Tag: bbq ideas

Lamb Rib braai

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Ingredients

  • 1kg Lamb Ribs
  • 1 tbsp of Sumac
  • 1 tbsp Cumin
  • 1 tbsp Mustard Powder
  • 8 tbsp local runny honey
  • 8 tbsp of Worcester sauce
  • 1/2 tbsp Salt

Directions

  1. Heat your BBQ or oven to a medium heat (180 degrees Celsius)
  2. Separate lamb ribs.
  3. Mix the seasoning ingredients with the honey and Worcester sauce to make the glaze.
  4. Coat the ribs in half of the glaze.
  5. Place on the BBQ and cook for 20 minutes with the lid down, then reglaze and cook for another 20 minutes. Increase the heat (220 degrees Celsius) and brush on the remaining glaze, cook until the ribs have caramelised and the meat is tender and juicy.
  6. Serve we a little chilli dipping sauce if you are that way inclined

Garlic and oregano chicken braai

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Ingredients:

  • 4 chicken Marylands
  • 1/2 cup (75g) white sesame seeds
  • 1 tbs white (shiro) miso paste
  • 1/3 cup (80ml) sesame oil
  • 2 tbs white wine vinegar
  • 4 Lebanese cucumbers
  • 1 tbs olive oil
  • Dill sprigs and lemon cheeks, to serve

MARINADE

  • 500g thick Greek-style yoghurt
  • 1/2 bunch oregano, leaves picked
  • 3 garlic cloves, finely chopped
  • 1 long red chilli, seeds removed, finely chopped

Directions

  1. For the marinade, place all ingredients in a food processor and whiz to combine. Transfer marinade to a large bowl and add the chicken. Toss to coat, then cover and chill for 1 hour to marinate.
  2. To make the dressing, whisk sesame seeds, miso, sesame oil and vinegar in a bowl until combined.
  3. Using the back of a knife, gently crush the cucumbers until cracks begin to appear down their sides. Cut cucumbers into 2cm-thick slices and add to the dressing. Toss to coat. Set aside until required.
  4. Heat a braai or chargrill pan to medium-high heat. Remove chicken from marinade and drizzle with olive oil.
  5. Cook chicken skin-side down for 3-4 minutes until grill marks appear. Reduce heat to medium, then turn chicken and cook, covered (use aluminium foil if using a chargrill pan), for 20 minutes or until cooked through.
  6. Arrange chicken on a platter, top with dill and serve with smashed cucumber and lemon cheeks.

Almond butter braai chicken satay

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Ingredients:

  • 2 tbs coconut oil
  • 1 lemongrass stalk (inner core only), finely chopped
  • 2 garlic cloves, finely grated
  • 5cm piece ginger, finely grated
  • 1/2 red onion, finely chopped
  • 1/2 tsp dried chilli flakes
  • 2 tsp coconut sugar
  • 2 tsp tamarind paste
  • 2 tbs tamari
  • 1/2 cup (125g) almond butter
  • Juice of 3 limes
  • 1/2 Chinese cabbage (wombok), finely shredded
  • 1/4 red cabbage, finely shredded
  • 2 kale leaves, finely shredded
  • 1/4 cup (35g) sesame seeds, toasted
  • 2 tsp sesame oil
  • 8 (800g) chicken thigh fillets, cut in half

Directions

  1. To make satay, melt coconut oil in a frypan over medium heat. Add lemongrass, garlic, ginger, onion and chilli flakes, and cook, stirring, for 5 minutes or until softened.
  2. Add coconut sugar, tamarind paste, tamari, almond butter, juice of 1 lime and 1 cup (250ml) water.
  3. Cook, stirring, for 1-2 minutes until combined. Season to taste, then set aside to cool slightly.
  4. Place all cabbage, kale and sesame seeds in a bowl and toss to combine.
  5. Whisk sesame oil and juice of remaining 2 limes in a separate bowl, then toss with slaw.
  6. Preheat a braai to high. Thread chicken onto skewers and lightly brush all over with 1/3 cup (100g) satay sauce.
  7. Cook, turning, for 10 minutes or until cooked through. Serve chicken with slaw and remaining satay sauce.

Cornichons Braai Potato Salad

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Ingredients

  • 1.5kg kipfler potatoes, scrubbed
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tbs Dijon mustard
  • 2 tbs white wine vinegar
  • 1 tsp caster sugar
  • 1/2 cup (90g) roughly chopped cornichons
  • 1 Asian (red) eschalot, finely chopped
  • 1 bunch dill, fronds picked

Directions

  1. Place potatoes in a large saucepan of cold water.
  2. Cover and bring to the boil over high heat. Cook for 15 minutes or until potatoes are tender, then drain and set aside to cool.
  3. Cut into large pieces and transfer to a large serving bowl.
  4. Transfer to a large serving bowl. Meanwhile, to make the dressing, place the oil, mustard, vinegar, sugar and 1 tsp each salt and pepper in a bowl and whisk to combine.
  5. Add to potato and toss to coat. Add the cornichon, eschalot and dill, and lightly toss to combine.
  6. Serve.

Lamb burger with beetroot salsa

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Ingredients:

  • 500g lamb mince
  • 1 red onion, finely chopped
  • 1 garlic clove, chopped
  • 1/4 cup flat-leaf parsley leaves
  • 3 teaspoons ground cumin
  • 1 cup mint leaves, plus extra to garnish
  • 425g canned baby beetroot, drained
  • 1 tablespoon finely chopped coriander leaves
  • 1/4 cup (60ml) lemon juice
  • 2 tablespoons olive oil
  • 100g soft goat’s cheese
  • Toasted hamburger buns and salad leaves, to serve

Directions

  1. Place the lamb in the bowl of a food processor with half the onion, the garlic, parsley, 2 teaspoons of the cumin and 1/4 cup of the mint. Pulse until the mixture just comes together. Season with salt and pepper and form into 4 patties.
  2. Cut beetroot into small cubes. Place in a bowl with the remaining onion, cumin and mint. Add the coriander, lemon juice and oil, then season and set aside.
  3. Preheat the grill to high.
  4. Grease a braai and heat over medium-high heat. Cook patties for 3 minutes each side or until cooked to your liking. Crumble cheese on top of each patty. Place under on braai grill for about 1 minute until cheese is bubbling.
  5. Serve burgers on toasted buns with salad leaves, beetroot salsa and extra mint leaves.

Summer Braai Burger

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Ingredients:

  • 1kg beef mince
  • 1/2 cup (35g) fresh breadcrumbs
  • 2 red onions, 1 grated, 1 thickly sliced
  • 2 garlic cloves, finely chopped
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1/4 cup (20g) grated parmesan
  • 1 tablespoon Dijon mustard
  • 1 egg
  • 6 rashers streaky bacon, halved
  • Olive oil, to brush
  • Brioche buns, split, toasted
  • 2 vine-ripened tomatoes, thickly sliced, rocket and basil
  • French fries (optional), to serve
  • 6 slices tasty cheese

HOMEMADE SPECIAL SAUCE

  • 1/2 cup (150g) whole-egg mayonnaise
  • 1 tablespoon tomato ketchup
  • 1 tablespoon Dijon mustard
  • 1 dill pickle, chopped
  • 1 garlic clove, finely chopped
  • 1/4 teaspoon sweet paprika

Directions

  1. For the sauce, whiz all the ingredients in a small food processor. Chill.
  2. Place mince, breadcrumbs, grated onion, garlic, parsley, parmesan, mustard and egg in a large bowl. Season well, then, using clean damp hands, form into 6 patties. Chill for 30 minutes.
  3. Grease a barbecue plate and preheat to medium-high. Cook onion rings, turning once, until lightly charred. Cook bacon, turning, until crisp. Keep warm.
  4. Preheat a braai grill or chargrill pan to medium-high. Brush patties with a little oil and cook for 2-3 minutes each side until lightly charred and cooked through.
  5. Spread a little sauce over the bun bases, then layer with rocket, basil, onion, tomato, bacon, cheese and patties.
  6. Drizzle over the sauce, add more rocket and top with bun lids.
  7. Serve with French fries, if using.

Spiced Lamb braai chops with labne, honey and dukkah

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Ingredients

  • 1.5kg lamb shoulder chops
  • 2 cups (560g) labne or natural yoghurt
  • 1/3 cup (115g) runny honey
  • Mint leaves, pomegranate seeds (optional), dukkah and lemon wedges, to serve

DUKKAH

  • ½ cup (80g) blanched almonds
  • ¼ cup (40g) pumpkin seeds
  • 20g sunflower seeds
  • 20g sesame seeds
  • 1 tsp ground sumac
  • ½ tsp dried oregano
  • ¼ tsp ground turmeric
  • ¼ tsp sea salt flakes

MARINADE

  • 2 tbs ground sumac
  • 1 tbs smoked paprika
  • 1 tbs coriander seeds, toasted, ground
  • 1½ tbs cumin seeds, toasted, ground
  • 1 tbs sea salt flakes
  • ½ tsp freshly ground black pepper
  • 1½ tbs finely chopped garlic
  • 1-2 red chillies, finely chopped
  • Finely grated zest and juice of 2 lemons
  • ½ cup (125ml) olive oil

Directions

  1. For the marinade, place all ingredients in a large bowl and combine. Add lamb chops and, with clean hands, massage spices into the chops.
  2. Leave to marinate in the fridge for at least 2 days. The longer they marinate, the better the result.
  3. For the dukkah, preheat oven to 160°C. Place the almonds, pumpkin, sunflower and sesame seeds in a small roasting dish, and toast in the oven or on braai for 10 minutes or until fragrant and golden brown.
  4. Remove from the oven and cool completely. Place all the ingredients into a food processor, and blitz into a coarse meal. Store in an airtight container until required.
  5. Preheat a braai grill to high. Cook the shoulder chops all the way through, letting them develop a decent amount of char and caramelisation. Remove and rest for 5 minutes.
  6. To serve, spread the labne or yoghurt on a platter.
  7. Top with the charred chops, then drizzle with runny honey, and scatter with mint leaves, pomegranate seeds (if using) and dukkah.
  8. Serve with lemon wedges.

Edamame Prosciutto Braai Summer Salad

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Ingredients

  • 400g packet (4 cups) frozen shelled edamame beans
  • 2 prosciutto slices, chopped
  • 1 garlic clove, finely chopped
  • 1 tablespoon light soy sauce
  • 2 tablespoons peanut oil

Directions

  1. Cook beans in a pan of salted boiling water for 2 minutes.
  2. Drain, then refresh in cold water.
  3. Fry prosciutto in a non-stick frypan over medium heat, stirring, until crisp.
  4. To serve, combine beans and prosciutto with garlic, soy and oil.

Jalapeño Edamame & Bean Braai Summer Salad

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Ingredients

  • 300g green beans, topped but not tailed
  • 100g sugar snap peas
  • 150g broad bean pods (yielding about 50g beans)
  • 400g tin black beans, drained and rinsed
  • 1/2 bunch of coriander, stems finely chopped, leaves left whole
  • 1/2 bunch of dill, fronds picked
  • 1 handful of mint leaves, roughly chopped
  • 100g manchego cheese, finely grated

LIME AND JALAPEÑO DRESSING (MAKES 265ML)

  • 1/2 cup (125ml) extra virgin olive oil
  • 1 French shallot, finely diced
  • 1 fresh green jalapeño chilli, finely diced
  • Juice of 1 lime
  • 2 tbs red wine vinegar
  • 1 tbs brown sugar
  • 1/2 tsp salt flakes

Directions

  1. Slice the green beans and sugar snap peas in half lengthways along the seams.Blanch the green beans by adding them to a large saucepan of salted boiling water.
  2. Cook for 3 minutes exactly, then plunge into cold water to stop the cooking process and keep the colour bright.
    In the same pan, blanch the sugar snap peas and broad beans for 2 minutes, then plunge into cold water.
  3. When cooled, drain off all the water from the beans and sugar snap peas. Pop them into a decent-sized mixing bowl.
  4. Put the black beans in another bowl. Whisk all the dressing ingredients together, add the finely chopped coriander stems and season very generously with freshly cracked black pepper. Pour the dressing over the black beans to let the flavours absorb.
  5. When ready to serve, toss the coriander leaves, dill and mint through the black beans, then pile over the mixed fresh beans.
    Grate the cheese over the top, using a fine grater for puffy delicious clouds, then serve.

Jalapeño Edamame & Bean Braai Summer Salad

For more similar awesome braai summer salad and other braai side dishes recipes click here! more recipes…

Ingredients

  • 300g green beans, topped but not tailed
  • 100g sugar snap peas
  • 150g broad bean pods (yielding about 50g beans)
  • 400g tin black beans, drained and rinsed
  • 1/2 bunch of coriander, stems finely chopped, leaves left whole
  • 1/2 bunch of dill, fronds picked
  • 1 handful of mint leaves, roughly chopped
  • 100g manchego cheese, finely grated

LIME AND JALAPEÑO DRESSING (MAKES 265ML)

  • 1/2 cup (125ml) extra virgin olive oil
  • 1 French shallot, finely diced
  • 1 fresh green jalapeño chilli, finely diced
  • Juice of 1 lime
  • 2 tbs red wine vinegar
  • 1 tbs brown sugar
  • 1/2 tsp salt flakes

Directions

  1. Slice the green beans and sugar snap peas in half lengthways along the seams.Blanch the green beans by adding them to a large saucepan of salted boiling water.
  2. Cook for 3 minutes exactly, then plunge into cold water to stop the cooking process and keep the colour bright.
    In the same pan, blanch the sugar snap peas and broad beans for 2 minutes, then plunge into cold water.
  3. When cooled, drain off all the water from the beans and sugar snap peas. Pop them into a decent-sized mixing bowl.
  4. Put the black beans in another bowl. Whisk all the dressing ingredients together, add the finely chopped coriander stems and season very generously with freshly cracked black pepper. Pour the dressing over the black beans to let the flavours absorb.
  5. When ready to serve, toss the coriander leaves, dill and mint through the black beans, then pile over the mixed fresh beans.
    Grate the cheese over the top, using a fine grater for puffy delicious clouds, then serve.

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