Land n Sand Jan / Feb 2014 - Page 14

E xotic recipes include Cajun beef, pork ribs with soy, ginger and black bean sauce, Chinese hoi sin pork fillet rolled into lettuce wraps, rump sosatie with Argentinean chimmichurri sauce, Greek lemon chicken stuffed with feta mint and olives, Moroccan lamb with braaied pitas. Seafood is well represented: calamari or prawns on the coals, seared tuna with fire roasted crostini, lemony hake parcels, smoked salmon with braaied avo, crème fraîche and capers and whole fish Thai style with lemongrass, limes and chilli. Several vegetarian (and a few vegan) options are included, like braaied haloumi cheese with lemon salad, braaied asparagus with parmasan shavings, mealies in lime, chilli and coriander butter, and braaied ganoush (aubergine). Side dishes partly prepared on the braai yield temptations like Asian potatoes, braaied oranges served in a red pepper and feta salad, fire roasted vegetables, cheesy garlic bread, roasted butternuts served with a cashew salad and wholegrain mustard dressing, and braaied limes in pawpaw and chilli salad. My favourite is the Italian panzella salad – ciabatta slices are toasted over the coals and tossed in a roasted red pepper, purple onion, olive and basil salad with tomato pip and red wine vinegar dressing. Mouth watering is the braaied pear, biltong and blue cheese salad, but I do believe that this is a meal on its own, as it is too rich to be served as a side dish with a protein saturated main meal.