What to braai on New Year’s Eve?

Tonight is New Year’s Eve and I can’t wait to light-up my braai to celebrate the old and new year. 2010 was a great year and hopefully 2011 is going to be even better.

What to braai tonight? The World Cup and the Chilean miners were some of the big stories of the year. So I thought a braai with Spanish and Chilean twist will be the right way to end the year.

The pre-snacks can have a Chilean twist with a Salsa dip served with chips (Doritos)  or nachos.

Chilean Salsa dip:

Ingredients

  • 6 garlic cloves, peeled
  • 2 green serrano chilies or 2 jalapeno chiles, seeded and chopped
  • 1 1/2 teaspoons salt
  • 6 medium ripe tomatoes, peeled, seeded, and chopped
  • 1 cup finely chopped sweet onions
  • 1 tablespoon minced fresh cilantro
  • 1/2 teaspoon dried oregano
  • 1/4-1/2 cup vegetable oil
  • 2 tablespoons red wine vinegar

Directions

  1. In a mortar, crush the garlic, chile peppers, and salt and make a paste, using a circular motion with the pestle.
  2. Transfer mixture to a serving bowl.
  3. Add the remaining ingredients and stir to combine.

For the main dish a Spanish Pork Fillet

Ingredients

  • 900g pork tenderloin (fillet)
  • 1 medium onion finely diced
  • 3 cloves minced garlic
  • 3 Tbsp minced flat-leaf parsley
  • 1 Tbsp paprika (Spanish if possible)
  • 1/2 tsp hot red pepper flakes
  • 1/2 tsp ground coriander
  • 1/2 tsp dried oregano
  • 3 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 2 Tbsp very dry sherry or dry white wine
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper

Directions

  1. Cut the fillet into 15 -20cm long pieces. Make a few incision in each side about ½ cm deep and spaded about 2-3cm apart for the marinade to penetrate.
  2. Combine all other ingredients to a small bowl and stir.
  3. Put the tenderloin/ fillet and marinade into a ziplock bag, squeeze out the air and zip. Kneed with hands to work the marinade into the pork. Refrigerate 4-6 hours or overnight.
  4. Preheat grill to medium high. Spray the grill or tenderloin with a light covering of spray oil. Put tenderloin pieces on grill and rotate every 3-4 minutes to ensure even cooking on all sides. Depending on thickness, this should take about 12-16 minutes.

Source: cookeatshare.com

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