Grilled Sweetcorn with crème Fraîche & lime
6 sweetcorn on the cob 6T coconut oil
2 red chillies, deseeded and
finely sliced juice of three limes
1. In a small saucepan, melt the coconut oil. Add the lime and chillies. 2. Place each sweetcorn on a piece of foil large enough to wrap closed. Brush the coconut oil mix generously over each sweetcorn, then wrap each one individually. Cook on the braai or over a gas grill, turning frequently, for about 15 to 20 minutes. The corn can be served as is, or remove the foil and return to the grill to get a bit of colour. Serve hot as an accompaniment to the cola-beef sliders. 2 large garlic cloves
1/2t cumin seeds
400g can chopped, peeled tomatoes
1t dried oregano sea salt and freshly ground black pepper
1 bay leaf
2 cups Coca-cola
6 small, seeded buns 6 crisp lettuce leaves sriracha sauce, to serve
1. Heat the oil in a large pot.
Sauté the onion until translucent and soft. Add the garlic, cumin, paprika and dried chillies and cook for another minute or 2.
2. Add the tomatoes and oregano and bring to the boil. Set aside to cool slightly, then purée in a processor or using a hand blender. Set aside. 3. Season the beef in a large stovetop to oven casserole until browned all over. 4. Add the puréed tomato mix, Coca-cola and bay leaf to the beef. Bring to the boil then put on the lid and transfer to an oven preheated to 140˚C for 4 to 5 hours or until the beef is falling off the bone. 5. Lift the beef out of the pot (reserving the