South Africa’s Heritage Day – Ginger & Lime style [Recipe]

Ginger & Lime Food Studio has given us two fantastic recipes that are perfect for Heritage Day! 

If you’ve always wanted to join a cooking class to improve your skills in the kitchen, Ginger & Lime is the perfect spot. Everyone in the kitchen takes part in creating the meals you will be enjoying later that evening, and you can get as involved as you want. Either be hands-on or sit back with a glass of wine.

Tickets are usually R695 per person and all drinks on the evening are included with a wine estate sponsoring the drinks. You will also leave the evening with all the recipes so that you can replicate the dishes very easily at home.

You’ll be making anywhere between 6-8 dishes (people leave Ginger and Lime with full hearts and full bellies!) and get the guests involved in the prep and the plating. It’s a very fun experience.

Enjoy this Heritage Day with two of their favourite gourmet braai recipes.

MEDITERRANEAN POTATO SALAD

1 kg baby potatoes
2 t salt
1 small red onion, thinly sliced
1 jar of small capers
1/2 cup black olives, pitted
1/2 cup flat leaf parsley
1/4 cup chopped dill
4 hard boiled eggs, cut into quarters

Dressing:
1/2 c fresh lemon juice
1/2 t sugar
1/2 c olive oil
1 t Djion mustard
salt & pepper

1. Boil potatoes in salted water, but don’t let them get too soft.
2. Cool and peel, then slice in half.
3. Mix the dressing well, and pour over the warm salad.
4. Add the capers, olives, herbs (keep a few back to the top) and onion and toss together.
5. Check the seasoning and then let it stand to absorb the flavours for an hour or so.
6. If too much oil has been absorbed, then add more.
7. Top with the eggs and the rest of the chopped herbs.

BRAAI:  SEAFOOD PARCELS
(two ways)
Serves 6 – 8 people

800g firm white fish fillets, sliced into cubes (can be an assortment)
12  deveined prawns with the shells on, cut in half lengthways
400g baby calamari, sliced into thin rings
(You can also add in a cup of mussels or clams)
Tin foil to make parcels

ASIAN STYLE:
3 thumbs of fresh ginger thinly sliced
1 cup of coriander
1 lime slices
2 sticks of finely sliced lemongrass

Chili Ginger and lime sauce for  seafood parcel
2 t grated ginger
1 t grated garlic
2 deseeded chopped red chillies
1 1/2 T sesame oil
2 T peanut oil
1 lime,  juice & zest
1 T fish sauce
1 1/2 T soy
1 t brown sugar or palm sugar, grated
1/2  t hot chili flakes

1. Mix these together well in a bowl.
2. Add in the roughly chopped ginger and lemongrass.
3. Add the fish to this, and coat well.
4. Take a double square of foil and put the fish with the sauce in the centre of the foil.
5. Top with the coriander and the lime slices.
6. Make sure the parcel is closed very well.

MEDITERRANEAN STYLE:

2 T Capers
1/2 a cup of pitted Olives
1 cup of halved baby tomatoes
1 packet of baby spinach
Handful of each: basil & flat leaf parsley
4 cloves of sliced garlic
3 T of olive oil
1 lemon, sliced
Salt and Pepper

1. Take a double square of foil and put the fish in the centre of the foil.
2. Add in the ingredients above and then drizzle with olive oil and season well.
3. Make sure the parcel is closed very well.
4. Now place the parcels on a heated Weber and close the lid.
5. They need to cook for about 15 to 20 minutes, until the fish is just cooked through.
6. Do not overcook the fish.
7. If you don’t have a Weber, you can do this on the open braai, but make sure the fire is not too hot.
8. You can serve these with steamed rice to mop up the juices.