It's the MVPs for me

Serves: 4 
Prep: 15 minutes
Cooking: 15 minutes

INGREDIENTS:

• 4 x matured thick cut beef sirloin steaks, room temperature
• 4 T duck fat or butter
• salt, to taste
• 1/2 cup original BBQ marinade, heated

METHOD:

1. Rub the steaks with duck fat or butter.
2. Heat a cast iron pan over coals until smoking hot.
3. Add the steaks and sear for 5 minutes.
4. Turn over and cook for another 5 for medium rare.
5. Cook for a few miuntes longer for  medium.
6. Season with salt.
7. Rempve to a board and cover loosely with foil and rest for 5 minutes.
8. Slice and serve with a bowl of the marinade.

Serves: 4
Prep: 20 minutes
Cooking: 15 minutes

INGREDIENTS:

• 1 x 400 g Tenderstem broccoli
• salt, to season
• a squeeze of lemon juice
• a drizzle of garlic flavoured olive oil
• curry aioli
• 1 cup vegan mayonnaise
• 2 T  lemon juice
• 3 garlic cloves, minced
• 1 tsp ginger, crushed
• 1/2 tsp turmeric, crushed
• 3/4 WW hot curry powder

METHOD:

1. Place the broccoli in a braai grid and close.
2. Place over medium coals and braai until slightly charred.
3. Remove to a platter. Pour over lemon juice and oil.
4. Season.
5. To make the curry aioli: Mix everything together and serve with the broccoli as a warm or room temperature salad.
    

INGREDIENTS:

• 1 x 900 g chicken espetadas
• 4 avocadoes, halved
• 2 x 90 g sachets pickled red onions
• 1 x 180 g sachet fresh basil pesto mayonnaise
• salt, to season
• Lime, quarters to serve

METHOD:

1. Braai the espetadas over medium coals, turning a few times until cooked, should take about 40 minutes.
2. Whilst they are cooking, heat a cast iron grill pan and place the avos flesh side down and cook for about 10 minutes.
3. To serve, drizzle with the mayo and spoon over the onions. Season and serve with the chicken and lime quarters.

DESSERT TIP: Tin roof ice-cream cones with scorched meringues. Add a dollop of meringue and blowtorch