Pork ribs with pump­kin crisps

Fairlady - - BANTING BRAAI -

Serves 6 PREP TIME: 20 minutes (+cook­ing time) • 2 large racks pork ribs, about

1.5kg in to­tal • 4 star anise • 2 cin­na­mon sticks • 2 tbsp all­spice ber­ries For the bast­ing sauce • 150g sun­dried toma­toes, mar­i­nated in olive oil, drained • 1 tsp smoked paprika • 1 tsp ground cin­na­mon • 2 tbsp bal­samic vine­gar • 1 tsp honey • hi­malayan salt and black pep­per

For the crisps

• ½ cup co­conut oil • 300g pump­kin, thinly sliced

1. Put the ribs and the spices in a large pot and cover with cold wa­ter. Bring to a boil, re­duce the heat and sim­mer for 15 minutes. Drain, place the ribs in a shal­low dish and leave to cool.

2. For the bast­ing sauce: Place all the in­gre­di­ents in a blender along with 2 tbsp wa­ter and blitz un­til smooth. Brush the mix­ture over the ribs and re­frig­er­ate for 1 hour.

3. Cook the ribs over medium coals un­til they’re crispy and cooked through, bast­ing oc­ca­sion­ally with the re­main­ing sauce. 4. For the crisps: Heat the co­conut oil in a small saucepan and fry the pump­kin slices un­til crispy. 5. Serve ribs hot, with pump­kin crisps.

Spatchcock chicken with lemon peri-peri but­ter

Serves 6 PREP TIME: 40 min (+ cook­ing time) • 2 spatchcock chick­ens • 2 cups but­ter­milk

For the but­ter

• 130g but­ter, soft­ened • 1 tsp dried chilli flakes,

crushed • 2 cloves gar­lic, chopped • 2 spring onions or salad onions,

finely chopped • juice and zest of 1 lemon • hi­malayan salt and black pep­per

For the bast­ing sauce

• 3 tbsp co­conut oil, melted • 2 tsp white wine vine­gar • 1½ tsp paprika • pinch of cayenne pep­per • big pinch dried chilli flakes • lemon wedges, to serve • home­made peri-peri sauce,

to serve (recipe on page 93)

1. Place the chick­ens in a shal­low dish, pour the but­ter­milk over and al­low to stand for 30 minutes. Drain the meat. 2. For the but­ter: Mix to­gether all the in­gre­di­ents, then slide the but­ter un­der the skin of the chicken as far back as it will go and sea­son the meat well.

3. For the sauce: Mix all the in­gre­di­ents to­gether and brush over the chick­ens.

4. Place the meat on the braai and cover with foil or a lid. Cook for 30-40 minutes, or un­til cooked through and golden, bast­ing oc­ca­sion­ally. 5. To serve: Cut the chicken into por­tions and serve with the peri-peri sauce and lemon seg­ments that have been char­grilled over the braai.

Mush­rooms with cheesy artichoke fill­ing

Serves 6 PREP TIME: 10 min (+ cook­ing time) • 6 large brown mush­rooms • melted co­conut oil, for bast­ing

For the fill­ing

• 120g baby spinach, blanched and chopped • 20g fresh pars­ley, chopped • 200g artichoke hearts, drained

and chopped • 50g pecorino cheese, grated • 120g cream cheese • hi­malayan salt and black pep­per • pick­led red onion (recipe on page 95) and fresh thyme, to serve

1. Brush the mush­rooms with the co­conut oil.

2. For the fill­ing: Place the spinach, pars­ley, artichoke, cheese and cream cheese in a blender, and blitz to com­bine. Sea­son well.

3. Spoon dol­lops of the mix­ture onto the mush­rooms and cook in a pan on the braai un­til the mush­rooms are soft and the cheese has melted.

4. Serve hot, topped with pick­led onion and fresh thyme.

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