Tag: braai broodjie recipe

Spanakopita Braai broodjies 

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Ingredients

  • 12 slices bread
  • butter or olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed and chopped
  • 400 g baby spinach (or normal spinach, finely sliced)
  • 200 g feta cheese, crumbled
  • 240 g cheddar cheese, sliced or grated
  • salt and pepper

Directions

  1. Heat a tot of oil or butter in a pan and fry the onion and garlic until soft. Add spinach and fry for a few minutes until wilted and half the size, and any excess water released has cooked off.
  2. Remove from heat, add feta and mix well. Season.
  3. Spread butter or olive oil on one side of each slice of bread (these sides will be outward-facing in the assembled braaibroodjie). Pack half of these slices buttered-side down and layer with the spinach mixture and cheese. Close the braaibroodjies with the remaining bread slices, buttered sides facing upwards.
  4. “Braaibroodjies is draaibroodjies”: Braaibroodjies should be turned often and braaied in a closed, hinged grid. You want medium-paced, gentle heat and the grid should be relatively high. Your aim is for the cheese to be melted and all other fillings to be completely heated by the time the outsides are golden brown. A great tip is to slightly open and close the hinged grid a few times after each of the first few turns of the braai process as it helps the braaibroodjies not to get stuck to the grid.
  5. Once done, slice each braaibroodjie in half and serve immediately.

Biltong braai broodjies

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braai broodjies recipes

Ingredients

  • 30ml olive oil
  • 2 red onions, sliced thinly
  • 1 tot soft brown sugar
  • 1 tot balsamic vinegar
  • 1 cup biltong (finely chopped)
  • 1 tub plain cream cheese
  • 1 cup white cheddar cheese, grated
  • 12 slices white bread
  • Butter to spread on the outside of the bread

Directions

  1. Heat oil in your pan and fry the onions until soft.
  2. Add the sugar and balsamic to the onions and let it simmer over low heat for about 15 – 20 minutes until the onions are sweet and sticky. Set aside to cool.
  3. Use a food blender or your sharpest knife to chop your biltong.
  4. Spread the outsides of the bread with butter. Spread a nice thick layer of cream cheese on one side of the bread.
  5. Top with caramalised onions and then biltong.
  6. Lastly sprinkle a generous amount of grated cheese over and cover with another slice of bread that is buttered on the outside.
  7. Place the bread into a hinged braai grid and braai over medium heat, turning often, until the bread is toasted on the outside and the cheese melted on the inside.

Boerewors and Chutney Braai Broodjies

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Ingredients

  • 600 g thick boerewors
  • 12 slices of thick cut, farm-style white bread
  • 200 g butter, melted
  • Mrs Ball’s Chutney
  • 1 small red onion, thinly sliced
  • 250 g gouda, grated
  • 250 g mozzarella, grated
  • salt and pepper
  • a handful of chives, chopped to serve

Directions

  1. Braai the boerewors over hot coals until the exterior is well caramelised but the wors is still pink in the middle. Let the wors cool then slice it into discs. 
  2. Mix the two cheeses together in a bowl.
  3. Lay the bread slices out and brush with butter. Spread a layer of chutney on six of the slices of bread and add slices of boerewors.
  4. Top the wors with sliced onion and a generous amount of cheese. Close the broodjies and brush the top of each with butter. 
  5. Load the broodjies into a sandwich grid then close the grid and place the butter-brushed side down over medium heat coals. Brush the unbuttered side with the remaining melted butter.
  6. Braai slowly for a few minutes per side until they are evenly golden all over and the cheese is melted. To serve, slice each broodjie in half and serve with extra chutney for dipping. 

Roosterkoek – the original Braai broodjies

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braai broodjies recipes

Ingredients

  • 300 g plain flour
  • 10 ml instant yeast
  • 5 ml salt
  • 15 ml sugar
  • 30 ml sunflower oil
  • 180-200 ml warm water

Directions

  1. Mix the yeast and sugar together in a small cup together with a little of the warm water and stir. The mixture should foam after a minute or two. In a separate bowl, mix together the flour and salt, then add the oil and water while mixing continuously. When the mixture comes together to form a dough, add the yeast and sugar and mix well.
  2. Turn the dough out onto a lightly floured surface and knead for a few minutes. Place the kneaded dough in a lightly greased plastic bag or in a lightly greased bowl covered with a damp tea towel and allow to rise for about an hour, or until it has doubled in volume.
  3. Divide the dough into 12 roughly equal pieces and shape into slightly flattened balls on a floured surface. Place on a baking sheet and cover with clingfilm. Leave to rise for another 15 minutes.
  4. Place the braai grid over evenly distributed direct coals and allow to heat for 5 minutes. Lightly grease the grid and place the rolls directly on it for about 15-20 minutes. Alternatively, place the baking sheet in an oven at about 180C/350F for 15-20 minutes.
  5. When half the cooking time has elapsed, turn the roosterkoek over. The roosterkoek are done when they are lightly browned, crispy on the outside and sound hollow when tapped. Remove from the fire/oven, split open and serve hot with butter.

Onion Marmelade & Cheddar Braai Broodjies

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Ingredients

  • 8 slices  ciabatta
  • 4 t/20 ml Dijon mustard
  • 4 T ( or more ) Red Onion marmalade
  • 1 x 100 g Cheddar – grated
  • salt/pepper to taste
  • 4 t butter

Red Onion Marmalade

  • 2kg red onions or regular onions
  • 4 garlic cloves
  • 140g butter
  • 4 tbsp olive oil
  • 140g golden caster sugar
  • 1 tbsp fresh thyme leaf
  • pinch of chilli flakes (optional)
  • 75cl bottle red wine
  • 350ml sherry vinegar or red wine vinegar
  • 200ml port

Directions

Red Onion Marmalade

  1. Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter.
  2. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly.
  3. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they’re really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don’t rush this part.
  4. Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds.
  5. It’s done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal.
  6. Can be eaten straight away, but keeps in the fridge for up to 3 months.

Braai Broodjies

  1. Spread the mustard on 4 of the slices of ciabatta. Top with the onion marmalade and grated cheese. Season with salt and pepper.
  2. Close the sandwich with the other slice and butter both sides of the sandwich. Toast on in a grid, very slow open fire

Bacon-wrapped braai broodjies

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INGREDIENTS

  • 4 ciabatta rolls
  • Cheddar cheese, sliced
  • 2 t Sweet chilli sauce
  • 2t mayo
  • Streaky bacon

COOKING INSTRUCTIONS

  1. Fill ciabatta sandwiches with thickly sliced Cheddar, mayo and 2 t sweet chilli sauce.
  2. Wrap in parcooked streaky bacon, secure with soaked toothpicks
  3. Place on medim heat braai until bacon is crunchy.

Basic braai broodjies

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Ingredients

  • 6 slices bread (white or brown)
  • Approximately 3 tablespoons softened butter to spread over the bread
  • 1 onion, raw and finely sliced
    or
    2 to 3 onions, fried until caramelized (see notes below)
  • 2 tomatoes, sliced
  • Sliced or grated cheese
  • Salt and grinded black pepper to season

Optional flavours to taste to make the sandwich even tastier:

  • Chutney and / or mayonnaise
  • Fresh herbs such as basil, parsley chives or chopped coriander

Method

  1. Spread butter on both sides of the bread slices (butter on the outside of the sandwiches will ensure a crisp, golden crust).
  2. Placing tomato and onion slices on half of the slices, season with salt and pepper, or seasoning of your taste, and top with cheese.
  3. Add optional sauces such as mayonnaise and chutney.
  4. Cover with the remaining slices of bread.
  5. Coat a clean grid lightly with Spray and Cook or cooking oil, place the sandwiches inside a barbeque grid (see notes), and slowly toast them until they are golden brown.

Braai broodjies with delicious cream sauce

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Ingredients

  • 1 kg prepared bread dough 1 packet potato bake
  • 250 ml cream
  • fresh 250 ml milk
  • 1 garlic — cloves, finely chopped
  • 250 ml cheddar cheese — grated cheese

Directions

  1.  Preheat the oven to 180 °C. Grease a roasting pan with nonstick spray.
  2.  Set aside the bread dough to rise until doubled in volume.
  3.  Mix the remaining ingredients except the cheese.
  4. . Pour half the cream mixture into the prepared pan.
  5.  Knock down the dough, shape into palm-sized balls or a size of your choice and pack them in the cream mixture in the pan. Pour the rest of the cream mixture over the dough balls and sprinkle the cheese on top.
  6.  Set aside to rise until doubled in volume. Bake for 40-50 minutes or until done.
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