FESTIVE RECIPES

FESTIVE

WEBER RECIPES

FESTIVE WEBER RECIPES 2015 | PAGE 1

Tjaart Walraven is the exciting, fresh new face on the celebrity chef circuit. He is best known as the judge of the top-rated Great South African BakeOff on BBC Lifestyle. He was born and educated in Zimbabwe. His early exposure to wide open spaces coupled with an entrepreneurial spirit lead him to growing herbs on a commercial level at the tender age of 16. That interest in herbs and spices has led him to a life of cooking.

About

CHEF TJAART WALRAVEN

Through his travels he landed a post with the worldrenowned French chef, Raymond Blanc (OBE) at Le Manoir Aux Quat Saisons in Oxford, UK. It boasts a 2-starred Michelin kitchen – it’s dedicated pastry kitchen and cookery school helped open a world of love & understanding of food for Tjaart. Chef Tjaart holds regular Weber Grill Academy courses in Cape Town. His braai courses are suitable for all experience levels. Throughout the class, you will be shown how to get the most out of your braai, to prepare anything from roasts to sous vide chicken, the ultimate pork crackling to puddings! In-depth tuition in a friendly, relaxed atmosphere, will inspire you with the confidence and enthusiasm to really expand your Weber experience. FESTIVE WEBER RECIPES 2017 | PAGE 2

www.cheftjaart.com Photos: Hein van Tonder

METHOD • Place the sultanas, prunes and raisins in a small bowl and pour over the brandy. • Leave to macerate for at least an hour, ideally overnight. • Add the soaked fruit into the softened butter, along with the sugar, lemon zest, walnuts and cinnamon, if using. TO PREPARE THE BRAAI: • Prepare the braai for indirect heat, approx. 140 - 160°C • If using a 57cm charcoal braai, you will need 1/3 a chimney starter of lit Weber® briquettes • Remove the insert in the GBS cooking grate, in preparation to fit the GBS Griddle

Grilled Aubergine and Courgette

A TASTY AND HEALTHY VEGETABLE SIDE DISH THAT GOES PERFECTLY WITH A LOVELY BRAAIED STEAK OR ROAST.

SERVES 4

INGREDIENTS: 1 courgette Oil

1 aubergine Salt & Pepper

Grill method: Direct Grill temperature: 200°C Cooking time: 6 min Preparation time: 5 min Skill level: Easy

IN THE KITCHEN: 1. Rinse the courgette and aubergine and pat them dry. Cut them lengthwise into 1 cm slices 2. Brush both sides of each slice with oil and sprinkle with salt and pepper AT THE BRAAI: 1. Prepare the braai for direct heat – approx. 200°C. If using a charcoal braai you need well over 1/3 of a chimney starter of lit Weber® briquettes 2. Place the long slices of courgette and aubergine on the grate and grill for 3 min. on each side

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Baked Apples with Festive Stuffing

TO PREPARE THE APPLES: • Core the apples and cut a sliver off the base of each one so that they will stand up straight when baking • Cut the top of the apple, about 1 cm thick, to create a lid • Score the apples around their circumference with a sharp knife too, to stop them bursting • Stuff the cavities with the spiced fruit butter, sandwiching a little between the lid and apple base, placing the lid on top and filling in the centre TO BAKE THE APPLES: • Arrange the apples on the GBS Griddle, smearing any extra butter over the top • Cover with foil and place in the centre of the GBS cooking grate. • Bake for 30 - 40 minutes, until soft but not collapsing • Remove the foil after 20 minutes of cooking and baste the apples with the buttery juices • Serve the apples with the juices spooned over them and a scoop of ice cream or cultured cream with lemon zest

SERVES 6

INGREDIENTS: 50 g sultanas 8 prunes cut into small pieces 50 g raisins 50 ml brandy 100 g unsalted butter, softened 2 tbsp brown sugar 1 lemon, finely zested 10 walnuts, finely chopped ½ tsp ground cinnamon (optional) 6 large Granny Smith apples

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Shoulder of Lamb Baked in a Salt Crust Pastry

SERVES 6 INGREDIENTS: 1 x 3 kg lamb shoulder, square cut 6 cloves garlic, peeled & quartered 5 stalks Rosemary, broken into smaller sprigs 12 anchovies, halved 3 tbsp olive oil

METHOD • Remove the lamb from the fridge and leave to come to room temperature as your prepare the components TO MAKE THE SALT CRUST PASTRY: • In a large mixing bowl, add the flour and salt, then add the egg whites and water • Combine all the ingredients for soft dough • Lightly flour your work surface and knead the dough until smooth (2 – 4 mins.) • Wrap the dough with plastic wrap and refrigerate to rest for 1 hour, then bring to room temperature for 30 minutes before rolling TO PREPARE THE BRAAI: • Prepare the braai for indirect heat, approx. 200 - 220°C • If using a 57cm charcoal braai, you will need ¾ a chimney starter of lit Weber® briquettes • Place the GBS Griddle in the GBS cooking grate and preheat it TO PREPARE THE LAMB: • Using a small sharp knife, make about 24 incisions all over the lamb • Press a slice of garlic, a rosemary sprig and a piece of anchovy into each incision • Roll out the pastry on a lightly floured surface until it’s twice the size of the lamb, ½ centimeter thick

FESTIVE WEBER RECIPES 2016 | PAGE 6

SALT CRUST PASTRY: 1 kg plain flour, plus extra for rolling 400 g table salt 6 egg whites 350 ml cold water

• Place the lamb, skin-side down, in the centre of the pastry • Place a few sprigs of Rosemary on top of the lamb • Then pull the pastry up and over the lamb to enclose making sure there are no holes in the pastry and pinching the edges to seal • Turn the lamb over and place on a tray TO BAKE THE LAMB: • Your braai should be ready and preheated to 200 - 220°C • Add the oil to the GBS Griddle and transfer the lamb parcel, with the seam-side still down • Bake first for 90 minutes, the pastry will start turning golden brown, you may need to add a few more Weber® briquettes. (4 – 6 pieces only) • Continue to bake for another 90 minutes • Remove from the braai and rest for at least ½ an hour and up to 2 hours, without opening the pastry crust TO SERVE: • Crack open the salt crust pastry and discard (do not eat) – the lamb inside will be so tender it’s falling from the bone • Serve with roast potatoes and festive vegetables

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