RSA-Overseas - The Expat Portal: Braai recipes

Typical Braai-fare.

A firm favorite at most braai's (if you have the time!).

Ingredients:
750 g boneless chuck of beef
1 pig's trotter
30 ml (2 TS) cooking oil
2 sliced onions
10 ml (2 ts) salt
freshly ground black pepper to taste

200 g (1 cup) uncooked pearl wheat
4 tomatoes, peeled & coarsly chopped
250 ml (1 cup) dry white wine
250 ml (1 cup) meat stock
2 leeks, sliced
5 baby marrow's, sliced

Method:Cut meat into cubes and saw the trotter into portions. Heat the cooking oil in a potjie and brown the meat. Add the onion and fry until translucent. Season with salt and pepper and add the pearl wheat and tomatoes. Heat the wine and meat stock together in a small pan over the fire, then pour into the potjie and cover with lid. Let the meat simmer over low coals for 3 - 4 hours, until meat is tender. Layer the leeks and baby marrow's on top and simmer for another 20 minutes. Server 6 - 8

Ingredients:
15 ml (1 ts) cooking oil
10 chicken thighs
2 onions, sliced
1 clove garlic, crushed
6 carrots, sliced
5 medium sweet potatoes, sliced
2 celery stalks, cut into chunks
250 g dried peaches
10 ml (2 ts) salt
500 ml (2 cups) dry white wine
1 stick cinnamon
5 peppercorns
2 bay leaves

Method: Heat cooking oil in potjie over moderate coals and brown the chicken thighs. Add the onion & garlic and fry until onions are translucent. Layer carrots, sweet potatoes, celery and dried peaches on top, and season with salt. Heat wine, cinnamon, bay leaves and peppercorns together in a small pan over fire & pour over the chicken and veggies. Cover and simmer over low coals for about 1 hour or until chicken is tender. Check amount of liquid in pot from time to time and add more if necessary. Remove cinnamon stick, bay leaves and peppercorns before serving. Serves 6 - 8

Ingredients:
8 chicken drumsticks (breasts or thighs can also be used)
salt to taste
Peri-Peri Baste:
125 ml (1/2 cup) olive or cooking oil
2 cloves garlic, crushed
5 ml (1 ts) peri-peri
30 ml (2 ts) lemon juice

Method: Heat the oil in a heavy-based pan, add garlic and fry gently until golden brown. Stir in the peri-peri and lemon juice, then allow the baste to cool. Braai the drumsticks over moderate coals for about 20 minutes, basting them frequently. Season with salt and serve immediately. Serves 4

Ingredients:
8 chicken portions, skinned
Yogyogurtinade
250 ml (1 cup) natural yoghurt
5 ml (1 ts) grated root ginger / ground ginger
5 ml (1 ts) paprika
5 ml (1 ts) chilli powder
1 clove garlic
2 peppercorns, slightly crushed
15 ml (1 TS) ttomatopuree
5 ml (1 ts) salt
15 ml (1 TS) grated lemon rind
15 ml (1 ts) lemon juice
2 bay leaves

Method: Mix together marinade ingredients. Prick the chicken portions all over with a fork and marinate them for 24 hours, turning occasionally. Braai the portions, over moderate coals for about 20 minutes, turning them from time to time and basting them frequently with the marinade. Serves 4

Ingredients:
2 kg boneless chuck of beef (or London broil)
750 kg boneless thick rib of pork
200 g speck
5 ml (1 ts) freshly ground black pepper
2 ml (a pinch) freshly grated nutmeg
100 ml (6 TD) vinegar
90 g pork casings
15 ml (1 ts) ground coriander
30 ml (2 TS) fine salt

Method: Cut meat and speck into 50 mm cubes. Combine coriander, seasoning and nutmeg, sprinkle over the meat and mix well. Mince meat & speck, then add the vinegar and mix lightly but thoroughly. SStuffinto casings and refrigerate. Serves 6 - 8

Ingredients:
600 g rump steak, cut into 25mm cubes
6 lamb kidneys (membrane & core removed), halved
12 pickling onions
1 green pepper
125 ml (1/2 cup) white wine baste

Method: Thread the steak cubes, kidneys, onions and green pepper alternately onto 6 skewers. Braai the kebabs over low coals for about 15 minutes, turning and brushing frequently with the baste. Serve immediately. Serves 6

Ingredients:
Cucumber, sliced thickly or cut into chunks
Mushrooms, whole or cut into chunks
Red and/or green pepper, seeded and cut into chunks
Tomatoes, whole or quartered
Baby mmarrow's sliced thickly
Pickling onions
White wine marinade
Brinjal, cut into cubes

Method: Choose a combination of the above veggies, aiming for complementary colours and flavours. Marinate the veggie pieces for several hours, then thread them onto skewers. Braai the skewered veggies over moderate coals for about 10 minutes, turning occasionally and basting with left over marinade. Serves 6 - 8

Ingredients:
480 g (4 cups) self-raising flour
1 x 340 ml can beer
3 ml salt

Method: Mix together all ingredients and spoon into greased foil tart pan. Cover with another tart pan, fasten with wet clothes pegs and braai on the ggrillover hot coals for about 1 hour, turning frequently. Alternatively, bake in greased loaf pan at 180ºC for 1 hour.
VARIATIONS: Cheese bread: omit beer and add 500 ml buttermilk (2 cups), 150 g grated Cheddar cheese, and 1 crushed clove of garlic.
Herb bread: omit the beer and add 500 ml (2 cups) buttermilk, 5 ml (1 ts) oregano, and 5 ml (1 ts) mmarjoram Sprinkle with some grated cheese and dry mustard on dough before baking.Makes 1 loaf

South African Cuisine
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