TIME-SAVING TIP
When preparing the fire, be sure to leave enough room for the ribs to be propped up at an angle in one corner. Achieving the best results and rendered fat requires gentle heat, patience and a long cooking time. If you don't have time, roast the ribs in the oven at 140°C for 90 minutes, then finish over medium-hot coals for 20 minutes to get the smoky flavour.
"Styling a book like this comes once in a lifetime! The team travelled to the Oddo family's properties around the world but a highlight was celebrating our local braai recipes at Pink Valley in Stellenbosch, where Monché Muller is executive chef. Years ago she assisted me at TASTE, so we've now come full circle."
- Abigail Donnelly"
GRILLED ROMAINE LETTUCE, SUMACTAHINI YOGHURT WITH POMEGRANATE
“Baby gem lettuce or radicchio are both great alternatives to romaine lettuce. If you can't find pomegranate molasses, use honey or sweet molasses. If you don't have sumac, use lemon pepper or add a little extra lemon zest."
Serves 4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 2 minutes
extra virgin olive oil 4 T
raspberry vinegar 2 T
mint 1 T chopped
sea salt and ground white pepper, to taste
romaine (cos) lettuce 4 heads, halved lengthways
pomegranate rubies 175 g
mint, to garnish
For the sumac-tahini yoghurt:
1 cup 1 T minced 2 T 1, zested and juiced 1 T 1 T to taste
