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Braai Dessert Choc Raspberry Braai Broodjies

Braai Dessert

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Ingredients

  • 2 slices thick-cut bread of your choice (I used white, but fruit loaf tastes great as well)
  • 2 tbsp mascarpone cheese
  • 2 tbsp choc-hazelnut spread (best to use Nutella)
  • 2 tsp desiccated coconut (optional)
  • 8-10 raspberries
  • 2 tbsp butter

DIRECTIONS

  1. Spread mascarpone onto one slice of bread. On the other slice, spread Nutella. Sprinkle desiccated coconut (if using) on top of Nutella, then top with raspberries, pressing them slightly to flatten.
  2. Sandwich the two slices together. Spread half the butter onto the top of the sandwich.
  3. Place the sandwich, butter side down, into your braai, then spread the new top side with the remaining butter.
  4. Cook on the braai for 2-3 minutes, until bottom of the bread is toasted and golden. Use a spatula to carefully flip the sandwich over and cook for another 2-3 minutes until the bottom is toasted and golden.
  5. Remove from braai, slice and serve immediately.

Braai Dessert Pineapple Pizza

Braai Dessert

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A fruity and tropical braai dessert!

Ingredients

  • Pizza Dough
  • 3 tablespoons light brown sugar
  • ⅛ teaspoon ground cinnamon
  • 1 fresh pineapple
  • 1 (8-oz.) package cream cheese, softened
  • 3 tablespoons light brown sugar
  • ⅛ teaspoon ground cinnamon
  • Caramel topping
  • Toasted pecans
  • Fresh mint sprigs

Dough

  • 1 package active dry yeast (about 2 1/4 teaspoons)
  • 1 cup warm water (100° to 110°)
  • 1 ¼ cups cold water
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 5 1/2 cups unbleached bread flour, divided
  • Cooking spray

DIRECTIONS

  1. Prepare Homemade Pizza Dough, and grill both sides of rounds according to Our Grilled Pizza Technique (below).
  2. Cool crusts 10 minutes. Stir together 3 Tbsp. light brown sugar and 1/8 tsp. ground cinnamon. Cut pineapple into 1/2-inch slices, and spread brown sugar mixture on both sides.
  3. Grill, covered with grill lid, 1 minute on each side or until grill marks appear. Stir together softened cream cheese, 3 Tbsp. light brown sugar, and 1/8 tsp. ground cinnamon.
  4. Spread about 2 Tbsp. cream cheese mixture on each grilled pizza crust, and top with grilled pineapple slices. Drizzle with warm jarred caramel topping, and sprinkle with toasted pecans and fresh mint.
  5. Preheat grill to high (at least 200°) heat. Slide pizza dough rounds directly onto grill grate (cornmeal side down) from baking sheet, and grill, covered with grill lid, 3 to 4 minutes or until golden brown. Carefully flip dough.
  6. Top cooked side of crust with desired sauce and toppings.
  7. Grill, covered with grill lid, 3 to 4 minutes or until cheese is melted and bubbly.

Dough

  1. Dissolve yeast in 1 cup warm water in a small bowl; let stand 5 minutes. Combine 1 1/4 cups cold water, oil, sugar, and salt in a small bowl; stir with a whisk.
  2. Weigh or lightly spoon about 5 1/4 cups flour into dry measuring cups; level with a knife. Combine flour, yeast mixture, and cold water mixture in bowl of a stand mixer fitted with a dough hook. Mix on low 8 minutes or until dough begins to form. Let rest 2 minutes; mix on low 6 minutes or until dough is smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 2 minutes); add enough of the remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
  3. Divide the dough in half, and place each portion in a large zip-top bag coated with cooking spray. Seal and chill overnight or up to 2 days. Let stand at room temperature for 1 hour before using.

Tangy Chopped Braai Summer Salad

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Ingredients

  • 1/4 c. olive oil
  • 2 tbsp. red wine vinegar
  • 1 tbsp. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 2 romaine hearts, chopped
  • 2 Persian cucumbers, chopped
  • 1 small fennel bulb, chopped, plus 1/4 cup fronds
  • 1/4 small red onion, chopped
  • 1 (15-ounce) can chickpeas, rinsed
  • 1 c. fresh flat-leaf parsley leaves
  • 1 c. fresh basil leaves, torn

Directions

  1. Whisk together oil, vinegar, and mustard in a bowl.
  2. Season with salt and pepper.
  3. Add romaine, cucumbers, fennel and fronds, onion, chickpeas, parsley, and basil and toss to combine.

Luscious Asparagus and Parmesan Braai Summer Salad

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Ingredients

  • 1 bunch asparagus, trimmed and shaved or thinly sliced lengthwise
  • 2 tbsp. olive oil
  • 1 tbsp. plus 1 teaspoon, fresh lemon juice
  • 3 tbsp. toasted pine nuts
  • 3 tbsp. golden raisins
  • 1 oz. Parmesan, shaved (about 1/4 cup)
  • Kosher salt and freshly ground black pepper

Directions

  1. Arrange asparagus on a platter. Drizzle with oil and lemon juice. Let stand 10 minutes. Top with pine nuts, raisins, and Parmesan. Season with salt and pepper.

Green Bean Braai Summer Salad

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Ingredients

  • English cucumber, quartered and cut into 1-inch pieces
  • sugar
  • Kosher salt and freshly ground black pepper
  • green beans, trimmed
  • scallions, cut into 2- to 3-inch pieces
  • olive oil
  • lemon zest plus 1 tablespoon lemon juice
  • chopped fresh dill

Directions

  1. Set up grill for direct cooking and heat to medium-high. Place cucumber in a colander and sprinkle with sugar and 1 teaspoon salt. Let stand 15 minutes. 
  2. Toss together green beans, scallions, and oil in a bowl. Season with salt and pepper. Grill in a grill basket over direct heat, tossing occasionally, until beans are charred and tender, 12 to 14 minutes. 
  3. Toss together cucumbers, green beans, lemon zest and juice, and dill in a bowl. Season with salt and pepper.

Smokey Snoek Fish Braai

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fish braai ideas – this works best with snoek !

Ingredients

  • snoek or any other fillet of fish can be use
  • salt
  • pepper
  • ½ cup of lemon juice
  • juice of 1 fresh orange
  • 2 tablespoons garlic
  • 100 g of butter
  • 1 onion, cut into rings
  • 3 green chillies, finely chopped
  • about ½ chopped lemon
  • few drops of olive oil

Directions

  • Lay a big enough piece of strong foil on the table, big enough to cover the fish, or use two layers.
  • Put the fish on the foil.
  • Rub in the salt, pepper, garlic, butter, lemon juice and orange juice into the fish both sides.
  • Layer the onion rings and lemon slices on top of the fish. Put a few drops of olive oil. (about 1 tablespoon)
  • Seal the foil properly.
  • Braai each side for 25 min on a simmering flame, no open flame!

Garlicky Herb Snoek Fish Braai

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fish braai ideas – this works best with snoek !

Ingredients

  • 4 garlic cloves, finely chopped
  • ½ cup fresh parsley, chopped
  • ½ cup fresh thyme, chopped
  • ½ cup fresh oregano, chopped
  • 2 lemons, zested and juiced
  • 1/3 cup olive oil
  • 4 Tbs soy sauce
  • Pinch of chilli
  • 2 Tbs honey
  • Black pepper
  • ½ snoek, butterflied

Directions

  1. In a bowl, mix together the garlic, parsley, thyme, oregano, lemon zest, juice, olive oil, soy sauce, chili and honey.
  2. Season the snoek with black pepper then pour half of the marinade over the fish.
  3. Place the fish onto a hot braai and braai on both sides for about 15 minutes, basting continuously. Serve the fish alongside a fresh green salad.

Thai Red Snapper Fish Braai

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fish braai ideas

Ingredients

  • 1/4 cup chopped cilantro
  • 2 tablespoons minced fresh ginger
  • 2 scallions, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon Asian sesame oil
  • 1 tablespoon canola oil, plus more for rubbing

Directions

  1. Chop all of the ingredients except the oil together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil.
  2. Make 5 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone.
  3. Lightly season the fish with salt and fill the slashes with the paste. Rub the fish all over with canola oil.
  4. Light a grill and oil a grill basket that’s large enough to hold the fish.
  5. Set the fish in the basket and grill over moderate heat, turning once, until the flesh just flakes with a fork, about 20 minutes.
  6. Carefully remove the fish from the basket and transfer to a platter. Using 2 forks, lift the fillets off the bones and serve.

Buffalo Chickpea Summer Braai Salad

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Ingredients

  • FOR CHICKPEAS:
  • 2 cans (13.5-oz.) chickpeas, drained and rinsed
  • 3 tbsp. extra-virgin olive oil
  • 1/3 c. Franks hot sauce
  • 2 tbsp. melted unsalted butter
  • Kosher salt
  • Freshly ground black pepper

FOR DRESSING:

  • 1/4 c. mayonnaise
  • 1/4 c. sour cream
  • 1/4 c. buttermilk
  • 1/2 tsp. garlic powder
  • 2 tbsp. freshly chopped parsley
  • 2 tbsp. freshly chopped dill
  • 2 tbsp. freshly chopped chives, plus more for garnish
  • Pinch of cayenne pepper

FOR SALAD:

  • 8 c. cut romaine lettuce
  • 2 c. shredded cabbage
  • 2 stalks celery, thinly sliced
  • 2 carrots, peeled and very thinly sliced
  • 1 c. cherry tomatoes, halved
  • 1 avocado, sliced
  • 1/2 red onion, thinly sliced
  • 3/4 c. bleu cheese crumbles

Directions

  1. ake the chickpeas: Preheat oven to 250°. On a rimmed baking sheet, toss chickpeas with oil. Roast until chickpeas are crisp, about 20 minutes.  
  2. Combine hot sauce and butter. Remove chickpeas from oven and immediately toss with hot sauce mixture. Season to taste with salt and pepper. Return to oven and roast 5 minutes more. 
  3. Meanwhile, make the dressing: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk. Add remaining ingredients and season with salt and pepper. Stir until combined. Refrigerate until ready to use.  
  4. In a large bowl, toss romaine and cabbage with ⅓ cup of dressing. Divide among 4 bowls. Top each bowl with celery, carrots, tomatoes, avocado, and red onion. Top with chickpeas, drizzle with dressing and garnish with blue cheese and more chives.

Avo Chicken Braai Summer Salad

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Ingredients

  • 2 boneless skinless chicken breasts, poached and cut into bite-sized pieces
  • 2 avocados, cubed
  • 1 small mango, cubed
  • 1 c. grape tomatoes, quartered
  • 1/2 c. fresh or frozen corn
  • 1/4 red onion, thinly sliced

FOR DRESSING

  • 1/4 c. lime juice
  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. freshly chopped cilantro
  • 1 tbsp. minced jalapenño
  • 2 tsp. honey
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. Make dressing: In a medium bowl, whisk to combine dressing ingredients and season with salt and pepper.
  2. In a large bowl, combine salad ingredients and prepared dressing. Gently toss until salad is coated in dressing, then season to taste with salt and pepper.

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