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Ingredients:
1 kg. chicken wings
240 ml pickle juice
2 tbsp. bourbon
2 tbsp. honey
1 tbsp. brown sugar
1/2 tsp. onion powder
1/2 tsp. paprika
1/4 tsp. cayenne pepper
Salt
Freshly ground black pepper
2 tbsp. freshly chopped dill
Sliced pickles, for serving
Directions
In a large bowl, combine wings and pickle juice. Let marinate in fridge at least 1 hour and up to 4 hours. Drain wings and pat dry.
Preheat oven to 220°C and line a large rimmed baking tray with a metal rack. In a small bowl, whisk together bourbon, honey, brown sugar, and spices and season with salt and pepper.
Toss the wings in bourbon-honey, then transfer to prepared baking tray. Season wings with salt and pepper. Bake until crispy, about 50 minutes.
Transfer baked wings to a serving plate and sprinkle with dill. Serve with pickles and a dipping sauce.
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Ingredients:
Vegetable oil, for rack
900 g chicken wings
2 tsp. salt
1 1/2 tsp. baking powder
210 g apricot jam
60 ml reduced-sodium soy sauce
60 g sriracha
2 tbsp. sesame seeds
2 tbsp. butter
4 tsp. garlic cloves, grated or crushed
2 tsp. fresh ginger, grated or crushed
1 1/2 tsp. Chinese five spice powder
2 tbsp. lime juice
2 tsp. toasted sesame oil
Thinly sliced spring onions and/or coriander leaves, for garnish
Lime wedges, for serving
Directions
Line a baking tray with aluminium foil and fit with a wire rack. Add about a teaspoon vegetable oil to a piece of paper towel and grease the wire rack.
In a large bowl, combine wings, salt, and baking powder and toss to coat. Place on prepared rack, making sure that no wings are touching. Place in the refrigerator uncovered, ideally for at least 8 hours, and no more than 24.
When ready to cook, preheat braai to 220°C.
In a medium bowl, whisk to combine jam, soy sauce, Sriracha, and sesame seeds.
When oven is preheated, place wings on braai and cover, bake for 40 minutes, whilst turning the wings sporadically, being careful not to let them burn.
Meanwhile, make sauce: In a medium saucepan over medium heat, melt butter. Add garlic, ginger, and five spice, and cook until fragrant, 1 minute.
Add jam mixture to pan and cook, stirring constantly, until sauce has thickened, about 5 minutes. Remove from heat and stir in lime juice and sesame oil. Transfer sauce to a large bowl.
Add cooked wings to bowl with sauce and toss well to coat. Transfer to serving platter, top with herbs, and serve with lime wedges on the side.
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Ingredients:
4 chicken Marylands
1/2 cup (75g) white sesame seeds
1 tbs white (shiro) miso paste
1/3 cup (80ml) sesame oil
2 tbs white wine vinegar
4 Lebanese cucumbers
1 tbs olive oil
Dill sprigs and lemon cheeks, to serve
MARINADE
500g thick Greek-style yoghurt
1/2 bunch oregano, leaves picked
3 garlic cloves, finely chopped
1 long red chilli, seeds removed, finely chopped
Directions
For the marinade, place all ingredients in a food processor and whiz to combine. Transfer marinade to a large bowl and add the chicken. Toss to coat, then cover and chill for 1 hour to marinate.
To make the dressing, whisk sesame seeds, miso, sesame oil and vinegar in a bowl until combined.
Using the back of a knife, gently crush the cucumbers until cracks begin to appear down their sides. Cut cucumbers into 2cm-thick slices and add to the dressing. Toss to coat. Set aside until required.
Heat a braai or chargrill pan to medium-high heat. Remove chicken from marinade and drizzle with olive oil.
Cook chicken skin-side down for 3-4 minutes until grill marks appear. Reduce heat to medium, then turn chicken and cook, covered (use aluminium foil if using a chargrill pan), for 20 minutes or until cooked through.
Arrange chicken on a platter, top with dill and serve with smashed cucumber and lemon cheeks.
To make satay, melt coconut oil in a frypan over medium heat. Add lemongrass, garlic, ginger, onion and chilli flakes, and cook, stirring, for 5 minutes or until softened.
Add coconut sugar, tamarind paste, tamari, almond butter, juice of 1 lime and 1 cup (250ml) water.
Cook, stirring, for 1-2 minutes until combined. Season to taste, then set aside to cool slightly.
Place all cabbage, kale and sesame seeds in a bowl and toss to combine.
Whisk sesame oil and juice of remaining 2 limes in a separate bowl, then toss with slaw.
Preheat a braai to high. Thread chicken onto skewers and lightly brush all over with 1/3 cup (100g) satay sauce.
Cook, turning, for 10 minutes or until cooked through. Serve chicken with slaw and remaining satay sauce.
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Ingredients:
1 each long red and green chillies, thinly sliced
1/3 cup (80ml) apple cider vinegar
4 x 200g rump steaks
3 garlic cloves, crushed
2 tbs honey
1/4 cup (60ml) extra virgin olive oil
1/2 cup (140g) crunchy peanut butter
11/2 tbs each Sriracha and kecap manis (Indonesian sweet soy sauce)
Juice of 1 lime
1 tsp fish sauce
Micro coriander, to serve
Directions
Combine chilli and vinegar in a bowl. Set aside to pickle.
Preheat a barbecue or chargrill pan to medium-high heat. Slice each steak into 3 long strips, then thread onto skewers. Combine the garlic, honey and 1 tbs oil in a bowl. Season and brush over skewers.
Cook skewers for 2-3 minutes each side for medium-rare or until cooked to your liking. Rest, loosely covered with foil, for 3 minutes.
Meanwhile, to make satay, combine peanut butter, Sriracha, kecap manis, lime juice, fish sauce and 1/4 cup (60ml) water in a bowl. Season.
Serve skewers drizzled with Sriracha satay, pickled chilli and micro coriander.
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Ingredients:
8 bone-in free-range chicken thighs
2 tbsp Pimm’s No. 1
1 tbsp tamari or soy sauce
1 garlic clove, crushed
2 tsp grated fresh ginger
1 tsp brown sugar
1 tsp white miso paste
For the Pimm’s glaze
100ml Pimm’s No. 1
2 tbsp orange marmalade
2 tbsp dark brown sugar
1 tbsp cider vinegar
1 tsp white miso paste
For the strawberry and cucumber salad
300g strawberries, sliced
1 cucumber, diced
½ small red onion, finely diced
Small bunch basil, leaves picked
2 tbsp extra-virgin olive oil
1 tbsp Pimm’s No. 1
2 tsp each lemon, lime and orange juice
1 tsp sugar
Directions
Put the chicken in a bowl with the 2 tbsp Pimm’s, tamari, garlic, ginger, brown sugar and miso. Toss, then cover and marinate in the fridge for 2-4 hours.
Put all the ingredients for the glaze in a small pan and heat over a medium heat to dissolve the sugar. Bring to the boil, then simmer for 5-6 minutes until thickened and syrupy. Set aside to cool (see Make Ahead).
Heat/light the barbecue for direct heat (arrange the coals in the centre). Take the chicken out of the fridge 30 minutes before cooking. Remove from the marinade and pat dry with kitchen paper. Grill the chicken with the lid down for 20-25 minutes, turning and basting with glaze regularly, until golden and sticky and cooked through (the juices should run clear when pierced with a skewer and a digital thermometer should read 72ºC). Set the chicken aside to rest while you prepare the salad.
For the salad, combine all the ingredients in a large bowl. Serve the chicken drizzled with extra glaze with the salad on the side.
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Ingredients:
900g lamb neck fillet, cut into 1cm discs
1 small red onion, cut into 6-8 wedges and separated into slivers
200g dried apricots
For the marinade
2 tsp cumin seeds
2 tsp coriander seeds
4 cardamom pods
2 tbsp olive oil
1 small red onion, finely chopped
3 bay leaves, chopped
1 tsp salt
2 garlic cloves, crushed
1 tsp ground turmeric
1 tsp ground cinnamon
5 tbsp apricot jam
5 tbsp red wine vinegar
Directions
First make the marinade: set a small saucepan over a medium heat, then add the cumin and coriander seeds and cardamom pods. Toast for a couple of minutes, stirring, until they smell fragrant, then tip into a pestle and mortar and roughly grind.
Pour the oil into the pan, add the chopped onion, bay leaves and salt and cook very gently for 15-20 minutes until softened. Add the garlic, crushed spices, turmeric and cinnamon and cook for another minute. Spoon in the jam and add the vinegar, along with a good grind of black pepper. Cook for a few minutes until the jam has melted and you have a sticky sauce. Pour into a bowl and set aside to cool completely.
Once the marinade is cold, add the lamb and stir thoroughly to coat each piece. Cover and keep in the fridge for 24 hours if you have time – longer wouldn’t hurt at all (see Genevieve’s know-how).
When you’re ready to cook, fire up your barbecue ready for direct grilling but, as always, leave a good area of the grill surface with no coals under so you can slide the skewers off the direct heat if they’re cooking too fast.
Thread the lamb pieces onto skewers, alternating with the slivers of onion and apricots. Lay the skewers on the grill bars over the hot coals and cook for 2-3 minutes on each side – so around 8-12 minutes in total – until the lamb is cooked and the apricots are lightly charred. Serve hot from the grill.
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Ingredients:
2–2.5kg whole free-range chicken
Steamed rice and lime wedges to serve
For the marinade
3 tbsp chopped coriander, roots and stalks
1 garlic bulb, cloves peeled
2 tbsp light brown sugar
30g fresh turmeric, grated (see Know-how)
2 tsp white peppercorns
3 tbsp fish sauce
1 tsp dark soy sauce
For the nam jim jaew
1 tbsp glutinous (sticky) rice
2 small Thai shallots (or 1 regular shallot), thinly sliced
1 spring onion, green part only, thinly sliced
2 tbsp fish sauce
1-2 tbsp light brown sugar
3-4 tbsp lime juice
1 tbsp chilli flakes (or to taste)
Directions
To make the marinade, pound the coriander roots and stalks, garlic, sugar, turmeric and peppercorns to a paste in a pestle and mortar, then mix in the fish sauce and soy sauce.
Spatchcock the chicken by cutting either side of the backbone with kitchen scissors. Remove the bone, turn the bird over, then open it out and press down firmly with the heel of your hand to flatten). Rub the marinade all over the chicken, then cover and marinate in the fridge overnight.
Toast the glutinous rice in a pan or wok over a medium heat for about 10 minutes, stirring continuously to stop it burning. It should have an even golden colour. Let the rice cool, then grind to a coarse powder in a spice grinder/pestle and mortar. You want to retain some of the crunchy texture, so take care not to grind it too finely.
When you’re ready to cook, prepare the barbecue for indirect cooking with the coals banked to one side. When the coals are ready, almost close the vents, leaving just a small gap at the top and the bottom. Wipe any large clumps of marinade off the chicken and cook the bird away from the coals, breast side up, with the legs facing towards the hotter side, for 1½ hours. You may need to move the chicken during cooking so it barbecues evenly.
To make the nam jim jaew, combine all the ingredients with the toasted rice powder in a bowl. Let the chicken rest somewhere warm for 15 minutes before serving it with the dipping sauce, steamed rice and lime wedges.
