Cider Pork Marinade

You will need
  • 2 kg Pork ribs
  • 4 Cups apple cider vinegar
  • ½ Cup brown sugar
  • 1/4 Cup salt
  • 1 Tbsp coriander seeds

Boil 1 cup water, sugar and salt on high heat, then reduce and simmer until the sugar and salt dissolve. Add in about 4 cups of cider, the magic ingredient, and cool. Add in the remaining ingredients and marinade the pork overnight before braaing it.

Potato Bake

You will need
  • 6 large potatoes, gently boiled in their jackets.
  • Salt and freshly ground black pepper to taste
  • 250g Fresh black mushrooms, thinly sliced
  • 2 Cloves garlic, crushed
  • 15ml Oil or butter
  • 425g Cream of mushroom soup
  • 2ml Dried dill
  • 2ml Dried thyme
  • 1 Large onion, thinly sliced
  • 150ml Cheddar cheese, finely grated
  • 1 Packet of bacon

Preheat oven to 200ºC.

Peel and slice the cooked potatoes and season lightly. Sauté the mushrooms, bacon and garlic in oil or butter until most of the moisture has evaporated.

Combine soup with the dill, thyme and enough milk to obtain a thick consistency. Layer the potato slices alternately with mushrooms, bacon, sliced onion and soup in a buttered dish, ending with a potato layer.

Sprinkle with cheese and bake for 20 minutes.

Serve as a side dish with a braai.

Chilli Prawns

You will need
  • 16-20 large black tiger prawns
  • Chilli and Garlic Seasoning
  • Olive oil
  • 1 lime or lemon
  • Sweet Chilli dipping sauce

If frozen, leave the prawns in a sink half filled with cold tap water until beginning to thaw. Remove the heads. Cut through the hard shell, along the backs, with a pair of kitchen scissors and then slice each prawn almost completely through the flesh, with a sharp knife, to butterfly them open. Remove the black vein and rinse in clean water.

Season each prawn on both sides with Chilli & Garlic Seasoning and brush generously with olive oil. Leave covered in the fridge with an ice brick on top until ready to cook.

Prepare a hot griddle pan or braai fire and cook the prawns, meaty side down, until well marked. Turn over and cook on the shell side for 2 minutes. Squeeze lime or lemon juice over and serve with Sweet Chilli Chutney as a dipping sauce.