Innholdsfortegnelse for 2015 - Special-random-90812180 - Special i YOU Best Braai Recipes

LIKE most South Africans I love a good braai. Sometimes a chop and a piece of sausage tossed on the braai is more than enough but usually my family and I go big, with large, whole cuts of meat and plenty of salads and side dishes. We’re old school and enjoy building a proper fire although when we’re in a hurry a gas braai does come in handy. The great thing about our latest braai magazine is that we’ve included desserts you can cook over the fire – from marshmallow s’mores and chocolate fondue to tortillas filled with a little sweetness. Yum! Of course the best part of a braai is socialising while you wait for the coals to be ready. That’s when snacks are a must – and my…

Instead of a marinade opt for a rub or paste. Sprinkle a dry rub over vegetables, mix with breadcrumbs to create a crust, or mix with oil or yoghurt to form a paste. How much do you need? • 5 ml – 1 chop, chicken or fish portion • 60 ml – beef or venison fillet • 15-30 ml – whole fish • 45-60 ml – whole chicken • 80-125 ml – leg of lamb 1 CHERMOULA PASTE A spicy North African paste that’s more fragrant than hot. It’s especially good with lamb, beef, chicken and fish. Makes about 260 ml 125 ml (½ c) each fresh coriander and fresh parsley, chopped4 garlic cloves, crushed30 ml (2 T) grape vinegar80 ml (¹/3 c) lemon juice2 ml (½ t) each ground…

SERVES 2 people Preparation time: 20-30 min Cooking time: 5 min (BBQ paste), 5-11 min (steak) BBQ PASTE 180 ml (¾ c) tomato sauce60 ml (¼ c) Worcestershire sauce5 ml (1 t) mustard powder20 ml (4 t) white wine vinegar20 ml (4 t) brown sugar100 ml beer100 ml oil STEAK 2 rib-eye steakssalt and pepper COLESLAW 10 ml (2 t) caraway seedshandful of sunflower seeds45 ml (3 T) each mayonnaise and creamy yoghurt5-10 ml (1-2 t) prepared mustard1 small gherkin or pickling onion, chopped1 pack (300 g) coleslaw mixture3-4 kale leaves, shreddedpotato or sweet potato chips to serve (optional) 1 BBQ paste Mix all the ingredients, adding just enough beer and oil to give the paste a runny consistency. Cook for 5 minutes, then allow to cool. 2 Steak Season…

SERVES 6-8 people Preparation time: 15 min Cooking time: 1½-2 hours RIBS 2 racks of lamb ribs (about 800 g each)1 x Moroccan rub (see recipe on page 8)olive oil GLAZE 45 ml (3 T) brown sugar15 ml (1 T) fish sauce15 ml (1 T) tamarind paste (optional)2 lemons, halved, to serve 1 Ribs Remove the membrane from each rack of ribs. 2 Mix the Morrocan rub with a little olive oil to create a paste with a runny consistency and rub all over the ribs. 3 Braai slowly over low-medium coals for 1½-2 hours or until done and the fat has become crispy. Turn often, basting with the Moroccan paste as needed. 4 Glaze Cut the meat into individual ribs. Mix all the ingredients for the glaze and brush…

YOU food editor Carmen Niehaus says when she and her family are on holiday they buy a whole lamb and have the butcher cut it up. The legs are deboned for braaiing and the shanks are sawn into pieces for making potjies. Deboning and butter›ying the legs makes it easier to braai them whole. SERVES 6 people Preparation time: 20 minMarinating time: overnightCooking time: 45-60 min MEAT 1 leg of lamb, deboned and butterfliedsalt and pepper1 x chutney and tomato sauce marinade (see recipe on page 7) CUCUMBER PICKLE SALAD 2 Israeli cucumbers, thinly sliced1 large red onion, cut into rings80 ml (¹/ ³ c) white wine vinegar45 ml (3 T) sugara little watersalt and pepper 1 Meat Season the leg with salt and pepper. Rub the marinade over the…

SERVES 4-6 people Preparation time: 15 min Marinating time: overnight Cooking time: 12-15 min A substantial amount of garlic ensures the chops are packed with flavour. MARINADE 15 ml (1 T) grated orange zest 12 garlic cloves, crushed 125 ml (½ c) fresh oregano or 20 ml (4 t) dried oregano 10 ml (2 t) ground cumin 160 ml ( 2/3 c) olive oil 250 ml (1 c) orange juice 125 ml (½ c) lime juice CHOPS 4-6 pork chops, cut from the loin or neck salt and pepper avocado, tomato and oranges, sliced, to serve 1 Marinade Process the zest, garlic, oregano and cumin until fine. Add the oil and juice through the spout. Mix well. 2 Chops Put the meat in a nonmetal bowl (or sealable plastic bag)…

SERVES 4 people Preparation time: 20 minutes Standing time: 1 hour or overnight Cooking time: 1¼ hour BRINE 125 ml (½ c) saltwater2 bay leaves1 cinnamon stick (optional)grated zest of 1 lemon CHICKEN 1 whole chickenoilpaprika to taste1 can (340 ml) beercoleslaw to serve (see recipe on page 73) 1 Brine Mix the salt with enough water to cover the whole chicken. Add the bay leaves, cinnamon stick (if using) and grated lemon zest. 2 Chicken Put the chicken in a non-metal bowl and pour the brine over. Allow to stand in the fridge for at least an hour but preferably overnight. 3 Pat the chicken dry and rub with oil and paprika. Open the can of beer and pour a little out. Place the cavity of the chicken over…

SERVES 4 people Preparation time: 20 min Cooking time: 30 min CORIANDER RUB 2 punnets (30 g each) freshcoriander2 garlic cloves, crushed2 chillies, chopped30-45 ml (2-3 T) desiccated coconut30 ml (2 T) water15 ml (1 T) sugar30 ml (2 T) white vinegar60 ml (¼ c) oil or more if needed SNOEK 1 lightly smoked snoek, butterfliedoilsalt and pepperfresh coriander to garnishlemon wedges and cooked sweetpotato to serve 1 Coriander rub Process all the ingredients in a food processor until smooth and runny. Add more oil if needed. 2 Snoek Rinse the fish and pat dry with paper towels. Brush with oil, season with salt and pepper and transfer to a folding braai grid with the skin side down. 3 Braai for about 30 minutes over moderate coals, brushing the fleshy…

SERVES 4 people Preparation time: 20 min Cooking time: 20-30 min RUB 2 garlic cloves, crushed5 ml (1 t) each chopped thymeand oreganosalt and freshly ground black pepperjuice of 1 lemon15 ml (1 T) olive oil2 ml (½ t) paprika or smoked paprika FISH 1 smallish yellowtail, cut into 2 wholefillets with the skin on STUFFING 2 spring onions, choppedoil2 garlic cloves, crushed125 g bacon, fried and chopped1 anchovy, mashed (optional)handful of finely chopped parsley1 thick slice of ciabatta bread, brokeninto chunksextra olive oil for braaiinglemon wedges to serve 1 Rub Mix all the ingredients. 2 Fish Season the fillets with salt and pepper and coat with the rub. 3 Stuffing Mix all the ingredients, except the extra oil and lemon wedges. Spoon the stuffing onto the fleshy side of…

SERVES 4 people Preparation time: 20 min Rising time: 15 min Baking time: 30-40 min CARAMELISED ONIONS 2 small onions, choppedolive oil30 ml (2 T) brown sugar45 ml (3 T) balsamic vinegar FOCACCIA 1 kg readymade bread dough (available inthe bakery section at supermarkets)1 fresh red onion, fairly thickly slicedbaby tomatoeschopped rosemaryolive oil to servesesame salt to serve Preheat the oven to 200 °C. Grease 2 baking sheets. 1 Caramelised onions Stir-fry the onions in a little oil until soft. Add the brown sugar and stir-fry until caramelised. Sprinkle the balsamic vinegar over. 2 Focaccia Divide the dough into 2 parts and roll into rough circles. 3 Sprinkle the caramelised onions over both circles and work into the dough. 4 Put the dough bases onto the prepared baking sheets. Arrange…

This pizza is a tasty side dish or snack. SERVES 4 people Preparation time: 30 min Baking time: 20 min GREEN PESTO 50 g rocket 50 g kale handful of basil leaves 3 garlic cloves, crushed 70 g almonds 50 g Parmesan cheese (optional) salt and pepper juice and zest of 1 lemon olive oil PIZZA BASE 1 x roosterkoek dough (see recipe on page 69) TOPPING sliced mixed mushrooms 150 g cream cheese extra kale Preheat the oven to 200 °C and grease a roasting pan. 1 Green pesto Process all the ingredients except the oil in a food processor until smooth, adding just enough oil through the spout to give the paste a runny consistency. 2 Pizza base Prepare the dough as described on page 69. Press onto…

SERVES 8 people Preparation time: 30 min Cooking time: 10 min Cooling time: 1 hour PICKLING MIXTURE 125 ml (½ c) white grape vinegar 250 ml (1 c) water 15 ml (1 T) salt SALAD ½ cabbage, julienned 1 red onion, thinly sliced 2-3 mealies olive oil 3 carrots, peeled and julienned 1 chilli, finely chopped large handful of sultanas HERB MAYONNAISE 20 g fresh coriander 10 g fresh mint leaves 1 garlic clove 125 ml (½ c) mayonnaise 1 Pickling mixture Mix the ingredients and bring to the boil. Set aside to cool. 2 Salad Pour three quarters of the pickling mixture over the cabbage and the rest over the onion. 3 Boil the mealies in a pot of salted water until done. Drain. Rub with olive oil and…

SERVES 4 people Preparation time: 15 min Cooking time: 20 min DRESSING 30 ml (2 T) capers, coarsely chopped 15 ml (1 T) wholegrain mustard 2 garlic cloves, crushed 30 ml (2 T) grape vinegar 80 ml (¹/› c) olive oil SALAD 1 cauliflower, cut into slices olive oil baby spinach or rocket leaves a few cherry tomatoes, halved if preferred ½ red onion, thinly sliced 2 rounds feta cheese salt and pepper 1 Dressing Process all the ingredients in a food processor to form a creamy sauce. Set aside. 2 Salad Brush the cauliflower with oil and arrange in a folding braai grid. Braai over the coals until charred and just done. 3 Arrange the cauliflower on a plate and pour some of the dressing over. Arrange the spinach…

SERVES 4 people Preparation time: 20 min Cooking time: 20 min BASIL OIL 80 ml (¹/› c) olive oil 1 garlic clove, crushed 25 g fresh basil pinch of salt and pepper SALAD 2 brinjals, sliced (optional) salt olive oil 8 baby marrows, thinly sliced 200 g feta or halloumi cheese 25 g rocket pepper 1 Basil oil Process all the ingredients in a food processor until smooth. 2 Salad Salt the brinjals (if using), put in a colander and set aside to sweat for about 15 minutes. Rinse, pat dry and brush with olive oil. Braai in a folding grid over the coals until charred. 3 Brush the baby marrows with olive oil and braai in a folding grid over the coals until charred. 4 Brush the cheese with…

MAKES About 12 buns Preparation time: 25 min Rising time: 30 min Cooking time: 25-30 min BUNS 1 kg ready-made bread dough (available in the bakery section at supermarkets) 60 ml (¼ c) cinnamon sugar 60 g butter ICING 230 g cream cheese 250 ml (1 c) icing sugar 30 ml (2 T) lemon juice or ground cinnamon Preheat the oven to 180 °C. Grease a roasting pan, cast-iron pan or cast-iron pot. 1 Buns Roll out the dough to 1,5 cm thick. Sprinkle over the cinnamon sugar and dot with butter. Roll the dough into a long sausage and cut into 2 cm thick wheels. 2 Arrange the wheels in the prepared pan or pot and allow to rise for 30 minutes until it doubles in volume. 3 Bake…

MAKES 4-6 tortillas Preparation time: 15 min Cooking time: 10 min TORTILLAS butter sugar 4-6 tortillas FILLING chocolate pieces and/or marshmallows sliced banana and/or chopped nuts 1 Tortillas Grease 4-6 large sheets of aluminium foil with nonstick spray or butter and cover with a light sprinkle of sugar. 2 Place a tortilla on each piece of foil. 3 Filling Arrange fillings of your choice on one half of each tortilla. 4 Fold each tortilla in half and wrap in foil. 5Tuck among the coals for about 10 minutes, until the outside of the tortillas are slightly caramelised and the filling has melted. Serve immediately.…

SERVES 6 people Preparation time: 10 min Cooking time: 30-40 min FILLING 150 g frozen mixed berries 60 ml (¼ c) sugar 30 ml (2 T) orange juice CRUMBLE 250 ml (1 c) raw oats 60 ml (¼ c) brown sugar 60 ml (¼ c) cake flour 60 ml (¼ c) chopped almonds pinch of salt 60 ml (¼ c) butter ice cream to serve Preheat the oven to 180 °C. 1 Filling Mix all the ingredients in a cast-iron pan. Heat over the coals or on the stove for about 10 minutes until defrosted. 2 Crumble Mix all the dry ingredients and rub in the butter with your fingers. Sprinkle the crumble over the berry mixture. Bake for 20-30 minutes until done and brown on top. 3 Serve with…

BANOFFEE JARS MAKES 3 jars Preparation time: 15 min Chilling time: 3-4 hours 200 g shortbread biscuits, crumbled 1 can (360 g) caramel condensed milk 3-4 bananas, sliced 125 ml (½ c) cream, whipped toasted coconut and berries to finish 1 Arrange all the ingredients in layers in the jars, starting with the biscuits. Chill for 3-4 hours until set. 2 Finish with a sprinkling of coconut and berries. TIP Banoffee jars are the perfect dessert to pack in for a picnic braai. STRAWBERRY TIRAMISU CUPS MAKES 4 cups Preparation time: 20 min Chilling time: 3-4 hours 500 ml (2 c) thick custard 230 g cream cheese 125 ml (½ c) cream, stiffly whipped 400 g strawberries sugar 1 packet (125 g) sponge fingers (Boudoir biscuits) 1 Mix together the…

MARINADE TIPS • You can improve any cut of meat, especially a cheaper cut, with marinade – it adds flavour and the acidity helps to tenderise the meat. But some marinades burn easily, particularly those containing sugar so shake off any excess from the meat, pat dry, position the grid further from the heat and turn the meat often. • Marinating times depend on the type of meat and size of the cut. Large cuts can marinate for a few hours or up to two days. But not too long or the meat could become mealy. • Marinades can help tone down the sometimes overpowering taste of venison. • The delicate natural flavours of chicken and fish make them the perfect blank canvas to absorb a variety of marinade flavours.…

MAKES About 30 kebabs Preparation time: 1 hour Marinating time: overnight Cooking time: 30-40 min MARINADE 30 ml (2 T) oil2-3 large onions, sliced3 garlic cloves, crushed45 ml (3 T) mild curry powder5 ml (1 t) turmeric2 ml (½ t) ground coriander1 ml (¼ t) cayenne pepper3 bay leaves15 ml (1 T) grated fresh ginger or 5 ml (1 t) ground ginger45-60 ml (3-4 T) apricot jam250 ml (1 c) wine vinegar500 ml (2 c) milksalt and pepper KEBABS 1,5 kg boneless lamb, cut into 25 mm cubes1,5 kg boneless pork, cut into 25 mm cubes50 dried apricots250 g bacon rashers, halved and rolled20 pickling onions, halved 1 Marinade Heat the oil and fry the onions and garlic until soft. 2 Add the curry powder and mix to coat the…

Mint and lamb are a classic and delicious combination. SERVES 4 people Preparation time: 20-30 min Marinating time: 3-4 hours (optional) Cooking time: 10-15 min MINT PESTO 250 ml (1 c) tightly packed mint leaves80 ml (¹/3 c) fresh coriander2 garlic cloves, chopped60 ml (¼ c) pumpkin seedsjuice and zest of 1 lemonoil CHOPS 4 lamb chops, cut 4 cm thick and bones trimmedsalt and pepper1 x herb marinade (see recipe on page 7) (optional)oil (optional) STUFFING 80 ml (¹/ 3c) cooked couscous2 each dried nectarines and dates, chopped6 almonds, chopped45 ml (3 T) fresh coriander, chopped 1 Mint pesto Process all the ingredients in a food processor until smooth, adding enough oil to give the paste a slightly runny consistency. Set aside. 2 Chops Cut a pocket into the…

SERVES 4 people Preparation time: 10 min Marinating time: 3-4 hours Cooking time: about 10 min MARINADE 180 ml (¾ c) soy sauce125 ml (½ c) rice or apple cider vinegar6-8 garlic cloves, crushed1 onion, chopped45 ml (3 T) castor sugar4 bay leaves80 ml (¹/› c) oil STEAKS 4 pork steaks, 3 cm thick salt and pepper cauliflower rice to serve (see recipeabove right) 1 Marinade Mix all the ingredients. 2 Steaks Season the meat with salt and pepper and pour the marinade over. Marinate for 3-4 hours. 3 Remove the meat from the marinade, pay dry, and braai over hot coals until just done but not dry, about 10 minutes, basting often with the marinade. 4 Pour the remaining marinade into a small saucepan, bring to the boil then…

SERVES 4-6 people Preparation time: 20 min Cooking time: 15-20 min RUB 25 ml (5 t) honey125 ml (½ c) orange juice5 ml (1 t) Dijon mustard10 ml (2 t) wholegrain mustardshot of lemon or lime juice PORK 2 small pork filletssalt and peppera few young spinach leaves25 g blue cheese, crumbleda few thyme sprigs SAUCE 125 ml (½ c) cream10 ml (2 t) green peppercornsorange slices to servechopped spring onions to serve 1 Rub Mix all the ingredients. 2 Pork Halve the fillets horizontally but don’t cut all the way through. Flatten slightly with the heel of your hand. Season with salt and pepper. 3 Pack spinach leaves on the inside of the meat and sprinkle the blue cheese and thyme on top. Fold over and truss with butcher’s…

1 MOROCCAN KEBABS MAKES 6-8 kebabs Preparation time: 30 min Marinating time: 1 hour Cooking time: 20 min MARINADE 30 ml (2 T) lemon juice30 ml (2 T) olive oil2 garlic cloves, crushed5 ml (1 t) paprika2 ml (½ t) ground cumin1 ml (¼ t) each ground cinnamon, groundginger, turmeric and cayenne pepperhandful of finely chopped fresh coriander KEBABS 4 chicken breast fillets, cut into long stripssalt TO SERVE harissa (see page 8)mayonnaise 1 Marinade Mix all the ingredients. 2 Kebabs Pour the marinade over the chicken and mix. Marinate for at least 1 hour. 3 Zigzag the chicken onto kebab skewers. Season with salt and braai over moderate coals until just done, about 20 minutes, basting often with the marinade. 4 To serve Mix a little harissa paste with…

SERVES 6-8 people Preparation time: 20 min Marinating time: 12 hours Cooking time: 35-45 minutes RUB 15 ml (1 T) allspice berries15 ml (1 T) black peppercorns15 ml (1 T) dried chilli flakesa few sprigs of fresh parsley andfresh coriander2 garlic cloves, crushed2 red chillies2 spring onions, choppedolive oil CHICKEN 8 chicken piecessalt CUCUMBER SAMBAL 1 cucumber, diced (remove mostof the seeds)handful each of fresh corianderand fresh mint, chopped½ red onion, choppeda little vinegar mixed with a pinchof sugartoasted coconut, Greek yoghurtand naan bread to serve 1 Rub Using a pestle and mortar, finely crush the whole spices. Mix with the remaining ingredients, adding just enough oil to form a paste. 2 Chicken Cover the chicken with the rub and marinate for 12 hours. 3 Season the chicken with salt…

The batter contains a little polenta and rosemary, making it delightfully different. SERVES 4 people Preparation time: 20 min Cooking time: 20-30 min BATTER 180 ml (¾ c) cake flour125 ml (½ c) polenta or coarsemealie meal10 ml (2 t) chopped fresh rosemarysalt5 ml (1 t) baking powder1 can (340 ml) beer FISH cake flour, seasoned with a littlepaprika, salt and pepper4 hake filletsoil for deep-frying TARTAR SAUCE 125 ml (½ c) plain yoghurt30 ml (2 T) mayonnaise2 ml (½ t) Dijon mustard1-2 gherkins, chopped1 spring onion, chopped2-3 capers, chopped15 ml (1 T) chopped parsleypotato chips and lemon wedgesto serve 1 Batter Mix the dry ingredients and add just enough beer to make a slack batter. 2 Fish Dust the seasoned flour over the fish fillets. 3 Heat enough oil…

Miso adds a flavour punch to the coconut milk sauce. SERVES 4 people Preparation time: 20 min Cooking time: 20 min SAUCE 1 onion, chopped2 garlic cloves, bruised50 g fresh ginger, gratedoil25 ml (5 t) green curry paste1 can (400 ml) coconut milk15-30 ml (1-2 T) brown sugar30 ml (2 T) soy saucea dash of fish sauce20 ml (4 t) miso45-60 ml (3-4 T) tomato puréejuice of 1-2 limeslarge handful of fresh coriander, chopped SEAFOOD 500 g fresh mussels in their shells100 g cleaned and trimmed baby calamariheads and tubescornflouroil for deep-fryingfresh coriander to garnish 1 Sauce Stir-fry the onion, garlic and ginger in a little oil until soft. 2 Add the curry paste and mix. Add the coconut milk and bring to the boil. 3 Add the brown sugar,…

SERVES 4 people Preparation time: 20 min Cooking time: 20 min 1 sheet readymade puff pastry15-20 ml (3-4 t) green pesto (see recipeon page 66)8-10 thin mozzarella cheese slices4 Roma tomatoes, slicedsalt and pepper1-2 chorizo sausages, thinly sliceda few black olivesfresh basil leaves Preheat the oven to 200 °C. 1 Roll out the pastry slightly thinner. Score a line 1 cm from the edge all the way around, being careful not to cut all the way through. Prick the pastry inside the lines. 2 Spread the pesto over the pastry and top with the cheese and tomato slices. Season with salt and pepper and sprinkle the sausage slices and olives on top. 3 Bake in the oven until the pastry is cooked and the cheese has melted, about 20 minutes.…

There’s no limit to beer bread variations. Walnuts are a delicious addition in this version. SERVES 4 people Preparation time: 10 min Cooking time: 30-40 min 1 packet (500 g) self-raising flour125-250 ml (½-1 c) bran100 g walnuts, roughly chopped (keep a fewunbroken halves for the top)1 can (340 ml) beer plus 125 ml (½ c) Preheat the oven to 180 °C and grease a roasting pan. 1 Mix all the ingredients and spoon into the prepared roasting pan. Top with the unbroken halves and bake for 30-40 minutes until done. 2 Serve with butter.…

Great for snacking on before a meal or serving for breakfast at the fireside. SERVES 4 people Preparation time: 10 min Cooking time: 30-35 min ONION AND BEER MARMALADE 15 ml (1 T) olive oil2 onions, sliced into rings30 ml (2 T) brown sugar125 ml (½ c) beer30 ml (2 T) balsamic vinegar TORTILLAS AND FILLINGS 2-3 bacon rashers, cooked and finely chopped8 tortilla wraps250 ml (1 c) grated mature Cheddar cheesehandful of rocket or spinach leaves 1 Onion and beer marmalade Cook all the ingredients in a saucepan until thick, about 20 minutes. 2 Tortillas and fillings Mix the bacon and 60-80 ml (¼-¹/3 c) of the onion and beer marmalade. Spread over half the tortillas. 3 Sprinkle the cheese and rocket or spinach on top. 4 Cover with…

MUSHROOMS MAKES 500 ml (2 c) Preparation time: 10 min Marinating time: 1½ hours salt 400 g mushrooms, cut into chunks 60 ml (¼ c) lemon juice 30 ml (2 T) white wine vinegar 30 ml (2 T) sugar 30 ml (2 T) chopped thyme 4 garlic cloves, peeled 60 ml (¼ c) chopped parsley 2 cinnamon sticks 125 ml (½ c) olive oil SAUCE (optional) 125 ml (½ c) Greek yoghurt 30 ml (2 T) tahini (sesame paste) pinch of ground cumin pinch of dried dill 50 g walnuts, chopped 1 Sprinkle salt over the mushrooms and set aside for 30 minutes. Rinse and pat dry. 2 Mix the rest of the ingredients and pour over the mushrooms. Set aside for at least 1 hour. 3 Sauce (if using)…

SERVES 6 people Preparation time: 15 min Cooking time: 20 min RED ONION SALAD 4 red onions, peeled and cut into 2 cm thick slices boiling water salt and pepper olive oil rocket 1 roll of soft goat’s milk cheese, chopped WALNUT DRESSING handful of chopped fresh coriander and/or parsley 60 g walnuts, chopped 1 red chilli, chopped 1 garlic clove, chopped 45 ml (3 T) white vinegar 30 ml (2 T) olive oil 1 Red onion salad Cover the onion slices with boiling water, set aside for 5 minutes, then drain and pat dry. 2 Sprinkle salt, pepper and a little olive oil on the onions. 3 Arrange the onions in a folding grid and braai over moderate coals, turning often, until cooked and slightly charred, about 20 minutes.…

SERVES 4 people Preparation time: 15 min Standing time: 3-4 hours PICKLING MIXTURE 60 ml (¼ c) white grape vinegar 60 ml (¼ c) olive oil 30 ml (2 T) poppy seeds 30-45 ml (2-3 T) sugar salt and pepper SALAD 8 Israeli cucumbers (or English, deseeded), cut into long strips or rings 2 chillies, chopped 2-3 spring onions, chopped handful of chopped fresh coriander 1 Pickling mixture Mix all the ingredients. 2 Salad Mix all the ingredients. Pour the pickling mixture over and spoon into a jar. Set aside for 3-4 hours before serving.…

SERVES 8 people Preparation time: 20 min Chilling time: 5 min Cooking time: 15-20 min 250 ml (1 c) sugar 3 eggs 250 ml (1 c) cake flour 125 ml (½ c) cocoa powder pinch of salt 125 g butter 60 ml (¼ c) cream 150 g dark chocolate, broken into pieces vanilla ice cream, melted chocolate and blueberries to serve Preheat the oven to 180 °C. 1 Whisk the sugar and eggs together in a large bowl. 2 Sift the flour, cocoa powder and salt together in a separate bowl. 3 Melt the butter in a cast-iron pan, add the cream and the chocolate and stir until melted. Leave to cool for 5 minutes. 4 Add the chocolate mixture to the egg mixture and stir. Then fold in the…

MAKES about 12 squares Preparation time: 15 min Cooking time: 3-5 minutes These squares are a delicious combination of salty and sweet – perfect to serve with coffee at the end of a braai. 90 ml (6 T) butter 1 packet (200 g) marshmallows 10 ml milk 150-200 g puffed rice cereal 125 g bacon, fried until crisp and finely chopped strawberries to serve 1 Grease a square baking tin. 2 Melt the butter and marshmallows in a small pot over moderate coals for about 3-5 minutes. Add milk to make mixing easier. 3 Stir in the cereal and bacon and spoon into the baking tin. Leave at room temperature – it sets almost immediately. Cut into squares. 4 Serve the squares with sliced strawberries.…

1 RED WINE AND BUTTERMILK Best with chicken, lamb and venison. Makes about 1 litre (4 c) 500 ml (2 c) buttermilk500 ml (2 c) red wine5 bay leavesa few pieces of lemon peel10 black peppercornsa few juniper berriesa few rosemary or thyme sprigs Mix all the ingredients. Store in the fridge. 2 CURRY Best with kebabs, pork and venison. Makes about 1 litre (4 c) 4 large onions, chopped250 ml (1 c) water500 ml (2 c) white wine vinegar1 small chilli30 ml (2 T) sugar30 ml (2 T) curry powder5 ml (1 t) ground cumin5 ml (1 t) turmeric2 ml (½ t) ground ginger25 ml (5 t) ground coriander50 ml apricot jam10 ml (2 t) salt Cook all the ingredients together for 10 minutes. Cool and store in the…

Steak (3 cm thick) Rare 5-6 min Medium-rare 7-8 min Medium 8-10 min Medium-well 10-11 min BRAAI THE PERFECT STEAK The ideal steak to ensure a juicy result is 2,5-3 cm thick. Bring the meat to room temperature before cooking. Score the fatty strip (to prevent curling) and rub oil on both sides of the meat. Use a hot griddle pan or braai grid over hot coals and cook about 7-10 cm above the heat – the thicker the steak, the further from the coals. Braai the fat side first, until brown and crispy, then turn the steak with meat side down and sear for at least 1 minute a side. Don’t turn until a crust forms – the meat should come away easily from the pan or grid –…

You will need cooler coals for the marrow bones and hot coals for the steak. Separate the coals and keep some hot for the steak. SERVES 1 person Preparation time: 5 min Cooking time: steak 5-11 min, marrow bones 40 min MARROW BONES 2 marrow boneshandful of herbs such as parsley, chives, thyme and basil, chopped STEAK 1 T-bone steak, 3 cm thick30 ml (2 T) Dijon mustard15 ml (1 T) oilfine salttoasted bread to serve 1 Marrow bones Put the bones on a large sheet of aluminium foil and sprinkle the herbs over. 2 Wrap in the foil, sealing well, and cook among burnt-out coals until the marrow is translucent, about 40 minutes. 3 Steak Score the fatty strip of the T-bone steak lightly to prevent it curling during…

A Texan steak is cut from the leg and is a large piece of meat. It’s not as tender as rump or loin so it’s best to marinate it before braaiing. YOU food editor Carmen Niehaus says she prefers to cut it into thin strips and serve it with a sauce. Get your butcher to cut it thick, otherwise it tends to be dry. Fry the onion rings before braaiing the meat and keep warm. SERVES 2 people Preparation time: 20 min Marinating time: 8 hours or overnight (steak) Chilling time: 2 hours (onion rings) Cooking time: about 20 min (steak), 40 min (onion rings) MEAT AND PASTE 1 Texan steak, 3 cm thick, cut from the leg30 ml (2 T) balsamic vinegar30 ml (2 T) lemon juice15 ml (1…

SERVES 4-6 people Preparation time: 30 min Cooking time: 30-40 min CHICKEN 8 chicken wingssalt BASTING SAUCE 30 ml (2 T) hot chilli sauce160 ml ( 2/3 c) apple juice30 ml (2 T) honey30 ml (2 T) miso2 cm piece of fresh ginger, grated3 garlic cloves, crushed TO SERVE toasted sesame seedsfresh coriander, finely choppedspring onions, finely chopped 1 Chicken Push kebab skewers through the chicken wings and stretch them out. 2 Basting sauce Mix all the ingredients. 3 Cover the wings with the sauce and braai over moderate coals until done and slightly crispy, about 30-40 minutes, turning often and brushing with the sauce. Sprinkle the sesame seeds, coriander and spring onions over the wings.…

Any small fish will do for this delicious snack. The saltiness of the green olives combined with the sweetness of the pears is surprisingly good with the fish. SERVES 6 people Preparation time: 15 min Cooking time: 10-15 min OLIVE SALSA 2 garlic cloves, crushed2 spring onions, chopped1 fresh chilli, finely chopped80 ml (1/3 c) olive oiljuice and grated zest of 1 lemon150 g green olives, chopped60 ml (¼ c) fresh coriander, chopped3 dried pears, finely chopped FISH 6 small fresh fish such as harders,sardines or baby hake, scraped and guttedsea saltolive oilcouscous or freshly baked bread to serve 1 Olive salsa Mix all the ingredients. 2 Fish Pat the fish dry with paper towels and season well with salt on the inside and outside. 3 Pack the fish in…

African seasoning pastes such as harissa and chermoula have a bit of a bite and impart a wonderful flavour to brinjals which can be relatively tasteless but soak up flavours like a sponge. SERVES 4 people Preparation time: 10 min Cooking time: 20-30 min 7 ml (1½ t) harissa or chermoula(see recipe on page 8)oil4 garlic cloves, crushed2-3 brinjals, sliced lengthwayssaltfresh mint leaves and pomegranateseeds Preheat the oven to 200 °C. 1 Mix the harissa or chermoula with enough oil to form a paste. Add the garlic. 2 Spread over the brinjals and arrange in an ovenproof dish. Season with salt and bake for 20-30 minutes or until done. 3 Sprinkle the mint and pomegranate seeds on top just before serving. Over the coals Spread the spice mixture over the…

Serve these baked potatoes instead of chips with your steak for a change. The lemon and rocket add a fresh touch. SERVES 6-8 people Preparation time: 10 min Cooking time: 1 hour 1 kg baby potatoes, scrubbed4-6 garlic cloves, crushedlarge handful of mixed herbs suchas thyme, rosemary and oregano,choppedsmoked sea salt flakesoilgrated lemon zestrocket Preheat the oven to 200 °C. 1 Arrange the potatoes in an oven-proof pan and sprinkle the garlic, herbs and salt over. Drizzle liberally with oil and bake for about an hour until done and crisp. 2 Smash the potatoes slightly and sprinkle the lemon zest and rocket on top just before serving.…

Cauliflower is the ideal side dish for those wanting to avoid carbs. SERVES 4 people Preparation time: 10 min Cooking time: 40 min 1 whole cauliflowersalt5 ml (1 t) whole cumin seedspinch of ground cinnamon and groundcoriander30 ml (1 T) sesame seedsoil125 ml (½ c) coarse fresh breadcrumbs60 ml (¼ c) grated Parmesan cheesefinely chopped parsley to garnish Preheat the oven to 180 °C. 1 Season the cauliflower well with salt. 2 Mix the spices and sesame seeds with enough oil to form a paste and spread over the cauliflower. 3 Mix the breadcrumbs and Parmesan cheese and roll the cauliflower in the mixture. 4 Transfer to a baking sheet. Bake until just done, about 40 minutes, and the breadcrumbs are crispy and browned. Sprinkle the fresh parsley over. Cut…

SERVES 4 people Preparation time: 15 min Cooking time: 20 min CROUTONS 120 g ciabatta bread, broken into chunks 7 ml (1½ t) mustard powder 1 garlic clove, crushed 100 g butter, melted DRESSING 1 lemon 1 garlic clove, crushed pinch of aniseed 1 spring onion, finely chopped 60 ml (¼ c) olive oil pinch of sugar SALAD 3 heads of young cos lettuce, halved lengthways 1 fennel bulb, halved, or 2-3 baby marrows, halved lengthways watercress leaves pecorino shavings Preheat the oven grill. 1 Croutons Arrange the bread chunks on a baking sheet. 2 Mix the mustard powder, garlic and melted butter. Sprinkle over the bread chunks, mix well and grill until golden brown. Allow to cool. 3 Dressing Peel the lemon and cut the flesh into segments, working…

SERVES 4 people Preparation time: 20 min Cooking time: 20 min LEMON AND TOMATO SALAD 2 lemons, skin on, thinly sliced and halved boiling water 3 ml (generous ½ t) sugar pinch of salt 15 ml (1 T) olive oil 400 g mixed baby tomatoes, halved if preferred salt and pepper ½ red onion, thinly sliced 10 g each chopped fresh parsley and mint leaves a few pomegranate seeds (optional) DRESSING 15 ml (1 T) honey 10 ml (2 t) lemon juice 15 ml (1 T) olive oil Preheat the oven to 160 °C. 1 Lemon and tomato salad Cover the lemon slices with boiling water and set aside for 2 minutes. Drain. 2 Arrange the lemon slices on a baking sheet, sprinkle the sugar, salt and olive oil over…

SERVES 4 people Preparation time: 45 min Cooking time: 20-30 min PICKLING MIXTURE 125 ml (½ c) rice vinegar 45 ml (3 T) sugar 25 g fresh ginger, finely chopped SALAD 1 small butternut, thinly sliced 1 small red onion, chopped 1 chilli, chopped 3-4 radishes, thinly sliced 3 Israeli cucumbers (or English, deseeded), sliced a few young spinach leaves 160 ml (²/ ³ c) Greek yoghurt handful of fresh coriander, chopped SEED SPRINKLE 30 g pumpkin seeds, lightly toasted pinch of cumin, cinnamon, coriander and turmeric 15 ml (1 T) yellow sugar 1 Pickling mixture Heat all the ingredients together in a saucepan and leave to cool. 2 Salad Braai the butternut slices over the coals until slightly charred. Cover with foil and continue braaiing until just done. 3…

MAKES About 12 s’mores Preparation time: 3 min Cooking time: 5 min Setting time: 5-10 min 200 g marshmallows 400 g digestive biscuits 100 g each milk and white chocolate 1 Thread 1 or 2 marshmallows at a time on long skewers and toast over the coals until melting. 2 Put the marshmallow(s) between 2 biscuits and press together. 3 Melt the chocolate in separate saucepans over the coals. Dip half of the cookie in milk chocolate and the other in white. Leave to set.…

MAKES 4 apples Preparation time: 15 min Cooking time: 30 min APPLES 4 apples, cored but not peeled butter FILLING 125 ml (½ c) raisins half packet (100 g) ginger biscuits, crumbled golden syrup custard to serve 1 Apples Rub butter onto the outside of the apples. Place each apple on a large sheet of aluminium foil. 2 Filling Mix the raisins and ginger biscuit crumbs together and stuff into the hollowed-out core. Pour a little golden syrup over each apple. 3 Wrap each apple in a sheet of foil and place over moderate coals. Bake for about 30 minutes until the apples are soft. 4 Serve the warm apples with custard. TIP The apples could also be stuffed with mixed citrus peel and cream cheese or roughly chopped nuts…

MAKES 3-4 tarts Preparation time: 20 min Chilling time: 30 min Cooking time: 20 min 3-4 empty and washed shallow cans such as tuna cans CRUST 250 g ice cold butter, diced 250 ml (1 c) icing sugar, sifted 500 ml (2 c) cake flour 80 ml (¹/› c) cornflour FILLING 1 can (410 g) pie apples 125 ml (½ c) sugar 80 g butter 15 ml (1 T) lemon juice 2 ml (½ t) each ground cinnamon and ground nutmeg pinch each of ground cloves and salt whipped cream to serve Preheat the oven to 180 °C. Grease the cans well with nonstick spray. 1 Crust Put all the ingredients in a food processor and mix well. Form a large roll, slightly bigger than the width of the bottom…

MAKES 250 ml (1 c) sauce Preparation time: 3 min SALTED CARAMEL SAUCE 1 packet (150 g) caramel toffees 125 ml (½ c) cream pinch of black (or white) sea salt flakes POPCORN 750 ml (3 c) popped popcorn salted peanuts to taste sea salt flakes 1 Sauce Put all the ingredients in a glass bowl and microwave for about 2-3 minutes, stirring a few times until melted. 2 Popcorn Mix the popcorn and peanuts and pour the sauce over. Season with salt. TIP The salted caramel sauce is also great with ice cream.…