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Gringo Three Beans Summer Braai Salad

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Gringo Three Beans Salad

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Ingredients

  • 1/3 c. red wine vinegar
  • 2 tsp. granulated sugar
  • Kosher salt
  • Freshly ground black pepper
  • 1/3 c. extra-virgin olive oil
  • 1 small red onion, finely chopped (about 1/2 c.)
  • 1 (15-oz.) can cannellini beans, drained and rinsed
  • 1 (15-oz.) can kidney beans, drained and rinsed
  • 1 (14.5-oz.) can cut green beans, drained and rinsed, or 1½ c. chopped blanched green beans
  • 1 c. loosely packed fresh parsley leaves, finely chopped

Directions

  1. In a large bowl, whisk the vinegar, sugar, 1 teaspoon salt, and ⅛ teaspoon pepper until sugar is dissolved, about 30 seconds. Gradually add the oil, whisking until combined. Stir in the onion and set aside for 5 minutes.
  2. Fold in the cannellini, kidney, and green beans, and the parsley. Gently toss to coat.
  3. Serve immediately or let marinate, covered, in the refrigerator for 1 hour or up to overnight. Stir gently before serving.

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braai pasta salad

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Caprese Braai Pasta Salad

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Ingredients

FOR THE SALAD

  • 500g. fusilli, cooked
  • 8 oz. ciligini, halved (small mozzarella balls, mozzarella chopped into 1/8´s works too)
  • 2 pt. grape tomatoes, halved
  • 1/4 c. thinly sliced basil, plus more for garnish
  • Balsamic glaze, for drizzling

FOR THE DRESSING

  • 1/2 c. extra-virgin olive oil
  • 3 tbsp. red wine vinegar
  • 1 tsp. Italian seasoning
  • 1 clove garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • Crumbled feta, for serving
  • Crushed red pepper flakes, for serving

Directions

  1. In a large bowl, combine fusilli, ciligini, tomatoes and basil.
  2. In a medium bowl, combine oil, vinegar, Italian seasoning and garlic. Season with salt and pepper and whisk until combined.
  3. Pour dressing over pasta salad and toss to combine. Garnish with sliced basil, drizzle with balsamic glaze and serve.

Yummy Aubergine braai Salad

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Ingredients

FOR THE Aubergine

  • 1/2 c. extra-virgin olive oil
  • 1 tsp. dried oregano 
  • 1/4 tsp. red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 2 large Aubergine, sliced into 1/4″ rounds
  • 1/4 c. crumbled feta
  • 2 tbsp. freshly chopped parsley
  • Juice of 1/2 lemon

FOR THE TAHINI DRESSING

  • 1/3 c. tahini
  • Juice of 1 lemon
  • 2 tbsp. water
  • 1 clove garlic, minced
  • Kosher salt

Directions

  1. Make Aubergine: Heat grill or grill pan over medium-high heat. In a small bowl, combine oil, oregano, and red pepper flakes. Brush all over Aubergine and season with salt and pepper. 
  2. Grill Aubergine until tender and slightly charred, about 3 minutes per side. 
  3. Top grilled Aubergine with feta and parsley, then squeeze lemon juice over. 
  4. Make tahini dressing: In a medium bowl, whisk together tahini, lemon juice, water, and garlic. Season with salt. If dressing is too thick, add more water, a tablespoon at a time, until desired consistency. 
  5. Serve Aubergine warm with tahini dressing.

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BRAAI RECIPES blog
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braai potato salad recipes
braai pasta salad recipes
braai sosatie recipes
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braai pasta salad

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Ginger-Soy Lamb Braai Chops

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Ingredients

  • 8 lamb chops
  • 3 tablespoons soy sauce
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon brown sugar
  • 2 tablespoons fresh ginger, peeled and minced
  • 1 garlic cloves, peeled and minced
  • 1 tablespoon fresh parsley, roughly chopped

Directions

  1. Remove the lamb chops from your refrigerator and leave them at room temperature for several minutes to take some of the chill off. Trim and discard any excess fat from the meat. Pre-heat your grill to high.
  2. While your grill is pre-heating, make the marinade. In a small bowl, combine the soy sauce, olive oil, brown sugar, ginger and garlic. Mix well. Then remove two tablespoons of the marinade to a clean bowl and set it aside for later.
  3. Lightly oil your grill racks. Place the lamb chops on the grill and cook for 2 minutes. Then flip the lamb chops and baste them generously with the marinade. Word of caution: your grill will flare up while you do this. Work CAREFULLY people!
  4. Cook the lamb chops for 2 minutes on the second side. Then flip again and baste them generously a second time. Continue cooking until they are done, just about 1 minute more. Remove from the grill and transfer to serving platter. Garnish with the chopped parsley.
  5. Serve immediately with some of the reserved marinade.

Portuguese-style lamb braai 

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Ingredients

  • 12 Lamb chops
  • 1/2 cup (125ml) red wine vinegar
  • 1/3 cup (80ml) olive oil
  • 1 1/2 tbsp ground paprika
  • 1 tbsp brown sugar
  • 1 tbsp dried oregano
  • 2 tsp thyme leaves
  • 2 garlic cloves, crushed
  • 1 long red chilli, seeded, finely chopped (optional)

Directions

  1. To make the marinade, place the vinegar, oil, paprika, sugar, oregano, thyme, garlic and chilli, if using, in a large bowl and stir until the sugar dissolves.
  2. Add Lamb Cutlets to the marinade and turn to coat. Cover and place in the fridge for 1 hour.
  3. Heat a barbecue grill or chargrill on medium. Drain lamb, reserving 2 tbs of the marinade. Cook lamb for 1 min.
  4. Turn and brush cooked side with half the reserved marinade. Cook for 1 min. Repeat.
  5. Cook for a further 2 mins each side or until cooked to your liking. Set aside for 5 mins to rest. Sprinkle with thyme.

Spanakopita Braai broodjies 

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Ingredients

  • 12 slices bread
  • butter or olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed and chopped
  • 400 g baby spinach (or normal spinach, finely sliced)
  • 200 g feta cheese, crumbled
  • 240 g cheddar cheese, sliced or grated
  • salt and pepper

Directions

  1. Heat a tot of oil or butter in a pan and fry the onion and garlic until soft. Add spinach and fry for a few minutes until wilted and half the size, and any excess water released has cooked off.
  2. Remove from heat, add feta and mix well. Season.
  3. Spread butter or olive oil on one side of each slice of bread (these sides will be outward-facing in the assembled braaibroodjie). Pack half of these slices buttered-side down and layer with the spinach mixture and cheese. Close the braaibroodjies with the remaining bread slices, buttered sides facing upwards.
  4. “Braaibroodjies is draaibroodjies”: Braaibroodjies should be turned often and braaied in a closed, hinged grid. You want medium-paced, gentle heat and the grid should be relatively high. Your aim is for the cheese to be melted and all other fillings to be completely heated by the time the outsides are golden brown. A great tip is to slightly open and close the hinged grid a few times after each of the first few turns of the braai process as it helps the braaibroodjies not to get stuck to the grid.
  5. Once done, slice each braaibroodjie in half and serve immediately.

Thai Chicken Braai Skewers with Peanut Sauce

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Ingredients:

Chicken Skewers

  • 1 tablespoon minced garlic (about 6 cloves)
  • 1 tablespoon minced fresh ginger (a 1- to 2-inch piece of ginger, peeled)
  • 1 tablespoon minced lemongrass (a 4-inch piece of lemongrass about 1/4 inch wide)
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon lime zest
  • 2 tablespoons s fresh lime juice
  • 1 1/2 pounds boneless, skinless chicken thighs (about 5 thighs)
  • 6 metal or wooden skewers
  • vegetable or canola oil
  • butter lettuce or cooked rice to serve

Peanut Sauce

  • 1/2 cup peanut butter
  • 5 1-inch chunks fresh pineapple
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 tablespoon fish sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon chili garlic paste
  • 1 shallot (chopped)
  • 1 teaspoon lime zest
  • 2 tablespoons fresh lime juice

Garnish

  • chopped peanuts
  • chopped green onions
  • chopped fresh cilantro
  • chopped fresh basil
  • chopped fresh mint
  • minced red onion

Directions

  1. In a large resealable plastic bag, combine the garlic, ginger, lemongrass, fish sauce, soy sauce, lime zest, and lime juice. Cut the chicken thighs into strips and add them to the bag.
  2. Massage the chicken to make sure it is well coated. Place the bag in the refrigerator and marinate the chicken for 30 to 60 minutes, turning the chicken every 15 minutes.
  3. If you are using wooden skewers, put them in water to soak for 30 minutes.
  4. While the chicken marinates, make the peanut sauce. In a food processor, combine the peanut butter, pineapple, soy sauce, water, fish sauce, hoisin sauce, shallot, ginger, chili garlic paste, lime zest, and lime juice. Pulse until combined and smooth.
  5. Once the chicken finishes marinating, preheat the grill to 450 degrees. Then thread the chicken onto the skewers. Rub the grill grates with vegetable or canola oil.
  6. Grill the chicken skewers until the internal temperature reaches 165 degrees, about 4 to 5 minutes per side.
  7. Serve the skewers over lettuce or rice and top with the chopped peanuts, green onions, cilantro, basil, mint, red onions, and peanut sauce.

Light Braai Potato Salad

Tossing potatoes in a tangy dressing cuts out the need for calorific mayonnaise in this Braai Potato Salad

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Ingredients

  • 1kg Jersey Royals, or other waxy new potatoes, larger ones halved
  • 200 g fine green beans, trimmed and halved 
  • 150 g fresh basil pesto
  • 50ml olive oil
  • chopped chives
  • 50g finely chopped spring onion
  • salt and pepper

Directions

  1. Bring a large pan of salted water to the boil and cook potatoes for 10-15min until tender. Add beans for final 4min of cooking. Drain, hold briefly under cold running water to stop beans overcooking, then drain again thoroughly.
  2. Tip potatoes and beans into a large bowl, add pesto, spring onions and plenty of freshly ground black pepper; mix gently with your hands. Serve warm or at room temperature.

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Fish Braai With Pistachio-Herb Sauce

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Ingredients

Sauce:

  • ¼ cup raw pistachios
  • 10 prunes, pits removed, coarsely chopped
  • 1 garlic clove, finely grated
  • 2 cups finely chopped parsley
  • 1 cup finely chopped mint
  • ¼ cup finely chopped tarragon
  • ¼ cup kimchi or sauerkraut brine
  • 2 Tbsp. Champagne vinegar or white wine vinegar
  • Kosher salt
  • ¾ cup extra-virgin olive oil
  • Fish and assembly:
  • 1 (2–4-lb.) flatfish (such as sole, flounder, or turbot)
  • Extra-virgin olive oil
  • Kosher salt
  • Aleppo-style pepper

Directions

Sauce:

  1. Toast pistachios in a dry small skillet over medium-low heat, tossing occasionally, until browned in spots, about 5 minutes. Let cool, then finely chop.

2. Gently mix pistachios, prunes, garlic, parsley, mint, tarragon, kimchi brine, and vinegar in a medium bowl to combine; season with salt. Whisk in oil, then taste and season spoon sauce with more salt if needed.

Fish and assembly:

  1. 3. Prepare a grill for medium heat. Using a chef’s knife, cleaver, or serrated knife, cut fish crosswise into 2″–4″-wide planks (the larger the fish, the wider the planks); halve planks if fish is large.
  2. Pat fish dry, rub all over with oil, and season with salt and Aleppo-style pepper. Grill fish, undisturbed, until about 70 percent cooked through (use a knife to slide into flesh to check), about 5 minutes.
  3. The skin should release easily from the grate when the fish is ready to turn. If it’s sticking, keep cooking.
  4. Using a large fish spatula, turn fish over and grill until cooked through (fish is done when a paring knife easily pierces the flesh along the side), about 2 minutes.
  5. Transfer fish to a platter and spoon sauce over.

Bacon-wrapped braai broodjies

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INGREDIENTS

  • 4 ciabatta rolls
  • Cheddar cheese, sliced
  • 2 t Sweet chilli sauce
  • 2t mayo
  • Streaky bacon

COOKING INSTRUCTIONS

  1. Fill ciabatta sandwiches with thickly sliced Cheddar, mayo and 2 t sweet chilli sauce.
  2. Wrap in parcooked streaky bacon, secure with soaked toothpicks
  3. Place on medim heat braai until bacon is crunchy.
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