sea salt Archives

Cheat recipes

Easy chicken tray bake – 2 ways

30-40 minutes

Soup recipes

Seafood platter with onion rings

15 minutes

Chicken recipes

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Braai recipes

Braaied mielies three ways

25 minutes

Braaied mielies three ways

Serves 8 as a snack or 4 as a side

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

8 cobs sweetcorn
2 T olive oil
sea salt and freshly ground black pepper, to taste

For the curry butter:

160 g butter, softened
2 cloves garlic, chopped
1 t fresh ginger, minced
2 t Woolworths mild curry powder
Woolworths black Hawaiian salt, for sprinkling

For the chakalaka butter

200 g butter, softened
½ tin Woolworths mild or spicy chakalaka
Sea salt, to taste

For the Cuban-style butter

200 g butter, softened
10 g coriander, roughly chopped
½ T chilli flakes
1 lime, zested, plus two more to serve, cut into wedges
Parmesan, finely grated, to serve

Method

1. To make the corn, drizzle each corn cob with olive oil, then season lightly, wrap in tinfoil and braai for 20 minutes, turning often. Just before serving with the butters, remove the corn from the foil and briefly char over the flames.

2. For the curry butter, fry the garlic, fresh ginger, and curry powder in 2 T butter for 2 minutes over low heat until fragrant and golden. Fold the curried mix into the remaining butter and chill until the corn is ready. Spread lavishly over the mielies and sprinkle with black salt.

3. For the chakalaka butter, Mix the softened butter and the tinned chakalaka together and season with a little salt. Set aside until ready to serve.

4. For the Cuban-style butter, mix the butter, coriander, chilli flakes and lime zest together and set aside until ready to serve. Once the mielies are ready, spread lavishly over the corn, then sprinkle with grated parmesan and fresh lime juice.

5. Once the cobs of corn have been charred, arrange them on a large platter. Serve with generous lashings of the three butters - finishing the curry butter off with black salt, and the Cuban-style buttered corn with sprinkles of grated parmesan and a squeeze of fresh lime.

Cook's note: The chakalaka butter is the perfect way to add some local flavour to your Heritage day.

Browse more South African recipes here.

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Spicy Asian stuffed eggs with noodles

Stuffed chicken fillets with horseradish-creamed spinach

Build-your-own summer veggie burgers

Roast onion-and-triple-cheese tart

Fast, easy fish tacos

Easy chicken tray bake – 2 ways

5 minute raw tomato soup

Seafood platter with onion rings

Siba’s bongo chicken

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Next-level lamb braai

Braaied mielies three ways

Braaied mielies three ways

Ingredients

Method