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Guinea fowl breast strips on the coal

By Johan van de Giessen

Using the meat from 8 birds, fillet the guinea fowl breasts, which will
leave you with two large and two small pieces of meat per bird.

• Cut the larger pieces into three strips.
• Place the meat in a deep mixing bowl.
• Add about two to three tablespoons of olive oil.
• Squeeze the juice of one-and-ahalf lemons over the meat.
• Add ground coarse salt and freshly ground pepper to taste.
• Add your favourite hot sauce (peri-peri or chilli), also to taste.
• Mix thoroughly with your hands and taste the sauce, adding spices as needed.
• Allow to stand for 15-20 minutes.
• Braai over very hot coals for about one minute a side.

Serve directly from the fire as a starter for four to six people or as a meal for two people with baby boiled potatoes, butter and an avocado salad.


 

DeriekN1

Norsemen Archery, producer of the finest traditional bows has relocate to 285 Queen Elizabeth Ave, Manor Gardens, 4001. Land line 031 2617405 / 0741395598.
Derek Nourse

combretumMaart-2011

Traditionele lang en recurve boë deur Johan vander Merwe. 083 544 7042. Pasmaak vir jou

CUPIDAPRIL09Pierre de Wet
073 151 1992
Marble Hall
pierredewet@lantic.net

Heartwood Bows
Johnny Snyman: Bowyer
• Custom crafted traditional longbows, recurves and youth bows.
• Custom crafted arrows and leather archery accessories
• Custom crafted allwood and sinew-backed bows for purists
jheartwood@mweb.co.za   http://www.heartwoodbows.co.za

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