In Easy Al Fresco, Ilse van der Merwe offers a simple and inspiring guide for fabulous, easy and scrumptious dishes that can all be prepared with a limited range of basic utensils, and a fire or kettle braai. As Ilse says, this should be the only book you pack for your next trail hike, fishing weekend, game reserve trip or seaside holiday. From breads, spreads, appetisers, salads and sandwiches, through to mains and desserts, Ilse has you covered. So what are you waiting for? Light the fire, grab a whisk and turn the pages of Easy Al Fresco – you’ll never look back.
INDEX
Polenta with blue cheese and pan-fried mushrooms
Smashed Grilled Chicken Caprese
Asian-style BBQ pork loin ribs
Loaded BLT salad with avo, croutons and crispy onions
Tropical Eton Mess
“When dining outdoors casually, no-one wants to make a fussy, time-consuming dessert. Store-bought meringues, fresh fruit and cream are always a good idea – it’s light, simple and mostly gluten free. When passion fruit isn’t in season, the canned pulp can be readily found all year round in most supermarkets and provides a delicious saucy base. Change up the fresh fruit according to the season and what you love, set up a self-help station and let everyone assemble their own.”
Serves 4–6
Tools: chopping board, chopping knife, paring knife, non-reactive glass or ceramic mixing bowl, fine grater, tablespoon, balloon whisk (or electric hand whisk), serving bowls or glasses and spoons
1–2 ripe mangoes, peeled and sliced
3–4 ripe kiwi fruit, peeled and sliced
12–15 Cape gooseberries
16–24 mini vanilla meringues (store-bought)
± 230 g (¾ cup) passion fruit pulp, fresh or canned
250 ml (1 cup) fresh cream, chilled
a few fresh limes (optional)
Prepare a self-help dessert station: Place serving bowls or glasses with spoons on a table, put the meringues in a serving bowl and the fruit in separate bowls, with serving spoons. When you’re ready to serve, use a manual balloon whisk (or electric hand whisk) to softly whip the cream in a mixing bowl to soft peaks (it only takes a few minutes), then place it alongside the fruit and meringues, along with a few limes and a fine grater. To assemble, guests can spoon layers of (crushed, if they like) meringue, sliced fruit, whipped cream and passion fruit pulp into their bowls, topping it with freshly grated lime rind (if using).
NOTES
The addition of lime zest provides a lovely sharp edge to almost any fruit.
If you don’t like whipped cream, substitute it with double cream plain yoghurt for a slightly tarter result, or make a mixture of the two by folding them together in a bowl.
If you prefer sweetened cream, add 10 ml (2 tsp) castor sugar as well as a dash of vanilla extract to your fresh cream before whisking.
If you love sweet cream but would prefer not to have to whisk it, substitute the fresh cream for a cheeky can of sweetened whipped cream with a convenient spout (super popular with kids!).
Polenta with blue cheese and pan-fried mushrooms
“Polenta is the Italian cousin of ‘mieliepap’, so technically you can serve polenta as a replacement for ‘mieliepap’, and vice versa. I love the yellow colour and smooth texture of polenta though, and when it’s topped with something buttery and cheesy it becomes the stuff of my dreams. I can easily have this dish for dinner, served in individual wide bowls, but it’s a stunning side dish to a deeply savoury and saucy stew (such as the Red wine-braised venison stew), with or without the mushrooms.”
Serves 4 as a side
Tools: large wide pan, chopping board, chopping knife, spatula, medium pot, wide serving bowl
60 ml (¼ cup) butter
400 g mixed mushrooms, roughly chopped
a handful fresh thyme, woody stalks discarded
salt and pepper, to taste
500 ml (2 cups) milk
500 ml (2 cups) chicken stock (1 stock cube dissolved in 500 ml boiling water)
250 ml (1 cup) fine polenta
125 ml (½ cup) grated parmesan
100 g blue cheese, crumbled
Melt the butter in a pan over medium-high heat and fry the mushrooms until lightly browned and soft (use a spatula), adding the thyme halfway through. Season generously with salt and pepper, then set aside while you make the polenta.
Pour the milk and stock into a pot and bring to a simmer. Add the polenta in a steady stream, stirring continuously to prevent lumps, then cook over medium-low heat until the polenta thickens (3–5 minutes), stirring very often to prevent the bottom from burning. When it is cooked, remove from the heat, season generously with salt and pepper and stir in the parmesan. Transfer to a serving bowl, top with the fried mushrooms (along with any remaining buttery juices in the pan) and scatter over the crumbled blue cheese. Garnish as desired and serve immediately.
NOTES
There are different types of polenta, from fine to coarse. This recipe works best with the finest one.
Polenta will continue to thicken on standing, so don’t make it too far ahead. If needed, add a splash of very hot water and stir well to loosen before serving.
Ultimate classic beef burgers
with balsamic caramelised onions
“Beef burgers can easily be mediocre. But with a few simple changes, home-made burgers will trump any artisanal burger-stands or restaurant’s offering. Take the effort out of making patties by choosing good quality ready-made from your local butchery or supermarket, then focus on the balsamic caramelised onions – they make a world of difference.”
Serves: 4
Tools: chopping board, chopping knife, large pot, wooden spoon or spatula, small mixing bowl, spoon, serrated knife, spreading knife, large pan with heat source or hot coals with grid, basting brush, heatproof spatula
30–45 ml (2–3 Tbsp) olive oil, plus extra
2 large onions, halved and thinly sliced into ‘C’ shapes
60 ml (¼ cup) balsamic vinegar
30 ml (2 Tbsp) dark brown sugar
salt and pepper, to taste
125 ml (½ cup) mayonnaise
30 ml (2 Tbsp) braai marinade or barbecue sauce, plus extra
10 ml (2 tsp) smoked paprika
4 large sesame burger buns
butter, for spreading
4 × 150–200 g best quality beef burger patties
4 large slices mature cheddar or gouda
4–8 crunchy lettuce leaves, shredded
1–2 ripe tomatoes, thinly sliced
a few pickled gherkins, thinly sliced
First make the balsamic caramelised onions. Heat the oil in a large pot over medium heat, then add the onions, breaking them up with a wooden spoon into individual strands. Continue frying and stirring for at least 15 minutes, until the onions become very soft and golden and a light brown stickiness starts to form at the bottom of the pot. Turn up the heat, then add the vinegar and sugar, stirring to loosen the sticky bits at the bottom. Season with salt and pepper, then continue to cook until the liquid has almost completely reduced. Remove from the heat and leave to cool.
For the burger mayo, mix the mayonnaise, braai marinade or barbecue sauce and smoked paprika together. Set aside.
Slice the buns open, butter the cut sides and give them a light toast in a pan or over medium-hot coals. Set aside.
Grill the patties over hot coals (or fry with some oil in a pan), basting with more braai marinade as you grill or fry. When almost done, place the cheese slices on top and leave to melt in the residual heat for a minute, then remove them from the grill or pan.
Spread the bottom halves of the buns with some mayo mix, then top with lettuce, tomato, cheese-topped patties, a generous helping of onions and gherkins. Replace the top halves of the toasted buns and serve at once.
NOTES
Choose large, well-rounded, sesame-coated burger buns, and always toast the cut sides with butter.
As most patties tend to shrink, use a plate and gentle pressure to flatten them a little wider than the buns before cooking, then they will be the same size as the bun when cooked.
Smashed Grilled Chicken Caprese
“If it was up to me, I’d eat caprese salad every day – that classic Italian combo of milky fior di latte (fresh cow's milk mozzarella cheese), ripe tomatoes and punchy basil that’s simple perfection. For those who prefer their lunches or dinners a little meatier, this double-protein, low-carb version will tick all the boxes. A store-bought pesto will save the day too, so you can prepare this meal without the use of a blender. Smashed chicken (pounded and tenderised) cooks in minutes and makes a neat stacking partner for the colourful, sliced salad. Interesting fact: Mozzarella cheese contains almost the same amount of protein as lean chicken breast.”
Serves: 4
Tools: clingfilm, meat hammer or rolling pin (for pounding), non-stick pan, chopping board, chef’s knife, teaspoon, serving plate or platter
4 skinless chicken breasts
± 45 ml (3 Tbsp) extra virgin olive oil, plus extra
salt and pepper, to taste
3 large or 4 medium ripe tomatoes, sliced
250–300 g fior di latte or buffalo mozzarella
60 ml (¼ cup) basil pesto
a handful fresh basil, for serving (optional)
Place the chicken breasts between sheets of clingfilm and pound with a meat hammer or rolling pin to a thickness of about 7 mm. Heat the oil in a non-stick pan over medium heat, then fry the pounded chicken on both sides until golden and just cooked. Season with salt and pepper. Remove from the heat and arrange on a plate or platter with sliced tomatoes and sliced mozzarella. Drizzle all over with pesto and scatter with fresh basil (if using), then serve immediately.
TIP To take store-bought pesto to a drizzle-consistency, stir in some extra virgin olive oil.
Asian-style BBQ pork loin ribs
“I don't prepare ribs often, but when I do, this recipe is lip-smackingly delicious. As with many other sweet marinades, it is best to par-cook the meat in the marinade until it almost falls from the bone, then finish it over medium-hot coals until sticky and glossy. Hoisin sauce is the hero here – available in the Asian food section of many good supermarkets.”
Serves: 4
Tools: wooden spoon, large pot with lid, coarse grater, fine grater, fire with medium-hot coals, hinged grid or open grid, working surface, cutting board, sharp knife, box grater, fine grater, basting brush, braai tongs, stirring spoon
30 ml (2 Tbsp) vegetable oil
1 onion, roughly grated
4 cloves garlic, finely grated
30 ml (2 Tbsp) finely grated fresh ginger
125 ml (½ cup) hoisin sauce
60 ml (¼ cup) honey
45 ml (3 Tbsp) soy sauce
30 ml (2 Tbsp) white vinegar
15 ml (1 Tbsp) sesame oil
4 large pork loin rib racks (fresh, not smoked)
a small bunch spring onions, sliced, for serving
To a large pot, add the vegetable oil, onion, garlic, ginger, hoisin sauce, honey, soy sauce, vinegar and sesame oil. Stir, then add the rib racks (cut them in half to fit into the pot, if necessary). Cover the pot with a lid and bring to a simmer over a low heat for at least 1 hour or until the meat is very tender and almost falling off the bone (turn the ribs halfway to coat all sides in the sauce), stirring the bottom from time to time to prevent burning. Remove the ribs from the pot and bring the sauce to a rolling boil, reducing it by about a third until it reaches the consistency of a runny chutney. Grill the ribs over medium-hot coals on both sides, basting with the reduced marinade, until glossy and sticky and slightly charred, then remove from the heat. Serve hot, scattered with spring onions.
Spicy cauliflower tacos
with guacamole, tomato and coriander
“Gone are the days of drab, boiled cauliflower, now that we know how fabulous it can be when charred or fried! These little nuggets are incredibly tasty and they make a fantastic filling for tacos, but you can also serve them on top of a creamy cabbage slaw with sliced avocado. For an extra toasty exterior, fry them in enough oil to coat the bottom of the pan in a thin layer, then drain on kitchen paper before serving.”
Serves: 6 as a light meal
Tools: small mixing bowl, teaspoon, large wide pan, spatula, slotted spoon, bowl, chopping board, chopping knife
5 ml (1 tsp) smoked paprika
5 ml (1 tsp) curry powder
5 ml (1 tsp) ground cumin
2.5 ml (½ tsp) chilli powder (optional)
5 ml (1 tsp) salt
freshly ground black pepper, to taste
60 ml (¼ cup) vegetable oil
1 medium head cauliflower, sliced into small florets
6–12 corn tortillas (crisp or soft, or any flour tortillas of your choice)
3 cups (750 ml) shredded lettuce
1–2 large tomatoes, diced (or Sweet and spicy tomato and red pepper salsa)
1 batch Yoghurt guacamole, or 1 freshly smashed avocado
250 ml (1 cup) sour cream
a handful fresh coriander, roughly chopped
In a bowl, combine the spices, salt and a grinding of pepper, then stir to mix and set aside. Heat the oil in a pan and fry the florets over medium-high heat until golden brown, working in batches. Remove with a slotted spoon and drain on kitchen paper. Transfer to a bowl and season generously on all sides with the spice mix.
To serve, toast the tortillas briefly over medium heat (optional), then fill with lettuce, tomatoes, guacamole, fried cauliflower, some sour cream and fresh coriander. Garnish as desired.
Loaded BLT salad with avo, croutons and crispy onions
“Sometimes I love turning a classic upside-down, yet retaining the original flavours that I know and love. It’s the case with this BLT sandwich-turned-salad – layers of crunchy lettuce, crispy bacon, the freshest ripe tomato, loaded with creamy avo, some pan-fried croutons (yesterday’s loaf) and a jar-shaken sweet and tangy dressing. A totally scrumptious combo.”
Serves: 2 as a main, or 4 as a side
Tools: tablespoon | large wide frying pan | spatula | heat source | chopping board | chopping knife | medium jar with lid | teaspoon | salad bowl or platter
45 ml (3 Tbsp) extra virgin olive oil
2 slices bread (your choice), torn into bite-size chunks and some smaller bits
salt and pepper, to taste
250 g smoked streaky bacon
60 ml (¼ cup) extra virgin olive oil
20 ml (4 tsp) apple cider vinegar (or fresh lemon juice)
15 ml (1 Tbsp) mustard
15 ml (1 Tbsp) honey
1 small clove garlic, minced or finely grated (optional)
a medium bunch crunchy lettuce leaves (e.g. gem, romaine, iceberg)
2 large ripe tomatoes, sliced (or 250 g small tomatoes, halved/sliced)
1 large ripe avocado, sliced
2–3 Tbsp (30–45 ml) crispy onion salad topping (optional)
Heat the 45 ml olive oil in a pan and add the bread chunks, frying them on all sides until lightly brown. Season lightly with salt and pepper. Remove the croutons from the pan, then add the bacon (in the residual oil), and fry until crisp, stirring often. Remove from the pan, set aside to cool, then chop into smaller shards.
To make the dressing, add the 60 ml oil, vinegar, mustard, honey and garlic (if using) to a jar. Season lightly with salt and pepper, close the lid and give it a vigorous shake until well emulsified. Set aside.
Arrange the lettuce, tomatoes and avocado in a salad bowl or on a platter, top generously with the croutons, bacon and crispy onion (if using), drizzle over the dressing and garnish as desired. Serve immediately.
Recipe extracted from Easy Al Fresco by Ilse van der Merwe, out now.
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