Wagyu Steaks paired with Loaded Braaied Broccoli Cauliflower

All recipes by Peter Duncan

Ingredients:

  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 170g cubed cheddar cheese
  • 85g cup cooked and crumbled bacon
  • 85g cup diced red onion
  • 85g cup diced red bell pepper
  • 1/4 cup mayonnaise
  • 1ea tablespoon sour cream
  • 1 tablespoons white vinegar
  • 1 tablespoons granulated sugar
  • Salt and black pepper to taste
  • Chopped fresh parsley for garnish

How To Make Loaded Braaied Broccoli Cauliflower Salad

  1. Sprinkle some Olive oil and salt over Broccoli and cauliflower florets.
  2. On a high heat braai, flash braai your broccoli and cauliflower florets until they are tender-crisp.
  3. In a large mixing bowl, combine the cooked broccoli and cauliflower with cubed cheddar cheese, crumbled bacon, diced red onion, and diced red bell pepper.
  4. In a separate bowl, whisk together the mayonnaise, sour cream, white vinegar, granulated sugar, salt, and black pepper to make the dressing.
  5. Pour the dressing over the salad and toss to coat all the ingredients evenly.
  6. Cover and refrigerate the Loaded Broccoli Cauliflower Salad for at least 2 hours to allow the flavours to meld.
  7. Garnish with chopped fresh parsley if desired.
    Serve cold.

Ingredients:

  • 1 onion
  • 2 cloves garlic
  • 1 sprig thyme
  • 150g baby brown mushrooms
  • 50g butter
  • 250ml cream
  • Salt and pepper to season
  • Lemon zest and juice to finish off

How To Make Mushroom and Black Pepper Sauce

  1. Sweat one onion, garlic and thyme together in a pan with butter.
  2. Once all sweated add mushrooms and turn to a higher heat to get color on the mushrooms.
  3. Add 250ml cream to caramelized mushrooms and onions.
  4. Season with salt and pepper
  5. Finish off with a dash of lemon juice and zest.