Hummus with a twist...

Ingredients:

  • 2 tins Chickpeas
  • 1 Medium lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon Food Infusions Portuguese Espetada spice
  • 1/2 teaspoon Food Infusions Roast Vegetable spice
  • 1 clove garlic, peeled
  • 50 ml olive oil
  • 2 tablespoons Tahini paste
  • Water to blend

To prepare:

Drain the chickpeas and place them into a blender or food processor.

Add the garlic, olive oil and spices and start with a tablespoon or two of water. Blend the ingredients together, adding more water in little increments till the desired consistency is achieved. The hummus should be able to spread easily without being runny (comparable to a nut butter in texture).

Serve in a bowl with a drizzle of olive oil on top.

Hummus pairs well with cheese and vegetable platters, pita bread, melba toast and in chicken and steak rolls.

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Mzansi Sizzle Skinny Lamb Chops

Fast cooking, flame-kissed, bold with local flavour - a modern South African favourite.

Skinny lamb chops - sometimes called "flatty chops" - are a legend at township shisanyamas, braais, Sunday gatherings and beachside holidays. They cook fast, crisp beautifully, and take on marinades like they were born for fire.

These Mzansi Sizzle Skinny Lamb Chops celebrate everything we love about South African braai culture. They are full of flavour, quick to cook and always the first meat to disappear off the platter.



Mzansi Sizzle Skinny Lamb Chops cooking instructions

Ingredients:

For the Chops

  • 1-1.2 kg skinny lamb chops

Mzansi sizzle Marinade

  • 1 tbsp Paprika
  • 1 tbsp "Mzansi Sizzle" or "Tjop n' Dop" spice blend
  • 1 tsp peri-peri powder, chilli flakes or "Portuguese Espetada" grinder blend
  • 1 tsp garlic powder
  • 1 tsp onion powder or "Balsamic and Red Onion Compote"
  • 1 tsp cumin
  • 1 tsp brown sugar to help caramelise the marinade
  • Juice of 1 medium sized lemon
  • 2 tbsp chutney
  • Pinch of salt to taste
  • 2 tbsp oil

Method:

Make the Marinade

Add the list of marinade ingredients into the oil and mix well till the mixture becomes a well blended paste.

Coat the Chops

Rub the marinade generously over the skinny chops and let them marinate for at least 30 minutes, overnight is even better!

Braai Hot and Fast

  1. Prepare hot coals - skinny chops love high heat.
  2. Place the chops on the grill.
  3. Braai the chops 2-3 minutes per side, turning often.
  4. The edges should crips, the fat should blister, and the chops should take on a beautiful smoky char.
  5. Don't overcook the chops - remember they are thin.

Serving notes:

Serve with:

  • Pap & sheba
  • Chakalaka
  • Roosterkoek or braai broodjies
  • Potato salad
  • A cold beer or your favourite soda or spritzer

These chops are made for sharing around the fire, eaten with your fingers, sharing laughter and good vibes.

Cook's tips:

  • Skinny chops burn quickly - keep them moving.
  • Add chutney right at the end if you would like a sticky glaze.
  • For extra crispiness, finish with a squeeze of lemon while hot.
  • A sprinkle of fresh coriander brightens everything.
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Portuguese Espetada with Spicy Rice...

Espetada is one of those dishes that makes a statement even before you taste it. Thick cubes of marinated beef threaded onto long skewers, basted in garlic-wine butter, dripping with flavour, and grilled until beautifully charred.

It's a dish born on the island of Madeira, but South Africans have made it their own - especially around the braai. The sight of those long skewers hanging over the fire, dripping with garlic and bay leaves, is the kind of thing that sends everyone closer to the grill.

Paired with Portuguese inspired spicy rice - smoky, colourful and full of character - this becomes a full meal bursting with flavour and soul.

Portuguese Espetada Cooking instructions

Ingredients:

For the Espetada Skewered Beef or (meat of choice)

  • 1-1.2 kg rump or sirloin, cut into large cubes about 2 inches thick
  • 4-5 bay large bay leaves, torn into pieces
  • 4-5 long metal skewers (or wooden skewers soaked in water)

For the Marinade

  • 1/4 cup olive oil
  • 4 garlic cloves, crushed
  • 1/2 cup red wine
  • 1 tbsp red wine vinegar
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 1/2 tsp Food Infusions Himalayan salt and Zanzibar peppercorns

For basting

  • 3 tbsp butter, melted
  • 1 tbsp lemon juice
  • 1 tbsp marinade (kept aside for before the meat is added)
  • 4 garlic cloves, crushed

For the spicy rice

  • 2 cups uncooked long grain or basmati rice
  • 1 medium onion, finely chopped
  • 1 red pepper, diced
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika spice or paste
  • 1 tsp Food Infusions Portuguese Espetada spice, or peri-peri powder or chilli flakes
  • 1 tsp turmeric (to give the rice a golden colour)
  • 2 garlic cloves, finely chopped
  • 3 cups chicken stock
  • 2 tbsp olive oil
  • Salt to taste
  • Optional: peas, corn, or chopped coriander to add extra flavour

Method:

Prepare the meat

  1. Season the meat cubes generously with salt and pepper.
  2. Mix the marinade ingredients together.
  3. Reserve 1 tbsp marinade for basting.
  4. Add the meat and bay leaves.
  5. Marinate the meat for at least 1 hour, ideally for 4 hours or overnight.

Make the Espetada

  • Prepare hot coals - skinny chops love high heat.
  • Place the chops on the grill.
  • Braai the chops 2-3 minutes per side, turning often.

Braai Hot and Fast

  1. Prepare hot coals - skinny chops love high heat.
  2. Place the chops on the grill.
  3. Braai the chops 2-3 minutes per side, turning often.
  4. The edges should crips, the fat should blister, and the chops should take on a beautiful smoky char.
  5. Don't overcook the chops - remember they are thin.

Serving notes:

Serve with:

  • Pap & sheba
  • Chakalaka
  • Roosterkoek or braai broodjies
  • Potato salad
  • A cold beer or your favourite soda or spritzer

These chops are made for sharing around the fire, eaten with your fingers, sharing laughter and good vibes.

Cook's tips:

  • Skinny chops burn quickly - keep them moving.
  • Add chutney right at the end if you would like a sticky glaze.
  • For extra crispiness, finish with a squeeze of lemon while hot.
  • A sprinkle of fresh coriander brightens everything.