Project Description

Happy Heritage Braai Day

This week we have three recipes for one happy braai 🙂

KUDU TAGLIATA

INGREDIENTS

  • 1 Kudu fillet, trimmed (or use beef fillet)
  • 6-8 Glugs extra virgin olive oil
  • Salt and pepper
  • Rocket leaves

DIRECTIONS

  1. Rub half the olive oil over the meat and season generously with salt and pepper.
  2. Place the fillet on your braai grid over super hot coals and brown the meat on all sides.
  3. To check if your meat is medium rare, pinch the fleshy bit of your hand between your thumb and forefinger. This is a good indication of how your meat should feel.
  4. Kudu doesn’t have a lot of fat on it and requires less cooking time than beef, so be careful not to overcook.
  5. Remove from the heat and rest for 5 minutes on a chopping board.
  6. In the meanwhile, lay out the rocket on a platter.
  7. Once rested, thinly slice your fillet and layer it on the rocket. Drizzle with another 3 to 4 glugs of olive oil and serve.
  • You can add parmesan shavings (shave them off with your potato peeler), or
  • Drizzle with a balsamic vinegar reduction, or
  • Go the extra mile and serve with hollandaise sauce for extra love

HASSELBACK POTATOES

INGREDIENTS

  • 4 Potatoes (or 1 per person)
  • 4 Glugs extra virgin olive oil
  • Salt and pepper
  • 2 Sprigs rosemary, stalks removed
  • Tinfoil, torn into squares

DIRECTIONS

  1. Cut slits into the potato about ¾ through, ensuring the potato stays whole at the bottom. Take your time. It’s worth doing it the right way!
  2. Place each potato in the center of a tinfoil square and gently fill the slits with rosemary leaves.
  3. Drizzle with a glug of olive oil and season with salt and pepper
  4. Place the wrapped potatoes on medium coals and turn them every now and then. They’re ready when they give way under firm pressure.
  5. Removed from the heat and keep in the foil until you serve.

GRILLED ZUCCHINI

INGREDIENTS

  • 1 Punnet zucchini (10- 15)
  • 4 Glugs extra virgin olive oil
  • Juice of 1 lemon
  • Salt and pepper
  • Handful chopped parsley
  • 1-2 Discs feta cheese

DIRECTIONS

  1. Top and tail the zucchini (that’s a chef term meaning cut off the top and the end off the zucchini) and slice in half lengthways.
  2. Pop the zucchini in a bowl, add the olive oil, lemon juice, salt and pepper. Get in there with your hands and really rub the marinade into the zucchini halves. Cover and set aside. Don’t put them back in the fridge.
  3. Lay the zucchini on the grid on medium to hot coals and let them get some colour. You’re looking for grid pattern and a golden kiss. Keep the remaining marinade.
  4. When cooked, remove from the coals and place on a plate or pretty platter. Drizzle with the leftover marinade and sprinkle chopped parsley and feta over the top. Serve as is.
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