Tag: bbq recipes ideas

Smoked salmon braai pasta salad

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Ingredients

  • 1.1lb trofie or other short pasta
  • 2 bunches of asparagus, woody ends trimmed, cut into 3cm lengths
  • 3/4 cup (180g) creme fraiche or sour cream
  • 2 tablespoons olive oil
  • 1/4 cup dill, finely chopped, plus extra sprigs to serve
  • 1 small garlic clove, finely chopped
  • Grated zest of 1 lemon, plus juice of 1/2 lemon
  • 1/4 cup (50g) salted baby capers, rinsed, drained
  • 2 cups rocket leaves, roughly chopped
  • 0.5lbs smoked salmon, sliced into thin strips

Directions

  1. Cook pasta in a large pan of boiling salted water according to packet instructions, adding asparagus for final 1-2 minutes.
  2. Drain, refresh, then cool completely.
  3. Meanwhile, whisk the creme fraiche, olive oil, dill, garlic, lemon juice, half the zest and 2 tablespoons water together in a small bowl, then season and set aside.
  4. When pasta is cool, toss with dressing, capers, rocket, remaining zest and smoked salmon.
  5. Serve with extra dill sprigs.

Feta, chorizo and braai potato salad

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Ingredients

  • 2kg medium potatoes, peeled, roughly chopped into 5cm pieces
  • 1/4 cup (60ml) red wine vinegar
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 dried chorizo, roughly chopped
  • 1/2 cup (150g) whole egg mayonnaise
  • 2 tbs sour cream
  • 3 cups chopped mixed herbs (we used dill, parsley, mint & oregano), plus extra to serve
  • 1 spring onion, cut into rounds
  • 1 cup (200g) feta, cut into thin slices

Directions

  1. Place potato in a large saucepan and cover with cold salted water.
  2. Bring to the boil over high heat, then reduce heat to a simmer and cook for 25 minutes or until tender when pierced with the tip of a knife.
  3. Drain and cool slightly, then place in a bowl and toss with 2 tbs vinegar and 1 tbs oil. Season and set aside to cool completely.
  4. Meanwhile, heat remaining 2 tbs oil in a non-stick frypan over medium heat. Add chorizo and cook, stirring, for 8-10 minutes until crispy.
  5. Drain on paper towel.
  6. Combine mayonnaise, sour cream and herbs in a bowl with remaining 1 tbs vinegar.
  7. Coat potatoes in mayonnaise dressing and scatter with extra herbs, spring onion, feta and chorizo to serve.

Piemontaise Braai Potato Salad

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Ingredients

  • 1kg baby potatoes, scrubbed
  • 4 eggs
  • 400g mixed baby heirloom tomatoes, halved
  • 200g sliced ham, torn
  • 6 cornichons, thinly sliced
  • 1/2 cup loosely packed flat-leaf parsley leaves, plus extra to serve
  • Baby red vein sorrel leaves, to serve

MAYONNAISE

  • 2 egg yolks, at room temperature
  • 11/2 tbs Dijon mustard
  • 2 tsp lemon juice
  • 3/4 cup (180ml) grapeseed oil

Directions

  1. For the mayonnaise, place the egg yolks, mustard and lemon juice in a food processor and whiz to combine. With the motor running, gradually add the oil until combined.
  2. Add a little warm water, 1 tsp at a time, if mayonnaise is too thick. Season to taste and set aside until ready to use.
  3. Place the potatoes in a large saucepan of lightly salted water, bring to the boil over a high heat, then reduce heat to medium and simmer for 20-25 minutes or until potatoes are tender but still firm and not falling apart.
  4. Drain. When cool enough to handle, slice into 1cm-thick rounds.
  5. Meanwhile, place the eggs in a small saucepan, cover with cold water and bring to the boil over a medium heat. Cook for 6 minutes from the boil for soft-boiled, or adjust time to cook to your liking.
  6. Drain and refresh in cold water, then carefully peel the eggs and cut into halves. Set aside.
  7. Place the potato, egg, tomato, ham and cornichon in a large bowl, and gently toss to combine. Add parsley and enough mayonnaise to just coat the salad ingredients. Season to taste and toss gently to combine. Scatter with extra parsley and baby sorrel leaves. Serve immediately

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.

Braai Grilled fruit salad with honey labneh

Braai Dessert

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Ingredients

  • 1kg mixed firm stone fruit, de-stoned and halved or quartered if large – we used peaches, nectarines, plums, apricots and cherries
  • 300-400g mixed berries – we used raspberries, blueberries and redcurrants
  • Avocado or vegetable oil for grilling
  • 2-3 tbsp soft brown sugar (optional)
  • Grated zest and juice 1 lime
  • Handful mixed soft herbs – we used mint, basil and lemon verbena

For the honey labneh

  • 1 tsp salt
  • 900g full-fat greek yogurt
  • 3-4 tbsp runny honey, plus extra to drizzle

For the sweet pistachio dukkah

  • 100g shelled pistachios
  • 2 tbsp sesame seeds
  • 1 tbsp poppy seeds
  • 2 tbsp runny honey
  • 1 tsp ground cinnamon
  • 1 tsp fennel seeds
  • ¼ tsp ground cardamom
  • 1 tbsp dried rose petals (optional)
  • Pinch chilli flakes (optional)

DIRECTIONS

For the Grilled Stone Fruit:

  1. Preheat the grill or barbecue to a medium-high heat.
  2. Lightly brush the cut side of the stone fruit with avocado or vegetable oil. If you’re using soft brown sugar, sprinkle this over the fruit to caramelize and sweeten it during grilling.
  3. Place the stone fruit, cut side down, on the grill. Grill for 3-4 minutes or until the fruit has grill marks and has slightly softened. Avoid moving the fruit around too much to achieve clear grill marks.
  4. Remove the grilled fruit from the heat and place in a mixing bowl. Once all the fruit is grilled and in the bowl, add the mixed berries.
  5. Sprinkle over the grated zest of one lime and squeeze in the juice. Gently toss to combine.
  6. Tear up the soft herbs and sprinkle them over the grilled fruit mixture. Toss gently to incorporate.

For the Honey Labneh:

  1. Add 1 tsp of salt to the Greek yogurt and mix well.
  2. Place a sieve over a bowl, and line it with a muslin cloth or several layers of kitchen paper.
  3. Pour the salted yogurt into the sieve and let it drain in the refrigerator for at least 4 hours or overnight. This process will thicken the yogurt by removing excess liquid.
  4. After draining, remove the thickened yogurt from the sieve and place it in a separate bowl. Stir in the runny honey until well combined.

For the Sweet Pistachio Dukkah:

  1. In a dry frying pan, toast the shelled pistachios, sesame seeds, poppy seeds, and fennel seeds over medium heat. Stir constantly to avoid burning. Once they start to become fragrant and are lightly golden, remove from the heat.
  2. Allow the mixture to cool slightly and then transfer to a food processor.
  3. Add ground cinnamon, ground cardamom, dried rose petals (if using), and chilli flakes (if using). Pulse until the mixture is finely chopped but not a paste.
  4. Drizzle in the 2 tbsp of runny honey and pulse again to combine.

To Serve:

  1. Spread a generous dollop of the honey labneh on each plate.
  2. Pile the grilled fruit salad on top.
  3. Sprinkle the sweet pistachio dukkah over the fruit.
  4. Drizzle with a little extra runny honey if desired.
  5. Enjoy!

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