Cooking ‘Fever’ ishly

2017-09-20 06:00
PHOTO: food24Left over braai paella.

PHOTO: food24Left over braai paella.

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METHOD

• Cut leftover braai meat into
slices about 1cm thick. In a hot pan with a little oil, quickly seal the meat and then remove.

• Slice onions thinly, roughly chop mushrooms and garlic clove. Fry onions in half of the butter until caramelised. Add
coriander seeds and garlic and fry for 2 – 4 minutes. Remove onion mix from pan.

• On a high heat fry mushrooms with remaining butter.

Season with Marina Braai salt. Place the onion mix,
tomato relish, Worcestershire sauce, chutney and meat in pan together with the mushrooms, and mix to combine flavours and heat.

• Just before serving, add krummel pap or if using pasta, fold in when adding everything together.

SERVING SUGGESTION:

Garnish with fresh coriander and serve with salad. Recipe by Marinel Kok of The Institute of Culinary Arts.

- Food24

INGREDIENTS

• leftover braai meat or

• 2 lamb chops (250g)

• 200g cheese sausage

• 200g farm sausage

• 3 chicken kebabs

• 250g ‘krummel’ pap or 125g cooked shell pasta

• 250g mushrooms

• 2 onions

• 15ml coriander seeds

• 5ml braai salt (or to taste)

• 1 tin peeled tomatoes (400g)

• 100g butter

• 1/2 clove garlic

• 15ml Worcestershire sauce

• 100ml chutney

• fresh coriander

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