A Weekday Braai with Shaun Scrooby

Head Chef and owner at VUUR Restaurant, Shaun Scrooby inspires us with his take on a weekday braai!

Recipe by Shaun Scrooby

Ingredients:

  • 2 Free Range Sundried Chicken Tomato Espetadas 800g
  • Free Range Matured Thick Cut Beef Rump Steak Average 700g with marinade of Olive Oil, Shisanyama Spice, A squeeze of lemon and some grated garlic.

To serve:

  • Bulk Style Potato Salad 1kg and just to perk it up squeeze a bit of lemon juice inside and mix it through to give it a bit of a tang.
  • Pop a Heat and Eat Garlic Butter Filled Baguette on the braai on the low heat side and turn frequently so that it doesn’t burn. Ensure the butter is melted on the inside completely and soaked into the bread before serving.

As snacks:

  • Pretzels
  • Droewors
  • Ginger beer shandy

For dessert:

  • Lightly Blend a packet of Salted Luxury Tree Nuts for a base crumb.
  • Scoop Tin Roof Ice Cream on top of crumb.
  • Sprig of mint.
  • Top with more chocolate and put over some Woolworths Chocolate Sauce

How To Make A Weekday Braai with Shaun Scrooby

To make marinade:

  1. In a bowl mix 60ml of extra virgin olive oil,
  2. Add in 1 Tbs Shisanyama Spice,
  3. A squeeze of Lemon Juice and microplane 1 clove of garlic.
  4. Mix all the ingredients together and then just ensure that it is well mixed to get all the spices worked into the oil.
  5. Pour your marinade over the meat and then let it sit for about 1 hour whilst the steak gets to room temperature.