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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.

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.

Melty Loaded Potato Foil braai pocket

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Ingredients:

  • Vegetable oil, for grill
  • 2 lb. russet potatoes (about 4 medium potatoes), well scrubbed and sliced 1/8-inch thin
  • 3 tbsp. extra-virgin olive oil
  • 3/4 tsp. sweet paprika
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • Kosher salt and freshly ground black pepper
  • 6 tbsp. ranch dressing, plus more for drizzling if desired
  • 9 slices bacon, cooked and crumbled
  • 1 1/2 c. Grated Cheddar Cheese
  • Finely chopped curly-leaf parsley, for garnish

Directions

  1.  Prepare braai or grill pan over medium-high heat. Brush the grill with vegetable oil. In a bowl toss sliced potatoes with olive oil, paprika, onion powder, and garlic powder; season with salt and pepper.
  2. Arrange two 16-inch-long pieces of foil, overlapping about 2 inches in the center, to create a 16-inch square. Grease with cooking spray.
  3. Repeat to create a second 16-inch square of greased foil.
  4. Spread ⅓ of the potatoes across the center of the two packets.
  5. Drizzle each packet with 1 tablespoon of ranch dressing, top each with 1 ½ pieces bacon, and divide ⅓ of the cheese between the two packets. Repeat two times.
  6. Fold foil packets crosswise over the potato mixture to completely cover the food. Roll top and bottom edges to seal them closed.
  7. Arrange the foil packets on the grill and close the grill cover. Cook, until potatoes are tender, about 25 minutes.
  8. Remove from the grill and carefully open the foil packets, there will be steam. Drizzle with more ranch, if desired, and sprinkle with parsley.

Grilled Summer Veggie Foil braai pocket

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Ingredients:

  • 2 tablespoons olive oil
  • 2 cloves garlic, very finely chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 medium yellow squash, cut in 1-inch pieces
  • 1 medium zucchini, cut in 1-inch pieces
  • 1 medium red bell pepper, cut in 1-inch pieces
  • 1 cup cherry tomatoes
  • 1 cup diced yellow onions
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley leaves

Directions

  1.  Heat gas or charcoal braai to high. Cut 4 40cmx 30cm sheets of heavy-duty foil. Spray with cooking spray.
  2. In large bowl, mix olive oil, garlic, Italian seasoning, salt and red pepper flakes.
  3. Add squash, zucchini, bell pepper, tomatoes and onions; toss to combine. Divide evenly among sheets of foil.
  4. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  5. Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until vegetables are tender.
  6. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with feta cheese and parsley.

Warm grilled potato braai salad

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Ingredients

  • 1kg small chat potatoes
  • 100ml extra virgin olive oil
  • 5 spring onions, thinly sliced on an angle
  • 2 garlic cloves, finely chopped
  • 2 tablespoons chopped flat-leaf parsley leaves
  • 2 teaspoons chopped fresh oregano
  • 1/2 cup (75g) pitted kalamata olives, halved
  • 1 cup (80g) shaved parmesan

Directions

  1. Preheat the oven to 190°C.
  2. Place the potatoes in a baking dish.
  3. Drizzle with 1 tablespoon oil, season and cover with foil. Bake for 50-60 minutes, until tender. Allow to cool slightly.
  4. Meanwhile, combine 2 tablespoons oil, spring onion, garlic, parsley, oregano and olives in a small bowl. Season to taste with salt and pepper, then set aside.
  5. Preheat a barbecue or chargrill pan on high heat. Halve potatoes, drizzle with 2 tablespoons oil and season. Grill for 5 minutes each side, turning occasionally, until heated through and charred.
  6. Transfer potatoes to a large serving bowl, then pour over the dressing and toss to coat well. Scatter with the parmesan, then serve warm.

Quinoa semi-dried tomatoes braai salad

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Ingredients

  • 1.4L vegetable stock
  • 2 cups (400g) white quinoa, rinsed, drained
  • 1 red onion, thinly sliced
  • 1 each witlof (Belgian endive) and cos lettuce, leaves separated
  • 1 Lebanese cucumber, thinly sliced
  • 1 avocado, sliced into thin wedges

DRIED CHERRY TOMATOES

  • 1 bunch thyme, leaves picked
  • Finely grated zest of 1/2 an orange
  • 1/4 tsp caster sugar
  • 250g cherry tomatoes, halved

LIME & CORIANDER DRESSING

  • 1 egg yolk
  • Juice of 2 1/2 limes
  • 1 tbs white wine vinegar
  • 1 tsp honey
  • 2/3 cup (165ml) grapeseed oil
  • 1/4 cup (60ml) olive oil
  • 1 bunch coriander, leaves picked, finely chopped
  • Pinch each of ground cumin and cayenne pepper

Directions

  1. Preheat oven to 100°C. Grease a baking tray and line with baking paper.
  2. For the dried tomatoes, combine thyme, orange zest, sugar, tomato and 1/2 tsp salt flakes in a bowl. Arrange tomato, cut-side up, on prepared tray. Roast for 90 minutes or until dried but still plump. Set aside. (Dried tomato can be stored, covered, at room temperature for up to 1 day.)
  3. For the dressing, combine egg yolk, lime juice, vinegar and honey in a narrow jug. Using a stick blender, blend while adding oils in a slow, steady stream until combined and emulsified. Stir through herbs and spices, and chill until needed.
  4. To cook the quinoa, bring stock to the boil in a saucepan over high heat. Add quinoa and cook for 12 minutes or until tender. Drain and set aside to cool.
  5. Soak onion in cold water for 5 minutes to soften its flavour. Drain. Arrange all ingredients on a platter and drizzle with a little dressing. Serve with remaining dressing on the side.

Artichoke and gorgonzola braai salad

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Ingredients

  • 1kg Jerusalem artichokes, thickly sliced (smaller artichokes halved)
  • 2 tbs extra virgin olive oil
  • 50g unsalted butter, chopped
  • 1/2 cup (50g) roasted walnuts
  • 1/3 cup (75g) caster sugar
  • 1 bunch baby rocket
  • 100g gorgonzola dolce, cut into thin wedges (substitute other blue cheese)
  • Chervil sprigs, to serve

WALNUT AND VERJUICE DRESSING

  • 1 tsp Dijon mustard
  • 2 tbs verjuice
  • 2 tbs walnut oil

Directions

  1. Preheat oven to 200°C. Grease 2 baking trays and line with baking paper. Divide artichoke between prepared trays.
  2. Drizzle with oil and toss to coat. Roast, stirring halfway, for 1 hour or until tender.
  3. Melt butter in a pan over medium heat. Cook, swirling the pan, for 2-3 minutes or until butter foams and turns nut brown. Toss through artichoke and set aside.
  4. Meanwhile, to make the candied walnuts, place walnuts on a baking tray lined with baking paper.
  5. Place sugar in a non-stick frypan over medium heat and cook, shaking the pan occasionally, for 5-6 minutes or until golden. Pour caramel over walnuts and sprinkle with a pinch of salt. Set aside to cool completely.
  6. For the dressing, combine mustard and verjuice in a bowl. Gradually whisk in walnut oil until well combined. Set aside.
  7. Coarsely break up candied walnuts and add to a bowl with artichoke mixture, rocket, gorgonzola and a little dressing.
  8. Toss gently. Scatter with chervil and drizzle with remaining dressing to serve.

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