CORN WAS THE FLAGSHIP VEGETABLE. I HAVE SO MANY SALAD IDEAS TO BRING OUT THE FLAVOURS OF THIS COMBINATION, ESPECIALLY THE DISTINCT AND REFRESHING TASTE OF MINTY BASIL PESTO. IT’S ALWAYS A WINNER AT MY TABLE!
PREPARATION TIME: 10 MIN
COOKING TIME: 15 MIN
SERVES 8 AS A SIDE
6 corn (large mealie) on the cob
60ml melted butter
5ml garlic-and-herb seasoning, to taste
2 cloves garlic, crushed
100g fine green beans, halved lengthways
sea salt and freshly ground black pepper
handful basil leaves, to garnish
PESTO DRESSING
250ml basil pesto
juice and zest of ½ lemon, to taste
2–3 fresh mint leaves, finely chopped plus extra to garnish
METHOD
Cook the cobs in boiling, salted water for about 7 minutes or until tender. Drain, brush with half the butter, and season with the garlic-and-herb seasoning.
Place on the braai over hot coals or a hot griddle pan for 5 minutes until charred. Cut the corn kernels off the cobs and keep in a bowl.
Heat the remaining butter in a pan and sauté the garlic. Add the green beans, cook for 3 minutes and season with salt and pepper. Place the greens and the corn on a platter.
For the dressing, mix the pesto, zest and lemon juice with the finely chopped mint leaves. Drizzle over the salad just before serving, and scatter the basil and remaining mint leaves to garnish. It’s great served warm or cold.
Siba’s tip…
You can give this salad more substance by adding diced red pepper, spring onion and sliced mushrooms.
CLICK TO WATCH A VIDEO ON HOW TO MAKE THIS RECIPE
BACON-WRAPPED GREENS
IT’S CURIOUS THAT CERTAIN DISHES I’VE CREATED ARE INSPIRED BY RANDOM INCIDENTS THAT HAVE NOTHING TO DO WITH FOOD. I CAME UP WITH THIS RECIPE AFTER SEEING A BEAUTIFUL GREEN AND BURNT ORANGE BRIDAL BOUQUET THAT LOOKED EXQUISITE. IT INSPIRED THESE BUNDLES OF GREEN (VEGGIES) BOUND WITH BURNT ORANGE (BACON) ‘RIBBON’. IT’S A GREAT HIT AT HOME AND GETS MY TWO OLDER BOYS (HUBBY BRIAN AND FIRST-BORN LONWABO) TO EAT THEIR VEGGIES, ESPECIALLY WHEN WRAPPED IN TWO RASHERS OF BACON!
PREPARATION TIME: 10 MIN
COOKING TIME: 5 MIN
SERVES UP TO 6
200g fine green beans, topped
200g broccolini
200g asparagus spears
250g rashers smoked bacon
10ml olive oil
15ml brown sugar
15ml soy sauce
METHOD
Wrap 2 green beans, a long stem broccolini and an asparagus spear tightly in 1 or 2 smoked bacon rashers, and secure firmly with a toothpick.
Repeat until all the greens are tied together with the bacon rashers. Heat the oil in a large non-stick frying pan and place the bundles into it.
Lightly sprinkle them with brown sugar and a drizzle of soy sauce. Cook over a high heat, turning until the bacon is cooked all over and golden in colour, and the veggies are still crispy.
Siba’s tip…
Brown sugar, like all sugars, caramelises with heat and in this case it’s used to brown and crispen the bacon quickly. Without it, the veggies would overcook while the bacon is browning. I love the umami flavour one gets from soy sauce, but its purpose here is to counteract the sweetness of the sugar without making the dish too salty.
BRAAIED BABY POTATOES + BACON
MY FRIENDS AND I OFTEN LAUGH ABOUT HOW IMPORTANT POTATOES WERE WHILE GROWING UP. A MEAL WASN’T COMPLETE WITHOUT THEM. WHETHER MASHED, BOILED AND SEASONED, FRIED OR AS A SALAD, THEY ALWAYS ACCOMPANIED OTHER VEGETABLES, SALADS, MEAT AND GRAVY. IT WAS THE SAME WITH BRAAING. THE FAMOUS POTATO SALAD ALWAYS FOUND ITS WAY ONTO THE MENU. THIS ALTERNATIVE TO THE TRUSTY POTATO SALAD IS A DELICIOUS COMBO WITH BACON THAT IS FINISHED OFF ON THE BRAAI.
PREPARATION TIME: 10 MIN
COOKING TIME: 35 MIN
SERVES 6–8
1kg baby potatoes
salted water
45ml olive oil
250g rashers smoked bacon
15ml smoked paprika
10ml ground cumin
10ml ground coriander
coarse salt and freshly ground black pepper, to taste
3 sprigs dill, chopped
15ml micro herbs, to garnish (optional)
METHOD
In a large pan, parboil the potatoes in salted boiling water for 10–15 minutes until just cooked. Drain the water, place back in the pan and place on a low heat for 3 minutes to steam dry.
In a little olive oil, fry the bacon until almost crispy. Add the spices and cook for a minute. Cut the potatoes in half and add them to the bacon and spices, tossing to coat them well. Add the remaining olive oil if the mix is too dry, and season with salt and pepper.
Remove from the heat and add the dill. Toss to combine. Take two large pieces of foil, tip the potato mix onto the centre of the two layers of foil and fold to create a parcel. Place the sealed parcel on the braai and cook for 15 minutes or so. Garnish with micro herbs, if using, just before serving.
Siba’s tip…
Make
