Page 27 - Dainfern Precinct Living Issue 8_2022

Recipes
Travel

BRAAI MARINADE
BRAAI STEAK
FOR CHICKEN OR

Tip: Anything that you want to
marinate needs time to work, so
it is advised that you prepare your
meat the night before, or early in
the morning, before lighting the
braai.

Serves 6
•1kg chicken “flatty” or beef
rump steak (fat removed from
DAY • ¼ cup low-sodium soy sauce
rump)
• 4 large garlic cloves, peeled and
minced
• 3 Tbsp olive oil
• Juice from 2 limes or lemons
• ¼ tsp black pepper
• ¼ tsp cayenne pepper
• ½ cup water
• ¼ cup brown sugar
METHOD
1. Mix all the ingredients together
in a jar or sealable plastic bag.
2. Pour the marinade over the
chicken or meat. Cover and
place in the fridge to marinate
overnight (or for as many hours as
possible before your braai).
Source: https://taste.co.za/7-essential-south-african-braai-sides/

BRAAIED MIELIES
(CORN ON THE COB)
Mielies on the side or as a main (if
you are doing a vegetarian braai)
are always a winner, especially when
they are smothered in butter. We
have two innovative butters to add
to your mielies: curry butter and
Cuban-style butter.
Serves 6

INGREDIENTS
• 8 sweetcorn cobs
• 2 Tbsp olive oil
• Sea salt and freshly ground
black pepper, to taste

For the curry butter:
• 160g butter, softened
• 2 cloves garlic, chopped
• 1 tsp fresh ginger, minced
• 2 tsp mild curry powder
Black Hawaiian salt, for
sprinkling

For the Cuban-style butter:
• 200g butter, softened
• 10g coriander, roughly chopped
• ½ Tbsp chilli flakes
• 1 lime, zested, plus two more cut
into wedges to serve
• Parmesan cheese, finely grated,
to serve

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