boneless chicken breasts cut up into large cubes
1 large green pepper
1 onion
12 dried yet plump apricots
marinade:
3 small onions, diced
1-2 small chili peppers or ½ teaspoon chilli flakes
2 Tablespoons vegetable oil
2 Tablespoons/ 30 g curry powder (depends on the strength)
2 teaspoons turmeric
2 bay leaves
2 teaspoons powdered ginger
2 teaspoons ground coriander/cilantro
10 dried apricots, cut into tiny pieces
175 ml/ ¾ cup apricot jam
50 g / ¼ cup light brown sugar
150 ml / ⅔ cup white wine vinegar
300 ml / 1¼ cup water

Method:

Peel and dice the onions
Cut up the peppers finely
Heat the oil over medium heat, add the onions and chili and cook until just translucent
Add the curry, turmeric, bay leaves, ginger and coriander and allow to cook for a minute
Add the apricots and all the remaining ingredients and leave to simmer about 15 minutes
Remove from heat and allow to cool completely, about 3 hours
When cool, add the marinade to the meat and place in the refrigerator for about 24 hours ideally (minimum 4 hours)
Now cut the peppers and onions to the same size as the meat cubes
When ready to grill, thread four meat pieces alternating with green pepper, onion and apricot to make a sosatie
Remember to soak the skewers first if you are using wooden ones so that they do not burn
Heat the BBQ to about 250°C/500°F
Cook the kebabs about 10 to 15 minutes
Turn several times to make the edges golden, basting with the marinade
Enjoy! Lekker eet! Bon Appetit!

Wine suggestion: Viognier or Chenin Blanc go well with this spicy dish but if you prefer a red, Shiraz or Grenache are equally good choices

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BBQ and oven roasted pork ribs

Tags

BBQ, braai, oven roasted ribs, Pork, pork ribs, ribs

The secret to tender, juicy and succulent, melt in the mouth, finger licking good ribs is the real low and slow cooking. Perfect for when you have guests as most of the work is done ahead of time, the ribs can even be baked up to 2 days ahead, and the final bit on the BBQ takes no more than 10 minutes – perfect.

For my followers in the northern hemisphere, do bookmark this recipe, you will want to try it as soon as the weather permits.

Serves 4

Ingredients:

2kg / 4lbs pork ribs
Large pinch of salt
Freshly ground black pepper
1 tablespoon dry mustard powder
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 cup BBQ sauce

Preparation:

Preheat the oven to 160C / 325F
Combine the salt, pepper, mustard, paprika and cayenne pepper in a bowl
Place the racks of ribs on a double layer of foil
Sprinkle and massage the rub all over the ribs
Wrap the racks individually, if more than one, ensure well sealed
Bake until very tender, about 3 hours
Unwrap the ribs and allow to cool completely (this can be done up to 2 days ahead)
Cover and place the ribs in the refrigerator until ready to BBQ
Heat the gas grill to high or build a medium hot charcoal fire
Unwrap the ribs and place on the BBQ, basting with BBQ sauce and turn frequently, until lacquered and charred in places and heated through, about 10 minutes
Transfer to a wooden board and cut between the ribs
Place on a platter and serve with some BBQ sauce
Enjoy!

Whole BBQ fish in Moroccan marinade

Tags

BBQ, braai, bream, dorade, fish, grill, whole fish

Before

After

This is a super quick and simple way to barbecue any fresh whole fish. I used Dorade Royale or sea bream for this recipe. Use any mild white meat fish.

Serves 2 to 4

Ingredients:

2 whole line fish, about 700g / 1 1/2 lbs each, scaled and cleaned
marinade
75ml / 1/3 cup olive oil
4 tablespoons fresh lemon juice
1/4 cup parsley, finely chopped
1/4 cup cilantro, finely chopped
2 garlic cloves, crushed
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon coarse sea salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper

Preparation:

Combine the marinade ingredients in a bowl
Pour out and set aside about 6 tablespoons to serve with the fish once cooked, refrigerate
Place the fish in a large dish and cut a few slashes into the fish on both sides
Pour over the marinade and rub nicely into the cuts
Cover and place in refrigerator for about 2 to 4 hours, (no more)
Prepare the BBQ for direct cooking over medium heat
Remove fish from refrigerator about 20 minutes before cooking to allow to come to room temperature
Place the fish on the BBQ and cook for about 15 minutes, turning once after 8 minutes
Keep lid closed while cooking
Serve immediately with some of the reserved marinade
Enjoy!