Archive for July, 2012

DIY Braai

Posted in Braai on July 31, 2012 by ribshackred

A super innovative breakfast braai, what do you think of this DIY braai idea?

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Sticky Rib Marinade

Posted in Braai Recipes on July 25, 2012 by ribshackred

Here’s a fantastic rib marinade recipe that will only take seconds to make, so you can spend more time at the fire with a glass of wine.

Ingredients:

  • 2 cup tomato ketchup
  • ¼ cup honey
  • ¼ cup brown sugar
  • ½ cup Worcestershire sauce
  • ¼ cup soy sauce
  • ¼ cup vegetable oil
  • ¼ cup lemon juice
  • 2 red chillies, finely chopped

Method:

Combine all the ingredients and whisk well.
Pour over the ribs and allow to marinade for at least 30 mins and up to 3/4 hours before braai-ing.

Source: food24

Chicken, bacon and vegetable potjie

Posted in Braai Recipes on July 18, 2012 by ribshackred

Here’s a fantastic midweek potjie recipe. Nothing says good times better than a fire, a potjie and some great wine.

Ingredients:

  • 45 ml oil
  • 15 ml butter
  • 6 drumsticks
  • 6 chicken thighs
  • 1 packet streaky bacon, chopped
  • 2 onions, chopped
  • 1 carrot, chopped
  • 3 sticks celery, chopped
  • 2 cloves garlic, crushed
  • 250 ml prepared chicken stock
  • 250 ml wine
  • 250 g peeled baby carrots or carrot balls
  • 6 baby marrows, thickly sliced
  • 250 g button mushrooms
  • 1 punnet baby corn
  • 5 sage leaves
  • 3 sprigs thyme
  • 250 ml cream
  • salt and pepper to taste
  • fresh flat leaf parsley to garnish

 

Method:

Use a No. 3 potjie pot.
Heat the oil and butter in the potjie. Brown the chicken pieces and remove.
Add the bacon and fry until caramelized. Now add the onion, carrot, celery and garlic and sauté until soft.
Add chicken back to the pot followed by the stock and wine.
Cover and simmer gently for 1 hour.
After the hour, add the veggies and herbs, cover with the lid and top with 3–4 hot coals (this provides even heating).
Cook gently for 40 minutes – do not stir.
Add the cream and gently stir it through. Cook for a further 20 minutes.
Season to taste.

Source: food24

Today is the Hoff’s birthday.

Posted in Men, Useless info on July 17, 2012 by ribshackred

AKA Baywatch and Knight Rider star. I always wondered why he took the wheel when KITT was such a great driver. Are you a Hoff fan, or not so much?

Braaied pot bread

Posted in Braai Recipes on July 12, 2012 by ribshackred

Here’s a great pot bread recipe to try with your braai this weekend. Great to prepare with a glass of Rib Shack Red.

Ingredients:

  • 10 ml instant dry yeast
  • 15 ml warm water
  • Pinch sugar
  • 500 ml cake flour, sifted
  • 500 ml nutty wheat flour
  • 250 ml self-raising flour, sifted
  • 125 ml chopped celery
  • 125 ml grated cheddar cheese
  • 15 ml cooking oil
  • 60 ml melted butter
  • 10 ml white sugar
  • 1 egg, beaten
  • 625 ml warm water

Method

Start a braai fire.
Mix the yeast with the warm water and a pinch of sugar.
Set aside to ferment. Combine all the remaining ingredients, except the water, and mix well.
Add the yeast and slowly add the water, mixing to form a dough. Place the dough in a well-greased pot. Cover the pot with a lid and bury it in the hot coals.
Top the lid with some coals from the fire to keep the heat even. Bake for 45 minutes. Alternatively, bake in the oven at 180 °C for 45 minutes.

Source: food24

Rack of lamb with lemon and garlic

Posted in Braai Recipes on July 11, 2012 by ribshackred

Here’s a great braai recipe to try the midweek. Quick and easy, great with a glass of Rib Shack Red.

Ingredients

  • 1lamb rack
  • salt and freshly grounded black pepper
  • loads of fresh thyme
  • 1whole garlic bulb- wrapped in foil
  • rind of 1 lemon

Method

Season the lamb rack with salt and pepper and place with loads of fresh thyme and the garlic bulb onto the Weber or into the oven.

Cook for 10 minutes. Turn over and cook for another 10 minutes. Turn over again and cook for another 10 minutes. (If done on the weber, the weber’s lid must be on.)

Remove from the weber or oven and sprinkle with the lemon rind. Let the meat rest for a few minutes.

Remove the garlic from the foil and cut in half. Serve the soft baked garlic with the lamb.

Source: food24

Braai quote of the day…

Posted in Braai on July 10, 2012 by ribshackred

What we braai in life, echoes in eternity.

‘Gladiator’