Lets braai: South African Sosaties

Ingredients: 500 g lamb or chicken, dried apricots, 1 onion for the marinade and onions for the skewers, 1 small piece of ginger, 4-6 tbsp. apricot jam, 3 cloves garlic, 2 tbsp. curry powder, 100 ml white wine vinegar, 50 ml water, 1 tbsp. brown sugar, salt and pepper to taste, oil for frying, skewers, bacon (optional)

Preparation:
First finely dice an onion, ginger and garlic and sauté in oil until translucent. Then add the apricot jam, curry powder, white wine vinegar, water and brown sugar. Bring everything to the boil and then reduce over a low heat for about ten minutes. Season the marinade with salt and pepper and leave to cool. In the meantime, cut the meat into cubes, then place it in the cooled marinade and let it marinate, covered, in the refrigerator overnight. The next day, soak the apricots in cold water for one to two hours and then pat dry. Peel the onions and cut them into pieces. Remove the meat from the marinade and alternate with the apricots and onions on skewers. If you like, you can add bacon to the skewers.

Our wine recommendation

Red wines are ideal for barbecues – like the uncomplicated Vintner's Selection Pinotage 2020, because it is fruity, spicy and well balanced. Those who like an elegant red wine with fine barbecue food will love the Jacoba Six Red Blend 2019, as the complex blend of Shiraz, Merlot and Cabernet Franc combines notes of cherries and plums with cedar and a nice finish. White wine fans should try the Fairview Broken Barrel White 2021. The unusual blend inspires with beautiful fruit and a hint of oak, nuances of apricot can also be found on the palate, which is why the wine harmonises particularly well with the Sosaties.

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