Braaing with a difference

Braaing with a difference

This recipe went up just before South Africa celebrated Heritage Day on the 24th September, however we are a culture that uses any excuse to have the loved ones gathered around the braai. If you are wanting to do something other than red meat, I have the perfect alternative for you. I really enjoy a good fish braai, I dont have it as much as Id like as everyone knows that lamb is definitely my favourite meat to braai…its just traditional. However, this is definitely a recipe I will be making for upcoming bring and braai events.

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Ingredients

  • 1 tsp (5ml) smoked chilli flakes
  • Juice of 1 lemon
  • 3 Tbsp (45ml) Willow Creek Olive Oil
  • 2 x 125g kingklip portions
  • 1 potato, cooked
  • 1 Tbsp (15ml) salted butter
  • Salt and freshly ground black pepper
  • 100g Organic purple cauliflower from Wild Organics
  • 2 handful fresh baby Spinach

Directions

  1. Marinade the fish portions with the chilli flakes, lemon and olive oil before seasoning and place into the fridge for 30 minutes.
  2. Once the braai is at the sufficient temperature, place the fish onto the braai for 3 minutes on each side or until cooked through.
  3. Cut the cooked potato into discs and add to a pan of salted butter and season until crispy.
  4. Blitz the cauliflower until it resembles rice, add the baby spinach and enjoy!


HAPPY COOKING – Let me know how you found this recipe and send me pictures if you make it to megandanielsfood@gmail.com

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