butter Archives

Afternoon tea

Boerewors with mielie rice and cabbage

40 minutes

Chicken recipes

Chicken casserole with mashed potatoes

50 minutes

Soup recipes

Spicy Moroccan chickpea-and-pumpkin soup

45 minutes

Afternoon tea

Roast cabbage with bone marrow brown butter

45 minutes

Butternut recipes

Peppermint Crisp ice-cream sandwich

10 minutes

Biltong recipes

Venison bites and sweetcorn crumpets

20 minutes

Beef recipes

Easter Braai Table

45 minutes

Easter Braai Table

Serves 12

Difficulty Easy

Prep Time 30 minutes

Cooking Time 45 minutes

Ingredients

680 g Woolworths half Angus beef fillet
1 T olive oil
1 T Dijon mustard
sea salt and freshly ground black pepper, to taste
600 g Woolworths free-range seasoned lamb chops
1 kg Woolworths sriracha-marinated large beef rib
600 g Woolworths Grabouw boerewors

For the garlic-parsley butter:

20 g parsley
4 garlic cloves
2 T olive oil
sea salt, to taste
100 g butter, softened

For the fennel, grape and green tomato slaw, mix:

fennel fronds from 1 bulb, chopped
100 g red grapes, halved
100 g baby green tomatoes, halved
1 T olive oil
1 T lemon juice
sea salt, to taste

Method

1. Rub the fillet with the olive oil and mustard and season to taste. Sear each side over hot coals, then finish in the oven at 180°C for 12–15 minutes, or until cooked to your preference. Allow to rest.

2. Braai the lamb chops over hot coals. Allow to rest.

3. Braai the beef rib over hot coals according to package instructions. Allow to rest.

4. Braai with boerewors over hot coals. Allow to rest.

5. To make the garlic parsley-butter, blend the parsley, garlic, olive oil and salt until a chunky paste forms. Stir through softened butter, then serve over the fillet and lamb chops.

6. Serve the slaw with the rested beef rib and boerewors.

Find more braai recipes here

Photographer: Jan Ras

Production: Abigail Donnelly

Food Asssistant: Bianca Jones

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Canned peach crumble

Boerewors with mielie rice and cabbage

Chicken casserole with mashed potatoes

Spicy Moroccan chickpea-and-pumpkin soup

Chocolate Brigadeiro cake

Roast cabbage with bone marrow brown butter

Syrupy pumpkin tarte tatin

Abi’s fireside nori butter

Abi’s nori risotto

Peppermint Crisp ice-cream sandwich

Venison bites and sweetcorn crumpets

Easter Braai Table

Easter Braai Table

Ingredients

Method