Pick n Pay specials - NO LONGER VALID

IT E E K SID TA U T O LIGHT IT UP BBQ-BASTED BRINJALS Brinjals taste almost meaty smothered in this moreish, sticky basting. They can also be roasted in the oven at 200°C. 2 large brinjals Salt and milled pepper Dash lemon juice Glug olive oil 1 Tbsp (15ml) ground cumin ½ cup (125ml) basic BBQ sauce (opposite) Rocket, feta and ruby micro herbs, for serving SERVES 2 Prepare medium coals on the braai (you should be able to hold your hand above the grill for 5 seconds). Halve and score brinjals, taking care not to cut all the way through. Season and drizzle with lemon juice and olive oil, taking care to coat brinjals evenly. Braai for 15-20 minutes until the flesh is tender. Remove and lightly baste with BBQ sauce. Return to braai grid and cook for 8-10 minutes until sticky, brushing with a little more BBQ sauce halfway through. Serve topped with rocket, crumbled feta and micro herbs. BBQ PORK RIBS Who can resist sticky ribs? No time for table manners – tuck in, get your hands dirty and enjoy! Place 1kg raw ribs in a deep dish, cover with ½ cup (125ml) basic BBQ sauce (opposite) and ½ cup (125ml) water, then cover with foil. Bake at 170°C for 45-50 minutes. Baste cooked ribs liberally with more BBQ sauce. Braai over medium-hot coals for 10-15 minutes, basting again halfway through. They’re done when the outside is caramelised, sticky and charred. Serve cut up into portions, with fresh coriander and lime wedges. SERVES 4-6 PAIR WITH STELLA ARTOIS BEER (6 x 330ml), R84.99 GOOD IDEA Save time and use PnP beechwood-smoked pork loin ribs. They’re already cooked, so just baste and braai. pnpfreshliving.com 52-Braai Feature COR 2.indd 57 Fresh Living – Spring 2021 | 57 2021/08/20 14:04