Festive Meals on the Gas Grill
Get out your braai tools, fire up the gas grill and make one of these delicious meals for the festive season.
16/11/2018
South Africans love spending time outdoors, and any excuse for a braai quickly turns into an occasion to invite friends or family to share. This year we thought it might be nice to fire up the gas grill and cook your festive fare outdoors. This would be great if you have a huge gas grill with 5 burners, but it is also doable with more compact models, even when grilling for a large group.
Cherry-glazed Butterfly Lamb
Serves 6-8
1.8kg leg of lamb, deboned
60ml balsamic
vinegar
15ml chopped garlic
15ml
wholegrain mustard
45ml black cherry jam
15ml olive oil
45ml chopped thyme
45ml
chopped rosemary
salt and pepper
fresh
cherries for garnishing
roasted shallots and
carrots to serve
HERE'S HOW:
1. Place the lamb in a roasting bag.
2. Combine the balsamic vinegar, garlic, mustard, jam, olive oil, herbs and seasoning and mix well before pouring the lamb. Use your hands to massage into the meat. Set this aside to marinate overnight. When ready to cook, bring the meat to room temperature.
3. Prepare an indirect heat in a gas grill and place the meat in a tin foil container to roast for 40 to 45 minutes. Baste frequently with the marinade.
4. When cooked, remove from the grill and cover with foil and allow to rest for 10 minutes before slicing. Garnish with fresh cherries and serve with roasted shallots and carrots if desired.
5. Place any remaining marinade in a small pot and bring to the boil. Simmer until thickened and serve with the sliced meat.
Slow Roasted Pork Belly
Serves 6-8
500g baby onions, peeled and halved
4
apples, peeled, cored and quartered
30ml
brown sugar
30ml honey
45ml olive oil
125ml chicken stock
30ml fresh thyme leaves
2kg pork belly
20ml sugar
10ml paprika
10ml fennel seeds
15ml ground cumin
5ml
garlic salt
salt and pepper
HERE'S HOW:
1. Place the onions and apples in a heatproof or tinfoil dish. Combine the brown sugar, honey, olive oil, stock and thyme and pour over the onions and apples.
2. Use a sharp knife to score the fat of the pork belly in a diamond pattern.
3. Mix together the sugar, paprika, fennel seeds, cumin, garlic salt, salt and pepper. Place the pork skin-side down on a cutting board and rub the sugar mixture evenly onto the meat, leaving the skin free. Rub the skin with coarse salt. Place the pork skin-side up on top of the onions and apples.
4. Prepare the gas grill for indirect method.
5. Roast the pork for 2½ to 3 hours with the lid on, checking occasionally. Add more liquid to the onions and apples if necessary to prevent burning. Once cooked, place the pork under a hot grill for a few minutes to crisp up the crackling.
Roast Beef with Horseradish Sauce
Serves 4-6
2.3kg topside beef roast
60ml wholegrain
mustard
30ml brown sugar
30ml olive oil
salt and pepper
250g streaky bacon or
pancetta
SAUCE:
60ml crème fraîche
15-20ml horseradish
sauce
30ml chopped chives
HERE'S HOW:
1. Place the beef in a tinfoil roasting pan. Combine the mustard, brown sugar, oil and seasoning and mix well. Rub this into the roast.
2. Place slices of bacon or pancetta over the
roast. Secure the bacon or pancetta with toothpicks.
3. Place in a covered gas grill and cook over indirect heat for about two hours or until cooked. Remove from the grill and cover with foil to rest for 10 minutes before carving. Serve with roasted beetroot and potatoes if desired.
4. For the sauce, combine all the ingredients and mix.
Recipes courtesy of Angela Day