Author: frankroux

Allspice & Thyme leg of Lamb Braai

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Ingredients

  • 1.3kg lean butterflied leg of lamb
  • 1 large garlic clove, peeled and finely chopped
  • 4 teaspoons sunflower oil
  • Grated zest of 2 lemons
  • 2 tablespoons freshly chopped thyme leaves
  • 1-2 teaspoons ground allspice
  • 200g cherry tomatoes, halved
  • 1kg salad potatoes, cooked, drained and quartered
  • 250g green beans, topped, tailed and lightly blanched
  • 1 small bunch lemon thyme or juice of ½ lemon
  • 3 tablespoons extra virgin olive oil
  • Large bunch freshly chopped parsley

Directions

  1. Prepare the lamb (you might find this guide helpful: how to butterfly a leg of lamb) 
  2. To prepare the rub mix all the ingredients together.
  3. Place the lamb on a chopping board, make several slits over the surface and spread the rub mixture all over the joint.
  4. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
  5. Insert 2 long metal or wooden skewers (previously soaked in water for 20 minutes), criss-crossing through the meat.
  6. Place directly on the shelf in a preheated oven (place a tray underneath to catch the drips) for about 50-60 minutes, turning frequently.
  7. Alternatively, place on a prepared barbecue not too close to the coals for about 55-60 minutes.
  8. Meanwhile, mix all the salad ingredients together and season.
  9. Slice the lamb and serve with the salad.

Sweet & Spicy Ginger Chicken Braai

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Ingredients

  • 1/3 cup Soy Sauce
  • ¼ cup water
  • 2 tablespoons Toasted Sesame Oil or Olive Oil
  • 2 tablespoons Honey
  • 2 tablespoons Light Brown Sugar (or sub coconut sugar)
  • 1 small or medium lime, juiced
  • 3 cloves garlic, finely minced
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon Crushed Red Pepper Flakes
  • 2 ½ pounds chicken drumsticks, skin removed (or chicken breasts and/or thighs will also work)
  • To garnish:
  • Chopped Honey Roasted Peanuts
  • Diced green onion
  • Diced cilantro

Directions

  1. Make the chicken marinade. In a large bowl, whisk together soy sauce, water, oil, honey, brown sugar, lime juice, garlic, ginger and red pepper flakes.
  2. Reserve 1/2 cup of marinade and place in a small bowl in the fridge.
  3. You’ll use this for glazing the chicken on the grill later.
  4. Marinate the chicken: Pat the drumsticks dry, remove the skin, season them with a pinch of salt, and add them to the large bowl or a shallow dish with the Thai chicken marinade.
  5. Mix to coat the chicken evenly, then marinate in the refrigerator for a minimum of 1 hour, or up to 24 hours.
  6. About a half hour before you’re ready to cook the chicken, remove the chicken from the marinade and allow it to come to room temperature.
  7. Preheat a grill to 200´C
  8. Grill the chicken: brush the hot grill grate with oil. Place the chicken on the grill and cook for 8 minutes, then flip.
  9. Generously brush each drumstick with the reserved marinade a few times, and grill for an additional 8 minutes.
  10. Turn the chicken over one last time, brush again with the remaining marinade, and cook for 5 more minutes or until no pink remains in the center of the chicken.
  11. To serve: Place the chicken on a platter or large plate, then garnish with honey roasted peanuts, diced green onion and cilantro. Serves 4, 2 drumsticks each.
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braai chicken

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Moroccan carrot & fennel braai salad

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Giving a South African braai meal and bit of north African spice! This braai salad recipe idea is perfect for a summer braai

Dressing

  • 5 Tbs extra virgin olive oil
  • 3 Tbs freshly squeezed lemon juice
  • 1 ½ tsp Dijon or whole grain mustard
  • 4 ½ tsp honey
  • Salt & pepper (a generous amount)

Salad

  • 2 cups lightly packed shredded carrot (julienne or grated)
  • 2 cups of shaved fennel (use a mandolin)
  • 3 – 4 radishes, shaved
  • 1/3 cup golden sultanas
  • A small handful of fresh mint, roughly chopped
  • A small handful of flat-leaf parsley, roughly chopped
  • A few sprigs of fennel leaves, roughly chopped
  • ¼ cup of shelled pistachios, roughly chopped (almonds or cashews could also be used)
  • ½ tsp cumin seeds, toasted
  • ½ tsp fennel seeds, toasted

INSTRUCTIONS

  1. To make the salad dressing whisk all the ingredients in a small bowl and season well with salt and pepper.
  2. To make the salad prepare all the elements and set aside.
  3. Toss everything except the nuts together just before serving and scatter these over the top.

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braai pasta salad

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More Braai salads ideas and braai side dishes

Panzanella Braai salad with fennel & capers

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  • ½ ciabatta loaf torn into bite-size shards
  • A generous few glugs of a neutral/ mild-tasting olive oil
  • 1 small garlic clove chopped (optional)
  • About 7 medium & small tomatoes (mixed heirlooms that are ripe) – If you use large then reduce the quantity by half to 3 – 4 very large (approx. 700gms)
  • Approx. 40gms baby or regular capers drained of brine
  • 2 tsp caper brine
  • 1 small fennel bulb shaved on a mandolin
  • A few fennel leaves, finely chopped (about 1 Tbsp)
  • About 8 – 10 basil leaves finely shredded (and a few small ones to decorate)
  • A splash of red wine vinegar
  • Good olive oil to drizzle
  • Maldon sea salt
  • Black pepper
  • About 10 – 12 white anchovy fillets (cut in half or left whole)

Directions

  1. Preheat the oven to 180C and toss the shards of ciabatta in olive oil until lightly coated. Spread this out on a small baking tray and toast for around 20 minutes until golden and crunchy.
  2. Add a chopped garlic clove to the pan (tossing it through the bread) about 3 – 4 minutes before the croutons are finished (this prevents them from burning and going acrid). The croutons can be made in advance. Store in a sealed container if you do.
  3. When you are ready to serve your salad, cut up the room temperature tomatoes into different shapes. This creates different textures and looks pretty. Place in a large bowl and add the drained capers, shaved fennel, fennel leaves & basil, a few splashes of red wine vinegar and a good drizzle of olive oil.
  4. Season with salt and pepper and allow this to sit for a few minutes. This allows some of the juice from the tomatoes to be released which adds to the dressing. Add the croutons and toss everything together lightly. Toss once more and then spread the salad out on a flattish serving platter. Lay the anchovies over the top and serve.
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braai potato salad

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Crispy Braai Salad with honey & ginger

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A Braai Salad recipe idea with a bit of Asian influence, the perfect salad to spice up any braai

  • 1 – 2 packets of 2-minute noodles
  • 5 cups finely shredded cabbage
  • ½ cup finely sliced sugar snap peas (optional)
  • 1/3 cup of flaked almonds, toasted
  • 1/3 cup sunflower seeds toasted
  • +-2Tbsp toasted sesame seeds
  • 6 spring onions finely sliced (white and pale green parts)

Dressing:

  • 2 Tbsp + 2 tsp soy sauce
  • ¼ cup red wine vinegar
  • 1/3 cup sunflower oil
  • 1 tsp sesame oil (optional)
  • ¼ cup runny honey
  • 1 x garlic clove, minced
  • 1 heaped tsp grated ginger
  • 1 – 2 tsp wasabi paste, or one red chilli finely sliced, or a ½ tsp dried chilli flakes (optional to add heat)

Directions

  • Cut up all the vegetables and mix together in a large bowl.
  • Heat the grill element of your oven and break up the noodles onto a baking sheet and toast for about 10 – 15 cm under the grill until golden brown. Keep a close eye as they burn quickly and shake the pan a few times during the grilling process. Set aside.
  • Dry pan fry the seeds until they start to pop and turn golden brown. Remove from the pan to prevent carry-over cooking and set aside.
  • Put all the dressing ingredients into an empty jar and shake around.
  • Toss the dressing, seeds, noodles and nuts together and serve immediately.

Spinach, feta & mint braai salad

A different type of braai salad recipe idea! For more similar awesome braai salad recipes click here! more recipes…

Salad:

  • 100gms baby spinach leaves
  • 350gms zucchini
  • 2 Tbsp olive oil
  • 1 cup of peas (fresh or frozen)
  • 180gms – 200gms feta, thinly sliced
  • 50gms flaked almonds, toasted
  • 10gs mint leaves, finely shredded
  • Salt and Pepper

Dressing:

  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 4 Tbsp extra virgin olive oil
  • 1 Tbsp good red wine or sherry vinegar
  • 1 Tbsp fresh lemon juice
  • A pinch of sea salt flakes and ground black pepper

Directions

  1. Rinse and slice the zucchini lengthways and brush lightly with olive oil. Fry on a griddle pan or in a frying pan until golden on both sides and just cooked through. Set aside to cool.
  2. While the zucchini slices are cooking, bring a small pot of water to the boil and blanch the peas for 3 minutes until cooked al dente. Drain and refresh under cold water. Set aside.
  3. Slice the feta, toast the almonds (if needing to be toasted) and shred the mint.
  4. Make the dressing by putting all the ingredients into a small jar and giving it a good shake.
  5. Just before you are ready to serve, assemble the salad by tossing 1/3 of the dressing with the spinach, peas and most of the mint. Spread this out over a Le Creuset serving platter. Top with sliced feta, grilled zucchini and the flaked almonds. Scatter. Over any remaining mint. Season with Salt and Pepper and serve with the rest of the dressing on the side. 

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braai potato salad

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