Yep, that is a word, when you marry a South African you can stop saying Barbie and BBQ and just say Braai. Thankfully having already fallen in love with South Africa before I had even met my husband I had abandoned BBQ’ing forever!
Braai!
So, Sunday rolled round I was hankering for a Roast Dinner, without the fuss faff and melting in the kitchen. There was only once answer, my take on a summer roast.
First up, a lovely rub for the chicken, whilst Hubby got the fire going I had a quick rummage and this is what I came up with:
- 1/2 Teaspoon Dried Tarragon
- 1 1/2 Teaspoon Dried Oregano
- 1 Heaped Teaspoon Hot Smoked Paprika
- 1/2 Heaped Teaspoon Cumin
- 1/2 Heaped Teaspoon Swiss Boullion Base stock powder
- Then add enough sunflower oil to make a runny paste.
Stuff one lemon (pricked to let the juice out) handful fresh thyme and lavender into the cavity and drizzle the rub over your chicken.
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- Stuffing for the chicken!
We have the separators for the bottom of our Weber BBQ so we separated the coals equally, put a tin with water and another handful of herbs in and then put the chicken onto the grill above with foil scrunched round the sides, lid on and away you go!! You will need to keep adding coals to keep the temperature up but depending on the size of your bird it will take between 2/3 hours all in all – But keep checking! Keeping with the summer theme I raided the fridge for a suitable veggie side and settled on roasted veg, always a winner in this house!
Red and yellow peppers, 1 1/2 courgettes, whole red onion, mushroom and sweet potato all chopped into big chunks seasoned liberally with more Oregano, pepper and drizzled with some lovely Balsalmic vinegar. My top tip for roasted veg is to put your oil in your roasting tin and bung it into the oven to heat up while you chop and season (much like roast spuds I guess) when your ready tip them all in and 4/5 whole skin on garlic cloves squashed a bit and stir it about, then leave them to cook on high (200) for about 40mins, giving them a good shake after 20 mins or so. And the last accompaniment was Couscous, again super super easy.
- 200 grams couscous
- 2 big squeezes tomato puree
- Salt
- Stock
- Grated clove of garlic
- Pepper
- Fresh basil leaves, torn to shreds (7 / 8)
Put all into a bowl with a good drizzle of oil and splodge of butter, when everything is almost ready to go pout in some boiled water to about 2cms above the level of the couscous, give it a mix and cover with a tea towel and when your ready to serve give it a quick fluff up.
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- Mmmmmm
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- Ready
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- Steady
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- Done
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- Easy peasey couscous
Easy peasey, and if your kids are anything like mine they will love it!!
Not the most beautiful plate of food, but it was so gooood.
Orangemush 