Main Meals Archives

Christmas recipes

Pork shoulder braised in milk with baby onions

3 hours, plus 20 minutes' resting time

Chicken recipes

Lemony chicken with waterblommetjies

45 minutes

Christmas recipes

Schwarma-style lamb

2 hours

Chicken recipes

Roast chicken with porcini and hazelnut crust

1 hour and 50 minutes

Chicken recipes

Iraqi spiced chicken and rice

Approximately 6 hours

Bacon recipes

Polenta Porridge

1 hour

Avocado recipes

Guacamole tagliatelle

10 minutes

Avocado recipes

Nachos with cheese sauce and jalapeños

30 minutes

Asian recipes

Pork bánh mì sandwich

5 minutes

Avocado recipes

Barley “buddha” bowls

50 minutes

Rib-eye with café de Paris butter

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 2 hours

Ingredients

For the café de Paris butter:

3 T olive oil
½ onion, chopped
1 T curry powder
125 g butter, softened
50 g parsley, chopped
1 clove garlic, crushed
½ lemon, juiced
2 T Worcestershire sauce
3 anchovy fillets
1 t capers
½ t Maldon salt
1 t freshly ground black pepper
50 g thyme , chopped
½ t ground ginger
1 free-range egg yolk
1 Woolworths rib-eye roast, at room temperature
3 T olive oil
Sea salt and freshly ground black pepper, to taste

Method

To make the café de Paris butter, heat the oil in a pan and sauté the onion with the curry powder until soft.
Add the cooked onion to the remaining ingredients and blend until smooth. Place the butter in baking paper and freeze until firm.
Rub the meat with olive oil, salt and pepper. Prepare a charcoal Weber for indirect grilling. The temperature inside the grill should be about 150°C. Place the meat, bone-side down, on the rack directly in the centre of the grill. Cover with the lid and grill for 1½–2 hours, or until a thermometer registers 50°C. Wrap the meat tightly in foil and rest for 30 minutes.
Braai the rib-eye for 5 minutes on each side, or until charred.
To serve, slice the butter and melt on the hot meat to make a sauce, then slice the meat.

Cook's note: Always allow meat to rest after cooking before slicing against the grain. This allows the juices to redistribute inside the meat, keeping it juicy and tender.

Browse more recipes for the braai here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Pork shoulder braised in milk with baby onions

Lemony chicken with waterblommetjies

Schwarma-style lamb

Roast chicken with porcini and hazelnut crust

Iraqi spiced chicken and rice

Polenta Porridge

Guacamole tagliatelle

Nachos with cheese sauce and jalapeños

Pork bánh mì sandwich

Barley “buddha” bowls

Braised duck leg with orange and tomato citrus gremolata

Rib-eye with café de Paris butter

Rib-eye with café de Paris butter

Ingredients

Method