Tag: bbq ideas

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.

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.

Sword fish Braai with Tomatoes and Oregano

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Ingredients

4 servings

  • 1/2 cup plus 2 Tbsp. extra-virgin olive oil, plus more for grill
  • 2 Tbsp. pine nuts
  • 2 (400g.) swordfish steaks, about 1″ thick
  • Kosher salt, freshly ground pepper
  • 1/4 cup red wine vinegar
  • 2 Tbsp. drained capers, finely chopped
  • 1 Tbsp. finely chopped oregano, plus 2 sprigs for serving
  • 1/2 tsp. honey
  • 2 large ripe heirloom tomatoes, halved, thickly sliced

Directions

  1. Prepare a grill for medium-high heat; lightly oil grate. Toast pine nuts in a dry small skillet over medium heat, shaking often, until golden, about 4 minutes. Let cool and set aside for serving.
  2. Pat swordfish dry and season all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature 15 minutes.
  3. Meanwhile, whisk vinegar, capers, chopped oregano, honey, and 1/2 cup oil in a small bowl to combine; set marinade aside. Arrange tomatoes on a rimmed platter, overlapping slightly; set aside.
  4. Rub swordfish all over with remaining 2 Tbsp. oil and grill, undisturbed, until grill marks appear, about 4 minutes.
  5. Carefully turn over and cook on second side until fish is opaque all the way through, about 4 minutes.
  6. Transfer to reserved platter with tomatoes and top with oregano sprigs. Season with more salt and pepper.
  7. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour. To serve, scatter reserved pine nuts over.

Fish Braai with chili & galangal

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Ingredients

Fish
1 Whole fish, gutted and scaled (Main)

Fish marinade
30 g Red chillies, (frozen long red chillis from Asian stores are great for marinades) (Main)
40 ml Fish sauce
15 g Green peppercorns, (available in brine from Asian stores)
30 g Galangal, (available frozen from Asian stores) (Main)
15 g Turmeric root, (available frozen from Asian stores)
50 ml Canola oil

Directions

  1. Blend all the ingredients in a food processor until a smooth paste, or bash all ingredients except the oil in a mortar and pestle and then mix in the oil at the end.
  2. Clean the fish and pat dry. Make sure all the scales have been removed and then make some deep cuts in each side of the fish and slather the marinade all over, pushing it right into the cuts of meat to get the flavor in there. Leave to marinate for an hour or up to overnight.
  3. Lay out a piece of foil, then put some baking paper on top. Lay the fish on the paper and wrap the fish into a parcel.
  4. Put the parcel on the grill and cook until the flesh is cooked through (check after 12 minutes or so, then every few minutes after ) cook time depends on the size of your fish and how hot the bbq is. If your bbq has a lid, then cook with the lid down.
  5. Put 2T flaky sea salt into a saucer with some chopped chilis as a dipping sauce. Grill some lime halves on the bbq then squeeze them over the salt to make a slurry.
  6. Serve with any fresh herbs you find, such as coriander, mint, Thai basil, Vietnamese mint.

Fish Braai with chili & galangal

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Ingredients

Fish
1 Whole fish, gutted and scaled (Main)

Fish marinade
30 g Red chillies, (frozen long red chillis from Asian stores are great for marinades) (Main)
40 ml Fish sauce
15 g Green peppercorns, (available in brine from Asian stores)
30 g Galangal, (available frozen from Asian stores) (Main)
15 g Turmeric root, (available frozen from Asian stores)
50 ml Canola oil

Directions

  1. Blend all the ingredients in a food processor until a smooth paste, or bash all ingredients except the oil in a mortar and pestle and then mix in the oil at the end.
  2. Clean the fish and pat dry. Make sure all the scales have been removed and then make some deep cuts in each side of the fish and slather the marinade all over, pushing it right into the cuts of meat to get the flavor in there. Leave to marinate for an hour or up to overnight.
  3. Lay out a piece of foil, then put some baking paper on top. Lay the fish on the paper and wrap the fish into a parcel.
  4. Put the parcel on the grill and cook until the flesh is cooked through (check after 12 minutes or so, then every few minutes after ) cook time depends on the size of your fish and how hot the bbq is. If your bbq has a lid, then cook with the lid down.
  5. Put 2T flaky sea salt into a saucer with some chopped chilis as a dipping sauce. Grill some lime halves on the bbq then squeeze them over the salt to make a slurry.
  6. Serve with any fresh herbs you find, such as coriander, mint, Thai basil, Vietnamese mint.

Whole Fish Braai with Soy Ginger Sauce

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Ingredients

  • 2 whole red snapper, cleaned and scaled
  • 1 bunch green onions, washed and sliced into 1-1/2 inch pieces
  • 1 lime, sliced
  • 1 bunch cilantro, washed

For the Sauce:

  • 1/3 cup low sodium soy sauce
  • 1 Tbsp grated ginger
  • 1 Tbsp rice wine vinegar
  • 1 tsp minced garlic optional
  • 1/2 tsp chile sauce optional

Directions

  1. Heat the grill to medium-high.Oil the outside of the fish with sesame oil and stuff fresh cilantro and sliced lime inside the fish cavity. Other herbs and lemon can easily be substituted.
  2. Place the fish on a rimless cookie sheet and slide onto the grill. Grill with lid closed for 6-8 minutes, depending on thickness.Flip and grill on the second side until the flesh is opaque (white) and flakes easily, another 6-8 minutes.Remove the fish from the grill using a fish spatula and slide onto the cookie sheet. 

Thai Grilled Whole Fish Braai With Coriander-Chili Sauce

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Ingredients

  • 1 small trout, cleaned
  • 1 dash sea salt, or kosher salt
  • 2 limes, plus wedges for serving
  • 1 cup vegetable oil, for deep-frying

For the Sauce:

  • 1/3 cup water
  • 1/2 tablespoon tamarind paste
  • 3 cloves garlic
  • 1 heaping teaspoon brown sugar
  • 1 thumb-sized piece galangal, or ginger, peeled and sliced
  • 1 cup fresh cilantro leaves and stems, plus more for garnish
  • 2 tablespoons fish sauce
  • 1 to 2 fresh red chiles, minced, deseeded for less heat
  • 1/2 red bell pepper, deseeded and diced

Directions

  1. Gather the ingredients.
  2. Pat fish dry. Make 2 to 3 diagonal cuts on the side of the fish (with the blade of the knife on an angle facing the head). The cuts should be several inches apart.
  3. Squeeze the juice of 1 to 2 limes over and inside fish. Sprinkle surface with sea salt and set aside while you prepare the sauce.
  4. Place water, tamarind (or lime juice + soy sauce), garlic, sugar, galangal (or ginger), coriander, fish sauce, and chiles in a food processor. Process well (or chop and mix by hand).
  5. Pour the sauce into a saucepan. Add the diced pepper and simmer over medium-low heat for 5 to 8 minutes. Taste the sauce for salt and sweet-sour balance, adding more fish sauce if not salty enough, and more sugar if you find it too sour. Cover and keep warm while you cook the fish.
  6. Grill the fish on the barbecue over medium-high heat (375 F), or deep-fry it in a wok or large frying pan with 1 cup canola or other vegetable oil. Allow to grill or fry about 5 minutes on each side, or until the flesh has browned and flakes easily. Don’t flip the fish too early, or the skin will stick to the pan/barbecue. Allow it to cook at least 2 minutes before turning.
  7. To serve, plate the fish and pour the sauce over. Garnish with sprigs of fresh coriander and wedges of lime. Serve with plenty of Thai jasmine rice and enjoy with a cold lager or glass of white wine.

Fish Grilling Tips

  • Make sure your grill is nice and clean before starting.
  • Once the grill is hot, lightly oil the grates. Fold up a paper towel into a square and saturate it with oil. Use a pair of tongs to rub the oil on the hot grill grates.
  • Don’t flip the fish until it’s completely cooked on the bottom side. This will help it separate from the grill.
  • Use a large, flat metal spatula (or two) to flip the fish. If you’re not sure if it’s done, use an instant-read thermometer. The internal temperature should be 65c.

Allspice & Thyme leg of Lamb Braai

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Ingredients

  • 1.3kg lean butterflied leg of lamb
  • 1 large garlic clove, peeled and finely chopped
  • 4 teaspoons sunflower oil
  • Grated zest of 2 lemons
  • 2 tablespoons freshly chopped thyme leaves
  • 1-2 teaspoons ground allspice
  • 200g cherry tomatoes, halved
  • 1kg salad potatoes, cooked, drained and quartered
  • 250g green beans, topped, tailed and lightly blanched
  • 1 small bunch lemon thyme or juice of ½ lemon
  • 3 tablespoons extra virgin olive oil
  • Large bunch freshly chopped parsley

Directions

  1. Prepare the lamb (you might find this guide helpful: how to butterfly a leg of lamb) 
  2. To prepare the rub mix all the ingredients together.
  3. Place the lamb on a chopping board, make several slits over the surface and spread the rub mixture all over the joint.
  4. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
  5. Insert 2 long metal or wooden skewers (previously soaked in water for 20 minutes), criss-crossing through the meat.
  6. Place directly on the shelf in a preheated oven (place a tray underneath to catch the drips) for about 50-60 minutes, turning frequently.
  7. Alternatively, place on a prepared barbecue not too close to the coals for about 55-60 minutes.
  8. Meanwhile, mix all the salad ingredients together and season.
  9. Slice the lamb and serve with the salad.
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braai potato salad

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Allspice & Thyme leg of Lamb Braai

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Ingredients

  • 1.3kg lean butterflied leg of lamb
  • 1 large garlic clove, peeled and finely chopped
  • 4 teaspoons sunflower oil
  • Grated zest of 2 lemons
  • 2 tablespoons freshly chopped thyme leaves
  • 1-2 teaspoons ground allspice
  • 200g cherry tomatoes, halved
  • 1kg salad potatoes, cooked, drained and quartered
  • 250g green beans, topped, tailed and lightly blanched
  • 1 small bunch lemon thyme or juice of ½ lemon
  • 3 tablespoons extra virgin olive oil
  • Large bunch freshly chopped parsley

Directions

  1. Prepare the lamb (you might find this guide helpful: how to butterfly a leg of lamb) 
  2. To prepare the rub mix all the ingredients together.
  3. Place the lamb on a chopping board, make several slits over the surface and spread the rub mixture all over the joint.
  4. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
  5. Insert 2 long metal or wooden skewers (previously soaked in water for 20 minutes), criss-crossing through the meat.
  6. Place directly on the shelf in a preheated oven (place a tray underneath to catch the drips) for about 50-60 minutes, turning frequently.
  7. Alternatively, place on a prepared barbecue not too close to the coals for about 55-60 minutes.
  8. Meanwhile, mix all the salad ingredients together and season.
  9. Slice the lamb and serve with the salad.

Jerk Marinade Lamb Braai Chops

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Ingredients

  • 2 lbs frenched lamb chops
  • 1 lime
  • 3 cloves fresh garlic
  • 1 bunch of thyme
  • 2 Tbsp butter
  • 1 cup BBQ sauce
  • 2 Tbsp Jerk marinade/paste (Walkerswood makes a great Jerk paste)
  • 1 Tbsp ginger paste
  • 1 Tbsp Garlic paste
  • Cooking oil

Directions

Preparation

  1. Begin by squeezing the juice of half of a lime over your lamb chops
  2. Season generously with Jamaican Firewalk and allow the meat to come up to room temperature before cooking
  3. Preheat oven to 400°F

Cook Lamb

  1. Heat skillet over medium high heat and add 1 Tbsp of cooking oil
  2. Add your lamb chops – make sure to lay the meat away from you to avoid splatter and press the meat down firmly for maximum surface area contact (to ensure you get a nice crust!)
  3. Sear for 60-90 seconds and flip
  4. Reduce heat to medium low and add butter, garlic, and thyme
  5. Baste lamb chops with the infused butter
  6. Remove the lamb to a wire rack while you make the sauce

Make Sauce

  1. Start by adding 1 cup of your favorite BBQ sauce to a sauce pot over medium low heat
  2. Add Jamaican Firewalk Seasoning to taste, along with 1-2 Tbsps of Jerk marinade/paste
  3. Taste as you go and adjust the spice level to your preference
  4. Add 1 Tbsp each of ginger and garlic paste and the juice of the remaining half of lime and mix well

Finishing

  1. Brush the sauce evenly onto each lamb chop and place skillet into oven
  2. Cook lamb to your desired internal temp, about 100C for medium rare
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