Posted in Inyama Country Club, tagged celebration of the Irish, draught, going green, green, grill house, Inyama, Inyama Grill House, Irish, Irish Culture, Irish Pot Pie, South African, St. Patrick's Day on March 12, 2013 |
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St Patrick’s Day at Inyama Grill House
Inyama Grill House will be going green in an Irish sense on St. Patrick’s Day which takes place on 17 March 2013. This day originated in Ireland with the arrival of Christianity but today it is more of a celebration of the Irish Culture, which is exactly what we’ll be doing.
Inyama Grill House, open to the public, will be serving an all traditional Irish meal on St. Patrick’s Day which will include an Irish Pot Pie complimented by a green draught or a glass of dry white wine. So put on your green shirt and bring your friends along for a celebration of the Irish in this South African grill house.
Together we can go green the Irish way by celebrating Leprechauns, castles, good luck and laughter; lullabies, dreams and love ever after.
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Posted in Inyama Country Club, tagged braai, grill, grilled dishes, grilling, Inyama, RiverBlogger, South Africa, South Africans, Top 5, top grilled dishes on October 29, 2012 |
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These top 5 grilled dishes consist of dishes that South Africans enjoy most. With Inyama’s upcoming new menu, RiverBlogger thought it well to share some of South Africa’s top grilled dishes with you.
1. We all know that South Africans are known for their braai and rugby. So there we have it: red meat will always be right at the top of our grilling list, especially steak.
Red meat is definately South Africa’s number one
2. Chicken comes in second; be it whole chicken or chicken thighs – grilled chicken stays finger licking good.
Chicken has always been a favourite
3. With South Africa’s great weather, there’s no doubt that a freshly caught trout, salmon or snoek would fall within the top 5. Therefore, fish is number three on our list.
4. A recent favourite among braai enthusiasts is grilled vegetables. Corn on the cob with a wooded flavor or grilled peppers makes for a perfect side dish.
5. Lastly, but definitely not least, grilled fruit takes up the fifth place on our list. Grilled peaches, taken from the grill and immediately topped with a dollop of vanilla ice-cream are an easy, yet delicious dessert. The same goes for bananas, grilled in its skins. As the skins tear open from the heat, remove them from the grill and top them with whipped cream and caramel treat for some extra sweetness.
Bananas on the grill – a delicious treat
Any grilled dishes that you’d like to add to the list?
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Braai some veggies as “bykos” for the braai.
The “bykos” for the braai is always a brainteaser when it comes to Sunday afternoon’s braai. Many men say they don’t mind having only Inyama (meat in Zulu) on their plate, but when push comes to shove they do enjoy the additional tastes on the plate. Here are some ideas for easy “bykos” for the braai:
- Roast some veggies over the fire – mealies and green pepper work very well. You could also cover potatoes and sweet potatoes with foil and put them between the coals for a perfect “bykos” for the braai.
- Forgot to buy garlic bread for the braai? Why not try this quicky: Mix butter with a selection of fresh herbs from the garden. Parsley, rosemary and thyme usually work well. Spread the herb butter onto bread slices and put them on top of each other. Cover with foil and put it between some of the cooler coals to let the butter melt. A delicious and quick “bykos” for the braai.
- Need to add some colour to your plate? Try Chef Magda Scholtz’s Sweet Potato Salad with a Pawpaw Pip Sauce. See the recipe below:
A salad always brings colour to your plate
Pawpaw Pip Sauce:
From Pasella Kook: Chef Magda Scholtz
Serves 4-6 people
Preheat the oven to: 200°C
3 Sweet potatoes, washed
3 garlic cloves, crushed
¼ cup olive oil
5 tsp lemon juice
½ tsp paprika
Salt and pepper to taste
500 g baby spinach
6 – 8 fresh strawberries
1 small pawpaw’s pips (optional – you can substitute it for pepper)
1/3 cup fine olive oil
2 tbsp white vinegar
1 – 2 tsp castor sugar
½ tsp English mustard
½ tsp salt
Preheat the oven to 200°C. Cut unpeeled sweet potatoes in 1cm slices and mix it with the garlic, olive oil, lemon juice, paprika, salt and pepper. Place the slices on a baking sheet and bake for 30 minutes or until golden brown.
Dry the pawpaw pips with a paper towel and process it in a food processor until it looks like raw black pepper. Add the rest of the sauce’s ingredients and mix well.
Place the washed spinach and strawberries in a bowl, pour the salad dressing over it and mix well. Add the lukewarm sweet potato slices on top and you’ve got a colourful“bykos” for the braai.
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