Dust off the braai, put on the slops, slap on some suncream and let’s declare braai season 2017/2018 open!
To celebrate your return to the ‘kole’ (in truth some of us never really left them), we thought you’d enjoy making these nose-twitching lamb sosaties with harissa & plump apricots. Serve them with a simple green salad and our cauliflower skewers and you’ve got a family feast.
With love from a smoky Palace
You will need
3 Tbsp Pesto Princess Harissa Paste
3 Tbsp plain yoghurt
3 Tbsp apricot jam
100 ml apricot juice (peach, apple or pear juice will also do the trick)
Salt and pepper to taste
± 1kg boneless leg of lamb, cut into 2cm cubes
250 g dried apricots, soaked in hot water for 10 minutes.
1. In a bowl, combine the Pesto Princess Harissa Paste, yoghurt, jam and juice to create a marinade.
2. Add the cubed lamb and let it marinade covered, in the fridge, for at least 60 minutes or as long as possible (up to a day).
3. Light your fire and remove the lamb from the fridge to bring it to room temperature.
4. In another bowl, cover the apricots with hot water and let them soak for 10 minutes, until softened. Drain and set aside.
5. Thread the lamb pieces, alternating with the apricots, onto the skewers. About 3-4 pieces per skewer.
6. Braai for approximately 10 minutes, basting with marinade, until the lamb is medium rare.
Recipe and food styling by Michelle Parkin.
Michael Olivier’s Choice
Groot Constantia Shiraz 2015
A couple of years ago, Groot Constantia winemaker Boela Gerber, a member of the prestigious Cape Wine Makers Guild, told me that he held out a lot of hope for the Shiraz grown on the Estate. In the intervening time, Floricius Beukes, the viticulturist, carried out some cutting-edge work in the vineyards, providing even finer grapes to the cellar.
Looks like Bottled under a natural cork closure in a Bordeaux bottle with the glass embossed Constantia logo just beneath the neck. This indicates that the grapes were grown in Constantia. In the glass, it is a deep plum ruby at the core that pales out to garnet at the meniscus.
Smells like Rich dark berry fruits and plums, fynbos herbs, grinds of black pepper and violets.
It tastes like Full rich and round from entry to a long, well-integrated ending. Firm tannins and acidity in the tail indicate that the wine is a laster.