Recipe Library: 
To my mind our National Braai day should be celebrated in February. It is one of our hottest months with reliably good weather. We have all had plenty of time to test new braai techniques and are ready to showcase our very best efforts of the season.We are also fortunate to have ripe tomatoes, mangoes, peaches etc. This menu is a winner. Very little preparation and plenty of compliments!
it's time to braai
Angelfish Paté with Sundried Tomato served on bruchetta
Champion Braaied Chops (on video)
Curried Pasta Salad with Basil
Tomato Salsa on Butter Lettuce
Mango and Cucumber Salsa with Mint
Fresh Peaches with Yoghurt and Red Wine Glaze
Coffee
Serve with bruchetta, vegetable or crudités. Delicious as a sandwich filling or spread on toast for brunch.
200 g smoked angelfish
8 pieces of Ina Paarman's Sun-dried Tomato Quarters in Olive Oil Vinaigrette
2 t (10 ml) Ina Paarman's Chilli & Garlic Seasoning
1 x 250 g tub smooth cottage cheese
1 cup (250 ml) Greek style yoghurt
Watercress to garnish
Skin and flake the angelfish. Be sure to remove all the bones. Drain the sun-dried tomatoes. Place all the ingredients in a food processor and blend until smooth. Serve with toasted french bread. Garnish with watercress.
CHEF'S TIP:
This recipe can be made a few days in advance and kept in the fridge. Do not freeze.
Click here for our Bruchetta recipe using ciabatta or french bread.
An outstanding recipe! Everyone licked their fingers and scraped their plates.
4 double loin chops (saddle chops)
Ina Paarman's Garlic Pepper Seasoning
Olive oil
4 metal skewers
Ina Paarman's Herb Marinade
Season the chops well with Garlic Pepper Seasoning and drizzle olive oil over them. Turn to coat all round - work on a flat plate.
Line the chops up on their sides, insert metal or wooden skewers, see video. Cover and leave at room temperature until the fire is medium hot.
Move the coals to the sides - leaving a coal free zone or close the bottom vent of the braai.
Place chops, fat side down to crisp up the fat over the coal free zone on a very slow fire (vent closed) to prevent flare-ups.
When the fat is crisp, slash through the fat. Even out the coals, take the chops off the skewers and lay them flat on the grid.
Baste generously with Herb Marinade, mixed with remaining olive oil on the plate, while cooking and turning - baste every time when you turn the chops.
Cook until well browned but still a little pink in the middle.
CHEF'S TIP:
This technique of building layers of flavour on the chops by brushing and turning, gives excellent flavour depth.
Serves 4
The secret here is not to pour the curry sauce over immediately after cooking the pasta. First allow the flavours of the seasoning and olive oil to penetrate. Dress the salad with sauce just before you serve.
250 g small elbow macaroni or bow tie pasta shapes
Boiling water
2 t (10 ml) Ina Paarman's Green Onion Seasoning
2 T (30 ml) olive or canola oil
A handful of fresh basil
1 x 200 ml Ina Paarman's Creamy Curry Ready to Serve Sauce
Boil the pasta for 8 minutes in unsalted water. Drain. Season with Green Onion Seasoning and toss with oil. Roughly chop half the basil and add. Leave at room temperature for at least 20-30 minutes.
Before serving add the Creamy Curry Sauce and the rest of the basil.
VARIATION:
Add 1-2 cups (250 - 500ml) cubed cooked chicken to the salad and serve it as a main course.
Serves 4
A great flavour combination. Delicious with the curried pasta salad and herbed chops.
½ English (long) cucumber, unpeeled
2 fresh mangoes, peeled
¼ cup (60 ml) fresh mint leaves, finely chopped
½ t (2.5 ml) Ina Paarman's Chilli & Garlic Seasoning
¼ cup (60 ml) Ina Paarman's Lime & Coriander Dressing
Slice the cucumber lenthways in half and then into thin halfmoon slices. Cut the mango away from the pip and then cube it into small blocks. Toss with the cucumber and mint. Season with Chilli & Garlic Seasoning and dress, just before serving, with Lime & Coriander Dressing.
CHEF'S TIP:
If mango is not available substitute with banana or papino.
Serves 4
Select really ripe red tomatoes for this recipe.
6 spring onions
4 ripe red tomatoes
1 t (5 ml) Ina Paarman's Rosemary & Olive Seasoning
1 small butter lettuce
¼ cup (60 ml) Ina Paarman's Tuscan Tomato Vinaigrette
Finely slice the spring onions with their green tops.
Cut out the hard calex at the top of the tomatoes. Slice the tomatoes in half from top to bottom. Lay the halves flat on the chopping board and cube the tomatoes into small blocks. Add to the spring onions in a mixing bowl.
Just before serving: season with Rosemary & Olive Seasoning and toss to blend the flavours.
Dish up on a bed of torn butter lettuce leaves and drizzle with the Tuscan Tomato Vinaigrette.
Serves 4
This red wine glaze is delicious on most fruits e.g. strawberries, mangoes, pineapple, etc. Full cream Greek yoghurt is really good for this recipe.
RED WINE GLAZE ¾ cup (180 ml) sugar
1 cup (250 ml) red wine
3 cloves
¼ t (1 ml) black pepper (don't omit, it lends an excellent flavour)
2 t (10 ml) grated lemon peel
1 T (15 ml) balsamic vinegar
Pinch of Ina Paarman's Seasoned Sea Salt
Boil the sauce ingredients in an open saucepan for 10-12 minutes until syrupy. Strain, cool and reserve until needed.
1 cup (250 ml) full cream Greek yoghurt
4 ripe peaches or nectarines
Start off by pouring a tablespoonful of the red wine glaze into each glass. Follow with two generous tablespoonsful of yoghurt - then some sliced peaches. Repeat the layers once more and end with a drizzle of the red wine glaze.
If preparing in advance leave the final topping of peaches and red wine glaze until just before serving time.
CHEF'S TIP:
Substitute peaches with any fresh fruit in season. They are all divine served this way.
ANGELFISH PATE :Van Loveren Wolverine Creek Limited Chardonnay: The 2008 Gold Veritas award winning Chardonnay shows subtle flavors of honey, nuts, apricot and citrus. Full, well balanced and a perfect partner for the fish and sundried tomatoes.
BRAAIED CHOPS :
Van Loveren Cabernet Sauvignon/Shiraz (2008 Veritas Silver Award) : The wine is kept in French oak barrels from 10 to 12 months and shows great complexity of red berries and dark fruits, finished with the typical spiciness of a Shiraz. Superb with any red meat and side dishes.
PEACHES WITH YOGHURT :
Van Loveren Red Muscadel: This sweet dessert wine is filled with flavours of peach and muscat perfume and would compliment the peach and yoghurt dessert perfectly. You could even try it with crushed ice and a slice of lemon to break the sweetness.