Braaied yellowtail with sticky apricot, vanilla and ginger glaze
Everyone loves a fish braai, and the added bonus is that there's just one thing to cook! Rustle up some sides and you'll have dinner on the table in 30 minutes.
Serves 4
EASY
GREAT VALUE
Preparation: 10 minutes
Cooking: 30 minutes
whole yellowtail 1 kg
olive oil 2 T
sea salt and freshly ground black pepper, to taste
For the sticky apricot, vanilla and ginger glaze, mix:
apricot jam 6 T
ginger 1 x 4 cm piece, peeled and finely chopped
lemon 1, juiced
vanilla pod 1, seeded
1 Drizzle the outside of the fish with olive oil, then season to taste.
2 Braai without turning over medium coals for 5 minutes on each side.
3 Brush the glaze onto the fish and continue cooking, turning often so the glaze doesn't burn.
Cook's note: To make this dish in the oven, grill the fish and start glazing towards the end of the cooking process. Use any firm white sustainable fish. Spray the braai grid with cooking spray to prevent the fish from sticking.
Spatchcock chicken with chakalaka butter and green aïoli
Spatchcocking a chicken makes it cook faster – exactly what you need during the 6-8 pm slot on a weekday. You can make the chicken and aïoli on the braai – the aïoli will keep in the fridge for a week. Use the chakalaka butter to make garlic bread or serve it over mielies or steaks.
Serves 4
EASY
GREAT VALUE
Preparation: 50 minutes
Cooking: 1½ hours
For the green aïoli:
garlic 1 head
olive oil 3 T
sea salt and freshly ground black pepper, to taste
large free-range egg yolks 2
lemon ½, juiced
Dijon mustard 1 t
canola oil 2 cups
full-cream plain yoghurt ½ cup
parsley 15 g, chopped
mint 15 g, chopped
1 x 410 g can 200 g, at room temperature 1 , for drizzling , to taste , for serving
