2019-09-01 Woolworths Taste

64 TASTE SEPTEMBER 2019

ULTIMATE BRAAIGUIDE

FortheBéarnaisesauce:

butter 200 g,cubed

whitewinevinegar¼cup

water2 T

shallots2,finelychopped

free-rangeeggyolks 3

smokedpaprika2 T

seasaltandfreshlygroundgreen

peppercorns,totaste

thick-cutbeefrumpsteaks2 x 700g

seasaltfreshlygroundblackpepper,

totaste

Parmesan 50 g,grated

1 TomaketheBéarnaisesauce,meltthe

butterina smallsaucepanovera verylow

heat,thensetaside. 2 Placethevinegar,

waterandshallotsintoanothersmall

saucepan,bringtotheboil,thencook

untiltheliquidhasreducedto1 t. Strain

theliquidintothereservedbutterand

discardthesolids. 3 Usinga hand-blender

orwhisk,mixtheeggyolksandpaprika,

thenslowlyaddthebutter-and-vinegar

mixture,whiskingcontinually,untilfully

incorporated.Thesauceshouldbethick

andcreamy.Seasontotaste. 4 Cutthe

steakinhalflengthways,thenthreadonto

skewers. 5 Braaitheskewerstoyourliking,

thenallowtorest. 6 Servetheskewerswith

theBéarnaisesauce,seasonedtotaste.

SprinklewithParmesan.

Cook’snote:PlacetheBéarnaisesauce

ina bowlovera saucepanofwarmwater

topreventit fromseparating.

CARB-CONSCIOUS,WHEAT-AND

GLUTEN-FREE

WINE:WoolworthsSignatureSeries

GylesWebbCabernetSauvignon 2016

LAMBSOSATIES

WITHHERB-AND-

ANCHOVYBUTTER

Serves2 to 4

EASY

Preparation: 10 minutes

Cooking: 25 minutes

STICKY CHICKEN
SATAY SKEWERS

Serves 4 to 6
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 30 minutes

For the hoisin sauce:
honey ¼ cup
soya sauce 4 T
rice vinegar 2 T
garlic flakes ½ t
sriracha sauce 1 t
cornflour ½ t

free-range chicken thigh fillets
900 g, halved lengthways
fresh coconut 4 T, grated
sesame seeds 4 T, toasted

For the satay sauce, mix:
fresh ginger 1 x 2–3cm piece, peeled
and grated
garlic 3 cloves, grated
smooth peanut butter 1 cup
coconut milk ½ cup
soya sauce ½ cup
limes 2, zested and juiced
palm sugar 2 T
salt, to taste

1 To make the hoisin sauce, place all
ingredients except the cornflour in a
saucepan, then cook over a medium heat
for 3 minutes. 2 Mix the cornflour with 1 T
water to form a paste, whisk into the mixture
and boil for 2–3 minutes until thickened.
Divide between 2 bowls. 3 Thread the
chicken thighs onto skewers, baste with
half the hoisin sauce and cook on the braai.
Baste again using the remaining sauce
once they are cooked. 4 Serve the chicken
skewers with the satay sauce, topped with
the coconut and sesame seeds.
FAT-CONSCIOUS, DAIRY-FREE
WINE: Ken Forrester SGM Shiraz
Grenache Mourvèdre 2018

RUMP SKEWERS WITH
SMOKY BÉARNAISE
SAUCE

Serves 6
A LITTLE EFFORT
Preparation: 5 minutes
Cooking: 30 minutes

“Let everyone braai

their own rump

skewer the way

they like it”

A STICKYSITUATION

Whetheryou’reinSA,SpainorSingapore,

it’snothardtofindmeatonastick...

ESPETADASynonymouswith

Portugal,theespetadaoriginatedin

Madeirawherecubedmeatis seasoned,

threadedontobaylaurelskewers,and

cookedoverhotcoals.

KEBABIt’sbecomea catch-allterm

intheEnglish-speakingworldfor

anyfoodgrilledona skewer,butalso

referstothepopulardishprepared

withmarinatedmeatorseafoodand

vegetables– differenttotheTurkish

shishkebabofgrilledlamb(with

veggiescookedona separateskewer).

KOFTAWidelyeatenintheMiddle

EastandtheMed,theseareskewersof

groundlamborbeefcombinedwith

spicessuchascumin,paprika,coriander

andmincedonion.

SATAYThoughfoundeverywhere

fromThailandtoSingapore,itsoriginal

homeis JavainIndonesia,wherethe

sateevolvedfromtheIndiankebab

thatarrivedwithMuslimtraders.Sate

Ponorogo,grilledmarinatedchicken

servedinpeanutsauce,is a speciality

ofPonorogoinEastJava,butother

proteinsareusedinsoutheastAsia.

SHASHLIKThesegrilledcubesof

meatsimilartotheshishkebabbecame

popularfromthe19thcenturyacross

theRussianEmpire,andby 1910 they

werea popularstreetfoodinRussiaand

a stapleinStPetersburg’srestaurants.

Originallymadewithlamb,pork,beef

andvenisonarealsousedtoday.

SOSATIEIntroducedtoSouthAfrica

byslavesfromtheEast,theyusually

consistofcubedmeat,usuallylamb,

ina currymarinade,skeweredwiththe

likesofdriedapricotsandredonion.

SOUVLAKIToday’ssouvlakicomes

fromtheancientGreekswhogrilled

theirmeatonspits.Todayit’sa popular

streetfood:meatgrilledona large

verticalskeweratrestaurants(orsmall

skewersathome)andofteneatenwith

pitabreadandsaucesincludingtzatziki.