Garlic and Coriander Chicken Flattie and Buttery Rumps with Cheesy Stuffed Onions

Preparation: 10 minutes (plus marinating time)
Cooking: 50 minutes
Ready in: 1 hour (plus marinating time)
Servings: 6 to 8

Cooking guideline based on 3cm thick steak
Rare: 4 minutes on each side
Med-rare: 5 minutes on each side (recommended)
Medium: 6 minutes on each side

Garlic and Coriander Chicken Flattie and Buttery Rumps with Cheesy Stuffed Onions

INGREDIENTS:

1 whole chicken, butterflied
Handful of coriander, roughly chopped for garnish
Lemon, for serving
2 +-750g rump steaks
Butter, softened for basting
Olive oil

Chicken marinade:

1/2 cup olive oil
Juice from 1 lemon
3/4 cup fresh coriander
5 garlic cloves
1 green chilli
1 tsp ground coriander
1 tsp ground cumin
1 tsp salt

Cheesy stuffed onions:

6 onions, peeled
Olive oil
6 sprigs rosemary, chopped
3 cloves garlic, finely chopped
1 1/2 cups Parmesan cheese, grated
3/4 cup thick cream

Cauliflower steaks:

2 heads cauliflower
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika
1/4 cup olive oil
1 tsp parsley, chopped for garnish

METHOD:

To make the chicken marinade, place all the marinade ingredients into a food processor and blend until smooth.
Coat the chicken in the marinade and refrigerate for at least 4 hours. Remove from the fridge an hour before braaing so the meat can come to room temperature.
Prepare your braai and start by grilling the chicken over medium to hot coals for 40 to 50 minutes or until the skin is crispy and the juices run clear. *Start braaing the onions and cauliflower steaks about 20 minutes into the chicken’s cooking time.
In the meantime, prepare the cheesy stuffed onions and cauliflower steaks. Boil the onions for 15 minutes or until just tender. Remove and allow to cool.
Slice off the top 3cm of each onion and scoop out their insides, keeping the outer layers intact and trim the base of each onion so they sit upright.
Finely chop all the onion off-cuts and fry in olive oil with all the garlic and half the rosemary until the onions are soft. Remove from the heat, add half the Parmesan cheese and all the cream. Season with salt and pepper.
Spoon the mixture into each onion, sprinkle over the remaining rosemary and Parmesan and drizzle with olive oil. Wrap the onions in tin foil and cook on the braai grid for about 25 minutes or until tender.
Cut the cauliflower into thick slices to stay intact in high heat and drizzle with olive oil. Combine all the spices and rub onto the cauliflower. Grill the cauliflower steaks over a medium heat for about 10 minutes on each side or until it reaches your desired texture.
Drizzle olive oil over the rump steaks and season well with salt and pepper. Grill over a hot fire, basting with butter and turning to cook on both sides to your preferred doneness (see cooking guideline above).
Garnish the chicken with fresh coriander and a squeeze of lemon. Serve with the rump, cheesy stuffed onions and spiced cauliflower steaks.