Blaze of glory

Forget chops and wors – these smoking-hot dishes will hit the spot at your next braai

Blaze of glory

Sesame-chilli pork kebabs with kale slaw 

Serves 6

Ingredients
For the kebabs
1 kg boneless, skinless pork belly
¼ cup soy sauce
2 tbsp honey
1 tsp grated ginger
1 garlic clove, crushed
2 small red chillies, diced
2 tbsp sesame seeds

For the slaw
400 g kale, thinly sliced
100 g almonds, toasted and chopped
3 tbsp olive oil
Zest and juice of 1 lemon
Salt and pepper

Method
For the kebabs
1. Using a sharp knife, cut the pork belly into strips 2 cm wide.
2. In a large bowl, mix the soy sauce, honey, ginger, garlic and chilli. Add the pork and leave to marinate for 1 hour.
3. Skewer the pork strips on to kebab sticks and sprinkle with sesame seeds.
4. Cook over a hot fire for 3–4 minutes on each side, until crispy.

For the slaw
1. Mix all the slaw ingredients. Serve with the pork kebabs.

Red-wine-braised short ribs with salsa

Serves 6

Ingredients
For the ribs
6 (1.5 kg) beef short ribs, bones attached
2 tbsp olive oil
Salt and pepper
3 cups beef stock
¼ cup red wine
¼ cup sugar
2 carrots, roughly chopped
2 garlic cloves, crushed
1 onion, roughly chopped

For the salsa
250 g white grapes, halved
100 g pitted green olives, finely chopped
15 g microherbs
Olive oil, to drizzle
Salt and pepper

Method
For the ribs
1. Brush the ribs with oil and season with salt and pepper. Cook over a hot fire for 3 minutes on each side, until browned.
2. Preheat oven to 170°C.
3. Place the ribs in a large roasting tin and add all of the remaining ingredients. Cook in the oven for 2 hours, until tender and almost falling from the bone.

For the salsa
1. Toss together all of the salsa ingredients. Serve with the ribs.

Charred corn with turmeric butter 

Serves 6

Ingredients
200 g butter, softened
1 tsp turmeric
6 mielies, husks on
Salt and pepper
1 cup double-cream yoghurt
30 g parsley, chopped

Method
1. Mix the butter and turmeric.
2. Pull up the mielies’ leaves and spread the turmeric butter underneath. Season with salt and pepper.
3. Cook the mielies over a hot fire, turning every 2 minutes until all sides are cooked and slightly charred.
4. Serve topped with yoghurt and parsley.

Recipes & styling: Amerae Vercueil; Stylist’s assistant: Jana du Plessis; Photography: andreas eiselen/HMimages.co.za

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