I know this past weekend saw South Africans the world over whip out the braai, what with it being Heritage Day and all, but that’s just the tip of the iceberg.
Once the sun decides to stick around longer than a few days our Webers will get a real working over, which is why we’ve been lending a helping hand with a few braai recipes you might not have otherwise thought of.
2OV DJ Aimee Eveleigh and celeb chef Peter Goffe-Wood have been cooking up a storm as part of the Weber Braai series, and their latest offering promises to be a tasty (and healthy) treat.
It’s one most of us should be able to manage without much hassle – chicken satays with a peanut dipping sauce.
We’ll keep it simple – and go….
- Buy skinless chicken breasts and cut the breasts into long, thing slices.
- Thread the slices through the sosatie sticks like a ribbon, weaved through.
- Soak the sticks in cold water before you use them – the bamboo stops the chicken from burning if it’s moist.
- Use chilli, fresh lime juice, and garlic and olive oil as a marinade one hour before.
Sauce
- 350g smooth peanut butter (sugar-free, although you can also use macadamia or almond butter)
- 100ml Kikoman soy sauce – only use this brand
- 5 tablespoons lime juice
- 5 tablespoons sesame oil
- Preserved ginger – pink, three pieces
- Three tablespoons of the ginger liquid from jar
- 1 chilli
- 2 cloves of garlic
- 100ml of water
Blend it ALL up into a paste in the blender, then pop the satays on the grill. Once done, serve with the blend as a dipping sauce and enjoy something a little different.
It’s time for Aimee and Peter to take it away:
Tune in to 2OV Radio every Wednesday between 14:00 and 15:15 to keep up to date with what the chef extraordinaire has in store for us.
