Category Archives: Recipes
Pan braaied steak flambe
This recipe was pioneered during the great Braai Tour of South Africa in 2011. It was Day 34 of the tour and all members of the touring party was understandably used to a very high level of braaing. Normal meat for normal people wasn’t cutting it anymore. For the first time in quite a while it was just the six members of the touring party, nobody else. We were in Baviaanskloof and sleeping in a cave; we had about 3 kilograms of rump steak between the six of us and the film crew wanted something special as this was also the last braai of a TV episode. I went with pan braaied steak flambe for starters (this recipe) and steak prego rolls for mains. After the episode aired there were quite a few emails asking for the recipe. Here it is.
The actual braai took place in the dark, and as we were filming during that for the TV show, no flashlight photography was possible.
Ingredients
- Matured Rump steak (100 grams pp for starters, 200 – 300 grams pp for mains)
- Olive Oil
- Salt & Pepper
- Klipdrift
- Cream (optional)
- Pat salt and pepper into/onto both sides of the steak.
- Place the pan over the flames. This recipe works very well as a starter as it is best prepared whilst the fire is still burning. Use an old pan, or a cast iron pan, or whatever pan you generally use on the fire.
- Generously add some olive oil to the pan. You might even want to put the oil in the pan before putting the pan on the flames.
- As soon as the oil is really really hot, place the steak in the pan. Take care not to splash some of the boiling hot oil on yourself. The pan can stay on the flames during this whole process.
- Turn the meat after about 2 minutes and remove from the fire after about another 2 minutes (very thin steak shorter, very thick steak longer).
- Add a generous dash of brandy to the pan, take the pan back to the flames and slightly tilt so that the brandy can catch fire.
- Remove the pan from fire and let the meat rest for a few minutes.
- Cut the steak into strips (in the pan, or on a cutting board) and return the meat to the pan, so that it can further absorb some of the sauces in the pan.
- Serve as is, potentially grinding additional sea salt onto the meat if needed.
- Originally I served this recipe as is from the pan to everyone around the fire. If you are going to plate it, let the meat rest on a cutting board before you slice it up. Whilst the meat is resting add a dash of cream to the sauce in the pan, bring to boil and use that combined sauce (essentially consisting of olive oil, meat juice, salt & pepper & cream) on the plated steak strips.
- You can obviously also just add cream to the sauce even when serving straight up from the pan.
Breakfast Braai
With the early morning games of the Rugby World Cup around the corner, we’ll all be having many breakfast braais in the next few weeks. This is how it’s done:
Just before serving the braaibroodjies, insert one sunny side up egg.
Ingredients:
- cheese (I prefer aged cheddar)
- tomato
- onion
- chutney
- salt & pepper
- butter
- eggs (baked sunny side up in a pan)
The braaibroodjie (braaied toasted sandwich) is arguably the highlight of any braaing experience. Many South Africans braai meat simply as an excuse to also have braaibroodjies. The traditional braaibroodjie is done by making a sandwich with cheese (I prefer aged cheddar), tomato, onion, chutney, salt & pepper with butter on the outside. Braai this sandwich in a closed grid over very mild coals until the outsides are golden brown and the cheese is melted. If you’re having a breakfast braai then bake some eggs sunny side up in a pan on the braai or stove, and when your braaibroodjies are finished gently pull them open and insert one egg into each. You now have a breakfast braaibroodjie.
Alternative:
Thin boerewors braais for about as long as braaibroodjies. When both are done, insert some of the former into the latter.
In addition to braaibroodjies, boerewors rolls are one of the true classics of the South African braai; a fresh piece of braaied boerewors in a hotdog roll. The boerewors braaibroodjie gives you the best of both worlds. Whilst braaing your braaibroodjies, braai some thin boerewors as well. When both are done, gently pull each braaibroodjie open and insert a few short pieces of boerewors into each. Your guests will not be disappointed, you will not be disappointed, and your life might have just changed.
how to braai snoek
This is the ultimate snoek braai recipe and include various snoek braai tips and advice on decisions at different stages of the snoek braai. A collection of knowledge from various famed snoek braaiers result in this snoek braai recipe and description. Once you have mastered what follows below it stands to reason that you will experiment and develop your own special way of braaing snoek using this as a foundation.
Snoek should be braaied open. Oil the skin side and pat salt & pepper into the flesh side.
Ingredients
- 1 fresh snoek
- Olive oil
- Salt
- Pepper
- 150 ml apricot jam
- 100 ml butter or olive oil
- Juice of 1 lemon
- 4 chopped garlic cloves
- 25ml soy sauce (optional)
- 50 – 100 ml white wine (optional)
- Dash of chilli sauce (optional)
This is how a snoek should look when it's ready.
Method
- When you buy your snoek, ask for it to be cleaned and for the head and tail to be cut off.
- When starting the actual snoek braai process at home, wash the snoek under cold running water.
- Now the snoek needs to be dried. This can be done in one of three ways:
- By hanging it in a cool area with a draft blowing over it. Hanging up a snoek is not always easy if you don’t live in a fisherman’s village on the Weast Coast so an easy way of hanging the snoek to dry is by already putting it in the grid that you will be braaing it in, and hanging the grid on a hook in a cool place with a slight draft, for example under a tree;
- By salting the snoek with coarse sea salt that will absorb all the water;
- By blotting it with paper kitchen towels.
- Whichever of these methods you use, do make sure that flies cannot make a pre-emptive strike and that your snoek has some defence system against aerial attack by flies.
- Using a small pot on the fire or on a stove, lightly fry the chopped garlic in the butter. Then add the apricot jam and lemon juice. If you want to add some of the optional ingredients, do so now. Heat and stir until everything is melted and mixed.
- If you salted the snoek in step 3, you now have to shake off all the course sea salt. Most of the big visible pieces need to be shaken off as a tooth can be broken on them. Obviously some of the salt would have transferred onto the snoek so keep this in mind when adding extra salt in one of the next steps. This “pre salting” of snoek with coarse sea salt is loved by some and hated by others. You need to test whether it works for you.
- A snoek should be braaied “open”. Smear the skin side of the snoek with oil so that it does not stick to the grid and now place in the grid, skin side down. There are two ways:
- Straight onto the grid. Coals will need to be slightly gentler as the skin might burn easier. More heat goes straight into the fish as it will not be deflected by the foil. You definitely need to pay more attention and make sure you don’t burn the fish. The skin side of the fish will end up slightly crisper.
- Foil on grid and fish on foil. Coals can be hotter as the foil protects the fish from getting burned. Another advantage of doing it on foil is that you can fold up the sides of the foil, which saves any basting and sauce that runs off the fish. The fish will then partly “boil” in the sauce (a good thing). Fish braaied on foil is also easier to lift completely onto a serving tray still on the foil.
- Grind salt and pepper onto the flesh side of the snoek and lightly pat it onto the meat.
- Braai time: Whether you are using foil or whether the skin side went straight onto the grid, a snoek should be braaied for about 15 minutes in total. This time can slightly deviate depending on heat of coals, height of grid and size of snoek. The skin side of the snoek will be down for about 80% of the total braai time. You can test whether the snoek is ready by inserting a fork in the thickest part and slightly turning the fork. If the flesh flakes, the snoek is ready.
- When braaing with foil I would braai 10 minutes skin side down, 3 minutes flesh side down (and during this time remove the foil from the skin side) and then a final 2 minutes skin side down to brown the skin.
- When braaing without foil I would go 12 minutes on skin side and then turn and give 3 minutes on flesh side to brown flesh side. There is a far greater risk of burning the snoek here, so you may also want to turn it more often. If you do, then you need to baste it after each turn, so make sure you have enough basting sauce by adding the white wine, or simply increasing all the ingredients of the basting sauce.
- Basting the snoek: The basting should happen during the time that the flesh side is up. Use a brush or simply drip it onto the fish with a spoon. You can baste as often as you wish until all the basting is used. Should you find that you would like to use more basting, then increase the basting part of the recipe next time.
Additional snoek braai advice and tips
- There is a constant risk that the fish will stick to the grid, so gently shake whichever side of the grid is on top at any stage of the braai to loosen it from the meat.
- Serve the snoek skin side down, flesh side up.
- It can be dished using a spatula. Break rather than cut through the snoek (as you would for example do with a pizza) as cutting through the snoek would also cut the bones into smaller parts, which can get stuck in your throat. Normal uncut snoek fish bones are quite large and you will easily spot them.
- Snoek is best served with a side of soetpatats, which when translated into English is sweet sweet-potatoes.
How to braai steak
How to braai the perfect steak.
The one thing that you really should be able to comfortably braai perfectly at your own house is a steak. If you stick to a few basic guidelines and pay attention to what you are doing, this is a skill that you will master in no time. Once you can comfortably braai a steak perfectly at home, the knowledge, skill and experience can also serve as the foundation for doing it anywhere else, in whatever strange braai conditions life might throw at you. Braaing the perfect steak assumes that the actual steak that you are braaing is of a certain quality. However good you braai it, a bad piece of meat is never going to turn out great.
1) The steak should be at room temperature by the time it goes onto the fire.
- If is was/is in a fridge, take it out well in advance, and leave it in the shade or indoors. (When you make the effort to buy great steaks, you are probably not going to freeze them, but should the steaks that you want to braai be frozen, transfer them from the freezer to the fridge at least a day in advance to allow them to thaw at a gentle pace).
- Its already 100% protein, so cover it with a cloth to keep the flies and bugs away. If there are dogs, place it well outside their reach.
2) You need copious amounts of extremely hot coals.
- If, and this is preferable, you are making a real fire with real wood, make a big fire from the outset. Do not make a medium sized fire and add more wood later. By the time the second batch of wood has burned out, the coals of the first batch will be half dead. Once the meat goes onto the fire, the process will be over quickly, so if you want to stand around the fire and discuss life with your guests for a few hours before you eat, make a medium sized fire by all means. But when you intent to braai, add lots of wood, wait till its burned out, and braai.
- If there was only wet wood available at the petrol station and you are using charcoal, light quite a lot of it. For a small braai, consider half a bag. Its not uncommon for me to use a whole bag of charcoal when braaing steaks for a dinner party.
- If you are wondering whether you have enough heat, then the answer is probably no. For these easy steps to a perfect steak to work, you need peace of mind that your coals are extremely hot. This is important.
To braai the perfect steak you need lots of really hot coals.
3) The exact height of your grid is not important. Anything between 5 and 15 centimetres is fine.
- The important thing is that you when you braai steaks at your own house, you always braai them on the same height, and that you know exactly what that height is.
- When you are braaing at a new location, you should compare the height of the grid to the height of the grid when braaing steaks at home, and adjust braaing time accordingly.
4) Steaks should be done medium rare.
- If you really prefer your steaks rare and aren’t just saying it to try and sound rougher than everybody else ordering medium rare, then you should not be ordering rare steaks anyhow. There are two great dishes for you to try. Steak Tartar, and Beef Carpaccio.
- If you prefer your steaks medium, then start buying better quality steaks, learn how to braai them better, and acquire the acquired taste of enjoying them medium rare.
- If you prefer your steaks medium well or well done, then why exactly are you reading this? You are surely quite capable of messing up meat all by yourself.
- If one of your guests wants their steak medium, and you prepared enough extremely hot coals to start with, then there will be quite enough heat to get her steak medium by the time everybody else has been seated and served.
- If one of your guests wants their steak medium well or well done, refuse.
5) Take the time when the steaks go onto the grid and take them off after about 7 minutes.
- Steaks cut to a thickness of 2,5cm to 3cm, braaied on extremely hot coals and a 10cm grid height take about 7 minutes in total to become medium rare.
- After 2 minutes turn the steaks. After another 2 minutes, turn them again; now turn after 1:30 more minutes, and then a final 1:30. They are now ready.
- It’s perfectly acceptable to ask someone else to keep the time.
6) Use braai tongs, not a fork, to turn the meat. A fork will make holes in the meat, and you might lose some juice.
7) After the first turn of the meat, you may start salting, spicing or basting the meat.
- Adding salt before this might cause the salt to draw out some of the moisture in the meat. This is a high school science concept known as osmoses.
- Rubbing salt or spice into the meat shortly before the braai will not draw out any significant amount of moisture and is thus fine. There is a risk that some ingredients in the spice will burn on the extremely hot coals though.
- Adding salt before the braai does not make the meat tough. Buying bad quality meat makes the meat tough.
8) If you are using a closed grid (toeklaprooster) then all the steaks will obviously be turned at the same time. If you are turning the steaks one by one then turn them in the order that they went onto the grill and also remove them from the grid in that order.
9) Meat needs to “rest” a bit after the braai, before you eat it.
- This gives the juices in the meat the opportunity to settle down, and not all run out when you cut the meat.
- What you need to watch out for when resting meat is that it does not end up cold by the time you eat it. There are two easy ways to counter this problem. Heat the bowl that you are placing the meat into when taking them from the fire; and heat the plates you will be eating the steaks from.
- By the time that everybody have been seated and served, the meat has rested enough.
- Do not put the steaks in an aluminium braai bowl with lots of other meat and into an oven where they will steam cook for another hour whilst some fool is braaing his frozen chicken. Your steaks will be ruined by the time you eat them.
After having followed the above steps you need to make an honest assenement of whether the steaks were perfect. If they were not, you need to repeat the above steps, making slight adjustments until you have fine tuned your technique to perfection. The most obvious mistakes to make:
- If the steaks are burnt black on the outside, there is a very good chance that its not the meat, but the marinade or spices that are burnt. The easiest way to get rid of this problem is by using a different, or even better, no marinade in future.
- If the steaks are done medium or well, then they were probably cut to thin. Use steaks that are thicker in future, or, braai the same steaks but for a shorter time.
- If the steaks look great when you slice it and look at it from the side, but are quite tough to chew, then they probably come form a badly raised animal, or they were not aged properly, or both. Buy your steaks at a different place in future.
- If the steaks are underdone, then your fire was not warm enough. Repeat the process, and really go all out with that fire next time. You will be surprised how much heat a piece of un-marinated meat can withstand for 7 minutes without getting burned.
Once you can perfectly braai steaks at your own house, it’s easy to do it anywhere else as well. If there are less than ideal coals, try to set the grid very low. If the steaks are cut exceptionally thick, braai them longer and vice versa when they are cut especially thin. If the grid only has one setting and that is very high, allow a little extra braaing time.
The Rotherhamburger
My friend Seth Rotherham is many things including editor of 2Oceansvibe.com, DJ on 2Ocensvibe Radio, owner of 2Oceansvibe media and GQ’s best dressed man in 2010. Then there is also the Butlers pizza named after him (The Rotherham). But none of this really makes him a real man as defined by people living in Bellville, De Aar, Bloemfontein or Pretoria. That changes today, with the official launch of the Rotherhamburger. Seth hosted me for a braai at the 2Oceansvibe Radio studios this morning for what was my final braai in Cape Town before leaving to the next stop of the Braai4Heritage tour, the wine capital Stellenbosch. At the braai this morning I launched “The Rotherhamburger, inspired by Seth Rotherham”. The Rotherhamburger is a decadent chicken burger topped with feta, bacon, mozerella and salami.
The Rotherhamburger by Jan Braai, inspired by Seth Rotherham, as pictured at its launch in Cape Town by Jan & Seth.
Ingredients (makes 4)
- 4 chicken breasts
- 4 hamburger rolls
- 8 slices salami
- 8 slices bacon
- 8 slices mozzarella cheese
- crumbled feta feta cheese
Method
- Light the fire.
- Spice the chicken breasts with your favourite chicken spice.
- When the coals are ready braai the chicken breasts until medium (about 10 minutes) and fry the bacon in a pan on the fire or in a pan on a stove.
- Assemble the burger as follows: Salami, feta, chicken breast, mozzarella, bacon. (The chicken and bacon will melt the mozzarella, thus logic dictates that you can also assemble it: bacon, mozzarella, chicken, feta, salami).
Tips
- If you use good quality salami and bacon it will make the burger taste even better.
- Chicken breasts dry out easily when overcooked.
Leg of lamb potjie
I was recently (at the time of writing a few minutes ago) asked for a leg of lamb (skaapboud) potjie recipe on Twitter. That medium allowing only 140 characters, I thought it better to answer the question here. I’ve done a few leg of lamb potjies in my life, but never from a recipe. Leg of lamb is such a great meat to start with that you need to stick to the basics of potjie making and the result will be awesome.
This potjie might or might not have contained a leg of lamb at the time of taking the photo.
Ingredients
- 1 Leg of lamb (on the bone, I assume, but off the bone also fine and will be ready sooner).
- 2 chopped or sliced onions
- 3 cloves of chopped garlic
- 1 stick of chopped celery
- 1 kg of chopped tomatoes
- about 5 peeled & cut potatoes
- about 5 peeled & cut carrots
- Whichever other interesting vegetables are on hand. This could be green beans, baby marrow, mushrooms, peppers, sweet potato, etc. Anything really.
- Dried fruit
- Olive oil or butter
- Salt & pepper
Method
- Place the pot on the fire and heat the olive oil or butter.
- Add the onions, garlic & celery and fry for 2 minutes.
- Add the leg of lamb, and brown on all sides. If the pot is too warm and the meat is burning, add a few tots of wine. (At the time of writing it was 28 December, I assume there is some leftover wine in your fridge).
- Grind salt & pepper onto all sides of the meat.
- When the meat is brown, add all the tomatoes.
- Put the lid onto the pot, and gently simmer for 1 hour.
- Open the lid, smell the pot, pat yourself on the back.
- The piece of meat should lie roughly in the middle of the pot.
- Pack all the potato pieces and then all the carrot pieces around the meat.
- Now all other vegetables that have to be eaten cooked (for e.g. sweet potato & pumpkin) as well as the dried fruit. Grind salt & pepper onto the top layer of what you see.
- Do not stir the pot, but gently ensure there is enough liquid in the bottom, and that it’s not burning. If unsure, add a bit more wine.
- Replace lid and simmer for another hour or 2.
- Now add all the vegetables that one can eat uncooked (e.g. mushrooms, baby marrows, peppers).
- Replace lid and simmer for another half hour.
- Remove pot from fire and prepare to serve with rice or, and I prefer this, fresh bread.
- You will still need to slice the meat. Either in the pot, or on a cutting board on the side.
Other comments
- Do not stir the pot at any time. This will break the vegetables and make you look like an amateur.
- At the end of the process, just before serving, you should have minimal free flowing liquid in the pot and a nice thick sauce surrounding the bottom vegetables. We are not making soup. Using chopped tomatoes instead of water at the start will greatly aid you in this goal at the end.
Kassler parcels
Ingredients
- 6 kassler steaks
- mustard
- butter
- 6 cloves
- 6 pineapple rings (from a tin)
Method
- Lubricate 6 pieces of tinfoil, big enough for a kassler steak each, with Olive Oil, Butter or Spray&Cook.
- Smear both sides of the steaks with a little mustard and place on tinfoil.
- Top with a pineapple ring with a clove stuck into it.
- Place a dollop of butter in the middel of each ring.
- Fold the sides of the pieces of foil upwards to make parcels and put on the fire for 20 – 30 minutes until done.
- Enjoy
Thanks Tanya
The Braai Turtles
This will not really work on a braai, but next time you fire up your man oven* to roast a chicken, perhaps braai a few turtles for the kids.
Who will they love more? Mother that makes them bath or father that gives them this?
- Handmade beef mince patties.
- Topped with cheddar cheese.
- Wrapped in a bacon weave.
- Add cut viennas as the heads, legs and tail.
- Bake in Man Oven* for 20 – 30 minutes.
* If you dont know what a Man Oven is, take this link.
Thank you Tobias
Sweet Chilli Lamb Chops
This was submitted by avid braaier from Durban, Amith Gosai. If you have a special recipe worthy of being on this website, please submit it at the bottom of the recipes page. But follow the example set by Amith, and type clearly and coherently, so that the recipe can be understood and executed by other people. We are not necessarily looking for poetry, but for clear instructions. If you have additional advice, give it. If you have a camera that takes decent photos, take a picture of the dish, and email it to me.
Sweet Chilli Lambs Chops, photo courtesy of Amith Gosai.
Ingredients
- Any cut Lamb chops (4)
- 3 green chillis
- 1 clove garlic
- fresh ginger
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp brown sugar
- 1 tsp turmeric powder
- 1tsp lemon juice
- 1tsp Worcester Sauce
- 2 tbsp olive oil
- 2 tbsp bbq sauce (any variety)
Method
- Mince the chilli’s, garlic & ginger then mix together in a big mixing bowl.
- Add the salt, turmeric powder, brown sugar & black pepper.
- Mix well and add the oil to form a paste.
- Add the bbq sauce, lemon juice & Worcester Sauce.
- When you have your marinade, rub it onto each chop making sure you coat them well. Allow to marinate in the fridge for an hour after which its ready to go on the hot braai.
Additional Advice
If you find it dry, you can make a quick basting sauce for it while on the grill. melt butter, peri peri sauce & honey. mix well & pour over the chops as they’re getting braaied.
How to make putu pap
Now that you can blow a Vuvuzela, the next step is learning how to properly make Putu pap. Putu pap, also known as “Putu Porridge” and “Krummelpap” looks good and tastes great, but is sometimes difficult to make if you did not grow up in the Freestate. When I left the comfort of my parents house, or rather, the comfort of the house assitant of my parents house, I made sure that she first answered one critical question: How do you make Putu Pap?
Swartpotjie (Cast Iron Pot), Fork & Wood. All the equipment that you need.
Ingredients
- 2 cups of water
- 3 cups of maize meal
- 1 teaspoon of salt
- some more water
Method
- Bring the 2 cups of water to boil in a cast iron pot.
- Add the salt to the water.
- Throw the 3 cups of maize meal in the water, aiming for the middle. You should now see a tower of maize meal resembling a mine dump, its base in the water and top protruding. Do not touch it.
- Put the lid on the pot, and remove from the fire. Leave the pot with the gentle heat of some coals for 20 minutes, until all the water was absorbed into, or steamed into, the maize meal tower.
- Remove the lid. Take a big fork, the one you use for holing a leg of lamb whilst carving it, and stir the porridge, until it looks like Putu pap.
- Add some more water (about half a cup, depending on how much heat you had in the first 20 minutes, and how moist you want the end product). All water added should be instantly absorbed by the porridge. Stir again.
- Replace the lid, and let steam for another 20 minutes on the gentle heat of coals. Resist the temptation to open the lid all the time, but opening once or twice to stir it again and see that its not burning is acceptable.
Other comments
- If the bottom of the porridge burns a crust in the pot, don’t stress, this is quite normal and does not influence the taste negatively. The crust can easily be removed afterwards.
- This recipe is foolproof and works as well almost as well on a stove.
- A nr.1 or nr.2 pot works best for this amount or maize meal, but a bigger pot will also suffice.
- If you want more porridge, the recipe can be scaled, keeping the same ratios.
How to braai a Mackerel
In the past, my fish eating has basically been limited to braaied snoek and the occasional Sushi in Seapoint. A few weeks ago I taught myself how to braai Salmon during a trip to Norway, and that now forms part of a short list of “fish meals that I eat”. That list grew to three, when I learned how to braai a mackerel. I am pretty sure that there is not a better way to braai a mackerel, and at the time of eating, I said that it was the “best braaied fish that I have ever eaten”.
Mackerel, en route to the braai.
Ingredients (per person)
- 1 small mackerel
- 5 cloves of garlic
- few sprigs of thyme
- few sprigs of parsley
- half a lemon
- olive oil
- salt & pepper
Method
- Wash the inside and outside of the Mackerel with water, and tap dry with a paper towel.
- Grind Salt & Pepper on inside & outside.
- Make 4 or 5 incisions on each side of the fish with a sharp knife.
- Place half a garlic clove and some parsley and thyme in each incision.
- Put the rest of the Parsley & Thyme inside the fish, and squeeze lemon juice into inside and onto outside of the fish.
- Brush outside of fish with olive oil (for taste, and for not sticking to the grid).
- Place inside a fish grill (if you have one, otherwise a normal grill) and braai for 15 minutes on medium coals.
Peri Peri sauce recipe for a braai
There might be better places than Mozambique to get quality Peri-Peri sauce, but them I am not aware of them. Mozambique is of course pretty far when you happen to be touring Europe and want a braaied Prego Steak Roll. This is what I did:
Everything you need for Peri Peri sauce. (Not all the garlic, just two cloves).
Ingredients
- 1 Red Bell Pepper (Some recipes call for paprika powder. Paprika is another name for what we call Red Pepper, so I used a fresh one).
- 2 Chilies (read “other comments” below)
- 2 Large cloves of garlic
- 1 Lemon
- Olive Oil
Instructions
- Chop the pepper, chillies and garlic into a bowl and squeeze the juice of the lemon onto it.
- Use a food processor or hand held blender and puree the above.
- Add oil and mix with a spoon.
Other Comments
- Take care when visiting the bathroom after chopping chilies.
- “Two chillies” is a relative concept. After you put the hand held blender to the mixture, and all the pips are chopped and blended into the sauce, it gives the burn you are looking for. If it’s not enough, add another chili.
- When squeezing out the juice of the lemon, make sure the pips don’t join the party.
- You can add as much oil as you wish. Sunflower oil will also work.
- This sauce will also go very well with braaied Chicken, and with braaied white Fish.
- Marinade the steaks in some of the sauce. Heat the rest of the sauce before adding it to your braaied steak and roll.
- The sauce is even better the next day.
Braaied Chicken, Feta & Sundried Tomato Burger
All burgers are not created equal. There will be no long introduction story for the braaied Chicken, Feta and Sundried Tomato burger patty. The recipe speaks for itself. This is a development of a recipe published by journalist Lise Beyers a while ago.
The deluxe version of a chicken burger. You get the picture.
Ingredients (for four patties)
- 4 Chiken Breasts
- 2 Feta Wheels
- 1 pack (200g-250g) Sundried Tomatoes
- Olive Oil
- Salt & Pepper
- If you like herbs, herbs.
Method
- Cut Chicken breasts, Feta and Sundied Tomatoes into pieces.
- Mix the above and Olive Oil, Salt, Pepper, Herbs in a bowl.
- Divide mixture into four, and make four patties.
- Place foil in a grid, and wet the foil on four places with olive oil. Place the patties on these four spots, and start to braai. Risk of burning is minimal due to the foil, so heat is not your enemy.
- Place another sheet of foil on top, close the grid, and turn. Continue braaing until the patties are set, and then remove the foil from both sides, when each respective sheet is on top.
- Braai until the chicken is done, and serve on buttered prego rolls.
Hamburger on the braai
I recently went to Hamburg, and did some research on the origin of Hamburgers. To read about that (the origin, not the visit) click here. After all of that, I was obviously in the mood to braai a Hamburger, so this is what I did: Store bought Hamburger patties. You can obviously make them yourself but this really is a “Monday of Tuesday night after-work braai recipe”. The packet I bought had four patties, and I was surprised by the quality (see this close-up photo of a patty). According the packaging you can defrost it first, or braai it frozen. So I defrosted two, and left the other two in the fridge. The ones that went onto the braai frozen braaied easier, as their sides sealed before they could stick to the grid. All four tasted the same in the end.
Yes, this is exactly what it looks like. A patty, on the braai, with some cheese melting on top of it.
Ingredients
- 4 Hamburger patties
- 4 Hamburger rolls
- 4 Thick slices of cheese
- 1 Big, 2 Medium or 4 Small Tomatoes
- 4 Lettuce leaves
- Hamburger sauce (I bought this at the store to try it out, was pretty good, but a mix of Mayonaise and Chutney will be even better).
- Dried Onion chips (If you cannot find this, fry two real onions).
Method
- Braai the patties until medium turning 3 – 5 times in total. Just before the patties are ready, after the last turn, place a slice of cheese on top of each so that the cheese can slightly melt.
- Put a patty with cheese on the bottom half of each bun, and add all the other ingredients.
- The order really does not matter, so go for something that will look good on photos.
- Eat. In my opinion eating French Fries at home is really stupid and the time spent making them could be spent standing around the braai. If you want to eat more, braai and make more hamburgers.
Salmon on the Braai
I spent the past weekend in Oslo. My knowledge of Norway is pretty limited and by far the most exiting part of the visit for me was the possible access to fresh Norwegian Salmon. I was not disappointed. Due to the bad weather, the first piece of fresh fish that I bought could not be braaied, so I cut it up in pieces and ate a man sized portion of Salmon Sashimi. The next day I had better luck with the weather, and managed the braai described below.
Braaied Salmon. One of the best meals you will ever eat.
Ingredients per single serving:
- 250 gram Norwegian Salmon fillet
- Dash of Soy Sauce
- Quarter of a Lemon
- Dash of Olive Oil
- Black Pepper
Method
- Drizzle the fish with Soy Sauce on both sides.
- Squeeze the juice of the lemon over both sides.
- Roll the fish around in the sauce, making sure all parts are covered, and then drizzle with Olive Oil.
- Grind a bit of black pepper over the fish.
- Leave for 10 – 20 minutes for the sauces to slightly enter the meat. Longer is not good, as the delicate meat of the fish will then be broken down to much by the marinade.
- Turn the meat around one final time, ensuring maximum exposure of all sides to the marinade.
- Braai for between 5 and 10 minutes on medium coals, turning only once.
- Eat immediately whilst still warm.
Lewer in netvet (Skilpadjies)
Posted by Peter-jasies
Ingredients
netvet
skaaplewer (kudu lewer is net so lekker)
1 groot ui
1 sny brood
kruinaeltjies
neutmuskaat
sout en peper
Method
Laat die netvet in sterk warm water voor jy die lewer daarin sit anders kraak dit. Vir elke 1 skaaplewer benodig mens omtrent 1½ netvet as jy dit in klein porsies gaan oprol om oor die kole te braai. Maal die lewer met die ui ‘n sny brood, speserye, sout en peper. Sny die netvet in 6 cm stukkies. Skep dessertlepelsvol van die gegeurde lewer daarop . Vou die netvet toe om die lewer. Meeste van die vet braai weg en net die lekkerte bly oor. Braai oor ‘n stadige vuur of in ‘n swaarboompot.
My Snoek Braai
Posted by Leon Witbooi Courtesy Die Burger
Ingredients
1 med -large fresh Snoek
Garlic Marinade (1)
6-8 large TBSP mayonaise
3 large TBSP fine garlic paste
Salt
Pepper
Sweet Marinade (2)
More or less 6 TBSP fine apricot jam
Tomato sauce
Regular chutney
BBQ spice
Sugar
1 TSP masala
One standard braaied snoek. Serves four.
Method
Clean snoek & salt lightly. Mix marinade 1 and 2 in separate jars. Using a basting brush baste the snoek with marinade 1.
Place on grill and on the coals.
Turn the grill 1-2 times while basting.
Remove snoek and baste with marinade 2 while braaing. Turn the grill 1-2 times while basting.
It should be lekker moist.
Remove snoek and serve with garlic bread and salad.
Sweet Potatoes
Posted by Anelia from Mpumalanga
Ingredients
Medium size sweet potatoes
Foil
Butter
Salt
Sweet potatoes can be spotted in the left bottom corner of this photo.
Method
Cover each sweet potatoe in foil.
Place between the burning coals.
Leave for approximately one hour.
Enjoy with butter and salt.
Bacon and Onion Bread
Posted by CarFunSale
Ingredients
- Ready made bread dough
- Chopped Bacon
- Chopped Onions
- Chopped Greenpeppers
Onions. Remember to delegate peeling and chopping them, as it burns your eyes.
Method
- Fry bacon, onion and greenpeppers in a pan.
- Roll out bread dough and spread bacon mix on surface.
- Roll up like a swissroll.
- Put into flat bottom potjie and bake on coles or
- put into a ovensafe dish and bake in oven.
Snoek Braai
Posted by Piet Smith van Roodepoort
Ingredients
1 Rou Snoek gevlek
Aromat
1 Pakkie Denny sampioene
Bottel Royco Italiaanse Slaaisous
Method
Plaas snoek met vel kant na onder op foelie.
Strooi gesnipperde sampioene oor snoek.
Sprinkel Aromat oor die sampioene.
Gooi die Royco Italiaanse slaaisous oor die die sampioen.
Maak die snoek heeltemal toe met foelie sodat sous nie kan uitloop nie.
Plaas op rooster met ‘n matige hitte vir ongeveer 15 na 20 minute.
Maak die foelie versigtig oop en toets met vurk of gaar. Moenie “overcook” dit veroorsaak dat die snoek droog word.
Geniet saam met droe wit wyn.
Kaapse Snoek Braai
Posted by Jacques van Pretoria
Ingredients
1 Rou Snoek
Garlic
Botter
Appelkoos Konfyt
Vuur
If you are first, take part of the stomach. Its the "fillet" of the snoek.
Method
Smelt ‘n halwe botter in ‘n klein pot op die stoof
Sit jou snoek in ‘n toekliprooster en begin braai
Na elke draai smeer sous met kwas op. Braai vir ongeveer so half uur en geniet ‘n regte kaapse snoek braai.
Die Snoek Artikel
Posted by Emile Joubert. WEG
Ingredients
Om ‘n snoek te braai is soos om jou vrou te soen net warmer en meer bevredigend. Want almal het sy manier om dit te doen. Voor ek by Johann se tegniek uitkom onthou die volgende:
Vermy ‘n pap snoek. Dit is soos om katkos in meelvorm te eet
Gevriesde snoek is daar niks fout mee nie – Ontdooi dit net een uur voor jy hom op die vuur gooi
‘n Snoek het soms welklein wit wurmpies tussen die vleis. Vat dit soos ‘n man
Voor die braaislag moet die snoek oopgevlek wees wat dit een velkant en een vleiskant gee
Hoe groter die snoek hoe lekkerder
Warm vuur groot rooster.
Raw snoek. Pretty to look at, not advisable to eat. Before eating you must braai snoek.
Method
LAAT BRAAI MERAAI
As jy op die Johann Krige manier wil braai moet jy ongeveer 10 minute voor die mense wil eet begin braai. Ja hier braai ons snoek in ses
Begin deur jou liggesoute snoek op die toeklap-rooster te sit. Plaas die rooster na die kole met die velkant na die warm kole. Raps die vis vir so 30 sekondes op die hitte en draai om.
Tussen die braaiery deur het jy ‘n belangrike bestanddeel nodig synde die bedruipsous. Nou hierdie kan ‘n komplekse konkoksie wees met meer bestanddele as ‘n Indiese musiekprent. Johann hou dit eenvoudig. Om die snoek se geur te laat deurkom. ‘En as die ander mense meer brand of soet wil he.
Johann se snoeksous bestaan dus uit: twee-derdes olyfolie. Een-derde wit wyn.
Dis al.
Maak dit in ‘n wynbottel met ‘n skroeftop aan. Steek gate in die skroefdop. En terwyl jy die snoek braai spuit hom mildelik met die sous elke keer dat hy omgedraai word. Die prosedeure vorm ‘n stoomaksie saam met die braai die rede waarom jy net ses
Bestuur jou vis-rooster-kontak. Wikkel die rooster met elke draaislag om te verhoed dat die vis nie vasbrand nie. En draai soveel keer as wat jy wil. Teen hierdie spoed maak dit nie saak nie.
Die snoek is reg wanneer hy in vetterige wit wigte van die grate gepluk kan word. Daai unieke geur van see vis en braaihout. Hemel kan nie beter wees nie.
Mielie Melkpap
Posted by Jonathan Booth
Ingredients
- 2 cups Ace Mielie Meal
- 2 cups full cream milk
- 2 cups water
- 1 tin sweet corn
- Salt
- Bacon and/or mushrooms (optional)
Method
- Heat up milk and water (over braai or stove). Just before it reaches boiling point, pour the two cups of Ace mielie meal (extensive research has shown this to be the best for this recipe) into the liquid to form a cone in the middle of the pot. Turn heat down to half of maximum, or less (or move to edge of grid/remove coals from base). Add a few pinches of salt. Leave cone for about a minute before stirring vigorously with a fork. Cook for about 20 minutes, stirring as few times as possible (with a good pot you won’t need to stir). Add sweet corn and other chosen, precooked ingredients (bacon is good). Depending on your sweet corn, this may add lots of liquid. Leave pap for at least another 20 minutes, or until its reached your favourite consistency. Important not to burn, even slightly burnt pap is inedible, thus smell it often. Eat with favourite sous and wors.
- Using a thick based pot/potjie is best for this recipe.
Braaied Pork Spareribs
Posted by Wynand van Ellewee
Ingredients
- 1,5kg pork spareribs, washed and trimmed
- 125ml soy sauce
- 25ml honey
- 15ml sherry
- 1 clove garlic, crushed
Spare Ribs. Adam also had some.
Method
- Place the spareribs in a shallow baking dish.
- Combine the ingredients for the marinade and pour over the ribs. (If you need more marinade, increase all the ingredients).
- Marinate for 2 hours, turning once.
- Drain, reserving the marinade.
- Braai the spareribs over moderate coals for about 25-30 minutes, turning and basting often with marinade.
- When they are 80% done, you can (but dont have to) cut them and throw them back with the remaining marinade and toss them around in the bowl. Return to grid and finish the braai. The sauce will then also cover their exposed sides, as shown on the photo.
Vlakken Vlakvark
Posted by Emile
Ingredients
Kry nou die dag ‘n vlakvarkrib. Dit lyk heel skaflik, maar om dit sag te kry vir braai is ‘n ander storie. Ek kry hierdie resep toe by Fieta Obberammastra van Namibië.
- Water
- Lourierblare
- Peper korrels
- Tamatiesous
- Worcestersous
- Aromat of Tabasco
Method
- Maak ‘n swartpot vol water. Laat die water kook, soos in borrelend.
- Gooi twee lourierblare en ‘n handvol peperkorrels in die water.
- Plaas dan die vlakvarkrib in die pot.
- Kook die rib vir 13 ure in die water. (Nie net om dit sag te kry nie, maar ook om die geur van nat-hond en meerkatpie uit die rib te dryf.)
- Haal die rib uit en laat dit afkoel. Smeer met tamatiesous, aromat, Mrs Balls, Tabasco..enigiets geurigs en braai die rib oor kole.
- Die beste wenk is egter om nie die vlakvark met jou kar te tref nie. Sodoende spaar jy die gedwonge kennismaak met die rib.
Spek & Shrooms
Posted by Anton
Ingredients
- 1 Punnet of button mushrooms
- 1 Packet of bacon
- A bottel of your favourite BBQ, Monkeygland or Marinade sauce
Method
- Wrap a piece of bacon around a mushroom and secure with a toothpick.
- Put wrapped mushrooms in a bowl until bottom layer is covered.
- Gooi some of your sousies over until well covered.
- Prepare as many as you see fit for the guests
- Put on braai until bacon is done turning regularly to stop sauce from blackening.
- Serve as snaks before the main meal or as a side dish to the main meal.
- Warning: 1 per guest is not enough.
Garlicporkgalore
Posted by Amanda Roux
Ingredients
- 6 pork fillets
- 12 garlic heads assorted herbs (own choice)
- Soft butter
- Dash of red wine Salt/pepper
- Olive oil
Method
- Spread the fillets open on a working area.
- Spice with salt pepper and olive oil.
- Crush the inside parts of the garlic heads till fine and mushy.
- Crush herbs fine and mix with the soft butter.
- Add the herb and butter mixture to the garlic.
- Place some of the mixture into each pork fillet and roll each one up and secure with a tooth pick.
- Pour some selected red wine into a dish and place the meat in the dish for +- a half an hour.
- Take out of the dish and braai over a mild fire till butter has melted and the meat is juicy and tender.
- Enjoy with patatoe salad, green salad and breadrolls.
- Mzanzi 4 sjo!!!!
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
- Skin the butternut
- Slice butternut into disks
- Mix other ingredients together
- Marinade the disks in mixture for 15 min (can be marinated the day before)
- 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
- Mix all ingredients together.
- Add cuts of meat.
- Gently massage the marinade into meat.
- 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
Bierblik Hoender
Posted by Francois Drury
Ingredients
- Jou gunsteling bier
- Jou gunsteling spices
- Knoffel
- Heel hoender
Method
- Vat ‘n groot sluk van jou gunsteling bier
- Meng jou spice met ‘n bietjie knoffel en spice die hoender.
- Maak die hoender regop sit op die bierblik.
- Vat foelie en maak albei die drumsticks toe aan die onderkant.
- Plaas foelie oor die res van die hoender .
- Moet nie die foelie te styf teen die hoender druk nie.
- Plaas hoender op die kole vir so 1 uur 30 min.
- Dit is die beste hoender wat jy sal proe.
Soet – Suur Hoender Potjie
Posted by Shaun
Ingredients
- 1 kg hoenderstukke goed opgekap
- 500g skulp noodles
- 250g spek
- 1 bottel Sauvignon Blanc
- 500g wit sampioene
- 1 All Gold Mushroom pasta sous
- 1 pakkie hoender noodle sop
- 2 250ml room
- 2 uie
- Olyf olie
Method
- Die pot is n wenner van vele kompetisies en defnitief die moeite werd om te probeer.
- Braai die uie in die olyf olie, tot lekker bruin en sag, voeg die hoender by en laat die pot stadig prut vir 20min.
- Kook die noodles gaar binnenshuis en voeg die spek by die hoender en prut vir n ekstra 10 min.
- Voeg dan die gesnyde sampioene by en laat dit 10 min toe om te kook.
- Oplaas voeg die gekookte pasta en die sop (gemeng in 50ml water), die pasta sous, die room en sout en peper na smaak en laat die pot toe om 20 min te prut.
Bedien met n goeie Chenin Blanc.
Cream Onion Chicken
Posted by Dianna Da Costa
Ingredients
- 1 medium onion
- 1 medium green pepper
- 500g chicken breast
- 2 table spoons of oil
- 1 packet royco white onion soup
- 400 ml milk
Method
- In a swartpotjie on coals:
- Fry onion in oil. Add chicken, when chicken is done add green pepper.
- Mix white onion soup and milk and add to chicken.
- Simmer for 10 minutes and serve with rice or pasta
Tongmaster’s Chicken Pot
Posted by Tongmaster
Ingredients
- Chicken drumsticks
- Chicken Thighs
- Oil
- 4 Chopped onions
- 1 TBSP crushed garlic
- 1 TSBP crushed ginger
- Worcester Sauce
- Salt
- Pepper
- Spices
- 1 Bottle of white wine
- 6 chopped tomatoes
- 1kg baby potatoes
- Butternut
- Sweet Potatoes
- Carrots
- Green Beans
- Tomato Paste
- Green Pepper
- Mushrooms
- 250ml Fresh Cream
Method
- Pot on flames.
- Oil in pot.
- Fry onions, garlic and ginger.
- Add chicken (2 pieces of Chicken per person – this pot is for 10) Worcester sauce, salt, pepper and any other spice required.
- Fry till chicken turns golden brown.
- Add one bottle of white wine.
- Stir the pot ensuring that nothing is sticking to the bottom.
- Add tomaoes and baby potatoes.
- Close the lid. Let simmer.
- The vegetables below should be judged on the number of people, in this case ten.
- When you are in the shop getting the ingredients, imagine serving ten plates of food and doing side dishes with the veggies described. Judge your quantities to equal what you would need to do that. A common mistake would be to have way too many vegetables.
- After 30 minutes, add chunks of butternut, sweet potato and carrot.
- Another 15 minutes, add green beans and tomato paste.
- Another 30 minutes, add green peppers and mushrooms.
- Another 15 minutes, add 250ml fresh cream. Gently toss the whole pot once. Don’t stir vigorously as this will break and disintegrate the vegetables.
- Serve.
Taai Cokehoender
Posted by Lindi Marais
Ingredients
- Hoenderstukke
- Hoenderekstrak
- 2 Koppies Coke
- Sout & Peper
Method
- Plaas hoenderstukke met water en hoenderekstrak in ‘n braaipan en kook tot die vleis gaar is en water weggekook het.
- Gooi 2 koppies coke by en kook/braai die hoender daarin tot dit lekker taai is.
- Voeg sout en peper by.
Spicy Chicken Yogurt Marinade
Posted by Tweens
Ingredients
This makes the chicken super soft when cooked. Lekker!
- Plain yogurt
- Chicken Tikka Paste
- Lemon Juice
- Mrs Balls Chutney
- Salt to taste
Method
- Mix all toghether – let chicken marinade and cook in it
Vark tot Hoender
Posted by Jack
Ingredients
Hierdie marinade kan jy op meer as 1 soort vleis gebruik
- 125ml tamatie blatjang
- 125ml worcester sous
- 1 teelepel knoffel pepper na smaak
- ‘n knippie Italian herbs
- 3 teelepels olyf olie
- 125ml gerasperde uie
Method
- Meng alles saam
- Laat jou vleis oornag in die konkoksie.
Citrum Khumalo’s Spicy Stuffed chicken – As seen on Top Billing
Posted by Citrum Khumalo
Ingredients
- 10 Chicken thighs deboned
- 2 fresh lemons
- 80g piquant peppers
- 30g chillies chopped
- 3 tbsp chopped coriander
Marinade
- ½ onion chopped
- 100g piquant peppers
- 30g mustard
- 60ml lemon juice
- 1 bunch coriander
- 300ml olive oil
- ½ bunch spring onion chopped
Stuffing
- 2 pkt baby spinach blanched and cut into chiffonade
- 250g carrots cut into julienne
- 100g lentils soaked in water for 30 minutes
- 1 red pepper sliced into julienne
- 1 onion thinly sliced
- 250g creamy blue cheese
- 80g piquant peppers
- 1 bunch fresh parsley chopped
- 1 bunch spring onion chopped
- 1 bunch fresh coriander shredded
- 50 ml oil
For Wrapping
- 600g streaky bacon
Side Dish
- 1kg sweet potatoes sliced thinly
- 50ml olive oil 3tbsp chopped coriander
- Salt
- Pepper
- Salsa
- 200g ripe tomatoes blanched peeled and cut into brunoise
- 50ml oil
- ½ bunch coriander
Foil paper
Method
1. flatten chicken thighs rub with salt and squeeze two lemon juice to the chicken, rub with chopped chillies, piquant peppers and a bit of chopped coriander let sit on the side for 15miutes
2. In a mixing bowl mix all the marinade ingredients together until well blended then add the seasoned chicken to the marinade leave to marinade over night or just for over an hour
3. In a skillet heat oil sauté onions until soft, add carrots and peppers continue cooking for 2 minutes then add spinach and all the other ingredients except cheese cook for 7 minutes and remove off the heat crumble and add cheese to the spinach mix until well combined.
4. Spoon on the marinated chicken fold and wrap with bacon
5. Braai on medium heat for 20 minutes then wrap with foil return to the braai then continue cooking for another 10 minutes
6. Brush sweet potatoes with coriander, salt and pepper braai for about 5 minutes
7. Combine chopped tomatoes and coriander with olive oil for salsa
8. Serve chicken with sweet potatoes and accompanying meat and vegetables of your choice
Geurige Hoendervlerkies
Posted by Annaline de Bruyn van Barberton
Ingredients
Hoendervlerkies
Paprika
Borrie
Sout
Peper
Koljander
Komyn
Rooipeper
Method
Maak soveeel hoendervlerkies as wat nodig is skoon en vryf droog.
Knip die vlerkpuntjies af. Vryf in met ‘n droë marinade van paprika borrie.
Braai stadig oor koel kole tot bros buite en sag binne. Geniet die voorgereg!
Lekker Hoender Sosaties
Posted by Unknown
Ingredients
5 Hoender borsies
Suurlemoensap
Hoenderspesirye
Speil
Method
Sny hoender in blokkies
Besprinkel met suurlemoensap en hoenderspeserye. Draai elke blokkie toe in ‘n repie speil
Ryg oor stokkies. So ongeveer 6 stukkies per stokkie
Braai stadig tot gaar.
“Nota: Hierdie is ‘n groot gunsteling onder kinders
Taai Cokehoender
Posted by Lindi Marais
Ingredients
Hoenderstukke
Hoenderekstrak
2 Koppies Coke
Sout & Peper
Method
Plaas hoenderstukke met water en hoenderekstrak in ‘n braaipan en kook tot die vleis gaar is en water weggekook het.
Gooi 2 koppies coke by en kook/braai die hoender daarin tot dit lekker taai is.
Voeg sout en peper by.
Lamb Roast
Posted by Chris Jordan
Ingredients
For a Sunday lunch, get a lamb roast early Saturday morning and make sure it hasn’t been frozen!
- 1.5kg Lamb Roast
- Sea salt
- Black pepper
- A handfull fresh Rosemary
- 100ml Meat marinade
- 4 Garlic cloves, quartered
- Handfull fresh lavender finely chopped
- 100ml Honey
- 50ml Olive oil
Method
- Pierce lamb roast and insert garlic ( soos Ouma dit gedoen het)
- Season with the sea salt and pepper
- Grind the rosemary & lavender in a pestle with the oil, honey and marinade
- Rub this mush all over the roast
- Cover and refrigirate – do not freeze!
- Place on a Kettle grill for 2.5 hours, indirect heat, make sure it is browened and cover lighly with tin foil
- When meat starts falling off the bone, remove and let it rest for 15 minutes before carving
- Serve with whatever you like
Jordies Lamb Shank
Posted by Chris Jordan
Ingredients
- Top grade lamb shanks
- Mint
- Italian herbs
- Honey & Mint basting sauce
Method
- Leave lamb in fridge for at least 36 hours, the bright pink will change to a deep reddish color
- Rub lavishly with Mint and Italian Herbs
- Light a fire in a Weber (indirect heat) and place on grill for 73.56 minutes
- Baste with a Honey and Mint baste, turn over and leave for 11.66 minutes
- Take off Weber and let it stand for 5.78 minutes
Please remember to leave the bones for Wagter.
Pistachio sauce & Marinade for Lamb
Posted by Little Sister
Ingredients
2 Garlic cloves
Juice of 1 lemon
1 TSP tomato puree
2 TSPns Cumin seeds
2 TBSP roughly chopped fresh coriander
1 TBSP olive oil
1/2 Onion
Black pepper
Method
Just mix all together.
Put your chosen meat and marinade in a plastic food bag
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
Ingredients:
150g Shelled pistachio nuts
Grated zest and juice of 1/2 lemon
1 Garlic clove
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:
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 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
You can use the marinade for choppies but when you have de boned lamb the pistachio sauce works best.
Chop sosaties
Posted by Emile Joubert
Ingredients
3 loin chops per sosatie
Sosatie skewers
Lemon juice
Worcester Sauce
Method
Trim the bone away from the chop leaving the meat and the lovely strip of fat. Skewer three boneless chops on a sosatie skewer or if you are really fancy onto a rosemary stick. Marinade in lemon juice and Worcester sauce for an hour. Braai on hot coals for 4 to 6 minutes
Garlic, Cheese & Peppadew Bread
Posted by Rentia
Ingredients
- 1/2 cup Margarine / Butter
- 1/2 cup chopped Peppa Dews
- 1 Table spoon Crushed Garlic
- 1 cup of grated Cheddar Cheese
Garlic has many uses. Curing the AIDS virus is not one of them.
Method
- Cut French loaf 5cm apart, not right through.
- Mix peppa dew, garlic, grated cheese and margarine together.
- Butter french loaf with mixture, don’t be suinig.
- Cover with foil and put on the braai.
- Enjoy!!!!!!!!!
Kaas & Uie Braai Brood
Posted by Liesie from Gauteng
Ingredients
1 Kg Bruismeel
1 Pakkie wit uie sop
500ml Karringmelk
1 Koppie geresperde kaas
Cheese, what people tell you to say just before taking your picture.
Method
Meng alles saam en gooi uit in gesmeerde brood pannetjie. Bak teen 180 grade vir 1 uur lank.
Haal uit oond en laat effens afkoel in pannetjie.
Keer uit op ou afdroog doek en smeer bietjie margarine of botter aan al die kante van die brood
Vou toe met die doek dan droog dit nie uit nie.
Cream cabbage
Posted by Charlaine
Ingredients
- 1 Whole cabbage
- Tub of cream
- Fresh mushrooms
- Salt & Pepper
- White onion soup
Mushrooms. Nobody wants to see a photo of Cabbage on a braai website.
Method
- Mix all the ingredients together and pour over the cabbage.
- Cover the cabbage with tin foil
- Put this then into your coals like you would do with potatoes ect.
Basted Mushrooms
Posted by toni
Ingredients
- 4 Mushroom steaks (or large brown mushrooms) While braaing,
- baste with a mixture of the juice of 3 large lemons,
- 1/2 cup fresh rosemary (3 Tbs dried rosemary)
- 1/4 cup of olive oil
- and about 6 cloves minced garlic.
Jan Braai, eating a braaied Mushroom.
- Tip: brush some of this over the inside of the mushroom and braai gills side down first, then baste top well and turn over and cook top, keeping the mushroom top down ensure all the juices that gather aren’t lost. Baste the gills.
Method
Tip: brush some of this over the inside of the mushroom and braai gills side down first, then baste top well and turn over and cook top, keeping the mushroom top down ensure all the juices that gather aren’t lost. Baste the gills.
Roasted Vegetables
Posted by Heather Slabbert from Gauteng
Ingredients
Butternut peeled and cut into cubes
Baby marrow cut into 2cm pieces and then halved
Red green and yellow peppers – de-seeded and cut into chunks
Onion cut into quaters
Mini corn
mushrooms
Carrots cut into 2cm pieces cut in halves
Olive oil
Garlic
Ina Paarman’s olive and rosemary spice
A typical example of vegetables. Something foreign to many braaiers.
Method
Pre heat oven to 200 degrees
Put all the vegetables into a roasted tray drizzeled with oil and herbs and toss well
Put on middle shelf and cook until the butternut is soft.
Tofu veggie kebabs
Posted by Adam Penn-Nicholson
Ingredients
Kebabs
- Extra- firm tofu
- mushrooms, sliced
- Red and/or green pepper, cut into large chunks
- Sweet red onion, cut into large chunks
- Baby marrow/zucchini, cut into large chunks
- Kebab sticks
Tofu basically tastes like egg whites.
Marinade
- Apple cider vinegar
- Lemon juice
- Peri-peri sauce
- Soy sauce
- Olive oil
- Fresh garlic, finely chopped or minced
- Sesame seeds
Method
- Chop tofu into large chunks and allow to dry at room temperature for 20min.
- Mix all marinade ingredients in a bowl and pour
- mixture over the tofu.
- Mix well and leave in sealed container until ready to braai. (you can prepare this the day before).
- Take kebab sticks and soak in water for ten minutes.
- Skewer tofu and veggies on kebab stick
- Baste with olive oil and remaining marinade and place onto braai for 10min, turning occasionally.
- Tip: Other mariades such as peanut sauce, sweet and sour sauce or BBQ sauce are awfully good, too.
Ally’s Super Snoek Recipe
Posted by David Moffat
Ingredients
This recipe is similar to the Kaapse Snoek Braai one, but has a few more ingredients and a slightly different method in preparartion, but goes down well every time! Try it out, best done on a weber using the direct method, brickets nice and white and hot.
- 1 fresh Snoek, salted
- 250g Butter
- 250g Apricot Jam
- 1 large onion
- 1 block Tussers Cheese, grated (about 250-400g, you decide)
- Garlic
- Robinsons Fish Spice
- Heavy Duty Tin Foil
Method
Preparation Fish:
- Rinse the snoek under running cold water and pat dry with paper towel.
- Place the snoek on a piece (or two, the sauce you are going to drown the snoek in must not be able to escape!)) of Heavy duty foil, which is large enough that the sides of the foil can be folded over around the edge of the fish to from a “bakkie” for the fish to lie in.
- Foil must be placed with the shiny side towards the fish.
- Once your fish is in its foil bed, take a fork and lightly pierce the meat a few times to make room for the sauce to explore.
- After you have done this, sprinkle the fish with the fish spice and garlic (Robinsons’ Garlic powder works the best and is easiest).
- Once the fish is well seasoned, chop your onion into a smallish pieces and cover as much as possible of the surface of the fish with the chopped onion.
- You are now ready for the sauce that makes this baby awesome!
Preparation – Sauce
- Melt the butter and Apricot Jam in the microwave till they are well mixed and the sauce is fairly runny.
- Take a tablespoon and begin covering the surface of the fish with sauce. Make sure it gets in everywhere but does’nt escape the bakkie you have made for it to communicate with the fish in.
Braai time!
- Place the fish, net so in die foil bedjie, in the centre of the grid on the weber and leave it to boil in the sauce, no turning necessary, keep the lid off for now.
- Depending on the size of the snoek, takes between 20-30 minutes to cook. You will know it is almost ready when the thickest part of the snoek has about 1-2mm of pink meat left at its highest point (the rest of the fish is white but still soaked in the bubbling sauce).
- At this point, sprinkle your cheese liberally over the fish – the more the better. Place the lid on the weber, vent open, and let the cheese melt for about 4-5 minutes. Take off the flames, grid and all and serve immediately.
- Bon Appevreet!
Braaied Brinjal Steaks
Posted by toni
Ingredients
BRAAIED BRINJAL STEAKS
Allow roughly ½ large brinjal per person, wash and slice lengthways into about 1cm slices.
- 1/3 cup cider vinegar
- 1/3 cup white vinegar
- 1/3 cup olive oil
- 1/3 cup fresh coriander, chopped
- 6 cloves garlic, minced
- juice of 1 lime or small lemon
- 2 tablespoons ground cumin
- 1 tablespoon crushed black peppercorns
- 1 tablespoon dried oregano
- 1 teaspoon fine ground himalayan salt
Lemons, unimportant ingredient of this recipe. Vital ingredient of Gin&Tonic.
Method
- Combine all ingredients and mix well.
- This marinade works best if it is made a day in advance so the flavors can blend.
- Marinate Brinjal slices for no more than a few minutes.
- Drain and braai, basting as you go.
- Serve with braaied red and yellow peppers and your fave bread and salads.
Musical Beans
Posted by ChefCam from Cape Town
Ingredients
1 Tin Baked beans
1 Banana sliced
2 TBSN mayonaise
Banana. What some people call a republic with political problems.
Method
Mix altogether and eat
Sardines
Posted by Emile Joubert
Ingredients
Sardines – not from a can. Frozen or Fresh
Method
Thaw the sardines. you do not have to clean them.
The steaming guts add a terrific flavour to the flesh.
This is true.
Get a hot bed of coals.
Rub the sardines with olive oil and rock salt.
Braai as is for 3/4 minutes a side. Eat with a salad and boiled potatoes.
Tip: For the best frozen Sardines imported from Portugal. These are freshly frozen reaching our shores in great shape.
Butternut & feta side dish
Posted by Spicegirl
Ingredients
- 1 butternut, skinned and cut into small chunks
- 1 round of feta cheese
- 1 TBSP fresh thyme
- 3 TBSP fresh chives, chopped
- 1 clove garlic, crushed
- 1 cup cream
- 1 egg
- Salt and pepper
- 1 TBSP butter
Thyme. Appears in a famous song together with Parsley, Sage and Rosemary.
Method
- Boil the butternut until half cooked.
- Drain and place in an ovenproof dish.
- Crumble the feta cheese on top and sprinkle with thyme, chives and garlic.
- Mix cream, egg, salt and pepper together and pour over the butternut.
- Dot with butter.
- Place in the oven for 20 to 30 minutes at 180°C.
- Serve warm
Garlic Potatoes
Posted by Bianca Bosman
Ingredients
- Baby potatoes
- Head/s of garlic-separated into cloves
- Tin foil
- Blossom light margarine (animal product free)
Method
- Place about 5 potatoes, with a dollop of margerine and a handful of the garlic cloves into tinfoil packages.
- Place on coals
- Leave untill tender and delicious.
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