Tag: bbq ideas

Lemony jalapeño and parmesan ‘mayo’ Braai Potato Salad

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Ingredients

  • 1kg baby chat potatoes
  • Juice of 2 lemons
  • 2 preserved lemon quarters, finely chopped
  • 1/3 cup (80ml) extra virgin olive oil
  • 2/3 cup (50g) finely grated parmesan
  • 1 cup flat-leaf parsley leaves, finely chopped, plus extra leaves to serve
  • 5 fresh jalapeños, finely chopped
  • 150g feta, thinly sliced
  • 6 baby cucumbers, thinly sliced into rounds

Directions

  1. Place potatoes in a saucepan of cold salted water over medium-high heat and bring to the boil. Reduce heat to medium and cook for 15-20 minutes until tender. Drain, cool completely and set aside.
  2. Place lemon juice, preserved lemon, oil and parmesan in a blender and whiz until thick and emulsified.
  3. Transfer to a large bowl and stir through parsley and jalapeño. Season, then stir in potato.
  4. Place feta in a serving bowl and top with potato mixture, baby cucumber and extra parsley to serve.

Satay steak skewers braai Sosaties

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Ingredients:

  • 1 each long red and green chillies, thinly sliced
  • 1/3 cup (80ml) apple cider vinegar
  • 4 x 200g rump steaks
  • 3 garlic cloves, crushed
  • 2 tbs honey
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/2 cup (140g) crunchy peanut butter
  • 11/2 tbs each Sriracha and kecap manis (Indonesian sweet soy sauce)
  • Juice of 1 lime
  • 1 tsp fish sauce
  • Micro coriander, to serve

Directions

  •  Combine chilli and vinegar in a bowl. Set aside to pickle.
  • Preheat a barbecue or chargrill pan to medium-high heat. Slice each steak into 3 long strips, then thread onto skewers. Combine the garlic, honey and 1 tbs oil in a bowl. Season and brush over skewers.
  • Cook skewers for 2-3 minutes each side for medium-rare or until cooked to your liking. Rest, loosely covered with foil, for 3 minutes.
  • Meanwhile, to make satay, combine peanut butter, Sriracha, kecap manis, lime juice, fish sauce and 1/4 cup (60ml) water in a bowl. Season.
  • Serve skewers drizzled with Sriracha satay, pickled chilli and micro coriander.

Salmon Fish Braai with herbs

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fish braai ideas

Ingredients

  • 1.5 kg salmon side
  • ¼ cup olive oil
  • ⅔ cup baby capers, rinsed, chopped
  • 1 small red onion, finely chopped
  • 1 cup flat-leaf parsley, chopped
  • ½ cup fresh dill leaves, chopped
  • 2 tbs finely grated lemon rind
  • 1 tbs Olive Oil
  • Lemon wedges, to serve

Directions

  1. Preheat barbecue to medium-high. Place a large sheet of foil on bench and top with baking paper.
  2. Place salmon on paper. Brush all over with olive oil and season with salt and pepper.
  3. Fold baking paper and foil over salmon to enclose. Transfer parcel to barbecue. Close hood and cook for 20 minutes.
  4. Meanwhile, combine capers, onion, herbs, lemon rind and oil in a bowl.
  5. Remove salmon from barbecue and rest for 5 minutes. Unwrap. Transfer to a serving platter and spread with herb mixture. Top with lemon. Serve with one of our ready-made Gold salads.

Salmon with oregano and caper Fish Braai

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fish braai ideas

Ingredients

  • 4 x 200g skinless salmon fillets, pin-boned
  • Olive oil, to brush
  • Almond skordalia, lemon & dill pilaf, and lemon wedges (optional), to serve

DRESSING

  • 2 tbs lemon juice, or more to taste
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 tbs small salted capers, rinsed, drained
  • 1 tbs finely shredded oregano leaves

Directions

  1. Preheat a barbecue or large chargrill pan to medium-high.
  2. Brush the salmon fillets lightly with oil and season.
  3. Cook fillets, covered with the hood if using the barbecue, for 3 minutes, then carefully turn over and cook for a further 3 minutes or until cooked but still slightly translucent in the centre.
  4. Loosely cover with foil and rest for a few minutes.
  5. For the dressing, place lemon juice and 1 1/2 teaspoons sea salt in a small bowl, and whisk until the salt dissolves.
  6. Whisk in the oil, then stir in the capers and oregano leaves just before serving.
  7. To serve, divide the salmon among plates and spoon the dressing over the top.
  8. Serve with almond skordalia, dill pilaf and lemon wedges, if desired.

Pimm’s glazed Chicken Braai

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Ingredients:

  • 8 bone-in free-range chicken thighs
  • 2 tbsp Pimm’s No. 1
  • 1 tbsp tamari or soy sauce
  • 1 garlic clove, crushed
  • 2 tsp grated fresh ginger
  • 1 tsp brown sugar
  • 1 tsp white miso paste

For the Pimm’s glaze

  • 100ml Pimm’s No. 1
  • 2 tbsp orange marmalade
  • 2 tbsp dark brown sugar
  • 1 tbsp cider vinegar
  • 1 tsp white miso paste

For the strawberry and cucumber salad

  • 300g strawberries, sliced
  • 1 cucumber, diced
  • ½ small red onion, finely diced
  • Small bunch basil, leaves picked
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp Pimm’s No. 1
  • 2 tsp each lemon, lime and orange juice
  • 1 tsp sugar

Directions

  1. Put the chicken in a bowl with the 2 tbsp Pimm’s, tamari, garlic, ginger, brown sugar and miso. Toss, then cover and marinate in the fridge for 2-4 hours.
  2. Put all the ingredients for the glaze in a small pan and heat over a medium heat to dissolve the sugar.
  3. Bring to the boil, then simmer for 5-6 minutes until thickened and syrupy. Set aside to cool (see Make Ahead).
  4. Heat/light the barbecue for direct heat (arrange the coals in the centre). Take the chicken out of the fridge 30 minutes before cooking. Remove from the marinade and pat dry with kitchen paper.
  5. Grill the chicken with the lid down for 20-25 minutes, turning and basting with glaze regularly, until golden and sticky and cooked through (the juices should run clear when pierced with a skewer and a digital thermometer should read 72ºC). Set the chicken aside to rest while you prepare the salad.
  6. For the salad, combine all the ingredients in a large bowl. Serve the chicken drizzled with extra glaze with the salad on the side.

Lamb and apricot Braai Sosaties

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Ingredients:

  • 900g lamb neck fillet, cut into 1cm discs
  • 1 small red onion, cut into 6-8 wedges and separated into slivers
  • 200g dried apricots

For the marinade

  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 4 cardamom pods
  • 2 tbsp olive oil
  • 1 small red onion, finely chopped
  • 3 bay leaves, chopped
  • 1 tsp salt
  • 2 garlic cloves, crushed
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 5 tbsp apricot jam
  • 5 tbsp red wine vinegar

Directions

  1. First make the marinade: set a small saucepan over a medium heat, then add the cumin and coriander seeds and cardamom pods.
  2. Toast for a couple of minutes, stirring, until they smell fragrant, then tip into a pestle and mortar and roughly grind.
  3. Pour the oil into the pan, add the chopped onion, bay leaves and salt and cook very gently for 15-20 minutes until softened. Add the garlic, crushed spices, turmeric and cinnamon and cook for another minute.
  4. Spoon in the jam and add the vinegar, along with a good grind of black pepper. Cook for a few minutes until the jam has melted and you have a sticky sauce. Pour into a bowl and set aside to cool completely.
  5. Once the marinade is cold, add the lamb and stir thoroughly to coat each piece. Cover and keep in the fridge for 24 hours if you have time – longer wouldn’t hurt at all (see Genevieve’s know-how).
  6. When you’re ready to cook, fire up your barbecue ready for direct grilling but, as always, leave a good area of the grill surface with no coals under so you can slide the skewers off the direct heat if they’re cooking too fast.
  7. Thread the lamb pieces onto skewers, alternating with the slivers of onion and apricots.
  8. Lay the skewers on the grill bars over the hot coals and cook for 2-3 minutes on each side – so around 8-12 minutes in total – until the lamb is cooked and the apricots are lightly charred. Serve hot from the grill.

Smoked chicken and avocado Braai Summer Salad

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Ingredients

  • 1/3 cup (80ml) light soy sauce
  • Juice of 1 lime
  • 1 tablespoon mirin
  • 50ml olive oil
  • 1 tablespoon balsamic vinegar
  • 1 smoked chicken or 4 smoked chicken breasts, meat shredded
  • 225g cherries (or dried if you cant get fresh)
  • 2 avocados, flesh chopped
  • 100g baby rocket leaves
  • 1/2 cup almonds
  • 1 small red onion, thinly sliced

Directions

  1. Place soy, lime juice, mirin, oil and vinegar in a screwtop jar. Shake well and season with salt and pepper.
  2. Toss chicken, cherries, avocado, rocket and almonds in a bowl with dressing.
  3. Place on plates and top with onion.

Thai grilled chicken Braai

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Ingredients:

  •  2–2.5kg whole free-range chicken
  • Steamed rice and lime wedges to serve

For the marinade

  • 3 tbsp chopped coriander, roots and stalks
  • 1 garlic bulb, cloves peeled
  • 2 tbsp light brown sugar
  • 30g fresh turmeric, grated (see Know-how)
  • 2 tsp white peppercorns
  • 3 tbsp fish sauce
  • 1 tsp dark soy sauce

For the nam jim jaew

  • 1 tbsp glutinous (sticky) rice
  • 2 small Thai shallots (or 1 regular shallot), thinly sliced
  • 1 spring onion, green part only, thinly sliced
  • 2 tbsp fish sauce
  • 1-2 tbsp light brown sugar
  • 3-4 tbsp lime juice
  • 1 tbsp chilli flakes (or to taste)

Directions

  1. To make the marinade, pound the coriander roots and stalks, garlic, sugar, turmeric and peppercorns to a paste in a pestle and mortar, then mix in the fish sauce and soy sauce.
  2. Spatchcock the chicken by cutting either side of the backbone with kitchen scissors. Remove the bone, turn the bird over, then open it out and press down firmly with the heel of your hand to flatten). Rub the marinade all over the chicken, then cover and marinate in the fridge overnight.
  3. Toast the glutinous rice in a pan or wok over a medium heat for about 10 minutes, stirring continuously to stop it burning. It should have an even golden colour. Let the rice cool, then grind to a coarse powder in a spice grinder/pestle and mortar. You want to retain some of the crunchy texture, so take care not to grind it too finely.
  4. When you’re ready to cook, prepare the barbecue for indirect cooking with the coals banked to one side. When the coals are ready, almost close the vents, leaving just a small gap at the top and the bottom. Wipe any large clumps of marinade off the chicken and cook the bird away from the coals, breast side up, with the legs facing towards the hotter side, for 1½ hours. You may need to move the chicken during cooking so it barbecues evenly.
  5. To make the nam jim jaew, combine all the ingredients with the toasted rice powder in a bowl. Let the chicken rest somewhere warm for 15 minutes before serving it with the dipping sauce, steamed rice and lime wedges.

Fiery asian grilled cucumber braai salad

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Ingredients

  • 6 (900g total) Lebanese cucumbers, halved lengthways
  • 1/4 cup (60ml) grapeseed oil
  • 6 garlic cloves, thinly sliced
  • 1/4 cup (15g) fried Asian shallots
  • Shichimi togarashi, to serve

SESAME DRESSING

  • 1 tbs sesame oil
  • 2 tbs soy sauce
  • 2cm piece fresh ginger (10g), finely grated
  • 1 tbs toasted sesame seeds
  • 2 tbs rice wine vinegar
  • 1 tsp shichimi togarashi

Directions

  1. Preheat a braai grill to high.
  2. Toss cucumber halves in 1 tbs oil.
  3. Grill, cut side down, for 3 minutes or until lightly charred. Set aside.
  4. Place remaining 2 tbs oil in a small frypan over medium-low heat.
  5. Add garlic and cook for 4-5 minutes until golden and crisp. Use a slotted spoon to remove and drain on paper towel.
  6. For the sesame dressing, place all ingredients in a small bowl and whisk to combine.
  7. Arrange grilled cucumber on a serving platter and spoon over the dressing.
  8. Top with garlic and fried shallots. Sprinkle with shichimi togarashi to serve.

Monkeygland Braai Sosaties

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Ingredients:

  • 1/4 cup (60ml) extra virgin olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, chopped
  • 1 tbs chopped ginger
  • 2 tbs tomato paste
  • 1/2 cup (160g) fruit chutney (we used Mrs Balls brand)
  • 2 tomatoes, chopped
  • 2 tbs Worcestershire sauce
  • 1/2 cup (120ml) tomato sauce
  • 2 tbs brown sugar
  • 1/2 tsp chilli powder (or to taste)
  • 1kg beef fillet or rump steak, cut into 3cm pieces
  • 2 onions, quartered, separated into petals
  • 2 lemons, halved
  • Flat-leaf parsley sprigs, to serve

Directions

  1. Heat oil in a saucepan over medium heat. Add the diced onion, sprinkle it with a pinch of salt flakes, and generously grind some fresh black pepper over it.
  2. Sauté for approximately 3-4 minutes until the onions turn tender.
  3. Introduce minced garlic and ginger to the pan, and continue to cook for an additional minute until the mixture becomes aromatic. Stir in the tomato paste, letting it cook for about a minute.
  4. Then, incorporate the chutney, diced tomatoes, Worcestershire sauce, tomato sauce, sugar, chili, and 1/3 cup (80ml) of water. Allow this blend to simmer for 6-8 minutes until it begins to thicken.
  5. Remove the saucepan from the heat and use a stick blender to puree the mixture until it attains a smooth consistency. If needed, adjust the texture with a little water. Let the sauce cool completely before refrigerating it.
  6. In a large bowl, combine the beef with 1/2 cup of the sauce, marinating it in the refrigerator for a minimum of 3 hours, or even better, overnight. Take it out of the fridge 30 minutes before cooking.
  7. Preheat your braai to medium-high heat. Thread pieces of beef and onion onto metal skewers in an alternating fashion. braai these skewers for 5-6 minutes, turning them and basting frequently with the remaining sauce until the meat is thoroughly cooked and develops a delightful char.
  8. Place the lemon halves, cut side down, on the grill and cook for 1-2 minutes until they acquire a light char.
  9. Sprinkle the skewers with chopped parsley and serve them with grilled lemon wedges and the remaining sauce on the side.
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