Quail & Guinea Fowl braaied over Kameeldoring Wood

July 26, 2013 by Larry Susman in Baking, Big Green Egg, Braai, Chicken, Food Websites, Recipes, Roasts, Salads, Smoking, Vegetables

Quail & Guinea Fowl braaied over Kameeldoring Wood with Grape, Mascarpone & Tarragon stuffing on the Braai/BigGreenEgg

Well, a big thank you to everybody that left suggestions on what to braai on our Facebook Page, by Twitter and email. We literally had hundreds of great things recommended to braai but we have trawled though them and I have chosen something that one of my favourite chefs from SA and this is one of his signature dishes. It’s from Rueben’s in Franschoek and was suggested by Carol from Manchester, thanks for reminding me about this fantastic dish, with a couple of adjustments by me. We will be in contact with you to arrange for you to receive your £50 of gift vouchers.

I decided to cook these birds over Kameeldoring Wood just to make me feel homesick and I had to substitute the raspberry for balsamic vinegar. Which worked very well but if you can get the raspberry it will be just that little bit more subtle. This recipe takes a little bit of effort but you will be rewarded with a great feast, give it a go.

SERVES 4: PREP: 40MINS: COOK TIME: 35MINS

Ingredients for the Marinated:

4 x Quails (Ruben uses de-boned)
1 x Guinea Fowl
2 x Cloves garlic, peeled and chopped
2 x Large red bell peppers
200g Green grapes, halved
3tbs Mascarpone
2tbs fresh tarragon
3tbs oyster sauce
Salt and black pepper to taste
Mixed fresh herbs, to garnish

Method how to prepare quail and guinea fowl:

Preheat the Braai to 200°C (400°F) with a few bit of Kameeldoring wood if you have any, it just give it a fantastic flavour.
Combine the grapes, mascarpone, tarragon and chopped garlic.
Stuff each bird.
Secure the stuffing by using toothpicks to close the cavities.
Season and brush with oyster sauce.
Place the Guinea Fowl on the braai first for 15-20 minutes on oven tray.
Cover the breast of the Guinea Fowl up after 20 minutes with a bit of silver foil to stop it from burning while the quail cooks.
After the 20 minutes is up place the Quails next to the Guinea Fowl on oven tray and roast for a further 15-20 minutes.
Remove from the braai and keep warm.
Either before or during the cooking of the birds’ place the red peppers on a hot braai, turning occasionally, allow the skin to blister. I did mine directly on the wood and it was fantastic!
After about 8 minutes, remove the peppers and wrap them in foil or a plastic bag for 10-15 minutes.
Remove from the wrapping, seed and remove the skin from the peppers and slice into strips.
To serve, spoon the couscous on a plate.
Top the quail and guinea fowl with roasted bell pepper strips. Spoon the dressing over and around the birds. Garnish with fresh herbs.

Ingredients for the Couscous:

150g Couscous
3 x Medium sized tomatoes skinned, seeded and chopped
3tbs chopped fresh coriander
2tsp ground coriander
3tbs extra virgin olive oil
Salt and black pepper

Method how to prepare Couscous:

Place the raw couscous in a medium-sized pot or bowl and add the boiling water a little at a time, stirring constantly with a fork. Do not add too much water, as you want the couscous to stay light and fluffy.
When cooked, add the tomato, fresh coriander, ground coriander and olive oil.
Season to taste and set aside.

Ingredients for the Dressing:

100ml Olive oil
40ml Balsamic (80ml if you can get Raspberry) vinegar
100g green grapes, halved
1tbs chopped fresh tarragon
Add Caster sugar to taste

Method how to prepare Dressing:

For the dressing, whisk the olive oil and balsamic vinegar together, unfortunately I could not get any raspberry vinegar in time, so I substituted balsamic and it was great.
Next add the grapes, caster sugar and tarragon and stir.
It’s that simple, all you need to do now is plate it all up, Enjoy!

This is not the end but a start of a new era of this blog, I will still be braaiing every week, ;-) so don’t leave us. I will just not be blogging about everything I cook in such detail, more photo tweets etc. There will be a mixture of posts from guest bloggers, reviews from place and restaurants that I visit and I will still be offering the odd prize for you to win. So please feel free to let me what sort of things you would like to see me cook and eat and comeback on a regular basis or sign up and we will email you when I post something new. Thanks for all you comments and follows and keep spreading the word about this blog. Enjoy the sun and keep Braaiing.

Sweet Potato Crush on the Braai

June 07, 2013 by Larry Susman in Baking, Big Green Egg, Food Websites, Hot & Spicy, Recipes, Smoking, Vegetables

Sweet Potato Crush on the Braai/BigGreenEgg

Last week I cooked a rack of spring lamb and served it with this dish and so many of you have asked how to make this. Please forgive me, I should have given you the recipe last week but just took it for granted that the meat is what you were interested in. This was a mistake as there are many of you who are interested in everything that I’ve cooked. This is such a easy recipe and it takes sweet potatoes to a new level, so give it a try, you don’t even have to use the braai if you don’t want to.

Also don’t forget that once again we will be giving away a great prize of a pack of smoking planks to one lucky reader which we used to cook this recipe, see the end of the blog for details.

SERVES 4: PREP: 10MINS: COOK TIME: 20-25MINS

Ingredients Sweet Potato Crush:

2 x Sweet Potatoes
30g x Fresh Mint
30g x Fresh Coriander
2 x Limes
1 x Fresh red chilli

Method how to prepare Sweet Potato Crush:

Cut the sweet potatoes in half and place in a oven proof dish.
Slice the limes in half and place on top of sweet potatoes.
Finely chop the chilli, mint and coriander ready to add to the sweet potatoes once they are cooked.

Method of cooking Sweet Potato Crush:

Preheat the Braai to 300°C (570°F).
Cover the dish with cling film and baking foil if you are placing in the braai or just cling film if you are going to use a micro wave.
Place the dish the braai for 20mins and close the lid.
Or if you want, you can place the dish in a microwave for 15mins on high.
Remove from the heat and uncover.
You will notice that the limes have kept the sweet potatoes moist.
Add the chopped chilli, mint and coriander and using a potato masher lightly crush the potatoes and herbs together.
Place back in the braai for a further 5mins, if you used the microwave you can miss this step out.

I cooked this dish when I made last week’s blog and the cedar planks just gave it a slight smoke flavour and they were divine.

Don’t forget that if you would like to try to cook this for yourselves then why not leave some feedback in the comments area below and one lucky reader will win a pack of these smoking planks for themselves. Entries will close on the 22nd June 2013, please check back to see if you were the lucky winner.

Rack of Spring Lamb on the Braai/BigGreenEgg

Rack Lamb with Sweet Potato Crush on the Braai

May 31, 2013 by Larry Susman in Big Green Egg, Braai, Food Websites, Lamb, Meat, Recipes, Smoking

Rack of Spring Lamb on the Braai/BigGreenEgg

Well spring has sprung and there are lambs all out in the fields around us in the south of England, so what better time to have a braai with some. I will be using a rack of best end lamb chops, which will be French trimmed, just for appearances, much to my sons dismay. He protested that I was wasting the best bits and I’m afraid that I have to agree, but needs must. I will be serving this with Sweet Potato crush.

How to French Trim Lamb:

First remove most of the fat from the back of the rack, leaving a little bit to flavour the meat as it cooks. French-trim the bones by cutting the fat out around each bone down to the meat. Scrape the bones of all sinew and fat. Cut between the bones and through the eye of the lamb, leaving 1cm of meat still attached at the bottom.

This recipe is very simple and quick and I will be lightly smoking it as it cooks, with BigGreenEgg Cedar Wood smoking planks (which we sell) and fresh rosemary. This is only lightly smoked, as you don’t want to loose the great taste of the lamb. Once again we will be giving away a great prize of one of these packs of smoking planks to one lucky reader, see the end of the blog for details.

SERVES 4: PREP: 15MINS: MARINATE 1HR: COOK TIME: 25MINS

Ingredients for Rack & the Marinade:

2 x Racks Spring Lamb (French Trimmed)
1/2 x Finely chopper Shallot/white onion
4 x Sprigs of Rosemary
2tbsp Olive Oil
2tbsp Balsamic Vinegar
100g Bunch of Rosemary for smoking
1 x Pack BigGreenEgg Cedar Wood Planks

Method how to prepare Marinade:

Mix the oil and vinegar together in a bowl.
Finely chop the onion and sprigs of rosemary and add to the oil and vinegar.
This is now ready to be brushed onto the racks of lamb.

Method how to prepare & cook the Lamb:

Brush the marinade onto the lamb and leave to marinate out of the fridge for 1hr.
Meat is always better if it’s left to come to room temperature before cooking.
Place the Rosemary & Cedar Wood Planks into water to soak for 1hr.
Preheat the Braai to 300°C (570°F).
Cover the ends of the chops with baking foil to stop them from burning when you sear the lamb fat.
Place the smoking planks in the braai for 5mins to warm up and then turn them over ready to place the meat on them.
Sear the lamb racks on their fat side first for 5mins be careful not to burn them.
I like to take the foil off the end of the chops to colour when cooking but others don’t, it’s really up to you.
Place the pre-soaked rosemary on the coals so they start to smoulder.
Place the racks of lamb on the smoking planks and cook for 20mins.
This should be the perfect length of time to cook these to medium rare, pink in colour.
If you have cut the racks (3-4 chops per rack) up into smaller portions then you only need to cook them for 15mins.

Take them off the braai and rest them on the planks for 5mins so that they relax before cutting and serving with salad, rice of potatoes.

This was the first of the Spring Lamb for this year and it so absolutely fantastic. The cedar planks just gave it a slight sweet taste that just added to the smoke from the rosemary and together they were divine.

If you would like to try to cook this for yourselves then why not leave some feedback in the comments area below and one lucky reader will win a pack of these smoking planks for themselves. Entries will close on the 22nd June 2013, please check back to see if you were the lucky winner.

Wild Salmon with Mango & Granadilla Salsa on the Braai

March 08, 2013 by Larry Susman in Baking, Big Green Egg, Braai, Fish, Recipes, Smoking, Salads

Wild Salmon with Mango & Granadilla Salsa on the Braai/BigGreenEgg

Howzit, well the sun is trying to shine in the UK but I think I missed summer as Tuesday was almost 17c and sunshine all day and I was stuck in the office LOL. For this weeks braai I have gone to the other extreme after last weeks meat fest! I'm braaiing some Wild Salmon and to go with this I will be making a Mango & Granadilla Salsa. This is really a very quick and easy dish to do, especially after taking nearly 8hrs to cook last weeks ribs.

You can braai this two different ways, directly on the gills or on a wooden smoke board. I'm going to use the boards as this will lightly smoke the salmon as it cooks. If you cannot get fresh Mango & Granadilla you can use tinned but it will not be as great.

SERVES 4 : PREP: 15 MINS : MARINATE 10 MINS : COOK TIME : 8 MINS

Fish Ingredients:

4 x Salmon Steaks or fillets, about 175g each.
1 x Finely grated rind and juice of a Lime.
Salt & Pepper to taste, I recommend you use quite a bit of salt at least 2 pinches per piece.

Salsa Ingredients:

1 x Large Mango, stoned and finely diced.
1 x Red Onion, finely chopped.
2 x Granadilla (passion fruit)
2 x Fresh Basil sprigs.
2 tbsp Lime juice.
Salt to taste.

Method how to prepare Salmon:

Rinse the salmon under cold running water and then pat dry with kitchen paper and place in a shallow dish.
Finely grate the rind of a lime and sprinkle over the salmon, then squeeze the juice over the salmon.
Season to taste with salt and pepper.
Set aside to marinade while you make the salsa.

Method how to prepare Salsa:

De-pip the mango and finely chop, place it in a mixing bowl.
Finely chop the red onion and add to bowl.
Cut the Granadilla in half and scoop out the pips and juice into the bowl.
Tear the basil leaves up and add to the mixture.
Finally, pour the lime juice over the whole lot, season with salt and pepper and mix through.
Cover and serve once the salmon is cooked.

Method how to braai the salmon:

Place the Oak smoke boards in some water to soak for 15mins, this will stop them from actually catching on fire, as you only want them to smoulder.
Preheat the Braai/BigGreenEgg to 200ºF/94ºC.
Place the board face down on the Braai for 5 mins to heat up, take out ready to place the salmon on.
Place the salmon on the boards along with the limes that you have squeezed, this will give it a great aroma.
Return to the braai close the lid and cook for 8 mins, for a piece of fish that is 2-3cm thick, if its thicker than this allow another 5 mins.

Cooked Wild
Salmon with Mango & Granadilla
Salsa on the Braai/BigGreenEgg

It's as simple as that, boil a few new potatoes and serve with the salsa, you will end up with a fantastic dish that is full of taste and freshness. Boy was it great, I hope that you are all enjoying my ventures. If so or not as the case maybe, please feel free to let me know below. Share and like to your hearts content.

Beef Ribs smoked on
the Braai/BigGreenEgg

Lekker! Beef Ribs on the Braai

March 01, 2013 by Larry Susman in Beef, Big Green Egg, Braai, Food Websites, Hot & Spicy, Meat, Recipes, Smoking

Beef Ribs Smoked on the Braai/BigGreenEgg

Howzit all, today I'm going to be cooking Beef Ribs, smoked with hickory chips and slow cooked to perfection. This takes time to cook if you want to get the best from this cut of meat, then you need to be cooking these for about 6 hours. Ask your butcher to cut the beef ribs thick (they are commonly known as 'Jacob's Ladder' ribs in the UK and the USA) because they shrink during cooking but will still leave you with a huge amount of meat to eat. Allow 1 to 2 ribs per person if they are big meat eater otherwise 1 each will be more that enough.

Beef ribs are larger than and more tender and meatier than their pork counterpart, if they are slow cooked. Beef ribs are cut from the rib and plate primals and a small corner of the square-cut chuck section of the animal. A full rack of beef ribs is typically about 18 inches long and ranges from 3-5 inches thick, contains six ribs as well as the intercostal muscles and tendon and a layer of boneless meat and fat which is thick on one end of the rack and thiner on the other.

The rub I'm using this week is taken from the recipe book of the “Salt Lick” restaurant in Texas USA and if you have never heard, been or seen this place then you are missing out. It's a vegans nightmare but for meat loving South Africans (and the rest of you ) it heaven on earth, check it out here www.saltlickbbq.com

SERVES 4-6: PREP: 15MINS: MARINATE 1HR: COOK TIME:4-6HR

Rub  Ingredients:

7.5 tbsp black pepper
1.5 tbsp cayenne pepper
7.5 tbsp Sea salt

Ribs Ingredients:

6 kg bone-in beef ribs cut 3-5 inches thick .
1 x Jimmy's marinade (available from our website)

Method how to prepare and cook Ribs:

Preheat the Braai/BigGreenEgg to 200ºF/94ºC.
Leave the meat out to come to room temperature.
Place the hickory chips in a bowl, cover with water and let soak for at least 1 hour.
To make the rub (you can store the remainder thats not used for use at a later date) pour the cayenne pepper, salt and pepper into a mill or pestle and grind into a course mixture.
Generously rub the ribs with the spices then set aside to rest for 20 mins.

In the meantime drain and scatter the wood chips over the preheated charcoal.
Place the ribs on the grid with a pan of water under the ribs (this will keep the ribs moist and catch any excess fat) and close the lid of the braai, leave to slow smoke/cook for 1-2 hours do not open the braai during this time.
After 2 hours raise the temperature of the braai to 356ºF/180ºC and open the braai up and baste the ribs generously with the Jimmy's sauce, continue to do this every 40 mins for 4 hrs. It is really worth taking your time doing this and the end result will reward you for your patience.

We are giving away 2 bottles of Jimmy's Braai Sauce so you can try this great recipe out.

All you have to do is please leave some feed back and you could be 1 of 2 lucky people that get a chance to make this really great Rack of Beef Ribs. Also I love to hear what you think about what I'm cooking, feel free to leave suggestions what you would like to see me cook. Entries will close on the 15th March 2013.