Cape Town – Season 4 of the Ultimate Braai Master has turned up the heat. The teams have brought their A-game outdoing each other one delicious dish at a time.
If you’re mouth has been watering for one of the winning creations look no further.
Here are the recipes of three winning dishes so far this season.
Episode 1 – The Great Masala Gatsby!
The 13 final teams were asked to prepare a dish that represents who they are. Team Skoot won best dish of the day.
RECIPEServes: 3 – 6Prep Time: 20 MinutesBraai Time: 30 Minutes
1 large ciabatta or French loaf5 tomatoes, finely chopped1 head of iceberg lettuce1 cucumber, thinly sliced1kg rib-eye steak, cut into 100g strips5 onions, peeled and thinly sliced6 free-range eggs, fried to your liking200g cheddar cheese, grated20g crushed garlic4 red chillies20g ginger, finely chopped20g fresh coriander5 curry leaves10g of each cumin seeds, coriander seeds and mustard seeds60g garam masala20g peri-peri powder10g of each celery salt, paprika, ground coriander and ground cumin50ml spirit vinegarSpray and Cook50 g Salt50g ground black pepper2 lemonsAbout six big handfuls of cooked fries
For the steak and chips
Mix together 10g garam masala, a pinch of salt and pepper and lemon juice and steak strips then marinate for an hour. Braai the steak over hot coals until medium rare, allow to rest for 20 minutes then cut into thinner strips. In a fireproof pan toast the peri-peri powder, celery salt, paprika, ground cumin and ground coriander. Add about 10 g of salt and the vinegar, add the warm fries and toss to combine.
For the masala sauce
Heat a flat bottom potjie over moderate coals then add a glug of canola oil. Add the mustard, coriander and cumin seeds and fry for a couple of minutes. Stir through the onion, ginger, garlic and chillies and fry until the onions are soft. Add the rest of the garam masala and cook for about five minutes, then add the chopped tomatoes, reduce the heat and simmer until cooked down to a thicker sauce. Mix through the strips of steak and take it off the heat.
Slice the bread lengthways and butter both sides. Place the lettuce, cucumber and masala sauce on the bottom half. Cover with slap chips, followed by steak and then the eggs. Finish off by adding the grated cheese, close it up as best you can. Best served with ice cold Coca-Cola!
Episode 2 – Chicken Curry Casserole
The contestants competed in their first challenge as a crew. They competed in relay style. They were asked to cook dishes using ingredients from the a typical end of the month pantry: rib eye steak, frozen chicken, half a bottle of Roodeberg red wine, a splash of KWV 15 year brandy, couple of tomatoes, onions, lemon, a bottle of anchovies, potatoes, coppa and cream.
The Green Crew had the best dishes of the day.
RECIPEPrep time: 20 – 25 minutesBraai time 45 mins – 1 hourServes: 4
1 onion, finely chopped50ml canola oil5g coriander seeds5g cumin seeds3 cardamom pods2 all spice4 curry leaves5ml garam masala5ml mild curry powder5ml paprika5ml ground cumin5ml ground coriander5ml chilli powderSalt and pepper to taste3 tomatoes, diced3 potatoes, peeled and quartered2 carrots, peeled and diced100g coppa, sliced20g Butter50g fresh coriander, chopped100ml fresh cream500ml water1 chicken (cut into 8 pieces, braaied over moderate coals)
In a medium potjie pot, ad ¾ of the canola oil and temper the whole spices and curry leaves over moderate coals.Next, add the onions and sauté them until translucent (be careful not to burn them). Add the ground spices and keep frying for another 5 minutes. Stir through the chopped tomatoes, potatoes, carrots, water and cream. In a separate pan, add the sliced coppa and shallow fry in the remaining oil and butter until crispy then remove from the heat.Braai the chicken over moderate coals until just done, then add them to the potjie along with the remainder of the ingredients, except the fresh coriander. Once the chicken just about falls off the bone, add the fresh coriander, season to taste and serve with rice, roosterbrood or samp and beans.
Episode 3 – Classic Prawn Cocktail
The crew captains had to choose a team within their crew to compete with them in the challenge where they prepared a cold seafood platter with the following ingredients: mussels, oysters, crayfish and a prawn cocktail.
The Yellow Crew had the best platter of the day.
Prep time: 1h 15Braai time: 30minsServes: 3 – 4 (Sharing)Difficulty: moderate
To prepare the prawns:
20 prawns, deveined and shelled, but with the tails kept on.Place the prawns in boiling water for 2 minutes, then remove them and place them on ice to cool down.
To make the dressing:
2 egg yolksthe juice of 1 lemon1 tsp. dijon mustard250 ml canola oil
Beat the yolks, lemon juice and mustard and slowly add the canola oil while continuously whisking until you have a thick mayonnaise.
To flavour the mayo, combine with the following:
1 garlic clove, finely minced10 ml KWV Brandy1 tsp. of each cumin and coriander seeds, toasted and bashed into a fine powder½ tsp. cayenne pepper2 sprigs of thyme, finely chopped1 tbsp. All Gold tomato sauceCoarse sea salt, to taste
A small handful of lettuce2 martini glasses1 avocado, slicedThe seafood mayonnaise20 prawns (prepped as above)
Put lettuce into an old school martini glass. Dress the prawns in some of the mayo. Arrange avocado in the shape of a fan on top of the lettuce. Arrange 7 prawns along the rim of the glass. Dollop some of the leftover mayonnaise over the avocado and arrange three prawns on top. Sprinkle coriander over the top as garnish.
Tune in to Ultimate Braai Master on Sunday at 16:00 on e.tv.The article is sponsored by Ultimate Braai Master.
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