Prawns on the coals
Carlo’s father, the late Oupa Willem, taught the kids how to eat fish. “To this day, they believe that all fish belong to Oupa Willem! That’s why they love eating prawns, in memory of him,” says Corné.
butter garlic
Melt a large knob of in a flat pan over the coals. Add chopped and a few
Add the cleaned as soon as the butter starts to bubble and fry on both sides until pink. It’s as easy as that!
• 45ml whole coriander • 60ml black peppercorns • a pinch of chilli flakes • 60ml olive oil • one large beef fillet, about 2kg • salt • 1 bottle Pesto Princess basil pesto • basil leaves, to garnish
1
Grind the coriander, black peppercorns and chilli flakes with a mortar and pestle or crush with the blade of a chef’s knife. Add the olive oil and rub the fillets all over with this mixture. Place the fillets in a bowl, cover with cling film and marinate for an hour or so while the fire makes coals.
Make sure the meat is at room temperature and the coals are nice and hot. Braai the fillet for about 20–30 minutes, depending on how you like it. Brush with a little barbecue sauce if you want to glaze the meat, but remember the pesto is already very flavourful. When the meat is ready, season well with salt and let it rest for 15 minutes before carving it. Arrange the slices on a serving platter and drizzle liberally with the pesto. Sprinkle with basil leaves and serve at room temperature. Buy bread dough and braai roosterkoek as a delicious side dish.
• 4 eggs • 250ml water • 125ml vinegar • 180ml light brown sugar • 15ml gelatine • 15ml mustard powder • a pinch of turmeric • salt and pepper to taste • 250ml cream, stiffly whisked • blueberries and mint, to garnish
Whisk the eggs until light and fluffy in a large mixing bowl over a pot of boiling water – it’s vital that the bowl doesn’t touch the water. Add the water and vinegar while whisking continuously.
Mix the sugar, gelatine, mustard, turmeric and salt and pepper. Stir this into the egg mixture and continue whisking over the boiling water until thickened. Remove the bowl from the pot and keep on beating until the bowl and the mixture is lukewarm (otherwise it forms scrambled eggs).
Fold the cream into the mustard mixture and pour it into a ring mould that has been rinsed with cold water. Refrigerate until set. Turn out onto a serving platter and garnish with blueberries and mint.