Grilled Calamari with Minted Red Pepper

Ingredients   1 clove garlic 2 1/2 tbsp. extra-virgin olive oil 3 1/4 tsp. kosher salt 1 lb. calamari (about 10 small) 3 large red bell peppers 2 tsp. sherry vinegar 10 fresh mint leaves   Directions Grate garlic over a large bowl. Stir in 1 tablespoon olive oil and 2 to 3 teaspoons salt. […]

Ingredients

 

  • 1 clove garlic
  • 2 1/2 tbsp. extra-virgin olive oil
  • 3 1/4 tsp. kosher salt
  • 1 lb. calamari (about 10 small)
  • 3 large red bell peppers
  • 2 tsp. sherry vinegar
  • 10 fresh mint leaves

 

Directions

  1. Grate garlic over a large bowl. Stir in 1 tablespoon olive oil and 2 to 3 teaspoons salt. Add calamari; toss to coat. Refrigerate 10 minutes or up to 2 hours.
  2. Preheat grill to high heat. Lightly coat peppers with olive oil. Grill about 20 minutes, turning occasionally until evenly charred. Transfer to a bowl and cover with plastic wrap.
  3. Set aside about 10 minutes. Carefully remove plastic; let peppers cool slightly. Working quickly, gently scrape off skin.
  4. Core and seed peppers, reserving juices. Slice into 1-inch-wide strips. In a bowl, combine peppers, their juices, vinegar, 1 tablespoon olive oil, and 1/4 teaspoon salt. Set aside in a warm place.
  5. Grill calamari over high heat about 1 minute per side, until lightly charred (the tentacles will char faster than the rest — that’s okay). Shake cooking juices out.
  6. Toss mint into pepper mixture, and place on serving dish. Top with calamari, season to taste, drizzle with 1/2 tablespoon olive oil, and serve.

Salmon Fish Braai with herbs

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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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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.

Thai Prawn braai Skewer Rack

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Ingredients

  • 12 shell-on mozambican prawns
  • 4 tablespoons sweet chilli sauce
  • 2 limes or lemons
  • 1 tablespoon fish sauce
  • 1/2 a bunch of fresh coriander
  • 1 fresh red chilli
  • 4 cm piece of ginger
  • 2 clove of garlic
  • a dash of soy sauce
  • 1 stem fresh lemon grass ( if you can get it )

Directions

  1. Lay the prawns out on a board in 2 rows of 6, side by side like a rack of ribs, with the heads all facing the same way. Skewer each rack together with 3 skewers (roughly 20cm in length), one through the middle and one to either side. Put aside.
  2. Mix the sweet chilli sauce, the zest and juice of 1 lime and the fish sauce together in a tray. Pick the coriander leaves and put to one side, then finely slice the stalks and add them to the tray. Deseed and finely slice the chilli and peel and finely grate the ginger, then scatter into tray. Crush in the garlic (and lemongrass if you have it) , then give everything a really good mix up. Add the racks of prawns, then turn over a few times in the marinade to coat really well. Cover with cling film and place in the fridge for at least 2 hours, but preferably overnight.
  3. When you’re ready, preheat the braai. Cook the racks on a hot braai for 4 – 5 minutes, or until golden and cooked through, turning every 30 seconds and basting with the remaining marinade.
  4. Once cooked, remove to a serving board, squeeze over the juice from the remaining lime/lemon, sprinkle with the reserved coriander leaves, then serve with a fresh green salad, or as part of a barbecue spread.

Burnt orange prawn braai skewers

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Prawn braai ideas

Ingredients

  • 1/4 cup (60ml) olive oil, plus extra to brush
  • 1 1/2 teaspoon smoked paprika (pimenton)
  • 2 garlic cloves, crushed
  • 2 oranges, 1 juiced, 1 cut into wedges
  • 2 tablespoons finely chopped fresh oregano
  • 18 extra-large green king prawns, peeled (tails intact), deveined
  • 1 bunch asparagus, cut into 3cm lengths
  • 150g dried chorizo, cut into 18 pieces

Directions

  1. Combine the oil, paprika, garlic, orange juice and 1 tbs oregano in a small bowl. Add the prawns and toss to coat. Chill for 30 minutes to marinate.
  2. Soak toothpicks or skewers in water for 15 minutes. Heat a barbecue or chargrill to medium-high. thread 1 prawn, 1 piece of asparagus and 1 slice of chorizo onto each skewer. Repeat with remaining ingredients to make 18 skewers.
  3. Grill skewers, in batches, for 3 minutes each side or until cooked through. Scatter with remaining 1 tbs oregano. Brush orange wedges with a little extra oil, then grill for 2 minutes each side or until charred. Serve with prawn skewers.

Harissa-butter prawn braai

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Prawn braai ideas

Ingredients

  • 16 extra-large prawns
  • 100g butter, melted
  • 1½ tbs harissa (or other chilli paste)
  • 1 tbs soy sauce
  • Juice of 2 limes
  • 2 bunches broccolini, trimmed
  • 6 spring onions, trimmed, plus extra thinly sliced, to serve (optional)
  • 2 tbs rice bran oil
  • 2 packets (500g) microwaveable brown and wild rice, heated according to packet instructions
  • ¼ bunch coriander, chopped

Directions

  1. Using a sharp knife, butterfly the prawns by cutting along the belly and through the head until they open up flat, then de-vein.How to prepare prawns
  2. Heat a barbecue or grill pan to medium-high heat.
  3. Whisk together melted butter, harissa, soy sauce and half the lime juice, and season.
  4. Toss broccolini and spring onions with oil, season, then grill, turning once, for 3-4 minutes until lightly charred. Cool slightly, then cut into 6cm pieces. Place in a bowl with rice, coriander and remaining lime juice. Toss together and place in a serving bowl.
  5. Lightly brush prawns with half the butter mixture, then grill, turning occasionally, for 2-3 minutes until charred and just cooked.
  6. Arrange prawns on a large platter, scatter with sliced spring onion (if using) and serve with wild rice salad and remaining butter.

Mediterranean Whole Fish Braai

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Ingredients

  • 2 whole fish such as snoek , or even Elf scaled and gutted
  • Olive oil
  • Sea salt and freshly ground pepper
  • 1 large orange cut into thin slices
  • 1 bunch tarragon
  • 1 bunch parsley
  • For the sherry vinaigrette
  • 1/4 cup aged sherry vinegar
  • 1 small shallot, chopped
  • 2 teaspoons Dijon mustard
  • Salt and freshly ground pepper
  • 3 tablespoons chopped fresh tarragon
  • 1/2 cup Spanish olive oil

Directions

  1. Heat grill to medium-high heat. Brush the fish on both sides with olive oil and season with salt and pepper.
  2. Fill the cavities of both fish with orange slices, tarragon and parsley and place on the grill.
  3. Grill the fish for 6 to 7 minutes on each side. Remove from the grill, place on a platter and drizzle immediately with the Sherry Vinegar-Tarragon Vinaigrette.

For the Sherry Vinegar-Tarragon Vinaigrette:

  1. Combine vinegar, shallot, mustard, tarragon, and salt and pepper in a blender and blend until smooth.
  2. With the motor running, slowly add the oil until emulsified. Adjust seasoning.

Asian BBQ Salmon Fish Braai

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Ingredients

spicy sauce:

  • 4 tbsp. Hoisin sauce
  • 2tbsp. Rice vinegar
  • 2 tbsp. Low-sodium soy sauce
  • 2 tbsp. Mirin
  • ½ tsp. Garlic chili paste
  • 1 tbsp. Crushed fresh ginger
  • juice of ½ lime.
  • Vegetable oil or olive oil for garnishing
  • Thinly sliced spring onions, sesame seeds
  • 4 Pieces of 115 grams of salmon fillets with skin

Directions

  1. First, you need to sprinkle salt on the salmon fillets an hour before putting it over the grill. It will be even better if you keep it a night before to let the salt embed properly in the fillet.
  2. You can use sealing plastic over the bowl and keep it inside the refrigerator. Maintain a mild temperature to avoid over-freezing.…
  3. Take a bowl, big enough to fluff up Hoisin sauce, rice vinegar, soy sauce, mirin, garlic chili paste and lime juice.
  4. After whisking the ingredients, season the salmon by massaging. Keep it for half an hour to let the seasoning sink in.
  5. Now, preheat the braai on high
  6. Place the salmon’s skin part unto the braai grill, brush lightly with sauce and close the lid for 4 minutes if you are cooking in high heat and 6 minutes if on low heat.
  7. After 4 minutes, flip the side carefully using a wide spatula to avoid flaking. This time, you need to cook only for 2 minutes.
  8. You’ll see your salmon’s middle part turning pinkish and are now cooked medium-rare.
  9. Use a spatula to take out the fillet. You can garnish it with spring onion and sesame seeds. Pour the sauce to enrich the taste.

Garlic And Herbs Salmon Fish Braai

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fish braai ideas

Ingredients

  • 6 Fresh salmon fillets
  • 5 Tbsp olive oil
  • 100g brown sugar
  • 1/2 cup soy sauce
  • lemon zest of 2 lemons
  • 2 Tbsp Dijon mustard
  • 1/4 cup parsley
  • 1/8 cup thyme
  • salt and pepper
  • 2 lemons sliced in wedge to serve  

Directions

  1. Place olive oil, brown sugar, soy sauce, lemon zest, Dijon mustard, parsley, thyme, salt and pepper in a bowl. Shake to combine.
  2. Reserve 1 tablespoon of marinade for later use. Add the garlic to the bowl.
  3. Add the salmon and marinade to a resealable freezer bag and seal. Shake to coat the salmon with the marinade.
  4. Marinate in the refrigerator for at least 1 hour, or a maximum of 8 hours.
  5. Remove the salmon from the marinade and scrape off any remaining seasoning or garlic (otherwise they could burn on the grill!).
  6. Preheat an outdoor grill or indoor grill pan over medium heat. If you’re using an outdoor grill, be sure to coat the grate of your grill with vegetable oil.
  7. Add the salmon fillets and cook for 5-6 minutes on each side or until the salmon is not translucent.
  8. Spread the reserved marinade over the salmon fillet and serve.

Tandoori Tikka Fish Braai Skewers

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fish braai ideas

Ingredients

  For the first marination:

  • 500g of Elf fillets cut in squares (about 5cmX5cm, approximately)
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon red chilli powder
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoons lemon juice
  • Salt to taste

   For the second marination:

  • 2 tablespoons plain yoghurt
  • 2 tablespoons Tandoori Masala
  • 2 tablespoons oil
  • 2 tablespoons Chickpea flour

Directions

  1. Cut the fish fillets in cubes about 5cmX5cm approximately.
  2. In a bowl mix all the pieces with the ingredients of the first marination. Let it marinate for 30 minutes or an hour in the fridge.
  3. In a frying pan lightly roast the chickpea flour or Besan and let it cool down.
  4. After 30 minutes take the fish out of the fridge and add all the ingredients of the second marination including, the chickpea flour. Mix well to coat every piece. Leave it for another 15 minutes in the fridge.
  5. After 15 minutes, take them out of the fridge and skewer them onto the bamboo skewers and brush with oil.
  6. Put on the grill on high heat. When it is hot, place the skewers. Cook them for 3-4 minutes on each side or until cooked.
  7. Serve them with Roti or Naan with Mint Chutney.

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