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Steak with roquefort sauce

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Ingredients

 

  • 1 tsp garlic granules
  • 2 tsp mild chilli powder
  • 2 sirloin steaks, at room temperature
  • 200g oven fries
  • 1 tbsp hot sauce
  • 1 tbsp butter
  • to serve salad leaves

 

BLUE CHEESE SAUCE

 

  • 50g dolcelatte
  • 1 tbsp mayonnaise
  • 2 tbsp greek yogurt
  • 1 tsp white wine vinegar

 

Directions

 

  1. Mix the garlic granules and chilli powder, and season well. Oil the steaks then sprinkle 2 tsp of the spice mix over both sides and rub in. Leave to marinate for 10 minutes.

  2. Cook the fries following pack instructions. Sprinkle over and toss through the remaining spice mixture for the final 5 minutes of cooking time.

  3. Use a small food processor to whizz the cheese sauce ingredients together, adding a splash of water if it seems a little thick, and season (or mash together in a bowl – you won’t get as smooth a sauce but it will still taste good).

  4. Heat a griddle pan or heavy frying pan to high and cook the steaks for 2 minutes on each side, then rest under foil.

  5. Melt the hot sauce and butter together in a small pan. Tip in any resting juices and slice the steak. Serve on warm plates with the fries, salad and the hot butter sauce spooned over. Serve the blue cheese sauce in a bowl for dipping.

Chargrilled steak with Tabasco butter and avocado salad

steak braai tabasco

Ingredients

  • 50g butter, softened
  • Tabasco jalapeño sauce
  • 1 small spring onion, very finely chopped
  • 2 sirloin steak
  • ground cumin
  • 1 avocado, cut into chunks
  • 10 baby plum tomatoes, halved
  • ¼ red onion, finely sliced½ lime, juiced
  • chopped to make 2 tbsp coriander


Directions

  1. Mash the butter with some Tabasco and the spring onion.
  2. Form it into a sausage by rolling it in clingfilm and freeze.
  3. Rub the steak all over with olive oil, then season with salt, pepper and a good pinch of cumin.
  4. Heat a braai to high and chargrill the steak for 2-3 minutes on each side. Hold down on the fat side to crisp it up.
  5. Toss the avocado, tomatoes, onion, lime and coriander with seasoning and a pinch of cumin.
  6. Serve with the steak and add a slice of jalapeño butter to each.

Braai kofte with whipped feta

Ingredients

  • 800g beef or lamb mince
  • 1 small onion, finely grated or finely chopped
  • pinch of dried chilli flakes
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 6 flatbreads
  • handful of mint leaves
  • pinch of sumac, to serve
  • 3 tbsp pine nuts, toasted, to serve

WHIPPED FETA

  • 150g feta, crumbed
  • 50g full-fat greek yogurt
  • TAHINI SLAW
  • 2 carrots, julienned
  • ¼ white or red cabbage, finely shredded
  • 3 spring onions, julienned
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • squeeze of lemon juice

Directions

  1. Combine the mince, onion, spices and some seasoning in a bowl and pound with clean hands until really well combined.
  2. Divide into 12 balls and mould onto metal skewers. Chill until ready to cook.
  3. Put the feta and yogurt in a small blender and whizz until smooth and creamy. Toss the slaw veg in a large bowl, then whisk the tahini, oil, lemon, a splash of water and a pinch of salt until the consistency of single cream, and fold through the veg. Taste and add more lemon or salt, if you like.
  4. Heat the BBQ and let the larger flames die down, or heat the grill to high. Grill the kofte for 8-10 minutes, turning regularly, until golden brown and cooked through.
  5. Spoon the whipped feta over the warmed flatbreads and add the kofte. Serve with the slaw alongside, and sprinkle over the mint leaves, sumac and pine nuts to serve.

Grilled kofte

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Ingredients

 

  • 1 large onion, coarsely grated
  • 50g flat-leaf parsley, finely chopped
  • 400g lamb mince
  • 400g beef mince
  • 3 tbsp Turkish sweet red pepper paste
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp pul biber
  • 2 tsp dried mint
  • 1½ tsp freshly ground black peppercorns
  • 1½ tsp sea salt flakes
  • flatbreads, salad, hummus and chips, to serve

 

Method

 

  1. Put the grated onion in a sieve and squeeze out the juice before putting in a large bowl.
  2. Add all the other ingredients and, with clean hands, mix well. Divide and shape the mixture into 12 patties and lay them on a baking sheet.
  3. Put the baking sheet in the fridge and chill the patties for 1 hour, removing them from the fridge 30 minutes before you’re ready to cook them. To braai, make sure the coals are hot but mostly white and the grill is also very hot.
  4. Cook the patties for 6-8 minutes on each side, turning carefully for even cooking.
  5. Try not to turn them over until they have charred and sealed on the underside to prevent them from sticking to the grill.
  6. Alternatively, preheat the braai to medium-high. Line a baking sheet with foil and lay a grill rack on top.
  7. Evenly space the patties on the rack and cook for 6-8 minutes on each side, turning a couple of times. Serve in flatbreads with salad, hummus and chips.

Ginger-Soy Chicken Marinade

Ingredients 4 lb.mix of bone-in chicken thighs, breasts, and drumsticks 1/2 c. low-sodium soy sauce 3 tbsp. honey 2 tbsp. rice wine vinegar 2 tsp. toasted sesame oil 2 green onions, cut into thirds 1 2″-piece ginger, thinly sliced 3 garlic cloves, smashed 1 jalapeño, halved   Directions   In a large bowl or ziplock […]

Ingredients

  • 4 lb.mix of bone-in chicken thighs, breasts, and drumsticks
  • 1/2 c. low-sodium soy sauce
  • 3 tbsp. honey
  • 2 tbsp. rice wine vinegar
  • 2 tsp. toasted sesame oil
  • 2 green onions, cut into thirds
  • 1 2″-piece ginger, thinly sliced
  • 3 garlic cloves, smashed
  • 1 jalapeño, halved

Directions

  1. In a large bowl or ziplock bag, combine soy sauce, honey, vinegar, and sesame oil. Whisk to combine, until honey is fully dissolved.
  2. Add remaining ingredients to bowl or bag. Cover or seal and refrigerate at least 1 hour, up to overnight. Flip the bag occasionally to insure even marination.
  3. Transfer chicken and marinade to  braai , arranging chicken pieces in an even layer, skin-side up.
  4. Braa uncovered for 15 to 25 minutes, basting throughout through until the internal temperature reaches 90°c. Cook to desired readiness.

Kansas City-Style BBQ Sauce

Ingredients

  • 1 1/2 c. ketchup
  • 1 c. packed brown sugar
  • 1/2 c. water
  • 1/4 c. apple cider vinegar
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. molasses
  • 1 tsp.kosher salt
  • 1/2 tsp.garlic powder
  • 1/2 tsp.onion powder
  • 1/4 tsp.ground mustard
  • 1/4 tsp.paprika

 

Directions

  1. In a medium saucepan over medium-high heat, whisk all ingredients until combined.
  2. Bring mixture to a boil, then reduce heat and simmer, stirring occasionally, until thick, about 45 minutes.
  3. Let cool to room temperature and store refrigerated in an airtight container.

Best-Ever Braai Chicken Wings

For more similar excellent chicken wing braai recipes and chicken braai recipes click here! more recipes…

Ingredients

  • 3 pounds fresh chicken wing sections
  • 1-2 beers of choice
  • 2 teaspoons kosher salt
  • 3/4 cup Buffalo Hot Wing Sauce
  • 4 tablespoons melted unsalted butter
  • 1 heaping teaspoon garlic powder
  • 1 heaping teaspoon smoked paprika
  • for serving, as desired: crumbled blue cheese, freshly snipped chives or green onions, blue cheese dressing or ranch dressing (see Recipe Notes for our go-to wing dip!), sliced carrots, sliced celery, etc.

Instructions

  1. Brine the chicken wings in beer: Place the chicken wings in a large airtight container or resealable plastic bag.
  2. Pour the beer over top & season with the kosher salt.
  3. Toss to combine well, ensuring all the of the chicken wings are submerged in the brine.
  4. Cover/seal & transfer to the refrigerator to brine for at least 12 hours or up to 3 days.
  5. The longer you’re able to brine, the juicier & more flavorful your grilled buffalo chicken wings will be.
  6. Grill prep: About 30 minutes before you’re ready to braai, pull the wings out of the refrigerator to come to room temperature for more even grilling.
  7. Prepare your braai for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat.
  8. If using a gas braai, begin preheating at least 15 minutes before grilling.
  9. If using charcoal, light the charcoal at least 30 minutes prior to grilling. This is also a great time to mix up the buffalo sauce – simply add the Hot Sauce, melted butter, garlic powder, & smoked paprika to a small bowl & mix to combine well.
  10. Grill the wings with indirect heat: Once the braai is hot, place the brined chicken wings on the indirect side of the braai, shaking off & discarding any excess beer brine.
  11. Arrange the wings as close to the fire as possible without being over the direct heat.
  12. Close the braai lid & cook the wings with indirect heat for 7-10 minutes.
  13. Flip the wings, rearranging them so the wings furthest from the direct heat source in the first half of the cook are closest to the heat during the second half, & vice versa.
  14. Close the braai lid & cook the wings with indirect heat for 7-10 minutes more.
  15. If your wing sections are smaller, they’ll grill up in closer to 7 minutes per side, if larger it’ll take closer to 10 minutes per side – the goal is to cook the wings almost entirely with indirect heat.
  16. Char the wings over direct heat: Arrange the cooked wings over the direct heat to finish them off with a good crispy char, about 2 minutes per side or until as charred as desired, carefully brushing with the prepared buffalo sauce as they cook.

Garlic Chili Braai Chicken Wings

braai chicken wings best recipes

Ingredients

  • 1/3 c. extra-virgin olive oil
  • 1/3 c. low-sodium soy sauce
  • 1/4 c. honey
  • 1/4 c. chili garlic sauce
  • Juice of 1 lime
  • 4 cloves garlic, minced
  • 1 tbsp. freshly minced ginger
  • 1 KG. chicken wings

Directions:

  1. In a large bowl, whisk together oil, soy sauce, honey, chili garlic sauce, lime juice, garlic, and ginger. Set aside ½ cup of mixture.
  2. Add chicken wings to remaining marinade and toss to coat. Cover and refrigerate for 2 hours.
  3. Preheat braai to at least 200°c . Remove wings from marinade and place on braai.
  4. Cover and bake until golden and crispy, 50 to 60 minutes, flipping wings constantly throughout.
  5. In a small saucepan over medium heat, add reserved marinade. Bring to a boil, then reduce heat and let simmer until thickened, 10 minutes.
  6.  Brush sauce over wings and braai until caramelized, 2 to 3 minutes.

Amarula malva pudding

Ingredients

 

Malva pudding

  • 180g castor sugar
  • 2 large eggs
  • 15ml (1 tbsp) apricot jam
  • 70g butter, melted
  • 5ml (1 tsp) white spirit vinegar
  • 80ml (1/3 cup) milk
  • 140g cake flour, sifted
  • 5ml (1 tsp) bicarbonate of soda
  • pinch salt

 

Amarula syrup

  • 150g butter
  • 230g demerara sugar
  • 125ml (½ cup) fresh cream
  • 250ml (1 cup) Amarula
  • pinch salt

 

Custard

  • 400ml milk
  • 5ml (1 tsp) vanilla essence
  • 40g castor sugar
  • 4 large eggs
  • pinch salt

 

Directions

 

  1. For the malva sponge, preheat the oven to 180°C. Grease an 18cm x 18cm x 5cm dish or a 20cm-round dish.
  2. Using electric beaters, beat the 180g castor sugar and 2 eggs together until pale and fluffy, about 5 minutes. Add the apricot jam and mix through. Add the 70g melted butter, vinegar and 80ml milk to the mixture and stir well to combine.
  3. Sieve the flour, bicarbonate of soda and pinch salt together. Combine with the egg mixture until smooth.
  4. Pour into the greased dish and bake until golden brown and a skewer inserted into the centre comes out clean, about 30 minutes.
  5. For the syrup, combine all of the ingredients together in a small saucepan. Bring to a boil, then remove from heat and set aside.
  6. Take the malva sponge out of the oven, prick all over with a skewer and pour the warm Amarula syrup over the top.
  7. For the custard, place the 400ml milk and vanilla essence in a medium saucepan and bring to a boil. Remove from heat and discard the tea bags. Combine the 40g castor sugar, 4 eggs and pinch salt and stir through the warm milk mixture.
  8. Place in a bowl over steaming hot water (not boiling) and stir with a wooden spoon until thickened, about 7 minutes. (Do not allow the water to touch the bottom of the bowl.) Strain through a fine sieve and serve with the warm malva pudding.

Malva Pudding Muffins

Ingredients

For the Malva Muffins

  • 270g brown sugar
  • 3 large eggs
  • 1 ½ Tbsp apricot jam
  • 30ml (2 Tbsp) butter
  • 1 ½ tsp vinegar
  • 125ml (½ cup) milk
  • 225g flour
  • 1 ½ tsp baking sod
  • ½ tsp salt

For the Sauce

  • 250ml (1 cup) cream
  • 150g butter
  • 100g brown sugar
  • 62ml (1/4 cup) hot water
  • 5ml (1 tsp) vanilla paste

Directions

For the Malva Muffins

    1. Preheat the oven to 180°C and grease the muffin tray well.
    2. In a large bowl, beat the sugar and eggs together until light and fluffy, then add the apricot jam.
    3. Melt the butter and beat into the mixture along with the vinegar and milk.
    4. Sieve the dry ingredients and fold into the wet mixture until well incorporated.
    5. Divide the mixture into the muffin holes, leaving a bit of space for the sauce. Bake for 10 minutes or until golden brown.

For the Sauce

    1. In a medium saucepan, heat all the ingredients until the butter is melted and the sugar has dissolved.
    2. Pour the sauce over the hot puddings and enjoy with vanilla custard and ice cream.

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