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#FifaFood Knockdown

Australia and the Netherlands face each other in tonight’s game. But who will win on the cuisine front – Aussie spiced smoky braaied chicken or wholesome Dutch pork-and-lemongrass meatballs?



What’s more Aussie than a ‘barbie’?


Try this delicious spiced smoky braaied chicken recipe by Chef Ben O’Donoghue.




2 garlic cloves, peeled

finely grated zest and juice of 1 lemon

2 tbsp good-quality curry powder

a pinch of chilli flakes

3 tbsp olive oil

black pepper

12 chicken thighs, bone in, skin on

2 large bunches each rosemary and thyme

2 branches fresh bay leaves




  1. To make the marinade: smash the garlic with a little salt using a pestle and mortar. Add the lemon zest and juice, curry powder, chilli, oil and a good grinding of black pepper. Mix to a paste. This can be done in a mini food processor.
  2. Toss the chicken in the marinade and set aside while you light the braai.
  3. When the braai’s hot, lay the bunches of herbs on the grid and put the chicken, skin side up, on top.
  4. Close the lid, if your braai has one, and cook the chicken on the smouldering herbs for about 10 minutes or until the meat starts to colour.
  5. Turn the chicken and continue to cook for a further 20 to 30 minutes, turning as necessary, until it is slightly charred from the burnt herbs and cooked through to the bone. Serves 6.



Netherlands and South Africa share a great meal – lekker frikkadel!


Try our GH pork-and-lemongrass meatballs tonight:




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