Co-owner of Kgalagadi Lodge and head chef of Kgalagadi Lodge Restaurant, Sarel Jacobus Koortzen shares a delicious and very easy recipe to try out this Summer.
Enjoy authentic South African cuisine: springbok fillet kebab wrapped in bacon strips, mushroom butter sauce and a basil pesto, tomato, mozzarella and bacon braai bread.
Kebabs – Ingredients
- 400g springbok fillet cut into 5cm blocks
- 120g bacon
- 60g mushrooms finely chopped
- Half onion finely chopped
- 50g salted butter
- 1 large green pepper
- 1 whole fresh pineapple
- Coarse salt and pepper to taste
- Braai marinade
Kebabs – Method
- Pour oil in a pan and fry the onion until golden brown, add mushrooms and cook until the mushrooms soften and are cooked. Sprinkle with salt and pepper and allow slight cooling.
- When the onion mixture is lukewarm to cold, stir in the butter and let it cool.
- Prepare the fillet, marinate with the juice of 1 lemon, 80 ml olive oil and lots of coarse black pepper.
- Put fillet wheels down flat, with a sharp knife, make a cut on the side of the fillet wheel to form a pocket. Use a teaspoon to fill the bags with onions and mushroom mixture. Wrap fillet with the bacon strips and use kebab-stick to keep bacon in place. Repeat with all the fillet wheels, place the pepper and pineapple in between the meat.
- Grill over hot coals until medium or medium rare; let it rest for 4 to 6 minutes.
Braai bread – Ingredients
- 4 slices of white or brown bread
- 45ml basil pesto
- 30ml butter
- 80g mozzarella cheese
- 30g strong cheddar
- 3 fried bacon strips
- 1 tomato cut in slices
Braai bread – Method
- Spread the bread slices with butter and pesto.
- Put small amounts of cheese mixture between the outer two slices.
- Then place the bacon strips and tomato on the bread, sprinkle the remaining cheese mixture on the bread.
- Add salt and pepper to taste.
- While the kebabs are resting, scrape all the coals to one side. Place the braai bread on the grill. Prepare bread on low heat to let the cheese melt and it becomes gold brown.
Kgalagadi Lodge is the ideal desert haven where modern meets wilderness.
Situated between the red sand dunes of the Kalahari, only 5km from the popular Kgalagadi Transfrontier Park, this family-owned and operated lodge is also renowned for its 50-seater restaurant producing authentic, South African cuisine.
Visit www.kgalagadi-lodge.co.za for more information or to make a booking.