All Braai’d Out!
September 25, 2011 in Uncategorized
Due to a slight change of plan, we had our braai yesterday instead of today. I’m really pleased we did, as it’s much better trying recover on a Sunday than on a work-day!
I’ve learned one very big lesson since my last post … NEVER NEVER NEVER let Younger Teen have free rein at choosing the meat for a braai, unless I’m planning on feeding the entire neighbourhood instead of only 6 people.
I unpacked the groceries when we returned from the supermarket to find:
- 2 packs of Boerie
- 7 Porterhouse steaks
- 6 lamb chopes
- 2 packs of pork sausages
- 1 giant pack of Pork Texas steaks
- 12 peri peri mini chicken drumsticks
- 12 BBQ mini chicken drumsticks
On the bright side, I won’t need to cook again for at least the next 2 weeks!!
Sue arrived early to give me some really great tips on turning normal food photos into ‘food porn’ – most of the pics below were taken by her, but I hope that my future pics are able to do justice to what she taught me yesterday.
On the menu (apart from the obscene amount of meat) was the following:
Balsamic-roasted Rosa Tomatoes & Spring Onions – recipe adapted from one by Jamie Oliver
Preheat the oven to 180C.
Finely slice 4 large cloves of garlic & roughly tear a handful of fresh basil – sprinkle over the bottom of an ovenproof dish.
Empty 2 medium punnets of Rosa cherry tomatoes over the basil/garlic & add 1 pack of spring onions, sliced into 1-2″ lengths.
Season with freshly-ground salt & pepper then pour over 200ml cheap balsamic vinegar & 3 tblspns olive oil.
Tuck 8 bay leaves between the tomatoes & cook in the preheated oven for 1 hour.
These can be served hot as a side vegetable or either warm or at room temperature as a salad (which is what I did).
Green salad with home-made Italian herb dressing (recipe from a free Robertsons hand-out I got the other day)
Whisk together 1 tblspn Robertsons Italian Herbs Paste, 60ml olive oil, 1 tblspn lemon juice, 1/2 tblspn sugar, 2 tblspns water & freshly ground black pepper.
Creamy potato & onion bake
Pork sausages, which I rubbed with Dijon mustard then wrapped in streaky bacon before cooking.
For pudd, we had some yummy Choc-Mint Caramel Fridge Tart, which I found on Tigger’s blog & which went down a real treat! Click here for the recipe.
A late edit: browniegirl has just pointed me in the direction of Cook Sister‘s annual event, Braai, the Beloved Country – I’ll definitely be going back to that site for inspiration for my next braai, once the entries to this event have been posted!