3 Flame-grill recipes to level-up your braai game

By November 20, 2019Recipes

Charred meat, creamy potato salad and crispy garlic bread are always winners Red Velvet for your weekly idol. But adding in these mouth-watering recipes will impress your guests without adding any extra stress in the kitchen..

Fire-baked oysters with herb butter

Ingredients

For herb butter

  • 125g butter, melted
  • 1 tbsp spring onion, finely chopped
  • 1 tbsp chives, finely chopped
  • 1 tbsp flat leaf parsley, finely chopped
  • 1 tbsp green Tabasco sauce
  • 1 tsp lemon zest

Oysters

  • 12 oysters
  • Smoked salt and pepper to taste

Method

  • Melt the butter in a small saucepan, then add the other ingredients and stir.
  • Pop the oysters on the grid and wait for them to “pop”. Take them off the grill and remove the lids. Spoon in some herb butter, add a little smoked salt and pepper.

Tandoori aubergines with mint tzatziki

Ingredients

Aubergines

  • 4 medium aubergines
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (30 ml) tandoori paste
  • Salt to taste

Mint tzatziki

  • 500g Greek yoghurt
  • 2 cloves garlic, finely chopped
  • 1 handful fresh mint leaves, chopped
  • Salt and pepper to taste

Method

  • Preheat the oven to 180 °C.
  • Halve the aubergines and make a criss-cross pattern into the flesh. Combine the olive oil and tandoori paste and rub it onto the aubergines.
  • Season with salt, place into an ovenproof dish and pop into the oven for 30 minutes, flesh-side up.
  • Cover the dish with foil and continue to bake until really soft and tender, about 10 minutes.
  • To make the tzatziki, combine the yoghurt, garlic and mint, season to taste, then refrigerate until needed.
  • Serve the aubergines with mint tzatziki and poppadoms.
Read  Guilt-free Christmas pudding

Sweet and sticky sweet potatoes

Ingredients

  • 1 bunch parsnips or 4 sweet potatoes
  • Olive oil
  • Black sesame seeds, for serving

Basting sauce

  • ½ cup hoisin sauce
  • 1 tsp Chinese five-spice powder
  • ½ cup soy sauce
  • ½ cup brown sugar
  • 1 cup Chinese rice wine or dry sherry
  • 1 tsp sesame oil
  • 1 knob fresh root ginger, grated
  • 3 cloves garlic, minced
  • 1 small fresh red chilli, finely chopped, seeds in

Method

  • Preheat the oven to 150 °C or if you prefer, fire up a braai.
  • Cut the parsnips into long wedges, rub with some oil and place into a large roasting pan. Keep to one side.

Basting sauce

  • Combine all the basting sauce ingredients and cook in a saucepan set over moderate heat until thick and syrupy.
  • Brush the vegetables with the basting sauce and roast or braai until tender and caramelised, about 30 minutes. Brush regularly with the basting sauce.
  • Sprinkle with black sesame seeds and serve.

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