Healthy bean braai salad

Ingredients

  • 2 tbsp olive oil
  • 20g tahini
  • a small handful flat-leaf parsley, plus extra to garnish
  • a small handful coriander, plus extra to garnish
  • 2 cloves garlic, chopped
  • 1 lemon, juiced
  • ¼ tsp ground cumin
  • 200g green beans, trimmed and cut into thirds
  • 400g tin red kidney beans, rinsed and drained
  • 400g tin cannellini beans, rinsed and drained
  • 1 red pepper, finely diced
  • 1 red onion, finely diced

Method

  1. Put the oil, tahini, parsley, coriander, garlic, lemon juice and cumin in a food processor or blender with 50ml water.
  2. Season and whizz until completely smooth and runny – if the dressing is still a little thick, add a splash more water.
  3. Taste and adjust the seasoning if necessary.Bring a pan of salted water to the boil. Cook the green beans for 3 minutes until just tender.
  4. Immediately drain, rinse under cold water until cool and transfer to a large bowl. Add the tinned beans, pepper and onion, and season, tossing together.
  5. Drizzle over the dressing and toss again. If you have time, leave the salad to sit for an hour so the flavours develop.
  6. Otherwise, serve immediately, and garnish with the remaining herbs.

Aubergine braai kebabs with onion salsa

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Ingredients

  • 3 aubergines, sliced lengthways into ½cm slices
  • 3 tbsp pomegranate molasses
  • 2 tbsp ground cumin
  • ½ tsp ground cinnamon
  • 2 tbsp aleppo pepper flakes, (see cook’s notes)
  • 6 tbsp olive oil

CHARRED ONION SALSA

  • 4 medium onions, sliced into thick rounds
  • 4 cloves garlic, crushed
  • 2 tbsp mint leaves, finely shredded
  • ½ tbsp dried chilli flakes
  • 4 tbsp olive oil
  • 2 tbsp lemon juice

TO SERVE

  • couscous mixed with soft herbs, (such as mint and coriander)
  • greek yogurt, seasoned with salt

Method

  1. Light the barbecue. Meanwhile, sprinkle the aubergine slices on both sides with 1 tbsp of salt.
  2. Allow to drain in a colander or sieve for 30 minutes, then rinse and pat dry.
  3. To make the salsa, put the onion slices over direct heat on the barbecue (skewering them first will make them more stable) and cook for 8 minutes or until lightly charred on both sides.
  4. Finely chop and mix with the other salsa ingredients, plus some salt and pepper. Set aside.
  5. Combine the molasses, cumin, cinnamon, aleppo pepper, sumac and olive oil, and mix to a paste.
  6. Brush evenly over the aubergine slices and thread them, concertina style, onto six skewers, packing them quite tightly.
  7. Cook on the barbecue for 15-20 minutes, turning occasionally, or until soft and lightly charred. Serve with the onion salsa, herby couscous and yogurt.

Chargrilled steak with Tabasco butter and avocado salad

steak braai tabasco

Ingredients

  • 50g butter, softened
  • Tabasco jalapeño sauce
  • 1 small spring onion, very finely chopped
  • 2 sirloin steak
  • ground cumin
  • 1 avocado, cut into chunks
  • 10 baby plum tomatoes, halved
  • ¼ red onion, finely sliced½ lime, juiced
  • chopped to make 2 tbsp coriander


Directions

  1. Mash the butter with some Tabasco and the spring onion.
  2. Form it into a sausage by rolling it in clingfilm and freeze.
  3. Rub the steak all over with olive oil, then season with salt, pepper and a good pinch of cumin.
  4. Heat a braai to high and chargrill the steak for 2-3 minutes on each side. Hold down on the fat side to crisp it up.
  5. Toss the avocado, tomatoes, onion, lime and coriander with seasoning and a pinch of cumin.
  6. Serve with the steak and add a slice of jalapeño butter to each.

Red Potato Salad

Ingredients   2 1/2 lb.red potatoes, scrubbed and cut into ¾” pieces 1small red onion, chopped 2 tsp.sugar, divided 2/3 c.and 3 tbsp apple cider vinegar, divided Kosher salt Freshly ground black pepper 2/3mayo 2 1/2 tbsp.dijon mustard 1 tbsp.whole grain mustard 2 tbsp.dill Directions In a small bowl add red onion then cover ⅔ […]

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Ingredients

  • 2 1/2 lb.red potatoes, scrubbed and cut into ¾” pieces
  • 1small red onion, chopped
  • 2 tsp.sugar, divided
  • 2/3 c.and 3 tbsp apple cider vinegar, divided
  • Kosher salt
  • Freshly ground black pepper
  • 2/3mayo
  • 2 1/2 tbsp.dijon mustard
  • 1 tbsp.whole grain mustard
  • 2 tbsp.dill

Directions

    1. In a small bowl add red onion then cover ⅔ cup apple cider vinegar, ⅓ cup water, 1 tsp sugar, a heavy pinch of salt and a few cracks of black pepper.
    2. Mix to combine and so that the salt and sugar dissolve and chill. Little onions pickle for at least 20 minutes and up to 24 hours.
    3. Step 2In a large pot of salted boiling water, add potatoes and allow to cook until tender but not falling apart, 12 to 15 minutes. Drain and cool completely.
    4. Step 3In a large bowl whisk together mayo, 3 tablespoons of apple cider vinegar, dijon, whole grain mustard and dill. Season to taste with salt and pepper.
    5. Drain the pickled onions and add them along with the potatoes and celery to the bowl. Toss to coat completely and serve.

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.

Summer Tomato Greek Braai Salad

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Ingredients

  • 2 red beefsteak tomatoes
  • 2 yellow beefsteak tomatoes
  • 1 c. cherry tomatoes
  • 2 tbsp. olive oil
  • 2 tbsp. white balsamic or regular balsamic vinegar
  • 1/2 tsp. kosher salt
  • 1/2 tsp. Freshly ground pepper
  • 3 oz. feta cheese
  • 12 pitted kalamata olives
  • 2 c. baby arugula

Directions

  1. In a bowl, whisk olive oil, vinegar, kosher salt, and freshly ground pepper. Add cherry tomatoes to the dressing.
  2. Arrange beefsteak tomato slices on a serving plate.
  3. With a slotted spoon, scatter cherry tomatoes on top.
  4. Sprinkle tomatoes with feta cheese and olives.
  5. Toss arugula with remaining dressing in bowl, then scatter arugula on top of salad.
  6. Serve with grilled Italian bread.

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.
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