Tag: bbq ideas

Light and Creamy Braai Potato Salad

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Ingredients

  • 2kg. small red potatoes
  • salt and pepper
  • 1/4 c. dry white wine
  • 1/2 c. low-fat buttermilk
  • 1/4 c. light mayonnaise
  • 1 tbsp. Dijon mustard
  • 1 c. packed fresh basil leaves
  • chopped fresh chives

Directions

  1. In 8-quart saucepot, place potatoes and enough cold water to cover by 2 inches. Cover and heat to boiling on high. Add 1 teaspoon salt.
  2. Cover and reduce heat to medium-low; simmer 8 to 10 minutes or until tender. Drain well and transfer to large bowl.
  3. To bowl with potatoes, add wine and 1 tablespoon lemon juice. Toss gently until well mixed. Cool to room temperature.
  4. Prepare dressing: In large measuring cup, with wire whisk, stir buttermilk, mayonnaise, mustard, 1/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and remaining 3 tablespoons lemon juice until well blended. (Dressing can be made up to 3 days ahead. Cover and refrigerate.)
  5. To bowl with potatoes, add dressing and basil. Toss gently until evenly coated. Garnish with chives.

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Best Creamy Basil Braai Potato Salad

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Ingredients

  • 1kg. baby red and gold potatoes, scrubbed
  • Kosher salt
  • Pepper
  • 250g. crème fraîche, at room temp
  • 1 tbsp. Dijon mustard
  • 2 tbsp. fresh lemon juice
  • 3 scallions, thinly sliced, plus more for topping
  • 3/4 c. packed fresh basil, thinly sliced, plus more for serving

Directions

  1. Place potatoes in large pot and add enough water to cover by 2 inches. Bring to a boil. Add 1 tablespoon salt, then reduce heat and gently simmer until tender, 12 to 15 minutes.
  2. Drain and run under cold water to cool slightly, then spread out to dry. When cool enough to handle, cut potatoes in half.
  3. In large bowl, whisk together crème fraîche, mustard, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add potatoes and gently toss to coat, then fold in scallions and basil. 
  4. Let sit 30 minutes or refrigerate up to overnight. Sprinkle with additional scallions and basil before serving.

Awesome Heirloom Tomato braai salad

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Ingredients

  • 1/4 c. olive oil
  • 2 tbsp. Champagne vinegar
  • 1 tsp. honey or agave
  • Kosher salt
  • Pepper
  • 1 pt. mixed-color cherry or grape tomatoes, halved
  • 2 tbsp finely chopped chives, plus more for serving
  • 1 lb.  heirloom tomatoes, some sliced and some cut into wedges
  • Small basil leaves, for serving

Directions

  1.  In medium bowl, whisk together oil, vinegar, honey and 1/2 teaspoon each salt and pepper. Add cherry tomatoes and chives and toss to combine.
  2. Arrange heirloom tomatoes on plate and sprinkle with 1/4 teaspoon each salt and pepper. Spoon cherry tomato mixture on top. Top with additional chives and basil leaves.

Goat Cheese & Cherry Braai Salad

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Ingredients

  • 1 kg. assorted heirloom tomatoes
  • 400g . fresh goat cheese or feta
  • 1 c. fresh tart cherries, pitted and cut into halves
  • 1 c. packed fresh basil leaves, torn
  • 6 tbsp. extra virgin olive oil
  • 2 tbsp. Champagne vinegar
  • flaky sea salt

Directions

  1. Core and slice any large tomatoes, reserving juices. Cut cherry or grape tomatoes into halves, reserving juices. Arrange tomatoes on large serving platter.
  2. Crumble goat cheese all over tomatoes, then top with cherries and basil. Whisk together olive oil, vinegar and any reserved juices; drizzle over salad. Sprinkle with 3/4 teaspoon salt.

Goat Cheese & Cherry Braai Salad

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Ingredients

  • 1 kg. assorted heirloom tomatoes
  • 400g . fresh goat cheese or feta
  • 1 c. fresh tart cherries, pitted and cut into halves
  • 1 c. packed fresh basil leaves, torn
  • 6 tbsp. extra virgin olive oil
  • 2 tbsp. Champagne vinegar
  • flaky sea salt

Directions

  1. Core and slice any large tomatoes, reserving juices. Cut cherry or grape tomatoes into halves, reserving juices. Arrange tomatoes on large serving platter.
  2. Crumble goat cheese all over tomatoes, then top with cherries and basil. Whisk together olive oil, vinegar and any reserved juices; drizzle over salad. Sprinkle with 3/4 teaspoon salt.

Zingy Parisian Braai Potato Salad

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Ingredients

  • 1.5KG. Yukon gold potatoes, peeled and cut into 1″ chunks
  • 3/4 c. Greek yogurt
  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. grainy mustard
  • 4 stalks celery, thinly sliced
  • 1/2 c. cornichon pickles, drained and thinly sliced
  • 1/2 small red onion, very thinly sliced
  • 5 large hard-cooked eggs, coarsely chopped
  • 1/4 c. finely chopped parsley

Directions

  1. To a large saucepot of salted water, add potatoes. Partially cover; heat to boiling on high. Reduce heat to maintain simmer. Cook 12 to 15 minutes or until potatoes are tender.
  2. Drain well; let cool 10 minutes.
  3. Meanwhile, in a large bowl, stir yogurt, oil, mustard, and 1 teaspoon each salt and pepper. Add potatoes to dressing; toss until well-coated.
  4. Fold in celery, pickles, and red onion.
  5. Then gently fold in eggs and parsley. Serve immediately or refrigerate, covered, up to 1 day.

Awesome Asian Zucchini Noodles Braai Salad

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Ingredients

  • 1/4 c. packed fresh cilantro, finely chopped
  • 3 tbsp. seasoned rice vinegar
  • 1 tbsp. toasted sesame oil
  • 1 tsp soy sauce
  • 1 tbsp sweet chilli sauce
  • 2 cloves garlic, crushed with press
  • 2 tsp. crushed red pepper
  • 2 tsp. sugar
  • Salt and pepper to taste
  • 3 medium zucchini, spiralized or grated

Directions

  1. In a large bowl, make dressing by whisking cilantro, vinegar, oil, garlic, red pepper, sugar, and 1/2 teaspoon salt.
  2. Spiralize or grate zucchini and in a bowl , blanche it briefly with some hot water.
  3. Add dressing and toss until well-combined.
  4. Serve immediately.

Asian Sesame Cucumber Braai Salad

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Ingredients

  • 500g. Persian cucumbers
  • Kosher salt
  • 2 tbsp sesame oil
  • 1 tbsp. sesame seeds
  • 1 tbsp. low-sodium soy sauce
  • 1/2 tbsp. lemon juice
  • 1 tsp. grated peeled fresh ginger
  • 1/2 tsp. honey
  • 1/3 c. cilantro, roughly chopped
  • Chili oil, for serving

Directions

  1. Halve each cucumber lengthwise and, with side of chef’s knife, bash it slightly to crush, then cut each half into 4 to 6 chunks. Transfer cucumbers to bowl and toss with 2 tsp salt. Let sit 10 minutes.
  2. Meanwhile, in large bowl, whisk together sesame oil, sesame seeds, soy sauce, lemon juice, ginger, and honey.
  3. Transfer cucumbers to colander and rinse, then shake off as much water as possible. Add to bowl with dressing and toss to combine, then toss with cilantro. Serve drizzled with chili oil if desired.

Greek Braai Salad Recipe

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Ingredients

  • 3 tbsp.  red wine vinegar 
  • 2 tbsp. olive oil
  • 2 tsp.  confectioners’ sugar
  • Kosher salt and pepper
  • 2 tbsp. capers, drained and roughly chopped
  • 1 tsp.  chopped fresh oregano
  • 500g mixed cherry, grape, and campari tomatoes (halved or cut into wedges)
  • 8 oz.  Persian cucumbers, cut into 1/4-in.-thick rounds
  • 1/2 very small red onion, thinly sliced
  • 1/3 c. pitted Kalamata olives, halved
  • Feta cheese, cut into small cubes, for serving

Directions

  1. In small bowl, whisk together vinegar, oil, sugar, and 1/4 teaspoon each salt and pepper. Stir in capers and oregano. 
  2. Arrange tomatoes and cucumbers on a platter and scatter onion and olives on top. Spoon dressing over salad and serve with feta if desired. 

Fish Braai with Mango & Onion

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Ingredients

  • 4 servings
  • 1 (5-lb.) or 2 (2 1/2-lb.) head-on whole fish (such as red snapper or black sea bass), cleaned
  • Kosher salt
  • 1/3 cup chaat masala, vadouvan, or tandoori spice
  • 1/3 cup vegetable oil, plus more for grill
  • 1 ripe but firm mango, peeled, cut into irregular 1 1/2″ pieces
  • 1 small red onion, thinly sliced, rinsed
  • 1 bunch cilantro, coarsely chopped (leaves and stems)
  • 3 Tbsp. fresh lime juice
  • Extra-virgin olive oil (for drizzling)
  • Lime wedges (for serving)

Directions

  1. Place fish on a cutting board and pat dry thoroughly with paper towels. With a sharp knife, make slashes crosswise on a diagonal along the body every 2″ on both sides, cutting all the way down to the bones. Season fish generously inside and out with salt. Coat fish with spice mix, packing on more if needed (it should cover the entire fish, head to tail). Let sit at room temperature 20 minutes.

2. Meanwhile, prepare a grill for medium-high heat. Clean and oil grate.

3. Drizzle both sides of fish with remaining 1/3 cup vegetable oil to coat. Grill fish undisturbed, 10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grate. If not quite ready, leave alone for another minute or so and try again. Once it is ready, gently slide 2 large metal spatulas underneath and turn over. Grill fish until the other side is lightly charred and skin is puffed, 8–12 minutes, depending on the size of the fish. Transfer to a platter.

4. Toss mango, onion, cilantro, lime juice, and a big pinch of salt in a medium bowl. Drizzle with a bit of olive oil and toss again to coat. Scatter mango salad over fish and serve with lime wedges for squeezing over.

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