Anyone make sosaties lately?
Posted: Thu Jul 27, 2006 11:31 am
Sosaties - the real South African alternative to kebabs.
It's been years since I've had them: MoCool '00, to be exact. The venue was Joel 'n Sally's place, and the theme was "Below the Belt" - wines from the southern hemisphere. There were some awfully good sosaties at that picnic, and I've had cravings for them ever since.
Well, finally I decided to make some, and have been browsing a number of recipes, e.g. this one.
The one modification that I'm adamant on is to not add the full amount of sugar that they call for to the marinade if I'm already going to be adding apricot jam. I don't like sweet meat - vinegar-for-balance notwithstanding.
To pair with the sosaties, I have selected a really good SA Chenin Blanc. I somehow think that a good Steen is the ideal wine with sosaties.
Anyone else have any sosatie tales to tell?
It's been years since I've had them: MoCool '00, to be exact. The venue was Joel 'n Sally's place, and the theme was "Below the Belt" - wines from the southern hemisphere. There were some awfully good sosaties at that picnic, and I've had cravings for them ever since.
Well, finally I decided to make some, and have been browsing a number of recipes, e.g. this one.
The one modification that I'm adamant on is to not add the full amount of sugar that they call for to the marinade if I'm already going to be adding apricot jam. I don't like sweet meat - vinegar-for-balance notwithstanding.
To pair with the sosaties, I have selected a really good SA Chenin Blanc. I somehow think that a good Steen is the ideal wine with sosaties.
Anyone else have any sosatie tales to tell?