Smokey guava BBQ glazed skaapstertjies
Smokey guava BBQ glazed skaapstertjies from Lanzerac chef Stehen Fraser are a must try as they are sweet and sticky, just as any good BBQ should be.
- 1 kg skaapstertjies
- 15 ml olive oil
- 10 g thyme
- 1 lemon - cut into wedges
- 10 ml Worcestershire sauce
- 5 g peppercorns
- 2 bay leaves
- 1 cup water
- 10 g coriander seeds - crushed
- 5 g biltong spice
- 1 cloves garlic
- 5 g salt
- 100 ml guava BBQ sauce
- GUAVA BBQ SAUCE
- 5 guavas - peeled, seeded and chopped
- 15 ml oil
- 2 Tbs tomato paste
- 1/2 cup syrah wine
- 1/3 cup red wine vinegar
- 1/2 onion - peeled and chopped
- 30 g ginger - peeled and sliced
- 1 cloves garlic
- 2 medium red chillies
- 4 plum tomatoes - rough chopped
- 1 cup water
- 1/4 cup brown sugar
- 2 Tbs fresh lemon juice
- 2 Tbs Worcestershire sauce
- 100 ml tomato ketchup
- 10 g mustard seeds
- 50 ml soya sauce
- 1/4 tsp cayenne pepper
- 1/4 tsp ground black pepper
- 1 stick cinnamon
- 1/3 tsp ground mustard
- 1 tsp molasses
- 1 tsp salt
- 1/2 tsp black pepper
Preparing The Tails:
Preheat your oven to 180c
Put the skaapstertjies in a casserole dish with a lid.
Drizzle tails with olive oil, and season with salt, pepper, coriander, biltong spice and Worcestershire sauce.
Add the water, bay leaves, lemon pieces, garlic and thyme
Close the casserole dish with the lid (or with heavy-duty foil if your dish lacks a lid) and put in the oven for about 25-30mins or until the Skaapstertjies are almost coming off the bone.
Once cooked, remove the tails for the left-over stock.
Strain the stock and set aside to combine with BBQ sauce for added flavour.
Set the tails to one side and allow to cool. The tails can be prepared the day before and left covered in the fridge until you come to braai them. This may even be preferred as the fat melts better and leaves the tails crispier that way.
Prepare The BBQ Sauce:
Gently heat a deep medium-sized pot, add a drizzle of oil and the onions.
After 2mins, add the ginger, garlic, chilli, mustard seeds, guava and cinnamon stick and saute for about 5mins.
Now add in all the remaining ingredients and bring to a boil.
Once boiling, reduce the heat to a steady simmer and leave to cook for around 45mins to an hour, stirring occasionally.
You should end up with a thick, glossy, dark red sauce. Strain this mixture while it is still warm and discard any pieces.
Transfer the sauce to a jar or other sealable container, allow to cool and store in the fridge for up to 3 weeks.
Time To Braai:
It’s always best to pour yourself a nice glass of the Lanzerac Syrah before you start to cook the tails.
Place the Skaapstertjies on the grid and cook for 8-10mins over hot white coals, turning every other minute. You are looking to melt the fat off the tails here and brown them up, crisping up the edges.
Once you are happy with the tails, remove them and give them a good coating of the smoky guava BBQ sauce.
Add a few more coals to the fire and place the coated tails back over the heat. Cook for a further 10mins until the tails have a lovely sticky glaze to them and serve hot off the coals.
Serve with a pinch of smoked chilli, a squeeze of fresh lime and micro coriander.
Recipe by chef Stephen Fraser of Lanzerac Hotel and Spa.