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White Asparagus with mushrooms in brown butter
A delicious recipe for the asparagus season. Directly from Darren Badenhorst, head chef from the top winery Grande Provence. Easy to cook but still tasting absolutely fabulous. Ingredients: 25 white asparagus, trimmed and peeled salt and sugar, for boiling 3 tablespoons unsalted butter 1/2 lb mushroom, chopped 3 shallots, thinly sliced and separated into rings 1 teaspoon fresh thyme 1 tablespoon fresh lemon juice 1 tablespoon finely chopped parsley, plus 1 tablespoon whole leaves Directions: 1. Bring a large pot of sugar-salted water to a boil. Add asparagus and cook until tender, 5 to 6 minutes. Drain and pat dry with paper towel. 2. Melt the butter in a large skillet. When the butter begins to turn brown, add the mushrooms, and cook over fairly high heat, stirring often, until just tender, about 8 minutes. Add shallots and fresh thyme and stir until softened, for about 2 minutes. Add […]
Prosciutto-wrapped Asparagus
The second recipe from Darren Badenhorst, head chef from the top winery Grande Provence in South Africa. Get ready for the asparagus season with this delicious feast. Ingredients: 16 asparagus spears, trimmed, bottom half of stems peeled 8 slices prosciutto, large, cut in half crosswise 3 tablespoons olive oil salt & freshly ground black pepper Prosciutto-wrapped Asparagus Directions: Bring a large pot of salted water to a boil, add the asparagus, and cook for 5 to 6 minutes. Drain, and when the asparagus is cool enough to handle, wrap each spear with a slice of prosciutto. Brush the spears with oil, and season with salt and pepper. Set the grill on medium heat, and cook the asparagus for 2 to 3 minutes per side, or until the prosciutto is marked.
Braai Recipe Ostrich & Blue Cheese Burger
The ostrich & blue cheese burger is thank to its great ingredients really healthy. Braai is able to deliver both: a healthy and delicious meal! The ingredients will serve about 4 people. Ingredients for the blue cheese sauce: 250g blue-veined cheese, crumbled 60g butter, softened 2 tablespoons sweet white wine 2 teaspoons fresh mint, chopped 1 teaspoon fresh rosemary needles 2 teaspoons fresh origanum, chopped 100g crème fraîche or sour cream Salt & pepper to taste How to prepare the blue cheese sauce: Beat the cheese and butter in a bowl (an electric beater is ideal) until smooth and creamy. Add the wine and herbs, and mix well. Fold through the crème fraîche. Season to taste. Ingredients for the roosterkoek: 1kg flour 1 teaspoon cream of tartar 1 teaspoon bicarbonate of soda 1 teaspoon salt 250g butter, cubed 250ml sour cream How to prepare the roosterkoek: Mix the dry […]
Braai recipe for sosatie-marinated chops
6 servings Ingredients: 6 large pork chops (you can also use lamb chops) 1 large onion, chopped 2 cloves garlic, bruised with the side of a knife 15ml mild curry powder (any generic brand will do) 5ml ground coriander 5ml turmeric 5ml fresh ginger, peeled & chopped 375ml water 50ml grape vinegar 25ml smooth apricot jam 2 bay leaves Directions: In a saucepan, fry the onion and garlic until soft. Reduce heat and add the curry powder, spices and ginger; fry lightly for 2 minutes. Add water, vinegar, jam and bay leaves, and simmer for 2 minutes. Trim the chops of excess fat and arrange in a glass bowl. Cover with the mixture and marinate uncovered for a day, turning over occasionally. Braai the chops over hot coals and heat any leftover marinade to serve as a sauce. This recipe is taken from the book Cape Wine Braai […]
Braai recipe for a spicy smoked BBQ-Sauce
Ingredients: 20 medium tomatoes (preferably Roma) 2 medium onions Fresh chillies (variety and quantity depends on desired heat level) 1 cup tomato sauce (ketchup) 1 cup Italian tomato purée 1,5 cups apple cider vinegar 4 tablespoons aged dark rum or brandy 0,5 cup orange juice (optional) 4 tablespoons mild molasses 0,5 cup light brown sugar 2 tablespoons smoked Spanish paprika 4 teaspoons ground black pepper 8 large cloves garlic, crushed Ground chilli (to taste) Directions: Cut tomatoes in half lengthwise, and scoop or squeeze out the seeds. Peel onions. Place tomatoes cut side up in a smoker on the opposite side to the heat source. Place onions and whole chillies in the smoker as well and smoke until tender. Remove tomatoes, chillies and onions from the smoker. Peel the tomatoes (saving as much juice as possible) and chillies once they are cool enough to handle. Roughly chop the tomatoes, chillies […]