Kudu Sosaties and Roosterbrood on the fire.
Ingredients for the sosaties.
2kg kudu/venison meat/ lamb.
Pork back fat cut into half the size of the meat cubes.
2 onions
12.5ml curry powder
6ml tumeric
25ml sugar
20ml maizena
15ml salt
100ml chutney
1 cup dried apricots soaked to soften
4 bay leaves
250ml buttermilk
Method~
Quarter the onions and cut through the root end. Place in a pot with little water and steam til clear. Pour off and fry til lightly browned. Add curry powder and tumeric and keep on the heat for about 2 mins.
Add all the other marinade ingredients, except the buttermilk and bring to the boil.
Allow to cool and add the bay leaves and buttermilk.
Place meat in a casserole dish, pour marinade over and stir to cover all the meat.
Allow to marinade in a cool place for 2 days, stirring occasionally. Any wild meat should marinade a day or 2....(I've tried to marinade a few hours, but it always ends up tough!)
Place meat on sosatie sticks that have been soaked in water.
Approx. 6 cubes of meat with 2 apricots, 2-3 pieces of fat and onion slices between meat cubes.
Braai over a low heat so the marinade does not burn.
Roosterbrood.
Store bought dough cut into small squares...left in a warm place to rise and then braaied over a low heat turning often until done.
Serve hot with sosaties and butter and apricot jam!
Sheer indulgence and not good for the waistline!!
I'm joining a new menu party over at Yvonne. Do come along,you are sure to find many menu ideas here!
And it's the most exquisite blog too!
