I was very kindly given Justin Bonello’s ‘Ultimate Braai Master’ book to review by Penguin Books SA and what a scrumptious book to review.
Full of interesting and tasty recipes to make your braai just that Little bit more enticing to the tastebuds. I don’t know about you, but as much as I love braai’s, I really do get a teeny bit bored of the ‘same old same old’ coming out of the kitchen. this book does more than chase out the old, it brings in new ways of doing the same old same old. Tangy marinades, fresh salads, meaty meats and glamming up veg!
So, I have chosen one recipe to share with you. It’s easy, albeit a little messy, but tastes pretty darn good.
STUFFED ONIONS!
I Know, I also thought, ok, how do you stuff an onion?? Well, in this case, fairly easily but as I said, fairly messily. Give it a try…
WHAT YOU NEED:
a couple of rashers of streaky bacon
about a cup of cream cheese
a bunch of spring onions – chopped
a handful of fresh coriander – chopped ( I didn’t have so I used parsley)
salt and pepper
a coule of chillies – seeded and chopped ( I used a sweet chill sauce drizzled over once I had stuffed the onions)
a couple of cloves of garlic – crushed and finely chopped
5 whole onions ( I used large onions but would recommend using smaller onions)
HOW TO MAKE THEM
Chop up the bacon and fry over hot coals until crispy (I used my oven for this part). Set aside to cool slightly on kitchen paper. Mix the cream cheese with the spring onions, coriander, salt , pepper, chilli and garlic. Add the bacon and stir it in.
Next, take the onions and slice a cross in each from sprout side to root side making sure you leave a couple of centimeters uncut at the root side (the onion needs to be kept whole). Carefully open the top of the wedges and stuff with the cream cheese mixture. ( I would recommend taking out a couple of the pieces of the onion from the middle in order to get just that little bit more stuffing in…) Place the onions, stalk side down (that’s the side that hasn’t been cut through) on top of a sheet of foil and pull up the sides to form a parcel. Make sure there are no holes in you parcels. Put the onions next to (not on top of) medium to hot coals for about 40 – 45 minutes. Turn them often to ensure they cook evenly. When the parcel feels soft, you’re ready to serve.
And there you go, walah! Stuffed onions!
So,now I have a challenge for all you foodies out there. We still have a good couple of months of braai times and would love for you to give this recipe a go. See what you think, love or hate, will it be a regular or just a once off and then link back here so we can check out your attempts.
Mr OL received this book for Christmas, I am hoping that he tries out some of the recipes soon…..
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