Category: braai side dishes

Mushroom & Feta Braai broodjies

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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.

Mushroom & Feta Braai broodjies

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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.

Aubegine Braai broodjies

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Ingredients

  • 2 large aubergines
  • ¼ C (60 ml) olive oil
  • sea salt and black pepper to taste
  • 200 g hard cheese, such as Cheddar or mozzarella, grated
  • 4 large tomatoes, sliced

Directions

  1. Slice the aubergines lengthways into 1-cm thick slices. Brush with olive oil and sprinkle with salt and pepper.
  2. Use the aubergine slices as sandwiches and fill with cheese and slices of tomato.
  3. Braai over medium coals or under a hot grill until the aubergines are brown and the cheese is melted.
  4. Serve with tzatziki or guacamole.

Variation

You can also add sliced onion, salami, pesto or smoked cheese to the aubergine braaibroodjies.

Spanakopita Braai broodjies 

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Ingredients

  • 12 slices bread
  • butter or olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed and chopped
  • 400 g baby spinach (or normal spinach, finely sliced)
  • 200 g feta cheese, crumbled
  • 240 g cheddar cheese, sliced or grated
  • salt and pepper

Directions

  1. Heat a tot of oil or butter in a pan and fry the onion and garlic until soft. Add spinach and fry for a few minutes until wilted and half the size, and any excess water released has cooked off.
  2. Remove from heat, add feta and mix well. Season.
  3. Spread butter or olive oil on one side of each slice of bread (these sides will be outward-facing in the assembled braaibroodjie). Pack half of these slices buttered-side down and layer with the spinach mixture and cheese. Close the braaibroodjies with the remaining bread slices, buttered sides facing upwards.
  4. “Braaibroodjies is draaibroodjies”: Braaibroodjies should be turned often and braaied in a closed, hinged grid. You want medium-paced, gentle heat and the grid should be relatively high. Your aim is for the cheese to be melted and all other fillings to be completely heated by the time the outsides are golden brown. A great tip is to slightly open and close the hinged grid a few times after each of the first few turns of the braai process as it helps the braaibroodjies not to get stuck to the grid.
  5. Once done, slice each braaibroodjie in half and serve immediately.

Biltong braai broodjies

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braai broodjies recipes

Ingredients

  • 30ml olive oil
  • 2 red onions, sliced thinly
  • 1 tot soft brown sugar
  • 1 tot balsamic vinegar
  • 1 cup biltong (finely chopped)
  • 1 tub plain cream cheese
  • 1 cup white cheddar cheese, grated
  • 12 slices white bread
  • Butter to spread on the outside of the bread

Directions

  1. Heat oil in your pan and fry the onions until soft.
  2. Add the sugar and balsamic to the onions and let it simmer over low heat for about 15 – 20 minutes until the onions are sweet and sticky. Set aside to cool.
  3. Use a food blender or your sharpest knife to chop your biltong.
  4. Spread the outsides of the bread with butter. Spread a nice thick layer of cream cheese on one side of the bread.
  5. Top with caramalised onions and then biltong.
  6. Lastly sprinkle a generous amount of grated cheese over and cover with another slice of bread that is buttered on the outside.
  7. Place the bread into a hinged braai grid and braai over medium heat, turning often, until the bread is toasted on the outside and the cheese melted on the inside.

Boerewors and Chutney Braai Broodjies

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Ingredients

  • 600 g thick boerewors
  • 12 slices of thick cut, farm-style white bread
  • 200 g butter, melted
  • Mrs Ball’s Chutney
  • 1 small red onion, thinly sliced
  • 250 g gouda, grated
  • 250 g mozzarella, grated
  • salt and pepper
  • a handful of chives, chopped to serve

Directions

  1. Braai the boerewors over hot coals until the exterior is well caramelised but the wors is still pink in the middle. Let the wors cool then slice it into discs. 
  2. Mix the two cheeses together in a bowl.
  3. Lay the bread slices out and brush with butter. Spread a layer of chutney on six of the slices of bread and add slices of boerewors.
  4. Top the wors with sliced onion and a generous amount of cheese. Close the broodjies and brush the top of each with butter. 
  5. Load the broodjies into a sandwich grid then close the grid and place the butter-brushed side down over medium heat coals. Brush the unbuttered side with the remaining melted butter.
  6. Braai slowly for a few minutes per side until they are evenly golden all over and the cheese is melted. To serve, slice each broodjie in half and serve with extra chutney for dipping. 

Roosterkoek – the original Braai broodjies

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braai broodjies recipes

Ingredients

  • 300 g plain flour
  • 10 ml instant yeast
  • 5 ml salt
  • 15 ml sugar
  • 30 ml sunflower oil
  • 180-200 ml warm water

Directions

  1. Mix the yeast and sugar together in a small cup together with a little of the warm water and stir. The mixture should foam after a minute or two. In a separate bowl, mix together the flour and salt, then add the oil and water while mixing continuously. When the mixture comes together to form a dough, add the yeast and sugar and mix well.
  2. Turn the dough out onto a lightly floured surface and knead for a few minutes. Place the kneaded dough in a lightly greased plastic bag or in a lightly greased bowl covered with a damp tea towel and allow to rise for about an hour, or until it has doubled in volume.
  3. Divide the dough into 12 roughly equal pieces and shape into slightly flattened balls on a floured surface. Place on a baking sheet and cover with clingfilm. Leave to rise for another 15 minutes.
  4. Place the braai grid over evenly distributed direct coals and allow to heat for 5 minutes. Lightly grease the grid and place the rolls directly on it for about 15-20 minutes. Alternatively, place the baking sheet in an oven at about 180C/350F for 15-20 minutes.
  5. When half the cooking time has elapsed, turn the roosterkoek over. The roosterkoek are done when they are lightly browned, crispy on the outside and sound hollow when tapped. Remove from the fire/oven, split open and serve hot with butter.

Tropi-Cobb Salad Braai Salad

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Ingredients

  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • ½ tsp. ground turmeric
  • ½ tsp. crushed red pepper flakes
  • 7 Tbsp. extra-virgin olive oil, divided
  • 6 garlic cloves, lightly crushed
  • 4 skinless, boneless chicken thighs, cut into (¾”) pieces
  • Kosher salt
  • 2 Tbsp. fresh lime juice
  • 2 ripe avocados, sliced
  • 2 small ripe mangoes, sliced
  • ¼ red onion, thinly sliced
  • 6 cups torn Little Gem or green lettuce leaves
  • 1 cup cherry tomatoes, halved
  • Flaky sea salt, mild red pepper flakes, and basil and/or mint leaves (for serving)

Directions

  1. Mix coriander, cumin, termeric, and red pepper flakes in a small bowl; set aside. Heat 2 Tbsp. oil in a large nonstick skillet over medium.
  2. Add garlic and cook, tossing occasionally, until golden brown all over, about 5 minutes. Increase heat to medium-high.
  3. Season chicken with kosher salt and add to skillet. Cook, tossing occasionally, until chicken is golden brown and nearly cooked through, about 3 minutes.
  4. Remove from heat and sprinkle reserved spice mix over. Toss several times to coat and let chicken sit in skillet until cooked through, about 1 minute longer. Transfer to a plate and let cool slightly.
  5. Whisk lime juice and remaining 5 Tbsp. oil in a small bowl; season dressing with kosher salt.
  6. Arrange lettuce, chicken, avocado, mango, onion, and tomatoes on a platter. Drizzle with dressing. Sprinkle with sea salt and red pepper flakes and scatter herbs over.

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Black Bean And Corn Braai Salad

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Ingredients

  • 1 (15-oz.) can black beans, rinsed and drained
  • 1 c. frozen corn, thawed
  • 1 avocado, diced
  • 1 jalapeño, seeds removed and finely chopped
  • 1/2 c. quartered cherry tomatoes
  • 1/4 medium red onion, diced
  • 1/4 c. freshly chopped cilantro
  • Juice of 1 lime
  • 2 tbsp. extra-virgin olive oil
  • 1/2 tbsp. honey
  • 1 clove garlic, minced
  • 1/2 tsp. ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c. crumbled cotija / feta

Directions

  1. In a large bowl, combine beans, corn, avocado, jalapeño, tomatoes, onion, and cilantro. 
  2. In a small bowl, whisk together lime juice, oil, honey, and cumin.
  3. Season with salt and pepper. 
  4. Pour dressing over salad mixture and toss to combine.
  5. Add cotija and toss again. Season to taste with more salt and pepper.

Jalapeño Popper Braai Potato Salad

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Ingredients

FOR THE DRESSING

  • 2/3 c. mayonnaise
  • 1/4 c. red wine vinegar
  • 1 tbsp. chopped chives, plus more for garnish
  • 1 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper

FOR THE POTATO SALAD

  • 2 lb. Yukon Gold potatoes, boiled and cut into 1″ pieces
  • 10 slices bacon, cooked and crumbled
  • 2 c. shredded cheddar
  • 2  jalapeños, thinly sliced

DIRECTIONS

  1. Make dressing: In a medium bowl, combine mayo, vinegar, chives, and garlic powder. Season with salt and pepper and whisk to combine.
  2. Make potato salad: In a large bowl, combine potatoes, bacon, cheddar, and jalapeños. Add dressing and stir to combine.
  3. Garnish with more chives before serving.
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