Our routine of late has been to take in a Farmers Market on Saturday morning and end off the day dining on the fresh, often organic, produce we find. With National Braai* Day approaching I’ve found a farmer growing colourful roots to which we’ll add brussels sprouts and onions and roast them up in a seasoned marinade of olive oil, balsamic vinegar, minced garlic and chopped fresh herbs.
Add to that two grass fed steaks, slowly cooked to just 145 ˚F (63˚C) and then very briefly roasted under the searing heat of a propane torch to caramelise the surface.
This evening was just a test run for Friday …
*braai = BBQ