Coleslaw, Ribs and Wings on the Braai!

April 19, 2013 by Larry Susman in Big Green Egg, Braai, Chicken, Food Websites, Hot & Spicy, Meat, Pork, Recipes, Salads

Coleslaw, Ribs and Wings on the Braai/BigGreenEgg

Well, summer is nearly here and we have seen the sun on several occasions this week, so I'm going to make a salad to go with what I think is a great meal on the braai. I've made some coleslaw, OK! Its not a meat dish but this salad has a vinegar mix that has to be cooked on the braai, so please don’t think that I'm cheating!! To accompany this slaw, I cooked some ribs and wings and when they are put together they make the perfect meal. Just needed some boerewors as well to finish this off perfectly but forgot to bring it along to cook, du!!

Below is a recipe for the rib rub that I used and then basted them with Jimmy’s sauce to finish them off. On the chicken wings I used Nando's Hot sauce and you can purchase this from our web site or make your own rub following this recipe on a past blog. You can follow the links to see how I cooked these two dishes in the past just by clicking on the links above.

SERVES 6: PREP: 15MINS: MARINATE 1HR: COOK TIME:4-5HR

Rub  Ingredients:

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:

1.5kg Baby Back ribs (3 racks)
1 x Jimmy's Braai Sauce
Method: Check out this edition of my blog to see how to braai them.

SERVES 6: PREP: 15MINS: COOK TIME:10MINS:

Coleslaw vinegar mix:

This will make quite a lot of mix, so you can either cut the amounts down or save some to use at a later date.

125g Sugar
1 cup of white vinegar
½ Cup Salt
¼ Cup white pepper

Coleslaw Ingredients:

1 Head shredded cabbage
1/8 Cup vegetable oil
Pinch celery seeds
30g Sesame seeds, toasted
1/8 Cup vinegar mix

Method of making the vinegar mix:

Place the vinegar in a heavy saucepan on the braai, bring it to the boil.
Once the vinegar is boiling add the sugar and the salt slowly. Make sure that you stir this constantly until everything has dissolved.
Take it off the heat to cool then in a separate mixing bowl place the white pepper then slowly pour the vinegar mixture into it whilst whisking, cover and leave to cool.
Next toast off the sesame seeds until they are a golden brown.

Method of making the Coleslaw:

Place the shredded cabbage in a large mixing bowl.
Sprinkle the oil over the top and mix thoroughly.
Sprinkle half the celery seeds and the sesame seeds over the top and mix again.
Now pour the vinegar mix over the whole lot and give it a quick mix, sprinkle the remainder of the seeds over the top and serve straight away.
Coleslaw is best served while the cabbage is crisp and crunchy, so don’t leave this to sit around for a long time as this sauce will break the cabbage down very quickly.

Its as simple as that but it takes a little effort to make but its worth the time and tastes so different to your regular coleslaw covered in salad cream or mayo.

This will make the perfect accompaniment to the meat that you wish to cook and eat with this.

As normal, I love to hear what you think about what I'm cooking so feel free to leave suggestions what you would like to see me cook in future. Enjoy Larry.

Orange & Lemon Peppered Monkfish on the Braai

April 12, 2013 by Larry Susman in Big Green Egg, Braai, Fish, Recipes

Orange & Lemon Peppered Monkfish on the Braai/BigGreenEgg

Howzit folks,

Well with still no signs of summer we keep the faith and Braai! This week I'm back in training for a big ride in Wales in June so I have to loose a few pounds so I'm cooking some fish this week as an effort to eat a little lighter if not healthier. I hesitate when I say this as because all South African men (I assume as I'm one) think that a meal without red meat is only a snack! However I'm cooking Monkfish which is in my opinion one of the fishes that can destroy that myth that fish is not filling.

It's a very ugly fish but man it's tasty, with a unique, firm-textured and meaty white flesh. Monkfish has an extraordinary appearance, with a flattened head, tapering body and mottled-brown, glossy skin. But once the fish has been filleted and the central bone removed, there are no others, you are ready to go without the frea of choking on any bones.

“Tip” Monkfish is usually sold with the head removed, the remaining body is called the ‘tail’. The tail is sold in steaks the meat is also harvested from the head also monkfish cheeks are considered a delicacy but I've never tried them (on the list of things to do when I get desperate). The loose dark skin of this fish is easy to strip away this revealing a pink, glassy membrane that needs to be pulled away and discarded. If left on it will shrink around the meat during cooking, making it tough.

Throughout the world the texture of the tail meat of fish of the monkfish has sometimes been compared to lobster tail and has been alluded to as the "poor man's lobster. Although today it commands prices equivalent to and in some cases exceeding that of lobster.

SERVES 4-6 : PREP: 15 MINS : MARINATE 1hr : COOK TIME : 16-20 MINS

Fish Ingredients:

2 x Monkfish tails, about 500g each, skinned and cut into 4 fillets
1 x Orange Sliced
1 x Lemon Sliced
6 x Fresh Thyme or Lemon Thyme sprigs
Salt & Pepper to taste

Marinade Ingredients:

1 x Orange
1 x Lemon
6 x Fresh Thyme or Lemon Thyme sprigs
2 tbsp Olive Oil
2 tbsp Green Peppercorns, crushed
Salt to taste

Method how to prepare Monkfish:

Rinse the Monkfish under cold running water and then pat dry with kitchen paper and place in a shallow dish.
Cut the oranges and lemons into slices.
Place one fillet of monkfish cut side up onto the work surface and place the citrus slices alternatively over it.
Top this with some thyme and then place another fillet on top.
Next, tie them securely together with some string and repeat with the others.
Sprinkle with the remaining thyme.
Lay them in a shallow no metallic dish.

Method how to prepare Marinade:

Squeeze the juice from the remaining fruits into a jug.
Add the olive oil, mix and season to taste.
Spoon the mixture over the fish and cover with cling film.
Leave to marinade for up to 1hr, spooning the mixture over the fish tails a few times.
Finally take out of the fridge and sprinkle the crushed peppercorns over the fish and massage gently into the flesh.
Preheat the Braai to 180°C (360°F).
To cook could not be simpler, place them on the braai to cook for 18 mins turning regularly.
Use the remaining marinade to baste the fish as it cooks.
If you do this the sweetness of the oranges will caramelise on the Braai and this just adds to the whole dish.

It's as simple as that, boil a few new potatoes and serve with fresh salad or even some grilled asparagus. All you meat eating guys out there believe me when I say this fish is worth a try you will end up with a fantastic dish that is full of flavour and will fill you up.

I'm not a great fish lover but boy was this 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. Keep well until next week. Larry

Paella on the Braai

April 05, 2013 by Larry Susman in Baking, Big Green Egg, Braai, Chicken, Fish, Meat, Potjiekos, Recipes

Paella on the Braai/BigGreenEgg

Well, I'm 2/3rds of the way through my promise to cook every week on the Braai, through rain, snow, -10c and the occasional sunny day! Very occasional, I think it's shone for about 10 days in 8 months but never mind, we BRAAI not matter what's happening outside.

This week I'm having a go at the quintessential Spanish dish “Paella” this is my version of it, it might not be what you think its should be and I'm not claiming to be an expert but this is a great Paella to start with and a good base for experimenting. So have a read and then give it a go and let me know what you think. Basically this is the Spanish version of a Potjie.

SERVES 4-6: PREP: 20MINS: COOK TIME: 20-30MINS

Rub  Ingredients for your Paella:

700g x Chicken Meat (Leg, Thigh or Breast meat diced into bite-size pieces - keep the skin & bone on for extra flavour)
6 x Large Tiger Prawns
12 x Large Mussels
1 x fresh Squid cut into rings
700g x Spanish paella rice
200g x diced cooking choritzo
1 x Red pepper (sliced & roasted if possible)
1tsp of Sweet Paprika
3-4 x medium, ripe tomatoes or a large tin of chopped tomatoes
2lt x Hot chicken or vegetable Stock
1 x Medium onion, finely chopped
Pinch of Saffron (I like quite a bit)
Extra virgin olive oil
Salt to taste
1 x lemon (cut into wedges for decoration)

Don't forget to use a 40cm to 50cm Paella Pan, it makes all the difference.

Method how to prepare and cook Paella:

Preheat the Braai/BigGreenEgg to 200ºF/94ºC.
Add a few tablespoons of the olive oil in the Paella Pan and part cook the chicken pieces a little (longer if they contain bones) until its browned off.
Make up the stock and add a good pinch of the saffron stamens. Let them infuse for about 20 mins.
Next make the "Sofrito", one of the most important parts of the Paella, this is the tomato and onion mix which is the base of the paella.
First sweat the onion in the Paella Pan until soft then add the chopped/tinned tomatoes and fry over a high heat, keep stirring.
It will start to thicken up in to a thick dark paste. When it is a dark red paste you have the perfect sofrito!
Next add the chorizo, paprika and about half of the peppers. Mix around thoroughly and continue fry for few more minutes.

Now add the hot stock to the paella pan. Taste for salt and seasoning. It needs to be quite well salted, bring to the boil and leave for several minutes for all the flavours to mix in with the stock.
Now add the rice, mix around briefly and even out in the pan ensure all the rice grains are under the surface of the liquid. DO NOT STIR the rice after this point.
After about 10 minutes the rice should start to appear though the liquid.
This is the point that you can add all the seafood that you have prepared earlier.
Now turn down the heat and continue to simmer for about another 10 minutes until the rice starts to dry out. (If some rice starts to appear whilst other areas still have liquid you can carefully distribute the rice around with a spoon)

Once most of the liquid has been absorbed, try the rice from under the top surface. It should be cooked "al dente" still with a slight nutty taste.
Now cover the Paella pan with foil and turn up the heat for a minute or so. (You will hear the rice go "pop" as it is caramelising on the bottom of the pan). This is called the "Socarrat" the most highly prized part of Paella. Covering the pan at this stage also helps finish off the cooking of the top layer of rice.
Turn off the heat. Decorate with lemon wedges and leave for a good 10 minutes to rest.

Serve directly from the pan at the table and remembering to scrape to the bottom to get the "socarrat", that's the greatest bit.

Add a crisp fresh salad and you will have the perfect meal for a sunny day, when it decides to come out again lol!

I wasn’t sure how this would work or even if it could be cooked on the braai but I must say it came out fantastically and everybody just loved it. Give it a try and let me know how yours comes out. I would love to hear if you have what you think is the best recipe, just leave it in the comment section below for everybody to see.

Chao Larry

Scallops
& Tiger Prawn Skewers on the Braai/BigGreenEgg

Braaied Scallops & Tiger Prawn Skewers

March 21, 2013 by Larry Susman in Big Green Egg, Braai, Fish, Food Websites, Recipes

Scallops & Tiger Prawn Skewers on the Braai/BigGreenEgg

I hope that you are all keeping well and braaiing along with me in this wonderful weather that we have in the UK. Who said that you can’t cook outside all year round lol. This week I'm keeping on the white meat theme just so that your body has a chance to recover from all that red meat. So I'm going to try a Thai inspired recipe thats simple and tasty.

SERVES 4 : PREP : 15MINS : MARINATE 1HR : COOK TIME : 8-15MINS

Marinade for Skewers:

1 tsp Sunflower or Vegetable Oil.
½ Small white onion, finely grated.
1 tbsp Fresh root ginger, finely grated.
150ml Canned coconut milk.
2 tbsp Chopped fresh coriander.

Ingredients for the Skewers:

24 x Fresh Scollops.
24 x Fresh or Frozen uncooked Tiger Prawns.
400g x Freshly cooked and steamed tastic rice.
2 x Fresh spring onions chopped.
2 x tbsp Fresh coriander chopped.
8 x bamboo stick skewers.

Method for making Skewers marinade:

To make the marinade, heat the sunflower oil in a small frying pan. Add the fresh ginger and onions and fry for 4 mins until they are just sofened but not browned.
Add the coconut milk and bring to the boil. Boil rapidly for 5 mins or until its reduced to the consistency of single cream.
Remove from the heat and leave to cool. Once cooled stir in the coriander and pour into a shallow dish.
Add the prawns and the scallops, mix and leave to marinade for 1hr in the fridge.
Take out of the fridge and skewer alternately on to the bamboo sticks, ready to cook.

Method for cooking the Skewers:

Preheat the Braai to 300°C (570°F).
Pre soak your skewers for at least an hour before hand, this will stop them from burning.
Braai the skewers over moderate/hot coals, or grill in the oven, turning occasionally, for 10-15 minutes, or until cooked. On the BigGreenEgg, believe it or not, you only need to cook them for 3-4 mins on each side. The heat is so intense that it cooks then quickly but leaves them so moist and tender. Serve with some Tastic rice and a fresh salad and there it is, a fantastic taste of the sea with a twist.

I love to hear what you think about what iIm cooking on the braai so please feel free to leave your thoughts in the comment area below. Enjoy and until next week take care, Larry.

Cajun Chicken with Mielies on the Braai!

March 15, 2013 by Larry Susman in Big Green Egg, Braai, Chicken, Hot & Spicy, Recipes

Cajun Chicken with Mielies on the Braai/BigGreenEgg!

This week I've decided to go to the southern states of America for inspiration and I'm cooking Cajun Chicken with Mielies, sweet corn to all you none South Africans. This dish is quick to put together and quick to cook and the flavours are great. I have never cut up corn in this way and I must say its makes it really easy to eat, the only thing is it's so easy you tend to over do it if you’re not careful.

Well, I now know that I'm Anglicised, as all I talk about is the weather and man we've gone from ± 17c to -2c and snow in a week, what's happening. I'm still out here braaiing for you, I hope that you all appreciate it because I'm losing the will to Braai!! What I need is some braai love, please let me know if you like what I'm cooking below.

SERVES 2-3 : PREP:15 MINS : COOK TIME : 30 MINS

Ingredients:

2 x Chicken drumsticks
2 x Chicken Thighs
2 x Chicken Wings
2 x Fresh Meilies (Sweetcorn)
85g butter, melted

Ingredients for the Spice mix:

2tsp Onion powder
2tsp Paprika
1½ tsp Salt
1tsp Garlic powder
1tsp Dried Thyme
1tsp Cayenne pepper
1tsp Ground black pepper
½tsp Ground white pepper
½tsp Ground cumin

Method:

Preheat the Braai/BigGreenEgg to 200ºF/94ºC.
Using a sharp knife, make 2-3 diagonal slashes in the drumsticks, wings and thighs. Place them in a large dish.
Cut the mielie cobs into thick slices and add them to the dish.
Mix all the ingredients for the spice mix together in a small bowl.
Brush the chicken and the cobs with the melted butter and sprinkle the spice mix over them.
Place the chicken in the braai over the medium coals and cook for 15mins, turning them occasionally.
Add the mielie cobs to the braai and cook for a further 10-15mins or until they begin to blacken. Make sure that you turn them continually so that they don’t burn.
Transfer to a plate and serve immediately to the lucky people you have invited around to share you're braai.

I hope that you give this a go, it's quick and I can assure you you will add this to the regular things to Braai. Until next week enjoy and please feel free to comment below.