Tag: Braai Recipes

Garlic and oregano chicken braai

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Ingredients:

  • 4 chicken Marylands
  • 1/2 cup (75g) white sesame seeds
  • 1 tbs white (shiro) miso paste
  • 1/3 cup (80ml) sesame oil
  • 2 tbs white wine vinegar
  • 4 Lebanese cucumbers
  • 1 tbs olive oil
  • Dill sprigs and lemon cheeks, to serve

MARINADE

  • 500g thick Greek-style yoghurt
  • 1/2 bunch oregano, leaves picked
  • 3 garlic cloves, finely chopped
  • 1 long red chilli, seeds removed, finely chopped

Directions

  1. For the marinade, place all ingredients in a food processor and whiz to combine. Transfer marinade to a large bowl and add the chicken. Toss to coat, then cover and chill for 1 hour to marinate.
  2. To make the dressing, whisk sesame seeds, miso, sesame oil and vinegar in a bowl until combined.
  3. Using the back of a knife, gently crush the cucumbers until cracks begin to appear down their sides. Cut cucumbers into 2cm-thick slices and add to the dressing. Toss to coat. Set aside until required.
  4. Heat a braai or chargrill pan to medium-high heat. Remove chicken from marinade and drizzle with olive oil.
  5. Cook chicken skin-side down for 3-4 minutes until grill marks appear. Reduce heat to medium, then turn chicken and cook, covered (use aluminium foil if using a chargrill pan), for 20 minutes or until cooked through.
  6. Arrange chicken on a platter, top with dill and serve with smashed cucumber and lemon cheeks.

Almond butter braai chicken satay

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Ingredients:

  • 2 tbs coconut oil
  • 1 lemongrass stalk (inner core only), finely chopped
  • 2 garlic cloves, finely grated
  • 5cm piece ginger, finely grated
  • 1/2 red onion, finely chopped
  • 1/2 tsp dried chilli flakes
  • 2 tsp coconut sugar
  • 2 tsp tamarind paste
  • 2 tbs tamari
  • 1/2 cup (125g) almond butter
  • Juice of 3 limes
  • 1/2 Chinese cabbage (wombok), finely shredded
  • 1/4 red cabbage, finely shredded
  • 2 kale leaves, finely shredded
  • 1/4 cup (35g) sesame seeds, toasted
  • 2 tsp sesame oil
  • 8 (800g) chicken thigh fillets, cut in half

Directions

  1. To make satay, melt coconut oil in a frypan over medium heat. Add lemongrass, garlic, ginger, onion and chilli flakes, and cook, stirring, for 5 minutes or until softened.
  2. Add coconut sugar, tamarind paste, tamari, almond butter, juice of 1 lime and 1 cup (250ml) water.
  3. Cook, stirring, for 1-2 minutes until combined. Season to taste, then set aside to cool slightly.
  4. Place all cabbage, kale and sesame seeds in a bowl and toss to combine.
  5. Whisk sesame oil and juice of remaining 2 limes in a separate bowl, then toss with slaw.
  6. Preheat a braai to high. Thread chicken onto skewers and lightly brush all over with 1/3 cup (100g) satay sauce.
  7. Cook, turning, for 10 minutes or until cooked through. Serve chicken with slaw and remaining satay sauce.

Lobster Braai broodjies

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Ingredients

CHIMICHURRI SAUCE:

  • 1 cup packed fresh parsley leaves
  • 1/4 cup packed fresh cilantro leaves
  • 2 tablespoons fresh oregano leaves
  • 2 garlic cloves, coarsely chopped
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar


GUACAMOLE:

  • 1 medium ripe avocado, halved, pitted and peeled
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt


GRILLED CHEESE SANDWICHES:

  • 1 1/4 cups cooked and coarsely chopped lobster
  • 4 slices white bread (3/4 inch thick)
  • 2 ounces Mozzarela cheese, cut into two slices (1 ounce each)
  • 2 ounces Fontina cheese, cut into two slices (1 ounce each)
  • 2 tablespoons butter, softened

Directions

CHIMICHURRI SAUCE:

  1. Place the parsley, cilantro, oregano, garlic, red pepper flakes and salt in a food processor; cover and pulse until finely chopped.
  2. While processing, slowly drizzle in olive oil and red wine vinegar until smooth.

GUACAMOLE:

  1. Mash the avocado, cilantro, lime juice and salt in a bowl until desired consistency.

GRILLED CHEESE SANDWICHES:

  1. Gently toss lobster with 2 tablespoons chimichurri sauce in a bowl. Spread 1 tablespoon chimichurri sauce on each bread slice.
  2. Layer two bread slices with mozzarella, lobster mixture, guacamole and fontina.
  3. Top with remaining bread slices chimichurri side down.
  4. Spread butter on the outside of the sandwiches, lightly pressing them together.
  5. Cover and refrigerate any remaining chimichurri; save for a different recipe.
  6. Toast sandwiches on a braai over medium-low heat for 2-4 minutes on each side or until bread is golden brown and cheeses are melted.

Gruyere and French onion Braai broodjies

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Ingredients

  • 4 tablespoons unsalted butter
  • 1 sweet onion very thinly sliced
  • ¼  teaspoon dried thyme
  • ¼ teaspoon salt
  • 4 slices of sourdough bread
  • 6 ounces gruyere cheese freshly grated (or sliced!)
  • thyme butter for spreading

THYME BUTTER

  • 4 tablespoons unsalted butter
  • 1 ½ teaspoons chopped fresh thyme
  • pinch of salt

Directions

  1. Heat a large pot over low heat and add the butter. Once melted, add the onions, thyme and salt, stirring well.
  2. Cook, stirring occasionally, until the onions are golden and caramelized. This will take a full 30 to 40 minutes – or longer!
  3. Heat a braai to a medium heat. Spread the outsides of the bread with the thyme butter.
  4. Top one side with the grated cheese, then a spoonful of the caramelized onions. Top with the rest of the cheese and other slice of bread.
  5. Repeat with remaining bread and ingredients.
  6. Cook the sandwich in the braai until the cheese is melted and bubbly and the bread is golden brown. Serve immediately!

THYME BUTTER

  1. Stir the ingredients together in a bowl. This keeps great in the fridge!

Greek Cheese Braai Broodjies


Greek Cheese Braai Broodjies are a delightful fusion of South African and Greek cuisines. These sandwiches are filled with a blend of feta and mozzarella cheese, ripe tomatoes, olives, and a hint of oregano, then grilled to perfection over a braai. The result is a crispy, golden-brown exterior with a warm, gooey, and flavorful filling. Perfect for a casual braai or as a delicious side dish, these broodjies add a Mediterranean twist to your traditional barbecue fare.

Ingredients

  • Softened butter, for bread
  • 8 slices sourdough bread
  • 3 c. shredded mozzarella
  • 1 c. crumbled feta
  • 1 (16-oz.) jar roasted red peppers, drained and chopped
  • 1/2 c. pitted kalamata olives, halved
  • 2 tbsp. freshly torn dill

Directions

  1. Butter one side of each bread slice. In a large skillet over medium heat, add one slice bread, butter-side down.
  2. Top with a quarter each of the mozzarella, feta cheese, roasted red peppers, kalamata olives, and dill.
  3. Top with another bread slice, butter-side up, and cook until bread is golden and cheese is melty, 2 to 3 minutes. Flip and cook until golden, 2 to 3 minutes more.
  4. Repeat with remaining ingredients to make 4 sandwiches total.

Cornichons Braai Potato Salad

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Ingredients

  • 1.5kg kipfler potatoes, scrubbed
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tbs Dijon mustard
  • 2 tbs white wine vinegar
  • 1 tsp caster sugar
  • 1/2 cup (90g) roughly chopped cornichons
  • 1 Asian (red) eschalot, finely chopped
  • 1 bunch dill, fronds picked

Directions

  1. Place potatoes in a large saucepan of cold water.
  2. Cover and bring to the boil over high heat. Cook for 15 minutes or until potatoes are tender, then drain and set aside to cool.
  3. Cut into large pieces and transfer to a large serving bowl.
  4. Transfer to a large serving bowl. Meanwhile, to make the dressing, place the oil, mustard, vinegar, sugar and 1 tsp each salt and pepper in a bowl and whisk to combine.
  5. Add to potato and toss to coat. Add the cornichon, eschalot and dill, and lightly toss to combine.
  6. Serve.

Braai Caramelised melon and granita

Braai Dessert

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Ingredients

  • 1/4 cup (55g) caster sugar
  • 2 long red chillies, seeds removed, very thinly sliced lengthways
  • 1 piel de sapo melon or rockmelon
  • 2 passionfruit, pulp removed

ELDERFLOWER GRANITA

  • 1 1/2 cups (375ml) elderflower cordial
  • Finely grated zest and juice of 1 lemon

DIRECTIONS

  1. For the elderflower granita, combine the cordial, lemon zest and juice and 800ml water in a large metal tray and place in the freezer. Freeze for 8 hours, scraping the surface with a fork every 2 hours or until light, fluffy ice crystals form.
  2. Preheat the oven to 80°C. To make the candied chilli, place the sugar in a small saucepan with 50ml water. Bring to the boil over high heat, stirring until sugar dissolves, then add the chilli. Remove from heat and set aside for 20 minutes to infuse. Drain well, reserving the syrup, and spread chilli over a baking paperlined baking tray (ensuring the chilli strands do not overlap). Bake for 20-25 minutes until crisp. Set aside to cool.
  3. Cut the melon into 12 wedges and remove seeds. Preheat a braai too medium heat. Brush the melon lightly with the reserved chilli syrup and, working in batches, grill on the braai, brushing with more syrup, for 4-5 minutes each side until charred and caramelised.
  4. Divide the cooked melon among serving plates and top with passionfruit pulp and candied chilli threads. Serve with elderflower granita.

Lamb burger with beetroot salsa

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Ingredients:

  • 500g lamb mince
  • 1 red onion, finely chopped
  • 1 garlic clove, chopped
  • 1/4 cup flat-leaf parsley leaves
  • 3 teaspoons ground cumin
  • 1 cup mint leaves, plus extra to garnish
  • 425g canned baby beetroot, drained
  • 1 tablespoon finely chopped coriander leaves
  • 1/4 cup (60ml) lemon juice
  • 2 tablespoons olive oil
  • 100g soft goat’s cheese
  • Toasted hamburger buns and salad leaves, to serve

Directions

  1. Place the lamb in the bowl of a food processor with half the onion, the garlic, parsley, 2 teaspoons of the cumin and 1/4 cup of the mint. Pulse until the mixture just comes together. Season with salt and pepper and form into 4 patties.
  2. Cut beetroot into small cubes. Place in a bowl with the remaining onion, cumin and mint. Add the coriander, lemon juice and oil, then season and set aside.
  3. Preheat the grill to high.
  4. Grease a braai and heat over medium-high heat. Cook patties for 3 minutes each side or until cooked to your liking. Crumble cheese on top of each patty. Place under on braai grill for about 1 minute until cheese is bubbling.
  5. Serve burgers on toasted buns with salad leaves, beetroot salsa and extra mint leaves.

Summer Braai Burger

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Ingredients:

  • 1kg beef mince
  • 1/2 cup (35g) fresh breadcrumbs
  • 2 red onions, 1 grated, 1 thickly sliced
  • 2 garlic cloves, finely chopped
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1/4 cup (20g) grated parmesan
  • 1 tablespoon Dijon mustard
  • 1 egg
  • 6 rashers streaky bacon, halved
  • Olive oil, to brush
  • Brioche buns, split, toasted
  • 2 vine-ripened tomatoes, thickly sliced, rocket and basil
  • French fries (optional), to serve
  • 6 slices tasty cheese

HOMEMADE SPECIAL SAUCE

  • 1/2 cup (150g) whole-egg mayonnaise
  • 1 tablespoon tomato ketchup
  • 1 tablespoon Dijon mustard
  • 1 dill pickle, chopped
  • 1 garlic clove, finely chopped
  • 1/4 teaspoon sweet paprika

Directions

  1. For the sauce, whiz all the ingredients in a small food processor. Chill.
  2. Place mince, breadcrumbs, grated onion, garlic, parsley, parmesan, mustard and egg in a large bowl. Season well, then, using clean damp hands, form into 6 patties. Chill for 30 minutes.
  3. Grease a barbecue plate and preheat to medium-high. Cook onion rings, turning once, until lightly charred. Cook bacon, turning, until crisp. Keep warm.
  4. Preheat a braai grill or chargrill pan to medium-high. Brush patties with a little oil and cook for 2-3 minutes each side until lightly charred and cooked through.
  5. Spread a little sauce over the bun bases, then layer with rocket, basil, onion, tomato, bacon, cheese and patties.
  6. Drizzle over the sauce, add more rocket and top with bun lids.
  7. Serve with French fries, if using.

Edamame Prosciutto Braai Summer Salad

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Ingredients

  • 400g packet (4 cups) frozen shelled edamame beans
  • 2 prosciutto slices, chopped
  • 1 garlic clove, finely chopped
  • 1 tablespoon light soy sauce
  • 2 tablespoons peanut oil

Directions

  1. Cook beans in a pan of salted boiling water for 2 minutes.
  2. Drain, then refresh in cold water.
  3. Fry prosciutto in a non-stick frypan over medium heat, stirring, until crisp.
  4. To serve, combine beans and prosciutto with garlic, soy and oil.

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