Edamame Prosciutto Braai Summer Salad

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Ingredients

  • 400g packet (4 cups) frozen shelled edamame beans
  • 2 prosciutto slices, chopped
  • 1 garlic clove, finely chopped
  • 1 tablespoon light soy sauce
  • 2 tablespoons peanut oil

Directions

  1. Cook beans in a pan of salted boiling water for 2 minutes.
  2. Drain, then refresh in cold water.
  3. Fry prosciutto in a non-stick frypan over medium heat, stirring, until crisp.
  4. To serve, combine beans and prosciutto with garlic, soy and oil.

Jalapeño Edamame & Bean Braai Summer Salad

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Ingredients

  • 300g green beans, topped but not tailed
  • 100g sugar snap peas
  • 150g broad bean pods (yielding about 50g beans)
  • 400g tin black beans, drained and rinsed
  • 1/2 bunch of coriander, stems finely chopped, leaves left whole
  • 1/2 bunch of dill, fronds picked
  • 1 handful of mint leaves, roughly chopped
  • 100g manchego cheese, finely grated

LIME AND JALAPEÑO DRESSING (MAKES 265ML)

  • 1/2 cup (125ml) extra virgin olive oil
  • 1 French shallot, finely diced
  • 1 fresh green jalapeño chilli, finely diced
  • Juice of 1 lime
  • 2 tbs red wine vinegar
  • 1 tbs brown sugar
  • 1/2 tsp salt flakes

Directions

  1. Slice the green beans and sugar snap peas in half lengthways along the seams.Blanch the green beans by adding them to a large saucepan of salted boiling water.
  2. Cook for 3 minutes exactly, then plunge into cold water to stop the cooking process and keep the colour bright.
    In the same pan, blanch the sugar snap peas and broad beans for 2 minutes, then plunge into cold water.
  3. When cooled, drain off all the water from the beans and sugar snap peas. Pop them into a decent-sized mixing bowl.
  4. Put the black beans in another bowl. Whisk all the dressing ingredients together, add the finely chopped coriander stems and season very generously with freshly cracked black pepper. Pour the dressing over the black beans to let the flavours absorb.
  5. When ready to serve, toss the coriander leaves, dill and mint through the black beans, then pile over the mixed fresh beans.
    Grate the cheese over the top, using a fine grater for puffy delicious clouds, then serve.

Jalapeño Edamame & Bean Braai Summer Salad

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Ingredients

  • 300g green beans, topped but not tailed
  • 100g sugar snap peas
  • 150g broad bean pods (yielding about 50g beans)
  • 400g tin black beans, drained and rinsed
  • 1/2 bunch of coriander, stems finely chopped, leaves left whole
  • 1/2 bunch of dill, fronds picked
  • 1 handful of mint leaves, roughly chopped
  • 100g manchego cheese, finely grated

LIME AND JALAPEÑO DRESSING (MAKES 265ML)

  • 1/2 cup (125ml) extra virgin olive oil
  • 1 French shallot, finely diced
  • 1 fresh green jalapeño chilli, finely diced
  • Juice of 1 lime
  • 2 tbs red wine vinegar
  • 1 tbs brown sugar
  • 1/2 tsp salt flakes

Directions

  1. Slice the green beans and sugar snap peas in half lengthways along the seams.Blanch the green beans by adding them to a large saucepan of salted boiling water.
  2. Cook for 3 minutes exactly, then plunge into cold water to stop the cooking process and keep the colour bright.
    In the same pan, blanch the sugar snap peas and broad beans for 2 minutes, then plunge into cold water.
  3. When cooled, drain off all the water from the beans and sugar snap peas. Pop them into a decent-sized mixing bowl.
  4. Put the black beans in another bowl. Whisk all the dressing ingredients together, add the finely chopped coriander stems and season very generously with freshly cracked black pepper. Pour the dressing over the black beans to let the flavours absorb.
  5. When ready to serve, toss the coriander leaves, dill and mint through the black beans, then pile over the mixed fresh beans.
    Grate the cheese over the top, using a fine grater for puffy delicious clouds, then serve.

Salmon Fish Braai with herbs

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fish braai ideas

Ingredients

  • 1.5 kg salmon side
  • ¼ cup olive oil
  • ⅔ cup baby capers, rinsed, chopped
  • 1 small red onion, finely chopped
  • 1 cup flat-leaf parsley, chopped
  • ½ cup fresh dill leaves, chopped
  • 2 tbs finely grated lemon rind
  • 1 tbs Olive Oil
  • Lemon wedges, to serve

Directions

  1. Preheat barbecue to medium-high. Place a large sheet of foil on bench and top with baking paper.
  2. Place salmon on paper. Brush all over with olive oil and season with salt and pepper.
  3. Fold baking paper and foil over salmon to enclose. Transfer parcel to barbecue. Close hood and cook for 20 minutes.
  4. Meanwhile, combine capers, onion, herbs, lemon rind and oil in a bowl.
  5. Remove salmon from barbecue and rest for 5 minutes. Unwrap. Transfer to a serving platter and spread with herb mixture. Top with lemon. Serve with one of our ready-made Gold salads.

Salmon with oregano and caper Fish Braai

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fish braai ideas

Ingredients

  • 4 x 200g skinless salmon fillets, pin-boned
  • Olive oil, to brush
  • Almond skordalia, lemon & dill pilaf, and lemon wedges (optional), to serve

DRESSING

  • 2 tbs lemon juice, or more to taste
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 tbs small salted capers, rinsed, drained
  • 1 tbs finely shredded oregano leaves

Directions

  1. Preheat a barbecue or large chargrill pan to medium-high.
  2. Brush the salmon fillets lightly with oil and season.
  3. Cook fillets, covered with the hood if using the barbecue, for 3 minutes, then carefully turn over and cook for a further 3 minutes or until cooked but still slightly translucent in the centre.
  4. Loosely cover with foil and rest for a few minutes.
  5. For the dressing, place lemon juice and 1 1/2 teaspoons sea salt in a small bowl, and whisk until the salt dissolves.
  6. Whisk in the oil, then stir in the capers and oregano leaves just before serving.
  7. To serve, divide the salmon among plates and spoon the dressing over the top.
  8. Serve with almond skordalia, dill pilaf and lemon wedges, if desired.

Pimm’s glazed Chicken Braai

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Ingredients:

  • 8 bone-in free-range chicken thighs
  • 2 tbsp Pimm’s No. 1
  • 1 tbsp tamari or soy sauce
  • 1 garlic clove, crushed
  • 2 tsp grated fresh ginger
  • 1 tsp brown sugar
  • 1 tsp white miso paste

For the Pimm’s glaze

  • 100ml Pimm’s No. 1
  • 2 tbsp orange marmalade
  • 2 tbsp dark brown sugar
  • 1 tbsp cider vinegar
  • 1 tsp white miso paste

For the strawberry and cucumber salad

  • 300g strawberries, sliced
  • 1 cucumber, diced
  • ½ small red onion, finely diced
  • Small bunch basil, leaves picked
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp Pimm’s No. 1
  • 2 tsp each lemon, lime and orange juice
  • 1 tsp sugar

Directions

  1. Put the chicken in a bowl with the 2 tbsp Pimm’s, tamari, garlic, ginger, brown sugar and miso. Toss, then cover and marinate in the fridge for 2-4 hours.
  2. Put all the ingredients for the glaze in a small pan and heat over a medium heat to dissolve the sugar.
  3. Bring to the boil, then simmer for 5-6 minutes until thickened and syrupy. Set aside to cool (see Make Ahead).
  4. Heat/light the barbecue for direct heat (arrange the coals in the centre). Take the chicken out of the fridge 30 minutes before cooking. Remove from the marinade and pat dry with kitchen paper.
  5. Grill the chicken with the lid down for 20-25 minutes, turning and basting with glaze regularly, until golden and sticky and cooked through (the juices should run clear when pierced with a skewer and a digital thermometer should read 72ºC). Set the chicken aside to rest while you prepare the salad.
  6. For the salad, combine all the ingredients in a large bowl. Serve the chicken drizzled with extra glaze with the salad on the side.

Smoked chicken and avocado Braai Summer Salad

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Ingredients

  • 1/3 cup (80ml) light soy sauce
  • Juice of 1 lime
  • 1 tablespoon mirin
  • 50ml olive oil
  • 1 tablespoon balsamic vinegar
  • 1 smoked chicken or 4 smoked chicken breasts, meat shredded
  • 225g cherries (or dried if you cant get fresh)
  • 2 avocados, flesh chopped
  • 100g baby rocket leaves
  • 1/2 cup almonds
  • 1 small red onion, thinly sliced

Directions

  1. Place soy, lime juice, mirin, oil and vinegar in a screwtop jar. Shake well and season with salt and pepper.
  2. Toss chicken, cherries, avocado, rocket and almonds in a bowl with dressing.
  3. Place on plates and top with onion.

Thai grilled chicken Braai

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Ingredients:

  •  2–2.5kg whole free-range chicken
  • Steamed rice and lime wedges to serve

For the marinade

  • 3 tbsp chopped coriander, roots and stalks
  • 1 garlic bulb, cloves peeled
  • 2 tbsp light brown sugar
  • 30g fresh turmeric, grated (see Know-how)
  • 2 tsp white peppercorns
  • 3 tbsp fish sauce
  • 1 tsp dark soy sauce

For the nam jim jaew

  • 1 tbsp glutinous (sticky) rice
  • 2 small Thai shallots (or 1 regular shallot), thinly sliced
  • 1 spring onion, green part only, thinly sliced
  • 2 tbsp fish sauce
  • 1-2 tbsp light brown sugar
  • 3-4 tbsp lime juice
  • 1 tbsp chilli flakes (or to taste)

Directions

  1. To make the marinade, pound the coriander roots and stalks, garlic, sugar, turmeric and peppercorns to a paste in a pestle and mortar, then mix in the fish sauce and soy sauce.
  2. Spatchcock the chicken by cutting either side of the backbone with kitchen scissors. Remove the bone, turn the bird over, then open it out and press down firmly with the heel of your hand to flatten). Rub the marinade all over the chicken, then cover and marinate in the fridge overnight.
  3. Toast the glutinous rice in a pan or wok over a medium heat for about 10 minutes, stirring continuously to stop it burning. It should have an even golden colour. Let the rice cool, then grind to a coarse powder in a spice grinder/pestle and mortar. You want to retain some of the crunchy texture, so take care not to grind it too finely.
  4. When you’re ready to cook, prepare the barbecue for indirect cooking with the coals banked to one side. When the coals are ready, almost close the vents, leaving just a small gap at the top and the bottom. Wipe any large clumps of marinade off the chicken and cook the bird away from the coals, breast side up, with the legs facing towards the hotter side, for 1½ hours. You may need to move the chicken during cooking so it barbecues evenly.
  5. To make the nam jim jaew, combine all the ingredients with the toasted rice powder in a bowl. Let the chicken rest somewhere warm for 15 minutes before serving it with the dipping sauce, steamed rice and lime wedges.

Fiery asian grilled cucumber braai salad

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Ingredients

  • 6 (900g total) Lebanese cucumbers, halved lengthways
  • 1/4 cup (60ml) grapeseed oil
  • 6 garlic cloves, thinly sliced
  • 1/4 cup (15g) fried Asian shallots
  • Shichimi togarashi, to serve

SESAME DRESSING

  • 1 tbs sesame oil
  • 2 tbs soy sauce
  • 2cm piece fresh ginger (10g), finely grated
  • 1 tbs toasted sesame seeds
  • 2 tbs rice wine vinegar
  • 1 tsp shichimi togarashi

Directions

  1. Preheat a braai grill to high.
  2. Toss cucumber halves in 1 tbs oil.
  3. Grill, cut side down, for 3 minutes or until lightly charred. Set aside.
  4. Place remaining 2 tbs oil in a small frypan over medium-low heat.
  5. Add garlic and cook for 4-5 minutes until golden and crisp. Use a slotted spoon to remove and drain on paper towel.
  6. For the sesame dressing, place all ingredients in a small bowl and whisk to combine.
  7. Arrange grilled cucumber on a serving platter and spoon over the dressing.
  8. Top with garlic and fried shallots. Sprinkle with shichimi togarashi to serve.

Thai Prawn braai Skewer Rack

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Ingredients

  • 12 shell-on mozambican prawns
  • 4 tablespoons sweet chilli sauce
  • 2 limes or lemons
  • 1 tablespoon fish sauce
  • 1/2 a bunch of fresh coriander
  • 1 fresh red chilli
  • 4 cm piece of ginger
  • 2 clove of garlic
  • a dash of soy sauce
  • 1 stem fresh lemon grass ( if you can get it )

Directions

  1. Lay the prawns out on a board in 2 rows of 6, side by side like a rack of ribs, with the heads all facing the same way. Skewer each rack together with 3 skewers (roughly 20cm in length), one through the middle and one to either side. Put aside.
  2. Mix the sweet chilli sauce, the zest and juice of 1 lime and the fish sauce together in a tray. Pick the coriander leaves and put to one side, then finely slice the stalks and add them to the tray. Deseed and finely slice the chilli and peel and finely grate the ginger, then scatter into tray. Crush in the garlic (and lemongrass if you have it) , then give everything a really good mix up. Add the racks of prawns, then turn over a few times in the marinade to coat really well. Cover with cling film and place in the fridge for at least 2 hours, but preferably overnight.
  3. When you’re ready, preheat the braai. Cook the racks on a hot braai for 4 – 5 minutes, or until golden and cooked through, turning every 30 seconds and basting with the remaining marinade.
  4. Once cooked, remove to a serving board, squeeze over the juice from the remaining lime/lemon, sprinkle with the reserved coriander leaves, then serve with a fresh green salad, or as part of a barbecue spread.

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