Category: Braai broodjies

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Ingredients

CHIMICHURRI SAUCE:

• 1 cup packed fresh parsley leaves
• 1/4 cup packed fresh cilantro leaves
• 2 tablespoons fresh oregano leaves
• 2 garlic cloves, coarsely chopped
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/2 cup olive oil
• 1/3 cup red wine vinegar

GUACAMOLE:

• 1 medium ripe avocado, halved, pitted and peeled
• 1 tablespoon minced fresh cilantro
• 1 tablespoon lime juice
• 1/4 teaspoon salt

GRILLED CHEESE SANDWICHES:

• 1 1/4 cups cooked and coarsely chopped lobster
• 4 slices white bread (3/4 inch thick)
• 2 ounces Mozzarela cheese, cut into two slices (1 ounce each)
• 2 ounces Fontina cheese, cut into two slices (1 ounce each)
• 2 tablespoons butter, softened

Directions

CHIMICHURRI SAUCE:

1. Place the parsley, cilantro, oregano, garlic, red pepper flakes and salt in a food processor; cover and pulse until finely chopped.
2. While processing, slowly drizzle in olive oil and red wine vinegar until smooth.

GUACAMOLE:

1. Mash the avocado, cilantro, lime juice and salt in a bowl until desired consistency.

GRILLED CHEESE SANDWICHES:

1. Gently toss lobster with 2 tablespoons chimichurri sauce in a bowl. Spread 1 tablespoon chimichurri sauce on each bread slice.
2. Layer two bread slices with mozzarella, lobster mixture, guacamole and fontina.
3. Top with remaining bread slices chimichurri side down.
4. Spread butter on the outside of the sandwiches, lightly pressing them together.
5. Cover and refrigerate any remaining chimichurri; save for a different recipe.
6. Toast sandwiches on a braai over medium-low heat for 2-4 minutes on each side or until bread is golden brown and cheeses are melted.

Greek Cheese Braai Broodjies are a delightful fusion of South African and Greek cuisines. These sandwiches are filled with a blend of feta and mozzarella cheese, ripe tomatoes, olives, and a hint of oregano, then grilled to perfection over a braai. The result is a crispy, golden-brown exterior with a warm, gooey, and flavorful filling. Perfect for a casual braai or as a delicious side dish, these broodjies add a Mediterranean twist to your traditional barbecue fare.

Ingredients

• Softened butter, for bread
• 8 slices sourdough bread
• 3 c. shredded mozzarella
• 1 c. crumbled feta
• 1 (16-oz.) jar roasted red peppers, drained and chopped
• 1/2 c. pitted kalamata olives, halved
• 2 tbsp. freshly torn dill

Directions

1. Butter one side of each bread slice. In a large skillet over medium heat, add one slice bread, butter-side down.
2. Top with a quarter each of the mozzarella, feta cheese, roasted red peppers, kalamata olives, and dill.
3. Top with another bread slice, butter-side up, and cook until bread is golden and cheese is melty, 2 to 3 minutes. Flip and cook until golden, 2 to 3 minutes more.
4. Repeat with remaining ingredients to make 4 sandwiches total.

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Ingredients

• 50g unsalted butter, plus extra for the toast
• 3 long green shallots, thinly sliced
• 1/3 cup (50g) plain flour
• 1 cup (250ml) milk
• 200g raw crab meat, picked
• 1 large pinch nutmeg
• 1 tsp sweet paprika, plus extra to scatter
• 2 tsp English mustard
• 100g Gruyere or cheddar cheese, coarsely grated, plus extra to serve
• 1 tsp tarragon, finely chopped
• Zest and juice of 1 lemon
• 16 slices white bread

Directions

1. Heat butter in a small non-stick saucepan over medium-high heat. Add the long green shallot and cook, stirring occasionally for 1-2 minutes, then scatter over the our. Cook, stirring continuously, for 1-2 minutes or until a smooth paste has formed but the flour has no colour.
2. Reduce heat to low, and cook, stirring continuously for 2-3 minutes, before gradually stirring in the milk until combined. Fold through the crab, spices, and mustard. Cook, stirring gently and continuously, for 1-2 minutes until crab is just cooked. Remove from the heat and stir in cheese and tarragon. Season to taste then stir in the lemon zest and juice, and set aside, stirring occasionally, until cooled completely. Cover surface directly with baking paper until ready to use.
3. Butter one side of the bread and place on some baking paper, buttered-side down. Spread 1/4 cup of the crab mixture on the bread, scatter with extra cheese, then top with another slice of bread. Spread the top piece of bread with more butter. Scatter both sides of buttered bread with extra paprika.
4. Repeat with remaining bread and crab mixture. Grill, in batches, on a cool braai for 2-3 minutes until golden. Serve immediately.

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Ingredients

• 1 red onion, sliced
• 100 g mushrooms, chopped
• 3 wheels of feta with sun-dried tomato & basil
• 100 g cheddar cheese, sliced
• 8 slices of bread
• margarine
• 150 ml chutney
• 40 ml sriracha mayo

Directions

1. Spread margarine on 2 slices of bread. Flip the slices of bread over so the margarine is on the outside. Then plop dollops of chutney and sriracha mayo on each slice. Spread it all over.
2. Now add chopped onion to one slice. Add the mushrooms. Add slices of feta. Finish it off with cheddar cheese. Then close her up and repeat the process until all 4 braai broodjies are done.
3. Toast them over warm coals. Remember to keep an eye on them and turn regularly so they don’t burn.Take them off the grid and serve with your main dish.