Ina Paarman’s Valentine’s Braai menu

Sparkling Rosé with Watermelon Granita
Serves 4

The granita will keep for a month in the freezer and it is delicious added to regular rosé or white wine or sparkling mineral water.

½ cup (125ml) sugar
1 cup (250ml) water
500g (3 cups) cubed watermelon (remove pips)
1 x bottle (750ml) Spumanté Rosé sparkling wine
Lemon or lime slices to serve

Place the sugar and water in a small saucepan over low heat, stirring until the sugar has dissolved. Set aside to cool. Sparkling Rosé with Watermelon GranitaPlace the sugar syrup and watermelon into the jug of a blender and process until smooth.

Pour into a medium size ovenproof dish or pan (it will only be a shallow layer).
Freeze overnight or at least for 6 hours.

TO SERVE:

Using a sturdy fork, scrape the granita and spoon into 4 glasses. Pour over the sparkling wine and serve.
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Thai Calamari Salad with watercress

Thai Calamari Salad with Watercress
Serves 4

This salad has been my standby in the fridge all through the season. It keeps well for up to three days if covered. The lemon grass is not a must have, but it does give a nice aromatic top note.

250g calamari rings or baby calamari and tentacles
Boiling water
2t (10ml) finely grated lemon or lime rind
1T (15ml) lemon or lime juice
1t (5ml) Ina Paarman’s Garlic & Chilli Seasoning
2T (30ml) fish sauce
1T (15ml) finely sliced (white part only) lemon grass (optional)
4 spring onions, finely sliced
1T (15ml) Ina Paarman’s Coriander Pesto
¼ cup (60ml) Ina Paarman’s Lime & Coriander Dressing

GARNISH

1 medium chilli
Watercress or fresh mint

Decant the calamari into a small mixing bowl and cover with boiling water. Stir and leave for 3 minutes, strain off the water and immediately pour boiling water over again and leave for another 5 minutes. Strain in a colander.

Mix together lemon rind, lemon juice, Chilli & Garlic Seasoning, fish sauce, lemongrass (optional) spring onions and Coriander Pesto.
Toss into the cooked calamari, cover and refrigerate overnight or for at least two hours before serving.

TO SERVE

Divide between 4 side plates. Drizzle with Dressing.
Garnish with greens and very finely sliced strips of red chilli.
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Butterfly Chicken Portuguese / North African style

Butterfly Chicken Portuguese / North African style
Serves 4

With our multi-cultural heritage we have developed a taste for robust flavours, and this chicken definitely delivers on that. The coconut milk keeps all the flavours in balance and the Coriander Pesto not only seasons the breast meat, but keeps it moist.

1 large fresh chicken
2T (30ml) Ina Paarman’s Braai & Grill Seasoning
2T (30ml) Ina Paarman’s Coriander Pesto
4 thin slices of lemon
Olive oil
2 bay leaves

BRUSH OVER SAUCE

¼ cup (60ml) Ina Paarman’s Peri Peri Marinade
¼ cup (60ml) Ina Paarman’s Lemon Marinade
¼ cup (60ml) coconut cream

To prepare chicken butterfly-style, cut it open along the backbone and flatten the carcass by pressing on the breast-bone with the heel of your hand.

Loosen the skin over the breast. Season breast meat with Braai and Grill Seasoning and squeeze about a tablespoon of the Coriander Pesto on each breast, under the skin, spread the pesto over the two breasts. Cover the pesto with lemon slices and carefully pull the skin back over the lemon.

Season the bird all over with Braai & Grill Seasoning and drizzle with olive oil. Place the bay leaves in a shallow ovenproof dish that will fit into your microwave. Place the chicken into the dish, skin side up. Leave to stand at room temperature or refrigerate if preparing in advance.

Mix together the two Marinades and coconut cream and keep on one side. 10 minutes before braaing, place the chicken in the microwave and pre-cook open on medium for 10 minutes. This simplifies the braaing of the chicken and avoids raw meat inside and overcooked skin on the outside.

Braai the chicken over a slow fire for 30 – 45 minutes. Baste with the brush over sauce from time to time.

Leave cooked chicken on a wooden board covered with foil to rest for 10 – 15 minutes.
Garnish with fresh bay leaves and lime or lemon wedges.
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Cheesy Polenta Wedges with Cherry Tomatoes

Cheesy Polenta Wedges with Cherry Tomatoes
Serves 4

The polenta can easily be made earlier on or the day before and left to set in a round pie dish or pan. Finally, grilling it on the fire gives it a lovely flavour.

2 cups (500ml) water
2T (30ml) real butter
1 cup (250ml) milk
2t (10ml) Ina Paarman’s Chicken Stock Powder
125g (160ml) yellow polenta
¼ cup (60ml) pecorino or parmesan cheese
Olive oil

Bring the water and butter to the boil and add the milk and Chicken Stock Powder. Add the polenta in a thin stream to the stock while whisking with a wire whisk. Cook slowly with the lid on for 10 minutes stirring occasionally. Stir in the cheese.

Oil or butter a 22 – 23cm pie dish or pan.
Dish the hot polenta into the dish and level.
Cover with cling film and leave to cool.
Slice into wedges, brush with olive oil and grill over a medium braai fire.

CHERRY TOMATO GARNISH

½ cup (125ml) cherry tomatoes
1T (15ml) olive oil
Ina Paarman’s Green Onion Seasoning
Wooden cocktail forks or toothpicks
Basil leaves for garnish

Briefly pan-fry the tomatoes, in the olive oil while shaking them in a small not stick pan. Season. Skewer on cocktail forks. Leave to cool. Garnish with basil leaves.
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Tomato Rose Salad

Tomato Rose Salad
Serves 4

An old fashioned salad, but so appropriately romantic in February when tomatoes are at their best!

5 ripe red tomatoes
Ina Paarman’s Vegetable Spice
Olive oil
Basil leaves for garnish

Boil the kettle and pour boiling water over 4 of the 5 tomatoes, keep the best one out to peel with a knife and make the tomato rose.
Peel the chosen tomato thinly with a small sharp knife, in two long strips, starting from the bottom (these peels are rolled up and used as a tomato rose garnish).
Remove the other four tomatoes from the boiling water and cover with cold water. Cut a cross through the bottom skin of each tomato and pull of the skins.
Slice all the tomatoes into rings and arrange on a flat platter. Season with the Vegetable Spice and drizzle with olive oil.
Garnish with the tomato rose and basil leaves for serving.

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Grilled Corn Salad with Sundried Tomatoes

Grilled Corn Salad with Sundried Tomatoes
Serves 4

One of those handy long life fridge salads that keeps for 3 days in a covered container. The sweetness of the Low Fat Honey Mustard is a good balance for the Sundried Tomatoes.

4 heads of corn
2T (30ml) olive oil
1t (5ml) Ina Paarman’s Vegetable Spice

½ x 240g pack Ina Paarman’s Sundried Tomato Quarters
1 bunch chives
½ cup (125ml) Ina Paarman’s Low Fat Honey Mustard Dressing

Slice the kernels off the heads of corn as close to the cob as possible. Place in a medium mixing bowl and toss with olive oil and Vegetable Spice.
Pre-heat the oven grill.
Spread the corn out in a Swiss roll pan and grill close to the element until nicely charred. Stir now and again. Leave to cool.
Snip the Sundried Tomato Quarters into smaller pieces, finely slice the chives and toss both with the corn.
Just before serving add the Dressing.
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Billionaire’s Brownies

Billionaires Brownies
Makes 20 hearts

Nobody that I know can resist these delights! We have made them in two sizes, big and medium. The free hand chocolate piping and the decadent fudge topping makes them extra special.

2 extra-large eggs at room temperature
½ cup (125ml) canola oil
¼ cup (60ml) melted butter
½ cup (125ml) milk
1 x 550g Ina Paarman’s Chocolate Brownie Mix

FUDGE LAYER

⅓ cup (75g) butter, melted
3T (45ml) golden syrup
1 x 385g can condensed milk
½ cup (100g) castor sugar

CHOCOLATE TOPPING

1 x 190g slab plain dark chocolate
Cocoa for dusting

Adjust oven rack to middle position. Preheat oven to 180°C.
Line a 35cm x 22cm Swiss roll pan with baking paper
Mix according to package instructions and pour into pan.
Bake for 20 minutes.
Leave to cool.Billionaire’s Brownies

TO MAKE THE FUDGE LAYER

Slowly bring all the fudge ingredients to the boil, in a small saucepan while stirring continuously. Turn the heat down as it burns easily. Boil in a small saucepan for about 5 minutes until thick, light caramel coloured and the mixture leaves a line on the bottom of the pan when you pull a wooden spoon through it. Spread over the baked and cooled brownie slab and leave to cool and set.

Melt the chocolate over warm water. Cut brownie slab into heart shapes. Pipe with melted chocolate and dust with cocoa.

Source: Ina Paarman’s Newsletter

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1 Response to Ina Paarman’s Valentine’s Braai menu

  1. Robert Hawkins says:

    Does anyone know where to buy the Ina Paarman’s Sun-Dried Tomato Quarters in the US? hawkro@gmail.com

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