Sala Ingredients:
Lettuce
Cucumber
Mixed Peppers
1 cup diced fresh pineapple
Optional Extra Ingredients:
Cooked Bacon
Walnuts, almonds (sliced or slivered), or pine nuts
Feta cheese
Salad Dressing:
1/4 cup Goedgedacht Pineapple Vinegar Dressing
1/4 cup Goedgedacht Extra Virgin Olive Oil
Salt to taste
Freshly ground black pepper to taste
Ingredients:
¼ cup Goedgedacht Olive Oil
½ cup Goedgedacht Cranberry Dressing
½ cup Mrs Balls Fruit Chutney
½ cup Tomato sauce
¼ cup sugar
2 spoons Mustard
Worchester or Soy Sauce
Mixed herbs (or Oregano or Cayenne pepper)
Salt & Pepper to taste
Directions:
In a medium bowl, whisk together ingredients and chill covered in Fridge until ready for use. Add Chicken to marinade an hour or so before ready to cook.
Tip: to avoid the marinade blackening – partially braai the chicken before adding the marinade directly onto the meat as a basting while already on the fire.
I prefer snoek but any salt water delight will do here, remember freshness is key.
Ingredients
Baste
Method
Cover one side of you braai grill will foil (shiny side facing down). Generously coat the snoek with olive oil. Sprinkle you cajun, sea salt and black pepper. Place snoek skin down onto the foil. Close the grill and place fish, skin side down, onto medium coals.
Once the fish is a third of the way turn and braai for the same amount time. Prepare the baste by combining all the ingredients into a bowl and microwave till butter and jam melts. On the third turn dol daai koela, open grill, baste generously, then add onion slices. Maak toe dan braai jy dai ding tot hy soos n Kruger rand lyk. Golden delicious!
Serve with fresh olive bread.
Recipe compliments of Big Merv!
This recipe does well with Smoked salmon slivers as well.
Recipe should take 5 minutes to put together with salmon fillets either pre-cooked or with the slivers. I personally prefer the slivers.
An assortment of salad leaves works best including some spicy leaves like rocket.
Ingredients
• 2 x 175g packs of hot-smoked salmon fillet
• 1 crisp red apple, finely sliced
• 6 red radishes, finely sliced
• 1 red onion, finely sliced
• 1 tbsp baby capers
Goedgedacht Lime dressing
• ¼ cup extra virgin olive oil
• ½ cup Goedgedacht lime dressing
• dash of Tabasco sauce
• 2 tbsp dill, roughly chopped
• ¼ tsp sea salt
• pinch freshly ground black pepper
Method
In a large bowl, break up the salmon into big chunky pieces. Add the apple slices, radishes, red onion and capers. Mix together thoroughly.
Prepare the dressing by placing all the ingredients into a blender for a minute or two. Pour over the salmon salad and leave to marinate for up to 10 minutes.
Serve with fresh sourdough bread, or fill a crunchy baguette. Serves 4.
Recipe compliments of Big Merv
Goedgedacht Extra Virgin Olive Oil
2 nice big purple aubergines cut into large chunks
1 heaped teaspoon dried oregano
Salt and freshly ground black pepper
1 chopped onion
4 cloves garlic – sliced
good bunch chopped flat leaf parsley
2 Tbs capers – rinsed, soaked and drained and chopped
A handful of green Goedgedacht olives – stones removed.
2-3 Tbs Goedgedacht pineapple dressing
5 large tomatoes – skinned by putting in boiling water for a few minutes and then chunked.
Get out a cast iron pot. Pour in a couple of glugs of olive oil and heat up. Add the aubergine chunks and oregano. Season with a little salt and toss around so the aubergine is evenly coated with olive oil Cook on high heat for about 4-5 minutes giving pan a shake. You may need to do this in two batches, When aubergines are golden on each side, add the onion, garlic and parsley and continue cooking for another couple of minutes. Add more oil if it looks too dry. Throw in drained capers and olives. Drizzle over the pineapple dressing. When the vinegar has evapoorated, add the chopped (skinned ) tomatoes . 10 minutes cooking then serve. Add more chopped parsley on the top. Goes well with bread and salad or baby potatoes boiled and rolled in olive oil and parsley. Delish.
Can be eaten warm or cold as a side veg or just with potatoes or as antipasto.
Caper and olive oil tapenade:
5 Tablespoons Capers
1/2 cup Green Olives
2 flat Anchovy Fillets – more to taste
4 garlic cloves
1/2 cup Extra Virgin Olive Oil
Coarsely chop the ingredients or blend in a food processor.Spoon over slices of French bread or use as a dip for:
Breads
Cocktails
Light suppers
Olive pastes
Pastas
Quiches and tarts
Salads
Stews and Bredies
Keke:
A recipe using a pungent premium oil
Servings: 4
A raw tomato sauce with many uses; can be used with 1 pound of cooked pasta then served either cold or just with the heat of the pasta. Can be used as a bruschetta mix; make the recipe then add 1/2 tsp of hot red pepper flakes and drain off the liquid before using. Can be used as a sauce for grilled chicken or halibut steaks. Great over poached eggs instead of hollandaise in Eggs Benedict.
4oz Premium Extra Virgin olive oil
1 pound tomatoes, very ripe
2 cloves garlic, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper, coarsely ground
10 leaves basil, chopped
2 tablespoons parsley, chopped
Coarsely chop the tomatoes and place in a bowl. With a gloved hand or a potato masher, crush the tomatoes to help release some of their juices. Add the rest of the ingredients mixing well, allow to marinate at room temperature 2-3 hours covered before using.
Fettunta (Tuscan garlic bread):
Toast old bread, preferably over an open fire, rub it with fresh garlic – the toast will act as a grater, and season with salt and pepper
Drizzle freshly pressed olive oil over it.
Chicken salad with Mango:
250ml coconut milk
12.5ml Thai fish sauce
4 boneless and skinless chicken breasts
2 mangos cut into slices
4 spring onions sliced
62.5ml fresh coriander leaves fresh
62.5ml roasted macadamia nuts, roughly chopped
Sauce:
25ml olive oil
25 Lime dressing
Mix the coconut milk with the fish sauce in a large pan and heat until boiling point, stirring continuously. Turn heat down and add chicken breasts, cook on low heat for 10 minutes until chicken is cooked through. Let chicken cool down in the coconut milk mixture. Take chicken out of milk when cool and cut chicken into diagonal slices and plate individually.
Sauce: mix half cup of coconut milk with oil and the lime dressing in mixing bowl. Pepper and salt to taste. Pour sauce over chicken followed by the mangos, spring onions, coriander leaves and macadamia nuts.