It's the good times for me

INGREDIENTS:

• 600 g Grabouw Boerewors
• onion ibisto
• 4 red onions, peeled
• 8 garlic cloves, peeled
• 4 T olive oil
• 2 x 400 g tomato and onion braai relish
• 1 x 70 g can tomato paste
• 1 red chilli, chopped
• 1 tsp, smoked chilli flakes
• Salt, to season
• pap to serve

METHOD:

1. Wrap each onion in foil and add 2 garlic cloves and 1 T olive oil to each parcel.
2. Place in medium coals and cook for about 20 minutes, turning a few times until soft when you poke them with a sharp knife.
3. If you like to air dry your wors outside for an hour to allow for the skin to dry out a bit, which gives it a nice crunchy texture.
4. Place the wors in a braai grid and close up.
5. Cook over medium coals turning once so about 10 minutes on either side.
6. You don't want to pierce it so be careful when turning.
7. To make the ibisto, warm the relish with the paste, chilli and flakes.
8. Add the onions and garlic.
9. Season and serve with the wors and pap.

INGREDIENTS:
1 x 800 g lightly smoked snoek
2 T oil
coriander paste
1 T garlic, crushed
1 tsp ginger, crushed
6 T coriander
2 green chillies, chopped finely
salt, to taste
80 g apricot harissa
lemon wedges, to serve

METHOD:
Brush the braai grid with oil and place snoek skin side down on the grid.
Braai for approximately 15 minutes.
Carefully flip over, spoon the harissa on one side and the coriander paste on the side.
Cook for about 5 minutes or until the fish flakes.
Serve with braaied sweet potatoes and slaw and lemon wedges.
To make the paste:
Blend all ingredients together except salt
Season to taste.

Serves: 4 - 6
Prep: 15 minutes
Cooking: 20 minutes

INGREDIENTS:

• 4 baby cabbages, cut into quarters
• 3 T chilli oil
• spicy chakalaka
• 1 x 410 g can mild chakalaka
• 200 g freshly frozen sweetcorn kernels
• 3 T mild vegetable atchar
• coriander, to serve
• salted peanuts, to serve

METHOD:

1. Rub the oil all over the cabbage quarters
2. Place the cabbage on a heated grill pan over medium coals or direct on the grid.
3. Cook until charred on either side.
4. To make the chakalaka:
5. Heat the chakalaka and corn together.
6. To serve the cabbage, spoon over the warmed chakalaka and then the atchar, coriander and peanuts.
    

Serves: 6
Prep: 5 minutes
Cooking: 30 minutes

INGREDIENTS:

• 1 T meat and chop seasoning or steak and chops grind
• 1 tsp peri peri blend
• 6 free range lamb chops
• 2 T oil

METHOD:

1. Place the chops in a bowl and rub the spices and oil all over.
2. Rest for an hour.
3. Braai over medium coals for 15 minutes per side.
4. Serve with corn riblets and potato salad.