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Braai Grilled Garlic Butter Prawns

#Braai #GrilledGarlicButterPrawns #Seafood #Grilling #Marinade

This delicious Braai Grilled Garlic Butter Prawns recipe is a great way to enjoy seafood on the grill. Marinate the prawns in garlic butter and grill them to perfection for a succulent and flavourful meal.

Ingredients:

– 1kg large prawns, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons butter, melted
– 1 teaspoon Worcestershire sauce
– 2 tablespoons lemon juice
– 2 tablespoons fresh parsley, chopped
– 1 teaspoon salt
– 1/2 teaspoon black pepper

Directions:

1. In a large bowl combine garlic, olive oil, butter, Worcestershire sauce, lemon juice, parsley, salt and pepper.

2. Add prawns to the bowl and mix to coat them evenly in the marinade.

3. Cover the bowl and place in the refrigerator for 30 minutes.

4. Preheat a braai or barbeque grill to medium-high heat (200°C/390°F).

5. Arrange the prawns in a single layer on the grill and cook for 4 minutes per side, or until they are just cooked through.

6. Serve immediately with extra melted garlic butter if desired.

7. Enjoy your delicious Braai Grilled Garlic Butter Prawns!

8. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Maple-Bourbon Glazed Short Ribs

#MapleBourbonGlazed #ShortRibs #GrillRecipe #Braai #BBQ

This delicious Maple-Bourbon Glazed Short Ribs recipe is sure to be a hit at your next summer braai! The sweet and smoky glaze pairs perfectly with the tender grilled ribs. Start by marinading the ribs for at least 4 hours and up to overnight with a mixture of maple syrup, bourbon, garlic, and spices. Then, fire up the grill and cook the ribs for approximately 25 minutes, basting them with the glaze every 10 minutes. Serve the ribs hot off the grill, and enjoy!

Ingredients:

  • 4 lbs short ribs
  • 1/2 cup bourbon
  • 1/2 cup maple syrup
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons garlic, minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano

Directions:

  1. In a medium bowl, combine bourbon, maple syrup, Worcestershire sauce, garlic, smoked paprika, black pepper, cumin, and oregano. Whisk until well combined.
  2. Place the short ribs in a large resealable bag. Pour the marinade over the ribs, making sure the ribs are thoroughly coated. Seal the bag and refrigerate for at least 4 hours, or up to overnight.
  3. Preheat a gas or charcoal grill to medium heat (175 degrees Celsius).
  4. Remove the ribs from the marinade and place them on the preheated grill. Cook for approximately 25 minutes, turning and basting with the marinade every 10 minutes.
  5. Once the ribs are cooked through, remove them from the grill and allow them to rest for 5 minutes before serving.
  6. To make a glaze, pour the remaining marinade into a small saucepan and bring to a boil over medium heat. Reduce heat to low and simmer, stirring occasionally, for about 10 minutes. The mixture should reduce by half and become thick and syrupy.
  7. Brush the ribs with the glaze and serve.
  8. Enjoy!

Honey Mustard Glazed Short Ribs

#HoneyMustard #GlazedShortRibs #BBQ #Braai #Grill

This Honey Mustard Glazed Short Ribs braai recipe is a delicious and easy way to enjoy succulent grilled ribs. The ribs are marinated in a sweet and tangy honey mustard sauce, then grilled to perfection on a hot braai grill. Served with a side of grilled vegetables, this is sure to be a hit at any summer gathering.

Ingredients:
– 4 lbs of short ribs
– 2 cups of honey
– 1 cup of Dijon mustard
– 1 cup of olive oil
– 2 tablespoons of Worcestershire sauce
– 2 tablespoons of garlic powder
– 2 tablespoons of onion powder
– Salt and pepper to taste

Directions:
1. Preheat the braai grill to medium-high heat (350°C).
2. In a large bowl, combine the honey, mustard, olive oil, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until well combined.
3. Place the short ribs in a shallow baking dish and pour the marinade over the ribs, making sure to evenly coat them.
4. Cover the dish with cling wrap and place in the refrigerator for at least 1 hour or up to overnight.
5. Once the ribs have marinated, remove them from the dish and place them on the preheated braai grill.
6. Grill the ribs for 30-35 minutes, flipping them every 5-7 minutes and brushing them with the remaining marinade.
7. Once the ribs are cooked through and the glaze is caramelized, remove them from the grill and let them rest for 5 minutes.
8. Serve the Honey Mustard Glazed Short Ribs with your favorite grilled vegetables and enjoy.

Braai Avocado and Lime Zest Potato Salad

#BraaiAvocadoLime #PotatoSalad #Yummy #BBQ #HealthyEating

This Braai Avocado and Lime Zest Potato Salad is the perfect summer side dish! A combination of creamy avocado, zesty lime, and potatoes make for a delicious and nutritious salad that is sure to be a hit at your next outdoor gathering.

Ingredients:

– 3 potatoes, peeled and cubed
– 1 avocado, peeled, pitted and cubed
– 1 lime, zested and juiced
– 1/4 cup olive oil
– 2 tablespoons white wine vinegar
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste

Directions:

1. In a large pot, bring salted water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain and set aside.

2. In a large bowl, combine the potatoes, avocado, lime zest and juice, olive oil, white wine vinegar, parsley, salt and pepper.

3. Preheat a braai or grill to medium-high heat.

4. Place the potato salad onto the preheated grill, and cook, stirring occasionally, until lightly browned and heated through, about 8 minutes.

5. Serve the potato salad warm or at room temperature.

6. Enjoy!

7. Store any leftovers in an airtight container in the refrigerator for up to 4 days.

8. Reheat in the microwave or on the stovetop before serving.

Braai Wild Mushroom and Truffle Oil Potato Salad

#Braai #Mushroom #TruffleOil #PotatoSalad #Delicious

This Braai Wild Mushroom and Truffle Oil Potato Salad is a delicious and easy side dish that is perfect for any summer gathering. It combines the smokiness of braai mushrooms with the earthy flavor of truffle oil and the creamy texture of potatoes.

Ingredients:

– 4 potatoes, peeled and cubed
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 onion, diced
– 8 ounces braai mushrooms, sliced
– 2 tablespoons truffle oil
– 1/4 cup fresh parsley, chopped
– Salt and pepper, to taste

Directions:

1. Bring a pot of salted water to a boil. Add potatoes and boil until tender, about 10 minutes. Drain and set aside.

2. Heat olive oil in a large skillet over medium heat. Add garlic and onion and cook for 3 minutes, stirring occasionally.

3. Add mushrooms and cook for 5 minutes, stirring occasionally.

4. Add cooked potatoes to the skillet and cook for 3 more minutes.

5. Remove from heat and stir in truffle oil. Season with salt and pepper.

6. Transfer mixture to a serving bowl. Top with freshly chopped parsley.

7. Serve warm or at room temperature.

8. Enjoy!

Braai Caramelized Shallot and Gruyere Potato Salad

#Braai #CaramelizedShallot #Gruyere #PotatoSalad #Recipe

This recipe for Braai Caramelized Shallot and Gruyere Potato Salad is perfect for any summer gathering. The combination of caramelized shallots, Gruyere cheese, and potatoes makes for a delicious and savory dish that is sure to be a hit.

Ingredients:

– 2 pounds potatoes, diced
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 2 large shallots, peeled and thinly sliced
– 2 tablespoons butter
– 2 tablespoons brown sugar
– 1 teaspoon fresh thyme, chopped
– 1/2 cup Gruyere cheese, shredded
– Salt and pepper to taste

Directions:

1. Preheat your braai or grill to medium heat.

2. Place the diced potatoes in a large bowl and toss with the garlic and olive oil.

3. Place the potatoes on the preheated grill and cook, stirring occasionally, until they are tender and lightly browned, about 15 minutes.

4. Meanwhile, melt the butter in a large skillet over medium heat. Add in the shallots and cook, stirring occasionally, until they are caramelized, about 10 minutes.

5. Add the brown sugar and thyme to the skillet and cook for an additional minute.

6. Once the potatoes are cooked, transfer them to the skillet with the shallots and toss to combine.

7. Sprinkle the Gruyere cheese over the top and season with salt and pepper to taste.

8. Serve the potato salad warm or at room temperature. Enjoy!

Braai Roasted Garlic and Rosemary Potato Salad

Braai Roasted Garlic and Rosemary Potato Salad

This Braai Roasted Garlic and Rosemary Potato Salad is a delicious and flavorful side dish that is perfect for any occasion. The potatoes are roasted on the braai and then combined with roasted garlic and fresh rosemary. The result is a delicious and healthy potato salad that is sure to please!

Ingredients:

  • 2 lbs baby potatoes, washed and halved
  • 4 cloves garlic, peeled and minced
  • 3 tablespoons olive oil
  • 2 tablespoons fresh rosemary, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 3 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, chopped

Directions:

  1. Prepare a braai and preheat to medium-high heat.
  2. In a large bowl, combine potatoes, garlic, olive oil, rosemary, salt, and pepper. Toss to coat.
  3. Place potatoes on the preheated braai and cook for about 15 minutes, flipping occasionally, until potatoes are cooked through and golden brown.
  4. In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, and parsley. Set aside.
  5. When potatoes are cooked, transfer to a large bowl. Add mayonnaise mixture and toss to coat.
  6. Serve warm or cold.
  7. Enjoy!

#BraaiRoastedGarlicAndRosemary #PotatoSalad #Rosemary #OliveOil #Garlic #HealthySideDish #Delicious #EasyRecipe #HealthyEating

Braai Pesto and Sundried Tomato Potato Salad

#BraaiPesto #SundriedTomatoes #PotatoSalad #BBQ #EasyRecipe

This Braai Pesto and Sundried Tomato Potato Salad is a delicious side dish that is easy to make and perfect for summer BBQs. Perfect for adding a bit of flavour to your next braai.

Ingredients:

-3 potatoes, peeled and cubed
-1/4 cup olive oil
-2 tablespoons Braai Pesto
-1/4 cup sundried tomatoes, chopped
-2 tablespoons fresh basil, chopped
-2 tablespoons fresh parsley, chopped
-Salt and pepper, to taste

Directions:

1. Preheat oven to 350°F.
2. Place potatoes onto a baking sheet and drizzle with olive oil. Bake for about 25 minutes or until potatoes are tender.
3. In a large bowl, combine baked potatoes, Braai Pesto, sundried tomatoes, basil, and parsley.
4. Mix well to combine.
5. Season with salt and pepper, to taste.
6. Serve warm or cold.
7. Enjoy!
8. Store leftovers in an airtight container in the refrigerator for up to 3 days.

S’mores Milktart – with a graham cracker crust, chocolate custard filling, and marshmallows toasted on top.

#S’moresMilktart #TastyTreat #DessertRecipe

This delicious S’mores Milktart is the perfect combination of graham cracker crust, chocolate custard filling, and marshmallows toasted on top. Every bite will be full of the classic campfire flavors you love!

Ingredients:

Crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup melted butter
– 1/4 cup sugar

Filling:
– 2 cups milk
– 1/2 cup sugar
– 3 tablespoons cornstarch
– 1 teaspoon vanilla
– 1/2 cup semi-sweet chocolate chips

Topping:
– 2 cups mini marshmallows

Directions:

1. Preheat oven to 350 degrees.
2. In a medium bowl, mix together graham cracker crumbs, melted butter, and sugar until well combined.
3. Press into the bottom of a 9 inch pie plate.
4. Bake for 8-10 minutes, or until golden brown.
5. In a medium saucepan, heat milk until just boiling.
6. In a separate bowl, mix together sugar, cornstarch, and vanilla.
7. Slowly add the sugar mixture to the boiling milk, stirring constantly.
8. Cook for an additional 5 minutes, or until thickened.
9. Remove from heat and stir in chocolate chips until melted.
10. Pour filling over the crust.
11. Sprinkle marshmallows over the top.
12. Bake for an additional 8-10 minutes, or until marshmallows are golden brown.
13. Allow to cool before serving. Enjoy!

Peri Peri Bean Braai Salad

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Ingredients:

  • 2 cans of mixed beans, drained and rinsed
  • 1 can of corn kernels, drained
  • 1 red onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 1/4 cup of olive oil
  • 1/4 cup of red wine vinegar
  • 2 tablespoons of peri peri sauce (or to taste)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. In a large bowl, mix together the mixed beans, chopped red onion, red and green bell pepper, and corn kernels.
  2. In a separate bowl, whisk together the olive oil, red wine vinegar, peri peri sauce, salt, and pepper to make the dressing.
  3. Pour the dressing over the bean mixture and toss until everything is coated.
  4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
  5. Before serving, give the salad a good stir and sprinkle with fresh parsley, if desired.

Enjoy your delicious Peri Peri Bean Salad !

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