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Bacon, feta and avo braai broodjies

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Ingredients:

  • 4 slices of bread or 2 sandwich rolls
  • 8 slices of bacon
  • 1/2 cup crumbled feta cheese
  • 1 ripe avocado, sliced
  • Salt and pepper, to taste
  • Butter, for spreading

Instructions:

  1. Preheat the braai (grill) to medium-high heat.
  2. Cook the bacon until crispy, either on the braai or in a pan on the stove.
  3. Slice the rolls in half, if using, and butter the inside of each slice.
  4. Place the rolls or bread slices on the braai grill, buttered side down, and grill until lightly toasted.
  5. To assemble the sandwich, place 2 slices of bacon on each slice of bread or on the bottom half of the rolls.
  6. Add crumbled feta cheese and sliced avocado on top of the bacon.
  7. Sprinkle with salt and pepper, to taste.
  8. Top with the other half of the roll or slice of bread.
  9. Repeat the process for the second sandwich.
  10. Place the sandwiches back on the braai grill and grill until the cheese is slightly melted and the bread is toasted.
  11. Remove from the grill and let the sandwiches cool for a minute before serving.

Enjoy your delicious Bacon, feta and avo braai sandwich!

Whole bream seasoned with chili and lemongrass

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Ingredients:

  • 2 whole sea bream, each weighing 700g and cleaned
  • 8 stalks of lemongrass, halved lengthways

Marinade:

  • 6 red chillies (3 deseeded), chopped
  • 3 shallots, chopped
  • 8 cloves of garlic, crushed
  • 2 thumb-sized pieces of ginger, grated
  • Zest and juice of 4 limes
  • 2 stalks of lemongrass, finely chopped
  • 4 tbsp fish sauce
  • 4 tbsp brown sugar
  • 4 tbsp soy sauce

Directions:

  1. Use a food processor to blend the marinade ingredients into a smooth paste.
  2. Place the sea breams in a large bowl or roasting tray and pour the marinade over them, ensuring that both the inside and outside are well coated.
  3. Refrigerate and allow the fish to marinate for 1-2 hours.
  4. Preheat the braai to medium-high heat or follow oven cooking instructions.
  5. Tear two sheets of foil large enough to fully enclose each fish and slightly overlap them.
  6. Place 8 lemongrass halves in the center of each foil sheet and lay a fish on top. Pour half of the marinade from the dish over each fish and season well.
  7. Bring up the sides of the foil and tightly seal the package.
  8. Repeat for the second fish.
  9. Place the packages directly on the coals for 25-30 minutes with the lid down, or until the fish is fully cooked.

This recipe for whole chilli and lemongrass sea bream provides a delectable blend of flavors and textures that will tantalize your taste buds.

Moroccan honey BBQ chicken thighs

Ingredients

  • 8 whole chicken thighs
  • 2 tbsp ras el hanout
  • 2 tbsp runny honey
  • 1 tbsp sea salt flakes
  • 1 lemon, juiced
  • 3 cloves garlic, bashed
  • 2 bay leaves
  • 2 tsp dried chilli flakes

Directions

  1. Put all of the ingredients into a bowl and toss really well. Cover and chill for at least 2 hours, but preferably overnight. Remove from the fridge 20 minutes before you start cooking.
  2. Heat a BBQ to medium-high with the coals banked up on one side. If using a gas barbecue, leave the burners off on one side.
  3. Put the chicken thighs skin-side down over the hot side for 5 minutes or until golden and charred, then move to the cool zone, away from the coals, and cook for another 35-40 minutes with a lid on, turning and moving every 5 minutes until cooked through (keep an eye on the thighs as the honey may catch).
  4. Put back directly over the coals for a final 5 minutes to get really charred and crisp.
  5. Alternatively, to oven-cook the chicken thighs, heat the oven to 200C/fan 180C/ gas 6. Put the thighs skin-side up in a foillined tray, drizzle lightly with oil and roast for 40 minutes until charred and cooked through.

Spicy chicken & pineapple sosatie braai

Ingredients

  • 1 tbsp hot-smoked paprika
  • 4 cloves garlic, crushed
  • ½ lemon, juiced
  • 4 tbsp olive oil
  • 12 skinless chicken thigh fillets, cut into 3cm chunks
  • a large handful mint leaves, chopped
  • 2 tbsp sesame seeds, toasted
  • 1-2 red chillies, sliced
  • cooked basmati rice

GRILLED PINEAPPLE

  • 2 tbsp soft light brown sugar
  • 1 lime, juiced
  • 1 ripe pineapple, peeled and cut into thick round slices

Method

  1. Light the barbecue. Combine the paprika, garlic, lemon juice and olive oil with some salt. Mix to a paste and combine with the diced chicken, mixing well. Set aside to marinate for 1 hour.
  2. Combine the sugar and lime juice in a large bowl. Add the pineapple slices and mix well, making sure every slice is coated.
  3. Barbecue the pineapple slices until lightly charred on both sides. Once cool enough to handle, dice the flesh, discarding the tough cores.
  4. Put the chicken meat onto six skewers and cook over direct braai heat for 20-25 minutes, turning regularly, or until cooked through and lightly charred at the edges.
  5. Top the pineapple with the mint, sesame seeds and red chillies. Serve with the chicken and rice.

Sweet Chili–Peach BBQ Glazed Chicken Braai

Ingredients

  • 5 peaches, sliced in half and pitted, divided
  • 1/2 c. sweet chili sauce
  • Juice and zest of 1 lime
  • 8 green onions
  • bamboo skewers, soaked in water
  • 2 red onions, sliced into 3/4″ rings
  • Extra-virgin olive oil, for drizzling
  • kosher salt
  • Freshly ground black pepper
  • 4kg. bone-in skin-on chicken thighs

Directions

  1. In a blender add 1 peach (roughly chopped), sweet chili sauce, and lime juice and zest; pulse and blend until smooth, then transfer to a small bowl. On a rimmed sheet pan place remaining peaches cut side up with green onions.
  2. Skewer onions through center and place on sheet pan. Lightly drizzle with olive oil and toss until coated. Season with salt and pepper.
  3. Preheat grill on medium-high. Meanwhile, rinse chicken and pat dry throughly. On a separate rimmed sheet pan place chicken and drizzle with olive oil; season with salt and pepper.
  4. Place chicken on grill and cook covered for 10 minutes. Flip chicken and add peaches, green onions, and onions to grill. Cover for 5 minutes and flip peaches and vegetables.
  5. When chicken reaches an internal temperature of 70 to 75°, brush glaze on chicken. Flip chicken until glazed and browned on both sides and internal temperature is 85°; total cooking time for chicken is about 25 minutes. Peaches and vegetables should have dark grill marks and be slightly charred; cooking time is 8 to 10 minutes.
  6. Transfer to a large platter and serve with remaining glaze.

Sticky BBQ braai Chicken Wings

Ingredients

  • 18 chicken wings
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1⁄2 teaspoon sugar
  • 1⁄2 teaspoon paprika
  • 1⁄2 teaspoon black pepper
  • 1⁄4 teaspoon cayenne
  • cooking spray

  • Sauce

  • 1 cup barbecue sauce, preferably Hickory Smoke Flavor
  • 1⁄2 cup honey
  • 2 tablespoons ketchup
  • 2 tablespoons hot sauce
  • 4 tablespoons butter
  • 1⁄2 teaspoon garlic powder

Directions

  • Wash, dry, and season the wings with the salt, garlic, pepper, cayenne, sugar, and paprika. Preheat the braai to over 200´c
  • Place the wings in a single layer on braai
  • Cook for 20-25 minutes, depending on the size of the wings, turning frequently.
  • While they are braaiing, make the sauce by slowly simmering the sauce ingredients over the lowest heat.
  • When the wings are done on the braai, carefully dip them in the sauce, and place them back on the braai for another 5 minutes, or until the sauce is bubbling.

BBQ masala fish braai

Ingredients

  • 1.5kg sea bass or sea bream or similar
  • 2 long onions, chopped
  • 8 cloves garlic
  • 2 thumb-sized pieces ginger, peeled
  • 2 tsp hot chilli powder
  • 1 tsp paprika
  • ground to make 1 tbsp black peppercorns
  • 1 tbsp coriander
  • 2 tsp ground cumin
  • ½ tsp ground turmeric
  • 50g coconut oil
  • a handful fresh curry leaves
  • 2 limes, plus extra wedges to serve

SALAD

  • 200g basmati rice
  • 1 mango, peeled, destoned and chopped
  • 2 limes, juiced
  • 1 tsp chaat masala
  • a small bunch coriander, chopped
  • 35g coconut chips, toasted
  • 2 spring onions, thinly sliced

Method

  1. Cut three or four diagonal slashes into each piece of fish, then set aside.
  2. To make the masala, put the shallots, garlic, ginger, chilli powder, paprika, black pepper, ground coriander, cumin, turmeric and coconut oil in a food processor, and whizz to a very thick paste.
  3. Season the fish, then smear all over with the marinade, really working it into the slashes.
  4. Put two overlapping pieces of foil, slightly bigger than the fish, on a worksurface and put the fish and any marinade in the middle, scattering the curry leaves over both sides.
  5. Put two more sheets of foil directly on top, then crimp all of the edges together to completely seal in the fish. Chill for at least 2 hours but preferably overnight.
  6. To make the rice salad, first tip the rice into a small pan with 400ml of water and a pinch of salt. Simmer for 1 minute over a high heat, then reduce the heat to low and cook for 9 minutes, covered with a lid.
  7. Remove from the heat and leave to steam for 10 minutes. Cool completely and chill.
  8. When you’re ready to cook the fish, finish the rice salad by tossing the cooked rice with the remaining ingredients, except the coconut chips and spring onions. Season and chill until needed.
  9. Heat a barbecue to medium-high or the oven to 220C/fan 200C/gas 7. Cook the fish parcel directly over the coals for 10 minutes, then carefully lay a baking tray on top of the parcel and flip the whole thing over (be sure to wear oven gloves).
  10. Cook for a further 10 minutes or until the fish is cooked through. If using the oven, roast for 30 minutes until just cooked through, then heat the grill to high, remove the top layer of foil and grill until slightly crispy.
  11. Top the rice salad with the coconut chips and spring onions, and serve with the fish and lime wedges for squeezing over.

Healthy bean braai salad

Ingredients

  • 2 tbsp olive oil
  • 20g tahini
  • a small handful flat-leaf parsley, plus extra to garnish
  • a small handful coriander, plus extra to garnish
  • 2 cloves garlic, chopped
  • 1 lemon, juiced
  • ¼ tsp ground cumin
  • 200g green beans, trimmed and cut into thirds
  • 400g tin red kidney beans, rinsed and drained
  • 400g tin cannellini beans, rinsed and drained
  • 1 red pepper, finely diced
  • 1 red onion, finely diced

Method

  1. Put the oil, tahini, parsley, coriander, garlic, lemon juice and cumin in a food processor or blender with 50ml water.
  2. Season and whizz until completely smooth and runny – if the dressing is still a little thick, add a splash more water.
  3. Taste and adjust the seasoning if necessary.Bring a pan of salted water to the boil. Cook the green beans for 3 minutes until just tender.
  4. Immediately drain, rinse under cold water until cool and transfer to a large bowl. Add the tinned beans, pepper and onion, and season, tossing together.
  5. Drizzle over the dressing and toss again. If you have time, leave the salad to sit for an hour so the flavours develop.
  6. Otherwise, serve immediately, and garnish with the remaining herbs.

Sriracha Honey Wings Braai Foil Pack

Ingredients

  • 1 tbsp. sriracha
  • 1/2 tbsp. honey
  • 1/2 tbsp. soy sauce
  • 1/2 tbsp. rice vinegar
  • 1 tsp. sesame oil
  • 1 tsp. sesame seeds
  • 10 split chicken wings
  • 1 green onion, thinly sliced for garnish
  1. Tear 2 pieces of foil that are about 12-inch by 8-inch and stack them on top of each other.
  2. Step 2Combine all ingredients except for chicken and green onion in zip-lock bag.
  3. When fully combined, toss chicken in and allow to marinate for 30 minutes in fridge.
  4. Remove wings from bag and place on center of foil. When ready to cook, place sealed packet on hot grill or over fire for about 25 to 30 minutes, flipping 2 to 3 times throughout.
  5. Remove packet from grill and pierce with knife or fork to allow steam to escape. Unfold packet, garnish with green onion and enjoy.

Hawaiian Chicken Braai Foil Packs

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Ingredients

  • 1 c.classic BBQ sauce
  • 1/4 c.reduced-sodium soy sauce
  • 1/4 c.extra-virgin olive oil
  • 1/4 c.chopped cilantro, divided
  • 1/4 c.sliced onions, divided
  • 2 tbsp.lemon juice
  • 1 tbsp.smoked paprika
  • 2 tbsp.grated fresh ginger, from a 1″ piece
  • 1clove garlic, minced
  • Kosher salt
  • 1 tbsp.freshly ground black pepper, divided
  • 1red bell pepper, stem and seeds removed, sliced 1″ thick
  • 1red onion, halved and sliced 1″ thick
  • 2 c.cubed fresh pineapple
  • 4boneless, skinless chicken breasts (2 to 3 pounds total)

Directions

  1. Heat grill to medium-high for at least 3 minutes. In a small bowl, stir together BBQ sauce, soy sauce, oil, 2 tablespoons each cilantro and scallions, lemon juice, paprika, ginger, garlic, and 1 teaspoon each salt and pepper.
  2. Divide the bell pepper, onion, and pineapple between 4, 16” square sheets of heavy duty aluminum foil. Top each packet with a chicken breast and season with 2 teaspoons each salt and pepper, dividing evenly. Pour the sauce over top, dividing evenly, then tightly fold each piece of foil to make a packet and place on the grill.
  3. Grill, covered and undisturbed, for 20 minutes, then use tongs to carefully open the top of each packet. Grill for another 5 minutes, until an instant-read thermometer inserted into the thickest part of the breast reads 165°.
  4. Remove from the grill and let rest for 5 minutes. Transfer contents of each package to a plate and spoon any remaining sauce over top. Garnish with remaining 2 tablespoons each cilantro and scallion, dividing evenly.
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