Tag: braai recipe

Asian Sesame Cucumber Braai Salad

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Ingredients

  • 500g. Persian cucumbers
  • Kosher salt
  • 2 tbsp sesame oil
  • 1 tbsp. sesame seeds
  • 1 tbsp. low-sodium soy sauce
  • 1/2 tbsp. lemon juice
  • 1 tsp. grated peeled fresh ginger
  • 1/2 tsp. honey
  • 1/3 c. cilantro, roughly chopped
  • Chili oil, for serving

Directions

  1. Halve each cucumber lengthwise and, with side of chef’s knife, bash it slightly to crush, then cut each half into 4 to 6 chunks. Transfer cucumbers to bowl and toss with 2 tsp salt. Let sit 10 minutes.
  2. Meanwhile, in large bowl, whisk together sesame oil, sesame seeds, soy sauce, lemon juice, ginger, and honey.
  3. Transfer cucumbers to colander and rinse, then shake off as much water as possible. Add to bowl with dressing and toss to combine, then toss with cilantro. Serve drizzled with chili oil if desired.

Greek Braai Salad Recipe

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Ingredients

  • 3 tbsp.  red wine vinegar 
  • 2 tbsp. olive oil
  • 2 tsp.  confectioners’ sugar
  • Kosher salt and pepper
  • 2 tbsp. capers, drained and roughly chopped
  • 1 tsp.  chopped fresh oregano
  • 500g mixed cherry, grape, and campari tomatoes (halved or cut into wedges)
  • 8 oz.  Persian cucumbers, cut into 1/4-in.-thick rounds
  • 1/2 very small red onion, thinly sliced
  • 1/3 c. pitted Kalamata olives, halved
  • Feta cheese, cut into small cubes, for serving

Directions

  1. In small bowl, whisk together vinegar, oil, sugar, and 1/4 teaspoon each salt and pepper. Stir in capers and oregano. 
  2. Arrange tomatoes and cucumbers on a platter and scatter onion and olives on top. Spoon dressing over salad and serve with feta if desired. 

Fish Braai with Mango & Onion

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Ingredients

  • 4 servings
  • 1 (5-lb.) or 2 (2 1/2-lb.) head-on whole fish (such as red snapper or black sea bass), cleaned
  • Kosher salt
  • 1/3 cup chaat masala, vadouvan, or tandoori spice
  • 1/3 cup vegetable oil, plus more for grill
  • 1 ripe but firm mango, peeled, cut into irregular 1 1/2″ pieces
  • 1 small red onion, thinly sliced, rinsed
  • 1 bunch cilantro, coarsely chopped (leaves and stems)
  • 3 Tbsp. fresh lime juice
  • Extra-virgin olive oil (for drizzling)
  • Lime wedges (for serving)

Directions

  1. Place fish on a cutting board and pat dry thoroughly with paper towels. With a sharp knife, make slashes crosswise on a diagonal along the body every 2″ on both sides, cutting all the way down to the bones. Season fish generously inside and out with salt. Coat fish with spice mix, packing on more if needed (it should cover the entire fish, head to tail). Let sit at room temperature 20 minutes.

2. Meanwhile, prepare a grill for medium-high heat. Clean and oil grate.

3. Drizzle both sides of fish with remaining 1/3 cup vegetable oil to coat. Grill fish undisturbed, 10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grate. If not quite ready, leave alone for another minute or so and try again. Once it is ready, gently slide 2 large metal spatulas underneath and turn over. Grill fish until the other side is lightly charred and skin is puffed, 8–12 minutes, depending on the size of the fish. Transfer to a platter.

4. Toss mango, onion, cilantro, lime juice, and a big pinch of salt in a medium bowl. Drizzle with a bit of olive oil and toss again to coat. Scatter mango salad over fish and serve with lime wedges for squeezing over.

Fish Braai with Mango & Onion

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Ingredients

  • 4 servings
  • 1 (5-lb.) or 2 (2 1/2-lb.) head-on whole fish (such as red snapper or black sea bass), cleaned
  • Kosher salt
  • 1/3 cup chaat masala, vadouvan, or tandoori spice
  • 1/3 cup vegetable oil, plus more for grill
  • 1 ripe but firm mango, peeled, cut into irregular 1 1/2″ pieces
  • 1 small red onion, thinly sliced, rinsed
  • 1 bunch cilantro, coarsely chopped (leaves and stems)
  • 3 Tbsp. fresh lime juice
  • Extra-virgin olive oil (for drizzling)
  • Lime wedges (for serving)

Directions

  1. Place fish on a cutting board and pat dry thoroughly with paper towels. With a sharp knife, make slashes crosswise on a diagonal along the body every 2″ on both sides, cutting all the way down to the bones. Season fish generously inside and out with salt. Coat fish with spice mix, packing on more if needed (it should cover the entire fish, head to tail). Let sit at room temperature 20 minutes.

2. Meanwhile, prepare a grill for medium-high heat. Clean and oil grate.

3. Drizzle both sides of fish with remaining 1/3 cup vegetable oil to coat. Grill fish undisturbed, 10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grate. If not quite ready, leave alone for another minute or so and try again. Once it is ready, gently slide 2 large metal spatulas underneath and turn over. Grill fish until the other side is lightly charred and skin is puffed, 8–12 minutes, depending on the size of the fish. Transfer to a platter.

4. Toss mango, onion, cilantro, lime juice, and a big pinch of salt in a medium bowl. Drizzle with a bit of olive oil and toss again to coat. Scatter mango salad over fish and serve with lime wedges for squeezing over.

Fish Braai With Pistachio-Herb Sauce

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Ingredients

Sauce:

  • ¼ cup raw pistachios
  • 10 prunes, pits removed, coarsely chopped
  • 1 garlic clove, finely grated
  • 2 cups finely chopped parsley
  • 1 cup finely chopped mint
  • ¼ cup finely chopped tarragon
  • ¼ cup kimchi or sauerkraut brine
  • 2 Tbsp. Champagne vinegar or white wine vinegar
  • Kosher salt
  • ¾ cup extra-virgin olive oil
  • Fish and assembly:
  • 1 (2–4-lb.) flatfish (such as sole, flounder, or turbot)
  • Extra-virgin olive oil
  • Kosher salt
  • Aleppo-style pepper

Directions

Sauce:

  1. Toast pistachios in a dry small skillet over medium-low heat, tossing occasionally, until browned in spots, about 5 minutes. Let cool, then finely chop.

2. Gently mix pistachios, prunes, garlic, parsley, mint, tarragon, kimchi brine, and vinegar in a medium bowl to combine; season with salt. Whisk in oil, then taste and season spoon sauce with more salt if needed.

Fish and assembly:

  1. 3. Prepare a grill for medium heat. Using a chef’s knife, cleaver, or serrated knife, cut fish crosswise into 2″–4″-wide planks (the larger the fish, the wider the planks); halve planks if fish is large.
  2. Pat fish dry, rub all over with oil, and season with salt and Aleppo-style pepper. Grill fish, undisturbed, until about 70 percent cooked through (use a knife to slide into flesh to check), about 5 minutes.
  3. The skin should release easily from the grate when the fish is ready to turn. If it’s sticking, keep cooking.
  4. Using a large fish spatula, turn fish over and grill until cooked through (fish is done when a paring knife easily pierces the flesh along the side), about 2 minutes.
  5. Transfer fish to a platter and spoon sauce over.

Sword fish Braai with Tomatoes and Oregano

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Ingredients

4 servings

  • 1/2 cup plus 2 Tbsp. extra-virgin olive oil, plus more for grill
  • 2 Tbsp. pine nuts
  • 2 (400g.) swordfish steaks, about 1″ thick
  • Kosher salt, freshly ground pepper
  • 1/4 cup red wine vinegar
  • 2 Tbsp. drained capers, finely chopped
  • 1 Tbsp. finely chopped oregano, plus 2 sprigs for serving
  • 1/2 tsp. honey
  • 2 large ripe heirloom tomatoes, halved, thickly sliced

Directions

  1. Prepare a grill for medium-high heat; lightly oil grate. Toast pine nuts in a dry small skillet over medium heat, shaking often, until golden, about 4 minutes. Let cool and set aside for serving.
  2. Pat swordfish dry and season all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature 15 minutes.
  3. Meanwhile, whisk vinegar, capers, chopped oregano, honey, and 1/2 cup oil in a small bowl to combine; set marinade aside. Arrange tomatoes on a rimmed platter, overlapping slightly; set aside.
  4. Rub swordfish all over with remaining 2 Tbsp. oil and grill, undisturbed, until grill marks appear, about 4 minutes.
  5. Carefully turn over and cook on second side until fish is opaque all the way through, about 4 minutes.
  6. Transfer to reserved platter with tomatoes and top with oregano sprigs. Season with more salt and pepper.
  7. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour. To serve, scatter reserved pine nuts over.

Fish Braai with chili & galangal

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Ingredients

Fish
1 Whole fish, gutted and scaled (Main)

Fish marinade
30 g Red chillies, (frozen long red chillis from Asian stores are great for marinades) (Main)
40 ml Fish sauce
15 g Green peppercorns, (available in brine from Asian stores)
30 g Galangal, (available frozen from Asian stores) (Main)
15 g Turmeric root, (available frozen from Asian stores)
50 ml Canola oil

Directions

  1. Blend all the ingredients in a food processor until a smooth paste, or bash all ingredients except the oil in a mortar and pestle and then mix in the oil at the end.
  2. Clean the fish and pat dry. Make sure all the scales have been removed and then make some deep cuts in each side of the fish and slather the marinade all over, pushing it right into the cuts of meat to get the flavor in there. Leave to marinate for an hour or up to overnight.
  3. Lay out a piece of foil, then put some baking paper on top. Lay the fish on the paper and wrap the fish into a parcel.
  4. Put the parcel on the grill and cook until the flesh is cooked through (check after 12 minutes or so, then every few minutes after ) cook time depends on the size of your fish and how hot the bbq is. If your bbq has a lid, then cook with the lid down.
  5. Put 2T flaky sea salt into a saucer with some chopped chilis as a dipping sauce. Grill some lime halves on the bbq then squeeze them over the salt to make a slurry.
  6. Serve with any fresh herbs you find, such as coriander, mint, Thai basil, Vietnamese mint.

Fish Braai with chili & galangal

For more similar awesome fish braai recipes click here! more recipes…

,

Ingredients

Fish
1 Whole fish, gutted and scaled (Main)

Fish marinade
30 g Red chillies, (frozen long red chillis from Asian stores are great for marinades) (Main)
40 ml Fish sauce
15 g Green peppercorns, (available in brine from Asian stores)
30 g Galangal, (available frozen from Asian stores) (Main)
15 g Turmeric root, (available frozen from Asian stores)
50 ml Canola oil

Directions

  1. Blend all the ingredients in a food processor until a smooth paste, or bash all ingredients except the oil in a mortar and pestle and then mix in the oil at the end.
  2. Clean the fish and pat dry. Make sure all the scales have been removed and then make some deep cuts in each side of the fish and slather the marinade all over, pushing it right into the cuts of meat to get the flavor in there. Leave to marinate for an hour or up to overnight.
  3. Lay out a piece of foil, then put some baking paper on top. Lay the fish on the paper and wrap the fish into a parcel.
  4. Put the parcel on the grill and cook until the flesh is cooked through (check after 12 minutes or so, then every few minutes after ) cook time depends on the size of your fish and how hot the bbq is. If your bbq has a lid, then cook with the lid down.
  5. Put 2T flaky sea salt into a saucer with some chopped chilis as a dipping sauce. Grill some lime halves on the bbq then squeeze them over the salt to make a slurry.
  6. Serve with any fresh herbs you find, such as coriander, mint, Thai basil, Vietnamese mint.

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.
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