Ingredients

Method

For the coriander cream:
• 1⁄4 cup cream
• 1⁄2 cup sour cream
• 4 garlic cloves, roasted or braaied
• 1 T olive oil
• 2 t coriander, finely chopped
• 1 lemon, juiced
• Sea salt and freshly ground black pepper, to taste
For the paprika butter:
• 110 g butter
• 2 garlic cloves, finely chopped
• 1 t paprika
• 2 sprigs sage
• 2 x 700 g Woolworths T-bone steaks
• 1 x 400 g can cannellini beans, drained and rinsed
• radishes, for serving
• Caper berries, for serving
• Parmesan, grated, for serving
• 1 x 800 g packet Woolworths sweet potato chips, roasted
• 1 T butter
• 1 T maple syrup
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

To make the coriander cream, blend the cream, sour cream and garlic, then slowly pour in the olive oil while blending. Add the coriander and lemon juice and season to taste.

To make the paprika butter, melt the butter in a pan, add the garlic and sauté until golden. Turn off the heat, stir through the paprika, then add the sage.

Braai the steak to your liking, basting with the paprika butter once cooked. Allow to rest. Toss the beans with the radishes, caperberries, Parmesan and coriander cream. Serve with the steak and sweet potato chips.

To make the sweet potato chips, place the butter and maple syrup in a pan and simmer over a medium heat until caramelised. Toss with the sweet potato chips.

To make the version on the cover, omit the paprika butter and use Woolworths’ Original Korean BBQ marinade instead. Serve with charred spring onions and nectarines.

Discover more braai recipes here.