Category Archives: Braai Dessert Recipes

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Milktart Trifle with Amarula

Ingredients:

  • 1 (9-inch) store-bought milktart
  • 1 (10-12 oz) store-bought sponge cake
  • 1 cup whipped cream
  • 1/2 cup Amarula liqueur
  • 1 cup sliced fresh fruit (strawberries, blueberries, or any other fruit of your choice)
  • 1/4 cup toasted almond slivers

Instructions:

  1. Cut the milktart into small pieces.
  2. Cut the sponge cake into small cubes.
  3. In a large glass bowl, start layering the ingredients. Begin with a layer of sponge cake cubes, followed by a drizzle of Amarula, a layer of milktart pieces, then a layer of sliced fruit, and finally a layer of whipped cream. Repeat the layers until all the ingredients are used up, ending with a layer of whipped cream.
  4. Sprinkle toasted almond slivers on top of the whipped cream layer.
  5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
  6. Serve chilled and enjoy the delicious combination of milktart, fruit, sponge cake, whipped cream, and Amarula!

Adding Amarula to this Milktart Trifle recipe adds a unique and delicious twist to this classic South African dessert. The creamy liqueur pairs perfectly with the milktart and fruit flavors, making this dessert even more decadent and indulgent. Give it a try and enjoy!

Caramel milktart

Ingredients:

  • 300g Marie biscuits
  • 150g melted butter
  • 4 cups of milk
  • 1 cup of sugar
  • 1/4 cup of cornstarch
  • 4 eggs
  • 1 teaspoon of vanilla extract
  • 1/4 cup of butter
  • 1/2 cup of caramel sauce
  • Cinnamon powder for dusting

Instructions:

  1. Preheat your oven to 350°F (180°C).
  2. Crush the Marie biscuits into fine crumbs and mix with melted butter until well combined.
  3. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
  4. In a large saucepan, heat the milk and sugar over medium heat, stirring occasionally until the sugar dissolves.
  5. In a small bowl, whisk together the cornstarch and eggs until smooth.
  6. Slowly pour the egg mixture into the milk mixture, whisking constantly to prevent lumps from forming.
  7. Continue cooking the mixture, stirring constantly, until it thickens and comes to a boil.
  8. Remove the saucepan from the heat and stir in the vanilla extract and butter until the butter is melted and fully incorporated.
  9. Pour the caramel sauce into the milk mixture and stir until well combined.
  10. Pour the mixture into the prepared pie dish and sprinkle cinnamon powder on top.
  11. Bake the tart for 30-35 minutes, or until the filling is set and the crust is golden brown.
  12. Remove the tart from the oven and let it cool to room temperature.
  13. Chill the tart in the refrigerator for at least 1 hour before serving.

Enjoy your delicious caramel milk tart with a Marie biscuit crust!

Lemon and Lavender Koeksisters

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1/4 cup unsalted butter, chilled and diced
  • 2/3 cup milk
  • 1 egg
  • 1 teaspoon grated lemon zest
  • 1 tablespoon dried lavender flowers
  • Vegetable oil, for frying
  • 1 cup granulated sugar
  • 1 cup water
  • 1/4 cup honey
  • 1/2 teaspoon grated lemon zest

Instructions:

  1. In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Rub in the chilled butter until the mixture resembles fine breadcrumbs.
  2. In a separate bowl, whisk together the milk, egg, lemon zest, and lavender flowers. Add the wet ingredients to the dry ingredients and mix until just combined. The dough will be sticky.
  3. Turn the dough out onto a floured surface and knead for a few minutes until smooth. Cover with plastic wrap and let rest for 30 minutes.
  4. Roll the dough out into a rectangle about 1/2 inch thick. Cut into strips about 1/2 inch wide.
  5. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Fry the strips of dough, a few at a time, until golden brown, turning occasionally. Remove with a slotted spoon and drain on paper towels.
  6. In a saucepan, combine the sugar, water, honey, and lemon zest. Bring to a boil, stirring until the sugar is dissolved. Simmer for 10 minutes.
  7. Dip the koeksisters in the syrup while still warm, turning to coat thoroughly. Let cool on a wire rack.
  8. Serve the koeksisters at room temperature or chilled, with the syrup drizzled over the top.

Enjoy your delicious and fragrant Lemon and Lavender Koeksisters!

Vanilla Coconut Milktart Recipe

Ingredients:

  • 1 cup coconut milk
  • 2 cups whole milk
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 3 egg yolks
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 (9 inch) pie crust, baked and cooled
  • Cinnamon, for topping

Instructions:

  1. In a medium saucepan, combine coconut milk, whole milk, sugar, cornstarch, egg yolks, vanilla extract, and salt. Whisk together until smooth.
  2. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and coats the back of a spoon, about 8-10 minutes.
  3. Pour the mixture into the cooled pie crust and smooth out the top with a spatula.
  4. Let the milktart cool to room temperature, then refrigerate for at least 2 hours or until set.
  5. Once the milktart is set, sprinkle cinnamon over the top before serving.

Enjoy your delicious Vanilla Coconut Milktart!

Braai granadilla fridge tart

Here’s a recipe for a delicious and easy-to-make granadilla fridge tart that would be perfect for a braai (barbecue):

Ingredients:

  • 1 can of condensed milk
  • 1 can of granadilla pulp
  • 1 packet of Marie biscuits
  • 125g butter, melted
  • 1 cup of whipped cream
  • 2 tablespoons of sugar
  • 2 tablespoons of lemon juice
  • Fresh mint leaves (optional)

Instructions:

  1. Crush the Marie biscuits until they resemble fine crumbs. You can use a food processor or put them in a sealed plastic bag and crush them with a rolling pin.
  2. Mix the melted butter with the biscuit crumbs until they are well combined.
  3. Press the biscuit mixture into the bottom of a greased 20cm pie dish or rectangular dish, and refrigerate for at least 10 minutes to set.
  4. In a mixing bowl, combine the condensed milk, granadilla pulp, lemon juice, and sugar. Mix well until smooth.
  5. Fold in the whipped cream until it is well incorporated.
  6. Pour the mixture over the biscuit base and spread it out evenly.
  7. Refrigerate for at least 2 hours, or until the tart is firm and set.
  8. Once the tart is set, you can decorate it with fresh mint leaves or extra granadilla pulp before serving.

Enjoy your delicious granadilla fridge tart at your next braai!

Mint Granadilla Koeksusters Recipe

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter, melted
  • 1/4 cup granulated sugar
  • 1/2 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons finely chopped fresh mint leaves
  • Oil for deep frying

Syrup:

  • 1 cup granulated sugar
  • 1 cup water
  • 1/2 cup granadilla pulp
  • 2 tablespoons finely chopped fresh mint leaves

Instructions:

  1. In a large mixing bowl, whisk together the flour, baking powder, salt, and 2 tablespoons of finely chopped fresh mint leaves.
  2. In a separate bowl, mix together the melted butter and sugar until well combined. Add in the milk, egg, and vanilla extract, and mix until smooth.
  3. Gradually add the wet ingredients to the dry ingredients, stirring until a thick dough forms.
  4. On a floured surface, roll out the dough to about 1/2 inch thickness. Use a sharp knife to cut the dough into strips, about 3 inches long and 1 inch wide.
  5. Heat the oil in a deep frying pan or pot to 180°C (350°F). Working in batches, fry the koeksusters until golden brown, about 2-3 minutes per side.
  6. While the koeksusters are frying, make the syrup. In a small saucepan, combine the sugar, water, granadilla pulp, and 2 tablespoons of finely chopped fresh mint leaves. Bring to a boil over medium heat, stirring until the sugar dissolves.
  7. Reduce the heat and simmer the syrup for 5-7 minutes, or until thickened and syrupy.
  8. Remove the koeksusters from the oil with a slotted spoon and transfer them to a paper towel-lined plate to drain off any excess oil.
  9. Dip the hot koeksusters in the warm syrup, making sure they are fully coated. Allow them to cool and soak up the syrup for a few minutes.
  10. Serve the mint granadilla koeksusters warm or at room temperature, and enjoy!

Chilli and Lime Koeksisters

Ingredients:

  • 2 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 2 tablespoons of sugar
  • 2 tablespoons of butter, melted
  • 1/2 cup of milk
  • 1 egg
  • Zest of 1 lime
  • 1-2 fresh chillies, finely chopped (seeds removed for less spiciness)
  • Desiccated coconut, for coating

For the syrup:

  • 2 cups of sugar
  • 1 1/2 cups of water
  • Juice of 1 lime

Instructions:

  1. In a large mixing bowl, combine the flour, baking powder, salt, and sugar.
  2. In a separate bowl, whisk together the melted butter, milk, egg, lime zest, and chopped chillies.
  3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
  4. On a floured surface, roll out the dough into long thin ropes.
  5. Cut the ropes into small pieces, about 5cm in length.
  6. Heat up oil in a large pot over medium-high heat.
  7. Fry the dough pieces until golden brown, then remove them from the oil and let them cool on paper towels.
  8. To make the syrup, combine the sugar, water, and lime juice in a saucepan and bring to a boil. Reduce heat and let simmer for 5 minutes.
  9. Dip the cooled koeksusters into the hot syrup, making sure they are coated evenly.
  10. Roll the syrup-coated koeksusters in desiccated coconut until they are fully coated.
  11. Let the koeksusters cool and the coconut to set before serving. Enjoy!

Whole bream seasoned with chili and lemongrass

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

Method:

  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.

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.

Radish and cucumber salad

Ingredients

  • 1 cucumber, peeled and thinly sliced
  • 10 radishes, thinly sliced
  • ½ red onion, finely chopped and soaked in lemon juice for 10 minutes
  • 60ml rice vinegar
  • 1½ tbsp olive oil
  • 2 tsp sesame oil
  • 1 small red chilli, seeded and finely chopped
  • 2 tsp sesame seeds, toasted

Directions

  1. Put the cucumber, radish and onion (straining off any excess juice) in a bowl.
  2. Whisk the rice vinegar, oils, chilli and some seasoning together and pour it over.
  3. Toss well and leave to sit for 5 minutes. sprinkle with sesame seeds to serve.