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Ingredients
- 1 tbsp coriander seeds
- 2 tsp fennel seeds
- 1/2 tsp cumin seeds
- 1 tbsp smoked paprika
- 1/2 tsp cayenne pepper
- 1.8kg Lamb Ribs
- 2 tbsp olive oil
Yoghurt sauce
- 1 cup (280g) Greek-style yoghurt
- 1/4 cup (60ml) olive oil
- 1 long red chilli, seeded, finely chopped
- 1 tbsp finely chopped flat-leaf parsley
- 2 tsp finely chopped tarragon
- 1 tsp finely chopped rosemary
- 1 lemon, rind finely grated, juiced
Directions
- Preheat braai to 150°C .
- Use a spice grinder or mortar and pestle to grind the coriander seeds, fennel seeds and cumin seeds to a fine powder. Transfer to a small bowl with the paprika, cayenne pepper and 1 tbs salt. Stir to combine.
- Separate the lamb ribs and pat dry with paper towel. Brush all over with the oil. Sprinkle the spice mixture evenly over both sides of the lamb.
- Place lamb on a large heavy rimmed baking tray. Cover tray tightly with foil. Place on braai and cover for 2 hours or until the lamb is tender.
- Meanwhile, to make the yoghurt sauce, in a small bowl whisk the yoghurt, oil, chilli, parsley, tarragon and rosemary with ½ tsp lemon rind and 1 tbs lemon juice until well combined. Season with salt and pepper.
- Prepare a braai for medium-high heat. Remove lamb from pan, discarding excess fat and pan juices. Barbecue the lamb for 2 mins each side or until caramelised. Transfer to a large serving platter and serve with the yoghurt sauce.
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Ingredients
- 2 x racks lamb ribs, approximately 700g each
- 8 sprigs fresh Rosemary, divided
- 4 garlic cloves, minced
- 4 tbsp olive oil
- Salt & Pepper
Directions
- Place the lamb racks on a large tray or dish, and season well with salt and pepper on both sides. Drizzle well with olive oil to coat, also on both sides.
- Roughly chop 6 sprigs of Rosemary, setting the other two aside. Sprinkle the rosemary and garlic all over the racks, then cover them and place in the fridge overnight.
- Prepare a braai for two-zone cooking (see link above for instructions). Take racks out of fridge, and brush off the majority of the chopped rosemary and garlic.
- Place the lamb racks on the indirect side, and braai for 20 minutes, then flip and braai the other side for 20 minutes, have the lid closed for both cooks.
- Stoke the coals then throw the remaining rosemary sprigs directly on them, they will create 2-3 minutes of great rosemary-scented smoke (if you’re using gas, omit the burning rosemary and just turn the gas to highest setting). Immediately place the ribs over the direct heat, and sear for 4-6 minutes per side, until a nice char has developed.
- Remove the racks from the braai, and place under foil to rest for 10 minutes. Then slice, serve and eat immediately.
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Ingredients
- 2 x racks lamb ribs, approximately 700g each
- 8 sprigs fresh Rosemary, divided
- 4 garlic cloves, minced
- 4 tbsp olive oil
- Salt & Pepper
Directions
- Place the lamb racks on a large tray or dish, and season well with salt and pepper on both sides. Drizzle well with olive oil to coat, also on both sides.
- Roughly chop 6 sprigs of Rosemary, setting the other two aside. Sprinkle the rosemary and garlic all over the racks, then cover them and place in the fridge overnight.
- Prepare a braai for two-zone cooking (see link above for instructions). Take racks out of fridge, and brush off the majority of the chopped rosemary and garlic.
- Place the lamb racks on the indirect side, and braai for 20 minutes, then flip and braai the other side for 20 minutes, have the lid closed for both cooks.
- Stoke the coals then throw the remaining rosemary sprigs directly on them, they will create 2-3 minutes of great rosemary-scented smoke (if you’re using gas, omit the burning rosemary and just turn the gas to highest setting). Immediately place the ribs over the direct heat, and sear for 4-6 minutes per side, until a nice char has developed.
- Remove the racks from the braai, and place under foil to rest for 10 minutes. Then slice, serve and eat immediately.
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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
- Heat your BBQ or oven to a medium heat (180 degrees Celsius)
- Separate lamb ribs.
- Mix the seasoning ingredients with the honey and Worcester sauce to make the glaze.
- Coat the ribs in half of the glaze.
- 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.
- Serve we a little chilli dipping sauce if you are that way inclined
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Ingredients
For the puddings:
- 70g plain flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- 100g caster sugar
- 1 large egg
- ¼ tsp salt
- 40g apricot jam
- 1 tbsp butter, melted
- ¼ tsp apple cider vinegar
- 125ml whole milk
For the sauce:
- 50ml double cream
- 40g caster sugar
- 30g butter
- 1 tbsp water
For the crème anglaise:
- 200ml whole milk
- 2 tsp vanilla bean paste
- 2 large egg yolk
- 2 tsp sugar
DIRECTIONS
- Preheat oven to 200°C/180°C fan/400°F/Gas 6.
- In a bowl, combine the flour, baking powder and baking soda. Set aside.
- In a stand mixer beat the sugar, egg and salt until you have a thick and pourable batter, similar to the consistency of a melted milkshake.
- Beat in the jam until incorporated, then mix in the melted butter and the vinegar.
- Add ⅓ milk, then ½ the flour mixture. Mix to combine. Add another ⅓ milk and the rest of the flour. Mix to combine, then add the remaining milk and mix until smooth.
- Divide equally between four greased pudding moulds.
- Bake until deeply caramelised, brown and well risen, around 25–30 minutes.
- While the puddings are in the oven, make the sauce. Gently heat the cream, sugar, butter and water, whisking until the butter is melted and the sugar has dissolved.
- Keep warm while the puddings are baking, but do not allow to boil or to catch on the bottom.
- Once the puddings are fully baked, remove from the oven and immediately make a cut in the top with the tip of a knife to create a space for the sauce. Pour the sauce into this cut, filling until each pudding can’t take any more.
- Repeat with the remaining puddings, then go back and repeat the filling process until the sauce reaches the top of the puddings. You make have some excess sauce.
- Make the crème anglaise. Heat the milk and the vanilla bean paste gently to scalding. Just before it bubbles, take the milk off the heat and remove any skin that may have formed.
- Whisk the egg yolk and sugar in a bowl, then pour over the hot milk, stirring continuously.
- Pour this mixture back into the pan, then heat over a low heat stirring continuously until it thickens slightly.
- To test if the crème anglaise is thicken, remove the pan from the heat and draw the back of a spoon through the custard. It should coat the back of the spoon evenly and when you draw a finger through the custard, the trail should remain.
- Strain the thickened crème anglaise through a sieve and into a bowl.
- Transfer enough crème anglaise to a presentation plate to coat the bottom, then turn out the malva puddings on top of the crème anglaise.
For more similar awesome chicken braai recipes click here! more recipes…
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
- 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.
- To make the dressing, whisk sesame seeds, miso, sesame oil and vinegar in a bowl until combined.
- 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.
- Heat a braai or chargrill pan to medium-high heat. Remove chicken from marinade and drizzle with olive oil.
- 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.
- Arrange chicken on a platter, top with dill and serve with smashed cucumber and lemon cheeks.
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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
- 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.
- Add coconut sugar, tamarind paste, tamari, almond butter, juice of 1 lime and 1 cup (250ml) water.
- Cook, stirring, for 1-2 minutes until combined. Season to taste, then set aside to cool slightly.
- Place all cabbage, kale and sesame seeds in a bowl and toss to combine.
- Whisk sesame oil and juice of remaining 2 limes in a separate bowl, then toss with slaw.
- Preheat a braai to high. Thread chicken onto skewers and lightly brush all over with 1/3 cup (100g) satay sauce.
- Cook, turning, for 10 minutes or until cooked through. Serve chicken with slaw and remaining satay sauce.
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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
- Place potatoes in a large saucepan of cold water.
- 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.
- Cut into large pieces and transfer to a large serving bowl.
- 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.
- Add to potato and toss to coat. Add the cornichon, eschalot and dill, and lightly toss to combine.
- Serve.
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Ingredients
- 1/4 cup (55g) caster sugar
- 2 long red chillies, seeds removed, very thinly sliced lengthways
- 1 piel de sapo melon or rockmelon
- 2 passionfruit, pulp removed
ELDERFLOWER GRANITA
- 1 1/2 cups (375ml) elderflower cordial
- Finely grated zest and juice of 1 lemon
DIRECTIONS
- For the elderflower granita, combine the cordial, lemon zest and juice and 800ml water in a large metal tray and place in the freezer. Freeze for 8 hours, scraping the surface with a fork every 2 hours or until light, fluffy ice crystals form.
- Preheat the oven to 80°C. To make the candied chilli, place the sugar in a small saucepan with 50ml water. Bring to the boil over high heat, stirring until sugar dissolves, then add the chilli. Remove from heat and set aside for 20 minutes to infuse. Drain well, reserving the syrup, and spread chilli over a baking paperlined baking tray (ensuring the chilli strands do not overlap). Bake for 20-25 minutes until crisp. Set aside to cool.
- Cut the melon into 12 wedges and remove seeds. Preheat a braai too medium heat. Brush the melon lightly with the reserved chilli syrup and, working in batches, grill on the braai, brushing with more syrup, for 4-5 minutes each side until charred and caramelised.
- Divide the cooked melon among serving plates and top with passionfruit pulp and candied chilli threads. Serve with elderflower granita.
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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
- 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.
- 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.
- Preheat the grill to high.
- 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.
- Serve burgers on toasted buns with salad leaves, beetroot salsa and extra mint leaves.
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