Category: braai side dishes

BBQ chicken braai broodjie

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Ingredients:

  • 4 slices of bread
  • 1 chicken breast, cooked and shredded
  • 1/2 cup BBQ sauce
  • 1/2 cup grated cheddar cheese
  • 1/2 red onion, sliced
  • Butter, for spreading

Instructions:

  1. Preheat the braai (grill) to medium heat.
  2. In a small bowl, mix the cooked and shredded chicken breast with the BBQ sauce until well coated.
  3. Slice the bread into thin slices, but do not cut all the way through so that the slices are still attached.
  4. Butter the inside of each slice of bread.
  5. Stuff the slices with the BBQ chicken, grated cheddar cheese, and sliced red onion.
  6. Wrap the bread in foil and place on the braai grill.
  7. Grill for 10-15 minutes, flipping occasionally, until the cheese is melted and the bread is crispy and golden brown.
  8. Remove from the grill and carefully unwrap the foil.
  9. Cut into individual portions and serve immediately.

Enjoy your delicious BBQ chicken braai broodjie!

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!

Grilled Corn on the Cob

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Ingredients

  • 4 ears corn, shucked
  • Butter, for serving
  • Kosher salt

Directions

    1. Preheat grill to high and heat for 10 minutes.
    2. Add corn and cook, turning often, until charred all over, about 10 minutes.
    3. Spread butter over warm corn and season with salt.

Options for butter

  1. Classic Garlic Butter: Ingredients: 100g unsalted butter (softened), 3 garlic cloves (minced), 1 tbsp fresh parsley (chopped), salt, and pepper. Instructions: Mix all ingredients together and spread over hot corn on the cob.

  2. Herbed Butter: Ingredients: 100g unsalted butter (softened), 1 tbsp fresh thyme (chopped), 1 tbsp fresh rosemary (chopped), 1 tsp lemon zest, salt, and pepper. Instructions: Combine the ingredients, then smear the herbed butter over the corn.

  3. Chilli Lime Butter: Ingredients: 100g unsalted butter (softened), juice and zest of 1 lime, 1 tsp chilli powder, 1/2 tsp cayenne pepper (optional), salt. Instructions: Mix all ingredients thoroughly, then slather the spicy butter over the corn.

  4. Smoky Paprika Butter: Ingredients: 100g unsalted butter (softened), 1 tbsp smoked paprika, 1/2 tsp garlic powder, salt, and pepper. Instructions: Combine the ingredients, then generously coat the corn with the smoky paprika butter.

  5. Parmesan Herb Butter: Ingredients: 100g unsalted butter (softened), 2 tbsp grated Parmesan cheese, 1 tsp dried basil, 1 tsp dried oregano, salt, and pepper. Instructions: Mix the ingredients until well blended, then spread the butter over the corn.

  6. Honey Cinnamon Butter: Ingredients: 100g unsalted butter (softened), 2 tbsp honey, 1/2 tsp ground cinnamon, a pinch of salt. Instructions: Mix the honey and cinnamon into the softened butter, then apply the sweet and spicy butter to the corn.

  7. Curry Lime Butter: Ingredients: 100g unsalted butter (softened), 1 tsp curry powder, juice and zest of 1 lime, salt, and pepper. Instructions: Combine the curry powder, lime juice, and zest with the butter, then coat the corn with this zesty blend.

  8. Dill and Lemon Butter: Ingredients: 100g unsalted butter (softened), 1 tbsp fresh dill (chopped), juice and zest of 1 lemon, salt, and pepper. Instructions: Mix the dill and lemon with the softened butter, then slather the corn on the cob with the tangy butter.

  9. Maple Pecan Butter: Ingredients: 100g unsalted butter (softened), 2 tbsp maple syrup, 2 tbsp chopped pecans, a pinch of salt. Instructions: Blend the maple syrup and chopped pecans with the softened butter, then generously spread it over the corn.

  10. Sundried Tomato and Basil Butter: Ingredients: 100g unsalted butter (softened), 2 tbsp finely chopped sundried tomatoes, 1 tbsp fresh basil (chopped), salt, and pepper. Instructions: Mix the sundried tomatoes and basil with the softened butter, then use this tasty butter to enhance the corn’s flavor.

Philly Cheesesteak Foil braai pocket

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Ingredients:

  • 1 lb. flank steak, thinly sliced
  • 2 bell peppers, thinly sliced
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp. Italian seasoning
  • 2 tbsp. extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 4 slices provolone
  • Chopped fresh parsley, for garnish

Directions

  1.  Heat grill to medium-high.
  2. In a large bowl, toss together steak, peppers, onion, garlic, Italian seasoning, and olive oil and season with salt and pepper.
  3. Place steak mixture in foil packs.
  4. Fold up packs and grill, 10 minutes.
  5. Open packs, top with provolone, and cover grill to melt, 2 minutes.
  6. Garnish with parsley and serve.

Salsa Verde Chicken & Rice braai pocket

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Ingredients:

  • Cooking spray, for foil
  • 1 c. salsa verde, plus more for serving
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 4 boneless skinless chicken breasts, about 1 1/2 pounds
  • 1 3/4 instant rice
  • 1 3/4 c. low-sodium chicken broth (or water)
  • Zest of 1 lime
  • 1 (15-oz.) can black beans, drained
  • 1 c. shredded Monterey Jack
  • Chopped cilantro, for serving
  • Lime wedges, for serving, optional
  • Avocado slices, for serving, optional
  • Hot sauce, for serving, optional

Directions

  1. In a large bowl, combine salsa verde, cumin, chili powder, oregano, and garlic. Add chicken and toss until covered. Marinate for 20 minutes or up to 4 hours.
  2. Heat grill (or grill pan). Cut 8 large sheets of foil, then double them up on top of one another to make 4 thick pieces. Spray generously with cooking spray.
  3. In a medium bowl, combine instant rice and broth and let stand for about 5 minutes, or until most of liquid is absorbed.
  4. Stir in lime juice and zest, then divide mixture between foil packets. Top rice with black beans.
  5. Remove chicken from marinade and season all over with salt and pepper. Place on top of rice and black beans then top with cheese.
  6. Fold and seal edges of foil to create a packet, then grill until chicken is cooked through, about 20 minutes, rotating packets half way through.
  7. Garnish with cilantro and serve with more salsa verde, lime wedges, and hot sauce, if using.

Salsa Verde Chicken & Rice braai pocket

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Ingredients:

  • Cooking spray, for foil
  • 1 c. salsa verde, plus more for serving
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 4 boneless skinless chicken breasts, about 1 1/2 pounds
  • 1 3/4 instant rice
  • 1 3/4 c. low-sodium chicken broth (or water)
  • Zest of 1 lime
  • 1 (15-oz.) can black beans, drained
  • 1 c. shredded Monterey Jack
  • Chopped cilantro, for serving
  • Lime wedges, for serving, optional
  • Avocado slices, for serving, optional
  • Hot sauce, for serving, optional

Directions

  1. In a large bowl, combine salsa verde, cumin, chili powder, oregano, and garlic. Add chicken and toss until covered. Marinate for 20 minutes or up to 4 hours.
  2. Heat grill (or grill pan). Cut 8 large sheets of foil, then double them up on top of one another to make 4 thick pieces. Spray generously with cooking spray.
  3. In a medium bowl, combine instant rice and broth and let stand for about 5 minutes, or until most of liquid is absorbed.
  4. Stir in lime juice and zest, then divide mixture between foil packets. Top rice with black beans.
  5. Remove chicken from marinade and season all over with salt and pepper. Place on top of rice and black beans then top with cheese.
  6. Fold and seal edges of foil to create a packet, then grill until chicken is cooked through, about 20 minutes, rotating packets half way through.
  7. Garnish with cilantro and serve with more salsa verde, lime wedges, and hot sauce, if using.

Salmon Foil braai pocket

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Ingredients:

  • 1/4 c. soy sauce
  • 1 piece ginger, grated
  • 2 cloves garlic, grated
  • 1 tbsp. honey
  • 2 red onions, cut into 1/2″ half moons
  • 4 salmon pieces (about 2 lbs.)
  • 2 red bell peppers, cut into 1″ pieces
  • 1 head broccoli, cut into florets
  • 2 green onions, chopped

Directions

  1.  Preheat oven to 220C.
  2. Make sauce: In a small bowl, combine soy sauce, ginger, garlic, and honey.
  3. Prepare 12″-x-18″ heavy duty foil pieces. Place a handful of onions and a piece of salmon, skin side down, in the center of the foil and generously spoon over sauce. Divide bell peppers and broccoli to surround the salmon, then close foil over it and crimp each edge tightly. Repeat for remaining foil packets.
  4. Place foil packets on braai, cover with lid and bake for 20 minutes—carefully open foil packets as steam will escape. Garnish with green onions and serve immediately.

Melty Loaded Potato Foil braai pocket

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Ingredients:

  • Vegetable oil, for grill
  • 2 lb. russet potatoes (about 4 medium potatoes), well scrubbed and sliced 1/8-inch thin
  • 3 tbsp. extra-virgin olive oil
  • 3/4 tsp. sweet paprika
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • Kosher salt and freshly ground black pepper
  • 6 tbsp. ranch dressing, plus more for drizzling if desired
  • 9 slices bacon, cooked and crumbled
  • 1 1/2 c. Grated Cheddar Cheese
  • Finely chopped curly-leaf parsley, for garnish

Directions

  1.  Prepare braai or grill pan over medium-high heat. Brush the grill with vegetable oil. In a bowl toss sliced potatoes with olive oil, paprika, onion powder, and garlic powder; season with salt and pepper.
  2. Arrange two 16-inch-long pieces of foil, overlapping about 2 inches in the center, to create a 16-inch square. Grease with cooking spray.
  3. Repeat to create a second 16-inch square of greased foil.
  4. Spread ⅓ of the potatoes across the center of the two packets.
  5. Drizzle each packet with 1 tablespoon of ranch dressing, top each with 1 ½ pieces bacon, and divide ⅓ of the cheese between the two packets. Repeat two times.
  6. Fold foil packets crosswise over the potato mixture to completely cover the food. Roll top and bottom edges to seal them closed.
  7. Arrange the foil packets on the grill and close the grill cover. Cook, until potatoes are tender, about 25 minutes.
  8. Remove from the grill and carefully open the foil packets, there will be steam. Drizzle with more ranch, if desired, and sprinkle with parsley.

Grilled Summer Veggie Foil braai pocket

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Ingredients:

  • 2 tablespoons olive oil
  • 2 cloves garlic, very finely chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 medium yellow squash, cut in 1-inch pieces
  • 1 medium zucchini, cut in 1-inch pieces
  • 1 medium red bell pepper, cut in 1-inch pieces
  • 1 cup cherry tomatoes
  • 1 cup diced yellow onions
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley leaves

Directions

  1.  Heat gas or charcoal braai to high. Cut 4 40cmx 30cm sheets of heavy-duty foil. Spray with cooking spray.
  2. In large bowl, mix olive oil, garlic, Italian seasoning, salt and red pepper flakes.
  3. Add squash, zucchini, bell pepper, tomatoes and onions; toss to combine. Divide evenly among sheets of foil.
  4. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  5. Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until vegetables are tender.
  6. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with feta cheese and parsley.

Lobster 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.
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