To celebrate a 100 years’ of Sedgwick’s Old Brown, I made summery prawn and chicken skewers – marinated overnight in a Sedgwick’s marinade. It was a delightful combo of flavours with the sweet marinade giving the skewered chicken and prawn a deep and enchanting taste. I also made a crunchy salad with a lovely dressing. The result… a perfectly, light yet satisfying summer lunch. Scrumptious, healthy and just irresistibly delicious.
The Original Sedgwick’s Old Brown has been part of the South African history and culture for a 100 years now. No, it’s not a ‘60’s thing or a 70’s thing… it is not something that just your folks used to enjoy. Ask your grandparents…I bet they will be able to tell you a Sedgwick’s story or two…and such stories go back generations to 1916. At that time World War I was going on; the light switch was invented and Albert Einstein completed his formulation of a general theory of relativity. Since 1916, The Original Sedgwick’s Old Brown has become part of our heritage.
In my student days, come June every year, we made the trek to the Grahamstown Festival. And those who know the Eastern Cape … well June is freezing cold. We used to stay in tents on the outskirts of the town, in the evenings we huddled around the fire, old faithful Sedgwick’s kept the conversation going – and kept us warm at night. I remember the many hours we sat around the fire mesmerized by Johannes Kerkorrel en die Gereformeerde Blues Band and Johnny Clegg. We also could not stop talking about the talent of Paul Slabolepszy and Andrew Buckland. More often than not, the length and depth of those conversations, depended largely on how many bottles of Sedgwick’s we had… 🙂 Those were the days.
Prawn and chicken skewers on the braai
500 g chicken, big chunks
100 ml Sedgwick’s Old Brown
60 ml red wine vinegar
5 ml salt
1 garlic, grated
45 ml coriander, chopped
juice and grated peel of ½ lemon
2 pinches smoked paprika (optional – I just love the smokey flavour)
5 ml chilli flakes (optional – I also love a bit of a bite)
salt and pepper
Mix all the ingredients for the marinade together and marinade the prawns and chicken for at least 4 hours. I left mine to marinade overnight. Thread chicken and prawns onto skewers (soak wooden skewers in water first to prevent scorching on a braai or grill), leaving a small gap between each piece for even cooking. Season with salt and pepper. Braai for about 10 minutes or until chicken is cooked through and the prawns have turned bright pink.
Crunchy vegetable salad
500 ml cabbage, sliced
2 large carrots, grated
200 g green beans, thinly sliced
200 g baby corn, thinly sliced
100 g unsalted cashews, crushed
2 spring onions, chopped diagonally
a large handful coriander, chopped
30 ml sugar
30 ml Sedgwick’s Old Brown
45 ml vinegar
15 ml sesame oil
30 ml sunflower oil
15 ml soy sauce
1 red chilli, chopped
Chop and grate all the fresh ingredients. Mix all the salad dressing ingredients well. Mix everything together.