HERB RUMP WITH CORIANDER SALT
SERVES 4 to 6
PREP + COOK TIME: 25 minutes (+ marinating)
• 2 tbsp extra-virgin olive oil
• 6 cloves garlic, bruised
• 6 fresh bay leaves, bruised
• 4 sprigs rosemary
• 1kg rump steak, a thick piece from centre cut
• 2 tsp coriander seeds
• 2 tsp cumin seeds
• ¼ cup (30g) sea salt flakes
• 1 tsp freshly ground black pepper
1. Combine the oil, garlic, bay leaves and rosemary in a nonreactive dish or a ziplock bag. Add the steak. Marinate in the fridge for 4 hours or overnight.
2. Dry-fry the spices in a small pan over medium heat until fragrant. Using a mortar and pestle, grind the seeds until coarsely crushed. Add salt and pepper; mix well.
3. Remove the steak from the fridge at least 30 minutes before cooking. Heat the braai to high. Place the steak on the heat; sprinkle with 1 tablespoon of the salt mixture. Cook for 10 minutes on one side. Turn the steak, add the marinating ingredients and cook for 3 minutes or until done as desired. Transfer to a tray. Cover loosely with foil; rest for 10 minutes before slicing.
4. Serve the steak sliced, with the remaining salt mixture.
HONEY AND LEMON SPATCHCOCK
PREP + COOK TIME: 60 minutes (+ marinating)
• 4 x 500g spatchcocks
• 6 cloves garlic, peeled
• 2 long red chillies, chopped
• 2 small red chillies, coarsely chopped
• 6 green onions (chop the white part only; reserve tops for serving)
• 2 tbsp honey
• 1/3 cup (80ml) extra-virgin olive oil
• finely grated rind of 1 lemon
1. To butterfly a spatchcock, cut down each side of the backbone with kitchen scissors. Turn skin side up and flatten slightly; repeat with the remaining spatchcocks.
2. Combine the garlic, chillies, chopped white part of the green onion, honey and oil in food processor. Pulse until roughly chopped but not smooth. Stir in the lemon rind.
3. Place the spatchcocks in a large non-reactive bowl or resealable ziplock bag. Coat with the marinade and refrigerate for at least 4 hours.
4. Preheat the braai to medium heat. Place the spatchcocks skin side down and reduce the heat to low; cook for 10 minutes with the lid down, basting occasionally with the remaining marinade. Turn and cook for 15-20 minutes with the lid down, basting occasionally, until cooked through. Halve the lemon and add to the braai 2 minutes before the end of cooking to caramelise the cut surface. To check if the spatchcocks are cooked, prick the leg with a skewer; the juice should run clear. Turn the braai off; let the chicken rest for 10 minutes.
5. While the spatchcocks are resting, add the green onion tops to the braai, close the lid and let the onion heat through and wilt.
6. Serve the spatchcocks with the green onions and lemon halves.
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