Food, for so many, is the inspiration for many of life’s activities! Just think of all the TV programs dedicated to food and it’s production. Think of all the books and magazines, the recipes you see that may spark an idea. I often find inspiration just by seeing a word or picture. A word like peri-peri… combine that with chicken.
Lemon and garlic… combine that with fish. Whatever you enjoy, there can be little as satisfying as a great bit of food cooked to perfection on the braai! But, before we get meat to the bbq we first have to prepare the marinade… even the colours are inspiring!
I’ll have to confess… I’ve neglected this blog!! If I’d paid as much attention to my eating habits I’d long be dead. So… why don’t I show you a loving close up… ala Floyd, of the makings of a lemon, herb and honey chicken marinade I’ve been working on in the last while… fun!
Who could deny that an outdoors braai is way better than an indoors oven roast? Well, some may say you’d better do it outdoors otherwise you’ll burn the house down and to be honest, there’s most certainly a grain of truth in that line of thought. However, apart from protecting the roof over one’s head the food just tastes about 327.3975% better!
I’ve had a craving for Nando’s for a while now. We do have a franchise a few miles away but I’m never there so my craving remains… until you find a recipe to make your own. So, the internet’s box of tricks again came up with the goods. Do click here to see the recipe I based my makings on.
Garlic anyone? Lemon… leaf coriander and lot’s of other nice stuff!!
Two Tabasco flavours!!
Cutting and cleaning before the blender
Doesn’t the red catch your eye??
All the ingredients after blitzing… well, almost all…
The quartered chickens in the marinade… the tabasco added, mild on the left, hot on the right…
Coming on just nicely!!
Later… much later… the effects of the red stuff stirred the artist in me… again!!
I had a bright moment and part cooked the chicken on the braai in the foil tubs (covered with foil). This meant the pieces were evenly cooked through so they didn’t need too much fiddling on the hot coals!!
when I do this recipe again I’ll have the pieces smaller and won’t part cook them quite as long at this time
I’ll make the hot mix hotter… there was too little Tabasco and chilly in this mix!
as always… try and marinade the meat as long as possible… in this case 24 hours would have been better than the 15 I had at my disposal…
On the odd occasion, when the need arises and Senior Son nags enough, I’ll make French toast. This is usually a weekend brunch hit in the house. It’s really so simple yet it always goes down a treat. You can add extra toppings if you wish, Marmite… grated cheese, sliced tomato… I suppose you could even dice bacon, ham or salami on top.
The mix couldn’t be easier, eggs, lots of milk so you get a thin consistency after beating for a few minutes. Add salt, pepper, dried herbs to taste, heat oil in a pan, dunk 2 slices of white bread in the mix before frying until golden brown, repeating the process until the mix is all used. Simple!
OK… I’ve shown you how to burn the grid clean… I’ve even shown you a 2 prawn taster. Now I’ll show you the whole thing. A week or so ago a friend at work told of stopping off in Howth to buy some fresh sea bass. He bbq’ed the fish and while he was relating the story I think both of us were salivating. Him at the memory of his experience and me at the reminders of many a fish braais back in the bad old SA.
Then, to my delight, I found out last Saturday that we weren’t required for taxi duties until late afternoon so I convinced the special one that we should head off to Howth, for a walk and to get ourselves a few fish to throw on the braai. I’ll confess, in all the years in Ireland I have NEVER braaied fish! Time then, for things to change. We enjoyed our walk-about on the Howth Head… taking in the scenery and happily snapping away like tourists. Well, I can get away with it because of my strong SA accent. So, it’s easy to blend in and act dumb.
OK, back to the story. We visited one of Dublin’s famous fisheries… and walked away with 5 fish and about half a kilo of prawns. All for a few cents less than 30 yo-yo’s! Oh, don’t forget the massive lemon. Back home, I doctored the ingredients while the good lady went off to acquire the makings of a few salads, and her delectable creamed mushrooms.
You may wonder why so little prawns. It’s really only me who eats them, Granddad and Junior Son will usually have a few each but mostly the job of devouring the pink tails falls upon my frail shoulders. OK, enough waffle… here’s the gallery. Before I get going though… not good tourists we turned out to be… not a single photo of the inside or outside of the fish merchant’s place… so, as advertising I’ll have to show you the carrier bag I set off with…
The bag says it all…
The doctored prawns… lemon, garlic, black pepper, olive oil, dried herbs… chopped chilli…
Anyone for a taster? Or two?
The lovelies go on!
Who can resist such a sight??
Work in progress… the butter is used to moisten and flavour the fish…
Looking well on the way to maturity!
Kick self’s posterior, repeatedly… for waiting this long to braai fish!
The GLW is warming to prawns… next time I’ll shell them and let her enjoy them in a salad
Maybe it will be wise covering the fish with a lid to cook evenly…
Refer to lesson 1…
Try other fish on the braai as well… the sea bass is a tad bony! Nothing like a good shad on the braai!
Refer to lesson 1
PS – The rain lashed down at one point… but there’s nothing top stop a Saffer braaiing!!
Oh well… this makes it all worthwhile! The GLW posted this on her FB page… to great response!
Today is Mother’s Day in SA so maybe that’s why this post was meant to happen today… as a tribute to my mother and granny! Great ladies both! Anyway, as this blog is about food and tradition I’ll reblog it here… just for the record! God bless…
Yesterday was one of those days… the mind was willing but the body not so. Yes, weekends have become for me what they have been for others for a long time; a few desperate hours of rest! Not many years ago I could work two weeks solid, often… duty. Now, I’m afraid, the duty has turned slightly more inward. I think the half brick has splattered onto my cranium… eventually. If one doesn’t have rest then duty becomes torture.
Yesterdays… they are what we’re all about… aren’t they? Yesterday I spent all day at home. Doing what you may ask? Reliving other distant yesterdays… and getting such a refreshing kick from the restful peace it wasn’t even funny! I think I must have spent about 10 minutes outside before the rain drove me back indoors. The result? I decided walking the canal to the cricket ground wasn’t going to happen.