Butterfly lamb with cherry glaze
Chris Collingridge
Butterfly lamb with cherry glaze Chris Collingridge
Brined turkey with stuffing skewers
Picture: Chris Collingridge
Brined turkey with stuffing skewers Picture: Chris Collingridge
Peri-peri duck
Picture: Chris Collingridge
Peri-peri duck Picture: Chris Collingridge
Roast beef
Picture: Chris Collingridge
Roast beef Picture: Chris Collingridge
Slow roast pork belly
Picture: Chris Collingridge
Slow roast pork belly Picture: Chris Collingridge

Take the heat out of the kitchen this festive season and cook your main course on a braai outside.

 ON THE MENU

Butterfly lamb with cherry glaze

Slow roast pork belly

Roast beef

Peri peri duck

Brined turkey with stuffing skewers

 

BUTTERFLY LAMB WITH CHERRY GLAZE

Serves 6-8

1.8kg deboned leg of lamb

60ml balsamic vinegar

15ml chopped garlic

15ml wholegrain mustard

45ml black cherry jam

15ml olive oil

45ml chopped thyme

45ml chopped rosemary

salt and pepper

fresh cherries for garnishing

roasted shallots and carrots to serve

Place the lamb in a strong plastic bag.

Combine the balsamic vinegar, garlic, mustard, jam, olive oil, herbs and seasoning and mix well.

Pour over the lamb and massage into the meat. Set aside to marinate for a few hours or overnight.

When ready to cook, bring the meat to room temperature. Prepare an indirect heat in a covered braai.

Place the meat in a disposable container and roast, basting frequently with the marinade, for 45-50 minutes or until the desired doneness.

Remove from the braai, cover with foil and rest for 10 minutes before slicing. Garnish with fresh cherries and serve with roasted shallots and carrots if desired.

Place the remaining marinade in a small pot and bring to the boil. Simmer until thickened. Serve with the sliced meat.

 

SLOW ROAST PORK BELLY

Serves 6-8

500g baby onions, peeled and halved

4 apples, peeled, cored and quartered

30ml brown sugar

30ml honey

45ml olive oil

125ml chicken stock

30ml fresh thyme leaves

2kg pork belly

20ml sugar

10ml paprika

10ml fennel seeds

15ml ground cumin

5ml garlic salt

salt and pepper

Place the onions and apples in a heatproof or tinfoil dish.

Mix together the brown sugar, honey, olive oil, stock and thyme and pour over the onions and apples.

Score the fat of the pork belly with a sharp knife in a diamond pattern.

Mix together the sugar, paprika, fennel seeds, cumin, garlic salt, salt and pepper.

Place the pork skin-side down on a cutting board and rub the sugar mixture evenly onto the meat, leaving the skin free.

Rub the skin with coarse salt.

Place the pork skin-side up on top of the onions and apples.

Prepare the braai for indirect method with the coals moved to either side.

Roast the pork for 2-3 hours with the lid on, checking occasionally. Add more liquid to the onions and apples if necessary to prevent burning.

Once cooked, place the pork under the grill for a few minutes to crisp up the crackling.

 

ROAST BEEF

2.3kg topside beef roast

60ml wholegrain mustard

30ml brown sugar

30ml olive oil

salt and pepper

250g streaky bacon or pancetta

SAUCE

60ml crème fraîche

15-20ml horseradish sauce

30ml chopped chives

Place the beef in a disposable roasting pan.

Combine the mustard, brown sugar, oil and seasoning and mix well. Rub this into the roast.

Place slices of bacon or pancetta over the roast. Secure with toothpicks.

Place in the covered braai and cook over indirect heat for about two hours or until cooked to the desired doneness.

Remove from the coals and cover with foil to rest for 10 minutes before carving.

Serve with roasted beetroot and hasselback potatoes if desired.

SAUCE: Combine all the ingredients and mix.

 

PERI PERI DUCK

Serves 4

1.8kg whole duck

60ml olive oil

zest and juice of 2 lemons

1 red chilli, deseeded and chopped

125ml peri peri sauce

30ml brown sugar

salt and pepper

Place the duck in a deep dish or strong plastic bag.

Combine all the ingredients together, pour over the duck, refrigerate and marinate overnight.

Remove the duck from the marinade, lay breast-side up in a foil container and roast in a preheated gas braai or on the braai using the indirect method.

Baste frequently with the leftover marinade.

Pour off the fat half-way through cooking and use to make roast potatoes.

Remove the duck, cover with tinfoil and allow to rest for 10 minutes before carving. Serve with crispy roast potatoes.

 

BRINED TURKEY WITH STUFFING SKEWERS

Serves 8-10

BRINE

2-3 litres of cold water

250ml salt

250ml sugar

2 oranges, sliced

15ml black peppercorns

1 cinnamon stick

2 star anise

30ml coriander seeds

15ml caraway seeds

a few whole cloves

30ml allspice berries

a few sprigs of rosemary

a handful of fresh thyme

TURKEY

1 medium turkey

100g butter

45ml Moroccan spice rub

salt and pepper

STUFFING BALL SKEWERS

500g pork sausages

500g pork mince

1 onion, finely chopped

5ml chopped garlic

250ml breadcrumbs

60ml chopped fresh sage

salt and pepper

250g streaky bacon

BRINE: Combine all the ingredients and mix well. Add the turkey, making sure it is submerged (add extra water if necessary). Cover, refrigerate and leave overnight.

The next day, rinse the turkey well and pat dry. Spatchcock the turkey by removing the back bone. This will help the turkey cook quicker.

TURKEY: Combine the butter, spice rub and seasoning and mix well. Smother the turkey with the butter.

Place in a disposable roasting tray and cook over an indirect heat for 2 hours or until the juices run clear when the turkey is pierced at the thickest part.

Keep basting with the pan juices during the cooking time.

Remove and set aside covered for 10 minutes before carving.

STUFFING BALLS: In a bowl, squeeze out the sausage meat from their casings and mix with the pork mince, onion, garlic, breadcrumbs and sage.

Season with salt and pepper and mix together well.

Make into balls and wrap each in a piece of bacon.

Place on a baking tray and bake at 180C for 10-15 minutes, until cooked.

Place on skewers and serve with the turkey.

NOTE: The stuffing balls can also be cooked over the coals.