Recipe Library: 
This practical and economical fork menu will really work for you. It is suitable for both large and smaller groups. Many of the dishes can be made in advance but the look is fresh and pretty with colourful spring touches of asparagus, strawberries, nasturtiums, mint, etc.Set the dishes out buffet style, let the guests help themselves and eat either sitting down at the table or casually on their laps.
celebrate summer
Peri-Peri Chicken Under a Brick with Chilli Butter (on video)
Rosemary Potatoes
Grilled Chillies
Corn and Tomato Salad
Aubergine Relish
Chocolate Ice Cream Kisses with Almonds
This technique allows the braaier the opportunity to show off a little. The brick is fantastic to assist with moisture retention and flavour development. The micro cook beforehand guarantees 'cooked to the bone' results!
1 large fresh chicken CHILLI BUTTER 60 g butter, room temperature
Ina Paarman's Chicken Spice
1 cup (250 ml) Ina Paarman's Peri-Peri Marinade
1 clean brick
1 t (5 ml) Chilli & Garlic Seasoning
2 T (30 ml) chopped coriander or parsley
1 fresh chilli, finely sliced
2 cloves garlic, crushed
greaseproof paper
Place the chicken, breast down on a cutting board. Use a very sharp knife or strong kitchen scissors to cut along both sides of the backbone. Remove the backbone and flatten the chicken out. Remove the wing tips and season with Chicken Spice.
Place the chicken into a micro proof dish, breast up, so that it keeps its flat but compact shape. DO NOT COVER.
Microwave open on 60% powder for 20 minutes. Rest for 10 minutes. Make 3 deep slashes, right down to the bone, in each thigh and breast. Pour the Peri-Peri Marinade over the warm chicken and turn to coat it well. Leave in the dish, breast down. Cover and leave at room temperature for at least 6 hours or refrigerate overnight.
Mix all the ingredients for the chilli butter together and roll in greaseproof paper to make a sausage shape. Refrigerate.
Prepare a medium hot fire in the weber - place the brick on the braai grid to heat it through.
Wait until the fire has cooled down to a slow heat. Remove the chicken from the marinade and place skin side down on the braai. Place the brick on top of the bony side. Cook with the lid of the weber closed over a very slow fire for ± 15 minutes until nicely browned. Turn, brush with marinade, place the brick on top of the breast side and cook until done, about 35 minutes, with the lid closed. Baste and turn once or twice with marinade.
TO SERVE
With a strong pair of kitchen scissors - cut the chicken along the breastbone to divide it in half. Cut each half in half again just above the thigh. Your guests will have to choose, either a breast and wing or a drumstick and thigh portion. Place chilli butter disks on each portion. Pass around some lemon wedges, the rosemary potatoes and grilled chillies.
Serves 4
6 potatoes, par boiled
2 t (10 ml) Lemon & Rosemary or Rosemary & Olive Seasoning
3 T (45 ml) olive oil
Par-boil the potatoes until just soft. Cut them in half lengthways and place them cut side up in a flat dish. Season generously with Rosemary & Olive Seasoning. Drizzle with olive oil. Cover and leave at room temperature.
While the chicken is braaiing you can finish off the potato halves on the braai. Start with the cut sides first.
Serves 4
8-10 chillies in assorted colours
1 T (15 ml) olive oil
1 t (5 ml) Ina Paarman's Braai & Grill Seasoning
2 kebab sticks
Toss the whole chillies with the oil and Braai & Grill Seasoning and thread the 2 kebab sticks through them to keep them flat and spread out.
Place on the braai grid and grill until just beginning to char.
Serves 6
This salad is not only healthy, it is delicious!
4 mealies, husks and silk removed
200 g cherry or baby rosa tomatoes
½ cup (125 ml) fresh basil leaves
2 t (10 ml) Ina Paarman's Green Onion Seasoning
½ cup (125 ml) Ina Paarman's Honey Mustard Dressing
Steam the mealies in a microsteamer or on top of the stove until done ± 10 minutes. Leave to cool. Cut the cherry tomatoes in half. Tear the basil leaves in half. Cut the corn from the cob. Toss with the tomatoes and basil. Season with Green Onion Seasoning and dress with the Honey Mustard Dressing.
Serves 4
This Thai inspired salad is currently my favourite. It works beautifully with the braaied Peri-Peri chicken.
2 aubergines
1 chilli, finely sliced
3 spring onions, finely sliced
2 cloves of garlic, finely sliced
1 t (5 ml) Ina Paarman's Lemon & Black Pepper Seasoning
1 T (15 ml) brown sugar
2 T (30 ml) chopped coriander leaves
2 T (30 ml) fish sauce
1-2 T (15-30ml) lemon juice
Boil the aubergines in a pot with a tight fitting lid for 15 minutes. Switch off the heat and leave the aubergines to cool in the water.
Cut them in half lengthways and scoop out the flesh. Mash with a fork. Add all the other ingredients and mix well.
Makes 60 little cups
The best way to cool down on a hot day or after a spicy meal. To make serving and eating easy, freeze the ice-cream in little wafer cups. Serve them straight away because the wafer cups soften as the ice cream defrosts.
1¼ cups (310 ml) water
1 x (310 ml) Ina Paarman's Chocolate Mousse Mix
2 cups (500 ml) fresh whipping cream
1 cup (100 g) flaked almonds
1 x 72 pack of edible baking cups
Measure water into a medium size mixing bowl. Sprinkle contents of Chocolate Mousse Mix over the water and beat until well blended. Cover with clingfilm and leave in the fridge.
In a smaller mixing bowl whip the cream until soft peak stage. Remove the mousse mixture from the fridge and using the same beaters, whip the mixture again for 1 minute until smooth. Gently fold the whipped cream into the mousse using a spatula or metal spoon and stir until evenly blended.
Fold in ¾ of the almonds. Pipe or spoon into wafer cups. Arrange on a tray. Push a big pinch of almonds into the tops of the ice-creams. Freeze overnight or for at least 6 hours.
Arrange on a cake platter and garnish with edible flowers or rose leaves. Serve straight away.
CHEF'S TIP:
Stabalise the cups in mini-muffin trays.