Tag: bbq ideas

Braai potato salad with tamarind

Braai Potato Salad with Tamarind is a tantalizing twist on the classic barbecue side dish. This salad combines tender, smoky grilled potatoes with a tangy and slightly sweet tamarind dressing, creating a unique and flavorful accompaniment to any braai. Fresh herbs, crunchy vegetables, and a hint of spice round out the dish, making it a refreshing and exciting addition to your outdoor feasts. Perfect for adding a touch of exotic flavor to your next barbecue, this potato salad is sure to impress and delight your guests.

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Ingredients

  • 1kg kipfler potatoes, scrubbed and cut lengthways into 1cm-thick slices
  • 2 tbs olive oil
  • 90g (1/4 cup) tamarind paste or purée
  • 70g (1⁄3 cup) brown sugar
  • 125g (1⁄2 cup) thick natural yoghurt
  • Juice of 1⁄2 lemon
  • 2 celery stalks, trimmed and finely chopped
  • 2 spring onions, white and green parts thinly sliced
  • 30g (1/4 cup) slivered almonds, toasted
  • 1/4 cup shredded mint, plus extra to serve

Directions

  1. Preheat a barbecue grill to high. Place the potato in a large bowl and drizzle with the olive oil.
  2. Toss until well coated, then season well and toss again. Grill the potato for a minute each side or until charred and tender.
  3. Meanwhile, get your caramel ready. Combine the tamarind, sugar and 60ml (1/4 cup) water in a small saucepan and stir over very low heat until the sugar has dissolved.
  4. Increase the heat slightly and bring to a gentle simmer; be careful, the mixture can spit as it starts to bubble. Simmer for 5-7 minutes until the syrup is nice and thick.
  5. Combine the yoghurt and lemon juice in a jug and season well.
  6. Place the celery, spring onion, almonds and shredded mint in a bowl and toss to combine.
  7. Arrange half the potato slices on a serving platter. Dot half the yoghurt mixture and half the tamarind caramel on top, then sprinkle with half the celery mixture.
  8. Repeat the layers, then scatter with the extra mint leaves and a sprinkling of salt and serve.

Thai Prawn braai Skewer Rack

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Ingredients

  • 12 shell-on mozambican prawns
  • 4 tablespoons sweet chilli sauce
  • 2 limes or lemons
  • 1 tablespoon fish sauce
  • 1/2 a bunch of fresh coriander
  • 1 fresh red chilli
  • 4 cm piece of ginger
  • 2 clove of garlic
  • a dash of soy sauce
  • 1 stem fresh lemon grass ( if you can get it )

Directions

  1. Lay the prawns out on a board in 2 rows of 6, side by side like a rack of ribs, with the heads all facing the same way. Skewer each rack together with 3 skewers (roughly 20cm in length), one through the middle and one to either side. Put aside.
  2. Mix the sweet chilli sauce, the zest and juice of 1 lime and the fish sauce together in a tray. Pick the coriander leaves and put to one side, then finely slice the stalks and add them to the tray. Deseed and finely slice the chilli and peel and finely grate the ginger, then scatter into tray. Crush in the garlic (and lemongrass if you have it) , then give everything a really good mix up. Add the racks of prawns, then turn over a few times in the marinade to coat really well. Cover with cling film and place in the fridge for at least 2 hours, but preferably overnight.
  3. When you’re ready, preheat the braai. Cook the racks on a hot braai for 4 – 5 minutes, or until golden and cooked through, turning every 30 seconds and basting with the remaining marinade.
  4. Once cooked, remove to a serving board, squeeze over the juice from the remaining lime/lemon, sprinkle with the reserved coriander leaves, then serve with a fresh green salad, or as part of a barbecue spread.

Warm grilled potato braai salad

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Ingredients

  • 1kg small chat potatoes
  • 100ml extra virgin olive oil
  • 5 spring onions, thinly sliced on an angle
  • 2 garlic cloves, finely chopped
  • 2 tablespoons chopped flat-leaf parsley leaves
  • 2 teaspoons chopped fresh oregano
  • 1/2 cup (75g) pitted kalamata olives, halved
  • 1 cup (80g) shaved parmesan

Directions

  1. Preheat the oven to 190°C.
  2. Place the potatoes in a baking dish.
  3. Drizzle with 1 tablespoon oil, season and cover with foil. Bake for 50-60 minutes, until tender. Allow to cool slightly.
  4. Meanwhile, combine 2 tablespoons oil, spring onion, garlic, parsley, oregano and olives in a small bowl. Season to taste with salt and pepper, then set aside.
  5. Preheat a barbecue or chargrill pan on high heat. Halve potatoes, drizzle with 2 tablespoons oil and season. Grill for 5 minutes each side, turning occasionally, until heated through and charred.
  6. Transfer potatoes to a large serving bowl, then pour over the dressing and toss to coat well. Scatter with the parmesan, then serve warm.

Quinoa semi-dried tomatoes braai salad

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Ingredients

  • 1.4L vegetable stock
  • 2 cups (400g) white quinoa, rinsed, drained
  • 1 red onion, thinly sliced
  • 1 each witlof (Belgian endive) and cos lettuce, leaves separated
  • 1 Lebanese cucumber, thinly sliced
  • 1 avocado, sliced into thin wedges

DRIED CHERRY TOMATOES

  • 1 bunch thyme, leaves picked
  • Finely grated zest of 1/2 an orange
  • 1/4 tsp caster sugar
  • 250g cherry tomatoes, halved

LIME & CORIANDER DRESSING

  • 1 egg yolk
  • Juice of 2 1/2 limes
  • 1 tbs white wine vinegar
  • 1 tsp honey
  • 2/3 cup (165ml) grapeseed oil
  • 1/4 cup (60ml) olive oil
  • 1 bunch coriander, leaves picked, finely chopped
  • Pinch each of ground cumin and cayenne pepper

Directions

  1. Preheat oven to 100°C. Grease a baking tray and line with baking paper.
  2. For the dried tomatoes, combine thyme, orange zest, sugar, tomato and 1/2 tsp salt flakes in a bowl. Arrange tomato, cut-side up, on prepared tray. Roast for 90 minutes or until dried but still plump. Set aside. (Dried tomato can be stored, covered, at room temperature for up to 1 day.)
  3. For the dressing, combine egg yolk, lime juice, vinegar and honey in a narrow jug. Using a stick blender, blend while adding oils in a slow, steady stream until combined and emulsified. Stir through herbs and spices, and chill until needed.
  4. To cook the quinoa, bring stock to the boil in a saucepan over high heat. Add quinoa and cook for 12 minutes or until tender. Drain and set aside to cool.
  5. Soak onion in cold water for 5 minutes to soften its flavour. Drain. Arrange all ingredients on a platter and drizzle with a little dressing. Serve with remaining dressing on the side.

Artichoke and gorgonzola braai salad

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Ingredients

  • 1kg Jerusalem artichokes, thickly sliced (smaller artichokes halved)
  • 2 tbs extra virgin olive oil
  • 50g unsalted butter, chopped
  • 1/2 cup (50g) roasted walnuts
  • 1/3 cup (75g) caster sugar
  • 1 bunch baby rocket
  • 100g gorgonzola dolce, cut into thin wedges (substitute other blue cheese)
  • Chervil sprigs, to serve

WALNUT AND VERJUICE DRESSING

  • 1 tsp Dijon mustard
  • 2 tbs verjuice
  • 2 tbs walnut oil

Directions

  1. Preheat oven to 200°C. Grease 2 baking trays and line with baking paper. Divide artichoke between prepared trays.
  2. Drizzle with oil and toss to coat. Roast, stirring halfway, for 1 hour or until tender.
  3. Melt butter in a pan over medium heat. Cook, swirling the pan, for 2-3 minutes or until butter foams and turns nut brown. Toss through artichoke and set aside.
  4. Meanwhile, to make the candied walnuts, place walnuts on a baking tray lined with baking paper.
  5. Place sugar in a non-stick frypan over medium heat and cook, shaking the pan occasionally, for 5-6 minutes or until golden. Pour caramel over walnuts and sprinkle with a pinch of salt. Set aside to cool completely.
  6. For the dressing, combine mustard and verjuice in a bowl. Gradually whisk in walnut oil until well combined. Set aside.
  7. Coarsely break up candied walnuts and add to a bowl with artichoke mixture, rocket, gorgonzola and a little dressing.
  8. Toss gently. Scatter with chervil and drizzle with remaining dressing to serve.

Potato braai salad with creamy salsa verde dressing

Potato Braai Salad with Creamy Salsa Verde Dressing is a refreshing and vibrant take on the traditional potato salad. Grilled potatoes add a smoky depth, while the creamy salsa verde dressing infuses the dish with zesty, herbaceous flavors. This salad is packed with fresh herbs, tangy capers, and a hint of garlic, creating a delightful balance of tastes and textures. Perfect for any barbecue or picnic, this salad brings a burst of summer flavors that will elevate your outdoor dining experience.

Ingredients

  • 1.5kg baby potatoes
  • 300g sugar snap peas, trimmed, halved lengthways
  • 1 small fennel, shaved, fronds reserved
  • 1 bunch radishes, ends trimmed, quartered
  • 60g baby rocket leaves
  • 1 cup watercress sprigs

Green goddess dressing

  • 1/4 cup (75g) reduced-fat mayonnaise
  • 2 tbsp reduced-fat Greek-style yoghurt
  • 2 anchovy fillets, finely chopped
  • 1 tbsp lemon juice
  • 2 tsp Dijon mustard
  • 1 garlic clove, crushed
  • 2 tbsp finely chopped chives
  • 2 tbsp finely chopped tarragon
  • 1 tbsp finely chopped mint

Directions

  1. Place potatoes in a large saucepan. Cover with cold water. Place over high heat and bring to the boil.
  2. Cook for 10-12 mins or until the potatoes are tender. Refresh under cold water. Drain. Cut into quarters.
  3. Meanwhile, cook the sugar snap peas in a medium saucepan of boiling water for 2 mins or until bright green and tender.
  4. Refresh under cold water. Drain well.
  5. To make the green goddess dressing, place mayonnaise, yoghurt, anchovy, lemon juice, mustard, garlic, chives, tarragon and mint in a food processor. Process until mixture is smooth. Season.
  6. Combine potato, peas, fennel, radish, rocket, watercress and half the dressing in a bowl. Transfer to a serving platter.
  7. Drizzle with the remaining dressing and sprinkle with the reserved fennel fronds.

Roasted capsicum braai Salad

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Ingredients

  • 3 large red capsicums, seeded, halved
  • 2 large green capsicums, seeded, halved
  • 500g Sweet Baby Capsicums, seeded, halved
  • 1/4 cup (35g) dried cranberries
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1/3 cup (40g) pitted green olives, halved lengthways
  • 1 tbsp drained baby capers
  • Extra virgin olive oil, to drizzle
  • 2 tbsp pine nuts, toasted
  • Flat-leaf parsley leaves, to serve

Directions

  1. Preheat oven to 180°C. Line 2 large baking trays with baking paper. Cut each red and green capsicum half into 3 even pieces. Arrange, cut-side up, in a single layer on 1 lined tray. Spray with olive oil spray.
  2. Arrange the baby capsicum in a single layer on the remaining tray. Spray with olive oil spray. Bake combined capsicum for 30 mins or until the baby capsicum is tender. Remove the baby capsicum from the oven. Bake the red and green capsicum for a further 10 mins or until tender.
  3. Meanwhile, place the cranberries in a small bowl with the vinegar and lemon juice. Set aside for 30 mins to soak.
  4. Arrange the combined capsicum on a large serving platter. Spoon over the cranberry mixture. Sprinkle with the olive and capers. Drizzle with the oil and sprinkle with the pine nuts and parsley to serve.

Quinoa and broccoli braai Salad

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Ingredients

  • 75g broccoli, cut into small florets
  • 50g podded frozen edamame
  • 75g (1/2 cup) cooked quinoa
  • 75g cherry tomatoes, halved
  • 1 tbsp chopped fresh continental parsley leaves
  • 2 tsp chopped roasted unsalted almonds
  • 2 tsp fresh lemon juice
  • 1 tsp extra virgin olive oil
  • 1 tbsp hummus
  • Select all ingredients

Directions

  1. Steam, boil or microwave broccoli and edamame for 2 minutes or until tender. Drain. Refresh under cold running water. Drain.
  2. Arrange the broccoli, edamame, quinoa and tomato in a serving bowl.
  3. Sprinkle with parsley and almonds .
  4. Drizzle over lemon juice and oil . Season.
  5. Dollop with hummus to serve.

Nutty broccoli and cauliflower braai Salad

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Ingredients

  • 800g cauliflower, cut into florets
  • 500g broccoli, cut into florets
  • 320g jar marinated goats’ cheese
  • 1 lemon, zested, juiced
  • 1/4 cup chopped flat-leaf parsley
  • 1 large green apple, cut into thin sticks
  • 45g box lemon & herb dukkah
  • 1/2 cup natural sliced almonds

Directions

  1. Bring a large saucepan of water to the boil over a high heat. Add cauliflower and return to the boil. Cook for 5 minutes.
  2. Add broccoli. Cook for 4 minutes. Drain and refresh in a large bowl of iced water. Drain and place in a large bowl.
  3. Drain ⅓ cup oil from the cheese into a jug.
  4. Whisk in 2 tbs lemon juice and parsley.
  5. Add to cauliflower mixture with apple and half of the dukkah. Season with salt and pepper. Toss to combine.
  6. Transfer the cauliflower mixture to a serving platter. Crumble over the cheese, sprinkle with remaining dukkah, almonds and lemon zest. Serve.

Roasted sweet potato braai salad with chilli mayo

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Ingredients

  • 3 sweet potatoes, cut into thick wedges
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/2 cup (150g) S&W Whole Egg Mayonnaise
  • 2 tbs chilli paste with soya bean oil (available from Asian food shops – substitute chilli jam)
  • Zest and juice of 1 lime (we used a microplane)
  • 1 chorizo, casing removed, thinly sliced
  • 1/4 cup pumpkin seeds, toasted
  • 1 bunch coriander, sprigs picked
  • 2 cups watercress

Directions

  1. Preheat oven to 200°C. Line a baking tray with baking paper and arrange sweet potato in a single layer. Drizzle with oil and season. Roast for 25 minutes or until tender and lightly caramelised.
  2. Meanwhile, to make chilli mayo, place mayonnaise, chilli paste, lime zest and juice in a food processor and whiz until smooth and combined. Season.
  3. Place chorizo in a non-stick frypan over medium-low heat. Cook, tossing frequently, for 4 minutes until crisp and golden.
  4. Arrange sweet potato in a large serving dish. Scatter with chorizo, pumpkin seeds, coriander and watercress. Drizzle with chilli mayo to serve.

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