Braai recipes

Smoked snoek and avocado tabbouleh

30 minutes

Braai recipes

Mushroom crostini

10 minutes

Braai recipes

Braaied lamb chops with bean mash

10 minutes

Brunch recipes

Haddock fish cakes with poached eggs

30 minutes

Breakfast recipes

Sweet quinoa cooked in almond milk

30 minutes

Smoothie recipes

Banana-and-honey wheatgerm smoothie

Gluten-free treat

Gluten-free pancakes with fresh dates

10 minutes

Berry recipes

Chocolate mousse, espresso sabayon with roasted strawberries

1 hour

Braai recipes

Yellowtail on the coals with sticky apricot vanilla and ginger glaze

30 minutes

Kebabs

Juicy lamb koftas on bay or lemon branches with roast tomatoes and tahini-and-yoghurt dressing

20 minutes

Wok-fried garlicky prawns with ponzu aioli and crunchy celery salad

10 minutes

Aliums

Sweet miso pork belly with charred leeks

40 minutes

Sweet miso pork belly with charred leeks

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

1 kg pork belly
microherbs, to garnish

For the marinade, mix:

4 garlic cloves, finely chopped
ginger, 1 x 3cm piece, sliced into matchsticks
3 spring onions
1 red chilli, finely chopped
30 ml brown sugar
60 ml thick soya sauce
15 ml miso paste
30 ml olive oil
2 lemons, juiced

For the charred leeks:

300 g leeks, sliced lengthways
30 ml olive oil
sea salt

Method

1. Slice the pork belly into slices about 6cm thick.

2. Place the pork on a grid over medium coals to seal. Turn often to prevent it from burning.

3. When the pork belly is almost firm to the touch, start basting with the marinade. Don’t add the marinade sooner because it will burn before the pork is cooked. Keep turning and basting on the braai until the pork is cooked.

4. Set aside to rest for 10 minutes before serving. Serve over the charred leeks, garnished with microherbs.

5. To make the charred leeks, brush the leeks with olive oil and place on a grid over medium coals. Grill on both sides until charred, turning once only. Season with salt before serving.

Cook’s note: To make this dish in the oven, season the sliced pork belly with salt and freshly ground black pepper and roast at 180°C for 30 minutes.

Coat with the marinade and cook for a further 15 minutes.

The leeks can be charred on a griddle pan over a high heat.

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Smoked snoek and avocado tabbouleh

Mushroom crostini

Braaied lamb chops with bean mash

Haddock fish cakes with poached eggs

Sweet quinoa cooked in almond milk

Banana-and-honey wheatgerm smoothie

Gluten-free pancakes with fresh dates

Chocolate mousse, espresso sabayon with roasted strawberries

Yellowtail on the coals with sticky apricot vanilla and ginger glaze

Juicy lamb koftas on bay or lemon branches with roast tomatoes and tahini-and-yoghurt dressing

Wok-fried garlicky prawns with ponzu aioli and crunchy celery salad

Sweet miso pork belly with charred leeks

Sweet miso pork belly with charred leeks

Ingredients

Method