Tag: side dishes for braai

Summer Tomato Greek Braai Salad

For more of the best braai greek salad recipes click here! more recipes…

, ,

Ingredients

  • 2 red beefsteak tomatoes
  • 2 yellow beefsteak tomatoes
  • 1 c. cherry tomatoes
  • 2 tbsp. olive oil
  • 2 tbsp. white balsamic or regular balsamic vinegar
  • 1/2 tsp. kosher salt
  • 1/2 tsp. Freshly ground pepper
  • 3 oz. feta cheese
  • 12 pitted kalamata olives
  • 2 c. baby arugula

Directions

  1. In a bowl, whisk olive oil, vinegar, kosher salt, and freshly ground pepper. Add cherry tomatoes to the dressing.
  2. Arrange beefsteak tomato slices on a serving plate.
  3. With a slotted spoon, scatter cherry tomatoes on top.
  4. Sprinkle tomatoes with feta cheese and olives.
  5. Toss arugula with remaining dressing in bowl, then scatter arugula on top of salad.
  6. Serve with grilled Italian bread.

Chopped Greek Braai Salad

For more of the best braai greek salad recipes click here! more recipes…

Discover the delightful and refreshing Grilled Chopped Greek Salad. This salad brings together the traditional flavours of Greece with fresh ingredients and a touch of grilling.

Get ready to savour a burst of flavour with juicy tomatoes, crunchy cucumbers, black olives, creamy feta cheese, and aromatic herbs, all complemented by an irresistible lemon vinaigrette. It’s the perfect choice for your summer barbecues! Try this Greek salad and impress your guests with a dish full of authentic Mediterranean taste

,

Ingredients

  • 3 tbsp. fresh lemon juice
  • 3 tbsp. extra-virgin olive oil
  • Coarse salt
  • ground pepper
  • 2 c. coarsely chopped romaine lettuce
  • 1 c. grape tomatoes
  • 1 medium cucumber
  • 1 small green bell pepper
  • 1 small red onion
  • 1/2 c. pitted kalamata olives
  • 3 oz. feta

Directions

  1. In a large bowl, whisk together lemon juice and oil.
  2. Season with salt and pepper.
  3. Add lettuce, tomatoes, cucumber, bell pepper, red onion (if using), and olives and toss well to combine.
  4. Gently fold in feta.

Lobster Braai broodjies

For more of the best braai broodjies recipes click here! more recipes…

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

For more of the best braai broodjies recipes click here! more recipes…

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

For more similar fabulous braai salads recipes click here! more recipes…

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.

Edamame Prosciutto Braai Summer Salad

For more similar awesome braai summer salad and other braai side dishes recipes click here! more recipes…

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.

Jalapeño Edamame & Bean Braai Summer Salad

For more similar awesome braai summer salad and other braai side dishes recipes click here! more recipes…

Ingredients

  • 300g green beans, topped but not tailed
  • 100g sugar snap peas
  • 150g broad bean pods (yielding about 50g beans)
  • 400g tin black beans, drained and rinsed
  • 1/2 bunch of coriander, stems finely chopped, leaves left whole
  • 1/2 bunch of dill, fronds picked
  • 1 handful of mint leaves, roughly chopped
  • 100g manchego cheese, finely grated

LIME AND JALAPEÑO DRESSING (MAKES 265ML)

  • 1/2 cup (125ml) extra virgin olive oil
  • 1 French shallot, finely diced
  • 1 fresh green jalapeño chilli, finely diced
  • Juice of 1 lime
  • 2 tbs red wine vinegar
  • 1 tbs brown sugar
  • 1/2 tsp salt flakes

Directions

  1. Slice the green beans and sugar snap peas in half lengthways along the seams.Blanch the green beans by adding them to a large saucepan of salted boiling water.
  2. Cook for 3 minutes exactly, then plunge into cold water to stop the cooking process and keep the colour bright.
    In the same pan, blanch the sugar snap peas and broad beans for 2 minutes, then plunge into cold water.
  3. When cooled, drain off all the water from the beans and sugar snap peas. Pop them into a decent-sized mixing bowl.
  4. Put the black beans in another bowl. Whisk all the dressing ingredients together, add the finely chopped coriander stems and season very generously with freshly cracked black pepper. Pour the dressing over the black beans to let the flavours absorb.
  5. When ready to serve, toss the coriander leaves, dill and mint through the black beans, then pile over the mixed fresh beans.
    Grate the cheese over the top, using a fine grater for puffy delicious clouds, then serve.

Jalapeño Edamame & Bean Braai Summer Salad

For more similar awesome braai summer salad and other braai side dishes recipes click here! more recipes…

Ingredients

  • 300g green beans, topped but not tailed
  • 100g sugar snap peas
  • 150g broad bean pods (yielding about 50g beans)
  • 400g tin black beans, drained and rinsed
  • 1/2 bunch of coriander, stems finely chopped, leaves left whole
  • 1/2 bunch of dill, fronds picked
  • 1 handful of mint leaves, roughly chopped
  • 100g manchego cheese, finely grated

LIME AND JALAPEÑO DRESSING (MAKES 265ML)

  • 1/2 cup (125ml) extra virgin olive oil
  • 1 French shallot, finely diced
  • 1 fresh green jalapeño chilli, finely diced
  • Juice of 1 lime
  • 2 tbs red wine vinegar
  • 1 tbs brown sugar
  • 1/2 tsp salt flakes

Directions

  1. Slice the green beans and sugar snap peas in half lengthways along the seams.Blanch the green beans by adding them to a large saucepan of salted boiling water.
  2. Cook for 3 minutes exactly, then plunge into cold water to stop the cooking process and keep the colour bright.
    In the same pan, blanch the sugar snap peas and broad beans for 2 minutes, then plunge into cold water.
  3. When cooled, drain off all the water from the beans and sugar snap peas. Pop them into a decent-sized mixing bowl.
  4. Put the black beans in another bowl. Whisk all the dressing ingredients together, add the finely chopped coriander stems and season very generously with freshly cracked black pepper. Pour the dressing over the black beans to let the flavours absorb.
  5. When ready to serve, toss the coriander leaves, dill and mint through the black beans, then pile over the mixed fresh beans.
    Grate the cheese over the top, using a fine grater for puffy delicious clouds, then serve.

Greek salad with lamb meatball

For more similar awesome braai summer salad and other braai side dishes recipes click here! more recipes…

, , , , ,

Ingredients

  • 1/3 cup (80ml) olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 500g lamb mince
  • 1 1/2 cups (105g) fresh breadcrumbs
  • 1 egg, lightly beaten
  • 1 cup (280g) thick Greek-style yoghurt
  • Juice of 1 lemon
  • 2 tablespoons finely chopped mint leaves, plus extra leaves to garnish
  • 2 baby cos, leaves separated
  • 2 roasted capsicums, cut into strips
  • 1 small cucumber, halved lengthways, sliced
  • 1/2 cup mixed marinated olives

Directions

  1. Heat 1 tablespoon olive oil in a frypan over medium heat. Add onion and cook, stirring, for 2-3 minutes until softened. Add garlic, cumin and paprika and cook for 30 seconds or until fragrant, then transfer to a large bowl and allow to cool. Once cool, add the lamb, breadcrumbs and egg, season well, then stir to combine.
  2. With damp hands, form the mixture into 20 walnut-sized balls. Chill in the fridge for 30 minutes.
  3. Preheat the oven to 180°C.
  4. Heat 1 tablespoon oil in a large frypan over medium heat. In batches, cook the meatballs, turning, for 3-4 minutes until browned all over. Place on a large baking tray and bake in the oven for 6-8 minutes until cooked through.
  5. Place the thick yoghurt in a bowl with 2 tablespoons lemon juice and 1 tablespoon chopped mint. Season with salt and pepper, then stir to combine.
  6. Arrange the lettuce, capsicum, cucumber and olives on a large serving platter or in individual bowls.
  7. Lightly whisk remaining 2 tablespoons olive oil with the remaining lemon juice and chopped mint. Season to taste, then drizzle dressing over the salad.
  8. Scatter meatballs on top, drizzle with the yoghurt mixture and garnish with mint leaves.

WP Twitter Auto Publish Powered By : XYZScripts.com
→←