Potjie recipes seafood soup

Lemon Pepper & Friends cookbook

If a man cooks for you and the salad contains more than three ingredients, he means business. (Penelope Cruz)

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What can you do with our spices? Here are ideas from us, our partners, friends and customers. Also a good cooking idea? Bring it on and we'll put it in our cookbook here. Keep checking back - there are always new recipes. Important: ONLY use your own pictures!

The Spice Bag - THE accessory for grilling and outdoor cooking - not just for men

Spice bag with grill - spice set - THE new grill accessory. No matter what and where you cook, grill, braise or just have breakfast - the exclusive South African spice blends from the Lemon Pepper Company are always at hand as a spice set in the ingenious outdoor spice bag. Attached to the belt or worn cross-body with straps. Never again look for spices or bottle openers, because you always have the most important things for outdoor cooking and enjoyment with you. Click here for the Spice Bag

The following applies to most recipes: If Lemon Pepper or Black Lemon is included, then DO NOT use pepper and / or salt. The two provide everything in terms of spiciness and acidity that you need for a good taste. Since Lemon Pepper gets its citric acid mainly from lemon salt and lime oil, it can become bitter with additional rock salt!

South African lamb shank Lemon - Apricot shot from thePotje / Dutch Oven - the exotic Easter enjoyment program.

Lamb, apricot, mango, coconut milk, garlic, lemon pepper, lemon curry, lemon herb, glowing coals, steaming cast iron, intense aromas, fragrances of the tropics and desert are incomparably mixed in this recipe. Lemonpepper's professional test chef Bernd Kuhn tried a classic from the South African Braaikitchen and jumped mightily beyond its shadow: The tip that our South African friends like to put a full glass of apricot jam in the pot for many recipes made Bernd frown at first - now he's an ardent fan of the apriocot shot.

Recipe for 4 people:

1.8 kg of lamb stilts, also known as the front knuckle

4 pieces of vegetable onions, 6 medium-sized potatoes

4 carrots, ½ head of garlic

1 pc mango, pre-ripened

300g apricot jam

500g natural yogurt

400 ml coconut milk

Oil for frying

4 tbsp lemon curry

3 tbsp lemon pepper

3 tbsp lemon herb

The lamb stilts are rubbed well with 2 tbsp Lemon Curry and 2 tbsp Lemon Pepper Original. Then knead the meat well with 150g yoghurt in a marinating bag and let it steep in the refrigerator. Before starting the preparation in the Dutch Oven, the other ingredients are prepared. Peel the onions and cut them into large cubes. Peel the potatoes and carrots and cut into thick slices. If the vegetables are cut too thinly, they will disintegrate as a pulp when braised. Peel the mango as well

and cut into large cubes. Peel garlic and chop finely. Ignite the charcoal / grill briquettes and make them glow. Preheat the Dutch oven to dryness and fry the lamb shanks on all sides with a little oil until golden brown. Remove from the pot and now sweat the onions lightly. Then add the carrot and potato slices with the garlic. Now the crucial spice ingredients are added: 3 tbsp lemon herb and the remaining lemon pepper spices. Fry briefly and stir well once. Deglaze with the coconut milk, natural yoghurt and apricot jam. If desired, mango juice can also be added here. Now put the seared lamb shanks back into the pot. Put on the lid and put more coals on the lid as top heat. Most of it is now done and the dish can simmer over medium heat for about 2 hours. Stir occasionally, everything is completely relaxed. As soon as it simmer gently, wonderful aromas will pamper our nose. At the end of the cooking time, the mango pieces are added to the pot. 10 minutes are enough and a wonderful dish is ready to be enjoyed. No other side dishes are required, the dish is independent and complete.

Wine tip: A Black Elephant from the bottle: https://schalkenbosch-weine.de/amistad-syrah-2014

Recipe: Bernd Kuhn, test cook and grill of the Lemon Pepper Company

Oriental beef liver with stir-fried vegetables

A festival of flavors: Asia, Africa and the Orient connected by smoke from the wood fire under the iron plate, vegetables from the wok and in the potje / Dutch oven.

Lemon Pepper professional chef and griller Bernd Kuhn has again dug deep into his recipe box and created a star menu from the wood fire. The preparation itself is an experience, the result a revelation for all outdoor chefs.

Ingredients for 4 persons:

600g fresh beef liver, without skin or tendons

½ organic lemon

40 ml olive oil, of the best quality

1 pc red pepper, 1 pc vegetable onion

½ celery, 4 cloves of garlic

300g cooked chickpeas

2 pieces of fresh chilli

2 tbsp tomato paste

125g dried dates

250g long grain rice

1 tbsp original lemon pepper

2 tbsp original lemon curry

1 tbsp Original Lemon Herb

1 El Ras El-Hanout, Fleur de Sel

Preparation:

We have marinated the beef liver beforehand, this can be done the day before. To do this, put the beef liver with the freshly squeezed lemon juice, lemon pepper and olive oil in a marinating bag and let it steep in the fridge.

Wash the vegetables well and cut into bite-sized pieces. Peel and dice the onion, finely chop the garlic. Rinse the cooked chickpeas well with plenty of cold water. The actual preparation is very quick, the ingredients should be prepared and ready to hand.

I made the preparation in style on a wood fire with a steel grill plate (fire plate from Münz, the best!) And a wok. The whole thing can of course also be prepared in the pan. First I washed the rice and cooked it in the pot with a little salt. 1 part rice to 2 parts water. At the end of the cooking time, the finely chopped dates are lifted under the rice.

Preheat the wok and roast the lemon curry dry. Stir constantly. Add the oil and fry the peppers, celery and onion cubes. Wonderful aromas are already caressing our nose. Now add the remaining ingredients such as chickpeas, garlic and tomato paste. Stir everything well and season with lemon herb and a little Ras El-Hanout. The dish gets a special kick with a pinch of cinnamon. The vegetables should still be crisp.

Last but not least, of course, the liver comes into play. Lightly dab the marinade with a cloth and grill it on the preheated fire plate. Alternatively, fry in a pan with a little oil. It is important that there are no other spices on the liver. Grill the liver well on both sides. In the core, the liver can (must!) Be beautifully pink. Now you can add a few good flakes of salt as needed. To serve, stir the rice again and then arrange on a plate with the wok vegetables and the liver. Have fun cooking at home and wish you a good appetite

In addition, a cuvee at aromatic eye level from Stellebosch: https://schalkenbosch-weine.de/cl-red-blend-2017

Recipe: Bernd Kuhn, Lemon Pepper professional chef

Spicy, fresh Asian burger lemon pepper from the grill

Exotic, exciting, completely different, the taste revelation not only for burger fans. Spicy minced meat and scampi instead of cardboard patti, fresh Asian glass noodle salad with vegetables instead of tomato slices and green topping. Intense, South African lemon pepper instead of pimped ready-mix. Asian-African fusion burger that ingeniously merges the meat and scampi flavors between the bunnies on the fire.

Recipe for 4 people:

400g fresh minced pork

200g scampi, without shell and intestines e.g. B. Red shrimp

2 teaspoons lemon pepper

¼ stick of leek

1 carrot

1 red pepper

1 glass noodles (250g)

1 tbsp teriyaki sauce

1 teaspoon rice vinegar

1/8 lemon

3 tbsp roasted peanut oil (1 tbsp for glass noodle, 2 tbsp for frying)

1 tbsp lemon lava (if you like it spicy)

4 St Brioche burger buns

A bit of Sriracha Mayo for brushing and as a topping

Preparation:

glass noodle salad

First prepare the glass noodle salad. Pour boiling water over glass noodles and let soak for a few minutes. Then rinse in a colander with cold water. If necessary, shorten the pasta with the scissors. Very fine strips of raw leek, peeled carrots and raw paprika as a vegetable garnish. Season with: Roasted peanut oil, rice vinegar (sushi vinegar) and a splash of fresh lemon. Lemon Lava gives it the pep. Mix all ingredients well and let them steep a little longer.

Patti

Fresh minced pork is served with scampis, which are cut into fine pieces with a knife. Mixing ratio 2 thirds to 1 third. If you like, you can put a few scampi aside as decoration. The mixture is seasoned with lemon pepper and a little teriyaki sauce. No additional salt. Mix and portion everything well. Ideal weight per burger: 125 gr to 160 gr. Best to pull through in the refrigerator.

I made the preparation on a fire plate that is fired with wood. Grill the meat patties with a little peanut oil and cook well. Core temperature should be over 68 ° C. This can be easily checked with a plug-in thermometer.

Before the brioche buns are grilled, a special tip; Spread a thin layer of mayonnaise on the cut surfaces of the base and lid and then grill.

To assemble: Lightly squeeze out the glass noodle salad (if there is too much liquid it will quickly become mushy) and cover the roasted base with it. Place the grilled patty on top and the spicy Sriracha Mayo on top. Put the lid on, press it down lightly and enjoy.

The Asian-African fusion burger is ready

Recipe: Bernd Kuhn, Dennis Täubel and Oliver Ankele from Grilltreff Süd

And to match the fusion burger, a fruity Sauvignon Blanc from Stellenbosch (north of Cape Town) https://starweine.com/jikken-barenu-sauvignon-blanc-2018

Veggigrill Ballito Mango Cashew Lemon Curry

Fasting grilling can be so delicious. A vegetarian recipe from the Indian community of Ballito near Durban. Tropical - spicy - spicy. Coconut - lemon - kafir. Smoke and Indian Ocean aromas. Warms the stomach and soul and, thanks to the cashews, also makes you really full. Throw on the grill or plancha and off you go.

Ingredients:

2 mangoes

2 broccoli

½ cauliflower

250 g cashhew nuts

½ liter of coconut milk

Juice of one lemon tablespoon of chopped garlic

Lemon curry

Lemon Herb

Fresh coriander

Kafir leaves

rice

And for those who want it original hot: Lemon Lava

preparation

Chop everything up - not too small

Place the vegetables in the correct order on the grill, plancha or cast pan:

Oil the cast iron well and spread a teaspoon of lemon curry (or lemon lava - some like it hot). Immediately place the ingredients in sequence, five minutes apart:

Cauliflower - broccoli - cashhew nuts - mango - kafir leaves.

Stir carefully. With a large wooden spoon that the ingredients do not disintegrate or burn.

In parallel in a small saucepan on the grill on the side:

Mix together ½ liter of coconut milk, lemon juice, tablespoon of chopped garlic, and teaspoon of lemon herb. Don't let it boil - just hot!

Hot curry on the plate, stir in the coconut lime sauce, who wants rice with it?

If the fasting rules allow something light and fruity: A fine Cuveé from Breedekloof:

https://schalkenbosch-weine.de/vinay-vin-blanc

Recipe: Lemon Pepper Company, learned in Ballito / Durban

Wanderlust-fish fillet-finger food in front of the TV

Chic pulled fish beach recipe from the west coast of South Africa. Goes with every fish - easy, tasty and on the hand. Absolutely suitable for a couch! Fish from here and flavors from the Cape merge on the braai (grill) to create a handful of fragrant wanderlust. Clamp the pulled fish between two halves of the bun. Close your eyes while enjoying and you hear how the surf thunders on the rocks and it smells of sea and barbecue ......

Ingredients for four people:

2 large fish fillets (salmon) or 4 smaller ones

olive oil

Chopped garlic

Lemon Pepper, Lemon Herb, Lemon Curry, Lemon Lava, Black Lemon

Preparation:

Cut the fresh fish fillet five millimeters apart.

"Massage in" the spice.

Lemon Pepper = aromatic

Lemon Herb = Creole-African

Lemon curry = mildly spicy

Lemon Lava = aromatic hot

Black Lemon = spicy and peppery note

After seasoning, add a little olive oil and put in the fridge for a few hours.

Braai:

Important: grill got to be cooler for fish than for steaks etc. Only takes a few minutes - stick with it!

Grill the fish until crispy on the skin, then turn it over and peel off the skin immediately.

Grill briefly - DO NOT grill it, otherwise it will be too dry. The fillet is still cooking.

Separate the finished fish with the spatula along the lengthways cuts - stir briefly on the grill.

Bread rolls cut open for two minutes on the grill - a little olive oil and garlic on top.

Plus a solid Lion Hound White from Paarl: https://schalkenbosch-weine.de/lion-hound-white-2019

Thoroughly tested on the West Coast, Yzerfontein.

Spaghetti Carbonara Cape Style with “Grilled to perfection Bacon and Mushrooms” - Mediterranean / South African fusion cuisine at its best.

Necessary: ​​saucepan and grill.

Our South African friends are great at reinventing and often improving European classics with African ingredients. B. at the cape in spaghetti carbonara peas or whipped cream, the lions are (rightly) thrown to eat! For this a raw (!) Egg yolk comes on top - just like in the original. Here is the recipe for a sensational South Africa Carbonara Cape Style, explained by our Neapolitan master chef Salvatore Marrazzo:

In addition, a beautiful Garda-Lugana from Luigi: La Scoperta | Vino Bianco "Luigi" 2018 | Lugana | White wine | Star wines

Ingredients for four people:

1 pack of spaghetti (not too thin)

15 eggs

250 g pecorino cheese

250 g bacon or wafer-thin pork cheeks (original)

250 g mushrooms (whatever is fresh)

Black lemon

Lemon Herb

Spaghetti Carbonara Cape Style

Boil the spaghetti in well-salted water.

Please use plenty of water so that the pasta has enough space and does not stick. The water must boil bubbly.

Grill the bacon for the topping until the spaghetti is ready. In the original, thinly sliced ​​pork cheeks are used - bacon is also possible.

After cutting, rub in lemon herb as a rub - leave to soak for an hour. Then on the hot grill - stick with it! Fry until crispy for 30 seconds to a minute on each side. Leave in the warm. At the same time, place the thinly sliced ​​mushrooms on top, with a little lemon herb on top. Grill for one to two minutes at a time - nothing more!

Take the pasta out of the water, set aside a little hot water, and place in a large, preheated porcelain bowl.

Add the pecorino, finely grated, and stir vigorously until the cheese has dissolved and melted. Add a full teaspoon serving of Black Lemon.

The pasta is still very compact, but this changes with the addition of egg yolk and water.

Now add 3 egg yolks per person and stir into the cheese spaghetti to create a creamy sauce. If the egg yolk does not have enough moisture, add a little of the cooking water.

So you can determine the consistency of your Carbonara Cape yourself depending on your taste and taste.

When the eggs are set and you have a nice creamy sauce in the porcelain bowl, twist the noodles in the ladle with a large fork to form a small nest.

Put this nest on a plate, top it off with a raw egg, add crispy fried bacon / pork cheeks on top and decorate the whole thing with black lemon and grated pecorino. Place the remaining bacon slices and grilled mushrooms around it. Sprinkle some parsley over it.

Recipe: Collective Cooking Lemon Pepper Company with Salvatore Marrazzo

Seafood Chowder Lemon Pepper and Herb in the Dutch Oven

A classic of South African cuisine. Warms stomach, soul and thoughts. The entry to winter barbecues. Lots of fish, mussels, fresh vegetables and firewood. First snip everything, put it in the iron pot, then warm up with a glass of wine by the winter fire. The scents of wood smoke and seafood chowder carry you very, very far away….

The recipe comes from Plettenberg / South Africa and our friend and South Africa fan Martin Benz at the foot of the Swabian Alb succeeded masterfully. This hearty seafood soup is ideal for the cold season in our latitudes, because it gives strength and warms from the inside.

Preparation time: approx. 15 min (when preparing in the kitchen), cooking time approx. 45 min

Total: approx. 1 hour

Ingredients for 4 persons:

1 piece of butter (approx. 40 g)

1 piece of celery (approx. 50 g), cut into small sticks

1 medium onion, finely chopped

½ leek, cut into fine rings

1 medium-sized carrot, cut into small sticks

1 medium clove of garlic, pressed

2 large potatoes (mostly waxy), diced

1 lemon

¾ oil clear vegetable broth

½ l clamjuice * (mussel water with lemon)

1 heaping teaspoon of lemon pepper

1 heaping teaspoon of lemon herb

½ teaspoon lemon lava

1 teaspoon sea salt (Khoisan sea salt)

1 teaspoon thyme (ground)

2 large bay leaves

Some chopped dill and parsley (also works frozen)

550 g cod or alternatively redfish, roughly diced

8 scallops

1 tablespoon of flour

¼ l cream

¼ l milk

½ l white wine, preferably low in acid (we use the Schalkenbosch Viognier 2014 for cooking)

Preparation:

In a Dutch Oven or, alternatively, in another large, ideally cast-iron saucepan, melt half of the butter and allow the onions, celery, carrots and leeks to become translucent and add the pressed garlic clove.

When the vegetables have softened slightly, deglaze with 1/8 l white wine. Then the vegetable stock and the clam juice (soak the scallops in lemon water for about 15 minutes and then use this “clam juice”). Then the diced potatoes, salt, thyme as well as Lemon Pepper and Lemon Lava (from Lemon Pepper Company) are added. First bring the whole thing to a boil and then reduce the heat and simmer for about 10 minutes until the potatoes are almost soft.

Season the drained scallops and the roughly diced cod (or redfish) with lemon herb. Add the mussels and cod and simmer for another 8-10 minutes. The fish is then easy to split and the scallops will turn light.

In the meantime, make a classic roux with the remaining butter and flour. When the flour and butter have combined, deglaze with a little white wine and fold the mixture of cream and milk into the roux with a whisk and stir until smooth. Carefully fold the finished roux with the rest of the wine under the clam chowder and then simmer a little longer so that a nice, creamy consistency arises. Take the bay leaves out of the chowder and serve in soup plates with some chopped dill and parsley and ideally serve with a fresh, cracking baguette. If desired, it can be seasoned with sea salt and the spice mixes from the Lemon Pepper Company.

To serve, add some chopped parsley and dill with a few squirts of fresh lemon juice to the seafood chowder that has been placed in the warmed soup plate.

Wine recommendation with the meal:

We used the Schalkenbosch Viognier for cooking in 2014 - this excellent wine can of course also be drunk with seafood chowder! Alternatively, we would recommend the Chardonnay from Migliarina Wines (vintage 2016 or 2018) as a more expressive wine accompaniment.

Recipe from Mareikevan den Broek, Plettenberg Bay, Western Cape, South Africa

Authentically cooked by Martin Benz, South Africa wine connoisseur and supplier: https://schalkenbosch-weine.de/

Beachpott Salt Rock

- the recipe for the Christmas beach picture

Against lockdown frenzy, the taste of the sea, the beach, the harbor bar.

Cast iron pan or flat potje / DutchOven in the fire or on the grill.

Ingredients:

6 - 10 large prawns (NOT pre-cooked!) Whole with shell (depending on the pot size)

1 - 3 large mussels (depending on the pot size)

about 200 g butter

about 50 - 100 ml olive oil

1 head of garlic cut

Lemon Pepper

Lemon Herb

1 lemon

White wine

Fresh bread - make your own recipe here:

https://www.lemonpepper.de/rezepte/auflauf-backen/

Basic recipe Potjebrot Lemon Herb

Preparation:

Plenty of lemon lava in the hot, dry pan / pot. As soon as it starts to smoke easily (not sooner!) Put a chunk of butter on it. Breathe in deeply and every nasal congestion is instantly free (tissues within reach). Put in the shrimp and fry them for five minutes each side. For the taste, put a large mussel in the middle. Add garlic slices of lemon pepper and lemon herb and deglaze with white wine, get out of the direct fire, let it puff for ten minutes. Put the pan in the middle of the table, put the lemon over it, pull it out with your fingers, dip the fresh bread. Finger licking allowed. Baaie lekker

Plus a strong AFRICA FIVE CHARDONNAY 2019: https://schalkenbosch-weine.de/africa-five-chardonnay-2019

Recipe tested extensively on the beach at Salt Rock, Durban.

Kevin´s Chicken and Prawn Lemon Curry from the Potje (Dutch Oven)

A sensational curry from the legendary Oyster Box in Umhlanga near Durban / South Africa. Created by chef Kevin Joseph, perfected with Mrs. Meddy's Lemon Curry and Lemon Herb from Durban. A curry that conjures up the aroma of a summer evening on the Indian Ocean like a breeze in the kitchen. Just go out to the beach. For the Oyster Box you now need the golden credit card, for the recipe that has been successfully cooked, you only need the ingredients, spices and our instructions.

Ingredients for four people: (all in the Asian shop - spices with us)

Best served in the Potje (Dutch Oven). Important: only prepare EVERYTHING in the pot!

500g chicken breast

300g prawns

1 teaspoon ground nutmeg

¼ teaspoon ground cinnamon

1 teaspoon ground coriander

¼ cup lemon juice

½ cup of oil

1 large onion, sliced

1 teaspoon of ginger paste

1 teaspoon garlic paste or cut into small pieces

2 tomatoes cut into small pieces

½ handful of curry leaves

1 cup of coconut milk

Handful of fresh coriander

Lemon curry

Lemon Herb

P.S: Really spicy? - then add a lot of lemon lava over it

First sear the chicken along with the spices and lemon juice. Take out the chicken and set it aside.

Fry the crabs in and only translucent - put them with the chicken.

Onions in the potje. Fry until translucent, add ginger paste, lemon curry and lemon herb.

Add the tomatoes and simmer for 10 minutes, add a little water.

Must be "sticky" thick.

Now add the chicken and prawns to the pot, put the lid on and let simmer for another 10 minutes.

Take the pot off the fire and stir in the coconut milk. Let it steep (about the length of a glass of wine)

Add fresh roti - and the Indian Ocean is blowing a summer breeze through the whole kitchen.

And a profound syrah blend: https://starweine.com/cl-red-blend-2017

Recipe: Chief Kevin Joseph, Oyster Box Umhlanga South Africa, tested on site, received a recipe and successfully cooked by the Lemon Pepper Company

Caramelized Lamb with Pumpkin - Grilled to Perfection

Caramelize with lemon pepper and lemon herb

Our Lemon Pepper and Lemon Herb also contain sweetish elements - ideal for the perfect aroma. Rub meat dry with lemon pepper - let stand. Food to be grilled must always be dry! Put a little oil over it just before grilling and grill briefly, then push on the cooler side and cook depending on taste and meat thickness. The spice aromas react with the meat and, by sealing the surface, ensure a juicy, great aroma and a crispy surface.

Lemon Pepper = lamb, beef, game

Lemon Herb = poultry, pork, fish

Caramelize - what happens with it?

The fructose in the spice begins to form crystals at around 110 degrees. The longer the heat lasts, the darker it is. In the beginning it creates a buttery aroma that becomes more and more intense. The sugar burns (oxidizes) in a controlled manner. The important thing is to stop the reaction before it burns too far. Then it turns black and bitter, from which sugar becomes (unhealthy) charcoal.

With caramelization you can add a great, varied aroma to the food to be grilled. The important thing is: dry grilled food, marinate beforehand and stick to it!

The step from aroma to charcoal is surprisingly short!

Caramelizing has nothing to do chemically with the Maillard reaction, it just often happens at the same time as grilling and causes a similar, flavorful process.

And the appropriate drop for the Grilled to Perfection: A sensational new discovery from the Tulbagh Valley (Western Cape) The Paddagang CCM 2014 - A red wine cup at its best: https://starweine.com/paddagang-CCM-2014

Recipe: Lemon Pepper Company, Tested in the Karoo

Fish fillet Lemon Herb Butterflycut

An ingeniously simple method from southern Africa to safely turn whole fish into a delicacy on the grill. The tricks are butterfly cut and marinate. In terms of taste and aroma, there is no comparison to small fish portions: juicy and aromatic. Goes with any fish, preferably mackerel etc. In Africa it is mainly made with snoek, a pike mackerel. The butterfly cut also works for beginners, the marinade traditionally consists of apricot jam and lemon herb.

Butterflycut:

The most important thing: VERY sharp, long knife!

Cut off the head. Completely cut the fish lengthways from the belly to the back - do not cut all the way through! Then unfold it and always leave it on the skin side. On one side with a knife and the help of a fork or a fish scales, cleanly cut out the backbone and the side of the belly bones attached to it. Always move the fork slightly under the spine and guide it in front of the knife, so carefully loosen the bones. On the opposite side, cleanly cut out the bones in the abdomen with the knife - done!

Marinade:

The classic in South Africa: apricot jam rub

Glass of apricot jam, two tablespoons of lemon herb, a lot of garlic, finely chopped. Mix well. Brush the fish fillets well with oil. Place on the skin side and brush generously with the marinade.

Grilling:

ONLY place the butterfly fish on the skin side, oil the grill well. Grill not too hot and cover. Grill for about 30 - 40 minutes on a medium flame.

Strong fish wine with it: The Fledge, Sauvignon Blanc https://starweine.com/stellenbosch-sauvignon-blanc-2017

Recipe: Lemon Pepper Company, extensively tested in Paternoster on the West Coast, South Africa

Braaibroekie meat Lemon Herb

Typical South African combination for delicious meat in crispy Braaibrökies.

Easy to make, delicious autumn treat. Succeeds on the grill, plancha, Dutch oven or in the oven. Ingredients: meat (chicken, pork), batter, spices, fire, patience. Marinate the meat in lemon herb a day beforehand and then wrap it in a thin yeast dough. Important: Do not grill too hot! Patience - let it get crispy at around 180 degrees for around 20 minutes.

preparation

Cut 500 g of meat (chicken, pork) into approx. 5 cm pieces.

Add 1 tablespoon of lemon herb and stir well. If you want spicy: add lemon curry or lava. Leave to marinate in the refrigerator for a day.

Yeast dough: the recipe is here:

Roll out the dough thinly, about 20 cm squares.

Fold the meat in the middle and the dough upwards, sprinkle some lemon pepper over it.

Put on a well-oiled surface. Be patient and not let it get over 180 degrees. Plancha: put the hood over it.

Try the wine before: Joubert Red Blend from the dry, hot Swartland.

Plus a food blend from Swartland https://starweine.com/joubert-red-blend-2014

Recipe: Lemon Pepper Company, tested on the West Coast

Butternut Lemon Pepper Karoo with Braaichicken

The outdoor trick: Use the butternut as a grill vessel. Advantage: Great aroma throughout the pumpkin and tender as butter. With outdoor grilling you save dishes wherever you can and discover great recipes. Butternut marinated and grilled in its own bowl - pure enjoyment! And how do you marinate the chicken? Just keep dipping into the marinade in the pumpkin. Can it be easier?

Ingredients for four people:

2 butternuts

8 chicken drumsticks

00 ml oil (to taste: olive oil, rapeseed oil)