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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.

Hawaiian Chicken Braai Foil Packs

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Ingredients

  • 1 c.classic BBQ sauce
  • 1/4 c.reduced-sodium soy sauce
  • 1/4 c.extra-virgin olive oil
  • 1/4 c.chopped cilantro, divided
  • 1/4 c.sliced onions, divided
  • 2 tbsp.lemon juice
  • 1 tbsp.smoked paprika
  • 2 tbsp.grated fresh ginger, from a 1″ piece
  • 1clove garlic, minced
  • Kosher salt
  • 1 tbsp.freshly ground black pepper, divided
  • 1red bell pepper, stem and seeds removed, sliced 1″ thick
  • 1red onion, halved and sliced 1″ thick
  • 2 c.cubed fresh pineapple
  • 4boneless, skinless chicken breasts (2 to 3 pounds total)

Directions

  1. Heat grill to medium-high for at least 3 minutes. In a small bowl, stir together BBQ sauce, soy sauce, oil, 2 tablespoons each cilantro and scallions, lemon juice, paprika, ginger, garlic, and 1 teaspoon each salt and pepper.
  2. Divide the bell pepper, onion, and pineapple between 4, 16” square sheets of heavy duty aluminum foil. Top each packet with a chicken breast and season with 2 teaspoons each salt and pepper, dividing evenly. Pour the sauce over top, dividing evenly, then tightly fold each piece of foil to make a packet and place on the grill.
  3. Grill, covered and undisturbed, for 20 minutes, then use tongs to carefully open the top of each packet. Grill for another 5 minutes, until an instant-read thermometer inserted into the thickest part of the breast reads 165°.
  4. Remove from the grill and let rest for 5 minutes. Transfer contents of each package to a plate and spoon any remaining sauce over top. Garnish with remaining 2 tablespoons each cilantro and scallion, dividing evenly.

Cucumber and tomato salad

Ingredients

  • 5 good quality, ripe tomatoes, cut into 2-3 mm dice
  • 3 mini cucumbers (Turkish or Greek-style), cut into 2-3 mm dice
  • ½ white onion, cut into 2-3 mm dice
  • 30g flat-leaf parsley, chopped and stalks discarded
  • 15g fresh mint, chopped and stalks discarded
  • 25ml extra-virgin olive oil
  • 25ml lemon juice
  • 100g tahini sauce (see recipe below) or use shop-bought

CLASSIC TAHINI SAUCE

  • 240g tahini
  • 2 tsp lemon juice
  • ½ garlic clove, crushed

Method

  1. Drain the diced tomatoes in a sieve or colander, then combine with all the other salad ingredients in a mixing bowl with some sea salt and black pepper to taste.
  2. To make your own tahini sauce, put the tahini in a mixing bowl and whisk in 200ml cold water, a third at a time.
  3. When it has a smooth, creamy consistency, add the lemon juice, garlic and ¼ tsp of fine sea salt. (The sauce can be stored in the fridge, but starts to lose depth of flavour after a day.) Pile the salad into a bowl and serve with the tahini sauce drizzled on top.

Pomegranate braai kebab sosatie

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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

Directions

  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.
  2. Cook the bulgur wheat in a large pan of boiling water with the stock cube, following the pack instructions.
  3. Mix the pomegranate molasses and chilli jam together in a bowl to make a glaze.
  4. 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.
  5. 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.
  6. 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

Directions

  1. In a large bowl, combine all the rub ingredients and mix well until the chicken wings are thoroughly coated. Use your hands for better distribution.
  2. For optimal flavor, marinate the wings in the refrigerator, ideally overnight, or for a minimum of 2 hours.
  3. Prepare a mixture of apple juice and apple cider vinegar. You can either pour it into a small spray bottle or keep it in a small container.
  4. This mixture will be used to keep the wings moist and aid in caramelizing the skin during cooking.
  5. Cook the wings for 45 minutes, ensuring you turn and rotate them every 15 minutes. While doing so, generously spray or drizzle the wings with the apple juice mixture.
  6. If the temperature drops below 120°C, lift the lid of the barbecue and fan the coals to reignite the heat.
  7. After 45 minutes of cooking, lift the lid again and transfer the chicken wings to the other side of the barbecue, placing them directly above the hot coals. Allow the skins to crisp up for approximately 5 minutes or until they become beautifully caramelized and start to char. Keep a close eye on them to prevent excessive charring.
  8. Once the wings are done, remove them from the barbecue. If desired, serve them with a side of ranch or blue-cheese dressing for dipping.
  9. Enjoy your flavorful and perfectly grilled chicken wings!

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

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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

  • Whisk all the marinade ingredients in a bowl until the sugar has dissolved.
  • Add the chicken wings, coat well and chill for at least 2 hours but preferably overnight.
  • 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.
  • Heat a barbecue until medium-high (or for oven cooking, see cook’s notes).
  • Add the wings to a bowl and toss with 1 tbsp of oil and some seasoning.
  • Grill for 20-25 minutes, turning regularly, until really chargrilled and crisp.Remove from the barbecue and toss with the reduced marinade. Serve with lime wedges.

Pork Braai with almond purée

Ingredients4 tbsp white misovegetable oil(about 175g-250g each) 4 pork chops2 peaches, halved and stoned2 little gem lettuce, quarteredto serve (optional) edible flowers2 peaches2 tbsp white wine vinegar1 sprig rosemary1 tbsp sugar50g butter125g ground almonds200ml vegetable stock100ml whole milkMethodSTEP 1For the pickled peaches, stone and slice the peaches to 0.5cm thick. Heat the vinegar, rosemary, sugar […]

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

Directions:

  1. 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.
  2. Mix the miso and 2 tbsp vegetable oil with 3 tbsp water and rub into the pork chops. Marinate for 10-15 minutes.
  3. 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
  4. 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.
  5. 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.
  6. 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.

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