Christmas Lunch on the Braai, cooked on the BigGreenEgg!

Braaiing in the rain in storm force winds.

As I said last week I'm glad that I had a test run making half of the christmas lunch, thus giving me no excuses to get it wrong this week. In addition to cooking a Capon on the Braai I'm also going to braai a whole Rib Eye of Black Gold Beef which we sell in our shop and on the web site www.biltong.co.uk .

I'm sure that most of you can remember having Christmas lunch around the pool or on the beach in 80 degree sunshine, well for me, those days are long gone and now I find myself braaiing in the rain and getting blown away at the same time. I must be nuts!! But I'm holding up the flame for US BRAAI NUTTERS from SA who insist on braaing on Christmas Day no matter what and I can tell you it was well worth the effort.

Sorry if i'm repeating myself but I will be listing the recipe for the Capon again plus the cooking instructions for the rib eye. The spicing of the Beef is going to be very basic but simplicity is the best way to braai beef in my opinion. As this is being posted after Christmas Day, I hope that you all enjoyed the festive season, whatever you were doing. Needless to say the curry that I hinted at was not required as the meat part of the lunch turned out perfectly as well as the accompanying vegetables that were prepared and cooked by the rest of the family.

SERVES 4-8 - PREP: 5 MINS     -    COOK TIME: 1 - 2hrs

Ingredients for the Beef

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• 1 x Beef Rib Eye 2.5kg
• 1 x tbsp Sea Salt
• 1-2 x tbsp Black Pepper corns

Method for cooking beef

1. Preheat the Braai to 230°C (446°F)
2. Take the beef out of the fridge so that it comes to room temperature before aplying the spices and cooking
3. Pour the salt and pepper corns into a pestle and grind into a course mix, this is so much better than using pre ground as the aroma’s really come out.
4. Rub the mix all over the beef 5 minutes before you place on the braai to cook, this is so that the salt does not take all the moisture out of the beef. You want it to season, not preserve.
5. Place on a roasting rack, cover with tin foil and place in the braai for 1hr. After an hour take the foil off and allow the beef to colour for about 30 mins, this should give you medium rare beef, add 15mins to bring to medium and another 20 for well done.
6. Once cooked take out of the braai and allow to rest for 20 mins before you carve.

SERVES 4-8 - PREP: 10 MINS     -    COOK TIME: 2 - 2.5hrs

Ingredients for the Capon and sauce

• 1 x Capon 4.6kg / large free range chicken or even your turkey
• 2 x large lemons, 1 thinly sliced and the other halved
• 150gm x salted butter
• 3 x large red onions, peeled and quartered through the root
• 1 x 30g pack fresh thyme (reserve a few sprigs and roughly chop the remaining leaves)
• 2 x cloves garlic, peeled and crushed

• 1 x teaspoon olive oil
 Seasoning

For the gravy

• 425ml dry white wine
• Juice of 1 lemon

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Method for cooking Capon

1. Preheat the Braai to 230°C (446°F)
2. Take a knob of butter and slide it under the skin on the Capon along with some thyme, this will help the breast stay succulent.
3. Next mix the sliced lemon with the remaining thyme and place it inside the cavity of the capon and position it in the centre of the tin.
4. Add some seasoning then arrange the vegetables all around.
5. Add more seasoning, then place the capon on a rack in the middle of a roasting tin, Cover the Capon with some silver foil. Then place it on the centre shelf of the braai and time it for 90 minutes without opening the lid. Then remove the foil and allow the capon skin to crisp up for 20 mins (Because Braai`s vary, test the thickest part of the chicken with a skewer – if the juices run clear it is cooked. If not give it another 10-15 minutes).

Method for making the gravy

1. Now remove the vegetables to a serving dish and keep warm. Then spoon out the lemon slices into the tin, put a wooden spoon into the cavity and, using a spatula to hold the breast end up, tip the capon and let all the juices run out into the tin.
2. Transfer the capon to a carving board and leave it in a warm place to rest for 20 minutes.
3. Next stir the juices in the tin to release any crusty bits and transfer everything to a medium saucepan. Now add the wine, bring it up to a simmer and let it bubble and reduce by half – this will take about 8-10 minutes. Then add the lemon juice, taste and season.
4. Carve the capon and serve with the vegetables on warm plates.
5. Add any escaped chicken juices to the sauce then spoon it over the chicken and serve the rest in a warmed jug.

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I can only say a big sorry for the fact that there are no images of this plated up but the family were not willing to wait for me to set up the shots as they were eating as I carved it. Even if I say so myself this was a great meal, simple and easy to prepare for me that is (Janet made 11 different veg and potatoes to go with the meat) man what a feast! Could not move the rest of the day LOL. Please leave your comments below as usual, always interested to hear what you think. Merry Christmas Larry

Capon cooked on the Braai

Fancy a change for christmas try a Capon cooked on the Braai

What I love about this recipe is the fast cooking, which turns the capon crisp and golden on the outside and juicy and succulent within. The added bonus is roasting the potatoes and onions at precisely the same time and in the same roasting tin. This is an easy recipe to try if you're planning a treat for Christmas as I am. This week I am doing a trial run for the festive season as I don’t want it to be a disaster on the day. I'm cooking Christmas dinner this year on the BigGreenEgg, lets hope that I don’t mess it up! Otherwise its a curry take away lol.

SERVES 4-8 - PREP: 10 MINS     -    COOK TIME: 2 - 2.5hrs

Ingredients for the Capon and sauce

• 1 x Capon 4.6kg / large free range chicken or even your turkey
• 2 x large lemons, 1 thinly sliced and the other halved
• 150gm x salted butter
• 1kg x Desiree potatoes, peeled and cut into wedges
• 3 x large red onions, peeled and quartered through the root
• 1 x 30g pack fresh thyme (reserve a few sprigs and roughly chop the remaining leaves)
• 2 x cloves garlic, peeled and crushed

• 1 x teaspoon olive oil
 Seasoning

For the gravy

• 425ml dry white wine
• Juice of 1 lemon

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Method for cooking Capon

1. Preheat the Braai to 230°C (446°F)
2. Take a knob of butter and slide it under the skin on the Capon along with some thyme, this will help the breast stay succulent.
3. Next mix the sliced lemon with the remaining thyme and place it inside the cavity of the capon and position it in the centre of the tin.
4. Add some seasoning then arrange the vegetables all around.
5. Add more seasoning, then place the capon on a rack in the middle of a roasting tin, Cover the Capon with some silver foil. Then place it on the centre shelf of the braai and time it for 90 minutes without opening the lid. Then remove the foil and allow the capon skin to crisp up for 20 mins (Because Braai`s vary, test the thickest part of the chicken with a skewer – if the juices run clear it is cooked. If not give it another 10-15 minutes).

Method for making the gravy

1. Now remove the vegetables to a serving dish and keep warm. Then spoon out the lemon slices into the tin, put a wooden spoon into the cavity and, using a spatula to hold the breast end up, tip the capon and let all the juices run out into the tin.
2. Transfer the capon to a carving board and leave it in a warm place to rest for 20 minutes.
3. Next stir the juices in the tin to release any crusty bits and transfer everything to a medium saucepan. Now add the wine, bring it up to a simmer and let it bubble and reduce by half – this will take about 8-10 minutes. Then add the lemon juice, taste and season.
4. Carve the capon and serve with the vegetables on warm plates.
5. Add any escaped chicken juices to the sauce then spoon it over the chicken and serve the rest in a warmed jug.

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Thankfully this was a test run as I over cooked the capon and the breast of the bird was a little dry, just like the old days when my mother cooked the turkey for the whole morning, lol. Lets hope that I get it right next week as I will be cooking this again along with a roast beef and smoked ham, which I will be making on Christmas Eve.

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Thank you all for taking the time to write in and for all your messages of encouragement, I just want want to wish you all a very Merry Christmas and I hope that you all have a fantastic time wherever you are. Best wishes Larry

Sumptuous Beef Short Ribs

Beef Short Ribs on the Braai/BigGreenEgg

Today i'm going to be cooking Beef Short Ribs, smoked with hickory chips and slow cooked to perfection. This is essentially a quick meal to prepare but takes time to cook if you want to get the best from this cut of meat. Ask your butcher to cut the short ribs 2 to 2½ inches thick, because they shrink during cooking so be prepared for everyone to ask for second helpings.

Commonly known in UK as 'Jacob's Ladder' are a popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, spare ribs. Short ribs are cut from the rib and plate primals and a small corner of the square-cut chuck. A full rack of short ribs is typically about 10 inches square and ranges from 3-5 inches thick, contains three or four 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.

SERVES 2-4: PREP: 15MINS: MARINATE 1HR: COOK TIME:4-5HR

Rub
 Ingredients:

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• 1 tsp garlic powder
• 1 teaspoon onion powder
• 1 tsp smoked Spanish paprika
• ½ tsp cayenne pepper
• ½ tsp dried thyme
• ½ tsp ground coriander
• 1 tsp Sea salt

Ribs

• 1 kg/2.2 pounds bone-in beef short ribs cut 2 to 2½ inches thick
• 1 x can Savanna Cider or any beer of your choosing
• 2 x cups good beef stock
• 2 x Chopped onions

Method: We are going to cook this in two different stages

1. Preheat the Braai/BigGreenEgg to 200ºF/94ºC.
2. Place the hickory chips in a small bowl, cover with water and let soak for at least 1 hour.

1st Stage

To make the rub, mix the garlic powder, onion powder, paprika, cayenne pepper, thyme, coriander and salt in a small bowl. Generously rub the short 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 and close the lid of the braai, leave to slow smoke/cook for 1½ to 2 hours turning occasionally.

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2nd Stage

Raise the internal temperature of the EGG to 375ºF/190ºC.

Once the short ribs have finished smoking, transfer the ribs to large baking dish on top of the chopped onions and then pour the cider and beef stock over the ribs. Cover the baking dish tightly with foil and place back in the preheated Braai/BigGreenEgg for 2½ hours making sure that you check to see they are tender by sticking a fork into them.

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Once ready take off the heat and take the ribs our and leave to rest for 10 mins. Return the baking dish to the braai and add the butter a little at a time stirring constantly, until the butter is emulsified. Do not boil, it should turn into a smooth rich gravy. Transfer the ribs to plates, top with the sauce and serve immediately with a nice helping of mashed potatoes.

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As usual, please leave me any comments you have below, I'm always interested to hear what you think. Until next week have a great time.

Chicken Sosaties

Chicken Sosaties Braaied on the Big Green Egg

Sosaties (skewered meat) marinated in a curry sauce – traditionally formed part of the rijsttafel of java, an elaborate banquet which always included at least two meat dishes, one fish course and a curry dish, as well as several vegetables, served on cooked rice and mixed with a strong curry sauce. Today we tend to cook sosaties over the coals, and any braai cook worth his or her salt has a 'secret recipe 'for the marinade. Traditionally its made with lamb but you can use any meat that you prefer and I'm going to use chicken today. I will give you my recipe and this is the same recipe that we use in the Sosaties that we sell in out shop. So if you don’t want to make this yourself you can just click here and you can add them to your shopping basket on our website www.biltong.co.uk . You can also buy the ingredients for this recipe from us if you want to make this yourself.

SERVES 4-6: PREP: 15MINS: MARINATE 1HR: COOK TIME:10-15MINS

Marinade for Sosaties

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125g smooth All gold or Koo apricot jam

3 x cloves garlic, crushed

1 x piece fresh ginger crushed

2 x bay or lemon leaves

2 tbs Rajh curry powder (choose your own strength) I used hot

25 ml wine vinegar

1 tsp salt

1/2 tsp milled pepper

1 x Green pepper chopped

1 x Red pepper chopped

1 x medium onions chopped

Ingredients for the Sosaties

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• 1 kg chicken/leg of lamb or any meat you prefer, cut into 2,5 cm cubes

• 6 x bamboo Skewers

• 2 x medium onions, quartered and separated

• 250 g dried apricots

• 1 x Green pepper cubed

• 1 x Red pepper cubed

Method for making Sosatie Marinade

Combine all the ingredients for the marinade in a bowl and use a blender to make into a paste. Add the mixture to a saucepan and bring to the boil and boil for 1 minutes, stirring occasionally, leave to cool. Transfer the marinade to a large dish and add the chicken, peppers and onion and marinate for at least 1 hour (or overnight preferably) in the fridge, turning 2-3 times. Remove the meat from the marinade and thread it onto skewers alternating with the peppers, apricots and onion.

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Method for cooking the Sosaties

1. Preheat the Braai to 300°C (570°F)
2. Pre soak your skewers for at least an hour before hand, unlike myself who forgot ;-) this will stop them from burning.
3. Braai the sosaties over moderate/hot coals, or grill in the oven, turning frequently, for 10-15 minutes, or until cooked. On the BigGreenEgg believe it or not you only need to cook them for 2 mins on each side. The heat is so intense that it cooks then quickly but leaves them so moist and tender. 

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Serve with some Tastic rice and a fresh salad and there it is, a fantastic taste of home. Give them a try chicken, lamb, beef or pork they all work really well with this recipe. Enjoy until next week weather permitting, SNOW on the way!!!!

Mozambican Peri-Peri Chicken

Whole Peri-Peri Chicken Braaied on the BigGreenEgg

This Whole Braaied Peri-Peri Chicken Recipe is a South African classic and one of my favourite meals. There are hundreds of recipes to make this spice as well as pre-made ones to buy, we sell many on our website www.biltong.co.uk . We have a large range from Nando's “who are now synonomous throughout the world for Peri-Peri chicken” plus many other brands. I am going to use a couple of different one plus other ingredients to make up my favourite recipe “Robertson’s Peri-Peri Spice” and “Spillers Peri-Peri Oil”. By using these pre-made one you will save yourself a lot of time. But I will give you a recipe to make up your own Per-Peri if you don’t or cannot get hold of these.

A little bit about the history of Peri-Peri, although Piri-Piri Sauce is a Portuguese staple spice “South Africans love it” is ubiquitous in the former Portuguese African colonies. South Africa borders Angola and Mozambique and this is probably where the connection arose. Piri-piri is the spelling of the name as used in the Portuguese language, namely in the Portuguese speaking Mozambican community. There’s a lot of debate about how the piri-piri pepper came to Portugal it is believed the peppers were originally brought back on Columbus’s voyage to the Americas. Most people believe that the Portuguese took the chiles to their colonies of Mozambique and Angola, where they were christened a Swahili word “Pili pili” that means ‘pepper-pepper,’ and naturally cross-pollinated. Eventually, one of the varieties made its way to Portugal, where, for some reason, it retained its African name.

I love hot spicy foods and this recipe is for a Hot Peri-Peri, so if you don’t like it hot then make sure that you cut down on the spice to meet you tastes.

SERVES 2-3 - PREP 15 MINS - MARINADE 1HR-24HR - COOK TIME: 30-40 MINS

Ingredients for the Peri-Peri Marinade

• spatchcock

   o1 free range chicken Spatchcocked  you can use baby chickens

• 4 tbsp Spillers Peri-Peri Oil

• ½ - 1 tsp Robertson’s Peri-Peri Spice (depends how hot you like it)

• 2 Peri-Peri (bird's-eye) fresh or ¼ tsp dried chilli

• 3-4 cloves of garlic chopped

• ½ tsp grated fresh ginger

• Juice of a lime or lemon

• ¼ tsp Salt

• ¼ tsp black pepper

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Ingredients for the Peri-Peri (if you cant get the ones I have used)

• 6 Peri-Peri (bird's-eye) fresh or ½ tsp dried chilli

• 3-4 cloves of garlic chopped

• 2 tbsp Olive Oil

• ½ tsp grated fresh ginger

• Juice of a lime or lemon

• ¼ tsp Salt

• ¼ tsp black pepper

• 1 tbsp sweet smoked paprika

• 2 tbsp white wine vinegar

• 1 tbsp Worcestershire sauce

Method for cooking Peri-Peri Chicken

1. Preheat the Braai to 180°C (360°F).

2. Spatchcock the chicken (A spatchcock, otherwise known as "spattlecock", is poultry or game that has been prepared for roasting or grilling by removing the backbone and sternum of the bird and flattening it out before cooking) ask your butcher to do this for you if you aren’t happy to do this.

3. Score the chicken deeply.

4. Pour the Peri Oil over the chicken making sure that you rub it into all the cuts and on both sides. This is going to help marinade the chicken as well as make sure that it does not stick to the grill.

5. Sprinkle the Robertson’s Peri spice all over, once again making sure that it gets into all the cuts and on both sides.

6. Mix the chilli, garlic, ginger, salt, pepper and lime/lemon juice together crush or grind into a paste and spread over the chicken, again make sure that it covers everything.

7. Leave to marinate over night or for at least 1hr, the longer the better.

8. Place on the braai open-side up and cook for 15 mins, turn and do the same on the other side. Turn up the braai and brown off, if needs be  for 5-10 mins, you don’t want it to burn but you do want the skin to be nice and crispy, to caramelise and give you that great braai taste. Keep an eye on how things are going, you don’t want it to burn.

9. After 30 mins of cooking poke a knife into the leg or thigh and see it the juice runs clear, if it does its cooked if not give it another 5-10 mins and check again.

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All that's left to do is make a selection of rice, chips, coleslaw or a fresh salad and serve, fabulous. This just smelt divine while it was cooking, the lime juice just lifts it giving it a fresh taste with all those spices just zinging around your mouth.

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Win 1 of 3 Free Peri-Peri Packs

Once again this week we are giving away three packs of free goodies, if you would like to win one of the Peri-Peri spice packs then please leave some feed back and it could be you (entry closes 14th December 2012). Also I love to hear what you think about what i'm cooking, feel free to leave suggestions as to what you would like to see me cook. Enjoy, until next week take care. Larry