A FEW EXTRAS

MERLOT SAUCE

Ingredients:

500 ml red wine
5 ml beef stock
250 ml sugar
25 ml balsamic vinegar
1 small onion

Method: Fry the onion until golden brown. Add the red wine. Wait until it boils, and then add the rest of the ingredients. Serve with steak or fillet.

- Lemien de Ridder and Elzona Deetlefs

STEAK SAUCE

Ingredients:

1 onion
¼ teaspoon garlic
32 ml salt
4 ml pepper
1 bay leaf
625 ml tomato sauce
125 ml vinegar
185 ml Worcestershire sauce
500 ml soya sauce
1 cup water

Method: Bring onion, bay leaf, salt, pepper garlic and water to the boil. Then add the rest of the ingredients and leave to boil.

- Lemien de Ridder and Elzona Deetlefs

PEANUT SAUCE

Makes 300 ml

Ingredients:

10 ml oil
1 small onion, finely chopped
1 clove garlic, crushed
2 ml ground cumin
3 ml curry paste (Thai)
50 ml peanut butter
150 ml coconut milk
15 ml brown sugar
10 ml lemon juice
10 ml fish sauce
30 ml chopped roasted peanuts
About 100 ml chicken stock

Method: Heat oil. Add onion and garlic, sauté lightly. Add cumin and curry pastes and cook for about 30 seconds.

Stir in peanut butter, coconut milk and brown sugar. Bring to the boil and simmer for 3 minutes.

Add lemon juice, fish sauce and peanuts. Bring back to the boil and dilute with stock to a pouring consistency.

Make plenty of this - guests eat whatever remains with a teaspoon.

- Tersia de Wet

MEALIE PAP DELUXE

Serves 4 - 6

For most South Africans, a braai just isn't the same without mealie pap. Try this tasty variation.

Ingredients:

500 ml water
500 ml milk
500 ml mealie meal
2 eggs, beaten
30 ml butter
1 – 2 cloves garlic, crushed
salt and black pepper
1 x 410 g can corn kernels, drained
250 ml grated cheddar cheese

Method: Bring water, milk and mealie meal to the boil, stirring constantly until thick. Lower the heat and add remaining ingredients, except the cheese, and leave to simmer for 1 hour with the lid on. Add the cheese and leave for a further 10 minutes.

- Tersia de Wet

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