13 Oct Family Style El Fresco Braai! – WORS AND CHOPS WITH CHIMICHURRI SAUCE SERVED WITH STICK BREAD
Ingredients
Family Style El Fresco Braai! - STICK BREAD
- 500 g SASKO white bread flour
- 1 Packet instant dry yeast
- 5 ml salt
- 250 ml warm water
- 1 tsp Granulated sugar.
- 50 g Flour for kneading
- 6 Prepared olive branches
- 250 g Butter
- 50 g Green olives, stoned and chopped
- 50 g Green fig preserve chopped
- Cracked black pepper
- Salt to taste
Family Style El Fresco Braai - WORS AND CHOPS WITH CHIMICHURRI SAUCE
- 1kg Lamb Chops
- 1kg Karoo Lamb Wors
- 4 Rosemary skewers
- 1 tsp. Ground Coriander
- 1 tsp. Cracked black pepper
- 15ml Fresh lemon juice
- 15ml olive oil
- 1 Shallot, finely chopped
- 1 Red chilli, finely chopped
- 3 Garlic cloves, finely chopped and crushed
- 125ml red wine vinegar
- 1 tsp Kosher salt, plus more
- ½ cup Finely chopped cilantro
- ¼ cup Finely chopped flat-leaf parsley
- 2 tbsp Finely chopped oregano
- ¾ cup Extra Virgin olive oil
Instructions
Family Style El Fresco Braai! - STICK BREAD
- Fire: Medium hot
- Dissolve the sugar in warm water and add the yeast.
- Allow it to bloom for 10 minutes until it foams up evenly.
- Place the SASKO White Bread Flour in a large mixing bowl and use a spoon to incorporate the yeast water and salt into the flour.
- Mix until a ball forms then knead the dough on a floured surface for about 10 min until it becomes smooth.
- For stick bread you will need a rather firm dough so use flour if needed.
- Place the dough in a bowl and cover with a wet kitchen towel. Allow to proof for 45min in a warm place.
- Clean the olive branches and prepare an even 15cm length on each end.
- After proofing, knock the dough back and roll out 20cm lengths on a floured surface using your hands, creating a cylinder of about 3cm thick.
- Starting from the bottom end of the prepared branches, wrap the cylinder around each length spiraling to the top.
- Set each branch on the edge of an oven tray and allow the dough to proof for a further 15 min.
Family Style El Fresco Braai - WORS AND CHOPS WITH CHIMICHURRI SAUCE
- Prepare the lamb chops in advance.
- Mix the ingredients for the rub and massage into the meat, set aside and allow to marinade for at least 30min.
- Mix all the ingredients for the Chimichurri sauce and refrigerate - it needs some time for flavours to develop.
- Divide the Karoo lamb wors into 4 equal lengths, and skewer each roll with a prepared rosemary branch.
- Braai the wors first, it needs hot coals and only about 5min on each side.
- Braai the chops slowly on medium coals to render the lamb fat and retain the tenderness and delicate flavour of the meat.
- Serve hot and dress with the Chimichurri sauce at the table.