Infiniti Fires

Kebabs

Webmail — Fri, 09 Feb 2024 11:33:44 +0000

INGREDIENTS:
1 leg of lamb
1 leg of pork
25 ml curry (to taste)
4 large onions, sliced
500 ml dried apricots
30 ml ground coriander
500 ml vinegar
7 ml cloves
10 ml black pepper
20 ml salt
60 ml brown sugar
125 ml cooking oil

METHOD:

Cut meat into cubes.
Mix all the ingredients.
Marinade meat 2-3 days.
String meat, apricots, onions on skewers.
Braai on griller and baste with the remainder of the marinade until done.

The post Kebabs appeared first on Infiniti Fires.

Barbecued Spareribs

Webmail — Fri, 09 Feb 2024 11:33:11 +0000

INGREDIENTS:
1 spare rib, cut into serving pieces
1 medium onion, chopped
½ green pepper, chopped
2 cloves garlic, finely chopped
60 ml tomato sauce
125 ml brown sugar
60 ml honey
60 ml lemon juice
5 ml dry mustard

METHOD:

Combine all ingredients.
Pour over sparerib.
Place in oven, or put on top of the braai and baste with sauce frequently.

The post Barbecued Spareribs appeared first on Infiniti Fires.

Bacon-Wrapped Trout

Webmail — Fri, 09 Feb 2024 11:32:36 +0000

INGREDIENTS:
100 g unsalted butter, softened
5 ml (¾ teaspoon) salt
5 ml paprika
Pinch of sugar
60 ml tomato puree
4 cleaned fresh trout
15 ml oil
2 ml pepper
2 x 250 g thin streaky bacon (without rind)

METHOD:

Beat the butter with 5 ml salt, paprika, sugar and tomato puree until smooth.
Place the mixture on greaseproof paper or cooking foil, shape into a long roll, wrap the paper or foil around it and leave it in the refrigerator until set firm.
Wash the trout thoroughly inside and out and wipe them dry.
Season the oil with the remaining salt and the pepper and brush the insides of the trout with the mixture.
Wrap a few rashers of bacon around each trout and hold them in place with skewers or string.
Cook the trout on a low heat on the braai until the bacon is crisp and trout done.
Turn fish from time to time during cooking.
Cut the chilled butter into slices and serve with the trout.

The post Bacon-Wrapped Trout appeared first on Infiniti Fires.

Chinese Braai

Webmail — Fri, 09 Feb 2024 11:31:58 +0000

A food processor is a very handy for the preparation of vegetables.

INGREDIENTS:
(Work on 100 g of meat per person.)
Pork fillet
Rump or fillet steak
Chicken fillet – cut into thin slices
Prawns
Cooking oil for braai
Lemon-garlic butter
2 onions cut in thin slices
2 green peppers cut in thin slices
6 baby marrows sliced
3 carrots cut in julienne strips
500 g mushrooms sliced
½ cauliflower cut up
2 tomatoes (pips removed) cut up in thin slices
1 x 410 g tin pineapple pieces
Beansprouts

METHOD:

Use solid plate on braai. Every person chooses his own combination of meats and vegetables.
Use very little oil on warm braai or use the lemon-garlic butter.
Braai the meat for a few minutes befor the vegetables are added.
Flavour with soya sauce or any sauces of your own choice. (Sweet & Sour, Chilli & Garlic, Barbecue sauce)
Sauces are obtainable at your local supermarket.

The post Chinese Braai appeared first on Infiniti Fires.

Rumpsteak with Cheese Filling

Webmail — Fri, 09 Feb 2024 11:31:16 +0000

INGREDIENTS:
2 slices of rumpsteak cut in 25 mm slices
60 g mozzarella cheese grated
10 ml French mustard
30 ml cream
15 ml lemon juice
15 ml chopped parsley choice

METHOD:

Mix all the ingredients.
Cut a slit in the meat and place the filling inside. Secure with toothpicks.
Braai meat on grill until done to your own choice.

The post Rumpsteak with Cheese Filling appeared first on Infiniti Fires.

Rumpsteak with Asparagus Filling

Webmail — Fri, 09 Feb 2024 11:30:16 +0000

INGREDIENTS:
4 canned asparagus spears sliced
50 ml grated cheddar cheese
5 ml salt
2 ml freshly ground black pepper
15 ml parsley
10 ml dry sherry
15 ml fresh cream

METHOD:

Mix all the ingredients.
Cut a slit in the meat and place the filling inside. Secure with toothpicks.
Braai meat on grill until done to your own choice.

The post Rumpsteak with Asparagus Filling appeared first on Infiniti Fires.

Delicious Marinade for Chops & Spareribs

Webmail — Fri, 09 Feb 2024 11:29:39 +0000

INGREDIENTS:
5 ml dry mustard
10 ml pizza herbs
10 ml salt
Pepper
200 ml vinegar
10 ml honey
10 ml Worcestershire sauce
1 grated onion
1 clove garlic crushed

METHOD:

Braai onion and garlic in butter until yellow in colour.
Add the rest of the ingredients and mix well.
Place the sparerib in an ovenproof dish and coat meat with the marinade.
Bake in oven of the braai if you wish. Otherwise cook it on top of the grill and baste it regularly with the marinade.

The post Delicious Marinade for Chops & Spareribs appeared first on Infiniti Fires.

Marinade for Chicken

Webmail — Fri, 09 Feb 2024 11:28:56 +0000

INGREDIENTS:
375 ml vinegar
250 ml oil
35 ml Worcestershire sauce
35 ml tomato sauce
10 ml tabasco sauce
2 grated onions
10 ml paprika
3 ml mustard powder
30 ml salt
2 ml black pepper

METHOD:

Mix all the ingredients and apply to chicken with a paint brush (75 mm) while braaing.
Braai very slowly for about 1 hour.

The post Marinade for Chicken appeared first on Infiniti Fires.

Chicken Marinade

Webmail — Fri, 09 Feb 2024 11:25:53 +0000

INGREDIENTS:
(Excellent for use with the spitbasket)

For every 1,2 kg chicken use the following:
Juice of 2 lemons
½ teaspoon ground coriander
½ teaspoon ground cloves
1 teaspoon Robertsons chicken spice
1 teaspoon Robertsons chicken herbs
1 teaspoon cooking oil
Peri-peri powder to taste
1 teaspoon Worcestersauce
Garlic to taste

METHOD:

Cut the chicken open through the breasts and press the legs out of the joints.
Cut from the breast towards the wing joint and fold the wing outwards.
Marinade for 2 hours.
Place chicken in hinged grid or spitbasket and grill over small flame continuing basting with remaining marinade.
When meat is cooked sprinkle with chicken spice on both sides, increase heat and grill until crispy.

The post Chicken Marinade appeared first on Infiniti Fires.

Peppersteak

Webmail — Fri, 09 Feb 2024 11:22:33 +0000

Use super fillet and cut into pieces approx. 50 mm thick. You can butterfly the steaks at this stage should you wish.
Pound meat flatter with a meat pallet. Sprinkle meat liberally with white pepper as well as a little salt.
Use 250 ml butter and heat slowly in braaiplate until fully melted.
Heat the other side of your braai until the fire is warm enough for steaks.
Put meat in buttered wine mixture and cook until sealed (3-4 min.)
Transfer meat to open V-groove grills and baste with 1 part oil and 2 parts Worcestersauce until 70% cooked.

While meat is grilling on V-grooves:

Pour 250 ml cream onto butter and wine mixture and heat slowly.
Grind extra black pepper into sauce, return meat to pan and serve.

The post Peppersteak appeared first on Infiniti Fires.