CELEBRATING OUR HERITAGE IN PICTURES
Each week during Heritage Month we share a menu of delicious recipes with a traditional twist from Sandy Wood of Sandy’s Kitchen, plus exciting cocktails and details of how your cooking skills can win you great prizes
BOBOTIE KEBABS WITH FETA AND POMEGRANATE RICE SALAD
SERVES 4
Kebabs:
60ml (¼ cup) fresh breadcrumbs
60ml (4 tbsp) milk
500g lean beef mince
½ onion, finely chopped
1 egg, beaten
30ml (2 tbsp) sultanas, chopped
45ml (3 tbsp) fresh coriander, chopped (stalks and leaves) 1 garlic clove, crushed
5ml (1 tsp) ground turmeric
5ml (1 tsp) ground coriander
2.5ml (½ tsp) fresh grated ginger
Coarse salt and freshly ground black pepper, to taste Bamboo kebab sticks and oil
Rice salad:
500g basmati rice, cooked ½ cucumber, finely chopped
125ml (½ cup) pomegranate seeds 100g feta, crumbled
100g flaked almonds, toasted
Dressing:
Juice of 1 orange
A small handful of fresh mint, stalks removed and finely chopped
45ml (3 tbsp) runny honey
2.5ml (½ tsp) ground turmeric
30ml (2 tbsp) cider vinegar
90ml (6 tbsp) olive oil
Salt and freshly ground black pepper
Soak the breadcrumbs in the milk and set aside for a few minutes. In a large bowl, using your hands, mix the mince, onion, egg, sultanas, fresh coriander, garlic, turmeric, ground coriander, ginger, salt, pepper and the soaked breadcrumbs. Dampen your hands and roll mince mixture into your desired size mince balls, then press each ball onto a bamboo skewer to form a kebab. Drizzle kebabs with oil, then cook them on the braai, hot griddle pan or under the grill until browned on all sides. Combine salad ingredients on a platter and top with kebabs. Shake dressing ingredients in a jam jar and drizzle over kebabs and salad.
SPATCHCOCK CHICKEN WITH PERI-PERI SAUCE
SERVES 4
2 red peppers, chopped
45ml (3 tbsp) sunflower oil
1 onion, chopped
1 clove of garlic, peeled
4 red chillies
20ml (4 tsp) paprika
10ml (2 tsp) cayenne pepper
7.5ml (1 ½ tsp) Weber Rosemary, Garlic and Salt seasoning
A good grinding of black pepper
Juice and zest of 1 lemon
15ml (3 tsp) sugar
5ml (1 tsp) dried basil
80ml ( 1/3 cup) sunflower oil
60ml (4 tbsp) white wine vinegar
45ml (3 tbsp) Worcestershire sauce
1 whole chicken, butterflied by cutting through the breast bone, and flattened
Salt and freshly ground black pepper
Preheat the oven to 180°C. For the sauce fry the peppers till soft in preheated pan with oil, adding onion and cooking till soft. Add the garlic, chillies, paprika, cayenne pepper, rosemary and garlic seasoning and pepper. Cook until fragrant. Remove from the heat and add lemon zest and juice, sugar, dried basil and mix to combine. Spoon into a blender and blend until you have a smooth paste.
Add the oil, vinegar and Worcestershire sauce and blend again. Place the chicken on a tray and season with salt and pepper. Pour over the peri-peri sauce, keeping some to baste the chicken with later. Place chicken in the oven and cook for about 45 minutes until golden in colour. Remove from the oven, turn chicken and baste with the remaining peri -peri sauce. Cook for a further 15 minutes or until cooked through. Serve and enjoy.