Recipes: A BBQ with Norman
The king of the barbecue's best spicy marinadesWith Father's Day coming up, I really miss my own dad in South Africa. I dedicated my first cookbook, Delish, to my folks, Monica and Norman, as a little token of how special they are to me.
You'll see lots of their recipes in the book. My mom is becoming famous for her fabulous dessert recipes, while my dad is definitely the BBQ and Sunday roast king! Family barbecues are an integral part of our family culture, a great way to spend time together and enjoy good food and each other.
These are some of Norman's best marinade recipes and top tips for BBQs, the South African way.
Norman's Favourite Greek Lemony Chicken Marinade
(For 8 chicken pieces)
Juice of 4 lemons
4 tbsp olive oil
2 tbsp brandy
2 cloves garlic, crushed
2 tsp ground cumin
2 tsp dried oregano
½ tsp ground cinnamon
This works well with chicken skewers using chicken breast or whole chicken pieces. My favourite chicken portions on the BBQ are chicken 'supremes', which is the chicken breast with the skin on, but the breast bone removed. Leave to marinade for at least 20 minutes but not longer than four hours as the lemon juice starts to 'cook' the chicken, turning it white and breaking down the protein fibres. Discard the marinade as it is full of raw chicken juices. Rather make extra marinade to use as a basting sauce.
Sticky Lime and Sweet Chilli Marinade For Prawns, Chicken Wings, Pork Ribs or Tofu
200ml sweet chilli sauce
4 tbsp ketcap manis (a thick, sticky, sweet Indonesian soy sauce, ideal for marinades)
Juice of 4 limes
2 cloves garlic, crushed
1 thumb of ginger, grated
Kecap manis (also spelled ketjap manis), is available from Asian markets and some supermarkets and gourmet shops. As it is sweet and sticky, it caramelises well on the BBQ. This is one of my favourite marinades as it is so versatile. If cooking ribs, simmer vigorously for 30 minutes first then baste well with the sauce before BBQ'ing. Ideal for making sticky chicken wings or chicken skewers, marinade for 20 minutes to four hours then BBQ. Also a great fix for tofu -- drain firm tofu chunks on kitchen paper for two hours, then marinade for at least an hour. BBQ until sticky and caramelised. Well worth a try if you haven't had any success cooking with tofu.
Harissa Marinade For Lamb, Chicken, Salmon or Vegetables
2 tbsp Harissa spice (from the Organic Herb Company)
8 tbsp olive oil
2 tbsp balsamic vinegar
Juice and zest of 2 oranges
Salt and pepper
Harissa is a spicy condiment widely used in North Africa and the Middle East.
The spice blend is a mixture of chilli, cumin, coriander, caraway and garlic. To this is added a pureé of tomato and roasted vegetables to form a paste.
Harissa is one of my most used spice blends, and definitely my favourite way to marinade lamb for the BBQ.
Harissa has a sweet, aromatic flavour to it, it's not just heat from the chilli; I am addicted to it! This marinade is one of my most versatile marinades as it will complement lamb, chicken, salmon and fantastic for vegetables skewers.
I like using courgettes, blanched sweet potatoes, red onion, peppers and mushrooms to make vegetable skewers.
Baharat Spice Blend For Fish, Chicken and Salad Dressings
2 tbsp black pepper corns
2 tbsp coriander seeds
2 tbsp cumin seeds
1tsp whole cloves
Seeds from 12 cardamom pods
1 cinnamon stick, broken into pieces
1 tbsp paprika
1 tbsp ground nutmeg
Dry fry all the spices (except the paprika and nutmeg) until you smell the spices. Allow to cool, then grind to a powder. Mix in the nutmeg and paprika. Store in an airtight container for up to six months.
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