Jane's Delicious Garden Blog


Friday night cooking on fire.

Posted in Garden Diary by Jane Griffiths on the August 25th, 2017

I love cooking on fire. I have a number of braais – from a Weber to a mini rectangular shallow braai with a lid to a couple of Cobbs. They all get used often. Even when it’s cold out. 

Tonight’s meal was bone-in rib eye steak (from Boomplaats Farm via Farm Table in Linden) with a winter salad of roast butternut, onion and cherry tomatoes with crunchy kohlrabi and radish on a bed of baby spinach. Garlicky roast baby potatoes topped it off. 


Rib Eye Steak

Mix together: 1 & 1⁄2 Tbs chopped oregano, 1 Tbs pul biber (Turkish red pepper), 1 Tbs ground coffee, 1/2 tsp sugar, 1 & 1/2 tsp sea salt,  1/2 tsp ground pepper, 1/4 tsp garlic powder, 1 & 1⁄2 tsp ground cumin. 

Brush steak with olive oil and sprinkle the spice mix, covering all sides. Leave to sit while you prep the fire, make the salad and potatoes. 

Cook over hot coals, turning once, until medium rare. Leave to sit, covered, for about seven minutes before serving. 


Salad

  • Slice butternut (leave skin on) and two onions and mix with olive oil and dried Mediterranean herbs. 
  • Roast at 200°  until butternut is soft. 
  • Add cherry toms for last fifteen minutes. 
  • While this is cooking, peel kohlrabi and slice into sticks. 
  • Slice radishes
  • Wash baby spinach, dry and place on platter.
  • Top with butternut, onion, tomatoes, kohlrabi and radishes. 
  • Drizzle with dressing of olive oil, balsamic,  basil with salt and pepper to taste. 


Garlicky roast potatoes 

  • Cut baby potatoes in half and  steam until just cooked. 
  • Place in hot pan with olive oil and cook over medium to low heat, turning often, until nearly browned. 
  • Add chopped garlic and cook until potatoes and garlic are browned.
  • Add chopped chives and parsley, sea salt and a squeeze of lemon. 

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