ORIENTAL GAMMON KEBABS
Serves 4-6
MARINADE
60ml soy sauce
30ml honey
45ml tomato sauce
30ml peanut oil
5ml sesame oil
15ml Chinese five-spice
2ml chilli powder
5ml chopped garlic
5ml chopped ginger
salt and pepper
60ml chopped coriander
500g smoked gammon steaks, cut into strips
wooden skewers, soaked
PINEAPPLE SALSA
half-a-pineapple, peeled and cut into cubes
1 small red onion, finely diced
30ml sweet chilli sauce
15ml olive oil
15ml lime juice
45ml chopped coriander
Combine all the ingredients for the marinade and pour over the gammon strips. Marinade for a few hours or overnight.
Thread the strips on to the skewers and braai on hot coals for 10-15 minutes, basting and turning occasionally. Serve with the pineapple salsa.
SALSA: Mix all the ingredients together and stir well. Refrigerate for 30 minutes before serving.
CURRY LAMB SOSATIES
Makes 6-8
30ml olive oil
1 red onion, finely chopped
5ml chopped garlic
5ml chopped ginger
15ml curry powder
10ml paprika
5ml turmeric
2 bay leaves
15ml cider vinegar
60ml mild chutney
60ml apricot jam
60ml boiling water
15ml brown sugar
15ml salt
500g cubed lamb
2 red onions, cut into wedges
1 red pepper, cut into cubes
wooden skewers, soaked
Heat the oil in a pot. Lightly fry the onion, garlic and ginger. Add the spices and bay leaves and fry for a few minutes. Add the vinegar and stir for a minute.
Add the chutney, jam, boiling water, sugar and salt and bring to the boil.
Remove from the heat, pour into a bowl and allow to cool completely. Add the lamb to the cooled marinade, cover and refrigerate overnight. Skewer the lamb alternately with the red onion and red pepper. Cook on a hot braai for 15-20 minutes, turning and basting frequently.
THAI-STYLE CHICKEN THIGHS
Serves 4-6
125ml coconut milk or cream
125ml sweet chilli sauce
10ml grated fresh ginger
1 clove of garlic, finely chopped
60ml chopped fresh coriander
60ml chopped fresh mint
1 stalk of lemongrass, finely chopped
15ml peanut oil
15ml rice wine vinegar
15ml lime juice
600g chicken thighs
wooden skewers, soaked
Put the coconut milk, sweet chilli, ginger, garlic, herbs, lemongrass, peanut oil, rice vinegar and lime juice into a bowl and stir everything together.
Add the chicken thighs, cover and refrigerate for at least an hour. Remove and skewer the thighs. Braai for about 15-20 minutes, turning and basting frequently with the leftover marinade, or bake in a preheated oven at 180°C for 15-20 minutes, turning and basting halfway.
APRICOT AND OSTRICH KEBABS
Makes 6-8
100ml apricot jam
20ml lemon juice
30ml Worcestershire sauce
5ml freshly grated ginger
1 clove of garlic, crushed
100ml peach chutney
10ml oil
salt and pepper
500g ostrich fillet, cubed
dried apricots
1 yellow pepper, cut into cubes
wooden skewers, soaked
Mix the jam, lemon juice, Worcestershire sauce, ginger, garlic, chutney and oil together. Season with salt and pepper.
Add the ostrich to the marinade and stir to combine. Cover and refrigerate overnight, if possible. Thread the ostrich cubes on to the soaked skewers with the dried apricots and the yellow pepper. Place on a hot braai and cook for 15-20 minutes, turning and basting frequently with the leftover marinade.
* The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.