July 5, 2012: Cape Malay Pickled Fish
Chef Scott Vivian, owner of Beast Restaurant, cooks a few dishes for Canada AM, Thursday, July 5, 2012.
Published Thursday, July 5, 2012 7:31AM EDT
Last Updated Thursday, July 5, 2012 9:11AM EDT
Barbecuing is a summertime tradition for many Canadians. But in South Africa grilling is a tradition that is passed down from generation to generation with specific recipes and customs. It’s called a Braai. Scott Vivian, the owner and chef at Beast Restaurant in Toronto, shares these recipes to help you throw your own Braai this summer.
Cape Malay Pickled Fish
- 3 lbs Atlantic mackerel filets
- 2 onions, sliced thin
- 2 garlic cloves, minced
- 8 black peppercorns
- 4 allspice berries
- 4 bay leaves
- 1 red chilli pepper, sliced
- 2 cups red wine vinegar
- 1/2 cup water
- 1/2 cup brown sugar
- 2 Tbsp curry powder
- 1 teaspoon ground tumeric
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 1/2 cup sunflower oil
Lightly grill filets of mackerel for two to three minutes each side. Place all other ingredients in a medium saucepan and bring to a boil. Let them reduce to a nice consistency. Pour over mackerel in a glass dish and let marinate in fridge for 24 hours. Remove mackerel from marinade and serve over seasonal greens.
Suggested wine pairing: Flat Roof Manor Pinot Grigio.
Roasted Chicken and Eggplant Salad
- 4 deboned chicken thighs
- 1 1/2 lbs eggplant
- 1/2 seedless cucumber, peeled and sliced
- 1/4 red onion, thinly sliced
- 1 garlic clove, minced
- 3 Tbsp olive oil
- 2 Tbsp lemon juice
- 1-3 Tbsp brewed and chilled rooibos tea (to taste)
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground black pepper
Roast chicken thighs in oven on 350 F (176 C) for 20 minutes or until cooked all the way through. Once chicken had cooled, dice into 1-inch pieces.
Roast eggplant in oven on 350 F (176 C) for 30 minutes. Once cooled, scrape the flesh of eggplant out with a spoon. Mix the eggplant, cucumber, red onion and chicken.
Make vinaigrette with remaining ingredients and pour over salad and toss. Serve cold.
Suggested wine pairing: Place in the Sun Shiraz.
- 5 lbs ground chuck
- 2 lbs ground pork
- 3 Tbsp whole coriander seeds
- 1 teaspoon whole cloves
- 2 Tbsp fine sea salt
- 1 Tbsp fresh ground pepper
- 1/2 teaspoon grated nutmeg
- 2 teaspoon ground allspice
- 1 teaspoon brown sugar
- 1/2 cup dry red wine
Mix all ingredients together and let sit for one our before forming into desired sausage/patties.
Preheat barbeque on high for eight minutes. Reduce heat to medium high. Place sausage/patties on grill for five to six minutes each side.
Suggested wine pairing: Bodegas Norton Reserva Malbec.