Fire up your appetite for this tasty dish! Stack your perfect burger, drenched in a mouthwatering BBQ basting made extra delicious with Selati Brown Sugar. 

Sticky BBQ basting sauce 

Makes 1½ cups 

Ingredients 

⅔ cup tomato sauce
¼ cup Worcestershire sauce
2 Tbsp balsamic vinegar
1 Tbsp soy sauce
½ cup (100g) Selati Brown Sugar 
1 tsp (5g) salt
1½ tsp (5g) smoked paprika
4 cloves garlic, grated   

For serving 

4 beef patties 
½ cup cheddar, grated
4 seeded burger rolls, halved and toasted
Mayonnaise for spreading
4 slices tomato
Handful lettuce
Cooked chips   

Method 

1. Combine the sauce ingredients in a small pot over medium-high heat. 
2. Bring to a simmer, then cook, stirring until the sugar has dissolved for about 5-7 minutes. (Reducing the sauce increases the salt, but an extra pinch of Selati Sugar and splash of water will balance this out).  
3. Remove from the heat and cool.  
4. For luscious burgers, cook patties on a braai or in a pan over high heat until almost cooked to your liking.  
5. About 2-3 minutes before finishing, use a pastry brush or the back of a spoon to lather BBQ sauce over the surface of the patties.  
6. Fry for 30 seconds before flipping and lathering the other sides with sauce. Once basted, add cheese to the tops of your burgers, and melt slightly.  
7. Carefully remove patties and rest for 5 minutes as the cheese continues to melt.  
8. Spread the bases of your burger rolls with mayonnaise (or a condiment of your liking), top with a burger patty (lathered with more BBQ sauce, if you like), a slice of tomato and some lettuce. Secure the lids on top and serve. 

For more information about Selati Sugar, visit www.selati.co.za. 

Styling: Sjaan van der Ploeg
Photography: Donna Lewis  

The post Sticky BBQ basting sauce with Selati Sugar  appeared first on MyKitchen.

South Africans will use any opportunity to braai, that’s for sure! If you want to be crowned the Braai Master this year, here are three of our all-time favourite basting sauces and marinades guaranteed to impress your guests.

Apricot-butter braaied snoek

SERVES 6 | COOKING TIME 90 min

INGREDIENTS

1 whole snoek, filleted
Coarse salt and black pepper
150g butter
2 cloves garlic, peeled and crushed
125ml smooth apricot jam
Zest and juice of 1 lemon
2 tsp Cape Malay curry powder
Splash white wine (optional)
Olive oil

METHOD

1. Sprinkle the snoek with salt and leave for 20–30 minutes. Rinse off and pat dry.
2. Cook the butter and garlic until the butter is foamy. Add apricot jam, lemon zest, curry powder and wine. Stir through. Add a squeeze of lemon juice and pepper.
3. Coat the snoek in oil so it won’t stick to the grid. Braai for about 15 minutes, basting with the apricot butter and turning frequently. Serve with leftover apricot butter.

Honey and soy spatchcock chicken with herb salad

SERVES 4

Thinking about what you should make for dinner tonight? How about a perfectly tender spatchcock chicken doused in an Asian-style dressing, served with a fresh seasonal herb salad? You’re welcome.

INGREDIENTS

For the chicken

½ cup sweet Indonesian soy sauce
½ cup teriyaki sauce
¼ cup BBQ sauce
1 tbsp sesame oil
1 tbsp hoisin sauce
3 tbsp honey
1 spatchcock chicken
1 lemon, halved or quartered

For the salad

1 tbsp lemon juice, plus zest of ½ a lemon
3 tbsp olive oil
½ tsp wholegrain mustard
1 tsp honey
Salt and pepper
2 packets baby salad leaves
1 packet micro herbs
2 spring onions, sliced
Edible flowers, to garnish

METHOD

For the chicken
1. Preheat the oven to 200°C.
2. Mix the sweet Indonesian soy sauce, teriyaki sauce, BBQ sauce, sesame oil, hoisin sauce and honey together in a bowl and marinate the chicken for at least 20 minutes.
3. Place the chicken on a foil-lined roasting tray and roast in the oven for 45 to 60 minutes, or until cooked and sticky, basting every 15 minutes.

For the salad
1. Whisk the lemon juice, zest, olive oil, mustard and honey together and season.
2. Just before serving, toss the dressing together with the baby salad leaves, micro herbs and spring onions, and garnish with edible flowers. Serve the salad with the chicken and lemon wedges.

Got plans for the weekend? Nope? Great! Whip up your own BBQ sauce, baste a spatchcock chicken and throw it on the braai.

Sticky Ribs

SERVES 8–10 | COOKING TIME 2 hours, 20 min

These sweet sticky ribs are the perfect starter or snack for when you want to entertain some guests. They’re absolutely divine!

INGREDIENTS

2 kg pork back ribs, cut in half lengthwise, bite-sized
8 rooibos tea bags
½ cup brown sugar, plus 3 tbsp
Zest and juice of 1 orange
Salt and pepper
¼ cup soy sauce
2 tbsp honey
1 tbsp Worcestershire sauce
Spring onions, sliced, to garnish

METHOD

1. Preheat oven to 180°C. Place the ribs in a roasting tin.
2. Place the tea bags in a bowl with 2 cups boiling water and steep for 10–15 minutes. Remove the tea bags and add ½ cup brown sugar, orange zest and juice, and seasoning. Pour over the ribs and cover with tinfoil.
3. Bake for 1 hour 45 minutes, until tender. Remove from oven.
4. Turn up the oven to 230°C.
5. Drain the cooking juices from the roasting tin into a pot and simmer over a medium heat to reduce by half, 15–20 minutes. Add the remaining ingredients (except spring onions) to form a glaze. Remove from the heat.
6. Return the ribs to the oven and cook, basting often with the glaze, until caramelised and sticky.
7. Allow to cool slightly. Serve garnished with spring onions.

The post Be the Snoek, Spatchcock and Rib Braai Master appeared first on MyKitchen.

Easter lunch is sorted with our delicious stone fruit roasted lamb rack (on the cover this April). Sit the family down and dig in for some festive feasting!

SERVES 6 // COOKING TIME 50 min

INGREDIENTS
2 tbsp butter
1.6 kg lamb rack, bones cleaned
3 tbsp dried mixed herbs
1 tbsp brown sugar
3 peaches, pitted and halved
3 nectarines, pitted and halved
3 plums, pitted and halved
2 tbsp honey
1 tbsp olive oil

METHOD
1. Preheat oven to 180°C.
2. Heat some olive oil and butter in a pan over high.
3. Season the lamb with salt and pepper. Place it in the pan, skin-side down, and cook for 3-4 minutes on each side, until the fat is rendered. Remove from the heat and rest for 5 minutes.
4. Sprinkle the mixed herbs and brown sugar on the skin and wrap foil around the bones.
5. Toss the fruit with the honey and olive oil, and arrange in a roasting tray. Roast for 15 minutes.
6. Place the lamb on top of the stone fruit and return to the oven for 15 minutes, until cooked to your liking.
7. Remove the foil and serve with the roasted stone fruit in a separate dish.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post COOK THE COVER: Stone fruit roasted lamb rack appeared first on MyKitchen.