IN THE KITCHEN
Buttermilk and
Honey Chicken
Kebabs
Following the success of our
#braaiviriboere campaign where chicken
featured quite early on, we thought
we’d include a 3-in-1 recipe to support
three farmers in one go. So here are the
Buttermilk and Honey Chicken Kebabs.
The three finalists at the 2019 Agri NW Young Farmer of the Year awards function
are from left to right, Pieter Ernst, Dawie Rothmann and Janna Du Rand. Dawie
Rothmann was the winner.
Winner of the 2019 Agri
NW Young Farmer award!
By Julian Soutter
Senwes Graduate
T
he Senwes sponsored 2019 Agri
NW awards evening lived up to
the expectations of the day, with
Dawie Rothmann, a young veg-
etable farmer in the Brits region, walking
away with the crown and being the 2019
young farmer of the year.
The man of the moment cultivates
grain and vegetables such as wheat,
soya beans, beetroot, carrots, spinach
on his farm. The key factors behind the
success of Dawie are his ambition to
continuously grow in the farming industry
and to increase his production level. He
also plays a huge role in his community
by serving on various farming committees
that aim to uplift upcoming farmers as well
as farm workers.
The 2019 young farmer of the year
conference took place on Friday, 12
April 2019 at the Uurpan Safari Lodge in
Schweizer-Reneke. The event welcomed
various speakers including well-known
entrepreneur, Marnus Broodryk, who
touched on important subjects that will
have an impact on all young South African
farmers.
Topics such as change, innovation
and entrepreneurship were discussed at
the conference. This initiative was taken
to uplift the increasing number of young
farmers coming through in the industry.
Food security is one of the most
important factors in South Africa, if not
the most important factor, to sustain the
industry. South Africa has faced serious
drought conditions for the past six years,
with inconsistent rainfall which has made
the agricultural sector somewhat unat-
tractive for young entrepreneurs.
This, however, could be an opportu-
nity for many young farmers out there,
to apply the correct skills and attitude to
their respective farms.
INGREDIENTS
1/4 cup hot sauce
1/4 cup tomato paste
3 tablespoons honey
1 cup buttermilk
1/2 small sweet onion, grated
6 garlic cloves, minced
1 tablespoon cracked black pepper
2 1/4 teaspoons salt, divided
1 kg skinned and boned chicken thighs,
trimmed and cut into 5 cm chunks
10 wooden or metal skewers
Vegetable cooking spray
Grilled lemon halves
Romesco Sauce
METHOD
Whisk together hot sauce, tomato
paste and honey in a large bowl until
smooth; whisk in buttermilk, onion,
garlic, black pepper and salt until
blended.
Place buttermilk mixture and chicken in
a large zip-top plastic freezer bag; seal
and chill for 3 hours.
Meanwhile, soak wooden skewers in
water for 30 minutes (Omit if using
metal skewers.)
Coat cold cooking grate of grill
with cooking spray and place on
grill. Preheat grill to 350°C to 400°C
(medium-high) heat. Remove chicken
from marinade, discarding marinade.
Thread chicken onto skewers, leaving
space between pieces; sprinkle with
salt.
Grill kebabs, covered with grill lid, 6 to
8 minutes on each side or until chicken
is done. Serve with lemon halves and
Romesco Sauce.
SENWES SCENARIO | WINTER 2019
23