Jordies Lamb Shank

Lamb

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 ...

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

Pork

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 ...

Newspaper Boeries

Beef

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 ...

Chop sosaties

Lamb

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 ...

Jordie’s pig ribbertjies

Pork

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. ...

Great steak

Beef

Posted by Emile Joubert Ingredients 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 ...

Garlic, Cheese & Peppadew Bread

Vegetarian

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 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!!!!!!!!! ...

Pistachio sauce & Marinade for Lamb

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 ...

Mostert Fillet Steak

Beef

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. SHARE THIS RECIPE

Kaas & Uie Braai Brood

Vegetarian

Posted by Liesie from Gauteng Ingredients 1 Kg Bruismeel 1 Pakkie wit uie sop 500ml Karringmelk 1 Koppie geresperde kaas 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 ...