Picture this: you’re proudly sporting your Springbok jersey because it’s a glorious #BokFriday here in Mzansi. But guess what? It’s also #FridayBraaiDay! To celebrate the opening of the Rugby World Cup in style, let’s start with a recipe that captures the very essence of our nation – lamb braaibroodjies paired with a fiery spicy peach marmalade.
September brings exciting news as Food For Mzansi unveils a new red meat recipe every Friday. It’s not only a celebration of our nation’s love for red meat but also a tribute to the remarkable work done by the Red Meat Institute for Transformation and Enterprise Development (RMITED) in empowering farmers and promoting inclusivity in the industry through knowledge transfer.
As our boys don their green and gold jerseys, we believe there’s no better way to rally behind them than by indulging in the symphony of sizzling meat, the warm embrace of smoky flames, and the joyous laughter of loved ones around our fires.
This #FridayBraaiDay recipe by Michelle Parkin is also precisely what the butcher prescribed for tonight’s World Cup opening clash between France and New Zealand. It’s not only a delectable treat to fuel our anticipation for the game but also an excellent way to rally behind the Springboks as they embark on their World Cup title defence, facing a formidable challenge against Scotland at Stade de Marseille on Sunday.
These braaibroodjies feature tender pulled lamb flank, complemented by delicate slices of pecorino cheese and a tantalising spicy peach marmalade. For those sitting at the back, wondering about pecorino, it’s an Italian cheese crafted from sheep’s milk. However, if you’re not in the mood for private school what-what’s, feel free to swap it out for your favourite cheese instead.
Note: You can prepare the meat in advance, significantly reducing the time required to prepare and serve the braaibroodjies.
Yield: 4-6 servings
Prep time: 20 minutes
Cooking time: 1 hour 10 minutes (10 minutes for the braaibroodjie)
Total time: 1 hour 30 minutes
Ingredients:
Lamb:
- 1 kg lamb flank
- 1 clove garlic
- 1 onion, peeled and quartered
- 1 carrot, peeled and thickly sliced
- 1 stalk celery, sliced
- 2 sprigs rosemary
- 1 whole allspice
- 1 teaspoon salt
- ½ teaspoon black pepper, coarsely ground
- 1 tablespoon olive oil
- 250 ml lamb/chicken stock
- 8-12 slices bread (ciabatta/sourdough/pitas/panini)
- 4 tablespoons sweet mustard
- ½ cup peach marmalade/chutney
- 4 peaches/nectarines, stone removed and sliced
- 100 g Pecorino cheese, thinly sliced
- 4 tablespoons butter
Peach marmalade:
- 1 small onion, sliced into thin rings
- 3-4 yellow nectarines or yellow peaches, stone removed and sliced
- 1 teaspoon fresh ginger, finely diced
- 1 clove garlic, crushed
- 2 teaspoons oil
- ½ teaspoon chili flakes
- ¼ teaspoon cinnamon
- ¼ teaspoon cardamom
- 1 tablespoon sugar
- 2 tablespoons white balsamic vinegar
Method:
Prepare the lamb:
- Place the flank in a large casserole dish with a lid. Place the garlic, onion, carrot, celery, rosemary, and allspice in the casserole dish with the lamb.
- Season with salt and pepper and drizzle the olive oil over. Pour the stock around the lamb and cover with the lid.
- Cook for an hour over medium heat (can also be placed in the oven at 180°C). Remove the lid and cook for another 30 minutes until brown.
- Remove the meat from the heat and let it rest and cool for 10 minutes. Remove the meat from the liquid in the dish. Reserve the liquid and use it as stock to moisten the pulled meat slightly before placing it on the bread.
- Use a fork to pull the meat apart into small threads and remove the fat and sinews in-between the meat.
Prepare the braaibroodjie:
- Spread the bread with mustard, top the bread with the pulled lamb. Top with the peach marmalade and sliced peaches. Place the thinly sliced cheese on top and season with salt and pepper.
- Close the sandwich with the other slice and butter both the outsides of the sandwich.
- Toast on the fire in a grid over a very slow open fire, about 10-15 minutes.
Prepare the peach marmalade:
- Prepare the onion, peaches, ginger, and garlic.
- Heat the oil in a pan over medium heat. Add the onion, ginger, and garlic and soften, but do not let it brown.
- Add the chili flakes, cinnamon, cardamom, and sugar and stir until the sugar has dissolved.
- Add the peaches, mix, and allow to cook for 5-10 minutes just to glaze the peaches and thicken slightly.
- Allow to cool and use as required.
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