SIDE BY SIDE

We all have our favourite go-to side dishes when it comes to host­ing a braai. Why not switch things up and take the crown with our spread of de­li­cious op­tions? You’ll be the talk of the town, come Na­tional Braai Day on 24 Septem­ber

Food & Home - - Contents - RECIPES, STYLING AND PHO­TO­GRAPHS BY HEIN VAN TONDER

This Braai Day, we’re pulling out all the stops with an ar­ray of sapid sides

If you don’t have time for your labneh to drain, you can buy the ready­made ver­sion from spe­cial­ity cheese shops or Mid­dle Eastern delis

Serves 4 – 6 EASY 1 hr

WHAT YOU NEED

LABNEH

500g dou­ble-cream plain yo­ghurt 3g (½ tsp) fine salt

zest of ½ lemon

15ml (1 tbsp) ex­tra-virgin olive oil salt and freshly ground black pep­per, to taste

DRESS­ING

45ml (3 tbsp) ex­tra-virgin olive oil 30ml (2 tbsp) white wine vine­gar small hand­ful fresh mint leaves, roughly chopped + ex­tra, to gar­nish 1 gar­lic clove, peeled and minced ½ red onion, peeled and thinly sliced 5g (1 tsp) sea salt flakes

1g (½ tsp) dried chilli flakes freshly ground black pep­per, to taste

MAR­ROWS

45ml (3 tbsp) ex­tra-virgin olive oil 6 medium mar­rows, cut into 0,5cm-thick rounds

30g raw al­monds, chopped HOW TO DO IT

1 For the labneh, line a sieve with a large piece of cheese­cloth/muslin

(or a clean tea towel) and place over a large bowl. In a sep­a­rate bowl, com­bine the yo­ghurt and the fine salt. Trans­fer the mix­ture to your cheese­cloth/muslin. Tie the ends to­gether and leave to drain over the bowl, re­frig­er­ated, for 2 – 3 days.

2 Mix the lemon zest, 15ml (1 tbsp) olive oil and sea­son­ing with 250g (1 cup) labneh. Set aside un­til needed. Re­frig­er­ate any left­over labneh for use in other dishes (visit foodand­home.co.za for recipes).

3 For the dress­ing, com­bine the 45ml (3 tbsp) olive oil with the re­main­ing dress­ing ingredients to­gether in a large bowl. Set aside un­til needed.

4 For the mar­rows, heat the 45ml (3 tbsp) olive oil in a large fry­ing pan over medium heat. Add the mar­rows in batches and fry un­til golden brown, about 4 – 5 min­utes per side. Us­ing a slot­ted spoon, re­move the mar­rows from the pan and trans­fer to the dress­ing. Stir un­til the mar­rows are en­tirely cov­ered. Set aside to mar­i­nate, about 30 min­utes.

5 To serve, spread the sea­soned labneh over the base of a serv­ing plat­ter/skil­let. Top with the mar­i­nated mar­rows. Driz­zle with any left­over mari­nade. Gar­nish with the chopped al­monds and fresh mint leaves.

LET­TUCE WEDGES WITH TEM­PERED BUT­TER­MILK DRESS­ING

Adapted from the Sethi sib­lings’ ice­berg wedge with tem­pered but­ter­milk recipe, as pub­lished on thetimes.co.uk

Serves 4 EASY 30 mins

WHAT YOU NEED DRESS­ING

25ml veg­etable oil

10g (1 tbsp) mustard seeds 8g (1 tbsp) cumin seeds

6g (1 tbsp) co­rian­der seeds, roughly crushed

250ml (1 cup) but­ter­milk hand­ful fresh mint leaves, chopped hand­ful fresh co­rian­der, chopped 1 gar­lic clove, peeled and minced pinch sea salt flakes, to taste pinch white sugar, to taste squeeze lemon juice, to taste

SALAD

10g (1 tbsp) sesame seeds

9g (1 tbsp) sun­flower seeds

2g (½ tsp) onion seeds (optional) 3 baby gem let­tuce hearts, cut into wedges

3 radishes, thinly sliced

3 spring onions, chopped HOW TO DO IT

1 For the dress­ing, heat the veg­etable oil in a pan over medium heat. Add the mustard, cumin and co­rian­der seeds, and fry un­til they are crackling and pop­ping. Re­move from heat and trans­fer the seeds to a heat­proof bowl. Add the but­ter­milk and whisk un­til well com­bined. Stir in the freshly chopped mint, co­rian­der and minced gar­lic. Add the salt, sugar and lemon juice to taste. Re­frig­er­ate un­til ready to serve.

2 For the salad, toast the sesame, sun­flower and onion seeds (if us­ing) in a dry fry­ing pan over medium heat un­til the sesame seeds turn golden brown, about 5 min­utes. Re­move from heat and set aside to cool. 3 Ar­range the baby gem let­tuce hearts in a serv­ing plat­ter. Driz­zle with the dress­ing and top with the sliced radishes and spring onions. Sprin­kle with the toasted seeds.

PO­LENTA TART

Serves 6 – 8 EASY 1 hr

WHAT YOU NEED

TART

1L (4 cups) veg­etable/chicken stock 500ml (2 cups) wa­ter

250g (1½ cups) in­stant po­lenta 100g (1 cup) Parme­san, grated

5g (2 tbsp) fresh thyme leaves salt and freshly ground black pep­per, to taste

TOP­PINGS

3 medium aubergines, each cut into 5 thick slices

1 large yel­low pep­per, seeded and cut into strips ex­tra-virgin olive oil, to brush

1 x 130g jar store-bought basil pesto

38g (about 15) pit­ted Kala­mata olives 180g (about 4) mar­i­nated ar­ti­choke hearts, chopped small hand­ful cherry toma­toes on the vine, oven-roasted

55g sun­dried toma­toes, quar­tered 83g (about 10 drained) boc­concini moz­zarella balls, torn

½ red onion, peeled and thinly sliced small hand­ful fresh basil leaves

HOW TO DO IT

1 Pre­heat the oven to 200°C. Grease a 27cm round, fluted, loose-base tart tin. 2 For the tart, place the stock and wa­ter in a large pot and bring to a boil over medium heat. Slowly add the po­lenta, whisk­ing con­tin­u­ously un­til in­cor­po­rated. Re­duce the heat and sim­mer, stir­ring oc­ca­sion­ally, un­til thick­ened, about 10 min­utes.

3 Add the grated Parme­san and fresh thyme leaves. Sea­son to taste and stir un­til well com­bined.

4 Pour the mix­ture into the pre­pared tart tin. Bake in the pre­heated oven un­til slightly crispy on top, about 25 min­utes. Re­move from oven and set aside to cool in the tin, about 20 min­utes.

5 While the tart is cool­ing, brush the aubergine and yel­low pep­per slices with the olive oil. Set aside. Heat a grid­dle pan over high heat. Ar­range the coated veg­eta­bles in the pan and grill un­til charred in places, about 3 – 4 min­utes per side. Re­move from heat and set aside.

6 Care­fully re­move the tart from the tin and place it on a serv­ing plat­ter. Spread the basil pesto over the top. Ar­range the chargrilled aubergine and yel­low pep­per slices, along with the re­main­ing ingredients, on top. Serve im­me­di­ately.

CRUSHED BABY POTA­TOES WITH VE­GAN AÏOLI AND BLACK SALT

Serves 6 EASY 1 hr

WHAT YOU NEED POTA­TOES

1kg baby pota­toes ex­tra-virgin olive oil, to roast 18g (1 tbsp) black salt (find at wool­worths.co.za and faith­ful-to-na­ture.co.za)

AÏOLI

2 gar­lic cloves, peeled and minced 15ml (1 tbsp) lemon juice

2,5g hot English mustard pow­der 10g (about 12 drained) whole tinned chick­peas + 45ml (3 tbsp) left­over chick­pea brine

120ml veg­etable oil

60ml (¼ cup) ex­tra-virgin olive oil salt and freshly ground black pep­per, to taste

ca­per­ber­ries, to gar­nish fresh chives, to gar­nish

HOW TO DO IT

1 For the pota­toes, pre­heat the oven to 220°C. Place the baby pota­toes in a pot filled with salted wa­ter and bring to a boil over medium heat. Con­tinue to boil un­til ten­der, about 15 min­utes. Re­move from heat and drain the ex­cess wa­ter.

2 Trans­fer the pota­toes to a large bak­ing sheet. Us­ing a fork, gen­tly press down on each potato un­til flat­tened and slightly crushed. Driz­zle with the olive oil. Roast in the pre­heated oven un­til the potato skins are golden brown and crispy, about 15 min­utes. Re­move from oven and trans­fer to a serv­ing plat­ter. Sprin­kle with the black salt and set aside.

3 For the aïoli, place the gar­lic, lemon juice, mustard pow­der, chick­peas and re­served brine in a tall jug. Us­ing a stick-blender, blitz the mix­ture on high speed un­til smooth. While blend­ing, slowly add the veg­etable oil in a steady stream. Once in­cor­po­rated, add the 60ml (¼ cup) olive oil while con­tin­u­ing to blend un­til thick and smooth. Sea­son to taste.

4 Serve the pota­toes warm, gar­nished with the ca­per­ber­ries and fresh chives. En­joy with the aïoli along­side.

SWEET POTATO CHIPS WITH SPICY LIME-ANDCORIANDER DIP

Serves 4 EASY 1 hr WHAT YOU NEED

SWEET POTATO CHIPS

5 medium sweet pota­toes, scrubbed and cut into 0,5cm rounds

60ml (¼ cup) ex­tra-virgin olive oil + ex­tra, to grease

16g (2 tbsp) bar­be­cue spice

3g (1 tbsp) dried oregano salt and freshly ground black pep­per, to taste

DIP

45ml (3 tbsp) ex­tra-virgin olive oil

1 – 2 red chill­ies, seeded and chopped (optional)

125g (½ cup) low-fat plain yo­ghurt 100g medium-fat plain cream cheese 1 gar­lic clove, peeled and minced

15g (3 tbsp) fresh co­rian­der + ex­tra, to gar­nish juice of 1 lime + ex­tra lime wedges, to serve salt and freshly ground black pep­per, to taste

HOW TO DO IT

1 Pre­heat the oven to 200°C. Grease a large roast­ing dish with olive oil. Set aside un­til needed.

2 For the sweet potato chips, place the sweet potato rounds, 60ml (¼ cup) olive oil, bar­be­cue spice, dried oregano, and salt and pep­per in a large bowl. Toss to coat well. Ar­range the sweet pota­toes in the pre­pared roast­ing dish, be­ing mind­ful not to over­lap the rounds. Driz­zle with any left­over oil. Roast in the pre­heated oven un­til the sweet potato chips are cooked and slightly crispy, about 30 min­utes.

3 Re­move from oven and, us­ing a slot­ted spoon, re­move the chips from the roast­ing dish and place on pa­per towel to ab­sorb ex­cess oil. 4 While the sweet potato chips are roast­ing, pre­pare the dip.

Place the 45ml (3 tbsp) olive oil and chopped chilli (if us­ing) along with the re­main­ing ingredients in a blender and pulse un­til just com­bined and slightly chunky.

5 Serve the sweet potato chips with the dip and lime wedges along­side. Gar­nish with fresh co­rian­der.

94

MAR­I­NATED MAR­ROWS WITH LABNEH, LEMON AND MINT

LET­TUCE WEDGES WITH TEM­PERED BUT­TER­MILK DRESS­ING

PO­LENTA TART

CRUSHED BABY POTA­TOES WITHVE­GAN AÏOLI AND BLACK SALT

SWEET POTATO CHIPS WITH SPICY LIME-AND-CO­RIAN­DER DIP

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