OUTDOOR COOKING a small patty. Secure with toothpicks and refrigerate until needed.
7. Lightly brush with oil and braai over medium coals for 15 minutes until the fat is golden and crispy. 8. Serve with grilled lemon halves.
Prepare the skaapstertjies:
1. Preheat the oven to 180 ° C. Place the skaapstertjies in a large casserole with a tightfitting lid.
2. Drizzle with olive oil, season with salt and pepper, then add the coriander, bay leaf, whole cloves, stock and lemon.
3. Cover and cook for 30 minutes, or 10 to 15 minutes in a pressure cooker. Remove and cool. Reserve the stock for the sauce.
4. Braai the skaapstertjies over hot coals for 8 to 10 minutes, turning to melt the fat and crisp them.
5. Baste with the basting sauce, then braai for a further 10 minutes, until sticky and glazed. Serve with lemon.
Make the basting sauce
1. Mix the tomato sauce, chutney, tomato paste, Worcestershire sauce, balsamic vinegar and red wine until smooth.
Prepare the lamb saddle chops
1. Skewer the chops with the fat edges aligned— season with salt.
2. Braai over medium heat, turning regularly. Once the fat is cooked, baste with the moskonfyt basting sauce and cook until caramelised.
Make the moskonfyt basting sauce 1. Blend the balsamic vinegar, moskonfyt, olive oil and salt.
Prepare the stuffed grapes
1. Wash and destalk the grapes. Make a vertical incision in each one and insert a small piece of Camembert. Thread 2 to 3 grapes onto a skewer.
2. Braai for 2 to 3 minutes until the cheese softens and begins to ooze.
Serving the mixed grill
1. Serve a selection or all the lamb elements on a large platter, with the grilled Camembert, grapes and lemon quarters to balance the richness.
4. LEMON & HERB SPATCHCOCK CHICKEN WITH CHARGRILLED CORN & CHICKPEA SALAD
By Sarah Graham @ sarahgrahamfood
This is an extract from Simple Suppers: A Year of Easy & Delicious Family Dinners by Sarah Graham, published by Penguin Random House South Africa, retailing at R420.
In case you didn’ t get the memo from the title, we’ re heading to the braai. If you don’ t have a spatchcock chicken, you can make one yourself. Simply cut out the backbone of the chicken with kitchen scissors, then turn the chicken over and press down firmly to flatten it.
Serves: 4
INGREDIENTS
• 1 spatchcock chicken
• 1 whole lemon, halved
For the lemon & herb butter:
• 3 tablespoons softened butter
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried mixed herbs
• ½ teaspoon salt
For the chargrilled corn & chickpea salad:
• 2 whole corn on the cob
• 1 × 400g tin chickpeas, drained
• 1 cup cherry tomatoes, halved
• ½ red onion, roughly chopped
essentialflavours. co. za • Autumn 2026 | 23