Okay, now what do I feed these peo­ple?

Nine friends will raid your back­yard in 24 hours. Miche­lin-starred chef Fabio Traboc­chi has you cov­ered with his favourite out­door cui­sine: gourmet cheeses­teaks. Here’s your plan:

Men's Health (South Africa) - - GEAR -

1 DAY BE­FORE

Go shop­ping. Your list: BABY MAR­ROW OR­GANIC TOMA­TOES ONIONS BELL PEP­PERS EX­TRA VIR­GIN OLIVE OIL; BAG OF CHAR­COAL BRI­QUETTES BEEF TEN­DER­LOIN STEAKS (220G EACH) ALU­MINIUM FOIL A BOT­TLE OF YOUR FAVOURITE GIN LITRES OF TONIC WA­TER CU­CUM­BER A HAND­FUL OF JU­NIPER BERRIES (OP­TIONAL) MEDIUM-THICK SLICES FON­TINA/PRO­VOLONE/ GOUDA/GRUYERE CHEESE LARGE CRISPY ROLLS BASIL FOR GAR­NISH

1 HOUR TO GO

Ig­nite the bri­quettes in a chim­ney starter. While you wait for red-hot coals, slice the baby mar­row, toma­toes, and onions into one-cen­time­tre-thick disks. Slice the pep­pers into thick strips. Toss them in a big bowl with a driz­zle of olive oil and a few pinches of salt and pep­per. Drink a beer while do­ing this.

45 MIN­UTES OUT

Pour the coals on one side of the braai; this cre­ates a sear­ing area and a warm­ing area. While the grid heats up (15 min­utes or so) set your oven to warm. Take the ten­der­loins out of the fridge and sea­son both sides with salt and pep­per.

30 MIN­UTES OUT

Oil the grid. Braai the veg­eta­bles on

the hot side of the grid un­til you see black char marks, 3 to 5 min­utes per side. Trans­fer pieces that look done onto a bak­ing sheet as you go. Cover the sheet with foil and leave it in the oven.

15 MIN­UTES

Set the ta­ble with some glasses, a bowl of ice, a tot glass, the bot­tle of gin, the tonic wa­ter, and

the cu­cum­ber (sliced) and ju­niper berries.

THE AR­RIVAL

While your friends are mak­ing their own G&Ts to their pre­ferred strength (gar­nish­ing with cu­cum­ber and berries – or not), braai the steaks over di­rect heat to medium rare, about 4 min­utes per side. Never more.

10 MIN­UTES IN

Take the meat off the flame; rest it be­neath foil for 5 to 10 min­utes. Fix your­self a drink. Min­gle.

22 MIN­UTES IN

Slice the meat against the grain in one-cen­time­tre-thick pieces to the same length as your rolls. Set the strips in groups of four on the warm­ing side of the grid, with a slice of cheese on. Toast the rolls on the other side. Pull the veg­gies out of the oven, gar­nish with basil, and serve with the sand­wiches.

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