T-Bone Steak with Monkey Gland Sauce on the Braai

T-Bone Steak with Monkey Gland Sauce on the Braai/BigGreenEgg

To non-South Africans this must sound like and outrageously unappetising dish, LOL! But I can assure “No” monkeys or any other parts of a animal went into making this fantastic sauce. It is not known where this name comes from but it is such an inherent part of South African cuisine that I just had to make this before this blog ends in a couple on months time. However you can read a couple of accounts of stories which claim to know the true origins of this sauce but I would not guarantee this, however the second account does sound genuine.

Monkey gland sauce is a traditional South African sweet and hot sauce for steak but is great with any braaied meat, chicken, pork or even Boerewors. This recipe is just fantastic and it only take a couple of minutes to make, you can cheat if you want and buy one of the pre-made Steers sauces that we sell but its just not going to be as good. Take the time to make this, I promise you will not regret it, it was just fabulous “even if I say so myself”. This is my version of this classic SA sauce so I hope that you like it!

Also you could win a bottle of Mrs Balls Hot Chutney, see the end of the blog for details.

Ask your butcher to cut T-Bone steak thick, (if you're not South African you can always share this huge amount of meat with somebody you love) if they are thick you can cook it for a little longer and still have it rare/medium rare and lovely and hot at the same time. Allow one steak per person if they are big meat eater otherwise, one will be more that enough between two.

To see how to cook the perfect steak just click here, to go to the blog I did last year on this or checkout the video I did on how to cook the perfect steak on our youtube channel.

All you need do is now make the sauce below and pour it over the steaks and serve.

SERVES 4-6: PREP: 5MINS: COOK TIME: 4-6MINS

Ingredients for the Monkey Gland Sauce:

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1. Olive oil for frying
2. 1 x Large red onion sliced
3. 1/2 x Cup water
4. 2 x Large tomatoes diced (can of tomatoes work just as well)
5. 1 x Cup of All Gold Tomato sauce
6. 1/2 x Cup of Worcestershire sauce
7. 3 x Coves of garlic finely chopped
8. 1 x Cup of Mrs Ball Hot/Ex-Hot chutney
9. 1/2 x Cup of brown sugar
10. 2Tbsp x Safari Vinegar
11. 1Tsp x Tabasco sauce
12. 20g x Piece of fresh ginger finely chopped

Method for making the Monkey Gland Sauce:

• Preheat the Braai to 300°C (570°F)
• Heat the olive oil in a heavy skillet or frying pan.
• Add the onions and sauté with ginger and garlic until soft.
• Add remaining ingredients into a bowl, mix well and simmer for a few minutes.
• Set aside to use later.

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BIG TIP, always let the meat rest for at least 5-10 minutes after it comes off the braai so that it relaxes and re-absorbs the juices. Be patient and you will be rewarded.

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This was just the perfect carnivores meal and if you wish to wash it down with a glass of Nederburg Baronne red wine even better.

We are giving away 2 bottles of Mrs Ball Hot Chutney this week, 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 South African traditional sauce. 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 16th May 2013.

Coleslaw, Ribs and Wings on the Braai!

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:

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1. 1 tsp garlic powder
2. 1 teaspoon onion powder
3. 1 tsp smoked Spanish paprika
4. ½ tsp cayenne pepper
5. ½ tsp dried thyme
6. ½ tsp ground coriander
7. 1 tsp Sea salt

Ribs:

1. 1.5kg Baby Back ribs (3 racks)
2. 1 x Jimmy's Braai Sauce
3. 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.

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1. 125g Sugar
2. 1 cup of white vinegar
3. ½ Cup Salt
4. ¼ Cup white pepper

Coleslaw Ingredients:

1. 1 Head shredded cabbage
2. 1/8 Cup vegetable oil
3. Pinch celery seeds
4. 30g Sesame seeds, toasted
5. 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.

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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.

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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.

Blackened Chicken Caesar Salad on the Braai

Blackened Chicken Caesar Salad on the Braai/BigGreenEgg

Howzit Guys and Gals,

I hope that you are ready, got your Braai's out and going for it this Easter with this light summer dish. It's just what we all need in the UK to get us in that Spring feeling as British Summer time starts on Sunday, man that's one thing I love about this country, it stays light until 10.30pm for the next three months :-)

This dish is quick easy to cook and will look great on the table, you can make it even quicker by buying the salad dressing if you wish along with the croutons. I have made the dressing in the recipe below before and its great but just takes a little bit more time. The one I'm using is the Pizza Express one which is available at most supermarkets or online. But if you’ve got the time give the recipe below a go, its just as good if not better.

SERVES 4 : PREP:15 MINS : COOK TIME : 6-8 MINS

Ingredients for the Caesar Salad:

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Dressing:

• 3 Anchovy fillets roughly chopped
• 2 Garlic cloves, peeled and roughly chopped
• 2½ tbsp Light mayonnaise
• 1½ tsp Lemon juice
• 20g Parmesan cheese, finely grated
• 2½ tbsp cold water

Method for making the dressing:

• To make the dressing, put the anchovy fillets in a pestle and mortar, add the chopped garlic clove and pound into a paste.
• Add the mayonnaise, lemon juice, Parmesan and water and stir well to make a pourable dressing.
• Set aside until you are ready to serve.

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Salad:

1. 1 x large cos or romaine lettuce , leaves separated
2. 60g Parmesan cheese shavings
3. 6 x Anchovy fillets
4. 50g Croutons home made or shop bought if you haven’t got the time.

Method for Salad:

• Wash the lettuce and drain well, leave on a piece of paper towel to dry.
• Plate up once dried and lay the anchovy fillet evenly around the dish along with the parmesan shavings.
• Sprinkle the croutons on this and set aside until the chicken is ready.
• Pour the dressing lightly over the salad just before you add the chicken.

Ingredients for the Blackened Chicken:

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1. 2 x Free Range Chicken Breasts
2. 1 garlic clove finely chopped
3. 2tbsp Natural yogurt
4. 1tbsp Lemon juice
5. 1tsp Paprika
6. 1tsp Ground cumin
7. 1tsp Mustard powder
8. ½tsp Dried Thyme
9. ½tsp Cayenne pepper
10. ½tsp Dried oregano

Method:

• Preheat the Braai to 300°C (570°F)
• Using a sharp knife slice the chicken breasts in half horizontally and flatten with your hands.
• Place them in a shallow bowl, non metallic and then mix the yogurt and lemon juice in a small bowl with the garlic and brush over the chicken.
• Next mix the spices all together and the sprinkle them evenly over the chicken. Using the same brush blend it into the yoghurt.
• Brush this lightly with a little olive oil and place on the braai over medium to hot coals. Cook for 3-4 minutes on each side or until it starts to blacken.
• Once cooked leave to rest for 5 minutes and the place onto the salad that you prepared earlier.

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There you have it, another great quick and easy recipe to try! Please feel free to leave any comments that you would like to share with everybody. Until next week have a fantastic Easter Break. Best wishes Larry

Cajun Chicken with Mielies on the Braai!

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:

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1. 2 x Chicken drumsticks
2. 2 x Chicken Thighs
3. 2 x Chicken Wings
4. 2 x Fresh Meilies (Sweetcorn)
5. 85g butter, melted

Ingredients for the Spice mix:

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1. 2tsp Onion powder
2. 2tsp Paprika
3. 1½ tsp Salt
4. 1tsp Garlic powder
5. 1tsp Dried Thyme
6. 1tsp Cayenne pepper
7. 1tsp Ground black pepper
8. ½tsp Ground white pepper
9. 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.

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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.

Lekker! Beef Ribs on the Braai

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:

1. 7.5 tbsp black pepper
2. 1.5 tbsp cayenne pepper
3. 7.5 tbsp Sea salt

Ribs Ingredients:

1. 6 kg bone-in beef ribs cut 3-5 inches thick
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2. 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.

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• 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.

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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.

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