Bean salad
The perfect side dish for a truly South African braai.
Ingredients
1 packet green beans, (300g), tailed
1 can baked beans, (410g)
1 can kidney beans, (410g), drained and rinsed
60 ml chives, chopped, or use salad onions
2 tbsp PnP mayonnaise
1 pinch salt and milled pepper
3 tbsp white balsamic vinegar
Method
Blanch green beans in boiling water until just cooked but still crunchy. Refresh in iced water
Mix baked beans, kidney beans, chives, mayonnaise and balsamic vinegar together.
Season and toss through green beans.
Beer can chicken with curried pineapple wedges
This is Cooked star, Justin Bonello’s, recipe from his book
Ingredients
2 PnP chickens, country-reared
4 garlic, crushed
1 pinch salt and milled pepper
1 dash PnP olive oil
2 cans beer, or ginger beer, for a booze-free version
1 pineapple, peeled and diced
2 tbsp PnP curry powder
8 medium bamboo skewers, soaked in water for 20 minutes
Method
Wash chickens under cool running water and pat dry with kitchen paper.
Mix garlic, seasoning and oil together and rub over chickens.
Open beers and perch chickens upright on the cans. Ensure that chickens sit tightly on cans so they won’t topple over.
Place chickens on a kettle braai, cover with a lid and cook for about 40-80 minutes, depending on size of chickens.
Toss pineapple chunks with a little oil and curry powder.
Thread onto skewers and braai until cooked through and slightly charred.
Serve chicken with pineapple skewers and beer!
The beer boils and steams the flesh, cooking from the inside out, giving it a malty flavour. It will also keep the chicken tender, while the coals crisp the skin.
Curried pork
Amazing on the braai
Ingredients
800 grams pork mince
60 ml curry paste
80 ml dried Turkish apricots, finely chopped
2 cloves garlic, crushed
1 grated lemon peel and juice
3 tbsp mint, chopped, plus extra for serving
3 tbsp coriander, chopped, plus extra for serving
1 pinch salt and milled pepper
8 bamboo skewers, soaked in water for 20 minutes
1 glug PnP olive oil, or canola oil
Yoghurt sauce
1 tsp cumin seed, toasted
1 tsp ground cumin
125 ml PnP yoghurt
1 pinch PnP salt, or to taste
Method
Mix mince, curry paste, apricots, garlic, lemon, herbs and seasoning together.
Divide mince mixture into portions and mould into sausage shapes.
Skewer onto bamboo sticks and squeeze gently to secure.
Brush with oil and fry, grill or braai until cooked through and browned.
Potbrood
Flat-bottomed potjie pots are ideal for ‘oven’ cooking over hot coals.
Ingredients
4 cups PnP self-rising flour
1 tbsp dry yeast
1 tsp PnP salt
1 tsp PnP sugar
1/2 cups water
4 tbsp PnP olive oil
400 grams roasted butternut, (use PnP Traditional Roasted Butternut)
200 grams PnP feta cheese, crumbled
2 sprigs rosemary, chopped
Method
Mix dry ingredients in a bowl
Add the water and olive oil
Mix to form a soft dough then knead well for 5 minutes
Roll the dough into a large rectangle (20 x 40cm)
Top with butternut, feta and rosemary. Season with salt.
Roll into a long sausage shape. Slice into 3cm rounds.
Arrange rounds in a greased potjie with a flat lid
Allow to rise for 30 minutes until doubled in size
Bake bread on a grid about 25cm above medium coals
Place 8-10 coals on lid of pot to cook top of bread
Cook for 30-35 minutes or longer for larger breads
Serve with Pick n Pay ready-made soup
Tartar sauce
This sauce can elevate the everyday frozen fish to gourmet status!
Ingredients
2 packets frozen crumbed hake
500 grams frozen chips, (oven-bake chips)
Tartar sauce
1 cup PnP mayonnaise
1 tbsp PnP green olive, finely chopped
1 tbsp cocktail gherkin, finely chopped
1 tbsp capers, drained, rinsed and finely chopped
2 tsp chives, finely chopped
2 tsp chopped parsley
1 tbsp PnP lemon juice
1 pinch salt and milled pepper
Method
Bake fish and chips according to packet instructions
Mix tartare sauce ingredients together, spoon into a bowl and set aside
Serve fish and chips with a dollop of tartare sauce and green salad
This article sponsored by Pick n Pay.