Tag: braai broodjie recipe

Luscious Asparagus and Parmesan Braai Summer Salad

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Ingredients

  • 1 bunch asparagus, trimmed and shaved or thinly sliced lengthwise
  • 2 tbsp. olive oil
  • 1 tbsp. plus 1 teaspoon, fresh lemon juice
  • 3 tbsp. toasted pine nuts
  • 3 tbsp. golden raisins
  • 1 oz. Parmesan, shaved (about 1/4 cup)
  • Kosher salt and freshly ground black pepper

Directions

  1. Arrange asparagus on a platter. Drizzle with oil and lemon juice. Let stand 10 minutes. Top with pine nuts, raisins, and Parmesan. Season with salt and pepper.

Green Bean Braai Summer Salad

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Ingredients

  • English cucumber, quartered and cut into 1-inch pieces
  • sugar
  • Kosher salt and freshly ground black pepper
  • green beans, trimmed
  • scallions, cut into 2- to 3-inch pieces
  • olive oil
  • lemon zest plus 1 tablespoon lemon juice
  • chopped fresh dill

Directions

  1. Set up grill for direct cooking and heat to medium-high. Place cucumber in a colander and sprinkle with sugar and 1 teaspoon salt. Let stand 15 minutes. 
  2. Toss together green beans, scallions, and oil in a bowl. Season with salt and pepper. Grill in a grill basket over direct heat, tossing occasionally, until beans are charred and tender, 12 to 14 minutes. 
  3. Toss together cucumbers, green beans, lemon zest and juice, and dill in a bowl. Season with salt and pepper.

Buffalo Chickpea Summer Braai Salad

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Ingredients

  • FOR CHICKPEAS:
  • 2 cans (13.5-oz.) chickpeas, drained and rinsed
  • 3 tbsp. extra-virgin olive oil
  • 1/3 c. Franks hot sauce
  • 2 tbsp. melted unsalted butter
  • Kosher salt
  • Freshly ground black pepper

FOR DRESSING:

  • 1/4 c. mayonnaise
  • 1/4 c. sour cream
  • 1/4 c. buttermilk
  • 1/2 tsp. garlic powder
  • 2 tbsp. freshly chopped parsley
  • 2 tbsp. freshly chopped dill
  • 2 tbsp. freshly chopped chives, plus more for garnish
  • Pinch of cayenne pepper

FOR SALAD:

  • 8 c. cut romaine lettuce
  • 2 c. shredded cabbage
  • 2 stalks celery, thinly sliced
  • 2 carrots, peeled and very thinly sliced
  • 1 c. cherry tomatoes, halved
  • 1 avocado, sliced
  • 1/2 red onion, thinly sliced
  • 3/4 c. bleu cheese crumbles

Directions

  1. ake the chickpeas: Preheat oven to 250°. On a rimmed baking sheet, toss chickpeas with oil. Roast until chickpeas are crisp, about 20 minutes.  
  2. Combine hot sauce and butter. Remove chickpeas from oven and immediately toss with hot sauce mixture. Season to taste with salt and pepper. Return to oven and roast 5 minutes more. 
  3. Meanwhile, make the dressing: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk. Add remaining ingredients and season with salt and pepper. Stir until combined. Refrigerate until ready to use.  
  4. In a large bowl, toss romaine and cabbage with ⅓ cup of dressing. Divide among 4 bowls. Top each bowl with celery, carrots, tomatoes, avocado, and red onion. Top with chickpeas, drizzle with dressing and garnish with blue cheese and more chives.

Avo Chicken Braai Summer Salad

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Ingredients

  • 2 boneless skinless chicken breasts, poached and cut into bite-sized pieces
  • 2 avocados, cubed
  • 1 small mango, cubed
  • 1 c. grape tomatoes, quartered
  • 1/2 c. fresh or frozen corn
  • 1/4 red onion, thinly sliced

FOR DRESSING

  • 1/4 c. lime juice
  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. freshly chopped cilantro
  • 1 tbsp. minced jalapenño
  • 2 tsp. honey
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. Make dressing: In a medium bowl, whisk to combine dressing ingredients and season with salt and pepper.
  2. In a large bowl, combine salad ingredients and prepared dressing. Gently toss until salad is coated in dressing, then season to taste with salt and pepper.

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Lucious Mielie and Bacon Braai Summer Salad

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Ingredients

  • 3 c. corn
  • 6 slices cooked bacon
  • 1 tbsp. cilantro
  • 1 jalapeño, minced
  • 1/3 c. mayonnaise
  • Juice of 2 limes
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper

Directions

  1. In a large bowl, combine all ingredients. Stir until ingredients are completely mixed and coated in dressing. Garnish with herbs, if desired, then serve.

Gringo Three Beans Summer Braai Salad

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Gringo Three Beans Salad

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Ingredients

  • 1/3 c. red wine vinegar
  • 2 tsp. granulated sugar
  • Kosher salt
  • Freshly ground black pepper
  • 1/3 c. extra-virgin olive oil
  • 1 small red onion, finely chopped (about 1/2 c.)
  • 1 (15-oz.) can cannellini beans, drained and rinsed
  • 1 (15-oz.) can kidney beans, drained and rinsed
  • 1 (14.5-oz.) can cut green beans, drained and rinsed, or 1½ c. chopped blanched green beans
  • 1 c. loosely packed fresh parsley leaves, finely chopped

Directions

  1. In a large bowl, whisk the vinegar, sugar, 1 teaspoon salt, and ⅛ teaspoon pepper until sugar is dissolved, about 30 seconds. Gradually add the oil, whisking until combined. Stir in the onion and set aside for 5 minutes.
  2. Fold in the cannellini, kidney, and green beans, and the parsley. Gently toss to coat.
  3. Serve immediately or let marinate, covered, in the refrigerator for 1 hour or up to overnight. Stir gently before serving.

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Sweet Braai Dessert broodjies

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

Ingredients

Dessert Braaibroodjie Ingredients
  •  12 Slices of White BreadFor this one it is best to use fresh thick cut slices
  •  Chocolate Hazelnut SpreadEnough for 6 dessert Braaibroodjies
  •  2 BananasRoughly chopped into thin pieces
  •  Icing or Caster Sugar

  1. Spread one side of each slice of bread with butter. Place half the slices buttered side down on a cutting board or bbq grid. Add chocolate hazelnut spread and banana. Top each sandwich with the other slice of bread with the butter on the outside. The butter will give the toasty a nice golden brown colour.
  2. Add the Braaibroodjies in a grid that can close. The OZ Braai BBQ Basket grid can Braai 6 Braaibroodjies at a time. Braai over mild coals, regularly turning the grid until both sides of the toasty is golden brown. In this case we do not have to cook the inside and just need to make sure that it is nice and golden on the outside.
  3. Add icing or caster sugar for additional calories and serve immediately after taking it off the Braai/BBQ.

Mushroom & Feta Braai broodjies

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Ingredients

  • 1 red onion, sliced
  • 100 g mushrooms, chopped
  • 3 wheels of feta with sun-dried tomato & basil
  • 100 g cheddar cheese, sliced
  • 8 slices of bread
  • margarine
  • 150 ml chutney
  • 40 ml sriracha mayo

Directions

  1. Spread margarine on 2 slices of bread. Flip the slices of bread over so the margarine is on the outside. Then plop dollops of chutney and sriracha mayo on each slice. Spread it all over.
  2. Now add chopped onion to one slice. Add the mushrooms. Add slices of feta. Finish it off with cheddar cheese. Then close her up and repeat the process until all 4 braai broodjies are done.
  3. Toast them over warm coals. Remember to keep an eye on them and turn regularly so they don’t burn.Take them off the grid and serve with your main dish.

Mushroom & Feta Braai broodjies

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Ingredients

  • 1 red onion, sliced
  • 100 g mushrooms, chopped
  • 3 wheels of feta with sun-dried tomato & basil
  • 100 g cheddar cheese, sliced
  • 8 slices of bread
  • margarine
  • 150 ml chutney
  • 40 ml sriracha mayo

Directions

  1. Spread margarine on 2 slices of bread. Flip the slices of bread over so the margarine is on the outside. Then plop dollops of chutney and sriracha mayo on each slice. Spread it all over.
  2. Now add chopped onion to one slice. Add the mushrooms. Add slices of feta. Finish it off with cheddar cheese. Then close her up and repeat the process until all 4 braai broodjies are done.
  3. Toast them over warm coals. Remember to keep an eye on them and turn regularly so they don’t burn.Take them off the grid and serve with your main dish.

Aubegine Braai broodjies

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Ingredients

  • 2 large aubergines
  • ¼ C (60 ml) olive oil
  • sea salt and black pepper to taste
  • 200 g hard cheese, such as Cheddar or mozzarella, grated
  • 4 large tomatoes, sliced

Directions

  1. Slice the aubergines lengthways into 1-cm thick slices. Brush with olive oil and sprinkle with salt and pepper.
  2. Use the aubergine slices as sandwiches and fill with cheese and slices of tomato.
  3. Braai over medium coals or under a hot grill until the aubergines are brown and the cheese is melted.
  4. Serve with tzatziki or guacamole.

Variation

You can also add sliced onion, salami, pesto or smoked cheese to the aubergine braaibroodjies.

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