Tag: bbq ideas

Coffee Beef rib-eye Steak Braai

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Ingredients:

  • 2 x 600g rib-eye steaks (bone-in), at room temperature
  • 2 tsp grapeseed oil
  • 1 tbs coffee rub (recipe follows), plus extra to serve

COFFEE RUB

  • 1 1/2 tbs cardamom pods
  • 1 tbs black peppercorns
  • 3 star anise
  • 2 tsp celery salt
  • Pinch each of garlic powder and smoked paprika (pimenton)
  • 1 tbs finely ground coffee beans

Directions

  1. For the coffee rub, toast cardamom, peppercorns and star anise in a frypan over high heat for 2 minutes or until fragrant. Remove from heat and set aside to cool slightly. Using a spice grinder or mortar and pestle, grind to a fine powder. Transfer to a bowl and stir through celery salt, garlic powder, paprika and coffee.
  2. Rub beef with oil, then coat each steak with 2 tsp coffee rub. (Store remaining rub, in an airtight container at room temperature, for up to 1 month.)
  3. Heat a chargrill pan or barbecue to high heat. Add beef and grill, turning every 10 seconds, for 14-16 minutes for medium-rare (a meat thermometer inserted into the centre will read 54°C), or until cooked to your liking. Transfer to a plate and set aside, loosely covered with foil, for 10 minutes to rest.
  4. Slice beef into 1cm-thick slices and serve with extra coffee rub.

Burnt orange prawn braai skewers

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Prawn braai ideas

Ingredients

  • 1/4 cup (60ml) olive oil, plus extra to brush
  • 1 1/2 teaspoon smoked paprika (pimenton)
  • 2 garlic cloves, crushed
  • 2 oranges, 1 juiced, 1 cut into wedges
  • 2 tablespoons finely chopped fresh oregano
  • 18 extra-large green king prawns, peeled (tails intact), deveined
  • 1 bunch asparagus, cut into 3cm lengths
  • 150g dried chorizo, cut into 18 pieces

Directions

  1. Combine the oil, paprika, garlic, orange juice and 1 tbs oregano in a small bowl. Add the prawns and toss to coat. Chill for 30 minutes to marinate.
  2. Soak toothpicks or skewers in water for 15 minutes. Heat a barbecue or chargrill to medium-high. thread 1 prawn, 1 piece of asparagus and 1 slice of chorizo onto each skewer. Repeat with remaining ingredients to make 18 skewers.
  3. Grill skewers, in batches, for 3 minutes each side or until cooked through. Scatter with remaining 1 tbs oregano. Brush orange wedges with a little extra oil, then grill for 2 minutes each side or until charred. Serve with prawn skewers.

Grilled halloumi, peach and mint Summer Braai Salad

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Ingredients

  • 4 yellow peaches, halved, stones removed
  • 250g haloumi, cut into 1cm slices
  • 1 tbs extra virgin olive oil
  • 1 cup (280g) thick Greek-style yoghurt
  • 2 baby cos lettuce, quartered lengthways
  • 150g shaved ham off the bone, roughly torn
  • 1/2 cup (80g) green olives, sliced into cheeks
  • 1/2 bunch mint, leaves picked
  • 1/2 cup (50g) flaked almonds, roasted

DRESSING

  • 1 1/2 tbs white wine vinegar
  • 1 1/2 tbs white soy sauce (from Asian supermarkets) or light soy sauce
  • 1/3 cup (80ml) extra virgin olive oil

Directions

  1. Heat a barbecue or chargrill pan to medium-high heat. Drizzle peaches and haloumi with oil. Cook haloumi for 2 minutes each side or until grill marks appear, and cook peaches, cut-side down, for 2 minutes or until grill marks appear.

HOW TO PREPARE HALOUMI

  1. For the dressing, whisk all ingredients in a small bowl and set aside.
  2. Season yoghurt, then spoon onto a plate. Top with grilled haloumi and peaches, lettuce, ham, olives, mint and roasted almonds. Drizzle with dressing to serve.

Seaweed butter braai Lamb chops

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Ingredients

  • 2 tbs salted and dried kombu (seaweed), or 1 tbs finely chopped sushi seaweed (yaki nori)
  • 100g unsalted butter, softened
  • 12 lamb cutlets

RADISH AND COS SALAD

  • 2 tbs rice wine vinegar
  • 2 tbs peanut oil
  • 1 tsp sesame oil
  • 150g baby cos leaves
  • 1 bunch radishes, quartered lengthways
  • 1 tsp each black and white sesame seeds

Directions

  1. To make the seaweed butter, soak dried seaweed under cold water for 5 minutes, drain then finely chop. (If using yaki nori, do not soak.)
  2. Combine seaweed with butter, season, then set aside. If not using immediately, chill, but soften before use. Heat a chargrill or barbecue over high heat. Cover lamb with half the butter.
  3. Cook 2-3 minutes a side until charred and cooked through. Remove from heat and rest lightly covered with foil for 5 minutes.
  4. For the salad, combine vinegar and oils and season. Place lettuce and radish in a bowl and drizzle with dressing. Sprinkle over sesame seeds. Top cutlets with extra butter and serve with salad.

Harissa-butter prawn braai

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Prawn braai ideas

Ingredients

  • 16 extra-large prawns
  • 100g butter, melted
  • 1½ tbs harissa (or other chilli paste)
  • 1 tbs soy sauce
  • Juice of 2 limes
  • 2 bunches broccolini, trimmed
  • 6 spring onions, trimmed, plus extra thinly sliced, to serve (optional)
  • 2 tbs rice bran oil
  • 2 packets (500g) microwaveable brown and wild rice, heated according to packet instructions
  • ¼ bunch coriander, chopped

Directions

  1. Using a sharp knife, butterfly the prawns by cutting along the belly and through the head until they open up flat, then de-vein.How to prepare prawns
  2. Heat a barbecue or grill pan to medium-high heat.
  3. Whisk together melted butter, harissa, soy sauce and half the lime juice, and season.
  4. Toss broccolini and spring onions with oil, season, then grill, turning once, for 3-4 minutes until lightly charred. Cool slightly, then cut into 6cm pieces. Place in a bowl with rice, coriander and remaining lime juice. Toss together and place in a serving bowl.
  5. Lightly brush prawns with half the butter mixture, then grill, turning occasionally, for 2-3 minutes until charred and just cooked.
  6. Arrange prawns on a large platter, scatter with sliced spring onion (if using) and serve with wild rice salad and remaining butter.

Classic Greek Braai Salad

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Ingredients

FOR THE SALAD

  • 1 pt. grape or cherry tomatoes, halved
  • 1 cucumber, thinly sliced into half moons
  • 1 c. halved kalamata olives
  • 1/2 red onion, thinly sliced
  • 3/4 c. crumbled feta

FOR THE DRESSING

  • 2 tbsp. red wine vinegar
  • Juice of 1/2 a lemon
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c. extra-virgin olive oil

Directions

  1. Make salad: In a large bowl, stir together tomatoes, cucumber, olives, and red onion. Gently fold in feta.
  2. In a small bowl, make dressing: Combine vinegar, lemon juice, and oregano and season with salt and pepper. Slowly add olive oil, whisking to combine.
  3. Drizzle dressing over salad.

Heirloom Tomato Greek Braai Salad

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Ingredients

DRESSING:

  • 3 tbsp. red wine vinegar
  • 2 anchovies
  • 1 clove garlic
  • 2 tbsp. chopped fresh oregano leaves
  • 2 tbsp. finely chopped pitted kalamata olives
  • 1/4 tsp. Freshly ground black pepper
  • c. extra-virgin olive oil

SALAD:

  • 2 1/2 lb. mixed heirloom tomatoes
  • 4 mini seedless cucumbers
  • 1 small red onion
  • 1 jar pepperoncini (small green hot peppers)
  • 1 c. crumbled Greek feta cheese
  • 2 small heads baby Romaine or Bibb lettuce

Directions

  1. Dressing: Whisk vinegar, anchovies, garlic, oregano, olives, and pepper in a medium bowl until combined. Slowly whisk in olive oil until emulsified. Set aside.
  2. Salad: In a large mixing bowl, combine tomatoes, cucumbers, onion, peperoncini, and feta; add dressing and toss.
  3. Arrange lettuce leaves on a serving platter. Top with tomato salad.

Greek braai salad with beetroot

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Ingredients

SALAD:

  • 4 medium red beets
  • 1/2 c. red wine vinegar
  • 1 1/2 tsp. salt
  • 2 medium red onions
  • 2 tbsp. extra-virgin olive oil
  • 1/4 tsp. Freshly ground pepper
  • 6 c. mesclun
  • 6 oz. Manouri or other mild goat cheese

VINAIGRETTE:

  • 2 tbsp. red wine vinegar
  • 1 tbsp. olive brine (from jar of kalamata olives)
  • 1 tsp. honey
  • 1/2 tsp. crushed dried oregano (preferably Greek)
  • 1/4 tsp. salt
  • tsp. Freshly ground pepper
  • 1/4 c. extra-virgin olive oil

Directions

  1. To make salad: In a large saucepan, combine beets, vinegar, l teaspoon salt, and enough cold water to cover beets by 2 inches; bring to a boil.
  2. Reduce heat and cook until tender, 40 to 45 minutes. Cool beets in cooking liquid; peel. Using a handheld slicer, cut beets into 1/8-inch-thick slices. Set aside.
  3. Meanwhile, heat a grill or a grill pan. Brush both sides of onion slices with olive oil; sprinkle with pepper and remaining 1/2 teaspoon salt. Grill onions over medium heat until evenly charred and tender, 2 to 3 minutes per side.

  1. To make vinaigrette: In a small bowl, whisk together vinegar, brine, honey, oregano, salt, and pepper. Gradually add oil, whisking in a thin, steady stream until blended.
  2. Arrange 1 cup greens and 1/4 cup cheese on each of 6 plates. Divide the sliced beets and grilled onions equally among the plates and drizzle with vinaigrette. Finish with sprinkle of dill.

Bánh Mì Braai Sosaties

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Ingredients:

FOR THE CUCUMBER NƯỚC CHẤM SAUCE

  • 6 tbsp. hot water
  • 2 tbsp. granulated sugar
  • 2 tbsp. fish sauce
  • 1 tbsp. plus 2 tsp. lime juice
  • 1/4 c. cucumber, finely chopped
  • 1 tbsp. fresh cilantro, finely chopped
  • 1 garlic clove, minced
  • 1 Thai bird’s eye chili, thinly sliced (optional)

FOR THE KEBABS

  • 3 tbsp. reduced-sodium soy sauce
  • 3 tbsp. honey
  • 2 tbsp. fish sauce
  • 1 tbsp. vegetable oil, plus more for cooking
  • 1 lb. thick pork chops, cut into 1” pieces
  • 2 large carrots, peeled and cut into 1” chunks
  • 2 tbsp. water
  • 1 large daikon, peeled and cut into 1” chunks
  • Kosher salt
  • Freshly ground black pepper

Directions

  1.  Make the cucumber nước chấm: In a medium bowl, whisk together all the ingredients. Transfer to the fridge until ready to serve.
  2. Make the kebabs: In a large bowl, whisk together soy sauce, honey, fish sauce, and oil until thoroughly combined. Add pork and cover with plastic wrap. Refrigerate for at least 1 hour, or up to 2 hours.
  3. Soak skewers in a shallow pan filled with water for 10 minutes to prevent scorching. In a medium bowl, add carrots and 2 tablespoons of water. Cover bowl with plastic wrap and use a fork to pierce plastic a few times. Transfer bowl to a microwave and steam carrots until just beginning to soften (but still have some bite), 2 to 3 minutes.
  4. Remove pork from marinade and transfer marinade to a medium saucepan. Bring sauce to a boil over medium-high heat, then reduce to a simmer.
  5. Cook until the sauce is reduced slightly and coats the back of a spoon, 5 to 7 minutes. Set aside.
  6. Preheat grill to medium-high for 3 minutes. Thread pork, carrots, and daikon onto skewers. Brush skewers with a bit of neutral oil and season with salt and pepper.
  7. Grill kebabs for 5 minutes, flipping every minute or so to ensure even cooking.
  8. After 5 minutes, start brushing the kebabs with the reduced marinade after each flip, and cook for an additional 3 to 5 minutes, or until the thickest piece of pork reaches 145ºF on an instant read thermometer.
  9. Transfer skewers to a platter, drizzle with the cucumber nước chấm and serve.

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Hawaiian Chicken braai sosaties

Ingredients:

  • 1/4 c. pineapple juice
  • 1/4 c. soy sauce
  • 5 tsp. honey
  • 1 tsp. ketchup
  • 2 garlic cloves, minced
  • 1 1/2 c. Cubed fresh pineapple
  • 2 Large bell peppers, cut into pieces
  • 1 Medium red onion, cut into pieces
  • Olive oil, for brushing
  • salt
  • Freshly ground black pepper
  • Lime wedges, for serving

Directions

  1.  Whisk together pineapple juice, low-sodium soy sauce, honey, ketchup, garlic, and ginger. Pour into a large resealable bag and add chicken. Let marinate in the refrigerator at least 4 hours and up to overnight.
  2. Thread chicken, pineapple, peppers, and onion onto skewers. (Discard bag with marinade.)
  3. Heat a grill or grill pan over medium-high heat. Brush each skewer with olive oil and season with salt and pepper. Grill skewers, turning occasionally, until chicken is nicely charred and cooked through, about 12 minutes. Serve with lime wedges.
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