While the rest of the world is preparing for a Christmas of chilly temperatures and hopefully a dusting of snow, we South Africans are just dusting off the braai grid. Well, it can’t be that dusty because it’s constantly in use, rain or shine! The point is while the rest of the world sits down to an indoor dinner, we sit down to an outdoor feast in the sunshine, our tables adorned with tasty treats from the braai or Weber.

Not forgetting those South Africans currently living on foreign soil, we bet the neighbors find your extensive braai-ing habits somewhat odd because even snow does not deter the faithful South African looking to cook some regte egte boerekos! Simply put on your snow boots, coat, snow goggles, and fluffy hat, and you are set for an afternoon cooking festive roasts on the Weber braai! And if you’re heading back home for Christmas, it’s time to get the family polishing the Weber, ordering the braai wood, and making sure the cupboards are stocked with your favourite festive treats!

 

A South African feast

Let’s be honest; South African Christmas food looks very different from that of our friends across the ocean. Sprouts are swapped for coleslaw, roast potatoes for potato salad, and roast parsnips for tasty beetroot salad. We even go one step further. Instead of using the oven, stove, or cooker, we haul out the coals, trusty braai tongs, and pop the meat into the Weber. Who wants to slave in the kitchen on Christmas day when it’s a beautiful day outside, ready to be enjoyed?

Take a look at some of the recipes we have found to put more zing into your festive roasts. Enter center stage, leg of lamb cooked in a salty crust and beer can roasted chicken.

Let’s delve into the world of Weber cooking and whip up a Christmas feast using these festive meat ideas.

 

Salt-crusted lamb in the Weber

What you will need:

• 2kg leg of lamb (bone-in)
• 6 garlic cloves sliced in half
• 6 cups coarse sea salt
• 6 egg whites whisked
• Fresh rosemary, chopped
• 2.5 tablespoons of sunflower oil
• Salt and pepper for seasoning
• Foil roasting tray

 

What to do:

• Use a sharp knife to make twelve small incisions in the lamb. Push half a garlic clove into each incision.
• Season the lamb using the salt and pepper, then drizzle with the sunflower oil. Place on the hot coals and sear either side until golden brown.
• Mix the coarse salt, egg whites, and rosemary in a large bowl. Use 1/3 of the salt to layer the bottom of the roasting tray.
• Place the lamb onto the salt layer and top with the rest of the salt mix. Use your hands to pack the salt firmly around the leg of the lamb. It should form an igloo-like crust over the leg of lamb.
• Place the salted encrusted lamb in the middle of the coals. The coals should surround the lamb.
• Close the Weber and allow to cook for approximately 40 minutes.
• Allow the meat to rest for 5 to 10 minutes before breaking the crust and removing the lamb.

 

Serving suggestion:

Serve the lamb on a bed of fresh rosemary with roast potatoes and fresh greens.

 

http://youtube.com/watch?v=ZsbIs3bu4Zo&list=PLeObPzEOVj50DIeG3jJKY9znAKntYY9F-&index=22

 

Beer can roasted chicken

Here’s another favourite to use at Christmas time or on a hot summer’s day. And you’ll be glad that you can also do this one in the Weber – a great feast followed by no mountain of washing-up. What could be better on Christmas day?

 

What you will need:

• One large chicken
• 2 teaspoons of smokey paprika or BBQ spice
• 3 tablespoons of olive oil
• Fresh lemon juice of one lemon
• 1 can of beer (your preferred brand)

 

What to do:

• Drizzle the chicken with olive oil, ensuring the entire chicken is covered. Keep a little oil to one side for basting when cooking.
• Sprinkle the paprika or BBQ spice onto the chicken.
• Juice the lemon and pour it over the chicken. Season with salt and pepper.
• Open the can of beer and stand the chicken over the beer. The can should fit halfway inside the chicken cavity.
• Shift the coals to the sides of the Weber and stand the chicken upright on the Weber grid.
• Close the Weber lid and cook for one hour. Baste occasionally with the remaining oil.
• Allow the meat to stand for about 5 to 10 minutes before carving.
• Serve with fresh potato salad and crisp greens for a summery festive feast.

Cooking christmas dinner in the Weber obviously means the braai gurus will be cooking while the ladies take a well-deserved break from the kitchen, but that’s what Christmas is all about. So the only thing left to do is fight over who is going to get the last second helping!

 

Expert financial advice at FinGlobal

Are you looking for expert expat financial advice? FinGlobal is the answer. We assist expats and South Africans with all their financial and emigration requirements. Whether you want to spend this Christmas on South African shores or are already firing up the Weber in the snow, FinGlobal can provide the expert advice you need. From taxes and retirement annuity options to emigration queries and FOREX advice; the FinGlobal team is friendly, knowledgeable and ready to assist.

Our extensive experience spans the last decade, during which we have assisted and continue to support thousands of South Africans taking the proverbial leap into greener pastures. For professional advice regarding your finances, tax, and emigration needs, all you need to do is get in touch with us. Contact the FinGlobal team today via telephone on +27 28 312 2764 or send us an email at info@finglobal.com.