SOSATIES

Sosatie(s) is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from sate ("skewered meat") and saus (spicy sauce). It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa. Marinated, cubed meat (usually lamb) is skewered and cooked by braaiing (barbecued) shish-kebab style. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions, and mixed peppers.

To prepare – mutton chunks are marinated overnight in fried onions, chillies, garlic, curry leaves and tamarind juice, then threaded on skewers. However, the most common way to cook the sosaties is outside, on a braai (or barbecue). The meat chunks are often interspersed with small onions, sliced peppers, dried apricots, or prunes.

KEBABS

Kebab is a cooked meat dish, with its origins in Middle Eastern cuisines. Many variants are popular around the world.

Kebabs consist of cut up or ground meat, sometimes with vegetables, and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are baked in a pan in an oven or prepared as a stew such as tas kebab.The traditional meat for kebabs is most often mutton or lamb, but regional recipes may include beef, goat, chicken, fish, or more rarely due to religious prohibitions, pork.

ESPETADAS

Espetada (also known as espetinho, especially in Brazil) is the Portuguese term used for the technique of cooking food on skewers, and for the dishes prepared that way. Espetada is a traditional dish in Portuguese cuisine. In Portugal, espetadas can be prepared with different types of meat, as well as squid or fish, with monkfish being commonly used. The most common are beef or pork, or a mixture of the two. More recently, turkey or chicken is used. Often pieces of bell pepper, onion, and chorizo (pork sausage) are placed between the meat pieces. Espatada is usually accompanied by white rice or potatoes, and salad.

Espetada is often served with the skewer hung vertically from a hook, so that the flavourful juices can drip down onto a plate filled with thick-sliced, crusty bread. Pork, sausages, and squid can all act as a substitute for beef in espetada, but then it is not a typical Madeira dish anymore.

Skewer the meat in even portions onto the kebab sticks with a piece of bay leaf in between. Roast over hot coals at the following temperatures of your choice. Use a meat thermometer to determine the inside temperature of the meat as it is cooking over the hot coals.

After cooking the steaks, rest them for 2 minutes and then season to taste. By not adding the salt during cooking, meat juices will be preserved and result in a moist and succulent cooked meat.

Serves 6

Rare: 51°C

Medium Rare: 57°C

Medium: 62°C

Medium Well: 65°C

Well Done: 71°C

MANGO & BERRY GARDEN SALAD

To end this wonderful meal why not have a beautiful fresh garden salad.

2 ripe Mangoes – peeled and cut into 1 cm x 1cm cubes

12 strips Baby Sweet Corn

3 tbsp Funky Ouma olive oil

1 Onion – cut into quarters

3 Carrots – cut into julienne strips

1 packet of Rocket leaves

Feta cubes 

12 Cherry Roma tomatoes

Olives to taste

Stir fry the baby sweet corn and onion in a hot frying pan with olive oil. Set aside to cool.

Mix all other ingredients into layers and serve with vinaigrette.

Tip: The salad dressing will keep well for 2 months in the refrigerator.

VINAIGRETTE

¼ cup  Funky Ouma olive oil

1 tbsp Impala Tangy Mustard 

1 tbsp Lemon juice

1 tbsp Balsamic vinegar

1 tbsp Honey

1 tsp Thyme or Dill

Salt and pepper to taste