‘Leftover’ braai paella


braai,braai recipes,paella, leftover, recipes,food

Ingredients 17
Servings 6
Time 5 mins

Ingredients

  • leftover braai meat
  • OR
  • 2
    lamb chops (250 g)
  • 200
    g
    cheese sausage
  • 200
    g
    farm sausage
  • 3
    chicken kebabs
  • 250
    g
    Krummel Pap OR 125 g Shell pasta (cooked)
  • 250
    g
    mushrooms
  • 2
    onions
  • 15
    ml
    coriander seeds
  • 5
    ml
    braai salt (or to taste)
  • 1
    tin Peeled tomato (400g)
  • 100
    g
    butter
  • 1/2
    cloves
    garlic
  • 15
    ml
    Worcestershire sauce
  • 100
    ml
    chutney
  • fresh coriander
 

Method

20 mins
 

Cut up all the ‘leftover’ braai meat into slices about 1cm thick. In a hot pan with a little bit of oil, quickly seal off the meat and then remove from pan. 


Slice onions thinly, roughly chop mushrooms and cream the garlic clove.Fry onions in half of the butter until caramelized, and add coriander seeds and garlic and fry further for 2 – 4 minutes. Remove onion mix from pan. 


On a high heat, fry off the mushrooms with remaining butter. Season with Marina Braai salt. Place the onion mix, tomato relish, Worcestershire sauce, chutney and meat in pan together with the mushrooms, mix through to combine flavours and heat. 


Just before serving, fold Krummel pap through or if using pasta, fold in when adding everything together. 


Serving suggestion:
Garnish with fresh coriander and serve with a fresh garden salad.

braai,braai recipes,paella, leftover, recipes,food


Recipe by Marinel Kok of The Institute of Culinary Arts.

Read more about our NextGen competition and see all the brilliant baking, chocolate, low carb, Easter and modern braai recipe entries!

Also try these recipes: 

Leftover roast vegetable harissa soup

Seafood paella
Hot wings with Blue Cheese dip


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2017-02-28 10:30
 
 
 
 
 
 
 
 
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