GRILLED CABBAGEAND-KALE SALAD
“Grilled cabbage has a nuttiness that I enjoy. This beer-and-mustard dressing was inspired by watching the ‘braai masters’ pouring the beer they’re holding onto the fire to cool it, or into the gravy to loosen it up. It’s also great with fish. We always have it in the fridge.”
Serves 8 to 10
EASY
GREAT VALUE Preparation: 10 minutes Cooking: 15 minutes
baby cabbages 6, halved canola oil 1⁄3 cup sea salt and freshly ground black pepper, to taste kale 2 bunches pork bits see roosterkoek recipe (optional)
For the beer-and-mustard dressing: wholegrain mustard 4T
Dijon mustard 2T good-quality raw honey 3T lager 2½ cups canola oil ½ cup lemon juice, to taste
1 Dress the cabbage in half the oil, season lightly and grill over a bed of hot coals until deeply coloured on both sides. 2 Dress the kale in the remaining oil and season lightly. Braai over coals until nicely charred all over. 3 To make the dressing, place all the ingredients in a jar and shake until emulsified. Adjust the seasoning with salt and lemon juice. Keep leftover dressing in the fridge. CARB-CONSCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE
WINE: Woolworths Spier Peachy Chenin Blanc black garlic paste brings a beautiful umami dimension and a touch of acidity that awakens the whole dish. I’m not opposed to baked beans in a chakalaka, but the chickpeas make it heartier. This makes a great shakshuka base the next morning, too.”
Makes about 1 kg
EASY
GREAT VALUE Preparation: 20 minutes Cooking: 30 minutes
For the black garlic paste: Woolworths black garlic 4 heads boiling water 2T canola oil 1T
Woolworths mixed peppers 1 x 4 pack oil, for frying baby onions 8, cut into quarters trapper salt 3 T (see pork neck recipe) medium curry powder 1T garam masala 3T berbere spice (or smoked paprika) 1T large carrots 4, grated whole peeled tomatoes 2 x 400 g cans bay leaves 5 chickpeas 2 x 400 g cans (or 500 g cooked dried chickpeas) black garlic paste 3T salt, to taste chilli oil, to taste
“This chakalaka also makes a great base for shakshuka”