Using a Gas Braai on the Expresso Show
My second time on “Your Feel Good Morning Show”…
… was a lot less nerve wracking than the first time I was a guest on the Expresso show. I knew what to expect this time and didn’t have additional challenges such as cooking together with my six-year-old son Aiden or a mixer that didn’t want to switch on (you can watch the previous Expresso Show episode here).
The Everdure Force™ Gas Braai
Graeme Richards was asking me questions about my life after MasterChef, being a father to three children (and Father’s Day coming up), I shared tips and tricks about cooking and of course we spoke about the Everdure range and particularly the Everdure Force™, available on EI Online. I wasn’t making up stories when I said I use it for a quick supper during the week. As a South African I sure love a good braai, but there is no shame in using this gas braai. It is ideal for when you want the flavours and benefits of a braai but you just don’t have the time.
The Gas Braai I cooked on at Expresso is part of the Everdure by Heston Blumenthal range. Just in case you don’t know Heston Blumenthal, he is a three Michelin star chef (retained since 2004 for his London-based restaurant The Fat Duck). Let’s just say that he knows what a good cooking appliance should be like! In creating the range, Heston worked closely with designers and engineers combining the latest technology and design aesthetics. I can honestly say that it’s transformed by outdoor cooking (and back garden). The Everdure by Heston Blumenthal outdoor cooking appliances are available in stylish, contemporary colours which is like a breath of fresh air compared to other gas braais on the markets.
The Dishes I cooked on the Expresso Show
How to Make Grilled Lamb Skewers with Garlic Naan and Whipped Feta
How to prepare
Carefully cut the lamb off the bone, keeping one single piece of meat. Sprinkle olive oil and generously season.
Add the feta and cream cheese and blend on high speed adding a little milk if needed to make a smooth spreadable sauce.
Skewer 1 onion, then a pepper, then the lamb and repeat placing two lamb chops per metal skewer
Grill on a medium heat till cooked medium.
Grill the naan breads creating char lines
Spread the whipped feta, then slaw, then skewers and finally the pine nuts, pomegranates and dill.
Ingredients
2 Garlic Naan Breads
4 Lamb Loin Chops
2 Feta Discs
100g Cream Cheese
6 Small Red Onions
4 Mini Red Peppers
40g Pine Nuts (toasted )
1/2 cup Rainbow Slaw
50g Pomegranates
20g Fresh Dill
Salt and Pepper
How To Make Grilled Corn Cobs (Mielies with a Twist)
Corn on the Cob is always a win and a popular side dish in most South African homes. Our kids absolutely love them, and they regularly get them as a pre-dinner snack if their tummies can’t wait any longer but the meat is still cooking!
My three children Aiden (6), Olivia (4) and Harvey (2) enjoying corn on the cob at our home in Cape Town, South Africa
How To Make Grilled Corn Cobs (Mielies with a Twist)
Par boil the sweet corn for 5 minutes.
Pat dry with a towel and then coat with olive oil.
Sprinkle over smoked paprika powder and generously season with salt and pepper.
Grill on high heat charring the corn.
Sprinkle with Parmesan cheese.
The recipes are also available on the Expresso website and on will soon be added to my Recipes page.
About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (6), Olivia (4) and Harvey (2).
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