BEEF FILLET
INGREDIENTS
- 800 g beef fillet
- Sea salt and freshly ground black pepper, to taste
- olive oil, for searing
- For the braai basting, mix:
- ½ cup soya sauce cup
- 2 red chillies, seeded and chopped
- ¼ cups honey
- 3 T canola oil
INSTRUCTIONS
Season the fillet and rub in olive oil. Sear all over on a very hot braai until golden brown and a crust starts to form – resist the urge to keep turning it over. Remove from the heat and pour the basting over the fillet as it rests. Just before you’re ready to serve, place it back on the braai and baste the meat until sticky and catching slightly but not burning.
When cooked to your liking, remove from the heat and allow to rest for 10 minutes. Slice, dress with basting sauce and serving with the salad.
SPICY COLESLAW
INGREDIENTS
- 1 small cabbage, shredded finely
- 3 large carrots, grated
- 4 spring onions, sliced
- 2 ripe mangoes, chopped
- 125 ml soy sauce
- 175 ml rice wine vinegar
- 1 5 cm piece of ginger, grated
- 2 garlic cloves, chopped finely
- 1 T treacle, brown, palm or maple syrup
- 1 small bunch of fresh coriander, chopped
INSTRUCTIONS
Mix all ingredients together and leave for about 15 minutes to soak up all the juices.
BEEF BURGER
INGREDIENTS
- 2 beef burger patties
- 3 T mayonnaise
- 2 t mustard
- 2 seeded burger buns
- Tomatoes, sliced as a topping
- Raw beetroot, shredded as a topping
- Watercress, as a topping
INSTRUCTIONS
Lightly brown beef burger patties for 5 minutes on each side in a skillet or ovenproof pan. Generously sprinkle with the biltong mixture and place under a hot grill for 5 minutes. Mix 3 T mayonnaise with 2 t mustard and spread onto 2 seeded burger buns. Top with the hot burger patty, sliced tomatoes, shredded raw beetroot and watercress.
POLENTA CHIPS
INGREDIENTS
- Olive oil, for greasing
- 1 litre chicken stock
- 1 litre water
- 500 g polenta
- 35 g Parmesan, finely grated
- 2 cups sunflower oil
- Sea salt and freshly ground black pepper
INSTRUCTIONS
Brush two 22 x 30 cm baking trays with olive oil. Bring the stock and water to a boil in a large saucepan over a medium-high heat. Gradually add the polenta in a thin steady stream, whisking constantly until incorporated. Reduce the heat to medium and cook, stirring constantly with a wooden spoon, for 2 minutes. Remove from the heat and stir in the Parmesan. Pour the polenta evenly into the prepared baking trays and use the back of a spoon to smooth the surface. Cover with baking paper and chill for 30 minutes. Turn the polenta out onto a clean work surface, then use a sharp knife to cut it into 2 cm x 8 cm strips. Heat the sunflower oil in a large, heavy-based saucepan until very hot. Add the polenta chips in batches and deep-fry for 5 minutes, or until golden brown. Season to taste.
SALMON CROSTINI
INGREDIENTS
- 1 thin baguette
- 2 tbsp extra virgin olive oil
- 2 tbsp melted butter
- 3/4 cup Greek yogurt
- 6 tbsp cream cheese
- 2 tbsp fresh chopped dill
- 1/2 tbsp fresh lemon juice
- Salt to taste
- 4 oz smoked salmon
- Capers or fresh dill for garnish
INSTRUCTIONS
Preheat oven. Slice the baguette along a diagonal into.
While baguette slices are toasting, place 1/4 cup Greek yogurt, cream cheese, dill, and lemon juice into a food processor. Process for about 30 seconds, scraping the sides of the processor periodically, till ingredients are well combined. Continue to add Greek yogurt till the mixture is soft and spreadable, but not overly liquid. I usually add about 3/4 cup of Greek yogurt, but the consistencies vary from yogurt brand to yogurt brand, so best to add slowly till the texture is right. Add salt to taste and process again to combine.
Stir together the melted butter and olive oil. If using unsalted butter, add a small pinch of salt to the mixture and stir to combine. If using salted butter, no need to add any additional salt. Brush the tops of the bread pieces with the oil and butter mixture.
Cut the smoked salmon into pieces large enough to top the baguette slices.
When the baguette slices have cooled, top each slice with 1 tsp of the Greek yogurt mixture. Top the Greek yogurt mixture with a slice of smoked salmon. Place another small dollop of Greek yogurt mixture in the center of the smoked salmon slice. Top the small dollop with a couple of capers.