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BRAAI

RECIPES

CONTENTS
DORADO KEBABS WITH MOROCCAN SPICES
LIME AND CHILLI SALTED SWEETCORN

PLOUGHMANS BURGERS WITH BLUEBERRY


RED WINE SAUCE

GREEK LAMB KEBABS

WHISKYSTICKY RIBS

PORTUGUESE SARDINES

BRANDYFRUITY KEBABS

MEXICAN CARNE ASADA

CHICKEN PERI-PERI FLATTIE

SPANISH CHICKEN CHORIZO SKEWERS

JERK CHICKEN

FESTIVE FILLET

OSTRICH NECK POTJIE

CHICKEN KEBABS WITH GREEN OLIVE


DRESSING

Copyright Times Media (Pty) Ltd

All recipes and images originally appeared in Sunday Times Food Weekly, South Africa.
All rights reserved

ISBN 978-1-928216-91-9(ePDF)

All rights reserved. No part of this publication may be reproduced, distributed, or

transmitted in any form or by any means, including photocopying, recording, or other

electronic or mechanical methods, without the prior written permission of the publisher.

DORADO KEBABS WITH


MOROCCAN SPICES
Serves 4

You will need

What to do

CHERMOULA:
15ml (1 tbsp) ground cumin
2.5ml ( tsp) ground coriander
5ml (1 tsp) paprika
Pinch of cayenne pepper
4 cloves garlic, crushed
Handful fresh parsley, chopped
Handful fresh coriander,
chopped
Juice of 1 large lemon
125ml ( cup) olive oil

For the chermoula, place the cumin,


coriander, paprika and cayenne pepper in a
dry pan and heat till fragrant, taking care not
to burn it. Remove from the heat, mix in the
remaining ingredients and allow to stand for
at least 30 minutes.

KEBABS:
800g dorado fillets, cubed
30ml (2 tbsp) olive oil
Zest and juice of 1 lemon
5ml (1 tsp) ground cumin

For the kebabs, place the fish cubes in a bowl


with the olive oil, lemon zest and juice and
cumin. Toss to coat well and leave to marinate
for 15 minutes.
Thread the fish cubes onto kebab sticks
and cook under a preheated grill for a
couple of minutes on each side until just
cooked through. Serve on couscous with the
chermoula sauce spooned over.

LIME AND CHILLI SALTED


SWEETCORN
Serves 4

You will need

What to do

4 mealies, leaves removed


100g butter
Juice and zest of 3 limes
10ml (2 tsp) salt
1 chilli, seeded and finely
chopped
50g parmesan cheese, grated

Blanch the mealies in unsalted boiling water


for a few minutes. Drain and set aside. Mix
the butter with the lime zest and juice, salt
and chilli. Braai or grill the mealies, turning
constantly and basting with the lime and chilli
butter. They are ready when slightly charred.
Serve hot, topped with parmesan.

GREEK LAMB KEBABS


Makes 6

You will need

What to do

750g lamb, cut into 2.5cm cubes


60ml (4 tbsp) olive oil
85ml (1/3 cup) white wine
2 cloves garlic, crushed
20ml (4 tsp) dried rosemary or
a handful of fresh rosemary,
chopped
18 pickling onions or 2 red
onions, cut into chunks
Salt and black pepper
12 rosemary stalks woody
ones, or use kebab sticks, soaking
them in water for 30 minutes
before using

Combine all the ingredients up to and


including the rosemary. Pour boiling water
over the pickling onions, if using, and leave
to stand for 5 minutes, then drain and add to
the marinade. If using the red onions, add to
the marinade. Leave for 2-3 hours, stirring
occasionally. Remove lamb cubes and onions
from marinade and thread alternately onto
the rosemary skewers. It is easier to pierce the
lamb and onion with a metal skewer before
threading onto the rosemary sticks. Brush
with olive oil, season with salt and pepper and
grill over the coals, turning frequently until
the lamb is just cooked, about 5-7 minutes
per side. Serve with tzatziki (garlic and grated
cucumber in plain yoghurt).

PORTUGUESE SARDINES
Serves 4

You will need

What to do

24 fresh sardines
Coarse salt
Olive oil
Lemon wedges

Wash the sardines under running water


without gutting or descaling. Sprinkle
generously with coarse salt and pack in layers
in a large colander. Leave in the sink to drain
for 1 hour. Place the sardines on the grid
over hot coals and cook until golden brown,
allowing about 5 minutes per side. Remove
and serve immediately with olive oil, lemon
juice and bread. The idea is to snap the head
off the sardine, pulling towards the belly
and removing the central backbone in one
movement. You get better at it the more crisp
white Portuguese wine you drink while doing
it!

MEXICAN CARNE ASADA


Serves 6

You will need

What to do

125ml ( cup) tequila 60ml (4


tbsp) lemon juice 60ml (4 tbsp)
orange juice
4 cloves garlic, crushed
1 onion, chopped
Salt and black pepper
750g rib eye or prime rib, cut
into steaks
12 fresh tacos or wraps

Combine all the ingredients up to and


including the salt and pepper in a dish large
enough to hold the meat. Add the meat
and toss in the marinade. Leave for at least
4 hours or overnight, turning a few times.
Remove meat from the marinade, reserving
the marinade. Braai according to your liking,
about 5-6 minutes per side for medium rare,
basting with the reserved marinade. Rest for
10 minutes before slicing and serving with
tacos or wraps and salsa and guacamole. To
heat the tacos, wrap separately in foil, adding
a little splash of water to each parcel. Cover
and heat over the coals for about 10 minutes.

FOR SERVING:
Salsa
Guacamole

SPANISH CHICKEN CHORIZO


SKEWERS
Serves 6

You will need

What to do

600g chicken thigh fillets, cut into


2cm pieces
1 red and 1 yellow pepper,
seeded and cut into large chunks
30ml (2 tbsp) olive oil
2 cloves garlic, crushed
5ml (1 tsp) smoked paprika
Juice of 1 lemon
10ml (2 tsp) brown sugar
3 chorizo sausages, cut into thick
rounds
30ml (2 tbsp) brandy, plus extra
for flaming

Combine the chicken and pepper chunks with


the oil, garlic, smoked paprika, lemon juice
and sugar. Toss to mix and leave for an hour.
Toss the chorizo chunks in the brandy. Thread
the chicken and peppers onto kebab sticks
alternating with chorizo chunks.
Grill over the coals, turning frequently. Just
before the kebabs are cooked through, douse
with a generous slug of brandy. Stand back,
as the brandy will burst into flames. Remove
from the coals and serve.

FESTIVE FILLET
Serves 6-8

You will need

What to do

1 large beef fillet


Olive oil
Salt and freshly ground black
pepper
500ml (2 cups) quality
mayonnaise
4 cloves garlic, crushed
60ml ( cup) fresh flat-leaf
parsley, finely chopped
200g onion marmalade
200g (1 punnet) cherry tomatoes,
halved
Sweet chilli sauce, to serve
Fresh rocket, to serve

Rub the fillet with oil and season. Preheat


a large frying pan until smoking and brown
the fillet on all sides. Transfer to an oven dish
and braai or roast in a preheated oven at
200C for 20-30 minutes or according to your
preference. Dont overcook. Remove from the
heat, cover with foil and allow to cool.
Mix together the mayonnaise, garlic and
parsley and spread on a serving platter. Top
with the onion marmalade, half the cherry
tomatoes and a drizzle of chilli sauce. Slice the
fillet and arrange on the sauce. Garnish with
rocket and the remaining tomatoes.

CHICKEN KEBABS WITH


GREEN OLIVE DRESSING
Makes 6

You will need

What to do

500g chicken thigh fillets, cut into


cubes (or use lamb or beef cubes
if desired)
Finely grated zest of 1 lemon
85ml ( cup) South African
extra virgin olive oil
2 cloves of garlic, finely chopped
Salt and pepper
Green olive dressing:
2 anchovy fillets, finely chopped
Zest and juice of 1 lemon
60ml (4 tbsp) South African extra
virgin olive oil
125ml ( cup) green olives,
pitted and finely chopped
1 clove of garlic, finely crushed
125ml ( cup) finely chopped
fresh parsley

Marinate the chicken cubes in lemon zest,


olive oil, garlic, salt and pepper for 2 hours
or overnight. Thread onto skewers and braai
over the coals or fry in a hot griddle pan. For
the dressing, combine the anchovies, lemon
zest and juice and olive oil. Whisk together,
adding the green olives, garlic and parsley.
Spoon the dressing over the warm kebabs
and serve with a couple of black olives and a
wedge of lemon. Works well accompanied by
quinoa or brown rice.

To serve:
Black olives and lemon wedges

PLOUGHMANS BURGERS
WITH BLUEBERRY RED WINE
SAUCE
Makes 6

You will need

What to do

1kg beef or ostrich mince


6 rashers streaky bacon, finely
chopped (optional but adds good
flavour)
60g (1 cup) fresh white
breadcrumbs
1 onion, grated
Salt and black pepper, to taste
6 slices strong cheese
(emmentaler, gruyre or
gorgonzola)

In a large mixing bowl, combine the mince,


bacon, breadcrumbs and onion. Season
generously and mix well. Using wet hands,
shape into 12 thin burger patties of the same
size. Top 6 of the patties with a slice of cheese,
to fit within the edges of the patty. Top with
another patty and press the edges together to
seal. Set aside.

SAUCE:
150g fresh blueberries
60ml (4 tbsp) sugar
125ml ( cup) water
125ml ( cup) red wine
10ml (2 tsp) cornflour (if needed)

For the sauce, combine the blueberries, sugar


and 30ml (2 tbsp) of the water in a saucepan
over medium heat. Stir until the sugar has
dissolved. Add the remaining water and the
wine and cook until the berries are pulpy and
sauce reduced. If the sauce needs thickening,
dissolve the cornflour in 30ml (2 tbsp) water
and stir in over a low heat. If sauce is too tart,
stir in 15ml (1 tbsp) honey. Set aside to keep
warm.
Braai or grill the patties for about 6-8 minutes
on each side, turning very carefully so that the
patties do not split. Serve the patties on rolls,
topped with sauce.

WHISKYSTICKY RIBS
Serves 4-6

You will need

What to do

2kg pork or lamb ribs, parboiled

Place the ribs in a non-metallic dish. Combine


all ingredients for the marinade except
the whisky. Heat the whisky in a saucepan
and carefully ignite. Pour whisky into the
marinade, stir through and pour the marinade
over the ribs. Set aside to marinate for at least
an hour, preferably overnight. Remove ribs
from marinade, reserving marinade. Braai
or grill ribs according to your liking (pork
should be well done). Place reserved marinade
in a pan, bring to the boil and simmer until
reduced and thickened. Serve as a sauce with
the ribs and sides of your choice.

MARINADE:
Finely grated rind and juice of 1
orange
60ml (4 tbsp) soy sauce
250ml (1 cup) tomato sauce
185ml ( cup) cola or ginger ale
60ml (4 tbsp) sweet chilli sauce
30ml (2 tbsp) golden syrup
85ml ( cup) whisky

BRANDYFRUITY KEBABS
Makes 12

You will need

What to do

500g mixed dried fruit


375ml (1 cups) rooibos tea
(made with boiling water and 3
tea bags)
125ml ( cup) brandy
250ml (1 cup) ready-made
barbecue marinade
1kg boneless lamb, beef or
chicken, cubed
12 wooden skewers, soaked in
water for 30 minutes

Soak the dried fruit overnight in the tea


(removing the bags) and brandy. Remove the
pips from the prunes, pour the fruit mixture
over the meat and leave to marinate for 1
hour. Remove meat from marinade and thread
onto kebab sticks, alternating with pieces of
dried fruit. Brush with oil and braai , grill or
fry in a hot griddle pan for 6-8 minutes per
side. Serve with pasta or rice salad.

CHICKEN PERI-PERI FLATTIE


You will need

What to do

SAUCE:
2 onions, roughly chopped
1 garlic clove, crushed
250ml (1 cup) vegetable oil
Handful birds eye chillies (or to
taste)
125ml ( cup) vinegar, plus
more if needed
125ml ( cup) lemon juice, plus
more if needed
1 bunch fresh parsley
1 bunch fresh coriander
30ml (2 tbsp) salt
30ml (2 tbsp) paprika
30ml (2 tbsp) dried oreganum
60ml ( cup) Portuguese chicken
spice
15ml (1 tbsp) brown sugar
15ml (1 tbsp) butter
15ml (1 tbsp) whisky

Place the onions, garlic and half the oil in a


food processor and blend. Start adding chillies
according to taste. Add vinegar, lemon juice
and oil as you go, but save some to add later.
Once youre happy with the chilli level, add
the parsley and coriander and blend. Add
more lemon juice and vinegar if necessary
to thin the sauce, then add salt, paprika,
oreganum and chicken spice. Blend in the
sugar, butter and whisky, transfer to a glass
bottle and store in the fridge. It will last a few
weeks and is sufficient for a dozen chickens.

CHICKEN:
1 large chicken flattie
(spatchcocked)
15ml (1 tbsp) coarse salt
Juice of 1 lemon
30ml (2 tbsp) dried oreganum
1 bay leaf

Slash the chicken skin, rub with salt and


drizzle with lemon juice. Sprinkle with
oreganum and place in a roasting dish with
the bay leaf and squeezed lemon halves.
Leave to marinate for 1 hour. Pour over about
125ml ( cup) of the peri-peri sauce and roast
breast-side up at 180C or braai breastside up for about 45 minutes until chicken
is cooked through and skin is crispy.

JERK CHICKEN
You will need

What to do

3 onions, roughly chopped


8 cloves garlic, chopped
6 habanero or jalapeo chillies,
chopped
30ml (2 tbsp) dried thyme
30ml (2 tbsp) ground allspice
30ml (2 tbsp) sugar
30ml (2 tbsp) salt
10ml (2 tsp) ground pimento/
allspice
5ml (1 tsp) freshly ground black
pepper
5ml (1 tsp) each of ground
cinnamon, nutmeg and ginger
125ml ( cup) olive oil
125ml ( cup) soy sauce
Juice of 1 lime
250ml (1 cup) fresh orange juice
250ml (1 cup) white vinegar
1 x 1.5kg chicken, cut into 4
pieces

Blend all the ingredients (except the chicken)


in a food processor to make the jerk sauce.
Rub the sauce all over the chicken, saving
some for basting and dipping. Leave the
chicken in the fridge to marinate overnight.
Roast in a preheated oven at 180C for 30
minutes, turn and bake for a further 30
minutes. Or grill the chicken slowly over the
coals , basting frequently with the sauce. Once
cooked, use a cleaver to cut the chicken into
smaller pieces. Serve with the extra marinade
for dipping.

OSTRICH NECK POTJIE


You will need

What to do

30ml (2 tbsp) vegetable oil


1.5kg ostrich neck slices
45ml (3 tbsp) brandy, warmed
2 large onions, sliced
2 garlic cloves, crushed
3 large carrots, peeled and sliced
into chunks
Large handful fresh parsley,
chopped
250g button mushrooms, sliced
in half
250ml (1 cup) white wine
250ml (1 cup) chicken stock
Zest and juice of 1 large lemon
4 potatoes, peeled and sliced
15ml (1 tbsp) cake flour, made
into a paste with 30ml (2 tbsp)
water
Salt and pepper, to taste

Heat the oil in a number 3 potjie and brown


the meat in batches. Once all the meat is
browned, return to the pot, pour over the
warmed brandy and ignite. Allow the flames
to burn down, remove the meat and set aside.
Without washing the pot, fry the onion, garlic,
carrots, parsley and mushrooms in it, adding
extra oil if needed. Return the meat to the
pot. Add the wine, stock, lemon zest and
juice. Cover, reduce heat and simmer for 2-3
hours until meat is tender. Layer the potatoes
over the meat, cover and simmer for another
hour. Gently stir the flour paste into the pot to
thicken the stew. Season and cook for a further
15-30 minutes, uncovered. Serve with rice,
polenta, barley or mash.