On The Braai

Fresh prawns from the sea, coated in a tasty garlic sauce before sizzling on the braai, this is one meal your guests will savour and enjoy forever in #TheLifeArtois

Recipe:

Grilled Prawns, With Garlic butter

What you need:

1kg Prawns shell on, cleaned and butterflied

Salt and pepper.

Season the prawn and either grill them on your grill, for about 8 minutes or until they are firm and have a beautiful pink color and caramelised skin.

For the garlic lemon butter

What you need:

½ cup butter unsalted

3-5 cloves garlic crushed

1-2 tablespoons parsley

1 lemon

salt to taste

What to do:

Place ½ cup of unsalted butter

While the butter is melting, chop up the parsley.

Once the butter is melted reduce the heat and add in the garlic

Cook until the garlic is soft, don't let it burn.

While the garlic and butter are cooking skim off the milk solids that start to foam.

To finish, squeeze in lemon juice and add the chopped parsley. Season lightly if you wish.

Savoury Rice

What you need:

Olive oil

3 garlic cloves chopped

2 celery sticks chopped

1 red onion chopped

1 cup red peppers chopped

1 cup yellow peppers chopped

2 tsps paprika

2 tsps cumin

Baby tomatoes chopped

3 cups cooked basmati rice

Chopped coriander

Salt and pepper to taste

Juice of half a lemon

What to do:

In a large pan heat oil and add the onions and celery, once soft add the rest of the vegetables and the spices.

Mix well as seasoning and taste, when you are happy add the cooked rice and stir well.

Adjust seasoning if needed, turn off the heat, add the coriander and finish off with a squeeze of lemon.

Tomato Salad

What you need:

3 large tomatoes, sliced

1 onions, thinly sliced and separate into rings

1/4 cup olive oil

2 tablespoons apple cider vinegar

1 teaspoon salt

1/4 teaspoon garlic powder

1 tsp oregano

1/4 teaspoon pepper

What to do:

Layer tomatoes and onions in a shallow serving dish.

Mix all the dressing ingredients.

Drizzle the dressing over salad. Cover and refrigerate for at least 2 hours before serving.