One of my favourite Sunday Times features to create was the Heritage Day one which featured this recipe for Monkey Gland Rump Kebabs and it has finally made it to the blog. When I was given the task to create 5 recipes to celebrate the public holiday also known as Braai Day (Barbecue Day) I set out to give the South African braai a new look while referencing the classics that form the basis of a braai.
I marinated chicken in craft beer, gave coleslaw a modern makeover, turned the classic braaibroodjie into a gourmet bread of epic proportions and elevated the most South African dessert of all time, the peppermint crisp tart to a glorious ice cream cake.
Monkey gland sauce is a rather peculiarly named sauce that was brought to South Africa by Cavaliere Fiorino Luigi Bagatta in 1935, introducing diners at the Carlton Hotel in Johannesburg to Monkey Gland Steak. It does not contain any monkey parts but is a mix of mainly tomato sauce, chutney and Worcestershire sauce with a few other aromatics.
It was hugely popular in steakhouses in the 70’s and 80’s but is something I have not seen on menus in quite a while and loved the idea of creating a modern barbecue recipe with this blast from the past. The sauce is delicious as a marinade and serving some of the sauce heated with the grilled kebabs makes it doubly delicious. Yum!
Our next Food Photograph Workshop is on the 21st of February and we still have a few spots open. You can get more details here and do let me know if you would like to book your spot for a fun and creative day out of the city. If you want to get more comfortable with your camera and learn how to take better photos, then this is the perfect chance to do it.
- 1 kg rump steak with good layer of fat
- Monkey Gland Marinade:
- oil for frying
- 1 small onion, finely chopped
- 1 clove garlic, mashed
- 1 cup hot fruit chutney
- 1 cup tomato sauce
- 1 tbsp apple cider or malt vinegar
- 3 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 – 2 tsp hot chilli sauce (optional)
- Good pinch of salt
- Fry the onion until soft and translucent over a gentle heat
- Add the garlic and fry for a few more minutes
- Add the rest of the ingredients and simmer for 5 minutes or so until thickened
- Slice the rump into 1 cm thick strips
- Marinade in 2 thirds of the monkey gland sauce for at least an hour
- Thread the marinated strips of rump onto kebab sticks (if using wooden stick pre-soak them in water to make sure they do not catch alight)
- Braai over medium coals, basting with the marinade and turning regularly until cooked to the desired level of doneness
- Warm up the left over third of the sauce and serve with the kebabs
** This recipe first appeared in the Sunday Times Food Weekly