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Chinese Lamb Rib braai

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lamb braai chops braai lamb chops lamb spit braai spit braai lamb braai lamb ribs lamb chops marinade for braai lamb chop marinade for braai braai lamb chops marinade

Ingredients

  • 800g lamb ribs
  • 1 tbsp vegetable oil
  • ½ cup hoisin sauce
  • ¼ cup salt-reduced soy sauce
  • 3 tbsp maple syrup
  • 2 garlic cloves, crushed
  • 4cm piece ginger, finely grated
  • 1 tsp Chinese 5 spice powder

To serve

  • Sliced red chilli
  • Green onionsSesame seeds
  • Asian greens
  • Jasmine rice

Directions

  1. In medium bowl add the oil, hoisin, soy sauce, maple syrup, garlic, ginger and 5 spice powder. Season and stir to combine. Place the lamb ribs in a large snap lock bag or glass container, add the marinade and rub to coat. Marinate at room temperature for 30 minutes.
  2. Preheat a barbecue or char-grill pan to medium heat. Drain ribs, reserving marinade. Add the ribs and cook until browned and charred on all sides, turning regularly to prevent burning, for 15 to 20 minutes, or until cooked through. Set aside covered with foil to rest for 5 minutes.
  3. Heat the reserved marinade and 1/3 cup (80ml) water in a small saucepan over medium-low heat for 4 to 5 minutes until slightly thickened and heated through.
  4. Serve ribs drizzled with marinade, sprinkled with chilli, green onions and sesame seeds with Asian greens and rice on the side.

Lemon & Olive Oil Snoek Fish Braai

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Discover a delicious Snoek fish braai recipe infused with the vibrant flavors of lemon and olive oil. Perfect for your next outdoor gathering, this flavorful dish combines the richness of Snoek fish with the tangy freshness of lemon and the smoothness of olive oil. Get ready to impress your guests with this South African-inspired seafood delight.

A classic snoek braai recipe

Ingredients

  • 1 snoek fillet
  • 1 ½ teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • Good quality olive oil, about ½ cup
  • Additional coarse sea salt
  • 1 or 2 lemons cut into wedges
  • ½ cup chopped parsley, optional

Directions

  1. Rinse the fish fillets and lay it onto paper towels. Use the paper towels to pat the fish dry and place the fillets on a wire rack (a baking or cooling rack placed inside of a baking sheet works great to catch any drips and spills).
  2. Sprinkle half the salt and half the pepper over the fish. Carefully drizzle half of the olive oil over the seasoned fish.
  3. Using a pastry brush or your fingers, evenly distribute the oil all over that side of the fish.
  4. Flip the fish over on the rack and repeat with remaining salt, pepper, and oil. Let the fish rest and marinade while you fire up the grill.
  5. Get your grill heat to high and allow it to heat for 5 to 10 minutes until the grill is very hot.
  6. Carry the fish out and open the lid to the grill, it should be very hot. Use a brush to scrap the grill grate clean and then lower the temperature to low.
  7. Place the fish on the grill, close the lid, and leave the fish to cook with the lid closed, without turning for 7 to 10 minutes (chances are really good your fish will be done right at 7 minutes unless it is very thick, check it 7 minutes!).
  8. The fish should be white and flakey when you test it with the end of a paring knife. Using a metal spatula remove from the grill.
  9. Sprinkle with additional sea salt and lemon juice before serving and then serve with additional lemon slices and chopped parsley to suit individual tastes

Asian BBQ Salmon Fish Braai

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Ingredients

spicy sauce:

  • 4 tbsp. Hoisin sauce
  • 2tbsp. Rice vinegar
  • 2 tbsp. Low-sodium soy sauce
  • 2 tbsp. Mirin
  • ½ tsp. Garlic chili paste
  • 1 tbsp. Crushed fresh ginger
  • juice of ½ lime.
  • Vegetable oil or olive oil for garnishing
  • Thinly sliced spring onions, sesame seeds
  • 4 Pieces of 115 grams of salmon fillets with skin

Directions

  1. First, you need to sprinkle salt on the salmon fillets an hour before putting it over the grill. It will be even better if you keep it a night before to let the salt embed properly in the fillet.
  2. You can use sealing plastic over the bowl and keep it inside the refrigerator. Maintain a mild temperature to avoid over-freezing.…
  3. Take a bowl, big enough to fluff up Hoisin sauce, rice vinegar, soy sauce, mirin, garlic chili paste and lime juice.
  4. After whisking the ingredients, season the salmon by massaging. Keep it for half an hour to let the seasoning sink in.
  5. Now, preheat the braai on high
  6. Place the salmon’s skin part unto the braai grill, brush lightly with sauce and close the lid for 4 minutes if you are cooking in high heat and 6 minutes if on low heat.
  7. After 4 minutes, flip the side carefully using a wide spatula to avoid flaking. This time, you need to cook only for 2 minutes.
  8. You’ll see your salmon’s middle part turning pinkish and are now cooked medium-rare.
  9. Use a spatula to take out the fillet. You can garnish it with spring onion and sesame seeds. Pour the sauce to enrich the taste.

Garlic And Herbs Salmon Fish Braai

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fish braai ideas

Ingredients

  • 6 Fresh salmon fillets
  • 5 Tbsp olive oil
  • 100g brown sugar
  • 1/2 cup soy sauce
  • lemon zest of 2 lemons
  • 2 Tbsp Dijon mustard
  • 1/4 cup parsley
  • 1/8 cup thyme
  • salt and pepper
  • 2 lemons sliced in wedge to serve  

Directions

  1. Place olive oil, brown sugar, soy sauce, lemon zest, Dijon mustard, parsley, thyme, salt and pepper in a bowl. Shake to combine.
  2. Reserve 1 tablespoon of marinade for later use. Add the garlic to the bowl.
  3. Add the salmon and marinade to a resealable freezer bag and seal. Shake to coat the salmon with the marinade.
  4. Marinate in the refrigerator for at least 1 hour, or a maximum of 8 hours.
  5. Remove the salmon from the marinade and scrape off any remaining seasoning or garlic (otherwise they could burn on the grill!).
  6. Preheat an outdoor grill or indoor grill pan over medium heat. If you’re using an outdoor grill, be sure to coat the grate of your grill with vegetable oil.
  7. Add the salmon fillets and cook for 5-6 minutes on each side or until the salmon is not translucent.
  8. Spread the reserved marinade over the salmon fillet and serve.

Tandoori Tikka Fish Braai Skewers

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fish braai ideas

Ingredients

  For the first marination:

  • 500g of Elf fillets cut in squares (about 5cmX5cm, approximately)
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon red chilli powder
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoons lemon juice
  • Salt to taste

   For the second marination:

  • 2 tablespoons plain yoghurt
  • 2 tablespoons Tandoori Masala
  • 2 tablespoons oil
  • 2 tablespoons Chickpea flour

Directions

  1. Cut the fish fillets in cubes about 5cmX5cm approximately.
  2. In a bowl mix all the pieces with the ingredients of the first marination. Let it marinate for 30 minutes or an hour in the fridge.
  3. In a frying pan lightly roast the chickpea flour or Besan and let it cool down.
  4. After 30 minutes take the fish out of the fridge and add all the ingredients of the second marination including, the chickpea flour. Mix well to coat every piece. Leave it for another 15 minutes in the fridge.
  5. After 15 minutes, take them out of the fridge and skewer them onto the bamboo skewers and brush with oil.
  6. Put on the grill on high heat. When it is hot, place the skewers. Cook them for 3-4 minutes on each side or until cooked.
  7. Serve them with Roti or Naan with Mint Chutney.

Chilli & coriander butter Prawn braai Skewers

A Prawn bbq idea with a spicey thai butter

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Prawn braai ideas

Ingredients

  • 1kg large raw tiger prawn , heads removed, but unpeeled

For the butter

  • 1 large garlic clove
  • 1 small bunch of coriander, roughly chopped
  • 1 red chili, deseeded and chopped
  • tsp paprika
  • black pepper and salt to taste
  • juice 2 lime, plus wedges to serve
  • 200g butter, softened

Directions

  1. To make the butter, put the garlic, coriander, chilli and lime juice in a food processor and pulse until chopped but not sludgy.
  2. Remove 1 tbsp of the mix, toss with the prawns and set aside in the fridge. Add the butter and some seasoning to the food processor, and pulse again until everything is combined.
  3. Scrape out onto a sheet of foil, roll into a sausage and put in the freezer to harden.
  4. Fire up the barbecue. When the coals have just turned white, cook the prawns for 3-4 mins on each side until they turn pink.
  5. Lift them off the barbecue onto a platter and, while still sizzling hot, melt thin slices of about half the butter over the prawns.
  6. Melt the remaining butter and serve with the prawns to dip into, and lime wedges for squeezing over.

Caprese Braai Pasta Salad

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Ingredients

FOR THE SALAD

  • 450G. fusilli, cooked
  • 8 oz. ciligini, halved (small mozzarella balls, mozzarella chopped into 1/8´s works too)
  • 2 pt. grape tomatoes, halved
  • 1/4 c. thinly sliced basil, plus more for garnish
  • Balsamic glaze, for drizzling

FOR THE DRESSING

  • 1/2 c. extra-virgin olive oil
  • 3 tbsp. red wine vinegar
  • 1 tsp. Italian seasoning
  • 1 clove garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • Crumbled feta, for serving
  • Crushed red pepper flakes, for serving

Directions

  1. In a large bowl, combine fusilli, ciligini, tomatoes and basil.
  2. In a medium bowl, combine oil, vinegar, Italian seasoning and garlic. Season with salt and pepper and whisk until combined.
  3. Pour dressing over pasta salad and toss to combine. Garnish with sliced basil, drizzle with balsamic glaze and serve.

Honey Barbecue Bacon Braai Burger Recipe

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Ingredients:

  • 0.6 kg mince beef
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon salt
  • 4 tablespoons bbq sauce mixed with 1 tablespoon of honey
  • 4 slices hickory-smoked bacon
  • Olive Oil
  • brioche burger buns
  • 1 head lettuce

Directions

  1. In a mixing bowl combine the beef, salt, pepper, garlic powder, onion powder, Honey BBQ Sauce. Mix well with your hands and then form meat into patties, you should be able to make 2, 300g burgers.
  2. Place your pan over medium-high heat. When pan is hot, toss in your bacon slices and cook on each side until crispy. Take off and set on paper towels to drain oil. On the braai, cook your burgers. Cook for about 4-5 minutes per side, doing this for each. When burgers are finished, set aside.
  3. Place your pretzel buns down on braai and quickly toast them.
  4. Build your burger.
  5. Serve right away with your favorite sides.

Onion Mushroom Braai Burger Recipe

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Ingredients:

  • 4 hamburger patties
  • kosher salt
  • Freshly ground black pepper
  • 4 Slices swiss cheese
  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, sliced
  • 12 oz. sliced cremini or baby bella mushrooms
  • 4 Hamburger buns

Directions

  1. Heat braai grill to high. Season burger patties with salt and pepper and grill until pink, 6 minutes per side for medium. Add cheese and let melt, 1 minute.
  2. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 4 to 5 minutes, then add mushrooms and cook until liquids are released and mushrooms are golden, 8 to 10 minutes more.
  3. Assemble burger: Top each bun bottom with patty, mushrooms, and onions; add top buns and serve.

Super Garlic Braai Burger Recipe

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Ingredients:

FOR BRUSCHETTA TOPPING

  • 3 roma tomatoes, seeded and chopped
  • 6 large basil leaves, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp. extra virgin olive oil
  • 2 tsp. balsamic vinegar
  • Kosher salt
  • Freshly ground black pepper


FOR BURGER

  • 750g. beef mince
  • 2 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper

FOR GARLIC SAUCE

  • 2 tbsp. butter
  • 3 cloves garlic, minced
  • 2 tbsp. all-purpose flour
  • 1 c. whole milk
  • 2 oz. cream cheese
  • 1/2 c. shredded mozzarella
  • 1/4 c. freshly grated Parmesan

FOR SERVING

  • 4 burger buns
  • 2 tbsp. melted butter
  • 1 clove garlic, halved
  • 2 c. loosely packed rocket

Directions

  1. Make bruschetta: combine all ingredients in a medium bowl and season with salt and pepper. 
  2. Form beef into 4 equally sized patties and season all over with garlic powder, salt, and pepper.
  3. Make garlic sauce: in a medium skillet over medium heat, melt butter. Add garlic, and cook until fragrant, 1 to 2 minutes. Add flour and cook until no longer raw, 1 to 2 minutes more. Add milk, bring up to a simmer, and cook until thickened slightly, 2 to 3 minutes. (It should be gravy-like in consistency!) Then add cream cheese and cheeses and stir until they have melted completely and mixture is smooth. Season with salt and pepper and remove from heat. 
  4. Prep buns: brush cut side of buns with butter and toast in a large skillet over medium heat until golden. Rub cut side of garlic clove on toasted buns.
  5. Heat grill to medium-high heat. Add burgers and grill until charred, about 4 minutes. Flip and cook until cooked to your liking, about 4 minutes more for medium.
  6. Build burgers: place a handful of arugula on bottom bun, then top with burger, cheese sauce, bruschetta, and top bun.

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