More braai (barbecue) recipes

CURRIED  BUTTERNUT

3 butternuts, quartered and seeds removed
10ml (2 tsps.) crushed garlic
15ml (1 tbs) curry powder
5ml (1 tsp)
pinch of black pepper
10ml (2 tsps) sugar
60ml (2 tbs) olive oil

1.  Combine all the ingredients except the butternut.
2.  Rub onto butternut and place on braai.
3.  Turn several times to prevent burning.
4.  Cook until tender.

Serves six to eight

Defy one step ahead

I showed you my first microwave cookery book or should I say booklet!  At the time I wrote this  simplistic little booklet for Toshiba it proved to be not only useful but necessary for our market.   Defy saw this need and were the forerunners in using a cookery book special written for the South African market.   Other microwave brands had UK cookery books often with recipes our market could not identify with, actually Defy's first cookery book was bilingual, here is a picture.





 

I still believe you can microwave meals in minutes.  Unfortunately this book filled with not only the know-how of microwave cooking but delicious recipes, is out of print!  Maybe we can get it re-printed?  What do you think?  In the meantime my blog will have to suffice.  Let's get back to more braai recipes!



 



Fresh mint from my garden

 

 

I have a small herb garden, last week I planted  mint I guess the lamb recipe inspired me.   Mint is very refreshing and can be used in many summer recipes, you can easily plant mint in a container if you don't have a garden, I must warn you that it grows prolific and tends to invade other plants.

In earlier centuries it became very popular to send bouquets or posies of flowers with hidden messages of love and friendship, for example a posy of thyme, mint and sorrel would convey affection.  Mint is a versatile herb from mint sauce, mint foot baths, mint cleanser to the popular American South Mint Julep.  The drink became so popular in America in the mid-nineteenth century that temperance campaigners in the state of Virginia demanded that all mint beds be destroyed!!

 

 

MINT JULEP

 

For each serving;

 

3 sprigs of fresh mint

1/2 tsp castor sugar

15ml (1 tbs) soda water

Crushed ice cubes

1 measure of bourbon

Sprig of mint, to decorate 

 

1, Crush the mint in a tumbler with the sugar and rub it around the inside of the glass.

2. Discard the mint.

3. Add the soda wsater and stir until the sugar dissolves.

4. Add the crushed ice and pour over the bourbon, DO NOT STIR.

5. Decorate with sprig of mint



BUTTERFLIED LEG OF LAMB WITH MINT MARINADE

 

 

 

 

This looks so delicious!

 

 

 

Credits:  Sherryn Tedder

Photography:  Kim Thunder

 





It's braai (barbecue) time!

Although yesterday was on the cool side today we had a lovely promise of summer.  Can I ask if winter is over?  Well, in Cape Town we tread carefully and don't easily pack away our warm clothes but we do have a braai come rain or sunshine.  As you know my husband and I moved to lovely Somerset West with it's lovely mountains, vineyards, tree lined streets and the sea around the corner.  Our new home was a renovating challenge and the garden needed tender love and care so we have been planning, building and planting, that's why I have been quiet on the blog.  I think having an outside area is just as important as the inside of your home.  We enjoy our new outside area not only for entertaining, but we sit outside with a cuppa, have lunch or read a book. I'm posting a selection of braai (barbecue) recipes for you to enjoy.

BUTTERFLIED LEG OF LAMB WITH MINT MARINADE

1.5kg leg of lamb, boned
(Ask your butcher to debone the leg of lamb for you)
45ml (3 tbs) finely chopped mint
125ml (1/2 cup) olive oil
1 onion, finely chopped
30ml (2 tbs) smooth apricot jam
15ml (1 tbs) white vinegar

1. Open out boned leg of lamb, make vertical cuts into thick muscle at 40 mm intervals.
2. Place meat into marinating dish
3. Mix together remaining ingredients and spread over the lamb.
4. Allow to marinate three hours in refrigerator or overnight.
5. Place lamb directly onto grid over moderately hot fire.
6. Braai 20 minutes on each side, basting frequently with marinade.
7. Check for doneness by pressing meat with finger tips.  If meat is still "flabby" it is rare, cook a little longer until done.
8. Remove from heat, allow to stand 10 minutes, slice and serve.

Serves six to eight 

My test kitchen 20 years ago

 

Those years I had more microwave ovens than work space!  Here I tested, developed and wrote recipes to the delight and dismay of both friends and family

My Profile

Since 1982 I have been involved in microwave cooking and technology, during that time I wrote six books on the subject, and was the Microwave Food Editor for Your Family magazine for 10 years.  Those were great years.  By choice during  that time I did not own a conventional stove, pots and pans were packed away.  I decided to make this technology my career choice.  For me to understand this technology, I had to use it.  My kitchen became my office, surrounding myself with many microwave ovens.  I was able to test and try these ovens, the various power output ovens, combination ovens, grill feature ovens, giving me a wider understanding of the technology.  Endless recipes were tried and tested to both the delight and dismay of family and friends.  My first cookery book was a homemade hand drawn and a typed booklet with a know how to and recipes.  This little booklet was used in Jeans Microwave Cookery School until the shiny hard covered book with coloured pictures was published.   Microwave Meals in Minutes.  Sadly out of print but maybe just maybe.......????

 



My work in microwave technology and cooking opened international doors for me, I travelled each year to international microwave conferences, presenting papers at some of these conferences.  I had a keen interest in the safety of microwave cooking and attended workshops in the USA and the UK on the subject until I was convinced that microwave cooking was safe if not even better in retaining the essential nutrients we need.

 

Do I enjoy fine dining and good food?  Yes I do, and have great admiration for conventional food writers and chefs.  I now own a conventional stove and combine the two methods easily.  This blog is about good food whether microwaved or conventional.  Enjoy I have some great recipes to share.