Tag: braai broodjie recipe

Leg of Lamb braai with chimichurri

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Ingredients

  • 1.2kg (about 2 large) sweet potatoes, cut into thin wedges
  • Olive oil, to drizzle
  • 1.5-2kg boneless lamb leg, butterflied (ask your butcher to do this)
  • 2 bunches spring onions, trimmed

CHIMICHURRI RECIPE

  • 1 cup flat-leaf parsley leaves, chopped
  • 1/4 cup rosemary leaves, chopped
  • 1/2 cup oregano leaves, chopped
  • 1/3 cup thyme leaves, chopped
  • 4 bay leaves
  • 6 garlic cloves, finely chopped
  • 1 teaspoon chilli powder
  • 1 cup (250ml) olive oil
  • 1/2 cup (125ml) sherry vinegar or red wine vinegar

Directions

  1. For the chimichurri, combine the herbs, bay leaves, garlic, chilli, oil and vinegar in a bowl. Season, then stand for at least 1 hour to allow the flavours to develop.
  2. Preheat the oven to 200°C.
  3. Place the sweet potatoes on a large baking tray in a single layer. Season well and drizzle with oil. Bake for 20-25 minutes until golden and crisp.
  4. Meanwhile, preheat a barbecue or chargrill pan to medium-high. Season the lamb and brush both sides with plenty of chimichurri. Cook the lamb, turning once, for 20-30 minutes until cooked but still pink in the centre. Rest, loosely covered with foil, for 15 minutes.
  5. Drizzle the spring onion with oil and sprinkle with salt. Chargrill for 3-4 minutes or until charred and just cooked.
  6. Slice lamb and serve with spring onion, sweet potato and remaining chimichurri.

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Grilled Tenderloin Pork Braai

Ingredients:

PORK TENDERLOIN

  • Zest of 1 lemon
  • 2 tbsp. packed brown sugar
  • 2 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 1 tsp. kosher salt
  • 2 tbsp. extra-virgin olive oil
  • 750g pork tenderloin

HERB SAUCE

  • 2 spring onions, white and pale green parts only, thinly sliced
  • 1/2 c. fresh parsley, finely chopped
  • 1/4 c. extra-virgin olive oil
  • 2 cloves garlic, minced
  • 3 tbsp. red wine vinegar
  • 2 tbsp. fresh oregano leaves
  • 1/2 tsp. crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper

Directions

PORK TENDERLOIN

  1. In a small bowl, whisk lemon zest, brown sugar, paprika, cumin, and salt. Stir in oil to create a paste. Spread paste all over pork.
  2. Prepare a grill for medium-high heat; preheat 5 minutes, or heat a grill pan over medium-high heat. Grill pork, turning occasionally with tongs, until charred and an instant-read thermometer inserted into thickest part registers 145°, about 20 minutes. (For larger tenderloins, bake in a 400º oven until desired temperature is reached, 15 to 25 minutes more.) Let rest 10 minutes. 

HERB SAUCE

  1. In a medium bowl, stir scallions, parsley, oil, garlic, vinegar, oregano, and red pepper; season with salt and black pepper. 
  2. Slice pork and arrange on a platter. Spoon herb sauce over top to serve.
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Sweet Potato Braai Salad

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Ingredients

  • 3 large sweet potatoes, peeled and cubed (about 2 lb.)
  • 1 small red onion, thinly sliced into half moons
  • 2 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. dried cranberries
  • 1/2 c. crumbled feta
  • 1/4 c. freshly chopped parsley
FOR THE DRESSING
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. Dijon mustard
  • 1 tbsp. honey
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground paprika
  • 1/4 c. extra-virgin olive oil

Directions

  1. Preheat oven to 220°. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper. 
  2. Distribute them evenly on sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl.
  3. Meanwhile, make dressing: In a small bowl or in a medium liquid measuring cup, whisk together vinegar, mustard, honey, and spices. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper. 
  4. Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.

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Corn and Tomato Gnocchi braai foil pocket

Ingredients:

  • 450g . store-bought gnocchi, uncooked
  • 4 ears corn, shucked and kernels removed from cob (or 3 cups frozen corn, thawed)
  • 2 c. cherry tomatoes
  • 1/4 c. unsalted butter, cut into cubes
  • 2 cloves garlic
  • Kosher salt
  • Red pepper flakes
  • 3/4 c. dry white wine, such as Sauvignon Blanc
  • 1/4 c. finely chopped fresh basil
  • Grated Parmesan, for serving
  • Freshly ground black pepper

Directions

  1.  Preheat grill over medium- high heat. Cut 4 sheets of foil about 12 inches long. 
  2. Divide gnocchi, corn, tomatoes, butter, and garlic evenly over the foil. Season each packet with ¼ teaspoon salt and a pinch of red pepper flakes. Drizzle the white wine evenly among each packet.  
  3. Fold foil packets crosswise over the gnocchi mixture to completely cover the food. Roll top and bottom edges to seal.
  4. Place foil packets on the grill and cook until tomatoes burst and gnocchi is cooked through, about 15 to 20 minutes. Sprinkle each packet with basil, parmesan, and black pepper, and serve.

Flourless chocolate braai dessert

Braai Dessert

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Ingredients

  • 200 g semisweet (52 to 60%) chocolate, coarsely chopped
  • 105 g unsalted butter cut into pieces
  • 1 generous pinch fine sea salt
  • 4 large eggs at room temperature
  • 1/2 cup plus 1 tablespoon (120 g) vanilla sugar see recipe note
  • 1 tablespoon confectioners’ sugar for garnish
  •  Fresh edible flower blossoms or berries, for garnish

DIRECTIONS

  1. Preheat the the braai grill . Butter and flour a 24-cm round cake pan.
  2. Place the chocolate, butter, and salt in a small pan over low heat and melt them, stirring occasionally to be sure the chocolate isn’t sticking. (You can do this on the grill if there is room.) When the mixture is melted, remove it from the heat to let cool slightly.
  3. In a large bowl or the bowl of an electric mixer, whisk the eggs until they are combined. Add the sugar and continue whisking until they are pale yellow and slightly foamy, which will take several minutes.
  4. When the chocolate mixture is cooled to lukewarm, fold it into the eggs and sugar until thoroughly combined. Pour the batter into the prepared pan, holding the bowl low over the pan so that the mixture doesn’t have to “fall” too far.
  5. When the coals are red and dusted with ash, divide them in the barbecue, putting half the coals on either side. Set the grill over the coals.
  6. Set the pan in the center of the grill. Cover and bake until the cake is puffed and slightly firm to the touch on top, which will take 25 to 30 minutes. Remove the cake from the grill and let cool to lukewarm before slicing.

Shaved Veggie Summer braai Salad

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Ingredients

  • 2 small candy cane beetroots
  • 1 medium carrot
  • 1 medium watermelon radish, halved
  • Quarter of a head red cabbage
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon honey
  • Juice of 1 lemon
  • Salt and freshly ground black pepper
  • 1 small bunch watercress, washed and large stems discarded
  • 2 tablespoons roasted salted pepitas (pumpkin seeds)
  • 2 ounces fresh goat’s cheese, crumbled (about 1/4 cup)
  • 1/3 cup fresh basil leaves, torn into pieces
  • 1 tablespoon roughly chopped fresh chives

Directions

1. Shave the beetroot into paper-thin rounds, the carrot into paper-thin slices on a bias and the radish into paper-thin half-moons on a mandoline. Thinly slice the cabbage with a sharp knife.

2. Whisk together the oil, honey, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until well combined. Set aside.

3. Lay the beetroot, carrot and radish pieces all over the bottom of a large serving platter. Drizzle with 2 tablespoons of the vinaigrette. Gently toss the cabbage, watercress and remaining vinaigrette together in a medium bowl until well coated. Pile the cabbage and watercress in the middle of the platter and top with the goat cheese, pepitas (pumpkin seeds), basil and chives.

Garlic & Rosemary Lamb Rib braai

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Ingredients

  • 2 racks lamb ribs, approximately 750g each
  • 8 sprigs fresh Rosemary, divided
  • 4 garlic cloves, minced
  • 4 tbsp olive oil
  • Salt & Pepper

Directions

  1. 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.
  2. 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.
  3. Prepare a grill 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.
  4. Place the lamb racks on the indirect side, and grill for 20 minutes, then flip and grill the other side for 20 minutes, have the lid closed for both cooks.
  5. 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.
  6. Remove the racks from the grill, and place under foil to rest for 10 minutes. Then slice, serve and eat immediately.

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braai potato salad

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Peanut butter and banana Braai Dessert broodjies

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Braai Dessert broodjies, combing the best of broodjies and dessert!

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Ingredients

Dessert Braaibroodjie Ingredients

 

  • 8 slices country white bread
  • 2 tablespoons butter
  • 1/2 cup peanut butter
  • 4 to 6 ounces semisweet chocolate, coarsely chopped or broken into pieces
  • 3 or 4 small bananas, cut crosswise into 1/4-inch slices

Directions

  1. Preheat a braai to medium heat.
  2. Lay the slices of bread on a clean work surface and spread butter onto one side of each piece.
  3. Flip 4 of the buttered slices over and spread 2 tablespoons of the peanut butter onto each slice.
  4. Divide the chocolate evenly over the peanut butter, then arrange banana slices on top of the chocolate.
  5. Top each with a remaining slice of bread, buttered side facing out.
  6. Place 2 sandwiches at a time onto the braai and cook for 3 minutes or just until chocolate has melted, turning so that you get nice grill mark on both sides. Repeat with 2 remaining sandwiches.

Lemon Berry Braai Summer Salad

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Ingredients

  • Three heads of romaine lettuce
  • Small bunch of radishes
  • Cup of blueberries
  • 1/2 cup raspberries
  • As much goat cheese as you see
  • 1/2 cup of roasted walnuts

Dressing

  • 2 cups halved fresh strawberries
  • 1/3 cup orange juice
  • 1/4 red onion
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons honey 
  • 1/3 cup olive oil
  • 1 tablespoon poppy seeds

Directions

  • Toss all of the salad ingredients.
  • Whisk together the olive oil, lemon juice, sugar, salt, and mustard until the sugar is completely dissolved. Taste and add more lemon until it has enough of a lemon flavor for you. Add more honey if it becomes overwhelmingly acidic.
  • Stir poppy seeds into the dressing.
  • Serve salad dressing on the side and allow people to dress their salad to taste.

Dressing

  • Add the strawberries, orange juice, onion, honey and salt to a blender or food processor. Blend until well combined.
  • Slowly blend in the olive oil until just combined. Taste and add more salt or honey as desired.
  • Pour into a mason jar, add the poppy seeds, cover and shake to combine.
  • Store in the refrigerator and use within one week of making.

Braai Dessert Choc Raspberry Braai Broodjies

Braai Dessert

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Ingredients

  • 2 slices thick-cut bread of your choice (I used white, but fruit loaf tastes great as well)
  • 2 tbsp mascarpone cheese
  • 2 tbsp choc-hazelnut spread (best to use Nutella)
  • 2 tsp desiccated coconut (optional)
  • 8-10 raspberries
  • 2 tbsp butter

DIRECTIONS

  1. Spread mascarpone onto one slice of bread. On the other slice, spread Nutella. Sprinkle desiccated coconut (if using) on top of Nutella, then top with raspberries, pressing them slightly to flatten.
  2. Sandwich the two slices together. Spread half the butter onto the top of the sandwich.
  3. Place the sandwich, butter side down, into your braai, then spread the new top side with the remaining butter.
  4. Cook on the braai for 2-3 minutes, until bottom of the bread is toasted and golden. Use a spatula to carefully flip the sandwich over and cook for another 2-3 minutes until the bottom is toasted and golden.
  5. Remove from braai, slice and serve immediately.
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