BLOEM - JULY 2024
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
20 6 12<br />
MINUTES SERVINGS INGREDIENTS<br />
FOCUS ON CHECKERS WINTER FOOD<br />
Braai-Ready<br />
peri-peri prawn skewers<br />
A rich cultural tapestry!<br />
There’s no better way to celebrate South Africa’s rich cultural tapestry and culinary heritage than<br />
by firing up the braai and indulging in a seafood feast that pays homage to tradition.<br />
This tantalising Braai-Ready Peri-Peri Prawn Skewers<br />
recipe is a dish that combines the irresistible flavours<br />
of the ocean with the fiery essence of peri-peri sauce,<br />
creating a symphony of tastes. Made with individually<br />
flash-frozen Cape Point Prawns, exclusively available at<br />
Checkers, this flavourful dish will take your braai to the<br />
next level. Serve your prawns with any selection of fresh<br />
or braai bread. Let the aromas of sizzling peri-peri prawns<br />
infuse the air as you gather around the braai with loved<br />
ones. This recipe encapsulates the spirit of South African<br />
cuisine, blending flavours that honour tradition while<br />
embracing the excitement of outdoor grilling.<br />
Ingredients:<br />
700g Cape Point Frozen 26/30 Whole<br />
Queen Prawns; cleaned<br />
Extra virgin olive oil<br />
2 - 3 lemons; halved<br />
For the Peri-Peri Sauce:<br />
2 garlic cloves; crushed<br />
2 red chillies; deseeded and chopped<br />
⅓ cup (80ml) lemon juice<br />
¼ cup (60ml) extra virgin olive oil<br />
½ tsp. (2.5ml) cayenne pepper<br />
1 tsp. (5ml) smoked paprika<br />
2 tsp. (5ml) castor sugar<br />
3 tbsp. (45ml) thyme<br />
Salt and milled pepper<br />
Directions:<br />
To make the peri-peri sauce, place the garlic, chilli, lemon juice, oil,<br />
cayenne pepper, paprika, sugar, salt and pepper in a small food<br />
processor and process until a coarse paste forms.<br />
Halve the sauce and set one portion aside.<br />
Start your fire and thread a few prawns onto a skewer.<br />
Brush the prawns liberally with peri-peri sauce.<br />
Place the skewers and halved lemons over hot (white) coals or wood<br />
fire for 2 – 3 minutes per side, or until the prawns are bright pink and<br />
deliciously charred, cooked through.<br />
Serve with the reserved peri-peri sauce, the charred lemons and any<br />
selection of fresh or braai bread.<br />
Recipe: WWW.CHECKERS.CO.ZA<br />
getitmagazine.co.za/bloemfontein<br />
July <strong>2024</strong> Get It Bloemfontein 77
Change language