Go! Drive & Camp – September 2019

110 | September 2019 go! Drive & Camp

CAMP FOOD

SALTANDPEPPERSTEAKWITH
MUSHROOMSANDTOMATOBUTTER
SergeantPepper

Steakandlotsofpepperis
a classiccombination.

Ingredients
(enoughfor4)
½teaspooneachSichuan,pink
andblackpeppercorns
1 teaspooncorianderseed
1 tablespoonseasalt
1 tablespoonDijonmustard
1 debonedsirloinsteak– 800g
½cupbutter
1 largetomato,peeled,pitted
andfinelychopped
2 tablespoonsredwine
vinegar
2 tablespoonsoil

(^) 16 button mushrooms
Here’s how
1 Dry fry all the peppercorns in a
pan with the coriander. Combine
with the salt in a pestle and
mortar and grind till fine. Rub
the mustard all over the steak,
followed by the spice mixture to
taste – you can always sprinkle
over more as the meat braais.
Allow the meat to marinade
on the side while you get the
coals^ ready.
2 Melt the butter in a pan and
fry the tomato until just soft. Add
the vinegar plus a pinch of salt.
Set aside the mixture.
3 Heat the oil in a pan and fry the
mushrooms until golden brown.
(Or thread the mushrooms onto
skewers, baste with oil and braai
over the coals.)
4 Braai the steak over hot coals
until it is cooked to your taste

• baste with a little oil so the
  flames lick and scorch the meat.
  5 Rest the meat on a cutting
  board before slicing it. Serve with
  the cooked mushrooms, tomato
  butter and extra salt and pepper.

go! Drive & Camp says You can

also braai individual steaks

instead of one big one.

PORKNECKSTEAKSWITHAPUNCH

Somethingmeaty

Porkneckhasgreatmarbling

andworkswellwiththestrong

flavoursofthisrub.

Ingredients

(enoughfor4)

1 teaspooncuminseed,

crushed

2 teaspoonscorianderseed,

crushed

1 heapedtablespoonsmoked

paprika

1 teaspoonmustardpowder

2 teaspoonsbrownsugar

1 teaspoonfineallspice

1 teaspooncoarselyground

blackpepper

1 tablespoonseasaltflakes

1 teaspoondryoriganum

(^) 4 large boned pork necks
Here’s how
1 Mix together all the spices and
rub the meat all over. Marinate
for about three hours in the
fridge. (Remember, the meat
must be room temperature
before you braai.)
2 Braai the meat over hot coals
until a nicely caramelised crust
has formed – be careful to not let
the sugar burn. Once the meat
has some colour, raise the grid to
allow it to cook through. Turn the
meat as required.
go! Drive & Camp says Give
the steaks that little extra by
mixing together a heaped
tablespoon each of apricot
jam, tomato purée and
Worcestershire sauce and baste
the steaks with the mixture just
before removing the meat from
the coals.