80 TASTE SEPTEMBER 2019
ULTIMATE BRAAIGUIDEServes 4
EASY
Preparation: 10 minutes
Cooking: 25 minutesFor the paste:
fennel 1 large bulb, chopped
garlic 3 cloves
green chillies 2
fresh coriander 30 g
spring onions 100 g
olive oil 3 T
sea salt 1 tolive oil 2 T
coconut milk 2 x 400 g cans
fresh mussels 1.5 kg, cleaned
lime, for serving1 Roughly blend all the ingredients
for the paste. 2 Transfer to a large wok
or potjie over smouldering coals
and add the olive oil. 3 Gently fry
for 5 minutes, stirring continually,
until fragrant and softened. Pour in
the coconut milk and simmer for 10
minutes, then add the mussels. Cook,
stirring occasionally, for 5–7 minutes
until all the mussels have opened.
Discard any mussels that don’t open
after 10 minutes. 4 Serve with a squeeze
of lime juice and bread, braaied sweet
potato wedges or bowls of rice. Garnish
with spring onions, coriander and chilli.
Cook’s note: While cleaning the
mussels, keep them in a bucket of salted
cold water to help them close again
before cooking.LEMON-AND-HERB
BUTTER STUFFED TROUT
“A whole braaied fish is definitely the way
to go this summer – it looks impressive and
needs hardly any work, especially when it
comes ready-stuffed from Woolies.”
Serves 4
EASY
GREAT VALUE
Preparation: 5 minutes
Cooking: 25 minutes
Woolworths lemon-and-herb butter
stuffed trout 2
olive oil, for brushing
baby leeks 8
olive oil 1 T
sea salt and freshly ground black
pepper, to taste
1 Brush both sides of the trout with a
little olive oil to prevent it from sticking to
the grid. Place in a closed braai grid
10 cm above moderate coals and braai
for 25 minutes, turning the grid every few
minutes, until cooked through. 2 Remove
from the grid and remove the white
trussing rings from the fish. 3 Wrap the
leeks in tinfoil, drizzle with olive oil and
season. Place in the coals and cook while
you grill the fish. Serve the trout with the
leeks and grilled lemons.
CARB-CONSCIOUS, DAIRY-FREE,
WHEAT- AND GLUTEN-FREE
WINE: Cavalli Cremello White
Blend 2017
FIRESIDE MUSSELS
IN FENNEL-AND-
COCONUT BROTH
“I find making my own chilli paste really
satisfying, especially because it only takes
about five minutes from start to finish.
It’s fragrant and soft and complements
the mussels beautifully.”
CARB-CONSCIOUS, HEALTH-
CONSCIOUS, DAIRY-FREE, WHEAT- AND
GLUTEN-FREE
WINE: De Wetshof Bon Vallon
Chardonnay 2018CHARGRILLED SQUID
WITH MINT-AND-
CORIANDER SALSA
“This is great as a quick little starter.
Take advantage of the coals while
they’re hot enough to sear the squid.
I sometimes toss it through a mango-
or citrus-studded salad.”Serves 4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 5 minutesfrozen squid tubes and heads
700 g, thawed
olive oil 2 T
garlic 3 cloves, choppedFor the mint-and-coriander
salsa, mix:
mint 30 g, finely chopped
coriander 30 g, finely chopped
olive oil 4 T
red wine vinegar 2 T
sea salt and freshly ground black
pepper, to taste
lemon or lime 1, zested and juiced1 Rinse, drain and pat the squid dry
using kitchen paper. Place in a bowl
with the olive oil and garlic and toss
to coat. 2 Place a fine wire grid over
hot coals – you need a high heat for
fast cooking to ensure smoky, tender
squid. If it takes too long to cook it
may be rubbery. Grill in batches for 45
seconds to 1 minute on each side until
chargrilled. 3 Transfer to a large bowl
or tray so the squid doesn’t steam after
being cooked. Toss in the salsa and
serve immediately.
Cook’s note: Make the salsa just before
serving to prevent the herbs from
discolouring.
CARB-CONSCIOUS, DAIRY-FREE,
WHEAT- AND GLUTEN-FREE
WINE: Woolworths Signature
Series Duncan Savage Sauvignon
Blanc 2018THEWOOLIESDIFFERENCE
Woolworthsis committedtomakinga differencetopeople,
communitiesandtheenvironmentthroughitsGood
BusinessJourneyprogramme,whichincludestheretailer’s
FISHINGFORTHEFUTUREprogramme.Thismeans
Woolies’fishis responsiblysourcedandtraceabletotheboat
thatcaughtit orthefarmthatraisedit.Becauseresponsibly
sourcedfishis betterfortheoceanandbetterforyou.“A whole braaied
fish is definitely
the way to go this
summer”