WARMING

Set the boerie and chops aside and take a culinary journey around the globe over the coals with these fab recipes

ON OUR COVER

BRAAI baking tray, reserving marinade. Turn off gas braai. Place tray on grill. Cook brisket, with hood closed and using indirect heat, for 30 minutes. Reduce heat to medium. Cook brisket for a further 20-30 minutes or until cooked through. Meanwhile, place the reserved marinade in a small saucepan over medium-high heat. Bring to the boil. Reduce heat. Simmer, uncovered, for 2-3 minutes or until thickened slightly.

Remove from heat. Remove beef from tray. Place, fat-side down, on grid. Cook for five minutes or until lightly charred. Transfer to a plate. Cover loosely with foil. Stand for 10 minutes to rest. Thinly slice. Place all ingredients in a bowl for rosti. Mix well.

Season with salt and pepper. Heat a well-greased gas solid plate grid and grill on medium-high heat. Using ¼ cup of potato mixture at a time, spoon onto hotplate. Press down with a spatula to 1cm-thick rosti. Cook for 2-3 minutes each side or until crisp and golden. Add spring onion to grill. Cook, turning, for one minute or until just beginning to char. Serve beef with rosti and a salad and drizzle with reserved sauce. 5ml (1 tsp) dried oregano

5ml (1 tsp) dried thyme

5ml (1 tsp) smoked paprika

Pinch of cayenne pepper

30ml (2 tbsp) extra virgin olive oil 2 garlic cloves, crushed

Salt and freshly ground black pepper

lemon, zested

50g butter, melted

Grilled corn on the cob

Lemon wedges

Red Pepper and Tomato Salsa:

15ml (1 tbsp) extra virgin olive oil

red onion, finely chopped

1 garlic clove, crushed

200g cherry tomatoes, halved

100g char-grilled red pepper, chopped 15ml (1 tbsp) red wine vinegar

5ml (1 tsp) brown sugar

30ml (2 tbsp) finely chopped fresh coriander leaves

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Preheat a gas braai with a hood to a medium heat — or make an indirect fire on a kettle braai. Pat chicken dry (including cavity) with paper towel. Place chicken on a chopping board, breast-side down, with the cavity facing you. Using kitchen scissors, cut along both sides of backbone and discard. Open out chicken. Turn over. Press down with heel of your hand, to flatten. Combine spices, oil and garlic in a small bowl. Rub spice mixture all over chicken. Season with salt. Cook chicken, skinside down, on greased grill for five minutes or until skin is golden and crisp. Turn chicken. Cook, with hood