Sophia Lindop Braai & Potjie, flavours and traditions
Sophia Lindop grew up in Douglas in the northern Cape where she live with her parents on a large farm, Her grandfather was the town doctor.
Sophia is a trained Chef, and over the last couple of years has specialized in the food of Lebanon, the country of her ancestors. She gives cookery classes in Lebanese food. You can find her programme on her website – CLICK HERE. You can also buy the two books mentioned in this post on her website.
Sophia Lindop’s Magnum Opus, Going Home
This recipe comes from Braai & Potjie, flavours and traditions
Sophia Lindop’s Stuffed Beef Fillet
Serves 4 to 6
Ingredients
10 g chives, finely chopped
120 g sundried tomato in olive oil, drained and chopped
1 wheel of feta, crumbled
800 g beef fillet
Olive oil
salt and pepper
Method
Mix the chives, sundried tomatoes and feta together.
Cut a slice in the top part of the fillet, about two-thirds of the way into the meat. Stuff the mixture into the pocket and secure the meat using toothpicks. Rub the fillet with olive oil.
Braai over hot coals, beginning on the side of the filling, browning each side before turning. Season with salt and pepper.
When brown, remove from the fire and allow to rest for a few minutes. Cut into slices of about 2 cm thick and serve with a potato gratin.
Chef’s note
Do not handle the meat a lot while on the fire to prevent the filling from dropping out.
Sophia Lindop in her kitchen in Cape Town
Hope you enjoy National Braai Day – the one thing that all the people in this country do is to cook over a fire.
