Innholdsfortegnelse for YOU Indulge: Braai i You South Africa

THERE’S something so quintessentially South African about braaiing don’t you think? We rarely need a reason to get the fire going and thanks to loadshedding we’ve been doing more of it than usual. But now that the sun is out, the air is clear and we’re well on our way towards the festive season, it feels like a braai is very much a must. Gathering friends and family, having a glass of something chilled, making mouthwatering meals and sharing it with the people we love most – it’s the life! Not even Eskom’s shenanigans can get us down then. Over the years we’ve developed many braai recipes and they’re always in demand. Many readers have lost their treasured copies of braai recipe editions, it’s fallen apart because of so much…

SERVES 4 PREPARATION: 20 MIN BRAAIING: 45-60 MIN SAUCE ◗ 4 garlic cloves, crushed◗ 125ml (½c) soy sauce◗ 125ml (½c) hoisin sauce◗ 15ml (2T) Worcester sauce◗ 2 star anise◗ 45ml (3T) oil ◗ 2,5ml (½t) ground coriander◗ 10ml (2t) Dijon mustard◗ 10ml (2t) sugar CHICKEN ◗ 1 whole chicken◗ salt◗ 50g peanuts◗ handful of fresh parsley or coriander, chopped 1 Sauce Mix all the ingredients. 2 Chicken Using a knife or kitchen shears, cut out and discard the backbone, turn the chicken over and push down to flatten. Season lightly with salt. 3 Rub the sauce all over the chicken and braai over moderate coals for 45-60 minutes or until done and brown. Turn and baste with the sauce often. 4 Sprinkle the peanuts and chopped parsley or coriander over…

SERVES 4-6 PREPARATION: 30 MIN COOKING: 40-45 MIN BRAAIING: 10-15 MIN SORGHUM ◗ 375ml (1½c) whole sorghum CHICKEN LIVERS ◗ 500g chicken livers, cleaned◗ salt and pepper◗ 5ml (1t) chilli powder◗ 5ml (1t) ground coriander◗ 5ml (1t) dried oregano◗ 5ml (1t) paprika◗ 200g bacon rashers or caul fat TABBOULEH ◗ 1 cucumber, diced◗ 250g baby tomatoes, quartered◗ handful each of fresh coriander and parsley, chopped◗ 1 red onion, chopped◗ 60ml (¼c) olive oil◗ juice and grated zest of 1 lemon◗ 2,5ml (½t) ground cumin◗ salt and pepper TO FINISH ◗ 60ml (¼c) braai sauce Put a stand in the coals and keep a folding braai grid handy. Soak 6-8 kebab skewers in hot water for 30 minutes. 1 Sorghum Put the sorghum in a pot. Cover with water, bring to…

SERVES 4 PREPARATION: 20 MIN STANDING: 1 HOUR OR OVERNIGHT BRAAIING: 1¼ HOURS BRINE ◗ 125ml (½c) salt◗ water◗ 2 bay leaves◗ 1 cinnamon stick (optional)◗ grated zest of 1 lemon CHICKEN ◗ 1 whole chicken◗ oil◗ paprika◗ 1 can (340ml) beer◗ salad to serve 1 Brine Mix the salt with enough water to cover the whole chicken. Add the rest of the ingredients. 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 the opened can. 4 Carefully place the can with the…

SERVES 4-6 PREPARATION: 15 MIN MARINATING: 1 HOUR BRAAIING: ABOUT 30 MIN ◗ 500g chicken wings MARINADE ◗ 250ml (1c) hot water◗ 200ml chutney◗ 100ml Worcester sauce◗ 45ml (3T) tomato sauce◗ 20ml (4t) oil◗ 15ml (1T) prepared mustard◗ 2 sachets (79g) crushed chillies◗ 50ml white vinegar ◗ salt◗ steak and chops spice mixture 1 Put the chicken wings in a glass dish. 2 Marinade Mix the ingredients and rub over the chicken. Marinate for 1 hour. 3 Place the wings in a folding braai grid. Braai over moderate coals for about 30 minutes or until the wings are done, brushing from time to time with the marinade and turning the grid.…

SERVES 6 PREPARATION: 25 MIN MARINATING: 3-4 HOURS OR UP TO 2 DAYS COOKING: 10 MIN (SAUCE) BRAAIING: 4-5 MIN PER STEAK MARINADE ◗ 30ml (2T) mustard powder◗ 30ml (2T) braai spices of your choice◗ 60ml (¼c) lemon juice◗ 60ml (¼c) oil MEAT ◗ 6 rump steaks (1,5cm thick)◗ butter SAUCE ◗ 50g butter◗ 1 onion, chopped◗ 125g bacon, chopped◗ 100g mushrooms, chopped◗ 250ml (1c) cream or milk◗ 30ml (2T) cake flour◗ 60ml (¼c) mayonnaise or plain double-cream yoghurt◗ 60ml (¼c) chutney TO SERVE ◗ potato wedges◗ salad 1 Marinade Mix all the ingredients. 2 Meat Pour the marinade over the meat and marinate for 3-4 hours or up to two days. 3 Melt a little butter in a hot pan over the coals. Add the steak and cook according…

PREPARATION: 15 MIN BRAAIING: 45-60 MIN ◗ 1 leg of lamb, about 1,5kg, deboned◗ 4 garlic cloves, sliced◗ 3-4 rosemary sprigs◗ 6 anchovies, cut in half◗ salt and pepper◗ 45ml (3T) olive oil 1 Make small incisions in the lamb and press a slice of garlic into every second incision. 2 Snip the rosemary into smaller pieces and wrap some anchovy around each piece. Insert into the remaining incisions. Season the meat with salt and pepper and rub with the oil. 3 Braai the leg on an open grill or ina kettle braai over hot coals until the meat is sealed. 4 Cover with the lid or foil and braai higher above slower coals for 45-60 minutes or until done to your liking. TIP The easiest way to braai a…

SERVES 2-4 PREPARATION: 15 MIN BRAAIING: 10-15 MIN ◗ 5ml (1t) Dijon mustard◗ olive oil◗ 4 lamb chops, cut 2cm thick and tops of bones trimmed CROUTON SPRINKLE ◗ 2 spring onions, chopped◗ 125ml (½c) chopped fresh parsley◗ 15ml (1 T) chopped capers◗ 1 anchovy, rinsed and chopped (optional)◗ 60ml (¼c) olive oil◗ 15ml (1T) grape vinegar◗ 125ml (½c) stale bread, coarsely crumbled◗ extra oil TO SERVE ◗ lime wedges (optional) 1 Mix the mustard and a little oil and spread on the chops. Braai over hot coals for 10-15 minutes or until brown on the outside and just done but still pink inside. 2 Crouton sprinkle Blitz the spring onions, parsley, capers, anchovy (if using), oil and vinegar in a food processor until coarsely chopped. 3 Place the bread…

SERVES 8 PREPARATION: 30 MIN MARINATING: 3-4 HOURS (OPTIONAL) BRAAIING: 1½-1¾ HOURS STUFFING ◗ 1 pouch (20g) dried mushrooms, soaked and finely chopped◗ 250ml (1c) finely chopped rocket◗ 1 roll cream cheese with pepper◗ 30-45ml (2-3T) sun-dried tomatoes in vinaigrette, chopped◗ 2 garlic cloves, crushed◗ mixed handful of finely chopped fresh parsley and fresh basil MARINADE ◗ 125ml (½c) oil◗ 60ml (¼c) lemon juice◗ grated zest of 1 lemon◗ 125ml (½c) parsley, chopped◗ 45ml (3T) oregano and/or thyme, chopped◗ 10ml (2t) rosemary, chopped◗ large handful of chives, chopped◗ 4 garlic cloves, crushed PORK ◗ 1 small deboned pork neck◗ salt and pepper 1 Stuffing Mix all the ingredients 2 Marinade Mix all the ingredients. 3 Pork Make incisions in the fleshy side of the meat and use the heel of…

SERVES 6-8 PREPARATION: 30 MIN MARINATING: 30 MIN BRAAIING: 1½-2 HOURS SPICE PASTE ◗ 5ml (1t) turmeric◗ 15ml (1T) ground coriander◗ pinch each of ground cinnamon and ground cloves◗ 60ml (¼c) olive oil◗ juice of 2 lemons◗ 2 garlic cloves, chopped◗ handful each of chopped fresh coriander and mint MEAT ◗ 1,5 kg whole pork neck, deboned and rind removed◗ 375ml (1½c) rooibos tea, fennel flavour◗ 125ml (½c) readymade braai sauce or smooth apricot jam TO SERVE ◗ soft tortillas◗ chopped red onion and fresh coriander or rocket 1 Spice paste Mix the turmeric, ground coriander, cinnamon and cloves with the oil, lemon juice, garlic and herbs to form a paste. 2 Meat Make shallow incisions all over the meat and rub well with the paste. Set aside for about…

SERVES 4 PREPARATION: 15 MIN MARINATING: 15 MIN BRAAIING: 15 MIN ◗ 4 boneless pork chops such as neck, 2,5cm thick MARINADE ◗ 30ml (2T) honey◗ 30ml (2T) hoisin sauce◗ 15ml (1T) soy sauce SALSA ◗ 1 can (440g) pineapple chunks, drained◗ 1 red pepper, diced◗ 1 small onion, finely chopped◗ 1 green chilli, seeded and chopped◗ 10ml (2t) lemon juice◗ pinch of salt 1 Put the meat on a plate or in a shallow dish. 2 Marinade Mix the honey, hoisin sauce and soy sauce in a small bowl and rub over the chops. Allow to marinate for 15 minutes. 3 Braai over moderate to hot coals for about 15 minutes, turning often until golden brown and done. 4 Salsa Mix all the ingredients. Serve with the meat.…

SERVES 4-8 PREPARATION (INCLUDING SAUCE): 20 MIN BRAAIING: 10-20 MIN (SMALL SNOEK); 15-25 MIN (LARGE SNOEK) ◗ 1 butterflied snoek, cut at the backbone, not the belly◗ oil◗ sauce of your choice (see the recipes on the opposite page)◗ lemon slices to garnish 1 Grease the skin side of the snoek well with oil and place on a folding grid. 2 Prepare the sauce of your choice. 3 Braai the fish only on the skin side over relatively low heat. This way you can see when the fish is done. Braai either high over medium heat for about 10 minutes or low over low heat for 20 minutes. You can add more coals later but remember to wait until they form a light ash layer again. Spoon the sauce over…

SERVES 4 PREPARATION: 20 MIN BRAAIING: 45-60 MIN ◗ 1 whole fish (about 2,5 kg), gutted and scraped clean but with head and tail intact◗ salt and pepper◗ 30ml (2T) tomato pesto◗ 60ml (¼c) plain yoghurt◗ 2 garlic cloves, chopped◗ a few basil or spinach leaves◗ a few spring onions◗ fresh herbs, braaied lemon wedges, baby tomatoes and garlic bread to serve 1 Butterfly the fish and season inside and outside with salt and pepper. 2 Mix the pesto, yoghurt and garlic and spread inside the fish. 3 Arrange the basil or spinach and spring onions inside the fish and fold. Cut three slits on each side and secure the fish with string. 4 Wrap in a large sheet of baking paper. Wrap in 16 sheets of newspaper and secure…

SERVES 6 PREPARATION: 20 MIN MARINATING: 1 HOUR BRAAIING: 5-8 MIN MARINADE ◗ 125ml (½c) olive oil◗ 15ml (1T) Dijon mustard◗ 4 garlic cloves, coarsely chopped◗ juice of 1 lemon◗ juice of 1 orange◗ 5ml (1t) dried basil◗ 30ml (2T) white wine (optional) PRAWNS ◗ 30 prawns, cleaned TO SERVE ◗ lemon wedges (optional) 1 Marinade Mix all the ingredients in a glass bowl until well combined. 2 Prawns Add the prawns to the bowl, ensuring they’re completely covered in the marinade. Marinate for about 1 hour. 3 Pack the prawns in a folding braai grid and braai over medium-hot coals (see above) for 5-8 minutes or until just done. 4 To serve Serve with lemon wedges (if using).…

SERVES 4 PREPARATION: 15 MIN COOKING: 2½ HOURS ◗ oil◗ 1 onion, chopped◗ 3 whole green chillies◗ 30ml (2T) garlic and ginger paste◗ 10ml (2t) cumin seeds, bruised◗ 4 curry leaves◗ 30ml (2T) masala◗ 5ml (1t) turmeric◗ 15ml (1T) garam masala◗ 1 can (410 g) chopped tomatoes◗ 4 whole lamb shanks◗ salt◗ boiling water if needed◗ 1 can (400g) butter beans TO SERVE ◗ generous handful of chopped fresh coriander◗ plain yoghurt and pickles◗ rotis and/or flavoured rice 1 Heat a little oil in a cast-iron pot and fry the onion and chillies with the garlic and ginger paste and cumin seeds until fragrant and glossy. 2 Add the curry leaves, masala, turmeric and garam masala and mix but don’t fry. 3 Add the tomatoes, cover and simmer for about…

SERVES 6 PREPARATION: 15 MIN COOKING: 2¾ HOURS ◗ 4 lamb shanks, sawn into pieces◗ salt and pepper◗ oil◗ 3 onions, sliced◗ 2 garlic cloves, crushed◗ 1 can (410g) chopped tomatoes◗ 1,2ml (¼t) dried oregano◗ 750ml (3c) meat stock◗ 250ml (1c) uncooked rice◗ 5ml (1t) turmeric 1 Season the meat with salt and pepper and brown in a little heated oil in a cast-iron pot. Remove from the pot. 2 Fry the onions and garlic until soft and glossy. Return the meat to the pot. 3 Add the tomatoes, oregano and stock and simmer over low heat for about 2 hours or until the meat is tender. 4 Add the rice, sprinkle the turmeric over and season with salt and pepper. Mix. Simmer for about 30 minutes or until the…

SERVES 6-8 PREPARATION: 15 MIN COOKING: 10-20 MIN ◗ 1kg baby potatoes◗ 1 onion, sliced◗ 2 hard-boiled eggs, sliced◗ 4 spring onions, chopped◗ 1 round (100g) feta cheese, crumbled (optional)◗ ½ avocado, diced ◗ salt and freshly ground pepper DRESSING ◗ 250ml (1c) mayonnaise◗ 45ml (3T) sweet chilli sauce◗ 15ml (1T) soy sauce 1 Boil the potatoes until just done. Drain, allow to cool and halve some of the potatoes. 2 Gently mix the remaining ingredients. Add to the cooled potatoes. 3 Dressing Mix all the ingredients and pour over the salad. Mix gently and add more salt and pepper if you like.…

SERVES 4-6 PREPARATION: 20 MIN COOKING: 20 MIN SALAD ◗ 2 lemons, skin on, thinly sliced◗ boiling water◗ 3ml (generous ½t) sugar◗ salt and freshly ground pepper◗ 15ml (1T) olive oil◗ ½ red onion, thinly sliced◗ 400g mixed baby tomatoes, halved if you like◗ 10g each chopped fresh parsley and mint leaves◗ a few pomegranate seeds (optional) DRESSING ◗ 15ml (1T) honey◗ 10ml (2t) lemon juice◗ 15ml (1T) olive oil Preheat the oven to 160°C. 1 Salad Cover the lemon slices with boiling water and set aside for 2 minutes. Drain. 2 Arrange on a baking sheet, sprinkle the sugar, a pinch of salt and the olive oil over and bake for about 20 minutes or until slightly dried. Allow to cool. 3 Mix the rest of the ingredients in…

MAKES ABOUT 12 BALLS PREPARATION: 30 MIN CHILLING: 15 MIN COOKING: 30 MIN ARANCINI ◗ 15ml (1T) olive oil◗ 200g diced bacon◗ 1 onion, chopped◗ 2 garlic cloves, crushed◗ 4 x 250ml (4c) cooked pap, at room temperature◗ 250ml (1c) grated mozzarella cheese◗ 125ml (½c) grated mature cheddar cheese◗ 125ml (½c) grated Gouda cheese◗ salt and pepper◗ 2 eggs, whisked◗ 30ml (2T) milk◗ 125ml (½c) flour◗ 250ml (1c) breadcrumbs◗ oil for deep-frying GREMOLATA ◗ handful of fresh parsley, chopped◗ 2 garlic cloves, crushed◗ grated zest of 1 lemon◗ salt TO SERVE ◗ coarse salt 1 Arancini Heat the olive oil in a pan and fry the bacon until crispy. Add the onion and garlic and stir-fry until soft and fragrant. Set aside to cool. 2 Mix the pap and cheeses…

MAKES 2 LOAVES PREPARATION: 20 MIN RISING: 30 MIN BRAAIING: 40-50 MIN ◗ 250g cooked sweet potato, mashed◗ 450-500ml lukewarm water◗ 750g cake flour◗ 5ml (½t) salt◗ 1 sachet (10g) instant yeast◗ 15ml (1T) butter, melted Grease two medium flat castiron pots with butter and dust with flour. 1 Mix the cooked sweet potato with enough lukewarm water to create a runny consistency. 2 Mix the flour, salt and instant yeast in a large bowl. Make a well in the middle and pour in the sweet potato mixture. 3 Mix well then knead until smooth and elastic, at least 10 minutes. Divide into two equal parts, put one in each pot and cover with a clean kitchen towel. Allow to rise in a warm place until doubled in volume, about…

This dough is also perfect for pizza and pot bread. ◗ 500g white bread flour◗ 2,5ml (½t) salt◗ 1 sachet (10g) instant yeast◗ 325ml lukewarm water 1 Mix the flour, salt and yeast in a bowl. Make a well in the middle and pour in the water. Add a little more water if the dough is too dry. 2 Mix well, turn out and knead until the dough is smooth and elastic and no longer sticks to your hands, about 10 minutes. 3 Transfer to a clean bowl, cover with a kitchen towel and allow to rise in a warm place for 30-45 minutes or until doubled in volume. TIP If using the dough for pizza, braai for 20-25 minutes over moderate coals. For pot bread, bake on low coals…

SERVES 6 PREPARATION: 15 MIN COOKING: 15-20 MIN BRAAIING: 7-10 MIN CHAKALAKA ◗ 15ml (1T) oil or butter◗ 1 onion, chopped◗ 1 clove garlic, crushed◗ 1 each red, yellow and green peppers, chopped◗ 5ml (1t) curry powder◗ 1 can (410g) tomatoes in juice◗ 1 can (410g) baked beans◗ 30ml (2T) hot chutney◗ 30ml (2T) sweet chilli sauce HOT DOGS ◗ 1-2 French loaves, halved horizontally◗ 500g boerewors◗ butter (optional)◗ chopped parsley to garnish 1 Chakalaka Heat the oil or butter and stir-fry the onion, garlic and peppers until soft. Add the curry powder and mix. Add the remaining ingredients and simmer until fragrant. 2 Hot dogs Lightly toast the bread over the coals if you like. Braai the boerewors over moderate coals until just done. 3 Butter the inside of…

MAKES 3 LARGE PIZZAS PREPARATION: 15 MIN (EXCLUDING TOPPINGS) BRAAIING: 10-12 MIN ◗ 3 large readymade pizza bases or see bread dough recipe on page 63◗ prepared toppings of your choice (see right) 1 If using the store bought bread dough, break the dough into three pieces and roll each out into a pizza base about 3mm thick. Remember to consider the size of the kettle braai or braai grid. 2 Add a topping (except the rocket and herbs) to each base and transfer to a kettle braai or a grid over moderate coals. Close the lid or cover with foil and braai for 10-12 minutes or until the bases are crisp and the cheese has melted. 3 FILLING VARIATIONS 1. MEAT ◗ 45ml (3T) sun-dried tomato pesto◗ 250g boerewors,…

SERVES 4 PREPARATION: 20 MIN MARINATING: 30 MIN BRAAIING: 15-20 MIN ◗ 2 x 250g steaks MARINADE ◗ 60ml (¼c) each olive oil and orange juice◗ juice of 1 lime◗ 2 garlic cloves, chopped◗ 15ml (1T) ground cumin◗ 5ml (1t) dried oregano◗ 5ml (1t) smoked paprika◗ handful of fresh coriander, chopped SALSA ◗ 250g cherry tomatoes, quartered◗ 1 cucumber, diced◗ 1 red onion, diced◗ handful of fresh coriander, chopped◗ 15ml (1T) white wine vinegar◗ salt and freshly ground pepper TO FINISH ◗ 4-6 tortillas◗ 125ml (½c) plain yoghurt◗ extra coriander 1 Put the steaks in a nonmetal marinating dish. 2 Marinade Mix the ingredients and pour over the steaks. Cover and marinate for 30 minutes. 3 Salsa Mix the ingredients well. 4 To finish Transfer the steaks to a folding…

MAKES ABOUT 12 S’MORES PREPARATION: 3 MIN COOKING: 5 MIN SETTING: 5-10 MIN ◗ 200g marshmallows◗ 400g digestive biscuits◗ 100g 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 Sandwich the marsh-mallow (s) between two biscuits and press together. 3 Melt the chocolate in separate saucepans over the coals. 4 Dip half of each cookie sandwich in milk chocolate and the other in white. Set aside until the chocolate has hardened.…

MAKES ABOUT 1 LITRE PREPARATION: 20 MIN COOKING: 15-20 MIN FREEZING: 5-6 HOURS OR OVERNIGHT EGG CUSTARD ◗ 500ml (2c) cream◗ 250ml (1c) milk◗ 5 egg yolks◗ 125ml (½c) sugar ICE CREAM ◗ 150g Peppermint Crisp chocolate bar, grated◗ 4 fresh mint leaves, chopped TO SERVE ◗ ice cream cones◗ extra Peppermint Crisp chocolate, finely chopped (optional) Keep a clean ice cream container or deep ovenproof dish handy. 1 Egg custard Pour the cream and milk into a saucepan and heat to just below boiling point. Remove from the heat. 2 Beat the egg yolks and sugar together. Spoon a ladleful of the warm cream mixture into the egg mixture while beating continuously. Add another ladleful of cream mixture while beating the eggs. Return the mixture to the saucepan and…

SERVES 4-6 PREPARATION: 10 MIN COOKING: 10-15 MIN ◗ 2 packets (200g each) chocolate-chip cookies◗ 400g marshmallows◗ 1 jar (180g) chocolate spread 1 Crumble half the biscuits into a fireproof pan. 2 Scatter half the marshmallows over the biscuits. 3 Crumble the remaining biscuits over, followed by the remaining marshmallows. 4 Put the pan over warm coals and heat until the marshmallows have melted. 5 When the marshmallows have melted, immediately drizzle the chocolate spread over. Serve in bowls while the marshmallows are still warm. TIP Replace the chocolate spread with peanut butter – spoon blobs of the peanut butter in between the layers of biscuits and marshmallows.…

WHEN TO ADD SALT TO STEAK Salt steak 1 hour before braaiing for every 2,5cm of thickness. So if your steak is 3cm thick, salt it 1 hour and 12 minutes before you braai it. Here’s why: 1 Salt initially draws moisture out of the meat. So if you add salt just before you braai, the steak will be dry and the salt won’t penetrate the meat. 2 If you season in advance using the above formula, the salt dissolves in the drawn-out moisture and the liquid is reabsorbed into the meat. 3 Salt relaxes the proteins in the meat so it locks in moisture and juiciness, as well as the salt flavour. The result: juicy, tasty steak 4 If you add herbs or spices to the salt, they’ll be…

SERVES 4 PREPARATION: 10 MIN MARINATING: 4 HOURS OR OVERNIGHT BRAAIING: 40-50 MIN ◗ 1 whole chicken◗ salt and pepper◗ 45ml (3T) olive oil◗ 250ml (1c) chermoula, bought or homemade (see recipe right)◗ chopped red onion, fresh parsley and braaied lemon or lime halves◗ side dish of your choice 1 Cut out and discard the backbone of the chicken, turn the chicken over and push down to flatten. Season with salt and pepper. 2 Mix the oil and chermoula and rub over the chicken skin. Cover and marinate for 4 hours or overnight. 3 Braai for 40-50 minutes over moderate coals or until the juices run clear when you pierce the chicken at the thigh. Brush a few times with the chermoula mixture. 4 Garnish with the onion, parsley and…

SERVES 4 PREPARATION: 10 MIN MARINATING: 3-4 HOURS BRAAIING: 1-1½ HOURS ◗ 1 whole chicken◗ 500ml (2c) buttermilk or amasi◗ 45ml (3T) chopped fresh rosemary◗ 4 garlic cloves, crushed◗ salt and pepper RUB ◗ salt and pepper◗ 100ml honey◗ 125ml (½c) lemon juice◗ 15ml (1T) Dijon mustard 1 Truss the chicken with string and transfer to a large plastic bag. 2 Add the buttermilk or amasi, rosemary and garlic to the bag with the chicken and marinate for 3-4 hours. 3 Remove the chicken from the bag, pat dry and season with salt and pepper. Transfer the chicken to a spit. 4 Place over moderate coals. If you’re braaiing on the ground, secure the spit with stones. Braai for 1-1½ hours or until done. Wiggle the thighs – they should…

SERVES 6 PREPARATION: 10 MIN MARINATING: 30 MIN OR OVERNIGHT BRAAIING: 20 MIN You can use this recipe for chicken kebabs too. Cube chicken breasts, thread onto soaked kebab skewers and follow the method from step 2. ◗ 8 chicken pieces MARINADE ◗ 30ml (2T) tikka spice mix◗ 30ml (2T) tandoori spice mix◗ 15ml (1T) dried chilli flakes◗ juice of 1 lemon◗ 250ml (1c) plain yoghurt TO SERVE ◗ 8 rotis 1 Make three incisions in the thickest part of each chicken piece. 2 Marinade Mix all the marinade ingredients. Put the chicken in a non-metal dish and cover well with the mixture. Marinate for 30 minutes or preferably overnight. 3 Braai for about 20 minutes over moderate coals, turning often until done. 4 To serve Serve the chicken with…

SERVES 1 PREPARATION: 5 MIN STANDING: 30 MIN BRAAING: 5-7 MIN ◗ 1 T-bone steak (fillet and sirloin on the bone) per person◗ salt and mustard powder◗ 80ml (⅓c) olive oil◗ mustard sauce or another sauce or flavoured butter of your choice (see recipes and variations on the opposite page) 1 Season the steak with salt and mustard powder. Allow to stand for 20 minutes. Rub the oil over the steak. 2 Braai over red-hot coals for about 5 minutes, turning when the steak comes away from the grid. Braai until done to your liking. Allow to rest for 10 minutes. 3 Serve the steak with a pat or two of flavoured butter or a dollop of sauce.…

SERVES 4-6 PREPARATION: 20 MIN BRAAIING: 20-40 MIN FILLET ◗ 1 whole beef fillet (1kg), halved horizontally but not cut all the way through◗ salt and pepper STUFFING ◗ 1 avocado, sliced◗ 1-2 chillies, chopped◗ 2-3 garlic cloves, chopped◗ handful of fresh coriander, chopped◗ a little lemon juice and olive oil◗ salt and pepper RUB ◗ 15ml (1T) tomato paste◗ 10ml (2t) ground cumin◗ 5ml (1t) paprika◗ 2,5ml (½t) chilli powder◗ 4 garlic cloves, crushed◗ salt and pepper◗ olive oil + extra for basting (optional) SALSA ◗ handful of cherry tomatoes, quartered◗ 1 small red onion, chopped◗ handful of fresh coriander and mint, chopped TO SERVE ◗ tortillas, toasted in a griddle pan◗ plain yoghurt seasoned with a pinch of ground cumin◗ lemon wedges (optional) 1 Fillet Open the meat…

SERVES 2-3 PREPARATION: 20 MIN MARINATING: 1 HOUR BRAAIING: 15-20 MIN ◗ 4-6 lamb chops◗ salt and freshly ground pepper MARINADE ◗ 125ml (½c) chutney◗ 125ml (½c) tomato sauce◗ 125ml (½c) Worcester sauce SAUCE ◗ 250ml (1c) beef stock◗ 10ml (2t) chopped fresh thyme◗ 15ml (1T) maizena TO SERVE ◗ thyme sprigs to garnish◗ mashed potatoes 1 Season the chops with salt and pepper. 2 Marinade Mix the sauces in a glass bowl. Add the lamb chops and marinate for an hour in the fridge. 3 Reserve the marinade for the sauce and braai the chops over hot coals until just done, turning often. 4 Sauce Heat the stock and thyme with the leftover marinade in a small saucepan. Mix the maizena with a little cold water and add to…

SERVES 2-4 PREPARATION: 20 MIN MARINATING: 30 MIN BRAAIING: 15-20 MIN ◗ 4-6 lamb or mutton chops MARINADE ◗ 4 garlic cloves, crushed◗ juice and grated zest of 1 lemon◗ leaves of a handful of fresh oregano, roughly chopped◗ leaves of 1 mint sprig, roughly chopped◗ 15ml (1T) olive oil POTATO SALAD ◗ 1kg baby potatoes, boiled and halved◗ 1 red onion, sliced◗ 80g pitted green olives, roughly chopped◗ 1 round feta cheese, crumbled◗ leaves of 2 mint sprigs◗ 60ml (¼c) olive oil◗ juice and grated zest of 1 lemon◗ salt and freshly ground pepper TO FINISH ◗ salt and freshly ground pepper 1 Arrange the chops in a non-metal dish. 2 Marinade Mix all the ingredients and rub all over the chops. Leave to marinate for at least 30…

SERVES 6-8 PREPARATION: 15 MIN MARINATING: 1-2 HOURS BRAAIING: 20-25 MIN STANDING: 5-8 MIN ◗ 1 large pork fillet◗ 60ml (¼c) sesame oil◗ 250g streaky bacon STUFFING ◗ 50g blue cheese, crumbled◗ 320g preserved green figs, roughly chopped◗ handful of fresh thyme, chopped◗ 15ml (1T) teriyaki sauce◗ 45ml (3T) coriander pesto◗ salt and freshly ground pepper 1 Rub the fillet with the sesame oil and leave to marinate in the fridge for 1-2 hours. 2 On a work surface, arrange the bacon rashers next to one another, slightly overlapping. Place the fillet on top of the bacon. With a sharp knife, cut the fillet in half horizontally but not all the way through so it can be stuffed. 3 Stuffing Lightly mix all the ingredients and spoon down the middle…

SERVES 8-10 PREPARATION: 30 MIN COOKING: 1-2 HOURS (MEAT) 15 MIN (SAUCE) BRAAIING: 15-20 MIN ◗ 4 racks of pork ribs SERVES 8-10◗ water to cover◗ 125ml (½c) vinegar◗ 4 bay leaves◗ 6 peppercorns◗ 45ml (3T) salt BASTING SAUCE ◗ 250ml (1c) readymade steakhouse sauce◗ 250ml (1c) readymade sparerib sauce◗ 10ml (2t) smoked paprika◗ 60ml (¼c) brown sugar◗ 15ml (1T) instant coffee granules HORSERADISH SAUCE ◗ 180ml (¾c) sour cream◗ 30ml (2T) readymade horseradish sauce◗ 10ml (2t) Dijon mustard◗ 10ml (2t) Worcester sauce◗ handful of fresh parsley, chopped TO SERVE ◗ skinny potato chips 1 Put the ribs in a pot, cover with water and add the vinegar, bay leaves, peppercorns and salt. Simmer over medium heat for 1-2 hours or until the meat pulls away from the bone. 2…

SERVES 4 PREPARATION: 10 MIN MARINATING: 15 MIN BRAAIING: 15-20 MIN ◗ 10-15ml (2-3t) Thai red curry paste◗ 200ml coconut milk◗ 5-10ml (1-2t) soy sauce◗ 5-10ml (1-2t) lemon juice◗ 15ml (1T) chopped fresh coriander◗ 4 pork loin chops◗ 1 pineapple with top◗ extra chopped coriander to garnish 1 Mix the curry paste and coconut milk and add the soy sauce and lemon juice. Stir in the coriander. 2 Arrange the chops in a dish and pour the curry mixture over. Marinate for 15 minutes. 3 Braai the meat over hot coals until just done and still moist, turning frequently. 4 Quarter the pineapple lengthways, keeping the top in place, and braai over the coals until lightly charred. Cut the flesh away from the skin and serve with the chops. Sprinkle…

EACH SAUCE IS ENOUGH FOR 1 WHOLE SNOEK GARLIC SAUCE ◗ 60ml (¼c) butter◗ 60ml (¼c) chopped fresh garlic◗ juice of 1 lemon◗ handful of chopped fresh parsley JAM SAUCE ◗ 60ml (¼c) butter◗ 60ml (¼c)◗ smooth apricot jam◗ juice of 1 lemon CHUTNEY SAUCE ◗ 30ml (2T) oil◗ 60ml (¼c) butter◗ 60ml (¼c) smooth apricot jam◗ 60ml (¼c) chutney◗ juice of 1 lemon METHOD FOR ALL THREE SAUCES 1 Melt the ingredients in a small pot over a few coals or on the stove. 2 Spoon over the snoek – make sure you spoon from the bottom of the pot so you’re not using just butter/oil. Put the sauce on the thickest parts of the fish halfway through braaiing when the belly flesh is starting to turn white; it will…

SERVES 2-3 PREPARATION: 10 MIN MARINATING: 2 HOURS BRAAIING: 20-30 MIN MARINADE ◗ 200ml apple cider vinegar◗ 200ml olive oil◗ 60ml (¼c) lemon juice◗ 5ml (1t) Worcester sauce◗ salt and pepper◗ 4 black peppercorns◗ 4 garlic cloves, crushed◗ 2 bay leaves◗ 1 sprig of fresh thyme◗ grated zest of 1 lemon FISH ◗ 1 medium line fish (800g-1kg), cleaned◗ salt and pepper◗ 1 lemon, sliced◗ freshly baked bread to serve 1 Marinade Combine the ingredients in a small saucepan and bring to the boil. Allow to cool. 2 Fish Slice the fish at 2cm intervals but don’t cut all the way through. Season with salt and pepper. Stuff the lemon slices into the incisions. Pour the marinade over the fish and leave to marinate for 2 hours in the fridge.…

SERVES 4-6 PREPARATION: 10 MIN COOKING: 40-45 MIN ◗ 8 chicken pieces◗ salt and pepper◗ 60ml (¼c) cooking oil◗ 2 large leeks, chopped◗ 4-6 carrots, chopped◗ 300g green beans, cut into quarters◗ 3-4 large sweet potatoes, cut into chunks◗ 4 mealies, cut into quarters◗ 5ml (1t) cayenne pepper (optional)◗ 10ml (2t) chilli flakes◗ 15ml (1T) chicken spice mix◗ 500ml (2c) chicken stock◗ 1 each green, yellow and red pepper, cubed◗ 2 cans (410g each) butter beans in tomato sauce◗ cooked pap to serve 1 Season the chicken with salt and pepper. Put a No 4 or 5 three-legged cast-iron pot over medium-hot coals and heat half the oil. Brown the chicken and set aside. 2 In the same pot, heat the remaining oil and stir-fry the leeks and carrots for…

SERVES 6 PREPARATION: 10-15 MIN COOKING: 45-50 MIN ◗ 30ml (2T) olive oil◗ 30g butter◗ 3 onions, coarsely chopped◗ 4 garlic cloves, finely chopped◗ salt and freshly ground black pepper◗ 2kg mixed fresh seafood or 3-4 types of fish, cubed◗ 1-2 litres (4-8c) seafood stock◗ 375ml (1½c) dry white wine◗ 5ml (1t) saffron (optional)◗ 150ml finely chopped parsley◗ 25ml (5t) chopped fresh fennel◗ 1 can (410g) chopped tomatoes TO SERVE ◗ rice or freshly baked bread 1 Heat the olive oil and butter in a flat-bottom cast-iron pot and fry the onions and garlic until soft and translucent. Season with salt and pepper. 2 Add the rest of the ingredients and bring to the boil. Cover. 3 Remove some of the coals to bring down the heat and prevent the…

SERVES 6 PREPARATION: 10 MIN COOKING: 10-15 MIN ◗ 60ml (¼c) oil◗ 10-15ml (2-3t) roasted masala◗ 750g seafood mix, thawed◗ 12 shelled mussels◗ 2 cans (400g each) Indian-style tomatoes◗ 25ml (5t) sugar◗ salt and pepper TO SERVE ◗ fresh coriander◗ basmati rice and poppadums◗ coconut and banana sambal (optional)◗ cucumber and plain yoghurt sambal (optional) 1 Heat the oil in a castiron pot, stir in the masala and stir-fry for about a minute or until fragrant. 2 Add the seafood mix, mussels, tomatoes, and sugar and season with salt and pepper. Cover and simmer for 8-10 minutes or until the seafood is done and fragrant. 3 Remove the lid for the last few minutes so the sauce isn’t watery. 4 To serve Sprinkle fresh coriander on top. Serve with basmati…

1 SERVES 6 PREPARATION: 10 MIN COOKING: 45 MIN LEMON AND GARLIC ROAST POTATOES ◗ 1kg medium potatoes, quartered◗ 60ml (¼c) olive oil◗ salt and pepper SAUCE ◗ 125ml (½c) extra-virgin◗ olive oil◗ 45ml (3T) chopped fresh dill◗ 60ml (¼c) fresh lemon juice◗ grated zest of 1 lemon◗ 12 garlic cloves, chopped TO SERVE ◗ bay or lemon leaves to garnish (optional) Preheat the oven to 180°C. 1 Toss the potatoes in the oil to coat and season with salt and pepper. Transfer to a large roasting pan and roast for 30 minutes or until the potatoes start to soften. 2 Sauce Whisk the olive oil, dill, lemon juice and zest. Set aside 30ml (2T) of the mixture. Pour the rest over the potatoes and return to the oven for…

SERVES 4-6 PREPARATION: 20 MIN CHICKPEAS ◗ 2 cans (410g each) chickpeas, drained◗ 80ml (⅓c) olive oil◗ juice of 1 lemon◗ 10g fresh mint, chopped◗ salt and pepper SALAD ◗ ½ watermelon◗ 120g mixed salad greens◗ 1-2 rounds feta cheese, crumbled◗ 2 spring onions, chopped TO SERVE ◗ mint sprigs 1 Chickpeas Mix the chickpeas, oil, lemon juice and mint well and season with salt and pepper. 2 Salad Just before serving, cube the watermelon. 3 Arrange the salad greens on a large serving platter. Spoon the chickpea mixture over and mix gently. 4 Arrange the watermelon on top and sprinkle the feta cheese and spring onions over. 5 To serve Garnish with mint sprigs and serve immediately.…

SERVES 4 PREPARATION: 10 MIN BRAAIING: 15-20 MIN ◗ 4 fresh mealies with husks◗ 45ml (3T) chopped fresh herbs◗ salt and freshly ground pepper◗ 30ml (2T) olive oil◗ 250g streaky bacon Soak 8-12 cocktail sticks in water to prevent them from catching alight while braaiing. 1 Clean the mealies of all corn silk but keep the husks attached. Fold back the husks. 2 Mix the herbs, salt, pepper and oil and pour over the mealies. 3 Wrap bacon rashers around each mealie, securing the bacon with the soaked cocktail sticks. Wrap the husks over the mealies again. 4 Put the mealies in a folding grid. Braai over moderate coals for 15-20 minutes or until done and the bacon is crispy. SAVOURY BUTTER TO SERVE WITH MEALIES Mix 250g soft butter,…

MAKES 2 SMALL LOAVES OR 1 LARGE LOAF PREPARATION: 20 MIN BAKING: 55-60 MIN ◗ 1 onion, chopped◗ 1 red pepper, chopped◗ 1 green pepper, chopped◗ 125ml (½c) grated cheddar cheese◗ 30ml (2T) sunflower oil◗ 125ml (½c) milk◗ 15ml (1T) chopped fresh parsley◗ 10ml (2t) dried onion flakes◗ 5ml (1t) garlic and herb mix◗ 2 large eggs◗ 625ml (2½c) white bread flour◗ 15ml (1T) baking powder◗ salt and pepper◗ 60ml (¼c) pumpkin seeds Preheat the oven to 180°C. Grease two 15 x 9cm loaf tins or one 22 x 8cm tin. 1 Mix the onion, peppers, cheese, oil, milk, parsley, onion flakes, garlic and herb mix and eggs in a large bowl. 2 In a separate bowl, sift together the flour and baking powder. Season with salt and pepper. Add…

1 PER PERSON PREPARATION: 20 MIN BRAAIING: 20 MIN ◗ butter◗ 2 slices of bread per sandwich – use rye, ciabatta, white or sourdough for example◗ filling (see suggestions far right) 1 Butter two slices of bread of your choice per sandwich. 2 Arrange the filling of your choice on one slice, place the second slice on top and secure each sandwich with string. 3 Braai in a folding grid over moderate coals, turning often, until the bread is crisp and browned and the cheese has melted. FILLING OPTIONS 1 Olive tapenade, sliced or grated mozzarella cheese and fresh basil 2 Sliced Brie cheese, sliced red onion and smooth apricot jam 3 Chutney, sliced cheddar cheese and roughly chopped fresh chives 4 Coriander pesto, sliced red pepper, grated Old Amsterdam…

SERVES 4 PREPARATION: 15 MIN COOKING: 35-40 MIN BRAAIING: 7-10 MIN CARAMELISED ONIONS ◗ oil◗ 4 onions, sliced◗ 3 garlic cloves, crushed◗ 7,5ml (1½t) dried thyme◗ 30ml (2T) balsamic vinegar or red wine◗ 30ml (2T) Dijon mustard◗ honey and/or brown sugar BOERIE ROLLS ◗ 4 cheese bread rolls, halved◗ 400g boerewors◗ handful of rocket◗ 30g Gruyère cheese or mature cheddar cheese shavings 1 Caramelised onions Heat a little oil and fry the onions until soft. Add the garlic and thyme and stir-fry until fragrant. 2 Add the remaining ingredients, reduce the heat and cook for 30 minutes or until caramelised. 3 Boerie rolls Toast the rolls if you like. Braai the boerewors over moderate coals until just done. 4 Put a few rocket leaves in each roll, add pieces of…

SERVES 4 PREPARATION: 10 MIN COOKING: 20 MIN BRAAIING: 10-15 MIN ONION AND BEER MARMALADE ◗ 15ml (1T) olive oil◗ 2 onions, sliced into rings◗ 30ml (2T) brown sugar◗ 125ml (½c) beer◗ 30ml (2T) balsamic vinegar TORTILLAS AND FILLINGS ◗ 2-3 bacon rashers, cooked and finely chopped◗ 8 tortilla wraps◗ 250ml (1c) grated mature cheddar cheese◗ handful of rocket or spinach leaves TO SERVE ◗ vine tomatoes (optional) 1 Marmalade Cook all the ingredients in a saucepan until thick, about 20 minutes. 2 Tortillas and fillings Mix the bacon and 60-80ml (¼-⅓c) of the onion and beer marmalade. Spread over half the tortillas. 3 Sprinkle the cheese and rocket or spinach on top. 4 Cover with the other tortillas, arrange in a folding grid and braai over hot coals for…

MAKES 8-10 MINI BURGERS PREPARATION: 20 MIN RISING: 30 MIN PARCOOKING: ABOUT 1 HOUR (RIBS) BAKING: 15-20 MIN (ROLLS) BRAAIING OR ROASTING: 10-15 MIN (RIBS) RIBS ◗ 750g beef short ribs◗ 1 onion, quartered◗ 2 garlic cloves, crushed◗ 2 bay leaves ROLLS ◗ 1kg store-bought bread dough◗ 30ml (2T) butter, melted◗ 15ml (1T) white or black◗ sesame seeds (optional) TO FINISH ◗ 125ml (½c) sticky braai sauce of your choice◗ 125ml (½c) sweet chilli sauce◗ handful of fresh microherbs Preheat the oven to 180°C. Grease a baking sheet with nonstick spray 1 Ribs Put the ribs, onion, garlic and bay leaves in a saucepan. Cover with water and boil for 45-60 minutes or until tender. Remove from the heat then remove the bones from the ribs. 2 Rolls Meanwhile, lightly…

SAUCE ◗ 3 slabs (100g each) chilli chocolate◗ 100ml cream TO SERVE WITH EITHER SAUCE ◗ whole strawberries, fresh cherries and chunks of kiwi fruit and bananas METHOD FOR BOTH SAUCES 1 Sauce Melt the ingredients for the sauce in a cast-iron pot over low coals. 2 To serve Push kebab skewers into the fruit. 3 Pour the sauce into a bowl or fondue pot. Dip the fruit into the sauce. TIP Make the sauces ahead of time and reheat in the microwave for 30 seconds. Keep them warm over the last heat of the braai coals.…

MAKES ABOUT 24 ICE CREAM BALLS, DEPENDING ON SIZE PREPARATION: 20 MIN COOKING: 15-20 MIN FREEZING: 3-4 HOURS STRAWBERRY SYRUP ◗ 250g strawberries, hulled and halved◗ 125ml (½c) sugar◗ juice of 1 lemon ICE CREAM ◗ 250g creamed cottage cheese◗ 250ml (1c) cream TO SERVE ◗ 180g dark chocolate, melted◗ extra strawberries (optional) Keep a few silicone chocolate moulds handy. 1 Strawberry syrup Put all the ingredients in a saucepan. Heat, stirring continuously, until all the sugar has dissolved. Simmer for 10 minutes or until the strawberries are soft. Remove from the heat and leave to cool completely. Lightly mash the strawberries with a fork. 2 Ice cream Beat the cottage cheese and strawberry syrup together until smooth. 3 Whip the cream into stiff peaks. Stir half the cream into…

MAKES 12-14 SLICES PREPARATION: 20 MIN CHILLING: 4 HOURS OR OVERNIGHT CRUST ◗ 1½ packets (228g) Oreo cookies◗ 30ml (2T) boiling water FILLING ◗ 2 packets (90g each) instant pudding, chocolate flavour◗ 540ml ice-cold milk◗ 250ml (1c) cream◗ 1 packet (152g) Oreo cookies◗ cocoa powder (optional) Keep a 20cm square pie dish or 25 x 16cm rectangular baking tin handy. 1 Crust Crush the cookies in a food processor and slowly pour in the boiling water via the spout. Press the mixture firmly into the dish or baking tin. 2 Filling Whisk the instant pudding and milk together until thick. 3 In a separate bowl, whip the cream until soft peaks form and fold into the pudding. Roughly break up a few of the cookies and fold into the mixture.…

BUILDING a good fire is as important to the final result as top-quality ingredients and a trusted recipe. Use our guide for braaiing over an open fire or in a kettle braai, which turns into a perfect oven when you close the lid. 1 WOOD FIRE A wood fire gives meat an unmistakable flavour, which is why most master braaiers reckon it’s always the best option. Although a wood fire is more difficult to control, it’s often hotter than one made with briquettes. A wood fire has to burn down before it can be used for braaiing, so preparation takes longer. There’s also the risk that it burns down too fast if you use the wrong wood. Make sure you control it properly so it doesn’t give off a lot…

SERVES 4 PREPARATION: 20 MIN MARINATING: OVERNIGHT BRAAIING: 45-60 MIN ◗ 1 whole chicken YOGHURT MARINADE ◗ 160ml (⅔c) plain full-cream yoghurt◗ ½ onion, chopped◗ 3 garlic cloves, crushed◗ 3cm fresh ginger, grated◗ 15ml (1T) roasted masala◗ 2,5ml (½t) turmeric◗ 60ml (¼c) olive oil MINT YOGHURT ◗ 125ml (½c) plain full-cream yoghurt◗ handful of fresh mint, chopped◗ 1 garlic clove, crushed◗ 2,5ml (½t) tamarind paste, mixed with a little water, or a little lemon juice and brown sugar TO FINISH ◗ 1 lemon 1 Cut out and discard the backbone of the chicken, turn the chicken over and push down to flatten. Transfer to a dish. 2 Yoghurt marinade Mix all the ingredients, pour over the chicken and marinate overnight. 3 Mint yoghurt Mix all the ingredients. 4 To finish…

SERVES 6-8 PREPARATION: 20 MIN MARINATING: 12 HOURS BRAAIING: 35-45 MIN RUB ◗ 15ml (1T) allspice berries◗ 15ml (1T) black peppercorns◗ 15ml (1T) dried chilli flakes◗ a few sprigs of fresh parsley and fresh coriander◗ 2 garlic cloves, crushed◗ 2 red chillies◗ 2 spring onions, chopped◗ olive oil CHICKEN ◗ 8 chicken pieces◗ salt CUCUMBER SAMBAL ◗ 1 cucumber, diced (remove most of the seeds)◗ handful each of fresh coriander and mint, chopped◗ ½ red onion, chopped◗ a little vinegar mixed with a pinch of sugar TO SERVE ◗ toasted coconut, double-cream yoghurt and naan bread 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…

SERVES 4-6 PREPARATION: 15 MIN BRAAIING: 15 MIN 1. STICKY WINGS ◗ 125ml (½c) lemon juice◗ 125ml (½c) soy sauce◗ 80ml (¹⁄?c) smooth apricot jam◗ 60ml (¼c) chutney◗ 3 garlic cloves, crushed◗ 1 small onion, grated◗ 16 chicken wings◗ lemons to serve 1 Mix all the ingredients except the wings and lemons. 2 Thread each wing onto a kebab skewer. Seal the wings over hot coals, then brush generously with the sauce. Braai over moderate coals. 3 Sprinkle lemon zest over and serve with lemon wedges. 2. MUSTARD WINGS ◗ 12 chicken wings◗ 15ml (1T) mustard powder◗ 2,5ml (½t) smoked paprika (or less)◗ 2,5ml (½t) each garlic flakes and onion flakes◗ salt and pepper◗ 30ml (2T) soy sauce◗ 45ml (3T) honey 1 Make lollipops out of the wings. Cut off…

CHEESE AND MUSHROOM SAUCE 1 SERVES 2 PREPARATION: 10 MIN COOKING: 8 MIN ◗ 15ml (1T) oil◗ 125g mushrooms, sliced◗ 2 garlic cloves, chopped◗ 125ml (½c) sour cream◗ handful of grated Parmesan cheese◗ thin slices of cheddar cheese 1 Heat the oil and fry the mushrooms and garlic until done, about 3 minutes. 2 Add the sour cream and simmer until slightly thickened, about 3 minutes. Add the Parmesan cheese and stir until melted. 3 Place thin slices of cheddar cheese on each steak then top with the sauce. MUSTARD SAUCE 2 SERVES 4 PREPARATION: 5 MIN COOKING: 10 MIN ◗ 30ml (2T) butter◗ 30ml (2T) cake flour◗ 250ml (1c) cream◗ 15ml (1T) Dijon mustard◗ zest of 1 lemon◗ handful of fresh parsley, chopped 1 Melt the butter in a…

SERVES 6 PREPARATION: 30 MIN MARINATING: OVERNIGHT BRAAIING: 45-60 MIN STANDING: 10 MIN MARINADE ◗ 180ml (¾c) tomato sauce◗ 125ml (½c) chutney◗ 125ml (½c) oil◗ 30ml (2T) apple cider vinegar◗ 4 garlic cloves, bruised◗ 50ml soy sauce◗ 30ml (2T) grated fresh ginger MEAT ◗ 1 leg of lamb, deboned and butterflied◗ salt and pepper◗ chutney and tomato sauce marinade CUCUMBER PICKLE SALAD ◗ 2 Israeli cucumbers, thinly sliced◗ 1 large red onion, cut into rings◗ 80ml (⅓c) white wine vinegar◗ 45ml (3T) sugar◗ a little water◗ salt and pepper TO SERVE ◗ rocket (optional) 1 Marinade Mix all the ingredients. 2 Meat Season the leg with salt and pepper. Pour the marinade over and marinate overnight. 3 Remove from the marinade and season with salt and pepper. 4 Braai for…

SERVES 2-3 PREPARATION: 15 MIN MARINATING: 1 HOUR OR OVERNIGHT COOKING: 8-10 MIN BRAAIING: 15-20 MIN CURRY SAUCE ◗ 10ml (2t) oil◗ 1 large onion, chopped◗ 375ml (1½c) vinegar◗ 15ml (1T) medium-strength curry powder◗ 5ml (1t) turmeric◗ 15ml (1T) ground coriander◗ 60ml (¼c) sugar◗ 30ml (2T) apricot jam MEAT ◗ 6 lamb loin chops◗ salt and freshly ground pepper POTATOES ◗ 500-800g baby potatoes◗ 3 garlic cloves, bruised◗ 3 sprigs each of thyme and rosemary◗ 10ml (2t) salt◗ olive oil 1 Curry sauce Heat the oil in a small saucepan and fry the onion until golden brown. Add the remaining ingredients and simmer over low heat for 6-8 minutes until fragrant. Set aside to cool. 2 Meat Put the chops in a non-metal dish, pour the cooled sauce over and…

SERVES 4-6 PREPARATION: 15 MIN MARINATING: OVERNIGHT COOKING: 5 MIN BRAAIING: 1 HOUR CURRY SAUCE ◗ 10ml (2t) roasted curry powder◗ 2,5ml (½t) ground cumin◗ 5ml (1t) turmeric◗ 60ml (¼c) sugar◗ 60ml (¼c) apricot jam◗ 15ml (1T) maizena◗ 2,5ml (½t) salt◗ black pepper◗ 200ml vinegar◗ 60ml (¼c) dry white wine◗ 30ml (2T) butter◗ 1 red onion, sliced◗ 1 onion, chopped MEAT ◗ 1kg rack of lamb ribs◗ salt and pepper TO SERVE ◗ baby potatoes 1 Curry sauce In a bowl, mix the curry powder, cumin, turmeric, sugar, jam, maizena, salt and a little pepper to form a paste. Add the vinegar and white wine. 2 Heat the butter in a small pot, add the onions and fry until brown. Add the spice and jam mixture. Simmer, while stirring, over…

SERVES 4 PREPARATION: 15 MIN BRAAIING: 40 MIN MUSTARD SAUCE ◗ 3 eggs◗ 160ml (⅔c) sugar◗ 20ml (4t) mustard powder◗ 10ml (2t) mustard seeds◗ 250ml (1c) wine vinegar◗ salt◗ 15ml (1T) each fresh chives, oregano and dill, chopped, or 5ml (1t) each if using dried herbs◗ 125ml (½c) sour cream or plain double-cream yoghurt MEAT ◗ 1 whole pork belly (1kg)◗ salt and pepper TO SERVE ◗ mixed veggies and sweet potatoes baked in foil 1 Mustard sauce Whisk the eggs well in a glass bowl. Gradually add the sugar, mustard powder and seeds, and whisk well. Add the vinegar gradually and whisk. Season with salt and add the fresh or dried herbs. Whisk over a saucepan of boiling water (making sure the bottom of the bowl doesn’t touch the…

SERVES 6-8 PREPARATION: 10 MIN BRAAIING: 14-16 MIN ◗ 80g bacon, diced◗ juice and zest of 3 lemons◗ 45ml (3T) roughly chopped fresh sage + a few extra leaves to garnish◗ salt and pepper◗ 3 deboned pork loin chops (3-5cm thick), most of the fat removed◗ 45ml (3T) olive oil◗ 50g cold butter, cut into slices 1 Mix the bacon, lemon zest, half the lemon juice, the sage, salt and pepper to make a paste and set aside. 2 Butterfly each chop: halve horizontally but don’t cut all the way through, then splay the meat and flatten slightly with the heel of your hand. Make small crisscross incisions in the meat. Rub the paste over the meat and into the incisions. 3 Brush one side of the meat with olive…

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SERVES 4 PREPARATION: 20 MIN MARINATING: 30 MIN BRAAIING: 15-20 MIN SPICE MIX ◗ 80ml (⅓c) olive oil◗ 10 garlic cloves, peeled and chopped◗ 10ml (2t) peri-peri powder◗ 5ml (1t) chilli flakes◗ 2 green chillies, chopped◗ 5ml (1t) ground cumin◗ handful of fresh coriander, chopped FISH ◗ 1 whole medium fish (about 800g), cleaned◗ salt and freshly ground black pepper◗ freshly baked bread or a salad to serve 1 Spice mix Combine all the ingredients in a glass bowl. 2 Fish Season the fish with salt and pepper and gently coat inside and outside with the spice mix. 3 Marinate in the fridge for 30 minutes. 4 Braai the fish in a folding grid over medium-hot coals for 15-20 minutes or until done, turning halfway through cooking. 5 Serve the…

SERVES 6 PREPARATION: 10 MIN MARINATING: 1 HOUR BRAAIING: 10-15 MIN ◗ 30 prawns MARINADE ◗ 500g dried chillies◗ 250ml (1c) olive oil◗ 250ml (1c) sunflower oil◗ 2 garlic cloves◗ 250ml (1c) lemon juice◗ 30ml (2T) salt TO SERVE ◗ lemon wedges 1 Put the prawns in a glass bowl. 2 Marinade Pulse the ingredients in a food processor until well blended. Pour over the prawns and mix to coat. Marinate for about 1 hour. 3 Braai over moderate coals (see right) for 10-15 minutes or until just done. 4 To serve Serve with lemon wedges. HOWTO BRAAI PRAWNS Braai the prawns directly on the grill. Turn often and baste with the marinade or sauce. The prawns are done when the shells turn pink, which should be 10-15 minutes over…

SERVES 8-10 PREPARATION: 20 MIN COOKING: ABOUT 1 HOUR ◗ 3 large onions, coarsely chopped◗ 30ml (2T) finely chopped garlic◗ oil◗ 250g bacon, chopped◗ 45ml (3T) smooth apricot jam◗ 250g button mushrooms, halved◗ 2kg deboned chicken, cubed◗ salt and pepper◗ 250ml (1c) water◗ 6 large potatoes, cut into large chunks◗ 1kg mixed vegetables (corn, peas and carrots)◗ 250ml (1c) cream◗ 10ml (2t) white onion soup powder◗ 10ml (2t) oxtail soup powder◗ sprigs of fresh thyme to garnish (optional) 1 Fry the onions and garlic in a little heated oil in a large cast-iron pot until soft. 2 Add the bacon and stir-fry until done. Stir in the jam. 3 Add the mushrooms and fry until done. 4 Season the chicken with salt and pepper and add to the bacon mixture.…

SERVES 8 PREPARATION: 20 MIN MARINATING: 3-4 HOURS OR OVERNIGHT COOKING: 50 MIN ◗ 1,5kg chicken pieces◗ 10ml (2t) dried oregano◗ 10ml (2t) dried thyme◗ 5ml (1t) dried rosemary◗ 10ml (2t) ground cumin◗ 10ml (2t) ground coriander◗ 10ml (2t) Cajun spice mix◗ 10ml (2t) peri-peri spice◗ 30ml (2T) dried chilli flakes◗ 180ml (¾c) olive oil◗ 10 garlic cloves, finely chopped◗ 125ml (½c) lemon juice◗ 2 fresh chillies, chopped (optional)◗ bunch of fresh thyme, chopped◗ 1 can (400g) Mexican-style tomatoes◗ salt◗ oil◗ 125ml (½c) cream TO SERVE ◗ sprig of fresh thyme to garnish◗ bread and salad of your choice 1 Put the chicken in a large bowl. Mix all the dried herbs and spices and sprinkle over the chicken. 2 Add the olive oil, garlic, lemon juice, fresh chillies (if…

SERVES 1 PREPARATION: 5 MIN BRAAIING: ABOUT 30 MIN 1 MARROW BONES ◗ 2 marrow bones per person◗ salt and pepper Put the marrow bones on a sheet of foil. Season with salt and pepper, wrap and place close to hot coals for about 30 minutes or until the marrow is cooked and soft. SERVES 1 PREPARATION: 5 MIN BRAAIING: 30 MIN 2 MEALIES ◗ 1 mealie in the husk per person◗ flavoured butter of your choice◗ Chopped fresh chilli and fresh herbs to garnish (optional) Pull back the husks of the mealie, rub the kernels with flavoured butter, cover with the husks again and tie in place.Wrap in foil if not in husks. Position close to moderate coals for about 30 minutes or until done. Garnish with the chilli…

SERVES 6-8 PREPARATION: 20 MIN COOKING: 10 MIN ◗ 250g diced bacon◗ 1 can (410g) red kidney beans, rinsed and drained◗ 1 can (410g) borlotti beans, drained◗ 2 cans (410 g each) whole-kernel corn, drained◗ 1 red pepper, diced◗ 1 green pepper, diced◗ 3 red chillies, seeded and chopped◗ 1 small red onion, chopped◗ 125ml (½c) chopped fresh coriander DRESSING ◗ 125ml (½c) olive oil◗ 45ml (3T) white wine vinegar◗ juice of 2 limes or lemons◗ 10ml (2t) ground cumin◗ 30ml (2T) castor sugar◗ 1 garlic clove, crushed◗ salt and pepper TO SERVE ◗ extra coriander 1 Heat a pan and fry the bacon until crisp. 2 Mix the remaining ingredients and combine with the bacon. 3 Dressing Whisk together the ingredients and mix with the salad. 4 To serve…

SERVES 4-6 PREPARATION: 10 MIN BAKING: 40 MIN ◗ 2 butternuts, halved lengthways and seeds removed◗ salt and freshly ground pepper◗ oil for drizzling◗ 3cm fresh ginger, grated◗ 2 garlic cloves, crushed◗ 80ml (⅓c) honey◗ wild rocket to garnish Preheat the oven to 190°C. Line a roasting pan with foil. 1 Peel the butternut with a potato peeler. 2 Season with salt and pepper and place in the roasting pan, cut side down. Drizzle oil over and bake for 20 minutes. 3 Thinly slice each half but don’t cut all the way through, as you would for hasselback potatoes (see picture). 4 Mix the ginger, garlic and honey and spoon over the parcooked butternut halves. 5 Bake for a further 20 minutes or until softened and the edges are slightly…

SERVES 4 PREPARATION: 10 MIN BAKING: 40 MIN ◗ 1 whole cauliflower ◗ salt◗ 5ml (1t) whole cumin seeds◗ pinch of ground cinnamon and ground coriander◗ 30ml (1T) sesame seeds◗ oil◗ 125ml (½c) coarse fresh breadcrumbs◗ 60ml (¼c) grated Parmesan cheese◗ finely chopped parsley to garnish Preheat the oven to 180°C. 1 Season the cauliflower well with salt. Mix the spices and sesame seeds with enough oil to form a paste and spread over the cauliflower. 2 Mix the breadcrumbs and Parmesan cheese and roll the cauliflower in the mixture. 3 Transfer to a baking sheet. Bake until just done, about 40 minutes, and the breadcrumbs are crispy and browned. Sprinkle the fresh parsley over. Slice into “steaks” and serve. OVER THE COALS Prepare as described, grease a large sheet…

SERVES 6 PREPARATION: 20 MIN (DOUGH); 10 MIN (GRIDDLCAKES) RISING: 30-45 MIN (DOUGH); 15 MIN (GRIDDLECAKES) COOKING: 20 MIN ◗ basic bread dough (see recipe below)◗ flour for coating◗ butter, golden syrup, and grated cheddar cheese to serve 1 Prepare the dough and allow to rise. 2 Pinch off fist-size balls and roll in flour. Set aside to rise for 15 minutes. 3 Arrange on a braai grid and braai over moderate coals for 20 minutes or until done. Turn often. Knock on the base to check if they’re done – they should sound hollow. 4 Serve with butter, syrup and cheese.…

SERVES 4 PREPARATION: 20 MIN BRAAIING: 15-20 MIN ◗ 1 sheet readymade puff pastry◗ 15-20ml (3-4t) green pesto (store bought or see recipe below)◗ 8-10 thin mozzarella cheese slices◗ 8-10 baby tomatoes, halved◗ salt and pepper◗ 1-2 chorizo sausages, thinly sliced◗ a few black olives◗ fresh basil (optional)◗ vine tomatoes (optional) 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 inside the lines. Top with the cheese, baby tomatoes, salt, pepper, sausage slices and olives. 3 Put the pie in a folding braai grid and braai over fairly hot coals for 15-20 minutes or until the crust is…

1. PORK KEBABS MAKES 12-15 KEBABS PREPARATION: 20 MIN MARINATING: 1 HOUR BRAAIING: 15-20 MIN ◗ 60ml (¼c) coriander pesto◗ 125ml (½c) oil or plain yoghurt◗ juice of 1 lemon◗ 750g leg of pork, cut into strips DIP (optional) ◗ 400g mango achar◗ 1 can (400ml) coconut milk◗ handful of fresh coriander, chopped◗ chopped peanuts TO SERVE ◗ wholegrain mustard mixed with mayonnaise (optional) 1 Marinade Mix the pesto, oil or yoghurt and lemon juice. 2 Pour over the pork and marinate for about an hour. Thread onto skewers. 3 Braai over moderate coals. 4 Dip (if using) Blitz the achar in a food processor. Add the coconut milk and coriander and mix. Scatter the peanuts on top. 5 To serve Serve the kebabs with the dip or mustard mayonnaise.…

SERVES 4–6 PREPARATION: 20 MIN COOKING: 10 MIN BANGERS ◗ 6 pork bangers◗ 2 red and/or yellow peppers, cut into large squares◗ 200g pickling onions, peeled and lightly cooked in the microwave◗ braai sauce of your choice MUSTARD SAUCE ◗ 250ml (1c) cream◗ 3ml (generous ½t) salt◗ 5ml (1t) honey◗ 15ml (1T) wholegrain mustard TO SERVE ◗ sourdough bread or ciabatta slices, toasted◗ 1 fried egg per person Keep 3-6 braai forks or skewers and a flameproof saucepan or pot handy. 1 Bangers Thread the bangers, peppers and onions on the braai forks or skewers. Arrange on a grid and braai over medium heat until done and lightly charred. Brush with braai sauce while cooking and turn often. 2 Mustard sauce Meanwhile, put the sauce ingredients in the pot or…

SERVES 6 PREPARATION: 15 MIN BRAAIING: 20-30 MIN ◗ 2 rolls (400g each) puff pastry◗ 1 onion, sliced◗ 2 handfuls of baby spinach◗ 1 packet (50g) white onion soup powder◗ 2 rounds feta cheese, crumbled◗ 100g mozzarella cheese, grated◗ 60ml (¼c) grated Parmesan cheese◗ 1 egg, whisked Grease a clean folding grid with nonstick spray. 1 Unroll one sheet of pastry and place carefully on the cold braai grid. Top evenly with the onion and spinach. Sprinkle the soup powder over. 2 Sprinkle the cheeses on top. 3 Unroll the second sheet of pastry and put on top of the filling. Use a fork to press down and seal the edges. 4 Brush the pastry with the whisked egg on both sides, close the braai grid and braai over moderate…

SERVES 6 PREPARATION: 10 MIN BRAAIING: 20-30 MIN ◗ 2 rolls (400g each) puff pastry◗ 150g mini marshmallows◗ 135g Aero chocolate bar, broken into pieces◗ 100g hazelnuts, coarsely chopped◗ 1 egg, whisked TO SERVE ◗ 250ml (1c) fresh or frozen raspberries◗ 250ml (1c) cream, whipped◗ extra Aero chocolate to garnish (optional) Grease a clean folding grid with nonstick spray. 1 Unroll one roll of pastry and place carefully on the cold braai grid. Top evenly with the marshmallows, chocolate and nuts. 2 Unroll the second sheet of pastry and put on top of the filling. Use a fork to press down and seal the edges. 3 Brush the pastry with the whisked egg. Close the grid and braai over moderate coals for 20-30 minutes or until golden brown and done…

MAKES ABOUT 14 BUNS PREPARATION: 25 MIN RISING: 30 MIN BRAAIING/BAKING: 25-30 MIN BUNS ◗ 1kg readymade bread dough (available in the bakery section at supermarkets)◗ 60ml (¼c) cinnamon sugar◗ 60g butter ICING ◗ 230g plain cream cheese◗ 250ml (1c) icing sugar◗ 30ml (2T) lemon juice or ground cinnamon Grease a cast-iron pan or cast-iron pot (or roasting pan if baking) with butter or nonstick spray. 1 Buns Roll out the dough to 1,5 cm thick. Sprinkle the cinnamon sugar over the dough and dot with the butter. Roll the dough into a long sausage and cut into 2cm thick wheels. 2 Arrange the wheels in the prepared pan or pot and allow to rise for 30 minutes until it’s doubled in volume. 3 To braai, cover the pot or…