Make youre own Vanilla Salt

 

HOW TO – MAKE VANILLA SALT

2 x Vanilla Beans

1½Tblsp of Sea Salt Crystals

 

Take 2 vanilla pods and split them down the centre, scrape out all the seeds and place them in a pestle and mortar along with 1 and a half tablespoons of sea salt crystals and grind till everything is evenly combined.

This is great for white fish meat.

Tip's on Marinating and Basting

TIP’S on Marinating & Basting

·         Always add vinegar or lemon juice as this will help to tenderise the meat

·         Minimum of 2 hours to soak up all that goodness and to naturally tenderise the meat

·         If using a shop bought marinade, thin it down with water or wine. To thick and it will burn easily leaving you with meat charred on the outside and under cooked on the inside  

·         Always baste the meat while cooking as the meat loses a lot of its natural juices when being grilled

·         Use a make-shift basting brush by tying together a bunch of fresh rosemary branches with cooking twine/string. The rosemary works great as it releases its own oils and flavour while basting the meat

·         Think outside the box. Replacing your kebab sticks with lemon grass stalks or hardy rosemary branches (The lemon grass works great for fish kebabs and things like prawns and other seafood)

Red Wine steak Marinade - The best ever!!

Red Wine Steaks & Fillets

Everyone has their own marinade recipe that they will take to their graves, but I think it’s a sin to keep good food from people. This works on any cut of meat, depending on what your braaiing will depend on the marinating times.  The minimum marinating time for any meat would be around 2 hours and overnight is best but this all comes down to your time planning and choice of meat.

½ Bottle of Red Wine – best quality you can afford

3Tblsp of Soft Brown Sugar

3 x Cloves Garlic – chopped

1cm Fresh Root Ginger – finely grated, you don’t even have to peel it

3 x Good Splashes of Tabasco Sauce

1 x Green Pepper – diced

2Tblsp Balsamic Vinegar

3Tbsp of Tomato Sauce

15g Fresh Rosemary Leaves – chopped roughly

2Tbsp of Fresh Oregano & Marjoram Leaves – chopped roughly

Salt & Pepper to taste     

Method:

Mix everything together and whisk well to combine. Whisk till all the sugar has dissolved and pour this over your meat, leave to marinade and infuse as long as possible.

 

 

Basic Meringue

 

HOW TO – BASIC MERINGUE

4 x Large Egg Whites

1Cup Castor Sugar

1Tsp White Vinegar

5ml Vanilla Paste

 

Pre-heat the oven to 120c. In a clean Mixing bowl, whisk the egg whites to a soft peak, then start pouring in the sugar little by little whisking the whole time, until all the sugar is in. now put in the vinegar and vanilla and whisk well to combine. Spread the mixture evenly in a shape or circle on a baking tray lined with wax paper and bake for 25 -30min. turn the oven off & leave the meringue in the oven for at least an hour, this will insure a chewy centre and a nice crust.