This is my go to Poke (pronounced PohKay) bowl. You can also see my other Poke recipe – click here. In my previous recipe I used salmon trout and seared it first, but here, I have such beautiful fresh Norwegian Salmon, so I am going to just “cook” the fish with the citrus. We have […]
I can also promise you that home made bacon is far superior to the commercial crap that you can buy in the shops. If you would prefer leaner bacon then you can make bacon using the loin, which is more commonly known as back bacon or Canadian bacon.
This recipe really takes me back to my childhood as it is adapted from my mom’s famous Paprika Roast Chicken. She used to do it in the oven (and I still often do too), but the smoke on the BBQ just adds that additional flavour note that kicks it into orbit!
Generally I hate marinades, because it masks the flavour of the meat, and quite honestly, if you are “braaing”, the marinade generally burns and emparts a bitter flavour to the meat. But this marinade is very simple and delicate, really adding to the whole experience.
Poke (pronounced PohKay) is simply fantastic. It is fresh and healthy and delicious, all in a single bowl! Poke is the Hawaiian take on sushi, usually served with a marinated raw fish and a selection of vegetables. But, there are 100’s of variations, really, so it is one of those dishes that you can really experiment with and create your own signature dish.
Ok, so after 57 recipes you should by now know that I love “braai-ing” -T=this is the South African name for open fire cooking, or BBQ as the majority of the world knows it. But let me just tell you, there is absolutely no nation in the world that is as “be-fok” (that’s another afrikaans word for obsessed) with braaing.