South African dads generally like to braai. So how do you have him enjoy his favourite activity while keeping him from doing the cooking on Father’s Day?
Bring him to enjoy a Rotisserie lunch at Leopard’s Leap of course!
This Father’s Day, Chef Pieter will also give dads lunching at Leopard’s Leap some advice on choosing the ideal cut for the coals while sharing the secret behind the best basting sauce.
While these dads will receive a jar of basting sauce to take home, we thought to share the recipe for this delicious and versatile sauce with those of you who cannot make it to Leopard’s Leap Family Vineyards this weekend. Perhaps you are taking over the braai-duties on Sunday?
Chef Pieter’s versatile Braai basting sauce
Makes 200 ml
80 g treacle sugar
80 ml soy sauce
60 ml balsamic vinegar
2 bay leaves
1 tablespoon paprika
½ teaspoon peri-peri
1 teaspoon garlic flakes
1 tablespoon mixed dried herbs
1 tablespoon tomato paste
In a saucepan, heat the sugar, soy and balsamic vinegar over moderate heat.
Allow the sugar to dissolve before adding the remaining ingredients. Cook the sauce for 2 minutes or until thickened.
Transfer the basting sauce onto a tray and allow to cool down.
The basting sauce can be used on red meat and chicken.
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