South African Braai Bliss: Grilled Meats and Traditional Sides

By Pablo Picante

Welcome to the vibrant world of South African braai (barbecue) culture, where the art of grilling meats and preparing traditional sides is a cherished tradition. In this book, we invite you to embark on a culinary journey through South Africa's diverse landscapes, flavors, and culinary heritage. From succulent grilled meats to mouthwatering sides, each recipe in this collection celebrates the joy of gathering around the fire and savoring delicious food with family and friends.

 

With these 120 delicious recipes, you can embrace the spirit of South African braai culture and create memorable meals for family and friends. From appetizers to desserts, each dish celebrates the rich flavors and traditions of South African cuisine. So fire up your grill, gather your loved ones, and enjoy the taste of South African braai bliss!

• Language: English
• Publisher: Richards Education
• Release date: Mar 12, 2024
• ISBN: 9798224858538

Book preview

South African Braai Bliss: Grilled Meats and Traditional Sides

Pablo Picante

Chapter 1: Appetizers and Starters

Peri-Peri Chicken Wings

○  Ingredients:

■  Chicken wings (about 2 lbs)

■  1/4 cup peri-peri sauce

■  2 tablespoons olive oil

■  2 cloves garlic, minced

■  1 teaspoon paprika

■  Salt and pepper to taste

■  Lemon wedges for serving

○  Instructions:

■  Preheat your grill to medium-high heat.

■  In a bowl, mix peri-peri sauce, olive oil, minced garlic, paprika, salt, and pepper.

■  Add chicken wings to the bowl and toss until they are evenly coated with the marinade.

■  Place the wings on the grill and cook for about 15-20 minutes, turning occasionally, until they are cooked through and charred on the outside.

■  Once done, remove the wings from the grill and serve hot with lemon wedges on the side.

Boerewors Stuffed Mushrooms

○  Ingredients:

■  Large mushrooms (such as portobello), stems removed

■  Boerewors sausage, casing removed and crumbled

■  1/2 cup breadcrumbs

■  1/4 cup grated cheddar cheese

■  2 tablespoons chopped parsley

■  Salt and pepper to taste

○  Instructions:

■  Preheat your oven to 375°F (190°C).

■  In a skillet, cook the crumbled Boerewors sausage until browned and cooked through.

■  In a bowl, mix cooked sausage, breadcrumbs, cheddar cheese, chopped parsley, salt, and pepper.

■  Stuff each mushroom cap with the sausage mixture, pressing it down gently.

■  Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.

■  Serve hot as an appetizer or a side dish.

Grilled Sweetcorn with Chili Butter

○  Ingredients:

■  Sweetcorn, husks removed

■  4 tablespoons butter, softened

■  1 teaspoon chili powder

■  1/2 teaspoon smoked paprika

■  Salt to taste

■  Lime wedges for serving

○  Instructions:

■  Preheat your grill to medium-high heat.

■  In a small bowl, mix softened butter, chili powder, smoked paprika, and salt until well combined.

■  Brush each sweetcorn cob generously with the chili butter mixture.

■  Place the sweetcorn on the grill and cook for about 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred.

■  Once done, remove the sweetcorn from the grill and serve hot with lime wedges on the side.

Biltong and Cheese Platter

○  Ingredients:

■  Assorted biltong (beef or game), sliced

■  Assorted cheeses (such as cheddar, gouda, and blue cheese), sliced or cubed

■  Crackers or bread slices

■  Olives, pickles, and nuts for garnish

○  Instructions:

■  Arrange the sliced biltong and cheeses on a large platter.

■  Place crackers or bread slices alongside the biltong and cheeses.

■  Garnish the platter with olives, pickles, and nuts for added flavor and texture.

■  Serve the biltong and cheese platter as a starter or as part of a larger spread for entertaining.

Spicy Chakalaka Dip with Corn Chips:

○  Ingredients:

■  1 cup chakalaka relish

■  1/2 cup mayonnaise

■  1/4 cup sour cream

■  1 tablespoon hot sauce (adjust to taste)

■  Corn chips for dipping

○  Instructions:

■  In a bowl, mix together chakalaka relish, mayonnaise, sour cream, and hot sauce until well combined.

■  Taste and adjust the seasoning, adding more hot sauce if desired for extra spice.

■  Transfer the spicy chakalaka dip to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

■  Serve the dip with corn chips for a flavorful and spicy snack or appetizer option. Enjoy!

Grilled Halloumi Skewers with Lemon and Herb Marinade

These skewers are a delightful combination of tangy halloumi cheese and fresh herbs, infused with the bright flavors of lemon. Perfect as an appetizer or a light main course.

Ingredients:

●  250g halloumi cheese, cut into cubes

●  2 tablespoons olive oil

●  Zest and juice of 1 lemon

●  2 cloves garlic, minced

●  1 tablespoon fresh parsley, chopped

●  1 tablespoon fresh mint, chopped

●  Salt and pepper to taste

●  Skewers, soaked in water for 30 minutes if wooden

Instructions:

In a bowl, mix together olive oil, lemon zest, lemon juice, minced garlic, chopped parsley, chopped mint, salt, and pepper to make the marinade.

Thread the halloumi cubes onto skewers.

Place the skewers in a shallow dish and pour the marinade over them, making sure each piece is coated evenly. Let them marinate for at least 30 minutes.

Preheat the grill to medium-high heat.

Grill the halloumi skewers for about 2-3 minutes on each side until they are golden brown and have grill marks.

Serve hot, garnished with extra lemon wedges and fresh herbs if desired.

Smoked Snoek Pâté

A South African delicacy, smoked snoek pâté is a creamy and flavorful spread made from smoked snoek fish, cream cheese, and a blend of spices. It's perfect for spreading on crackers or toast.

Ingredients:

●  250g smoked snoek fish, flaked

●  150g cream cheese, softened

●  2 tablespoons mayonnaise

●  1 tablespoon lemon juice

●  1 teaspoon Worcestershire sauce

●  1 teaspoon hot sauce (optional)

●  Salt and pepper to taste

●  Chopped fresh parsley for garnish

Instructions:

In a mixing bowl, combine the flaked smoked snoek fish, softened cream cheese, mayonnaise, lemon juice, Worcestershire sauce, hot sauce (if using), salt, and pepper.

Use a fork or a hand mixer to blend the ingredients until smooth and well combined.

Taste and adjust seasoning if needed.

Transfer the pâté to a serving dish, cover, and refrigerate for at least 1 hour to allow the flavors to meld.

Before serving, garnish with chopped fresh parsley.

Serve chilled with crackers, bread, or toast.

Grilled Bruschetta with Tomato and Basil

Grilled bruschetta topped with ripe tomatoes, fresh basil, and garlic-infused olive oil is a classic Italian appetizer bursting with flavor and freshness.

Ingredients:

●  1 French baguette, sliced diagonally

●  3 large ripe tomatoes, diced

●  2 cloves garlic, minced

●  1/4 cup fresh basil leaves, thinly sliced

●  3 tablespoons extra virgin olive oil

●  Salt and pepper to taste

●  Balsamic glaze for drizzling (optional)

Instructions:

Preheat the grill to medium-high heat.

Brush both sides of the baguette slices with olive oil and sprinkle with salt.

Grill the baguette slices for 1-2 minutes on each side until they are lightly toasted and have grill marks. Remove from the grill and set aside.

In a mixing bowl, combine the diced tomatoes, minced garlic, sliced basil, extra virgin olive oil, salt, and pepper. Mix well to combine.

Spoon the tomato mixture onto the grilled baguette slices.

If desired, drizzle with balsamic glaze for extra flavor.

Serve immediately as an appetizer or a light snack.

Marinated Olives with Feta and Herbs

Marinated olives with feta and herbs are a flavorful and easy-to-make appetizer that's perfect for entertaining. The combination of salty olives, creamy feta cheese, and aromatic herbs is sure to impress your guests.

Ingredients:

●  2 cups mixed olives (such as Kalamata and green olives)

●  100g feta cheese, cubed

●  2 tablespoons extra virgin olive oil

●  2 cloves garlic, minced

●  1 tablespoon fresh thyme leaves

●  1 tablespoon fresh rosemary leaves

●  1 teaspoon lemon zest

●  Pinch of red pepper flakes (optional)

Instructions:

In a large bowl, combine the olives, cubed feta cheese, minced garlic, fresh thyme leaves, fresh rosemary leaves, lemon zest, and red pepper flakes (if using).

Drizzle the extra virgin olive oil over the olive mixture and toss until everything is well coated.

Cover the bowl and let the olives marinate in the refrigerator for at least 1 hour, allowing the flavors to meld together.

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