Archive for the Braai Category

On a scale of blue rare to well done, where do you fall?

Posted in Braai on February 20, 2014 by ribshackred

Rib Shack Red Steak

Advertisements

Some poetry for the Tuesday:

Posted in Braai on February 18, 2014 by ribshackred

Roses are red,
Violets are blue,
I love steak and chops too!

Rib Shack Red

My Valentine!

Posted in Braai on February 13, 2014 by ribshackred

Rib Shack Red

Quote

Posted in Braai on February 12, 2014 by ribshackred

I don’t like corny quotes, but if I had to pick one, it would be:

‘If I had to choose between loving you and breathing, I would use my last breath to say… Nou gaan ons braai!’

Rib Shack Red

Rubbed sirloin and crushed potato salad

Posted in Braai on January 30, 2014 by ribshackred

RibHere’s a great rubbed sirloin and crushed potato salad recipe to try this weekend. Best with some company and a glass of Rib Shack Red.

Ingredients:

  • For the rub:
  • 50 g whole coriander
  • 25 g peppercorns
  • 50 g mustard seeds
  • 30 g coarse salt
  • 15 g paprika
  • For the salad:
  • 2 pieces of matured sirloin – 200 g each
  • 800 g baby potatoes – cooked in their skins
  • 50 g onions – chopped
  • 30 g capers – chopped
  • 50 g anchovies – chopped
  • 90 g olives – pips removed
  • 30 g parsley – chopped
  • olive oil
  • freshly squeezed lemon juice
  • black pepper and coarse sea salt

Method:

First up, combine all the rub spices in a mortar and pestle and give them a good bashing. Rub the ground spices into the meat until generously coated and leave to rest in the fridge for a couple of hours.

Once the braai is ready, whack the sirloin on to your braai-grid (hot coals) and grill on an open flame for about 7 minutes a side. You want the meat to be medium rare.

While the steaks are sizzling, start combining the salad – but remember to keep one eye on the meat!

Crush the cooked potatoes using the palm of your hand. You just want the skin to break open and to crush the potatoes lightly – try not to flatten them completely.

Add the chopped onions, capers, anchovies, olives and parsley. Drizzle with olive oil, a generous squeeze of lemon and cracked black pepper. Taste it before adding salt because the anchovies are very salty.

Mix the salad thoroughly then scoop on to plates. When the meat is done, let it rest for a few minutes then cut it into slices about 1 cm thick.

Put a couple of slices of sirloin on top of the potato salad and you’re done.

Source: food24

A classic braai…

Posted in Braai on January 11, 2014 by ribshackred

Braai

Money to burn fire starters…

Posted in Braai on November 14, 2013 by ribshackred

Light the braai with these pounds fire starters and feel like a British rock star!

Money To Burn Fire Starters