Delicious Recipes to try on Gas this Human Rights Day

When researching what South Africans like to do on Human Rights Day, we found that a gas braai with friends and family is what we call a “chilled braai and beer Heritage day”. We found these 3 delicious recipes to try on gas to spice up the festivities.

1.Juicy Grilled Whole Chicken, Mediterranean-style

(Servings: 4-6 ) 
This is an easy to grill whole chicken tastily marinated in garlic and lemon Mediterranean style.

Chicken
1 Spatchcocked Whole Chicken (for 4-6 people) 
If you need to know how to spatchcock a chicken, visit: https://www.thespruceeats.com/how-to-spatchcock-a-chicken-1808565

Marinade Ingredients

• ⅓ cup  extra virgin olive oil 
• Juice and zest of 2 lemons
• 1 tablespoon dried oregano
• 1 tablespoon fresh thyme
• 1 teaspoon coriander 
• 1 teaspoon paprika
• ½ teaspoon cumin
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (add more if you prefer it spicier) 
• 12 garlic cloves – peeled and minced

 

METHOD
Chicken

1. Pat the spatchcocked chicken until dry. Season all over with salt, lift the skin and apply the salt under it.
   
   Marinade

1. Mix all the marinade ingredients in a small bowl.
2. Place the chicken skin side up in a large casserole dish.
3. Rub most of the marinade under the chicken skin and the rest underneath the chicken.
4. Leave it flat in the dish to marinate with the skin side up for 2-4 hours in the fridge. 

 

Gas grilling the chicken

1. Heat your outdoor grill
2. Preheat your outdoor grill – medium-high (400 degrees F). 
3. Oil the grates lightly. 
4. Place the chicken over indirect heat (i.e. the burner or burners directly underneath the chicken should be turned off but the outer burners surrounding it should remain on.) Video
5. Cover and cook for 45 minutes -1 hour or until the internal temperature of the chicken registers 165 degrees F. 
6. Keep checking every few minutes and rotate the chicken until all parts have equal colour.
7. Remove the chicken and let it rest for 10 minutes before slicing and serving.

https://www.themediterraneandish.com/whole-grilled-chicken/#wprm-recipe-container-35327

2. Pepper-Crusted Grill-Roasted Beef with Rosemary Chimichurri

(Servings: 6-8)

A tempting pepper-crusted beef loin roast gets a grilled smoky flavour to enjoy with fresh zingy rosemary chimichurri.

 

INGREDIENTS

• 2 Tbsp. olive oil
• 2 ½ tsp. fresh rosemary – chopped 
• 2½ tsp. salt or kosher salt
• 1½ tsp. coarsely ground black pepper
• 1 clove garlic – minced
• 1 ½ kilo boneless beef top loin roast (or enough for 6 -8 servings), fat trimmed to ¼ inch
• 1 recipe Rosemary Chimichurri (recipe follows)

 

METHOD

Seasoning the beef:

1. Mash together the oil, rosemary, salt, pepper, and garlic in a small bowl with the back of a spoon. 
2. Rub this all over the beef. Leave the beef to marinate for 12-24 hours. 

Gas grilling the beef

1. Heat all the burners of your gas grill to medium. 
2. Rest an oven thermometer on the grill grate with the lid down. This should register about 450°F OR you can test by holding your hand just a few centimetres above the grill for 3-4 seconds. Lower the burners a bit if they are hotter than this. 
3. Brush the grill grates with a stiff wire brush, then wipe with a wad of lightly oiled paper towels.
4. Put the beef on the grill. Cover and cook for about 5 -10 minutes until it’s browned nicely and can be lifted off the grates easily. If a flare-up occurs just move the meat away from the flames until they have subsided or squire a little water onto the flames till they die down.
5. For a 3-burner gas grill – put the front and back burners to medium-low and turn the middle burner off.  For a 2-burner gas grill – put the front burner to high and turn the back burner off.
6. Turn the beef over and move it to the cooler part of the grill. An oven thermometer resting on the cooler part of the grill should register about 350°F with the lid down.
7. Cover and cook the beef. Check the grill temperature every 10 minutes until an instant-read thermometer registers 130°F when inserted into the thickest part of the meat for medium-rare – approximately about 25 minutes. 
8. Move the beef onto a cutting board and let it cool for 10 minutes. 
9. Slice it thinly and serve it with the chimichurri.

https://www.finecooking.com/recipe/pepper-crusted-grill-roasted-beef-with-rosemary-chimichurri

 

Rosemary Chimichurri
A rosemary enhanced spicy garlic and parsley accompaniment.

INGREDIENTS

• ¼ cup grapeseed or canola oil
• 1 tsp. fresh rosemary – chopped
• 3 Tbs. white-wine vinegar
• 1 Tbs. minced garlic, mashed into a paste
• ½ cup fresh flat-leaf parsley – chopped
• Salt or Kosher salt and freshly ground black pepper

 

METHOD

1. In a small saucepan, heat the oil and rosemary over low heat.
2. Stir occasionally for about 2 minutes until the rosemary is aromatic
3. Remove from the heat and let it cool to room temperature – about 15 minutes 
4. Whisk the vinegar and garlic in a medium-sized bowl.
5. Whisk in the rosemary oil and ¼ cup water.
6. Stir in the parsley, ¾ tsp. salt, and ½ tsp. black pepper. It’s okay if this emulsion separates.
7. Season with salt and pepper to taste

https://www.finecooking.com/recipe/rosemary-chimichurri

3. Grilled Leg of Lamb with Thyme and Allspice

(Servings: 8)

It’s delicious – a slow-cooked bone-in leg of lamb, spicy, juicy and medium-rare in the centre!

INGREDIENTS

• 4 large garlic cloves
• 1 ½ teaspoons salt
• 2 tablespoons olive oil
• 1 teaspoon of finely grated zest of a fresh lemon  
• 1 tablespoon fresh lemon juice
• 5 teaspoons fresh thyme – minced 
• 1 teaspoon black pepper
• ½ teaspoon ground allspice
• 1 6½ – 7lb bone-in leg of lamb (± 3 kilos or enough for 8 servings), trimmed of all fat except for a thin layer

 

METHOD

Preparing the lamb:

1. Mince garlic, then mash with salt until it forms a paste.
2. Stir the garlic paste, oil, lemon zest and juice, thyme, pepper, and allspice together.
3. Place the lamb, with the fat side up, in a large ceramic or glass dish. 
4. With a paring knife make 1½ inch-long slits (about 2 inches deep) 2 inches apart all over the leg of lamb.
5. Reserving 1 teaspoon thyme mixture, push the balance into the slits.
6. Rub the reserved teaspoon thyme mixture all over the lamb.
7. Cover and leave the lamb to marinate, chilled, for about 12 hours.

 

Gas grilling the lamb:

1. When ready to grill, leave the lamb to stand at room temperature for 30 minutes.
2. Get the gas grill ready for indirect-heat cooking – high heat.
3. Preheat all the burners on high for 10 minutes whilst covered.
4. Turn all the burners off except the one closest to you.
5. Oil the grill rack
6. Grill the lamb over the turned-off burner/burners, covered, don’t turn, until the instant-read thermometer registers 125°F (for medium-rare) when inserted into the thickest part of the roast (ie. almost to the bone but not quite touching it) for about 1¼-1½ hours. Note: temperatures in the thinner parts of the leg may register up to 160°F.
7. Leave the lamb, uncovered on a cutting board to stand for 30 minutes.

 

Have a wonderful Human Rights Day and we trust that these recipes will bring you lots of cooking and eating pleasure!

 

We Deliver Diesel to your home or business!
Do you need diesel for your generators, a small fleet or your forklifts? Contact Sims Gas and we will deliver the diesel straight to your door.

Please note: the diesel price changes monthly so call or email our office for the latest price.

Phone: 0861 746 7427
Email: jhbsales@simsgas.co.za
We will deliver to your home or business, so order today!

Johannesburg Phone: 011 494 4232
Durban Phone: 031 902 6533
Email: jhbsales@simsgas.co.za
Or fill in your gas supply query here: http://ow.ly/B7YH30mIb8h