Culinary Hotline - 20 July 2022
We’re taking Culinary Hotline to the streets!
Time: 30 minutes
Recipe by: Clem Pedro
1kg lamb chops
Salt and freshly ground black pepper to taste
For the potato salad:
1kg baby potatoes, halved
1 ½ Cup mayonnaise
½ red onion, finely diced
3 stalks spring onion, finely sliced
200g pickled gherkins, finely diced
Salt and freshly ground black pepper
Jalapeno atchar to top
Parsley or dill (Optional)
Street style amagwinya
Recipe by Nicole Snelling
1kg store bought bread dough
Oil for frying
Filling option 1:
4 cheese slices
4 thick polony slices
4 Tbsp atchar
Filling option 2:
4 Tbsp chicken liver spread
2 Cups prepare potato slap chips
Season you lamb chops (or preferred meat) with salt and freshly ground black pepper while waiting for your coals.
Once your coals turn an ashy white add your meat turning every few minutes to evenly char and cook through. Tongs make are the best tool for turning the meat over on the braai, using a fork will pierce the meat and cause the juices to run.
Once the meat is completely cooked through and well charred keep it warm by adding it to a braai dish or in a bowl tented with foil.
For the potato salad: halve you baby potatoes before boiling in salted water until cooked through. While the potatoes are boiling combine all your ingredients for the dressing.
Drain the water off your potatoes once cooked, add half the dressing to the potatoes and stir through. Set aside for 15 minutes before adding and combining the remaining dressing. Chill in the fridge before serving. Before serving top your potato salad with jalapeño atchar
Serve your chops and sausage with the potato salad and grilled corn.
Street Style Amagwinya
Tip the bread dough onto a floured surface and press down to form an even layer. Cut the dough to form equal size portions and drop them into medium to high heated oil and fry on all sides until golden brown. Cut in half and serve with the filling of your choice.