BRAAI RECIPES

... with spice! ...

BRAAI's (or barbeques as you most probably know them) ....: Us South African's are pretty lucky weather wise ..... We even get to braai during the winter months... In Johannesburg, where I live, our skies are sunny and bright - even during the coldest winter months .... Typically, our mid-day highs on a good winter's day are around 18C (60F?) ... and we braai a LOT .... I'm now going to list some favourite recipes we use for braaing... Hope you enjoy them.... (I'm translating from an Afrikaans recipe book, so please make allowances for that (smile).....

CURRIED FRIKKADELLE (Meat Balls)

(Makes about 6)

500g minced beef
1 onion, chopped
chopped garlic, to taste
15ml sunflower oil (or any cooking oil)
5ml (1 tsp) coriander
2ml ground nutmeg
1ml ground black peppercorns
15ml curry powder
1 green apple, peeled and grated
5ml salt
15ml white vinegar

Saute onion and garlic in heated oil until onion is transparent.

Add all spices and continue frying for 2 minutes.

Remove from heat, cool and then add the minced beef and remaining ingredients.

Mix lightly but thoroughly and then take little bits of the mixture and make into balls. Lightly press flat to form a disk shape.

Braai slowly over the coals.

Serve with the following sauce....

CURRY SAUCE

1 onion, sliced
15ml sunflower oil (or any cooking oil)
15ml curry powder
15ml flour
250ml heated milk
15ml white vinegar
15ml chutney (if you can't get chutney, a pickle-type relish will do)

Saute onion in heated oil until onion is transparent.

Add curry powder and flour, mix in and cook briefly.

Add the heated milk, vinegar and chutney and simmer for about 15 minutes.

And another recipe....

FILLET STEAK SOSATIES (Kebabs)

(Makes about 6)

600g (just over 1 lb; 500g = 1 lb) fillet steak, cubed
6 lamb's kidneys
12 fresh pickling onions
1 greenpepper, seeded and quartered
6 wooden kebab skewers

Remove membrane from lamb's kidneys and cut the kidneys in half.

Prepare kebabs by adding ingredients to skewers alternating between steak, kidney, onion and greenpepper.

Cook kebabs slowly over the coals for about 15 minutes turning once or twice.

Baste often with the marinade listed below while cooking....

MARINADE

30ml (6 tsp) sunflower oil (or any cooking oil)
15ml (3 tsp) fresh lemon juice
garlic, chopped
3ml fresh (or dry) chopped origanum

Mix together all ingredients thoroughly and baste over sosaties continuously while cooking.