When you are grilling, smoking, or cooking over an open pit, you need the right accessories and tools to get the job done.
You don’t have to be a butcher or professional chef to appreciate a high-quality knife that allows you to glide through the meat you’re cutting, bringing a new level of ease and efficiency to your meal.
Whether you’re looking to impress or just improve your carving technique, having the right tools is a game-changer, and in the food industry that means choosing a knife that is sharp, easy to wield, and cuts through tougher foods like meat with ease.
The right knife saves you time, money, and effort, and reduces the amount of food wasted by letting you make the most of your meat cuts.
Mix all the ingredients for the dip together and then cover and pop in the fridge.
FOR THE POTATOES:
Peel the potatoes then halve them lengthwise. Square off the 2 halves then cut them into thick, even size chips, about 1 cm x 1 cm. Place the potatoes into a colander and rinse them until the water is clear.
Then, place the chips into a pot of salted water and bring to a boil. Boil until the chips are just cooked through but be careful not to overcook them, otherwise, they will start to fall apart. Drain the water and lay the chips out on a baking tray and pat dry with a kitchen towel. Place the tray into the fridge to cool and further dry out the exterior of the chips.
Fill a deep fryer or a large pot with oil for frying and preheat to 140 ºC. Working in batches, blanch the chips in the oil for 8 minutes, then drain and return to a dry baking tray. Place the chips in the fridge again to cool for at least 30 minutes.
Reheat the oil to 190 ºC and fry the chips in batches until golden brown and crispy. Remove the chips from the oil and season immediately with Cape Herb & Spice Chip Seasoning. Serve immediately with creamy chipotle dipping sauce.
Remove the rib eye from the fridge for 1 hour prior to cooking. Preheat the barbecue to low-medium. Place the 4 potatoes on separate pieces of aluminium foil and randomly poke with a fork. Divide the butter, rosemary and parsley between the potatoes and top with a pinch of salt and pepper. Wrap each potato and place on the barbecue, covered, for 40 minutes.
Sprinkle a big pinch of salt and pepper to all sides of the rib eye. Place on the grill and cook for 5 minutes on each side. Baste the top of the rib eye with Beerenberg Barbecue Sauce. Flip and cook for 2 minutes. Baste and flip the steak four times, or until cooked to your liking. Remove the steak from the grill and allow to rest for 10 minutes.
Whilst the steak is resting, add the mushrooms to the grill and cook for 10 minutes. To serve, slice the steak into large pieces and place on a serving board with the mushrooms and herb potatoes.
190g finely ground polenta (yellow cornmeal) If you cannot find finely ground – place the coarsely ground polenta in a blender or coffee grinder and blitz until fine
150g flour
1 Tbsp sugar
2 tsp baking powder
1 tsp sea salt
250ml milk
1 XL egg, lightly beaten
60g butter, melted
150g cheddar cheese, grated
2 – 3 tsp Cape Herb & SpiceCHIPOTLE CHILLI
Method:
Preheat oven to 200˚C and lightly grease a 12 cup cupcake tin. Then slice 12 thin rounds from ½ a jalapeño for topping the muffins.
With the remaining one and a half – finely dice them (Remove the seeds if you prefer a milder chilli flavour).
Next, place the polenta, flour, sugar, baking powder, and salt in a large bowl and whisk to combine. Generously sprinkle in 2-3 teaspoons of Cape Herb & Spice Chipotle Chilli Seasoning and mix.
Whisk the milk, egg and melted butter together. Pour the wet ingredients into the dry ingredients and mix well.
Add the cheese and jalapeños and fold to combine.
Divide the batter evenly between the 12 muffin cups (An ice cream scoop works very well for this!)
Sprinkle the tops with a little Cape Herb & Spice Chipotle Chilli Seasoning.
Top each muffin with a slice of jalapeño.
Bake the muffins until golden-brown and a toothpick inserted in the center of the muffins comes out clean, 15 to 20 minutes.
Let cool briefly before removing from the tin and serving warm with a good swish of butter.
1kg lamb rump, cut into 4cm cubes (ask your butcher nicely!)
1 red onion, sliced into wedges
1/2 cup natural yogurt
1 handful mint leaves, roughly chopped
1 cup Beerenberg Smokey Bourbon Sauce and Marinade
lemon wedges and flat bread to serve
Method:
Absolutely everyone loves these skewers. Jam-packed with flavor, they are fantastic for an easy barbecue dinner when entertaining friends and can be prepared well in advance, which helps!
Place the lamb pieces in a large bowl and add the yogurt, mint and half of the Smokey Bourbon Sauce and Marinade. Toss to combine then cover and leave to marinate in the fridge for at least an hour (overnight is good!). Soak the bamboo skewers in water for 30 seconds so they don’t catch and burn during cooking. To assemble the kebabs; thread alternating pieces of onion and meat then season to taste.
Heat the barbecue to high and cook kebabs for 5 minutes on each side or until cooked to your liking. Serve with a cucumber and cherry tomato salad, lemon wedges, flat bread and remaining Smokey Bourbon Sauce and Marinade.
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