Tag: Braai Recipes

Vanilla Malva Pudding Braai Dessert

Braai Dessert

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Ingredients

  • 220 g (1 cup) caster sugar
  • 15 gsoft unsalted butter, plus extra for greasing
  • 60 ml (¼ cup) smooth apricot jam
  • 1egg
  • 250 ml(1 cup) milk
  • 2 tspwhite vinegar
  • 3 tsp vanilla bean paste
  • 150 g(1 cup) plain flour
  • 1 tsp bicarbonate of soda
  • pinch of salt

Sauce

  • 60 ml(¼ cup) hot water
  • 250 ml (1 cup) pouring cream or evaporated milk
  • 110 g(½ cup) caster sugar
  • 100 g soft unsalted butter
  • 2 tspcornflour
  • lightly whipped cream or crème anglaise, to serve

DIRECTIONS

  1. Preheat the oven to 180°C. Butter a 2 litre (8 cup) capacity baking dish.
  2. Using an electric mixer, beat the sugar, butter, jam and egg together until pale and fluffy.
  3. Mix together the milk, vinegar and vanilla bean paste.
  4. Sift together the flour, bicarbonate of soda and salt.
  5. Alternately, fold the flour mixture and milk mixture into the egg mixture until thoroughly combined.
  6. Pour into prepared baking dish, cover with lightly greased foil and bake for 40-45 minutes, or until just firm and golden on top.
  7. When the pudding is nearly ready, make the sauce.
  8. Stir the hot water, cream, sugar and butter in a saucepan over medium heat until the butter melts and sugar dissolves. Add a little extra vanilla at this point.
  9. Combine 1 tbsp water with the cornflour to make a slurry and add to the sauce.
  10. Bring to just below the boil, then pour over the warm pudding.
  11. Serve with lightly whipped cream or crème anglaise.

Spiced Malva Pudding Braai Dessert

Braai Dessert

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Ingredients

Pudding

  • 300 g caster sugar
  • 400 g full cream milk
  • 70 g apricot jam
  • 70 g unsalted butter, softened
  • 280 g plain flour
  • 4 medium eggs
  • 2 tsp bicarbonate of soda
  • 2 tsp balsamic vinegar
  • 2 pinches fine sea salt

Sauce

  • 200 g unsalted butter
  • 200 g light brown muscovado sugar
  • 2 tsp powdered Cinnamon
  • 1tsp allspice
  • 5 tbsp honey
  • 1 grated orange peel

DIRECTIONS

  1. Preheat oven to 190 deg C
  2. Grease an oven dish
  3. Beat the sugar and eggs, until thick and light in colour, then add the jam and mix through
  4. Add the melted butter and vinegar to the wet mixture.
  5. Sieve, the flour, soda and salt together – then add to the wet mixture and mix well.
  6. Pour into your greased dish and bake until pudding is brown and well-risen – around 20-30 minutes.
  7. For the sauce, melt together all the ingredients – until the sugar has dissolved.
  8. Once the pudding/puddings are out the oven, pour over the sauce straight away so this soaks into the sponge .
  9. Ice cream works for this , but a custard with vanilla complements it the best

Cupcake Malva Pudding Braai Dessert

Braai Dessert

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Ingredients

  • 180 castor sugar
  • 2 large eggs
  • 1 tbsp apricot jam
  • 150g plain flour
  • pinch of salt
  • 1 tbsp butter
  • 1 tsp vinegar
  • 1 tsp baking powder
  • 170mls milk

For the sauce

  • 200mls double cream
  • 75g caster sugar
  • 2 tsp vanilla essence

DIRECTIONS

  1. Preheat oven to180 deg C
  2. Grease an oven dish or molds, we use a large cupcake tray
  3. Beat the sugar and eggs, until thick and light in colour, then add the jam and mix through
  4. Add the melted butter and vinegar to the wet mixture.
  5. Sieve, the flour, soda and salt together – then add to the wet mixture and mix well.
  6. Pour into your cupcake tray and bake until pudding is brown and well-risen – around 20-30 minutes.
  7. For the sauce, melt together all the ingredients – until the sugar has dissolved.
  8. Once the pudding/puddings are out the oven, pour over the sauce straight away so this soaks into the sponge – we served ours with ice cream. Enjoy!

Grilled Summer Veggie Foil braai pocket

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Ingredients:

  • 2 tablespoons olive oil
  • 2 cloves garlic, very finely chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 medium yellow squash, cut in 1-inch pieces
  • 1 medium zucchini, cut in 1-inch pieces
  • 1 medium red bell pepper, cut in 1-inch pieces
  • 1 cup cherry tomatoes
  • 1 cup diced yellow onions
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley leaves

Directions

  1.  Heat gas or charcoal braai to high. Cut 4 40cmx 30cm sheets of heavy-duty foil. Spray with cooking spray.
  2. In large bowl, mix olive oil, garlic, Italian seasoning, salt and red pepper flakes.
  3. Add squash, zucchini, bell pepper, tomatoes and onions; toss to combine. Divide evenly among sheets of foil.
  4. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  5. Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until vegetables are tender.
  6. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with feta cheese and parsley.

Sweet BBQ Pork Rib braai

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BBQ SAUCE

Ingredients

  • 1/2 c. apple cider vinegar
  • 1/2 c. ketchup
  • 1/2 c. packed light brown sugar
  • 1 tbsp. garlic powder
  • 1 tbsp. smoked paprika
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper

RIBS

  • 1/4 c. light brown sugar
  • 1/4 c. smoked paprika
  • 2 tbsp. kosher salt
  • 1 tbsp. garlic powder
  • 1 tbsp. ground cumin
  • 1 (3 1/2- to 4-lb.) full rack baby back pork ribs, patted dry

Directions

BBQ SAUCE

  • In a small saucepan over medium heat, combine vinegar, ketchup, brown sugar, garlic powder, paprika, Worcestershire, salt, and black pepper. Cook, whisking often, until sauce begins to thicken, about 5 to 7 minutes. Let cool.

RIBS

  • In a small bowl, whisk brown sugar, paprika, salt, garlic powder, and cumin. 
  • Heat one burner on your gas grill to low, or preheat to 100°c. (Or prep your charcoal grill with charcoal stacked on one side.) Place ribs on a large piece of foil and coat all sides with dry rub. Let sit 10 minutes, then tightly wrap in foil. 
  • Place ribs bone side up on cooler side of braai and cover. After 1 1/2 hours, rotate ribs 180° and cook 1 1/2 hours more. (Make sure grill temperature does not exceed 100°c.) Once they’ve cooked 3 hours total, you should be able to see bones protruding from meat when you peek inside foil. Remove ribs from grill and transfer to a large baking sheet. Open foil and let ribs rest 10 minutes. 
  • Adjust grill to high heat, or preheat to about 220°c. (Turn on all burners or add more coals and spread them out evenly.) Remove ribs from foil and place directly on grill. Using a pastry brush, generously baste with BBQ sauce. Flip rack and baste other side with sauce. It helps to have 2 sets of tongs (or a set of tongs and a spatula) to flip the rack.
  • Grill until sauce is caramelized and meat has visible grill marks, 1 to 3 minutes. Flip again and continue to grill until sauce on other side is caramelized, 1 to 2 minutes. 
  • Let ribs cool 5 minutes. Slice and serve.

Sticky Barbecued Pork Ribs Braai Recipe

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Ingredients

  • 60ml vegetable oil
  • 1 small red onion, diced (150g)
  • 2 cloves garlic, minced
  • 2 teaspoons chilli powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon lime zest
  • 1 tablespoon finely grated ginger
  • 80ml cider vinegar
  • 6 1/2 tbsps tomato puree
  • 6 1/2 tbsps honey
  • 2 tablespoons Dijon mustard
  • 80ml soy sauce
  • 60ml fresh orange juice
  • 4 racks country ribs (8 to 10 pounds)

Directions

  1. Heat the vegetable oil in a large saucepan over medium-low heat, and saute the onions and garlic for 5 to 7 minutes, until the onions are translucent but not browned. Add the chilli powder, ground cumin and red pepper flakes and continue cooking for 1 minute. Add the zest and ginger and cook for an additional minute. Add the vinegar, tomato puree, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick.
  2. Marinate the ribs in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
  3. Prepare a barbeque with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the ribs on the barbeque and cook for about 25 to 30 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed.
  4. Serve with extra barbecue sauce on the side.

Pork rib Braai Recipe

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Ingredients

Marinade:

  • 3/4 cup chicken broth
  • 3/4 cup soy sauce
  • 1 cup sugar, divided
  • 6 tablespoons cider vinegar
  • 6 tablespoons olive oil
  • 3 garlic cloves, minced

Meat:

  • 2 racks baby-rack ribs (about 4-1/2 pounds)

Spice rub:

  • 2 teaspoons salt
  • 1 tablespoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • Dash cayenne pepper

Directions

  1. Insert a knife between the membrane and the meat at one end of the ribs. Be careful not to pierce the membrane. Work your fingers under the skin to loosen it. Now you’re going to tug it off. Wrap a paper towel around your hand so you can get a good grip. Gently but firmly, pull off the silverskin. It should peel off quite cleanly.
  2. Making a marinade is easy. It’s really just stirring together a variety of liquids and spices and letting the meat soak in them overnight. For this recipe, combine the broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic in a bowl or measuring cup with a pour spout. Place the ribs in a shallow baking dish, like a 13×9 pan. Pour two-thirds of the marinade over the meat. Turn to coat both sides, then refrigerate overnight. Turn the meat occasionally, to ensure that the meat is marinading evenly. (No need to get out of bed to do this. Just turn at night just before bedtime and turn again in the morning.)
  3. Don’t toss that remaining marinade. Cover and refrigerate it. You’ll use it while you’re grilling.
  4. Take the ribs out of the fridge. Drain and discard the marinade from the 13×9. Pat the ribs dry (this helps the spice rub stick). Rub the spice mixture over all sides of the ribs, patting with your fingertips to encourage it to adhere.
  5. First, preheat a clean grill to medium heat (about 120°c), then oil the grill.
  6. Place the ribs right on the grill, using tongs to maneuver them into place. Grill, covered, over indirect medium heat for 30 minutes on each side.
  7. After the first hour, move the ribs to direct medium heat and cook 20-40 minutes longer, or until the pork is tender (more on this in a minute).
  8. Occasionally, turn and baste with the reserved marinade (or barbecue sauce, if you prefer).
  9. Start testing for doneness once the meat begins to pull away from the ends of the bones. This visual cue means it’s time to test. Pierce the meat with a fork and the tines should glide through easily.
  10. You also can twist a rib bone a little bit; you should feel it move easily but not fall apart from the meat. If the meat falls off the bone, your ribs are overcooked. Remove from heat right away and make sure to have sauce at the table in case they’re a bit dry. Don’t beat yourself up! Next time, remember to check earlier.
  11. After letting your ribs rest for 10 to 15 minutes, you’ll want to split them up into manageable portions. Using a sharp chef’s knife, carefully cut them into two-bone sections. Make the cuts as close to the bone as possible so there’s a lot of meat on each one.

Prue Leiths Malva Pudding for Braai

Braai Dessert

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Ingredients

For the puddings:
  • 70g plain flour
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • 100g caster sugar
  • 1 large egg
  • ¼ tsp salt
  • 40g apricot jam
  • 1 tbsp butter, melted
  • ¼ tsp apple cider vinegar
  • 125ml whole milk

For the sauce:
  • 50ml double cream
  • 40g caster sugar
  • 30g butter
  • 1 tbsp water

For the crème anglaise:
  • 200ml whole milk
  • 2 tsp vanilla bean paste
  • 2 large egg yolk
  • 2 tsp sugar

DIRECTIONS

  1. Preheat oven to 200°C/180°C fan/400°F/Gas 6.
  2. In a bowl, combine the flour, baking powder and baking soda. Set aside.
  3. In a stand mixer beat the sugar, egg and salt until you have a thick and pourable batter, similar to the consistency of a melted milkshake.
  4. Beat in the jam until incorporated, then mix in the melted butter and the vinegar.
  5. Add ⅓ milk, then ½ the flour mixture. Mix to combine. Add another ⅓ milk and the rest of the flour. Mix to combine, then add the remaining milk and mix until smooth.
  6. Divide equally between four greased pudding moulds.
  7. Bake until deeply caramelised, brown and well risen, around 25–30 minutes.
  8. While the puddings are in the oven, make the sauce. Gently heat the cream, sugar, butter and water, whisking until the butter is melted and the sugar has dissolved.
  9. Keep warm while the puddings are baking, but do not allow to boil or to catch on the bottom.
  10. Once the puddings are fully baked, remove from the oven and immediately make a cut in the top with the tip of a knife to create a space for the sauce. Pour the sauce into this cut, filling until each pudding can’t take any more.
  11. Repeat with the remaining puddings, then go back and repeat the filling process until the sauce reaches the top of the puddings. You make have some excess sauce.
  12. Make the crème anglaise. Heat the milk and the vanilla bean paste gently to scalding. Just before it bubbles, take the milk off the heat and remove any skin that may have formed.
  13. Whisk the egg yolk and sugar in a bowl, then pour over the hot milk, stirring continuously.
  14. Pour this mixture back into the pan, then heat over a low heat stirring continuously until it thickens slightly.
  15. To test if the crème anglaise is thicken, remove the pan from the heat and draw the back of a spoon through the custard. It should coat the back of the spoon evenly and when you draw a finger through the custard, the trail should remain.
  16. Strain the thickened crème anglaise through a sieve and into a bowl.
  17. Transfer enough crème anglaise to a presentation plate to coat the bottom, then turn out the malva puddings on top of the crème anglaise.

Pork Shoulder Braai Recipe

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Ingredients

  • 1 (2kg) pork shoulder roast, preferably Boston butt, boneless or bone-in (you can easily make two 4 pound roasts in about the same amount of time if your grill is big enough to accommodate them both)
  • 5 to 6 cups wood chips, such as hickory, oak, apple, or other fruit wood

BBQ Rub (enough for a 4-pound roast)

  • 2 tablespoons brown sugar, packed
  • 2 tablespoons white sugar
  • 2 tablespoons paprika
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons chipotle chili powder
  • 1 1/2 teaspoons black pepper

Santa Maria Rub (enough for a 2kg roast)

  • 1 tablespoon salt
  • 1 tablespoon finely ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne
  • 1 tablespoon dried oregano
  • 1 teaspoon dried rosemary (or fresh, finely minced)
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon sugar

Directions

  1. Prepare the rub:
    Mix all the ingredients for the rub together, breaking up any clumps. Taste the rub as you make it and see if you like the taste, adjust accordingly.
  2. Rub the roast with the rub:
    Unwrap the pork roast and place it on its butcher paper or in a roasting pan, something that can catch the rub. With your (clean) hands work the rub mixture into the pork shoulder all over, including inside any crevasses you may find in a boneless roast where the bone had been. Be generous with the amount of rub.Rewrap it in the butcher paper or wrap it in plastic and place it in a pan (to catch any liquid that may drip out), and refrigerate it overnight.
  3. Prepare your grill:Remove one of the grill grates. This will be your “hot” side, where the wood chips will go. The other side of the grill will be the “cool” side, and where the meat will be, away from direct heat.
  4. Depending on the structure of your grill, you may want to remove the “flavor bar”, the thin metal piece with lots of holes in it that sits over the burner. The wood chips will smoke more easily if they lay in a (fireproof metal or foil) container directly on the burner.
  5. Place a tray of water on the grill: If there is room on your grill, place a small aluminum tray of water on the grill to help moderate the heat and help keep the roast from getting too dry. A good place to place this is on an upper rack if you grill has one.
  6. Get the grill smoking: Create a double layered aluminum foil boat with a handful or two of damp wood chips in it.
  7. Place the boat directly on the burner on the “hot” side of the grill if you can (otherwise place on the flavor bar). Turn the grill on to medium flame, cover the grill and let it heat up until the the wood chips start smoking. You’ll either see smoke coming out of the grill, or if you raise the lid, you’ll see smoke coming out of the wood chip boat. You should see and smell the smoke. You’ll be replenishing the wood chips periodically for the next several hours so put more dry chips into water to soak if needed.
  8. Cook roast on cool side of grill, fat side up: Once the grill is smoking, place the roast on the grill grates on the cool side of the grill, away from direct heat. If your grill has a hot spot, position the roast away from it. If there is a fatty side to the meat, put that side facing up; the fat will render over time and baste the pork.
  9. Cover the grill, lower the flame, and let the cooking begin. The temperature you want to maintain ideally is 225°F. Try to keep it close to that temperature, within a range of 210°F to 240°F. If the temperature goes too high, the roast may dry out. If it’s too low, it will take forever to cook.
  10. Maintain the smoke and the 100C temperature:This is the tricky part. You will want to maintain smoke in the grill for at least 4 hours (6 hours for a bigger roast). You will also want to maintain a cooking temperature of around 100°c. So, you have to check the grill!
  11. Check if the temperature is being maintained between 90°c and 120°c, and check to make sure the chips are still producing smoke, every half hour. About once an hour you will likely need to replenish the chip boat with more wood chips.
  12. Resist the temptation to open the grill more than once an hour. Every time you open the grill the inside temperature drops and you increase your overall cooking time.
  13. I found the best way to check the temperature, since I don’t have a gauge in the grill itself, is to put an instant read meat thermometer into an opening in the hood on the meat side (cool side) of the grill, and just keep checking it. Make sure sensor tip of the probe is not touching the meat itself.
  14. You want to avoid opening up the hood too often, because every time you do that, you lose heat. Of course, if your gas grill gets too hot, opening the hood can cool it down quickly.
  15. Expect a minimum cooking time, if you have been diligent at maintaining a 100°c, of 90 minutes per pound. So if you are cooking a 4 pound roast, total cooking time will be at least 6 hours (and easily more). An 8 pound roast will take at least 12 hours of cooking time.
  16. If you want to cook 4kg of pork shoulder more quickly, I recommend starting with two 2kg roasts, spaced on the grill a few inches apart, which will cook in just a little more time than an 4kg roast.
  17. Reposition the roast: After 2 or 3 hours, during one of your hourly opening of the grill to refresh the wood chips, reposition the roast so that the side that was closest to the heat is now furthest from the heat.
  18. Test internal temperature of meat: After about 5 hours, start taking the pork’s internal temperature: You can eat it at 85c, but if you are making pulled pork the meat needs to be ideally 95c
  19. Remove from heat, let rest: When the meat reaches 90°c, remove it from the heat, tent it loosely with foil over a cutting board (to catch the juices) and let it rest for at least 30 minutes, and preferably 1 hour. If after 6 hours of cooking, if the meat hasn’t reached 95°c internal temp , my recommendation is to remove it from the grill and finish in the oven.
  20. To finish in the oven, wrap the roast in aluminum foil to help prevent it from drying out in the oven, and place it in a roasting pan, in a 150°c oven.Cook until the internal temperature of the roast reaches 95°c. If your starting internal meat temperature is 150°c or so, this can take anywhere from an hour to two hours.When it reaches temperature, remove the roast from the oven and let rest for at least 30 minutes, up to an hour.
  21. Pull the pork:
  22. Pull the pork with 2 forks. Only now do you add any barbecue sauce (and any accumulated juices) to the meat. Taste it first! It might not need sauce at all, and if it does, add only a little at a time. One of the biggest sins of barbecue is to over-sauce perfectly good meat.

Note that this cooking time is for a 4-pound Boston butt pork shoulder. A general rule on barbecued pork is to cook it at about 105°c to 125°F for 90 minutes per 500g.
If using a rub, you’ll need to get the rub on the night before and refrigerate.

Cooking a 4 pound roast, allowing time for the barbecue to heat up and for the meat to rest once done, can easily take 9 hours, so start early in the morning if you want to have the roast done in time for dinner.

You need to keep smoke on the meat for at least 4 hours for a 2kg roast. If the roast isn’t done after 6 hours, finish it in the oven, wrapped tightly in foil to hold in the moisture.

Two rub recipes are provided here. Pick one for a 2kg roast, or if barbecuing two roasts, try one each.

BBQ Pork Chops with Spicy Apple Cider Glaze

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Ingredients:

For the Spicy Apple Cider Glaze:

  • 1/2 cup of smoky extra-virgin olive oil
  • 1/4 cup of tangy apple cider vinegar
  • 1/4 cup of rich brown sugar with a hint of molasses
  • 2 tablespoons of robust, whole-grain mustard
  • 2 garlic cloves, finely minced for a burst of flavor
  • 1/2 teaspoon of fiery red pepper flakes
  • A pinch of Kosher salt, as bold as your taste buds dare
  • A generous dash of freshly ground black pepper, for a smoky twist

For the Pork Chops:

  • 4 thick-cut, bone-in pork chops, for a hearty BBQ feast

Directions:

1. Prepare the Spicy Apple Cider Glaze:

  • In a large, fire-ready bowl, whisk together the smoky extra-virgin olive oil, tangy apple cider vinegar, rich brown sugar with a hint of molasses, robust whole-grain mustard, finely minced garlic cloves for a burst of flavor, and fiery red pepper flakes that will make your taste buds dance.
  • Season this flavorful concoction with a pinch of daring Kosher salt and a generous dash of freshly ground black pepper for a smoky twist.

2. Marinate the Pork Chops:

  • Immerse your thick-cut, bone-in pork chops in this enticing Spicy Apple Cider Glaze, ensuring they are thoroughly coated.
  • Seal the deal by covering the pork chops with the marinade and let them bask in this flavor explosion for a minimum of 2 hours, preferably longer, in the refrigerator. This will infuse them with an irresistible smokiness and a fiery kick.

3. Fire Up the BBQ:

  • Preheat your grill or braai to medium-high heat, letting those flames lick the grates until they are glowing and ready to unleash their smoky magic.

4. Grill to Perfection:

  • Place the marinated pork chops on the grill, sizzling with anticipation. Allow them to sear and cook through over the open flames.
  • Grill each side for about 7 minutes, or until they turn a mouthwatering golden hue, with the savory aroma of the Spicy Apple Cider Glaze filling the air. Ensure they are cooked to your desired level of doneness.

5. Serve:

  • Plate up these delectable Flare-Up BBQ Pork Chops with a side of your favorite BBQ accompaniments, like grilled corn on the cob, smoky baked beans, or tangy coleslaw.
  • Don’t forget to drizzle any remaining Spicy Apple Cider Glaze over the chops before serving, for an extra burst of fiery flavor that will leave everyone craving more.

Indulge in this explosive BBQ dish, guaranteed to light up your taste buds with every delicious bite. Enjoy the flare of the flames and the zest of the Spicy Apple Cider Glaze, making this a BBQ or braai experience to remember!

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