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Porchetta with stuffing

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Porchetta with stuffing

1¾ hours

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Maple-butter roast chicken

2 hours

Gammon cooked in apple juice

Apple recipes

Gammon cooked in apple juice

1 ½ hours

Braised duck in caper-artichoke butter

Christmas recipes

Braised duck in caper-artichoke butter

50 minutes

Spiced canelé

Christmas recipes

Spiced canelé

1 hour

Nectarine roast gammon

Christmas recipes

Nectarine roast gammon

2 ½ hours

Sticky honey miso-glazed hake with crunchy veg

Battered and

Sticky honey miso-glazed hake with crunchy veg

20 minutes

Spicy hake Tex Mex rice salad

Corn recipes

Spicy hake Tex Mex rice salad

20 minutes

Gammon with Champagne-and-peach glaze

Christmas recipes

Gammon with Champagne-and-peach glaze

2 1⁄2 hours

Oxtail potjie

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Oxtail potjie

3 hours

Jalapeño atchar braaied prawns

Braai recipes

Jalapeño atchar braaied prawns

10 minutes

Picanha espetadas

Beef recipes

Picanha espetadas

20 minutes

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Picanha espetadas

Serves 6 to 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

2 x 1.3 kg Woolworths matured picanha beef rump , at room temperature
1 t ground white pepper
1 t salt
100 g Woolworths duck fat

Method

1. Cut the steak into large chop-sized pieces. Season and rub with duck fat. Roll slightly and thread onto metal skewers.

2. Cook over medium coals until done to your liking.

3. Remove from the skewers and allow to rest for 15 minutes, then slice thinly and serve on a board.

Find more braai recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistants: Josh Van Zyl, Ellah Maepa and Lerato Maepa