I love autumn but a part of me feels sad to say goodbye to summer. I’m definitely more of a summer than a winter type of girl! But then again I’m also looking forward to making winter soups and of course some nice stews – after seeing Rose & Thorn’s yummy Tin Tin soup yesterday. I suppose I’m in two minds over this!
But we’re not quite there yet – so we took full advantage of the lovely day we had on Sunday with a nice braai. For starters we made spicy marinated prawn skewers. And this yummy looking chicken on the Cadac kettle braai – inspired by Chef Caro off course! I’ve made this in the oven before and this was the first time we’ve made this in a kettle braai. It came out sooo good! The skin was crispy and the meat succulent and juicy! I served the chicken with a creamy potato bake and a fresh garden salad.
After skewering the cleaned prawns (I didn’t shell them) with some lemon wedges on kebab sticks I left it to marinade for about 20 minutes.
For the marinade you’ll need:
Half a cup of LM Piri Piri sauce (This stuff is quite potent!)
3 tbls honey
Zest and juice of a lemon
Braai on hot coals for about 2 – 3 minutes on each side. Serve immediately.
Now for the chicken – you’ll need:
Half a cup of softened butter
1 tbls Ina Paarman’s Rosemary and Olive seasoning
1 tsp smoky barbeque seasoning (or chicken spice)
1 can of beer (empty or drink ‘till about ¾ full)
Mix everything together and rub the butter mixture all over the chicken. Also rub some of the butter underneath the skin. Place the chicken upright over the can of beer and braai in the kettle braai for about an hour until cooked.
Enjoy the rest of this short week – I’m sure everyone is looking forward to the upcoming long weekend!