Chimichurri – Super Saucy

Cape Maylay Chimichurri Tartlets

17 January 2025

by @saucy with No Comment Recipes

INGREDIENTS

For the Tartlet Shells:

2 sheets puff pastry

1 egg (for egg wash)

½ tsp turmeric (for extra color and flavor)

For the Filling:

2 tbsp clarified butter

1 medium onion, finely chopped

2 garlic cloves, minced

1 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

½ tsp cinnamon

500g lamb shank or chicken,

1 small potato, diced and parboiled

¼ cup golden raisins

½ cup chicken or vegetable stock

1 tbsp tamarind paste

Salt and pepper, to taste

For the Chimichurri Drizzle:

3 tbsp Super Saucy Chimichurri

1 tbsp cream (to add richness)

1 tbsp lemon juice

For Garnish:

2 tbsp fresh coriander leaves

¼ cup pomegranate seeds

1 tbsp brandy (for flambéing)

Extra spice mix (coriander, cumin, turmeric) for dusting

METHOD

Make the Tartlet Shells:

Preheat your oven to 200°C.

using puff pastry, cut it into small squares or rounds and press them into a greased muffin tin to form tartlet shells.

Brush the shells with egg wash, sprinkle with turmeric for extra color, and bake for 10-12 minutes until golden brown and crisp. Remove from the tin and set aside.

Prepare the Filling:

Heat clarified butter in a large pan over medium heat. Add chopped onion and cook until translucent, then add garlic and sauté until fragrant.

Toast the spices (coriander, cumin, turmeric, and cinnamon) in the pan for a minute to release their flavors.

In a separate pan, sear the lamb shank until browned on all sides, then slow-cook it in a covered pot with stock and tamarind paste for 2-3 hours until tender. Shred the lamb.

Add the shredded lamb to the onion and spice mixture, stir in the parboiled potatoes, golden raisins, and simmer for 5 minutes until everything is well combined and the liquid reduces. Season with salt and pepper.

Prepare the Chimichurri Drizzle:

In a small bowl, combine Super Saucy Chimichurri, cream, and lemon juice. Stir to combine and set aside.

Assemble the Tartlets:

Spoon the Cape Malay spiced lamb mixture into each tartlet shell.

Drizzle the Chimichurri sauce generously over the filling.

Garnish and Serve:

Flambé the pomegranate seeds by heating them in a pan with a splash of brandy. Top the tartlets with the flambéed pomegranate seeds, fresh coriander leaves, and a dusting of extra spices for an aromatic finish.

Chilli-Chimichurri Braai Wings

16 January 2025

by @saucy with No Comment Recipes

INGREDIENTS

For the Marinade:

1 kg chicken wings, cleaned and separated into flats and drumettes

3 tbsp Super Saucy Chinese Chilli Oil

2 cloves garlic, minced

2 tbsp soy sauce

1 tbsp honey

1 tsp smoked paprika

1 tsp ground cumin

1 tsp salt

½ tsp black pepper

For the Chimichurri Coating:

4 tbsp Super Saucy Chimichurri

1 tbsp fresh lemon juice

1 tbsp olive oil

For Garnish:

Fresh coriander leaves, chopped

Thinly sliced red chilies (optional)

METHOD

Marinate the Wings:

In a large bowl, combine the Super Saucy Chinese Chilli Oil, garlic, soy sauce, honey, smoked paprika, cumin, salt, and black pepper.

Add the chicken wings to the bowl and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.

Prepare the Chimichurri Coating:

In a small bowl, mix the Super Saucy Chimichurri with lemon juice and olive oil. Set aside for basting and finishing.

Braai the Wings:

Preheat the braai to medium-high heat.

Grill the marinated wings over direct heat, turning frequently to prevent burning, for about 15-20 minutes, or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 75°C

Coat with Chimichurri:

As the wings come off the braai, toss them in the prepared Super Saucy Chimichurri coating, ensuring each wing is generously coated.

Garnish and Serve:

Transfer the wings to a serving platter and sprinkle with chopped coriander and sliced red chilies for an extra festive touch.

Fusion Roast Veggies

16 January 2025

by @saucy with No Comment Recipes

INGREDIENTS

Vegetables:

1 cup baby carrots, halved

1 zucchini, thickly sliced

1 red bell pepper, chopped into large chunks

1 yellow bell pepper, chopped into large chunks

1 cup baby potatoes, halved

1 red onion, quartered

Seasoning:

2 tbsp olive oil

2 tbsp Super Saucy Chimichurri

1 tbsp Super Saucy Chinese Chili Oil

1 tsp smoked paprika

1 tsp garlic powder

Salt and freshly ground black pepper, to taste

Garnish:

2 tbsp crumbled feta cheese (optional)

Fresh parsley or coriander, chopped

METHODS

Preheat the Oven:

Preheat your oven to 200°C. Line a baking sheet with parchment paper.

Prepare the Vegetables:

Wash and dry all vegetables thoroughly. Chop as directed and place them in a large mixing bowl.

Season the Vegetables:

In a small bowl, mix olive oil, Super Saucy Chimichurri, Super Saucy Chinese Chili Oil, smoked paprika, garlic powder, salt, and pepper.

Coat the Vegetables:

Pour the seasoning mixture over the vegetables. Toss until everything is evenly coated.

Roast:

Spread the vegetables in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, turning them halfway through, until golden and slightly charred at the edges.

Garnish and Serve:

Remove from the oven and transfer to a serving platter. Sprinkle with crumbled feta cheese and fresh herbs for added flavor.