Page 37 - Intra Muros September 2023

RECIPES

Norwegian salmon smoked and blackened

with cajun spice and Rooibos tea, served with
grilled fennel, fire-roasted beetroot and
Aji Amirillo Chilli sauce

Ingredients cubes. Drizzle with olive oil and season.
• 300g Norwegian salmon fillet • Trim and blanch baby fennel. Drizzle
• Cajun spice with olive oil, and season with salt and
• ¼ cup semi-coarse salt (kosher or sea) pepper. Grill over hot coals and set aside.
• 2 tbsp garlic powder
• 2 tbsp onion powder Aji Amarillo sauce
• 2 tbsp dried thyme • ½ cup Aji Amirillo Chillies
• 2 tbsp dried oregano • 30ml oil
• 2 tbsp sweet paprika • 1 bayleaf, 1 clove of garlic
• 1 tbsp freshly ground black pepper • 2 eggs, hardboiled (7-10 minutes) and
• 1 tbsp freshly ground white pepper peeled
Corné Bornman, the winner of Season 6 • 1 to 3 tsp cayenne pepper • ½ cup water
of The Ultimate Braai Master, has been • 10ml salt
spending more time than ever in front Method • 5ml mustard
of the fire. His motivation to do so was 1. Combine the above ingredients. Season • ¼ cup vinegar
the pandemic and its destructive effect the top of the fillet generously and keep • ¼ cup sour cream
on the hospitality industry. Covid-19 the rest of the mixture for future use in
kept him cooking and gave him time any chicken or seafood dish. Open two In a pan, roast chillies with oil, bayleaf and
to perfect his new line of braai spices bags of Rooibos tea of good quality and garlic. Combine the rest of the ingredients
and sauces. They are called Brafia and sprinkle on top of the spice. Rest for one above in a food processor and liquidise till
are available online from the Brafia to three hours. smooth.
Facebook page for people who’d like to 2. Using cold smoke, with wood of apricot
replicate the flavours at home. or other fruit trees, smoke the fillet on Plating
a non-stick mat for 20 to 30 minutes, Make a fire with good wood. With the fire
Corné, who is affectionately known without cooking the fish. Let it cool down under way, arrange the prepared garnishes
as “Borries” and “the braai father”, and rest while prepping the garnish. on the plate. When there are some coals
has shown how versatile Rooibos is by but still a bit of a flame, use a “braai mat”
creating several braai dishes ranging Garnish on top of your grill.
from savoury to sweet. Here’s one of his • Brush two whole beetroots with oil and
recipes: season. Wrap in foil and cook on the side Melt a bit of butter. Lift the fish and place it
of the fire. Be careful that you do not crust down onto the mat until a nice colour
get them too hot as they are cooking in is achieved. Turn over and crisp up the skin.
themselves with concentrating flavours Serve on garnished plate. Drizzle with Aji
and could burn easily. Once cooked and Amarillo sauce and sprinkle some chilli salt
cooled down, peel and cut them into on the plate.

INTRAMUROS SEPTEMBER 2023 | 35