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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

  1. Mix together the ginger and garlic pastes, the chilli and coriander paste, papaya paste and all the dry spices.
  2. Add the chilli and mustard oils, the yogurt and garam masala, then brush the marinade over the lamb chops generously.
  3. Chill for 6-8 hours to marinate.
  4. 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.
  5. 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.
  6. Serve alongside a watermelon and kalonji (onion seed) salad and coriander and mint chutney.
  7. Scatter with coriander and serve the chops with your favourite accompaniments.

Coffee steak with lemon butter

Ingredients

  • 700-750g dry-aged T-bone steak
  • vegetable or rapeseed oil

DRY RUB

  • 1 tbsp aleppo chilli flakes
  • 2 tbsp espresso coffee grounds
  • 1 tbsp brown sugar
  • 1 tbsp paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp garlic granules
  • 2 tsp sea salt flakes

BUTTER

  • coriander, finely chopped to make 2 tbsp
  • 50g salted butter, softened
  • 1 lemon, zested

Directions

  1. Pat the steak dry with kitchen paper, and rub 1 tbsp oil into the steak. Mix the dry rub ingredients together with a good grinding of black pepper and rub into the steak.
  2. Leave to marinate for 2 hours, removing from the fridge after 11/2 hours to come up to room temperature.
  3. Mash the butter ingredients together with some seasoning, then wrap into a sausage shape in clingfilm and chill.
  4. Heat the braai . Heat grill
  5. Tap the steak to remove the excess rub, drizzle with a little more oil, and sear the fat side of the steak for a few minutes to render, holding it on its end with tongs.
  6. Then sear for 4-5 minutes on each side, until charred and it has a good crust.. Cut the chilled butter into discs and serve on top of the rested steak.

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.

Braai kofte with whipped feta

Ingredients

  • 800g beef or lamb mince
  • 1 small onion, finely grated or finely chopped
  • pinch of dried chilli flakes
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 6 flatbreads
  • handful of mint leaves
  • pinch of sumac, to serve
  • 3 tbsp pine nuts, toasted, to serve

WHIPPED FETA

  • 150g feta, crumbed
  • 50g full-fat greek yogurt
  • TAHINI SLAW
  • 2 carrots, julienned
  • ¼ white or red cabbage, finely shredded
  • 3 spring onions, julienned
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • squeeze of lemon juice

Directions

  1. Combine the mince, onion, spices and some seasoning in a bowl and pound with clean hands until really well combined.
  2. Divide into 12 balls and mould onto metal skewers. Chill until ready to cook.
  3. Put the feta and yogurt in a small blender and whizz until smooth and creamy. Toss the slaw veg in a large bowl, then whisk the tahini, oil, lemon, a splash of water and a pinch of salt until the consistency of single cream, and fold through the veg. Taste and add more lemon or salt, if you like.
  4. Heat the BBQ and let the larger flames die down, or heat the grill to high. Grill the kofte for 8-10 minutes, turning regularly, until golden brown and cooked through.
  5. Spoon the whipped feta over the warmed flatbreads and add the kofte. Serve with the slaw alongside, and sprinkle over the mint leaves, sumac and pine nuts to serve.

Grilled kofte

For more similar delicious braai burger recipes and braai burger marinades click here! more recipes…

Ingredients

 

  • 1 large onion, coarsely grated
  • 50g flat-leaf parsley, finely chopped
  • 400g lamb mince
  • 400g beef mince
  • 3 tbsp Turkish sweet red pepper paste
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp pul biber
  • 2 tsp dried mint
  • 1½ tsp freshly ground black peppercorns
  • 1½ tsp sea salt flakes
  • flatbreads, salad, hummus and chips, to serve

 

Method

 

  1. Put the grated onion in a sieve and squeeze out the juice before putting in a large bowl.
  2. Add all the other ingredients and, with clean hands, mix well. Divide and shape the mixture into 12 patties and lay them on a baking sheet.
  3. Put the baking sheet in the fridge and chill the patties for 1 hour, removing them from the fridge 30 minutes before you’re ready to cook them. To braai, make sure the coals are hot but mostly white and the grill is also very hot.
  4. Cook the patties for 6-8 minutes on each side, turning carefully for even cooking.
  5. Try not to turn them over until they have charred and sealed on the underside to prevent them from sticking to the grill.
  6. Alternatively, preheat the braai to medium-high. Line a baking sheet with foil and lay a grill rack on top.
  7. Evenly space the patties on the rack and cook for 6-8 minutes on each side, turning a couple of times. Serve in flatbreads with salad, hummus and chips.

Dark Chocolate malva pudding

Ingredients:

  • 1 cup (200g) white sugar 
  • Pinch salt 
  • 2 eggs 
  • 2 Tbsp (30ml) butter, melted
  • 1 Tbsp (15ml) vinegar 
  • 1 tsp (5ml) bicarbonate of soda 
  • ¾ cup (180ml) milk 
  • ⅔ cup (100g) cake flour 
  • 3 Tbsp (45ml) cocoa powder 
  • 1 tsp (5ml) baking powder 
Sauce: 
  • 2 cups (500ml) cream 
  • ¼ cup (50g) sugar 
  • 2 slabs (100g each) dark or milk chocolate
  • 12-16 marshmallows, charred, for serving
  • 6-8 chocolate-covered digestive biscuits, for serving

Method

  1. Preheat oven to 180°C.
  2. Whisk sugar, salt and eggs using an electric beater until pale and fluffy.
  3. Add butter and vinegar and mix well.
  4. Dissolve bicarbonate of soda in milk and add to wet mixture.
  5. Sift flour, cocoa and baking powder into a separate bowl.
  6. Fold dry mixture through wet mixture.
  7. Pour into a 25cm square ovenproof dish.
  8. Bake for 25-30 minutes, until a skewer inserted in the middle comes out clean.
  9. Heat 1 cup (250ml) cream with sugar until hot but not boiling.
  10. Chop 1 slab chocolate into chunks, place in a bowl and pour over hot cream, stirring until melted.
  11. Remove pudding from oven and pour over chocolate sauce so that the pudding absorbs it.
  12. Heat remaining cream until hot but not boiling.
  13. Chop remaining chocolate into chunks and add to cream, stirring to melt evenly.
  14. Set aside to firm up (or place in the fridge for a few minutes).
  15. Spread cooled chocolate over pudding just before serving.
  16. Top with marshmallows and biscuits to create a s’mores effect.

Garlic and Herb Braai Chicken Wings

For more similar excellent chicken wing braai recipes and chicken braai recipes click here! more recipes…

Ingredients

  • 1/2 cup white wine vinegar
  • 1/2 cup white wine
  • 5 cloves garlic, smashed
  • 8 sprigs fresh thyme
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp red pepper flakes
  • 2 tsp Italian seasoning, dried
  • 1 tsp sugar
  • 2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lemon, zested (no juice, zest only)
  • 3/4 cup olive oil
  • 2 lbs chicken wings, party style
  • minced parsley, for garnish

Instructions

  1. Combine all of the ingredients for the marinade in a large bowl and whisk together.
  2. Add the chicken wings and toss well to coat. Cover the bowl or transfer the wings and marinade to a large ziplock bag and chill for at least four hours or overnight.
  3. Remove the chicken wings from the marinade and pat lightly. Heat a grill to medium heat and lay the wings in a single layer on the grate.
  4. Close the braai and cook for 15 – 20 mins, turning occasionally. Reduce the heat to medium/low midway through cooking.
  5. Serve garnished with minced parsley if desired.

Chicken pasta salad

Ingredients

For the chicken pasta salad

  • 120g/4¼oz farfalle pasta
  • 3 rashers streaky bacon
  • 1 Romaine lettuce, shredded
  • 120g/4¼oz cherry tomatoes, halved
  • 150g/5½oz leftover roast chicken, cut or shredded into bite-sized pieces
  • salt and freshly ground black pepper

For the buttermilk ranch dressing

  • 2½ tbsp buttermilk
  • 2 tbsp light mayonnaise
  • 1 tbsp 0% fat Greek-style yoghurt
  • 1 small garlic clove, crushed
  • large pinch sea salt
  • large handful fresh chives, snipped

Directions

  1. To make the pasta salad, cook the pasta in a saucepan of salted, boiling water for 10–12 minutes, or as per packet instructions. Drain the pasta and rinse under the cold tap to cool and wash off any excess starch. Drain well again.
  2. Preheat the grill to medium–high and cook the bacon until crispy.
  3. Set aside to cool, patting off as much excess fat as possible with a piece of kitchen paper. Chop into small pieces.
  4. To make the dressing, whisk the buttermilk, mayonnaise and yoghurt in a small bowl. Add the garlic clove, sea salt and chives and stir well.
  5. Return the pasta to the saucepan and stir in the dressing, bacon, lettuce, tomatoes and chicken. Season with salt and pepper and serve.

 

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