Soak wooden skewers in water before threading any food on them.
Remember to always
This prevents the skewer from catching alight during the cooking process.
• 750g sirloin, cut into 2 x 2cm cubes • 1–2 red onions, peeled and cut into wedges • 8 radishes, well-rinsed and halved • 8 lemon leaves • 30ml toasted sesame seeds • 2 garlic cloves, finely chopped • 60ml toasted sesame seed oil • 2cm fresh ginger, peeled and finely grated • 1 red chilli, deseeded and finely chopped • 80ml soy sauce • 15ml oyster sauce • 15ml honey
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Whisk the marinade ingredients together and marinate the meat for about 30 minutes. Thread the meat onto skewers with the red onions, radishes and lemon leaves and cook in a thick-based pan over moderate braai coals or under a grill until medium-rare (or as you prefer).
Baste frequently with the marinade to give the outside a sticky coating. Sprinkle the sesame seeds over the top and serve with green stir-fried vegetables and a fresh salad. We garnished our skewers with a few edible flowers. These delicious bites can be prepared ahead of time and deep-fried just before you’re ready to serve. • 750ml boiling water • about 5ml salt • pinch of chilli powder • 350ml maize meal • 250ml sweetcorn kernels • 150g ham, chopped • 150g mature cheddar, grated • a few chives, diced • 2 eggs, whisked • about 350ml toasted breadcrumbs • oil for deep-frying • mustard, to serve
Bring the water, salt and chilli powder to the boil and whisk in the maize meal until smooth. Reduce the heat to low, cover and steam over low heat for about 20 minutes, stirring occasionally to prevent it from catching. Brands differ; add an extra dash of water if necessary. The pap must be thick but still soft enough to stir.
Stir the sweetcorn kernels, ham, cheese and chives into the cooked pap until well mixed; check the seasoning. Allow to cool until you can work with it and then roll into 36 equal-sized balls.
Dip the balls in the egg and then in the breadcrumbs. Refrigerate for about 20 minutes so that the crumb layer won’t fall off when the balls are cooked.
Deep-fry the balls until golden brown and then drain on paper towels. Spike each one with a bamboo skewer, arrange on a serving platter and serve with mustard, crème fraîche or sriracha dipping sauce.