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Shisa Nyama platter

Shisa Nyama platter

Shisa Nyama platter

Recipe by Clem Pedro

1.2kg Free range farm style lamb ribs
1kg+ Bulk Grabouw boerewors
10 barbecue marinated chicken kebabs

For the sides
4 Stuffed sweet potatoes, prepared as instructed
4 Mini garlic butter baguettes
210g Summer bean salad

For the ultimate potato salad
1kg Nicola mediterranean potatoes
3 stalks spring onions, thinly sliced
6T roughly chopped parsley
4 gherkins, finely chopped
250g Sriracha Tangy Mayonnaise
175g Sun-dried tomato and basil Medium fat cream cheese

For the garden salad: combine
385g Crunchy summer salad
100g Feta with sun-dried tomato & basil
200g Black olives in brine, pitted and roughly chopped
Creamy blue cheese dressing

Prepare the ribs by either cooking them over medium heat coals or as instructed for the oven. Over lower heat coals or over a griddle pan heated over a medium heat, add the kebabs and the sausage to the griddle pan to slowly cook to ensure the glaze doesn’t burn not he chicken and the sausage doesn’t burst releasing the fat and flavour.
Continue turning the kebabs and sausage until perfectly cooked through. Dish the sides into serving platters.

For the potato salad:
Cut the potatoes into large chunks before adding it to a pot of cold water seasoned with salt. Turn the heat to medium heat and begin cooking. Cook the potatoes until fork tender before draining off the water.
Prepare the dressing for the salad by combining the spring onions, parsley, gherkins, sriracha mayonnaise and cream cheese. Mix until the mixture becomes smooth and well combined. Add the still warm potatoes and toss through the dressing to coat well.

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