Holiday recipes

Summer recipes for a festive braai

GARLIC AND ROSEMARY POTBREAD

500 g pre-prepared white bread dough

125 ml fresh cream

15 ml butter

1 garlic clove, crushed

5 ml rosemary, chopped

1. Sprinkle work area with flour. Knead dough for 10 minutes on the work area until smooth and elastic. Leave in an oiled bowl covered with Glad Style Wrap for 20 minutes.
2. Divide dough into balls and place in a round cake tin, leaving 2cm spaces between. Cover with Glad Style Wrap and allow to rise until double in size.
3. Heat cream, butter, garlic and rosemary over low heat until lukewarm and pour over dough. Bake in a preheated oven at 200°C for 40 minutes or until bread sounds hollow when tapped.
4. Serve warm as a side dish with your favourite braai meat.

Serves 4-6

Variation: Bake bread in a greased fireproof or cast-iron pot, 15cm above moderate coals. Place a few coals on the lid of the pot.

Orange and ginger Chicken Kebabs

1 kg chicken breast fillets, cubed

1 red pepper, seeded and cut into bite-size pieces

1 yellow pepper, seeded and cut into bite-size pieces

6 brown mushrooms, quartered

6 baby marrows cut into bite-size pieces

125 ml cooking oil

190 ml white wine

190 ml orange juice

30 ml soy sauce

15 ml grated orange rind

1 clove garlic crushed

3 spring onions, chopped

7 ml ground ginger

Salt and freshly ground black pepper, to taste

1. Mix all the ingredients for the marinade.
2. Place chicken in a glass bowl, pour the marinade over and cover with Glad Style Wrap. Shake bowl lightly to cover meat with marinade. Allow to marinate for 1 ½ hours or overnight in the refrigerator.
3. Remove the meat from the marinade and thread alternately with the vegetables onto skewers.
4. Grill over moderate coals or under a preheated oven grill until vegetables are tender and meat is cooked.
5. Use the remaining marinade as basting sauce.

Makes 8 – 10 kebabs depending on size.

Tip: Cover the tips of the skewers with Glad Heavy-duty Foil to prevent the ends from burning.