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Browse recipes by: All Recipes, Beef Recipes (16), Chicken Recipes (16), Fish Recipes (15), Lamb Recipes (9), Pork Recipes (12), Sauces Recipes (1), Vegetarian Recipes (21), Venison Recipes (1)

Ina Paarman’s Smoke-Braaied Pork Chops (as seen on Top Billing)

Posted by Ina Paarman

Ingredients

  • 6 bone-in loin of pork chops ± 2 cm thick trimmed of excess fat
  • Ina Paarman’s Braai & Grill Seasoning
  • olive oil
  • Ina Paarman’s Sticky Marinade
  • a very big bunch of fresh rosemary and/or sage
  • Ina Paarman’s Ready to Serve Mustard Sauce

Method

Imagine juicy glazed pork chops infused with deep smoky flavour. All within easy reach with this unique method.

STEP-BY-STEP METHOD

1. Cut 2 slits 3 cm apart through the fat layer to prevent curl-up when cooking. Season both sides of the chops with braai & grill seasoning and drizzle with olive oil. Pat the seasoning and oil into the meat. Leave chops at room temperature for 30 minutes while preparing medium hot coals. Clean the grid.

2. Lift the grid and place a small pan in the middle of the braai, directly on the coals, to create a coal free zone. (I prefer to do this rather than raking the coals to the sides) Stand the chops fat side up in a special little smoke rack or in doggy bone shaped cookie cutters. The bones below will buffer the meat from excessive heat. Place the rack on the grid.

3. Smoke the chops for 7-9 minutes. Open the lid. Remove the smoke rack. Lift the grid and remove the pan from the coals. Replace the grid and lay the chops down flat on the grid. Baste the chops with Sticky Marinade. Turn and baste regularly until done. Finally give it a generous glaze of marinade before serving. Serve with mustard sauce, garlic bread and a well dressed Greek salad. (serves 6)

Jordie’s pig ribbertjies

Posted by Chris Jordan

Ingredients

  • Enough for 8 people
  • 5 kg pig ribs, fresh, uncooked and with the skin intact
  • Nomu Pork Seasoning
  • Good quality honey, about 1 litre

Method

  • Sprinkle the Nomu Pork Seasoning liberally the night before and leave in fridge – do not freeze.
  • Allow three hours before the last stretch which will be another 30 minutes.
  • Stoke a Weber big time, indirect with good quality charcoal.Leave to burn through for about 20 minutes.
  • Place a drip tray at the bottom and on the grid, pack the ribbertjies with the skin on the outside, almost tent shaped.
  • Place the lid on and LEAVE for 3 hours.
  • Now, cut the skin, which ought to be crispy from the ribbertjies and cut the ribbertjies in individual pieces. Place in a large pan and squirt the honey liberally over the ribbertjies.
  • Place back in Weber and make sure the heat is still OK, if not, stoke the fire brother.
  • ave three more beers and take out.
  • Serve immediately with a moerse groot salad

Pistachio sauce & Marinade for Lamb

Posted by Little Sister

Ingredients

I tried this recently and I am still in my husband’s good books. The origin is Middle Eastern. Think Lebanese, Turkish, Moroccan. They also use the braai as a tool for serving exquisite food.

Marinade

  • 2 Garlic cloves, crushed to a paste
  • Juice of 1 lemon
  • 1 TSP tomato puree
  • 2 TSPns Cumin seeds, roughly ground
  • 2 TBSP roughly chopped fresh coriander
  • 1 TBSP olive oil
  • 1/2 Onion, finely grated
  • Black pepper

Pistachio Sauce

  • 150g Shelled pistachio nuts
  • Grated zest and juice of 1/2 lemon
  • 1 Garlic clove, crushed
  • Small bunch chopped flat leave parsley
  • Couple of chopped mint leaves
  • 1 TBSP water
  • 5 TBSP extra virgin olive oil
  • Sea salt and black pepper

Method

Marinade

  • Just mix all together.
  • Put your chosen meat and marinade in a plastic food bag, press air out and leave for a couple of hours.
  • Playing with the package every so often to distribute marinade nicely.
  • Tip: Grind the seeds first before you add the rest for the marinade.

Pistachio Sauce

  • Crush the nuts in a mortar & pestle or food processor.
  • Mix all the ingredients together.
  • Braai your meat as you like it and serve with the sauce.

Tips on what to serve with this:

  • Tabbouleh is ideal with this.
  • A green salad, a plate of thinly sliced sunripe tomatoes.
  • A pilaf with tomato and aubergines (all the boerseuns : that is a rice dish) is perfect and makes a special meal.
  • Some plain boiled baby potatoes.
  • Grill aubergines on the braai and serve with the meat

Other ideas:

  • Use the marinade for chicken as well.
  • Add some ground cinnamon to the marinade and serve with hummus.
  • Serve with a bowl of Greek yoghurt

Recommendation for the meat: Neck fillets are deliciously tender. Otherwise I recommend lamb rump steaks, de boned and butter flied leg of lamb de boned. You can use the marinade for choppies but when you have de boned lamb the pistachio sauce works best

Warm Aartappelslaai

Posted by Ronel Roworth van Durbanville

Ingredients

6 Groot aartappels gekook
2 Uie gekap
1 Pakkie bacon gesnipper
125ml Olie
125ml Blatjang 100ml wit asyn
1 TBSP Mazina
1 Koppie melk

Potatoes. The one truly essential ingredient when making Potato salad.

Method

Braai die uie en bacon in bietjie olie tot gaar.
Voeg olie blatjang en asyn by en prut vir 2 min sonder deksel.
Meng die mazina met die melk en voeg by.
Roer tot dik.
Meng die sous met die aartappels. Bedien warm

Mielies with a Bacon Twist

Posted by Craig from Durban

Ingredients

4 Sweet Mielies with their leaves on
2 Packets streaky bacon

Method

Open up your mielies
Soak the mielies in a bucket of water for half an hour.
Take out the mielie and open up the leaves.
Take a piece of streaky bacon and stretch with the back of a knife.
Then take the stretched bacon and wrap around the Mielie.
Wrap as many pieces of bacon as you want.
Close the leaves and toss on the braai for about 20-30 minutes
Take off the braai.
Open up

The fat and flavour from the bacon flavours the mielei. Enjoy.

Basting for Spare ribs

Posted by Alpha Braaier

Ingredients

80 ml Honey
60 ml Soy sauce
45 ml Oyster sauce
30 ml Soft brown sugar
7 cm Piece ginger grated
3 Cloves garlic crushed
15 ml Tomato paste
1 ml Salt
1 ml Cayenne pepper
1 ml Ground cinnamon
Chopped parsley

Spare Ribs. What women are made of.

Method

Mix all together and baste ribs as you braai. You can marinade the ribs for up to a day beforehand in the sauce, if you wish.

Beef Burger

Posted by Woodtjopper

Ingredients

Patties

  • Lean beef mince
  • Worcester sauce
  • Salt & pepper
  • Spices

Sauce

  • Hot Mustard
  • Mayonaise

Method

  • Mix all the ingredients using enough olive oil to prevent the patties from cracking on the fire.
  • Form 200g patties by pressing them between your hands. If you have a freshly showered attractive girl around, use her armpits.
  • Braai the patties to medium and serve on soft hamburger rolls with a sauce of one part Hot Mustard on three parts mayonnaise.

Braai’d Butternut

Posted by Belinda

Ingredients

  • 1 x large butternut
  • 1 x tbls Olive oil
  • 1 x tsp Origanum or Rosemary
  • Salt & pepper to taste

Rosemary. Features in a very famous song together with Parsley, Sage and Thyme.

Method

  1. Skin the butternut
  2. Slice butternut into disks
  3. Mix other ingredients together
  4. Marinade the disks in mixture for 15 min (can be marinated the day before)
  5. Braai the butternut till soft

Boerewors Sosaties

Posted by Carmen van Zyl

Ingredients

  • Boerewors
  • Onion
  • Green Pepper
  • Pineapple
  • Cherry Tomatoes

Method

  • Chop vegies (except tomatoes) in big chunks
  • Cut Boerewors in 5cm pieces
  • Skewer wors & vegetables (alternating the two)
  • Braai until wors is done, but still juicy.
  • Tip: It is easier to cut & skewer wors if it’s still frozen.

Karma-Free Kebabs

Posted by Anne Campbell

Ingredients

1 x box Fry’s Traditional “Braai Sausages”
(defrosted & each sausage cut into 4 pieces)
1 x tin diced pineapples drained
1 x red onion
1 x punnet whole mushrooms
1 x yellow or red pepper
Skewer Sticks pre-soaked in cold water (so that they don’t burn on the fire)

Red Peppers. Not to be confused with Red chili Peppers.

Method

Place ingredients onto skewer sticks alternating the cut defrosted “sausages” and vegetables; place on a karma-free section of said braai for approximately 10 minutes on a medium heat.

Pofadder Wors

Posted by Kevin

Ingredients

1 lewer (bees of wild)

Peper

Steak en Chops speserye

250gram kaas

2 medium tamaties

1 groot ui

100 ml vars room    

Skaap vet derm

Method

Was die lewer skoon en trek die velletjie af (dit kan langdradig wees en jy moet geduld hê).   
Sny die lewer in blokkies (10mm x 10mm) Voeg peper     speserye by en meng goed
Rasper kaas met ‘n growwe rasper.   
Sny tamatie en ui op in klein blokkies.      
Plaas alles in een bak bymekaar en meng goed.   
Spoel die vet derm goed uit en sorg dat dit goed skoon is droog die derm af
Bind die een kant van die derm toe met tou stop nou die mengsel in die derm. Moet nie die derm te styf stop nie anders sal dit bars as jy dit braai. Dit moet ook nie pap wees nie. (so hard as wat jy wors stop)
Gooi die oortollige room in en bind toe met tou.   
Sit die pofadder in die yskas sodat die speserye en room kan werk. (3 ure plus)   
Braai op ‘n medium hitte vuur tot gaar.

Spicy Snoek

Posted by Dianna Da Costa

Ingredients

1 Big Snoek
1 Onion
1 Green Pepper
+ 4 red chillies
5 fresh garlic cloves cut in small peices
Fish spice
Foil

Method

Open snoek and cut all ingredients. Spice fish with fish spice (both sides). Place all ingredients inside snoek
Serve with nice patatoe salad and braai bread.

Miff’s Stuffed Fillet

Posted by Miff Marais

Ingredients

  • 1.5kg Beef fillet, trimmed
  • Salt & black pepper
  • 2 TBSP melted butter (or olive oil)
  • 100g smoked oysters (canned) – optional OR chopped canned mushroom pieces & stems
  • 3 TBSP fresh breadcrumbs
  • 3 TBSP fresh parsley, chopped
  • TSP dried thyme
  • TSP rosemary
  • Salt & black pepper
  • 2 TBSP melted butter
  • 1 Finely chopped onion
  • 1 Crushed clove of garlic (optional)
  • 2 TBSP sherry
  • 3 TBSP sour cream

Method

  • Make the stuffing first. Melt the butter, salt, onion and garlic.
  • Let it cool down for a few minutes
  • Then add the mixture of oysters (or mushrooms), breadcrumbs, parsley, thyme, rosemary, salt & pepper.
  • Add sour cream and sherry and mix well.
  • Cut the fillet down on one side of the fillet – leaving, the 2 ends closed. Stuff the fillet.
  • Tie with string to keep in shape. Season lightly and brush with melted butter.
  • Prepare fire and put a foil drip tray between the coals.
  • Place meat on grill and seal – braai all around.
  • Wrap the fillet in foil and place back on the braai – cook for 30-40 minutes.
  • Serve with a simple pasta (fettuccini or Fusilli) cooked al dente and mixed with a dash of Pesto and fresh cream (optional) .

Blou Bul Biltongpotjie

Posted by Kobus Jan Tromp

Ingredients

  • Olyfolie
  • Gegeurde sout
  • Ketel kookwater
  • 3 Uie, gesny
  • 1 Pakkie sampioene, gesny
  • 1 Pakkie gesnipperde spek
  • 1 Pakkie frankfurter worsies, gesny
  • 1 Pakkie cheesegriller worsies, gesny
  • 1 kg biltong chunks, gesny in 1cm chunks
  • Halwe pak geskroefde noedels
  • 1 Blik pitmielies
  • 3 Gesnyde soetrissies
  • 250g gerasperde kaas
  • 2 Houertjies vars room

Method

  • Braai uie en sampioene in olyfolie met gegeurde sout
  • Gooi spek by en braai vir 2 minute
  • Voeg dan die worsies by en braai vir 5 minute
  • Gooi skroefnoedels by met 1 ketel kookwater
  • Maak pot toe en kook vir 20 minute
  • Gooi biltong, mielies en soetrissies in
  • Maak deksel toe en stoom vir 5 minute
  • Maak oop en roer deur
  • Kyk net dat dit nie droog kook nie
  • Gooi kaas en room oor en laat staan vir 5 minute
  • Skep op en bedien met mengelslaai en waatlemoen.

Sampioensous vir Steak

Posted by Arend Louw

Ingredients

  • 1 of 2 pakkies gensyde Sampioene
  • 1 TBSP botter
  • 1 TBSP koekmeelblom
  • 1/2 koppie melk
  • 1 Houertjie room
  • 1 Blokkie Bisto
  • Aromat

Method

  • Maak gesnyde sampioene gaar in ‘n pan sonder enige sout. Dreineer die water of sampioensap en hou eenkant.
  • Smelt botter in pot, voeg die koekmeelblom by, meng.
  • Gooi die melk by en meng weer goed.
  • Dit sal en moet lekker dik wees. Hou ook eenkant.
  • Maak die room stadig warm in ‘n plat pan.
  • Terwyl dit warm raak, neem ‘n teesiffie met Bisto en strooi eweredig oor die room terwyl jy goed roer en todat dit ‘n ligte “tan” kleur het.
  • Wanneer die room warm is, (pasop vir aanbrand) roer die meelmengsel in en meng tot glad. Gooi nou die sampioene in en gebruik die sampioen se sap om die sous te verdun indien nodig.
  • Kry die Aromat nader en sprinkel na smaak.
  • Tip: Vir ‘n pepersous, gooi varsgemaalde peper (na smaak) in dieselfde sous met of sonder sampioene. Ryk en lekker.

Monkeygland Steak

Posted by Braden

Ingredients

  • 500grams Rump Steak
  • 1/2 jar (200ml) Steers Monkeygland Sauce
  • 2 crushed cloves of garlic
  • 3 tablespoons tomato sauce
  • 2 teaspoons olive oil
  • Seasoning (Sea Salt & Pepper)

Monkeygland. Not to be confused with Monkeyland, close to Plettenbergbaai.

Method

    1. Mix all ingredients together.
    2. Add cuts of meat.
    3. Gently massage the marinade into meat.
    4. Leave in fridge for at least 3 hours. (The longer you leave it in, the more tender it will be)

      Braai & Enjoy

      Newspaper Boeries

      Posted by Ben Olivier

      Ingredients

      • Boerewors
      • Newspaper

      Method

      • Break Boerie into 20cm pieces and roll each one up in a newspaper page. Twist the ends up like a Christmas cracker.
      • Throw onto very hot coals for 3 minutes, turn and leave for another 3 minutes

      OR

      • Throw into huge flames for 2 minutes, turn and leave for another 2 minutes
      • Remove from the fire.
      • The last couple of layers of newspaper is still perfect due to the boerie sweating and releasing moisture. Remove all paper and enjoy the best moist Boerie ever

      Great steak

      Posted by Emile Joubert

      Ingredients

      Vleis:

      Sous:

      Twee koppies Coke
      Halwe koppie brandewyn
      Eetlepel Mrs Ball’s blatjang
      Twee eetlepels sojasous
      Twee eetlepels goeie asyn (nie balsamies nie – dis te soet)

      Method

      Verhit pan    
      Gooi die Coke en Brandewyn in die pan.     
      Voeg Mrs Ball’s by. Kook af tot die hele storie ‘n dunnerige stroop maak.     
      Klits dan die sojasous en asyn by     en kook vir nog so 3-4 minute. Koel af.

      Nou vat jy jou sirloinsteaks en plaas hulle in die swart sous. Bedek die vleis met die sous en los vir 30 minute maksimum.      
      Braai nou die steaks op jou rooster     op oop warm kole. As

      Dieselfde marinade kan uiteraard op rump     T-been en filet gebruik word.

      FILET ? HEEL GEBRAAI    

      Hierdie ware primasnit is nou nie geuriger as sirloin of rump nie     maar die malvasag tekstuur is sensueel. Ek hou daarvan om voor die braaislag vir my ?n paar skywe te sny en sommer rou te eet met peper en suurlemoensap.

      Hoe ook al ‘n filet braai fantasties op die kole

      Smeer die filet met olyfolie sout en peper.

      Kry jou kole op die vlak waar jy jou hand vir vier tellings op roosterhoogte kan nou.     

      Sit filet bo op die rooster. Gee elke kant van die silindriesvormige vleis so ‘n minuut se hitte om te kleur en te siel. Nou draai jy hom elke drie vier minute.

      Vir ‘n gewone filet van twee kilogram gaan 20 minute genoeg wees om hom halfgaar te kry warm in die middel maar pienkrooi. So 30 minute hoort jou vleis op die medium-gaarvlak te bring

      As jy met ‘n spul gaste sit wie se voorkeure verskil  sny die filet in hompe en haal van die kole af soos wat dit vir die verskillende smake benodig word.

      Belangrik: ‘n groot snit beesvleis soos hierdie het tyd nodig om te rus nadat dit gebraai is. Hou dus die vleis warm vir so 10 tot 15 minute nadat dit van die kole gehaal is en voor dit bedien word. Dit gee die vloeistof binne-in die weefsel en die lopende vette kans om met mekaar te trou ‘n huwelik wat ‘n verstommende kind genaamd ‘geur’ baar.

       

      Mostert Fillet Steak

      Posted by Bertus

      Ingredients

      Fillet steak    
      Mostert    
      Agurtjies    
      Spek strips

      Method

      Vat die fillet en “vlek” hom aan die bokant.
      Meng mostert en agurkies en druk dit in die fillet. Vou hom toe en draai hom toe met spek strips.
      Druk tandestokkies in om die spek vas te hou.
      Maak hom gewoonweg gaar.

      Traditional Sauce to go with Maize meal Porridge

      Posted by Heather Slabbert

      Ingredients

      • 1 Large onion chopped
      • 6 – 8 Large tomatoes blanched
      • Garlic
      • Oil
      • Salt & pepper
      • 3 TBSP of chutney
      • Worcester sauce – a couple of squirts
      • 4 TSP of sugar

      Tomatoes. What British tourists look like when they visit South Africa.

      Method

      • Fry the onion and garlic in a big pot over moderate heat until soft.
      • Add peeled and chopped tomatoes as well as remaining ingredients and cook over low heat for 1 hour
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