Pomegranate braai kebab sosatie

Ingredients

  • 100g cherry tomatoes, halved
  • ½ onion, thinly sliced
  • handful of flat-leaf parsley
  • large pinch of sumac
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp pomegranate molasses, plus a drizzle
  • 80g bulgur wheat
  • 1 chicken stock cube
  • 1 tbsp chilli jam
  • 4 ready-made lamb kebabs
  • 6 tbsp hummus

Method

  1. Make the salad by mixing together the tomatoes, onion, parsley, sumac, extra-virgin olive oil and a drizzle of pomegranate molasses in a bowl with some seasoning.Cook the bulgur wheat in a large pan of boiling water with the stock cube, following the pack instructions. Mix the pomegranate molasses and chilli jam together in a bowl to make a glaze.
  2. Heat a barbecue until hot, with the coals spread out evenly. Lightly oil the lamb kebabs and grill on the barbecue for 8-10 mins, turning regularly, until charred and cooked through. Brush the kebabs with the glaze and cook for another minute until sticky. If you are not using a barbecue, cook the lamb skewers on a griddle pan over a high heat.
  3. Spread the hummus onto a platter or two plates, pile on the tomato salad and top with the kebabs. Take to the table and serve with the bulgur on the side.

Smoked chicken wings

Ingredients

  • 1kg chicken wings, wing tips removed
  • 100ml pressed apple juice
  • 1 tbsp apple cider vinegar
  • a few handfuls cherry wood chips, (see ‘Which wood?’ box, below)
  • to serve ranch or blue-cheese dressing

RUB

  • 2 tsp sweet paprika
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 1 tsp dried oregano
  • a large pinch cayenne pepper
  • ground to make ½ tsp black peppercorns
  • 1 tsp ground cumin
  • a large pinch dried chilli flakes
  • 2 tsp sea salt flakes

Method

  • STEP 1

    Combine all the rub ingredients in a large bowl, tip in the chicken and use your hands to mix until all the wings are well coated. Marinate in the fridge, ideally overnight, or for at least 2 hours.

  • STEP 2

    Combine the apple juice and apple cider vinegar, and pour into a small spray bottle or keep to one side in a small container – this will be used to keep the wings moist and help the skin to caramelise when cooking.

  • STEP 3

    To prepare the barbecue, follow the instructions under the heading ‘how to prepare a kettle barbecue for hot smoking’ here. Cook the wings for 45 minutes, turning and rotating every 15 minutes – give the wings a good spray or drizzle of the apple juice at the same time. If the temperature drops below 120C, lift the lid and fan the coals to get the heat going again.

  • STEP 4

    Lift the lid and move the chicken wings to the other side of the barbecue, above the hot coals, and let the skins crisp up for 5 minutes or until really caramelised and starting to char – keep a close eye on them to make sure they don’t darken too much. Once done, remove from the barbecue and serve with a ranch or blue-cheese dressing for dipping, if you like.

Turkish braai kebabs

Ingredients

KEBABS

  • 800g lamb mince
  • 2 tbsp or 1 tbsp of dried chilli flakes urfa chilli flakes, (see recipe below)
  • 4 tsp sumac
  • 4 tsp ground cumin
  • finely chopped to make 4 tbsp flat-leaf parsley stalks
  • 6 cloves garlic, crushed

SUMAC ONIONS

  • 2 onions, thinly sliced
  • ½ a small bunch flat-leaf parsley, roughly chopped, plus extra for serving
  • 1 tbsp sumac

TO SERVE

  • flatbreads, yogurt, pickled chillies and tomatoes

Method

  1. Prepare the BBQ for direct cooking by spreading the coals in an even layer.
  2. To make the kebabs, combine the lamb mince with all the other ingredients and lots of seasoning.
  3. Mix well with your hands, as if you are kneading bread, for 5 minutes. Form into 12 kebabs and thread onto metal skewers.
  4. Put the onions into a bowl of iced water for 20 minutes. Drain well, then tip into a bowl and mix with the parsley, sumac and some seasoning.
  5. Cook the kebabs for 4 minutes on each side or until cooked through and charred. (Alternatively, heat the grill to high and cook the kebabs for 8 minutes, turning halfway, until charred and cooked through.)
  6. Serve with the sumac onions, flatbreads, yogurt, tomatoes, pickled chillies and more parsley.

Chicken kebabs

Ingredients

  • 1 tbsp hot-smoked paprika
  • 4 cloves garlic, crushed
  • ½ lemon, juiced
  • 4 tbsp olive oil
  • 12 skinless chicken thigh fillets, cut into 3cm chunks
  • a large handful mint leaves, chopped
  • 2 tbsp sesame seeds, toasted
  • 1-2 red chillies, sliced
  • cooked basmati rice

GRILLED PINEAPPLE

  • 2 tbsp soft light brown sugar
  • 1 lime, juiced
  • 1 ripe pineapple, peeled and cut into thick round slices

Method

  1. Light the barbecue. Combine the paprika, garlic, lemon juice and olive oil with some salt. Mix to a paste and combine with the diced chicken, mixing well.
  2. Set aside to marinate for 1 hour.
  3. Combine the sugar and lime juice in a large bowl. Add the pineapple slices and mix well, making sure every slice is coated.
  4. Barbecue the pineapple slices until lightly charred on both sides.
  5. Once cool enough to handle, dice the flesh, discarding the tough cores.
  6. Put the chicken meat onto six skewers and cook over direct heat for 20-25 minutes, turning regularly, or until cooked through and lightly charred at the edges.
  7. Top the pineapple with the mint, sesame seeds and red chillies.
  8. Serve with the chicken and rice.

Barbecue-style pork ribs

Ingredients

  • 12 thick ones pork belly ribs
  • 1 tsp salt flakes

rub

  • 1 tbsp smoked hot paprika
  • 1 heaped tsp English mustard powder
  • 2 heaped tsp dried oregano
  • 1 tbsp salt flakes

basting sauce

  • 200ml tomato ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp black treacle
  • 100ml cider vinegar
  • 1 tsp ground white pepper
  • 1 tsp ground cloves
  • 3 garlic cloves, crushed

Directions

  1. Put the ribs in a large pan and cover with water. Add the salt and bring to the boil. Simmer gently for 30 minutes. Drain well and pat dry with kitchen paper. Heat the oven to 190C/fan 170C/gas 5 or light the barbecue and leave it until the embers are orange and grey and giving out a good, even heat.
  2. Put the rub ingredients in a shallow rectangular dish and mix thoroughly. Add the pork ribs and roll in the rub until well coated.
  3. Put the ketchup, Worcestershire sauce, treacle, vinegar, pepper, cloves and garlic in a saucepan and heat gently until the treacle melts and the sauce is completely mixed. Remove from the heat.
  4. Paint the sauce thickly onto the ribs with a pastry brush, taking care not to flick off the rub. Place them on the barbecue and grill well, turning over and painting with more sauce every 10 minutes. Cook for around 30-40 minutes until nicely charred but sticky.
  5. Alternatively, if you’re cooking them in the oven, put the ribs on a foil-lined baking tray in the centre of the oven for 40-45 minutes, removing every 15 minutes to turn and coat with more sauce. The pork should be tender and the sauce thick and charred in places.
  6. Bring the remaining sauce to the boil and simmer hard for 5 minutes, stirring. Serve hot with the ribs and plenty of kitchen paper. This goes very well with coleslaw.

BBQ fish sauce wings

Ingredients

  • 1kg chicken wings, tips removed and cut in half at the joint
  • vegetable oil
  • 2 limes, cut into wedges

Marinade

  • 100ml fish sauce
  • 150g caster sugar
  • 6 cloves garlic, crushed
  • 1 tsp dried chilli flakes
  • 1 lime, juiced

Method

  • STEP 1

    Whisk all the marinade ingredients in a bowl until the sugar has dissolved.

  • STEP 2

    Add the chicken wings, coat well and chill for at least 2 hours but preferably overnight.

  • STEP 3

    Remove the wings and pat dry with kitchen paper. Add the marinade ingredients to a pan and bring to a boil over a medium heat. Simmer for 5-10 minutes until syrupy.

  • STEP 4

    Heat a barbecue until medium-high (or for oven cooking, see cook’s notes).

  • STEP 5

    Add the wings to a bowl and toss with 1 tbsp of oil and some seasoning.

  • STEP 6

    Grill for 20-25 minutes, turning regularly, until really chargrilled and crisp.

  • STEP 7

    Remove from the barbecue and toss with the reduced marinade. Serve with lime wedges.

Pork Braai with almond purée

Ingredients

  • 4 tbsp white miso
  • vegetable oil
  • (about 175g-250g each) 4 pork chops
  • 2 peaches, halved and stoned
  • 2 little gem lettuce, quartered
  • to serve (optional) edible flowers
  • 2 peaches
  • 2 tbsp white wine vinegar
  • 1 sprig rosemary
  • 1 tbsp sugar
  • 50g butter
  • 125g ground almonds
  • 200ml vegetable stock
  • 100ml whole milk

Method

  • For the pickled peaches, stone and slice the peaches to 0.5cm thick. Heat the vinegar, rosemary, sugar and 100ml water until simmering, then take off the heat. Cool until tepid and pour over the peaches.
  • Mix the miso and 2 tbsp vegetable oil with 3 tbsp water and rub into the pork chops. Marinate for 10-15 minutes.
  • Heat the braai, and sear the pork for 2-4 minutes on each side until brown. Put on a braai lid and cook in the oven for 8-10 minutes, or until the internal temperature of the chops is 70C. Rest
  • Melt the butter in a pan and add the ground almonds. Cook for 5 minutes until light brown, then add the stock. Cook until the stock has evaporated, put in a blender with the milk and blend. Season with salt.
  • Season the halved peaches and lettuce wedges with salt and drizzle with a little oil. Cook on the barbecue or in a grill pan for a few minutes, until they’re lightly charred but still have bite.
  • Spread the purée onto 4 plates, then slice the pork chops and put on top. Add the pickled and charred peaches, and a Little Gem wedge. Garnish with edible flowers, if you like.

Sticky Chinese ribs

Ingredients

  • 2 small racks pork ribs, about 900g in total
  • 700ml chicken stock
  • 3 star anise
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 250g pouch steamed basmati rice
  • 4 spring onions, shredded
  • 1/4 cucumber, shredded
  • 1 tsp sesame seeds

GLAZE

  • 2 tbsp soy sauce
  • 3 tbsp shaoxing rice wine
  • 2 tbsp brown sugar
  • 4 tbsp hoisin sauce
  • 1/4 tsp Szechuan peppercorns, crushed
  • 1/2 tsp Chinese 5 spice

Method

  1. Heat the oven to 180C/fan 160C/gas 4. Put the ribs fleshy-side down in a roasting tin, then pour over chicken stock. Add the star anise, soy sauce and rice vinegar. Cover tightly with foil and cook for an hour.
  2. Meanwhile, put all the glaze ingredients in a pan with a splash of water and simmer gently until the sugar has melted.
  3. Take out the ribs and pour away the poaching liquid. Turn up the oven to 190C/fan 170C/gas 5.
  4. Turn the ribs over and brush all over with the glaze. Cook for another 30 minutes, brushing with more glaze regularly. Cut into sections and serve with rice, spring onion, cucumber and a sprinkle of sesame seeds.

Mexican-style pork rib braai

Ingredients

  • 2 x 1kg racks pork ribs
  • oil, for brushing

PIBIL MARINADE

  • 150g achiote paste, crumbled
  • 230ml freshly squeezed orange juice
  • 1-2 limes, juiced to make 3 tbsp
  • 45g garlic cloves, peeled
  • 1 habanero chilli, trimmed
  • 1½ tsp mexican oregano

Method

  1. Put all the ingredients for the marinade in a blender with ¾ tsp of salt and blitz until smooth. Put the ribs in a large non-reactive dish (glass or porcelain is best), cover with the marinade and chill overnight.
  2. Remove the ribs from the fridge 1 hour before cooking. Heat the oven to 160C/fan 140C/gas 3 and line a roasting tin with a piece of foil large enough to enclose the ribs. Put a large sheet of baking paper on top of the foil, then put the ribs on top. Scrape over any left-over marinade and pour over 200ml of water. Cover with a second piece of baking paper, wrap the ribs in the paper and foil, and scrunch the edges of the foil to seal.
  3. Bake the ribs for 2 hours, then open the foil parcel and check that the meat is cooked through and falling off the bone. Turn up the oven to 180C/fan 160C/gas 5. Lightly brush the ribs with some oil and bake for 20 minutes more with the parcel open until the top of the meat has a slight crust.
  4. Serve the ribs straight from the oven, with black beans and salsa on the side, if you like.

Kashmiri lamb chops

Ingredients

  • ½ tbsp ginger paste
  • ½ tbsp garlic paste
  • 2 tbsp green chilli and coriander paste, (see above)
  • 2 tbsp papaya paste
  • 1 tbsp deggi mirch
  • crushed to make 1 tbsp whole black peppercorns
  • 1 tbsp chaat masala
  • 4 tbsp chilli oil
  • 2 tbsp mustard oil
  • 1 tbsp greek yogurt
  • ½ tbsp garam masala
  • 8 lamb rack chops
  • coriander, to serve

Method

  • Mix together the ginger and garlic pastes, the chilli and coriander paste, papaya paste and all the dry spices. Add the chilli and mustard oils, the yogurt and garam masala, then brush the marinade over the lamb chops generously. Chill for 6-8 hours to marinate.

  • Heat the oven to 240C/fan 220C/gas 8. Put a frying or griddle pan over a high heat and sear the marinated lamb chops for 30 seconds on either side until lightly charred. Transfer the chops to a roasting tray and roast for 8-10 minutes for medium or 14-18 minutes for well done, depending on the size of the chops.
  • Serve alongside a watermelon and kalonji (onion seed) salad and coriander and mint chutney. Scatter with coriander and serve the chops with your favourite accompaniments.