CHAKALAKA BEEF RIBS 

Ingredients

3kg beef short ribs, ribs separated

2 Onions, thickly sliced

340ml Black Label beers

Pinch of salt & pepper

1 handful fresh coriander, for serving

Marinade

410g chakalaka with sweetcorn

60ml dark brown sugar

2 red chillis, finely chopped

Method:

Blitz marinade ingredients together until smooth.

Place ribs in a large bowl and toss with half the marinade.

Marinade overnight or for at least 4 hours.

Preheat oven to 160°C.

Place ribs on a bed of onion slices in a roasting tray.

Pour beer into tray and season liberally.

Cover with foil and roast for 3 hours.

Increase oven temperature to 200°C.

Remove foil and baste ribs with reserved marinade.

Roast for 30 minutes, until browned.

Serve with a side of your choice.

Recipe: www.pnp.co.za

CHERMOULA MIELIES

Ingredients:

4 mielies

For the Chermoula

3 tots olive oil

3 garlic cloves (crushed and chopped)

1 lemon (juice)

2 tots fresh coriander (chopped)

2 tots parsley (chopped)

1 tsp paprika

1 tsp cumin powder

1 tsp ground coriander

1 tsp salt

Method:

Make the sauce by combining all the ingredients in a food processor, or pestle and mortar.

If the mielies still have husk on them, remove it.

Now pack the mielies side by side on a braai grid and braai over hot coals for about 10 minutes, turning them during this time and exposing all sides to the heat of the coals.

When they are starting to look nicely browned, remove the mielies from the fire and generously lather each one with chermoula sauce.

Now it’s back to the fire to toast the mielies and sauce for a few minutes. You want the sauce to heat up and caramelize here and there.

Once you feel it’s ready, you’re right – it’s ready. Remove from the fire and serve immediately. If there is still sauce left over and you feel like it, drizzle that over the mielies.

Recipe: www.braai.com

PEPPERMINT CRISP TART

Ingredients:

200g Tennis biscuits, crushed

250ml cream

360g tin Nestlé Caramel Treat, beaten

3 x 49g Peppermint Crisp chocolates, crushed

Method:

1. Sprinkle half the biscuits into the base of a 1.25L dish.
2. Beat the cream until stiff peaks form, then mix in the Nestlé Caramel Treat and 2/3 of the chocolate. Spoon half the mixture onto the biscuits in the dish. Top with a layer of the remaining biscuits and then the rest of the caramel mixture.
3. Sprinkle the rest of the crushed chocolate over. Refrigerate for at least 30 minutes before serving.

Recipe: www.yourfamily.co.za