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GOOD FOOD
Springbuck/Impala sosaties? Here’s an easy recipe.

RECIPE

 
INGREDIENTS
2kg leg of impala and/or springbuck
32 dried apricots
2 onions, blanched
sosatie skewers
fresh coriander, chopped
MARINADE
15ml mustard powder
125ml tomato sauce
15ml soya sauce
30ml peach chutney
5 garlic cloves, chopped
10ml salt
milled black pepper
METHOD
Soak the dried apricots in hot water until soft. Cut the blanched onions into chunks. Cube the meat – blocks should be about 2cm x 2cm.
Thread the skewers with meat, placing onion chunks and soaked apricots between the pieces of meat.
Mix all the marinade ingredients together. Pour marinade over the sosaties and leave covered in the fridge for at least 24 hours.
Remove the sosaties from the marinade and grill over a charcoal braai for about 6 minutes, turning constantly until done. Make sure not to cook for too long as the meat will become dry and inedible. Be careful not to let the marinade burn.
Just before serving sprinkle with chopped coriander.
 
 

In the March/April 2021 edition

We test the Mossberg MC1 SC single stack 9mmP polymer frame pistol. Click HERE to read more.

Tested: Swarovski Z8i 2-16×50. This scope is the pinnacle in hunting optics and the BTF turret set makes for an almost perfect hunting tool (Nov/Dec 2020 edition).