Put all of the ingredients into a bowl and toss really well. Cover and chill for at least 2 hours, but preferably overnight. Remove from the fridge 20 minutes before you start cooking.
Heat a BBQ to medium-high with the coals banked up on one side. If using a gas barbecue, leave the burners off on one side.
Put the chicken thighs skin-side down over the hot side for 5 minutes or until golden and charred, then move to the cool zone, away from the coals, and cook for another 35-40 minutes with a lid on, turning and moving every 5 minutes until cooked through (keep an eye on the thighs as the honey may catch).
Put back directly over the coals for a final 5 minutes to get really charred and crisp.
Alternatively, to oven-cook the chicken thighs, heat the oven to 200C/fan 180C/ gas 6. Put the thighs skin-side up in a foillined tray, drizzle lightly with oil and roast for 40 minutes until charred and cooked through.
12 skinless chicken thigh fillets, cut into 3cm chunks
a large handful mint leaves, chopped
2 tbsp sesame seeds, toasted
1-2 red chillies, sliced
cooked basmati rice
GRILLED PINEAPPLE
2 tbsp soft light brown sugar
1 lime, juiced
1 ripe pineapple, peeled and cut into thick round slices
Method
Light the barbecue. Combine the paprika, garlic, lemon juice and olive oil with some salt. Mix to a paste and combine with the diced chicken, mixing well. Set aside to marinate for 1 hour.
Combine the sugar and lime juice in a large bowl. Add the pineapple slices and mix well, making sure every slice is coated.
Barbecue the pineapple slices until lightly charred on both sides. Once cool enough to handle, dice the flesh, discarding the tough cores.
Put the chicken meat onto six skewers and cook over direct braai heat for 20-25 minutes, turning regularly, or until cooked through and lightly charred at the edges.
Top the pineapple with the mint, sesame seeds and red chillies. Serve with the chicken and rice.
Pat the steak dry with kitchen paper, and rub 1 tbsp oil into the steak. Mix the dry rub ingredients together with a good grinding of black pepper and rub into the steak.
Leave to marinate for 2 hours, removing from the fridge after 11/2 hours to come up to room temperature.
Mash the butter ingredients together with some seasoning, then wrap into a sausage shape in clingfilm and chill.
Heat the braai . Heat grill
Tap the steak to remove the excess rub, drizzle with a little more oil, and sear the fat side of the steak for a few minutes to render, holding it on its end with tongs.
Then sear for 4-5 minutes on each side, until charred and it has a good crust.. Cut the chilled butter into discs and serve on top of the rested steak.
4lb.mix of bone-in chicken thighs, breasts, and drumsticks
1/2c. low-sodium soy sauce
3tbsp. honey
2tbsp. rice wine vinegar
2tsp. toasted sesame oil
2 green onions, cut into thirds
1 2″-piece ginger, thinly sliced
3 garlic cloves, smashed
1 jalapeño, halved
Directions
In a large bowl or ziplock bag, combine soy sauce, honey, vinegar, and sesame oil. Whisk to combine, until honey is fully dissolved.
Add remaining ingredients to bowl or bag. Cover or seal and refrigerate at least 1 hour, up to overnight. Flip the bag occasionally to insure even marination.
Transfer chicken and marinade to braai , arranging chicken pieces in an even layer, skin-side up.
Braa uncovered for 15 to 25 minutes, basting throughout through until the internal temperature reaches 90°c. Cook to desired readiness.
1 ½ ounces sharp cheddar cheese, shredded (about 1/3 cup packed)
¼ teaspoon freshly ground black pepper
Directions
Combine 1/4 cup milk and flour in a saucepan; stir with a whisk. Stir in remaining 3/4 cup milk and salt; bring to a boil over medium heat, stirring frequently.
Reduce heat to low; simmer 2 minutes or until slightly thickened, stirring constantly.
Remove from heat. Stir in cheese and pepper, stirring until cheese melts.
3 to 4 ounces crumbly Gorgonzola (not creamy or “dolce”)
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley
Directions
Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley.
Whisk rapidly until the cheeses melt and serve warm.
If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
2 tablespoon canola oil – (or other high heat cooking oil)
1 teaspoon salt
teaspoon freshly grated black pepper
2 tablespoon Butter
For the Garlic Butter Sauce
½ cup Unsalted Butter
4 cloves garlic – minced
2 teaspoon garlic powder
½ teaspoon salt
1 tablespoon fresh lemon juice – plus more to taste
1-2 tablespoon fresh parsley – minced (optional)
Instructions
For the Steak
Remove the steak from the refrigerator and drizzle each size with approximately 1 tablespoon of olive oil and sprinkle with salt and pepper. Rub the olive oil and seasoning into the steak, coating the entire surface.
Allow the steak to come to room temperature.When ready to cook, heat a large skillet (preferably cast iron) over high heat. Add 2 generous tablespoons of oil to the skillet.
Once the skillet is nice and hot, add the steak.Use a pair of cooking tongs to flip the steak every 30-60 seconds. Meanwhile, as the steak is cooking, very carefully tilt the pan and spoon the hot oil and juices over the top of the steak.After the steak has been cooking for approximately 2-3 minutes, add the butter.
Continue to flip and spoon the melted butter over the top of the steak until the internal temperature reads between 125-130 degrees F (for a medium rare steak) on a digital thermometer. Immediately remove your steak from the pan and allow to rest for at least 5 minutes. Serve with your favorite sides and garlic butter sauce.
For the Garlic Butter Sauce
Melt 1-2 tablespoons of butter in a small saucepan over medium heat. Add the garlic and saute for approximately 30-60 seconds, stirring constantly.
Do not let the garlic burn, reduce the heat to low if needed.
Add the remaining butter, garlic powder, and salt to the pan. Stir well to combine. Once the butter has melted, add the lemon juice and continue to cook for an additional 30 seconds, stirring constantly.
Remove the butter from the heat and stir in the minced parsley, if using. Best served hot.
