Have a Good Brai!
South African fare inspires summer barbeques

Peppadew Potatoes
Grilled Chicken Skewers Peri-Peri
Grilled Baby Pineapples With Honey Chardonnay Glaze

(Family Features) - Turn up the volume on Ladysmith Black Mambazo. Fire up the grill. Uncork the wines. Now, you're ready to host a brai, the South African-style barbecue!

Along with your favorite grilled appetizers and entrees, introduce your family and friends to grilled baby pineapples and peppadews - those piquant red peppers packed in jars that taste so good with grilled potatoes. South African cuisine encompasses a fusion of cultures - native African, Dutch/German/French Afrikaner, Portuguese, English, Malaysian, Indian - so there are many interesting flavor combinations to sample. And all of these dishes go with the wines, traditionally served at a brai. So, take a sip, take a bite and let yourself be transported to the Robertson Valley in the Western Cape of South Africa, "the valley of vines and roses," where the wild springboks graze and the sunsets are unforgettable.

Wines for a Brai

Bold, wild and beautiful, South Africa is an exciting emerging region on the world wine scene. It's now the 9th largest wine producing country in the world with a grape growing history dating back some 300 years.

Four varietal wines from Lindemans South Africa in the beautiful Robertson Valley in the Western Cape are food-friendly and easy to drink. Here's how they might pair with grilled foods at a brai:

Chardonnay: Hints of grapefruit and guava with tropical and citrus flavors and a creamy texture make this white wine a hit with grilled appetizers, fish, chicken and baby pineapple.

Cabernet Sauvignon: With its minty, eucalyptus aroma, this medium-bodied red wine has bright berry flavors and a velvety mouthfeel which is great with steak or burgers on the grill.

Shiraz: Lovely ripe fruit flavors with a hint of licorice and chocolate make this wine pair well with barbecued ribs, pork, or even those sweet/hot peppadews grilled with potatoes.

Merlot: The rich aromatic bouquet of this wine - with a hint of chocolate and ripe blueberry and delicious fruit flavors match well with grilled lamb or steak.

For more information, visit www.lindemans.com.

Peppadew Potatoes
Try this delicious South African take on foil packet potatoes.

4 russet potatoes, cut into 1-inch cubes
1 cup peppadews, drained and cut in half
2 tablespoons olive oil
Salt and pepper to taste
Snipped fresh chives or Italian parsley to garnish

1. Place potatoes in medium bowl with 1-inch of water. Cover with plastic wrap and microwave on high 8 minutes; drain well.
2. Toss potatoes and peppadews together in bowl. Drizzle with oil and season to taste with salt and pepper. Mound mixture on 2 large rectangles of heavy duty aluminum foil. Fold in sides then ends of foil to seal packets, leaving room for air to circulate.
3. Grill over medium hot coals 7 minutes on each side, turning once. Serve hot, garnished with fresh herbs.

Makes 4 servings

Tip: To double the recipe, make 2 foil packets for grilling.

Grilled Chicken Skewers Peri-Peri
These chicken kebabs, featuring the zing of Portuguese "peri-peri" or hot pepper sauce, are known as sosaties in South Africa.

16 bamboo skewers, soaked in water for 30 minutes
4 boneless, skinless chicken breasts
2 cups (1-inch) bell pepper squares (any color)
1/2 cup (1-inch) red onion cubes
1/2 cup bottled hot sauce (or to taste)
1/4 cup unsalted butter, melted
1/4 cup lemon juice
2 teaspoons minced fresh garlic
Salt and pepper to taste

1. Cut each chicken breast into 1-inch strips; thread strips alternately onto skewers with peppers and onions.
2. Stir together hot sauce, butter, lemon juice and garlic in small saucepan; cook over low heat until butter is melted. Set aside half the mixture in small bowl.
3. Brush skewers with remaining hot sauce mixture and sprinkle with salt and pepper.
4. Grill 4 to 5 minutes on each side or until chicken is cooked through and lightly charred.
5. Remove from grill and brush liberally with reserved sauce.

Makes 8 servings

Grilled Baby Pineapples With Honey Chardonnay Glaze
Because there is no fibrous inner core to cut away, you can simply slice a South African baby pineapple in half lengthwise and grill.

4 baby pineapples or 16 fresh pineapple rings
Honey Chardonnay Glaze
1 cup Lindemans South African Chardonnay
1/2 cup unsalted butter, cut into pieces
1/3 cup honey
2 tablespoons freshly squeezed lime juice
1 whole nutmeg for grating or ground nutmeg
Vanilla ice cream and toasted pound cake slices

1. Cut each pineapple in half; set aside.
2. To prepare glaze, bring wine to a boil in saucepan and cook until it reduces to 1/2 cup, about 5 minutes. Whisk in butter and honey until melted and sauce thickens. Stir in lime juice and set aside.
3. Brush cut sides of pineapple with glaze and grill over medium-high heat 3 to 4 minutes on each side, turning once, or until pineapple is lightly charred. Grate or sprinkle fresh nutmeg over each pineapple.
4. Place 1/2 pineapple on each plate and place small piece toasted pound cake and small scoop ice cream alongside each. Drizzle with warm glaze.
5. Place any remaining glaze in small bowl and place on table.

Makes 8 servings

Tip: You can also use sliced, fresh pineapple rings in this recipe.

SOURCE: Fosters Wine Estates