Without consulting menus and recipe books, there are certain items that just keep cropping up at family braais and get togethers. They may not be everybody’s favourite and we probably don’t make these dishes exactly like other people do, but they definitely are regulars on our braai table.
When I browsed through my recipes I came across dishes that were on my favourite list. Some are very South African. So I made a list and seeing that I had nothing special lined up for my blog, I thought some of you might be interested in seeing what a boertjie has on his braai table. Enjoy!
Sticky Chicken Wings
Ingredients
12 chicken wings
15 ml (1 Tbsp) sunflower oil
45 ml (3 Tbsp) Braai & Grill BBQ spice
5 ml (1 tsp) Peri-Peri spice
45 ml (3 Tbsp) honey
30 ml (2 Tbsp) soy sauce
60 ml (¼ cup) tomato sauce
Method
1. In a small bowl, whisk together the oil, Braai & Grill Spice, Peri-Peri spice, honey, soy sauce and tomato sauce.
2. Place the wings in a large zipping bag or lidded, airtight container, add the marinade, and shake or stir so all the wings are well coated.
3. Seal the bag tightly (or cover the bowl with its lid) and refrigerate overnight.
4. Transfer the wings and their marinade to a microwave-safe dish, and cook in the microwave, on high, for 10 minutes.
5. Place the chicken wings on the grid and braai over medium-hot coals for about 10-15 minutes on each side, or until they are cooked right through and the marinade on the skins is glossy and sticky.
6. Serve hot.
Glazed Snoek on the Braai
Ingredients
1.2 kg whole fresh snoek, butterflied (or snoek fillets)
30 ml (2 Tbsp) Braai & Grill spice
100 g salted butter
5 ml (1 tsp) Crushed Garlic
5 ml (1 tsp) Chilli Flakes
60 ml (¼ cup) apricot jam
60 ml (¼ cup) honey
60 ml (¼ cup) soy sauce
1 lemon
Method
1. Place the snoek, skin side down on a sheet of greased heavy-duty tin foil and sprinkle over the Braai & Grill Spice. Set aside.
2. Melt the butter in a large saucepan and stir in the crushed Garlic and Chilli Flakes. Cook for a minute or two, until fragrant.
3 Add the apricot jam, honey and soy sauce. Cook over a low heat until the jam and honey have melted, and the sauce is glossy.
4. Place the snoek, on its sheet of foil, directly onto the grid, over medium coals.
5. Cook until the fish starts to whiten. Gently brush the snoek with the glaze, then turn it over and cook for a further 6-8 minutes, basting often with the glaze.
6. When the fish is just cooked through, squeeze lemon juice over the top and serve hot.
Three-Bean Salad
For best results, make the salad the previous day, which will allow the beans to be infused with the salad dressing for extra-intense flavour. • Bring the salad to room temperature before serving.
Ingredients
For the salad dressing:
125 ml (½ cup) apple cider vinegar
125 ml (½ cup) chutney
45 ml (3 Tbsp) Braai & Grill Spice
30 ml (2 Tbsp) brown sugar
30 ml (2 Tbsp) cornflour
60 ml (¼ cup) water
1 green pepper, diced
60 ml (¼ cup) olive oil
For the bean salad:
350 g fresh green beans, sliced lengthways
1 x 400 g tin butter beans, drained
1 x 400 g tin red kidney beans, drained
1 small red onion, peeled and thinly sliced
Method
For the salad dressing:
1. First make the dressing. Place the vinegar and chutney in a saucepan. In a separate bowl, mix together the Braai & Grill Spice, brown sugar, cornflour and water to make a smooth paste.
2. Pour this into the pan and stir well.
3. Cook over a medium-low heat until the dressing thickens, then add the green peppers and simmer for a few minutes.
4. Remove from the heat and add the olive oil.
For the bean salad:
1. Now make the salad. First blanch the beans by cooking them in rapidly boiling, salted water for 6 – 8 minutes, or until tender-crisp.
2. Quickly drain the beans and plunge them into iced water for a few minutes to help preserve their colour and crunch. Drain again and pat dry with kitchen paper.
3. Place the green beans in a large salad bowl and add the butter beans, kidney beans and red onion.
4. Pour the salad dressing over the beans, toss gently to coat, and refrigerate.
Creamy Onion Dip
For a twist, try substituting plain Greek yogurt for the sour cream.
Ingredients
1 x 50g sachet Brown Onion Soup
500 g or 2 containers sour cream
125 ml or 1/2 cup Original Mayonnaise.
Method
Combine all ingredients in a medium bowl.
Chill, if desired.
Serve with your favourite dippers.
Garlic Bread
Ingredients
1 French loaf (baguette)
¾ cup butter
45 ml piquanté peppers (pepperdew), chopped
30 ml or 2 tbsp parsley, chopped
30 ml or 2 tbsp crushed garlic
30 ml or 2 tbsp Braai & Grill Spice
Method
In a small pot soften the butter over a low heat, then add the peppadews, parsley, crushed garlic and Braai & Grill Spice, stir thoroughly and then remove from heat.
Cut slices into the French loaf going almost right through to the bottom, use your fingers to spread the slices apart.
Spoon the butter mixture in between each slice until loaf is complete.
Wrap in foil and then bake on the braai.
Butternut Steaks
Ingredients
30 ml or 2 tbsp olive oil
30 ml or 2 tbsp Spicy BBQ spice
Method
Lay sliced butternut in an oven tray.
Drizzle with olive oil and then sprinkle both sides with Spicy BBQ spice.
Once the fire is ready place the steaks on the grill and allow to cook through turning gently.
The centre will be soft and the edges will be slightly crispy.
Avocado Salad
Ingredients
2 teaspoons original mayonnaise
3 tablespoons balsamic vinegar
2 x 85 grams bags watercress
handful coriander chopped
3 spring onion sliced
100 grams cherry tomatoes halved
2 red chillies sliced
60 grams feta cheese crumbled
1 tablespoon pumpkin seeds toasted
10 basil leaves torn
1 large avocado, peeled and sliced
Method
To create the wonderful tangy dressing, mix together the Mayonnaise and balsamic vinegar and set aside.
Combine the watercress, coriander, spring onion, cherry tomatoes and red chillies in a large bowl. Add the dressing and toss well. Place salad onto plates.
Top your plates equally with the sliced avocado, feta cheese, pumpkin seeds and basil leaves, then serve it up.
Try with tofu cheese and olive oil serve vegan guests.
Grilled Mielies
Ingredients
8 Mielies (corn) on the Cob
½ cup butter or margarine (or vegan alternative)
30 ml or 2 Tbsp BBQ spice
Method
Boil the mielies until the kernels are plump then remove from the water.
Melt the margarine/butter in a small pan then add the BBQ Spice, mix thoroughly and remove from the heat.
Once the fire is ready place the mielies on the grill and allow to blister in the heat.
Once the kernels start to darken brush the mielies with the seasoned butter and keep turning making sure to brush all surfaces. Remove once the majority of the kernels are charred but not burnt.
Reserve some of the seasoned butter to brush the hot mielies just before serving.