For those of you who don't speak Afrikaans, this translates to "We are now going to bbq." There is a famous South African comedian called Barry Hilton who tells the hillarious story of what happens at many a braai or bbq all over the world. Too much to drink, too much talking and then far too much meat late in the evening. I promise it is a thing. But, this is not the case today I can assure you. As long as it is not raining Kyle will braai. A hint of good looking weather and the fire is lit. South African braais are very different to the British bbq, American bbq and Australian bbq. I will not delve into the intricacies of each but only to say we South Africans will cook ANYTHING on a braai. Meat, fish, poultry, game, vegetables and dessert. A classic in this household is peri-peri chicken. Who doesn't love crispy skinned, spicey, juicy chicken with a hint of smoke? When people think of peri-peri they think of Nandos or Portuguese piri-piri but I guarantee, unless you've lived in South Africa or visited Mozambique, you have not experienced the one true peri-peri (my humble opinion). There is something about Mozambican Portuguese peri-peri that knocks the socks off the rest. Poured over fire roasted chicken and in a fluffy, floured white bun slathered with butter and an ice cold 2M beer on a sunny afternoon. You can't beat it! Just typing this and I am salivating. Everyone has their own favourite version of peri-peri sauce that either they buy or make. Whatever floats your boat. I am all about homemade. So I am sharing my favourite peri-peri sauce recipe which literally goes with everything if you want to add a bit of spice to your life. You can marinate chicken in it before popping it on the braai or in the oven. Great for dipping slices of steak in or putting on your steak sarnie. Perfect for adding to stew or Bolognaise to give it a bit of a kick. You choose. Homemade Peri-Peri Sauce - Alida Ryder, Simply-Delicious-Food.com Ingredients 2 red onions peeled and roughly chopped 1 head of garlic peeled and roughly chopped 1 cup of bird's eye chillis, stems removed - if you can't get them I'd say use a mixture of red chillis that you can find 2 red bell peppers, de-seeded and roughly chopped 3 ripe tomatoes, peeled and roughly chopped 4 Tbsp olive oil Juice and zest of 3 lemons 1/3 cup red wine vinegar 2 Tbsp brown sugar 1 Tbsp salt 1 tsp cracked black pepper 2 bay leaves 1 Tbsp dried oregano 1 Tbsp smoked paprika Method Combine all the ingredients in the bowl of a food processor/blender and blitz until all the ingredients are finely chopped and the mix is saucy in consistency. Transfer to a saucepan on a medium heat and simmer for 20 minutes. Stir every few minutes to prevent the sauce from burning. After 20 minutes check the seasoning and adjust. The sauce should be well balanced with a good kick of spice and sourness from the lemons and vinegar. Pour into sterilised jars and keep in the fridge for up to 2 weeks or marinate your plump, organic or free range, spatchcock chicken and cook on the braai/bbq or roast in the oven at 220°c until the juices run clear when you poke a knife into the fattest part of the thigh. Depending on the size of your bird about 1.5 - 2 hours. "Lekker eet!" Nix All pictures taken by Judit Erdos @lelencjud
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No, I am not heading off to South East Asia any time soon. I have, however, been making a lot of Asian inspired food this summer. It's hot, it's sticky, we're all sweating and I do not feel like slaving away in front of a stove or oven to make dinner. My go to of late has been quick, easy and delicious without much effort. I love the flavours of South East Asia. Hot, sour, umami, fragrant and fresh all in one mouthful. If you sweat its from the heat of the chilli and you're instantly refreshed by the flavours of crisp mint, lemon grass and spring onions. Another bonus is most of the recipes I have been making take minutes to throw together.
A favourite in our house in Pho (pronounced fuh). I love the lightness of this dish, but it is so incredibly comforting and nourishing that it can be eaten in the heat of summer or the depths of winter. The flavours are full and savoury, bright and vibrant. You can find a number of recipes online for Pho and when made from scratch you may think I am mad for suggesting this is an easy fix. BUT, if you know me and have been following our blog or Instagram page for some time, you will know I am forever making stock and stashing it in the freezer for a rainy day. Although not rainy at the moment, pre-made stock makes this process a lot easier. Traditionally Pho is made with thinly sliced beef that cooks in the broth when served but this is a variation on the theme using chicken. Nix's Chicken Pho Broth 1.5 - 2 Litres clarified chicken stock (pre-made using roasted bones or the carcass of a roast chicken) 1 Thumb size knob of ginger, peeled 2 Whole cinnamon sticks 6 Star anise 6 Whole Cloves 1 Cardamom pod 1 Tbsp Fish Sauce (Nam Pla) 2 Tbsp Light Soya Sauce Salt to taste To serve 3 Chicken breasts, poached in a little bit of plain chicken stock and shredded Flat rice noodles, cooked and refreshed in cold water as per pack instructions, 1 nest per person Shiitake mushrooms, cleaned and finely sliced 6 Spring onions, washed and finely sliced 1 Cup picked fresh mint and Thai basil leaves 2 Red chillis finely sliced 1 1/2 Cups bean sprouts, 1 Lime quartered Freshly ground black pepper Method Lightly toast the dry spices in a pan for 1 minute. Set a large pot on the stove on a medium heat and add the chicken stock, toasted spices, ginger, fish sauce and soy sauce. Bring to the boil and then lower the temperature. Allow to simmer for 20 - 30 minutes to infuse the flavours. Do a taster and adjust the seasoning, soy and fish sauce to your palate. In your serving bowls portion out the cooked noodles, shredded chicken and shiitake. Strain the stock, removing the spices and then portion between the bowls over the noodles and chicken. Serve straight away with the spring onions, bean sprouts, fresh herbs, chilli, black pepper and lime on the side. Each person can adjust the seasoning and condiments as they like. I also leave a bottle sriracha on the side if anyone wants to add an extra kick of heat to their meal. Simple, tasty, heart warming and refreshing. Enjoy! Nix Picture credits to @lelencjud my fabulous photographer friend |
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September 2020
Good food is very often, even most often, simple food. - Anthony Bourdain |