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Tag: braai

5 Skewer recipes to try out this summer

November 20th, 2019 by Content Editor

Everyone loves a good braai. But serving the same meals can become boring over time. Shake things up by having a skewer themed braai. Serving meat and vegetables on skewers means more variety in easy-to-eat portions.

Here are five yummy skewer recipes to get you started.

Surf ā€˜n turf kebabs

Ingredients

  • 500g beef steak
  • 4 calamari steaks
  • 2 lemons
  • juice of 1 lemon
  • 15ml oil
  • 2 garlic cloves, crushed
  • Handful of fresh parsley, chopped
  • salt and freshly ground pepper
  • 60 ml barbecue sauce
  • Herbs to garnish (optional)

Method

  • Prepare a braai with enough coals to cook the steak and calamari. Keep a braai grid and kebab skewers handy.
  • Cut the steak into 3cm cubes. Slice the calamari into wide strips. Cut the lemons into wedges.
  • Put the calamari in a marinating bowl and set aside.

For the marinade

  • Mix all the ingredients well and pour over the calamari. Mix to coat and marinate in the fridge for 30 minutes.
  • Thread a lemon wedge on a skewer, then a steak cube. Fold a calamari strip and add to the skewer. Repeat until the skewer is nearly full. Make the rest of the kebabs in the same way.
  • Season with salt and pepper. Arrange on the grid and braai for a minute on each side.
  • Brush liberally with the barbecue sauce and braai for another 1-2 minutes a side or until the steak is done to your liking and the calamari is no longer translucent.
  • Garnish with herbs and serve hot.

Greek chicken kebabs

Ingredients

For the marinade

  • 3 tbsp extra virgin olive oil
  • zest of 1 lemon
  • 2 tbsp lemon juice
  • 1 garlic clove, minced
  • 2 stems fresh rosemary, de-stalked and finely chopped
  • 1 tsp dried oregano
  • Ā½ tsp smoked paprika
  • Ā½ tsp salt
  • Black pepper

For the kebabs

  • 900g skinless, de-boned chicken thighs
  • wooden skewers, soaked in water for 30 minutes

Method

  • Place all the ingredients for the marinade in a bowl and mix to combine. Cut the chicken pieces into cubes. Add to the marinade and toss to coat. Cover with cling film and refrigerate overnight.
  • Thread the chicken onto the skewers. Season lightly with sea salt and cook the kebabs over the coals, turning frequently until slightly charred and cooked through. Serve with extra lemon wedges.

Grilled strawberries

Ingredients

  • 15-20 strawberries
  • 3 tbsp melted butter
  • 1 tbsp honey
  • 1 tsp lemon zest
  • Pinch of salt
  • Lemon wedges

Method

  • Soak skewers in water for 15 minutes. Thread strawberries onto skewers from stem to tip. In a small bowl, whisk together melted butter, honey, lemon zest and salt. Brush onto the fruit skewers.
  • Heat grill or grill pan to medium and grill strawberries on each side until slightly charred. Brush with butter mixture as they cook.
  • Remove from heat, squeeze with lemon and serve.

Greek salad skewers

Ingredients

  • 1 big block of feta, cut into cubes
  • Ā¼ cup extra-virgin olive oil
  • 1 tbsp lemon juice
  • 1 clove garlic, smashed
  • 1 tbsp chopped fresh dill
  • 1 tbsp chopped fresh parsley
  • Flaky sea salt
  • Freshly ground black pepper
  • 12 pitted olives
  • 12 cherry tomatoes
  • 1 cucumber, cut into 12 large cubes

Method

  • In a small bowl, combine feta, olive oil, lemon juice, garlic, dill and parsley. Season with salt and pepper, then toss until cheese is fully coated in the marinade. Leave for 15 minutes.
  • Assemble skewers by layering feta, olives, cherry tomatoes and cucumber onto medium skewers

Zucchini and cauliflower skewers with feta

Ingredients

  • 4 large zucchini and summer squash
  • 1 head cauliflower, cut into florets
  • 8 skewers, soaked in water for 20 minutes
  • Extra-virgin olive oil, for drizzling
  • Salt
  • Freshly ground black pepper
  • Ā¼ cup crumbled feta
  • 8 skewers, soaked in water for 20 minutes

Method

  • Preheat grill to medium-high. Shave zucchini and yellow squash into long strips using a Y peeler or mandolin. Skewer zucchini, yellow squash, and cauliflower. Drizzle with olive oil and season with salt and pepper.
  • Grill, turning occasionally, until vegetables are tender and slightly charred, 10 to 12 minutes.
  • Top with crumbled feta.

References

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

November 20th, 2019 by Content Editor

Charred meat, creamy potato salad and crispy garlic bread are always winners. 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 ā€œpopā€. 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 Ā°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.

Sweet and sticky sweet potatoes

Ingredients

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

Basting sauce

  • Ā½ cup hoisin sauce
  • 1 tsp Chinese five-spice powder
  • Ā½ cup soy sauce
  • Ā½ 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 Ā°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.

References:

4 healthy braai recipes

October 24th, 2017 by The Hello Doctor Team

Forget the fatty lamb chops and greasy wors. Hosting a healthy braai is possible. Try these tasty, low-calorie recipes.Ā 

Juicy beef burgers

Ingredients

  • 400g beef fillet
  • 200g pork mince
  • 1 slice of stale bread, made into breadcrumbs
  • 1 large handful of basil leaves, roughly chopped
  • 2 onions, chopped
  • 4 cloves of garlic, chopped
  • 1 teaspoon coriander powder
  • 1 teaspoon allspice powder
  • 1 teaspoon smoked paprika
  • Salt
  • Black pepper
  • 1 egg
  • Olive oil

Method

  1. Fry the onions and garlic in some olive oil until lightly browned.
  2. Dice the beef and put it into a bowl big enough to hold all of the ingredients.
  3. Add the pork mince, bread crumbs, basil, egg, coriander powder, allspice powder, some salt and pepper, and the cooled browned onion and garlic. Mix well with your hands.
  4. Wash your hand and pour a little olive oil into your palms. Once your hands are well-coated with the oil, roll a handful of the meat mixture into a ball. Pat smooth and then flatten into a patty.
  5. Place the patties onto a tray and refrigerate for about an hour.
  6. Light a fire or stoke up your gas braai and chargrill the patties.
  7. Serve on lightly toasted hamburger rolls with fresh lettuce and a slice of tomato, or choose the healthier option: replace the buns with the mushrooms below!

Mexican spice-rubbed chicken

Ingredients

  • 6 chicken breasts
  • 1 teaspoon crushed dried red chillies
  • 1 tablespoon whole coriander seeds, roasted
  • 1 tablespoon whole cumin seeds, roasted
  • 1 teaspoon smoked paprika
  • Salt and pepper
  • 50ml extra virgin olive oil
  • Juice of 2 limes

Method

  1. Grind all the spices until well-blended. Combine with the olive oil and lime juice.
  2. Rub the chicken breast with the mixture and leave to marinate for 20 minutes.
  3. Place the chicken on an oiled grill and cook for about 20 minutes, or until tender and juicy.
  4. Remove from the grill and let it rest for 10 minutes before slicing and serving.

Ginger prawn kebabs

Ingredients

  • Ā½ cup extra-virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon grated fresh ginger
  • Juice and zest of 1 lemon and 1 lime
  • Salt
  • Freshly ground black pepper
  • 16 king prawns, deveined with shell intact
  • 8 small brown onions, peeled
  • 8 peppadews

MethodĀ 

  1. Whisk together the oil, garlic, ginger, citrus juice and zest. Season to taste.
  2. Thread the prawns, onions and peppadews onto skewers. Place the kebabs in a baking dish and pour the ginger mixture over. Let it marinate at room temperature for 10 minutes.
  3. Place the kebabs on the braai. Turn and baste with the marinade occasionally, until lightly charred and cooked through (about four minutes).
  4. You should have eight delicious kebabs.

Ā 

Cheesy pesto grilled mushrooms

Ingredients

  • 6 large black mushrooms.
  • Italian cheese sprinkle.
  • 90ml olive oil.
  • Basil pesto.

Method

  1. Wipe the smooth tops of the mushrooms with a damp cloth.
  2. Season on the stem side with Italian cheese sprinkle.
  3. Drizzle a little olive oil over the gills.
  4. Spread a generous tablespoonful of basil pesto over the gills.
  5. Place the mushrooms, stem side up, on the braai and cook slowly until done.
  6. Enjoy as is, or use as replacement for buns, and create a bun-less burger with the beef patties! Delicious.

References:

A salt-free braai? Itā€™s possible!

March 16th, 2014 by The Hello Doctor Team

Itā€™s hard to believe, but we did a salt-free braai with Ultimate Braai Master Judge Bertus Basson, and he was really impressed with the flavour he achieved without salt. He didnā€™t think he could do it!

The traditional braai is a South African institution, where the great outdoors becomes your kitchen, your cooler box converts into the kitchen table and the fire replaces your stove. But salt, along with black pepper and your favourite marinade, is a vital item. Or is it?
Continue reading “A salt-free braai? Itā€™s possible!”

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