Tag Archives: Weber

Norwegian salmon cooked on the braai

5 Jul

Most of the regular visitors to my blog, know that all my recipes posted on my blog are food that I have prepared for my family. I mostly cook supper and since the sun is setting so early at the moment inCape Town, I am really battling to take good quality photos, because there is almost never enough daylight. Please excuse the quality of the photos.

I am also changing from https://pinkpolkadotfood.wordpress.com/ to http://www.pinkpolkadotfood.com/. I will terminate my other blog on 10 July 2012, and I can unfortunately not keep my subscribers, so please subscribe at my new blog, if you still want to get updates on my posts.

Norwegian salmon is another type of fish that I really enjoy. I don’t buy it often because it is on SASSI’s orange list and it is also quite expensive. Last weekend I could not resist and bought some.

Norwegian salmon recipe

Once home, hubs insisted that he wanted to do it on the braai, so we agreed to cook it on the Weber on indirect heat. To see how to prepare an indirect fire on the Weber, please visit ilovemyweber. The fish can also be cooked in a pre-heated 180ºC oven.

For the recipe, please visit my new PinkPolkaDotFood site by clicking on the picture!

Norwegian salmon recipe

Rack of Lamb with lemon and garlic

25 Apr

Meat is very expensive at the moment. You can easily pay R129.99/kg for lamb chops or steak. Even mince costs approximately R70/kg. It is far more affordable to buy meat in bulk, if you have freezing capacity. Our local Checkers recently sold lamb at R49.99/kg and I am already sorry that I did not buy 2 lambs.                                                           

I will however never buy pre-cut lamb since I prefer my lamb to be cut in specific cuts as follows:

The leg of lamb – both whole (with the shanks removed);

All 4 shanks whole (not sliced into knuckles);

The rib whole with the flap attached;

2 whole racks;

1 whole shoulder;

the neck, sliced and

the rest sliced into chops. 

This illustration from www.supermarket.com shows it well:

Lamb cuts 

I crave citrus fruit at the moment. As you will see in recent posts, Mushroom and lemon risotto and Aubergine and bocconcini salad, lemon are my favourite ingredient at the moment, after salt, onions, olive oil, butter, basil

 ……ok I cannot make up my mind!

This lamb rack was cooked on the Weber, using the indirect method, but it can also be done in an oven pre-heated to 160ºC. To see how to prepare the Weber for indirect heat please go to Ilovemyweber

rack of lamb on the Weber


1 lamb rack (I did not French trimmed mine)

salt and freshly grounded black pepper

loads of fresh thyme

1 whole garlic bulb, wrapped in foil

rind of 1 lemon 

Season the lamb rack with salt and pepper and place with loads of fresh thyme and the garlic bulb onto the Weber or into the oven. Cook for 10 minutes, turn over and cook for another 10 minutes. Turn over again and cook for another 10 minutes. (If done on the Weber, the Weber’s lid must be on.) 

Remove from the weber or oven and sprinkle with the lemon rind. Let the meat rest for a few minutes. Remove the garlic from the foil and cut in half. Serve the soft baked garlic with the lamb. Delicious!

Rack of lamb with lemon and garlic


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