BEEF ON THE "BRAAI":
COLA CARAMELISED STEAKS
serves 4
4 steaks
2 cups SodaStream Cola (finished soda)
Package of dry onion soup mix
Place 4 strip steaks in a deep baking dish
Rub meat with onion soup mix and pour cola over top
Allow to marinate 4 hours or overnight
Grill over hot coals to desired doneness
Hint from the chef: Marinated meat cooks faster than non-marinated meat so you should adjust your cooking time accordingly.
Bron: Onbekend
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
4 steaks
2 cups SodaStream Cola (finished soda)
Package of dry onion soup mix
Place 4 strip steaks in a deep baking dish
Rub meat with onion soup mix and pour cola over top
Allow to marinate 4 hours or overnight
Grill over hot coals to desired doneness
Hint from the chef: Marinated meat cooks faster than non-marinated meat so you should adjust your cooking time accordingly.
Bron: Onbekend
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
TEXAS T-BONES
Ingredients:
2 beef T-bone steaks, 1 1/2 inches thick and about 1 1/2 pounds each
1 garlic clove, cut in half
2 teaspoons black peppercorns, crushed
1/4 cup butter or margarine, softened
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon lime juice
Salt and pepper to taste, if desired
Directions:
Trim fat on beef steaks to 1/4-inch thickness.
Rub beef with garlic.
Press pepper into beef.
Cover and refrigerate 1 hour.
Mix butter, mustard, Worcesershire sauce and lime juice; reserve.
Heat coals or gas grill for direct heat.
Cover and grill beef 4 to 5 inches from medium heat 16 to 18 minutes for medium doneness, turning halfway through grilling.
Sprinkle with salt and pepper.
Place beef on warm platter.
Serve with butter mixture.
Bron: Onbekend
Plasing: TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
2 beef T-bone steaks, 1 1/2 inches thick and about 1 1/2 pounds each
1 garlic clove, cut in half
2 teaspoons black peppercorns, crushed
1/4 cup butter or margarine, softened
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon lime juice
Salt and pepper to taste, if desired
Directions:
Trim fat on beef steaks to 1/4-inch thickness.
Rub beef with garlic.
Press pepper into beef.
Cover and refrigerate 1 hour.
Mix butter, mustard, Worcesershire sauce and lime juice; reserve.
Heat coals or gas grill for direct heat.
Cover and grill beef 4 to 5 inches from medium heat 16 to 18 minutes for medium doneness, turning halfway through grilling.
Sprinkle with salt and pepper.
Place beef on warm platter.
Serve with butter mixture.
Bron: Onbekend
Plasing: TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
LEMON PEPER STEAK
1 to 2kg. chuck arm steak, cut 1 inch thick or rib-eye steaks
1/4 cup. fresh lemon juice
1/4 cup. water
1/4 tsp. salt
1/4 tsp. dill weed or chopped green onions
1/2 to 1 tsp. cracked black pepper
WHAT TO DO:
Combine lemon juice, salt and dill weed. Trim all visible fat and place beef chuck steak in plastic bag or dish; add marinade, turning to coat. Tie bag securely or cover dish and marinade in refrigerator 6 to 8 hours or overnight, turning at least once. Remove steak from marinade, press pepper into surface of both side of meat. Place steak on broiler pan and broil 10 to 12 minutes on each side. Carve steak into thin slices.
MY WENK:
Braai lekker vinnig oor warm kole……heerlik!
Bron: Onbekend
Plasing: TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
1/4 cup. fresh lemon juice
1/4 cup. water
1/4 tsp. salt
1/4 tsp. dill weed or chopped green onions
1/2 to 1 tsp. cracked black pepper
WHAT TO DO:
Combine lemon juice, salt and dill weed. Trim all visible fat and place beef chuck steak in plastic bag or dish; add marinade, turning to coat. Tie bag securely or cover dish and marinade in refrigerator 6 to 8 hours or overnight, turning at least once. Remove steak from marinade, press pepper into surface of both side of meat. Place steak on broiler pan and broil 10 to 12 minutes on each side. Carve steak into thin slices.
MY WENK:
Braai lekker vinnig oor warm kole……heerlik!
Bron: Onbekend
Plasing: TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
MONKEY GLAND STEAK
500grams Rump Steak
1/2 jar (200ml) Steers Monkeygland Sauce
2 crushed cloves of garlic
3 tablespoons tomato sauce
2 teaspoons olive oil
Seasoning (Sea Salt & Pepper
Method
1.Mix all ingredients together.
2.Add cuts of meat.
3.Gently massage the marinade into meat.
4.Leave in fridge for at least 3 hours. (The longer you leave it in, the more tender it will be)
1/2 jar (200ml) Steers Monkeygland Sauce
2 crushed cloves of garlic
3 tablespoons tomato sauce
2 teaspoons olive oil
Seasoning (Sea Salt & Pepper
Method
1.Mix all ingredients together.
2.Add cuts of meat.
3.Gently massage the marinade into meat.
4.Leave in fridge for at least 3 hours. (The longer you leave it in, the more tender it will be)
FILET STEAK BRAAI -CHERRY, PORT &THYME SAUCE
Serving: 4 | Prep: 10 min |
Cooking: 20 min
Ingredients:
4 Fillet Steaks
Olive Oil
2 tablespoons Thyme
Salt & Pepper
5 tablespoons unsalted Butter
1/2 cup chopped Shallots
3/4 cup Dried Cherries
3/4 cup Port
350 g Fresh Cherries
3/4 cup Beef Stock
Method:
For the Fillet Steaks:
1 . Season with salt & pepper
2 . Brush with a little olive oil
For the Cherry Port Sauce:
1 . Sauté the shallots, soft and translucent
2 . Add the thyme
3 . Add the dried cherries and the port
4 . Reduce by half
5 . Pour in the beef stock and the fresh cherries
6 . Reduce by half and set aside
For the steaks:
1 . Place the fillet steaks on the braai on a high heat and sear 3-4 minutes each way with the lid on.
2 . Reomve and rest while you finish the sauce
To finish the Cherry Port & Thyme Sauce:
1 . Place back on a low heat
2 . Season with salt
3 . Add the butter, a little at a time so that it does not separate
4 . Bring to a gentle simmer and serve
Bron: Jamie Purviance
Plasing: Henriette Wessels
Cooking: 20 min
Ingredients:
4 Fillet Steaks
Olive Oil
2 tablespoons Thyme
Salt & Pepper
5 tablespoons unsalted Butter
1/2 cup chopped Shallots
3/4 cup Dried Cherries
3/4 cup Port
350 g Fresh Cherries
3/4 cup Beef Stock
Method:
For the Fillet Steaks:
1 . Season with salt & pepper
2 . Brush with a little olive oil
For the Cherry Port Sauce:
1 . Sauté the shallots, soft and translucent
2 . Add the thyme
3 . Add the dried cherries and the port
4 . Reduce by half
5 . Pour in the beef stock and the fresh cherries
6 . Reduce by half and set aside
For the steaks:
1 . Place the fillet steaks on the braai on a high heat and sear 3-4 minutes each way with the lid on.
2 . Reomve and rest while you finish the sauce
To finish the Cherry Port & Thyme Sauce:
1 . Place back on a low heat
2 . Season with salt
3 . Add the butter, a little at a time so that it does not separate
4 . Bring to a gentle simmer and serve
Bron: Jamie Purviance
Plasing: Henriette Wessels
BEEF SHORT RIBS IN SHERRY BARBECUE SAUCE
[Serves 4]
800g short ribs
1L apple juice
1 tbsp olive oil
3 garlic cloves, sliced
1 red onion finely chopped
1 cup tomato sauce
¼ cup apple juice
1 tbsp brown sugar
1/3 cup sherry
1 tsp wholegrain mustard & extra to serve
Lemon juice and zest
Sea salt and black pepper
1. Preheat the oven to 200°C. Reserve ¼ cup apple juice and place remaining apple juice and 1L of water in a pot with short ribs. Bring to the boil, then simmer gently for 30 minutes. Remove the ribs and drain on paper towels.
2. Heat a frying pan with olive oil. Add garlic and onion and sauté until golden, then remove from pan and place in a bowl. Add tomato sauce, reserved apple juice, brown sugar, sherry, mustard, and lemon juice and zest to bowl; stir well to combine.
3. Place the ribs on a roasting tray. Pour the sauce over the meat and roast in the oven for an hour, turning halfway through cooking.
4. Serve hot with wholegrain mustard.
800g short ribs
1L apple juice
1 tbsp olive oil
3 garlic cloves, sliced
1 red onion finely chopped
1 cup tomato sauce
¼ cup apple juice
1 tbsp brown sugar
1/3 cup sherry
1 tsp wholegrain mustard & extra to serve
Lemon juice and zest
Sea salt and black pepper
1. Preheat the oven to 200°C. Reserve ¼ cup apple juice and place remaining apple juice and 1L of water in a pot with short ribs. Bring to the boil, then simmer gently for 30 minutes. Remove the ribs and drain on paper towels.
2. Heat a frying pan with olive oil. Add garlic and onion and sauté until golden, then remove from pan and place in a bowl. Add tomato sauce, reserved apple juice, brown sugar, sherry, mustard, and lemon juice and zest to bowl; stir well to combine.
3. Place the ribs on a roasting tray. Pour the sauce over the meat and roast in the oven for an hour, turning halfway through cooking.
4. Serve hot with wholegrain mustard.
CHICKEN ON THE "BRAAI":
MNR. H.S. BALL'S SWEET & STICKY CHUTNEY CHICKEN
Ingredients
125 millilitre Mrs Balls Original Chutney
8 Assorted chicken pieces
15 millilitre Robertsons Chicken Spice
10 millilitre Soy sauce
60 millilitre white vinegar
125 millilitre Tomato sauce
10 millilitre Dijon mustard
15 millilitre Robertsons Origanum
60 millilitre Olive oil
Instructions
In a bowl whisk together all the ingredients.
Place the chicken pieces into a shallow tray, pour the marinade over, cover and allow to marinade in the fridge for 1 hour.
Braai over medium coals until cooked through, using the marinade as a basting sauce.
BRON:Mrs.H.S.Balls
WATERTAND RESEPTE VIR OUD EN JONK
125 millilitre Mrs Balls Original Chutney
8 Assorted chicken pieces
15 millilitre Robertsons Chicken Spice
10 millilitre Soy sauce
60 millilitre white vinegar
125 millilitre Tomato sauce
10 millilitre Dijon mustard
15 millilitre Robertsons Origanum
60 millilitre Olive oil
Instructions
In a bowl whisk together all the ingredients.
Place the chicken pieces into a shallow tray, pour the marinade over, cover and allow to marinade in the fridge for 1 hour.
Braai over medium coals until cooked through, using the marinade as a basting sauce.
BRON:Mrs.H.S.Balls
WATERTAND RESEPTE VIR OUD EN JONK
SWEET & STICKY CHUTNEY CHICKEN
60 ml Olive Oil
125 ml Mrs Ball’s Original Chutney
125 ml Tomato Sauce
60 ml White Sugar
10 ml Dijon Mustard
10 ml Soy Sauce
5 ml Robertsons Origanum
15 ml Robertsons Chicken Spice
8 Chicken Pieces Assorted
INSTRUCTIONS:
In a bowl whisk together all the ingredients
Place the chicken pieces into a shallow tray, pour the marinade over, cover and allow to marinade in the fridge for 1 hr
Braai over medium coals until cooked through, using the marinade as a basting sauce
Bron: Robertsons
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
125 ml Mrs Ball’s Original Chutney
125 ml Tomato Sauce
60 ml White Sugar
10 ml Dijon Mustard
10 ml Soy Sauce
5 ml Robertsons Origanum
15 ml Robertsons Chicken Spice
8 Chicken Pieces Assorted
INSTRUCTIONS:
In a bowl whisk together all the ingredients
Place the chicken pieces into a shallow tray, pour the marinade over, cover and allow to marinade in the fridge for 1 hr
Braai over medium coals until cooked through, using the marinade as a basting sauce
Bron: Robertsons
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHICKEN WINGS-SPRING ONION-CHIVE YOGURT DIP
Serves: 4
Allergens: Gluten free
Prep time: 15 minutes, plus marinating overnight
Cooking time: 15 minutes
Ingredients:
16 free-range chicken wings
1 free-range egg
3 cups yoghurt
2 cups vegetable oil
½ cup pistachio dukkah
½ cup paprika dukkah
30 g chives, chopped
4 spring onions, chopped
30 g parsley, chopped
sea salt and freshly ground black pepper
Cooking instructions:
Place the chicken wings, egg and 2 cups of yoghurt in a bowl.
Mix until combined and leave overnight to marinate. Heat the oil in a large saucepan and dust the chicken wings in both varieties of dukkah.
Drop into the hot oil and fry until cooked through and golden. Remove and drain on kitchen towel.
Add the remaining yoghurt, chive, spring onion, parsley and lemon juice to a blender and blend until incorporated. Season to taste.
Serve the crispy chicken, hot or cold, with the spring onion-and-chive yoghurt dip.
Cook’s note: In place of dukkah use a variety of spices, such as dried chilli, crushed coriander seeds, cardamom and sumac, along with a sprinkling of lemon zest
BRON:Abigail Donnelly.
Allergens: Gluten free
Prep time: 15 minutes, plus marinating overnight
Cooking time: 15 minutes
Ingredients:
16 free-range chicken wings
1 free-range egg
3 cups yoghurt
2 cups vegetable oil
½ cup pistachio dukkah
½ cup paprika dukkah
30 g chives, chopped
4 spring onions, chopped
30 g parsley, chopped
sea salt and freshly ground black pepper
Cooking instructions:
Place the chicken wings, egg and 2 cups of yoghurt in a bowl.
Mix until combined and leave overnight to marinate. Heat the oil in a large saucepan and dust the chicken wings in both varieties of dukkah.
Drop into the hot oil and fry until cooked through and golden. Remove and drain on kitchen towel.
Add the remaining yoghurt, chive, spring onion, parsley and lemon juice to a blender and blend until incorporated. Season to taste.
Serve the crispy chicken, hot or cold, with the spring onion-and-chive yoghurt dip.
Cook’s note: In place of dukkah use a variety of spices, such as dried chilli, crushed coriander seeds, cardamom and sumac, along with a sprinkling of lemon zest
BRON:Abigail Donnelly.
GRILLED CHICKEN-WHISKEY BARBECUE SAUCE-SPICY SLAW
Ingredients
SAUCE
1 1/4 cups ketchup
1 to 1 1/2 tsp. hot sauce such as Tabasco
2 tablespoons dark molasses
2 tablespoons Dijon mustard
2 tablespoons whiskey such as Jack Daniel's
2 tablespoons Worcestershire
1 tablespoon cider vinegar
1 large garlic clove, minced
SLAW
1 pound cabbage, cut into shreds
1/4 red onion, cut into long slivers
1/2 red bell pepper, cut into thin strips
2 tablespoons chopped cilantro
1/4 cup extra-virgin olive oil
2 tablespoons sugar
2 tablespoons Champagne vinegar
1 tablespoon lime juice
1/2 teaspoon red chile flakes
1/2 teaspoon kosher salt
1/4 teaspoon pepper
CHICKEN$
6 chicken legs with thighs attached or small bone-in breast halves (3 3/4 lbs. total)
Preparation
AT HOME
1. Make sauce: Combine ingredients in a medium saucepan. Cover and simmer 45 minutes to blend flavors, stirring occasionally with a long spoon (sauce spatters). Add a little water if sauce gets too thick to pour. Let cool, then transfer to a plastic container and chill up to 1 week.
2. Make slaw: Toss vegetables in a large bowl to blend. Transfer to a resealable plastic bag. Put remaining ingredients in a small container with a tight-fitting lid. Chill slaw and dressing up to 2 days.
3. Prepare chicken: In a large bowl, coat chicken in oil; pack in a resealable plastic bag and chill up to 2 days, or freeze.
In CAMP
4. Build a charcoal or wood fire in a grill and let burn to medium (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Bring salad dressing to room temperature. Set aside 1/2 cup sauce.
5. Grill chicken until browned all over, about 15 minutes, turning occasionally. Turn again, generously brush tops with some of remaining sauce, and cook a few minutes; repeat turning and brushing 2 more times, until chicken is well-browned and cooked through, 10 to 15 minutes total.
6. Toss slaw and dressing in a large bowl and serve with chicken and reserved sauce.
Note: Nutritional analysis is per serving.
Source: Cooking Light
SAUCE
1 1/4 cups ketchup
1 to 1 1/2 tsp. hot sauce such as Tabasco
2 tablespoons dark molasses
2 tablespoons Dijon mustard
2 tablespoons whiskey such as Jack Daniel's
2 tablespoons Worcestershire
1 tablespoon cider vinegar
1 large garlic clove, minced
SLAW
1 pound cabbage, cut into shreds
1/4 red onion, cut into long slivers
1/2 red bell pepper, cut into thin strips
2 tablespoons chopped cilantro
1/4 cup extra-virgin olive oil
2 tablespoons sugar
2 tablespoons Champagne vinegar
1 tablespoon lime juice
1/2 teaspoon red chile flakes
1/2 teaspoon kosher salt
1/4 teaspoon pepper
CHICKEN$
6 chicken legs with thighs attached or small bone-in breast halves (3 3/4 lbs. total)
Preparation
AT HOME
1. Make sauce: Combine ingredients in a medium saucepan. Cover and simmer 45 minutes to blend flavors, stirring occasionally with a long spoon (sauce spatters). Add a little water if sauce gets too thick to pour. Let cool, then transfer to a plastic container and chill up to 1 week.
2. Make slaw: Toss vegetables in a large bowl to blend. Transfer to a resealable plastic bag. Put remaining ingredients in a small container with a tight-fitting lid. Chill slaw and dressing up to 2 days.
3. Prepare chicken: In a large bowl, coat chicken in oil; pack in a resealable plastic bag and chill up to 2 days, or freeze.
In CAMP
4. Build a charcoal or wood fire in a grill and let burn to medium (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Bring salad dressing to room temperature. Set aside 1/2 cup sauce.
5. Grill chicken until browned all over, about 15 minutes, turning occasionally. Turn again, generously brush tops with some of remaining sauce, and cook a few minutes; repeat turning and brushing 2 more times, until chicken is well-browned and cooked through, 10 to 15 minutes total.
6. Toss slaw and dressing in a large bowl and serve with chicken and reserved sauce.
Note: Nutritional analysis is per serving.
Source: Cooking Light
YOGHURT-MARINATED CHICKEN
Ingredients
1/2 cup DairyBelle Greek yoghurt OR Plain yoghurt
Juice from 2 lemons
1 tsp salt
1 tsp ground pepper
1 tsp dried paprika
3-4 crushed garlic cloves
2 tsp olive oil
1-2 tbsp honey
1 whole chicken, cut into sections
Place chicken pieces in a Ziploc bag (or sealable container). Mix all other ingredients together and pour into bag. Let refrigerate for a minimum of 3 hours (overnight to let marinate very well). Place in a baking tray and season with additional salt/pepper. Bake at 180 degrees Celcius for 1 hour or until done.
* Tips: Try as a sosatie/kebab recipe.
* Can also be grilled to try something different.
* 'Like' for cooking with yoghurt!
1/2 cup DairyBelle Greek yoghurt OR Plain yoghurt
Juice from 2 lemons
1 tsp salt
1 tsp ground pepper
1 tsp dried paprika
3-4 crushed garlic cloves
2 tsp olive oil
1-2 tbsp honey
1 whole chicken, cut into sections
Place chicken pieces in a Ziploc bag (or sealable container). Mix all other ingredients together and pour into bag. Let refrigerate for a minimum of 3 hours (overnight to let marinate very well). Place in a baking tray and season with additional salt/pepper. Bake at 180 degrees Celcius for 1 hour or until done.
* Tips: Try as a sosatie/kebab recipe.
* Can also be grilled to try something different.
* 'Like' for cooking with yoghurt!
BUFFALO WINGS
½ cup all purpose flour
¼ teaspoon Paprika
¼ teaspoon Cayenne Pepper
¼ teaspoon Salt
Dash of black Pepper
Mix four and other ingredients in a bowl
Add the chicken wings and make sure they are evenly covered with the flour mixture
Take out and put in a covered bowl and refrigerate for 60-90 minutes.
You can either fry the wings in oil or do it on the "braai"
SAUCE :
1 cup hot sauce
¾ cup margarine
1 dash black Pepper
1 dash garlic powder
Combine all ingredients in a small sauce pan over low heat. Stir till butter is melted and mixture well blended. Remove from heat and reserve for serving.
After frying/braaing the wings - place wings in a serving bowl and add hot sauce mixture! Make sure it is well covered! Serve and enjoy!
Bron; Yummly Recipes
Foto: Henriette Wessels
Nota: My man het die vlerkies so bietjie gerook op die braai en tydens die braai ook vd sous opgeverf! Was heerlik!
¼ teaspoon Paprika
¼ teaspoon Cayenne Pepper
¼ teaspoon Salt
Dash of black Pepper
Mix four and other ingredients in a bowl
Add the chicken wings and make sure they are evenly covered with the flour mixture
Take out and put in a covered bowl and refrigerate for 60-90 minutes.
You can either fry the wings in oil or do it on the "braai"
SAUCE :
1 cup hot sauce
¾ cup margarine
1 dash black Pepper
1 dash garlic powder
Combine all ingredients in a small sauce pan over low heat. Stir till butter is melted and mixture well blended. Remove from heat and reserve for serving.
After frying/braaing the wings - place wings in a serving bowl and add hot sauce mixture! Make sure it is well covered! Serve and enjoy!
Bron; Yummly Recipes
Foto: Henriette Wessels
Nota: My man het die vlerkies so bietjie gerook op die braai en tydens die braai ook vd sous opgeverf! Was heerlik!
COFFEE CAN CHICKEN OR HOBO CHICKEN
(it swings if you poke holes in the can and hang it up)
1 whole chicken (no more than 3 1/2 lbs) butter salt pepper heavy duty aluminum foil
Punch or drill holes in gallon size tin can 1 inch up from the bottom and spaced 1 inch apart around the can. Place 18 briquettes (no more no less) in the bottom of the can and light. (The can gets hot enough to burn the grass below it so be very careful where you place the can.) Rub chicken with butter and season as you like. Wrap chicken with heavy aluminum foil twice. (First in the side to side direction and then from bottom to top. Make sure foil closing point is on the top of the chicken.) Once charcoal has turned white,place the chicken into the can with the legs facing the top of the can. It's perfectly fine if the chicken sticks out of the can. Leave the can and chicken sit for 3 hours. When 3 hours has past you can remove the chicken from the can and when you open the foil the chicken will be fall off the bone tender, juicy and delicious.
1 whole chicken (no more than 3 1/2 lbs) butter salt pepper heavy duty aluminum foil
Punch or drill holes in gallon size tin can 1 inch up from the bottom and spaced 1 inch apart around the can. Place 18 briquettes (no more no less) in the bottom of the can and light. (The can gets hot enough to burn the grass below it so be very careful where you place the can.) Rub chicken with butter and season as you like. Wrap chicken with heavy aluminum foil twice. (First in the side to side direction and then from bottom to top. Make sure foil closing point is on the top of the chicken.) Once charcoal has turned white,place the chicken into the can with the legs facing the top of the can. It's perfectly fine if the chicken sticks out of the can. Leave the can and chicken sit for 3 hours. When 3 hours has past you can remove the chicken from the can and when you open the foil the chicken will be fall off the bone tender, juicy and delicious.
HONEY-LIME CHICKEN SKEWERS
If you're using bamboo skewers, soak your sticks in water for at least 5 minutes. Cut chicken into large chunks, and skewer. Allow to marinate for at least 1 hour.
Ingredients
•3 tablespoons soy sauce
•2 tablespoons honey
•1 tablespoon vegetable oil
•juice of one lime
•2 garlic cloves, minced
•red pepper flakes, to taste
•2 tablespoon cilantro
•1 pound skinless, boneless chicken breasts
Instructions
1.In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
2.Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
3.Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.
BRON:Grocery Budget 101
Ingredients
•3 tablespoons soy sauce
•2 tablespoons honey
•1 tablespoon vegetable oil
•juice of one lime
•2 garlic cloves, minced
•red pepper flakes, to taste
•2 tablespoon cilantro
•1 pound skinless, boneless chicken breasts
Instructions
1.In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
2.Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
3.Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.
BRON:Grocery Budget 101
MEDITERRANEAN GRILLED CHICKEGRAPE SKEWERS
Ingredients
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, fresh minced
• 1/2 teaspoon red chili flakes, crushed
• 1 tablespoon oregano, fresh minced
• 1 tablespoon rosemary, fresh minced
• 1 teaspoon lemon zest
• 1 lb. wt. chicken breast, boneless and skinless
• 1 3/4 cups California green seedless grapes, picked from stem and rinsed
• 1/2 tsp. salt
• 2 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice, fresh
Directions
In small bowl combine olive oil, garlic, chili flakes, oregano, rosemary and lemon zest. Whisk together marinade.
Cut chicken into 3/4 inch cubes. Alternate chicken and grapes and thread onto 12 skewers.
Place skewers into a baking dish or pan large enough to hold them. Pour marinade over skewers, coating each one. Marinate for 4-24 hours.
Remove skewers from marinade and let excess oil drip off. Season with salt.
Grill on barbecue until chicken is cooked through, about 3-5 minutes on each side.
Arrange on serving platter and drizzle with additional olive oil and lemon juice.
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, fresh minced
• 1/2 teaspoon red chili flakes, crushed
• 1 tablespoon oregano, fresh minced
• 1 tablespoon rosemary, fresh minced
• 1 teaspoon lemon zest
• 1 lb. wt. chicken breast, boneless and skinless
• 1 3/4 cups California green seedless grapes, picked from stem and rinsed
• 1/2 tsp. salt
• 2 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice, fresh
Directions
In small bowl combine olive oil, garlic, chili flakes, oregano, rosemary and lemon zest. Whisk together marinade.
Cut chicken into 3/4 inch cubes. Alternate chicken and grapes and thread onto 12 skewers.
Place skewers into a baking dish or pan large enough to hold them. Pour marinade over skewers, coating each one. Marinate for 4-24 hours.
Remove skewers from marinade and let excess oil drip off. Season with salt.
Grill on barbecue until chicken is cooked through, about 3-5 minutes on each side.
Arrange on serving platter and drizzle with additional olive oil and lemon juice.
STICKY CHUTNEY KEBABS
Ingredients:
10ml Robertson’s Rosemary
1 Robertson’s Bay leaf
20ml orange zest
80ml olive oil
125ml (half a cup) Mrs Balls Chutney
180ml freshly squeezed orange juice
45ml lemon juice
2 garlic cloves, crushed
Salt and pepper to taste
1kg chicken fillet, trimmed and cubed
12 bamboo skewers
Method
Combine rosemary, bay leaf and orange zest in a pestle and mortar and grind ingredients to release the oils.
Add olive oil to Mrs Balls, orange juice, lemon juice and garlic. Season with salt and pepper.
Pour into a large bowl and add chicken, stirring to coat cubes. Cover and marinate for at least 2 hours in the refrigerator.
Thread chicken cubes onto skewers and season with salt and pepper.
Transfer marinade into a small saucepan and bring to the boil. Arrange the chicken kebabs onto a roasting rack and place under the grill. Grill kebabs until cooked through, turning frequently and brushing occasionally with marinade.
Arrange on a platter and serve.
Enjoy !
10ml Robertson’s Rosemary
1 Robertson’s Bay leaf
20ml orange zest
80ml olive oil
125ml (half a cup) Mrs Balls Chutney
180ml freshly squeezed orange juice
45ml lemon juice
2 garlic cloves, crushed
Salt and pepper to taste
1kg chicken fillet, trimmed and cubed
12 bamboo skewers
Method
Combine rosemary, bay leaf and orange zest in a pestle and mortar and grind ingredients to release the oils.
Add olive oil to Mrs Balls, orange juice, lemon juice and garlic. Season with salt and pepper.
Pour into a large bowl and add chicken, stirring to coat cubes. Cover and marinate for at least 2 hours in the refrigerator.
Thread chicken cubes onto skewers and season with salt and pepper.
Transfer marinade into a small saucepan and bring to the boil. Arrange the chicken kebabs onto a roasting rack and place under the grill. Grill kebabs until cooked through, turning frequently and brushing occasionally with marinade.
Arrange on a platter and serve.
Enjoy !
SWEET-SOUR CHICKEN SKEWERS
Ingredients
1/2 cup apple cider vinegar
1/4 cup brown sugar or a substitute
1/2 (20-ounce) can pineapple chunks, juice reserved
1 tablespoon cornstarch, mixed with 1 tablespoon water
1 red pepper, cut into 1-inch pieces
1 lb. boneless skinless chicken thighs about four thighs or you can use chicken breast
Kosher salt and freshly ground black pepper
8 bamboo skewers, soaked in water for 30 minutes
Directions
Put the vinegar, sugar, and reserved pineapple juice and cornstarch mixture into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer until the sauce thickens, about 8 minutes. Remove from heat and set aside. Reserve half of the sauce in a small serving bowl to be used as a dipping sauce alongside the skewers.
Quarter the red pepper and remove the core and seeds. Slice each quarter into 6 pieces. Cut each chicken thigh into 6 pieces.
Preheat a grill pan or an outdoor grill to medium heat.
On each of the 8 skewers, place 1 chunk of pineapple, then a piece of chicken thigh, followed by a piece of red pepper. Repeat with another piece of pineapple then chicken, then red pepper. Season skewers with salt and pepper, to taste. Grill the skewers on oiled grill, cooking for 4 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill and additional 2 minutes per side. Remove to a serving dish and serve with the reserved sweet and sour sauce, for dipping.
1/2 cup apple cider vinegar
1/4 cup brown sugar or a substitute
1/2 (20-ounce) can pineapple chunks, juice reserved
1 tablespoon cornstarch, mixed with 1 tablespoon water
1 red pepper, cut into 1-inch pieces
1 lb. boneless skinless chicken thighs about four thighs or you can use chicken breast
Kosher salt and freshly ground black pepper
8 bamboo skewers, soaked in water for 30 minutes
Directions
Put the vinegar, sugar, and reserved pineapple juice and cornstarch mixture into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer until the sauce thickens, about 8 minutes. Remove from heat and set aside. Reserve half of the sauce in a small serving bowl to be used as a dipping sauce alongside the skewers.
Quarter the red pepper and remove the core and seeds. Slice each quarter into 6 pieces. Cut each chicken thigh into 6 pieces.
Preheat a grill pan or an outdoor grill to medium heat.
On each of the 8 skewers, place 1 chunk of pineapple, then a piece of chicken thigh, followed by a piece of red pepper. Repeat with another piece of pineapple then chicken, then red pepper. Season skewers with salt and pepper, to taste. Grill the skewers on oiled grill, cooking for 4 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill and additional 2 minutes per side. Remove to a serving dish and serve with the reserved sweet and sour sauce, for dipping.
PINEAPPLE CHICKEN KEBABS
400g chicken breast, no skin, cubed
100g baby marrow, cut into large cubes
100g onion, cut into large cubes
200g pineapple
2 lemons
50ml soya sauce
1/2 tsp Tabasco Sauce
2tbsp Worcestershire sauce
metal skewers
Weigh-Less Non-Stick Spray
Slice lemon into wedges and squeeze juice along with Tabasco, soya and Worcestershire sauces into a resealable plastic bag, seal and set aside. Skewer alternate pieces of meat, pineapple and veg onto skewer. Place the prepared skewers into the marinade and place in the fridge for 2 hours. Grill over a hot braai.
100g baby marrow, cut into large cubes
100g onion, cut into large cubes
200g pineapple
2 lemons
50ml soya sauce
1/2 tsp Tabasco Sauce
2tbsp Worcestershire sauce
metal skewers
Weigh-Less Non-Stick Spray
Slice lemon into wedges and squeeze juice along with Tabasco, soya and Worcestershire sauces into a resealable plastic bag, seal and set aside. Skewer alternate pieces of meat, pineapple and veg onto skewer. Place the prepared skewers into the marinade and place in the fridge for 2 hours. Grill over a hot braai.
PEANUT BUTTER CHICKEN SOSATIE
5ml grated ginger
5ml turmeric
50ml chunky peanut butter
100ml sweet chilli sauce
25ml lime or lemon juice
5ml grated lime or lemon zest
15ml finely chopped fresh coriander
cellophane noodles, cucumber strips and peanuts, to serve
1 Mix marinade ingredients together and season to taste. Stir in the chicken pieces and marinate for 20 minutes.
2 Thread two or three strips of chicken onto long wooden sosatie sticks that have been soaked in water. Place the sosaties on a baking tray and grill for about three minutes per side.
3 Serve the sosaties with cellophane noodles, cucumber strips, fresh coriander and peanuts
BRON: Ideas
5ml turmeric
50ml chunky peanut butter
100ml sweet chilli sauce
25ml lime or lemon juice
5ml grated lime or lemon zest
15ml finely chopped fresh coriander
cellophane noodles, cucumber strips and peanuts, to serve
1 Mix marinade ingredients together and season to taste. Stir in the chicken pieces and marinate for 20 minutes.
2 Thread two or three strips of chicken onto long wooden sosatie sticks that have been soaked in water. Place the sosaties on a baking tray and grill for about three minutes per side.
3 Serve the sosaties with cellophane noodles, cucumber strips, fresh coriander and peanuts
BRON: Ideas
DUCK AND OTHER ON THE "BRAAI":
HERE IS HOW WE BRAAI'D DUCK
[UNKNOWN SOURCE]
Ingredients:
1 whole duck
2 handfuls of baby potatoes
2 stems of spring onion cut vertically
200g of strawberries (rough diced)
1/2 cup of orange juice
2 T soya sauce
The braai:
To braai the duck, I used a combination of both direct and indirect cooking on a kettle braai. Cooking the duck this way, results in extremely moist meat and crispy skin that is not too fatty. It does take a bit longer than a chicken, so ensure enough red wine is available (we enjoyed Andreas Shiraz).
Firstly, poke holes in the duck skin with a knife such that fat will easily drain as it is cooked. To prepare the braai, place the drip tray in the center of the coal grid and stack coals around it. Light the fire and let the coals reach proper temperature (about 30min). Now that coals are ready, pour some water into the drip tray (this will steam the duck) and place potatoes in. The potatoes will be steamed and cooked in the duck juices. Now I firstly grilled the duck directly over the coals on both sides for about 7min a side to get skin nice and brown (see that fat spark!). Next, place the duck over the drip tray and close the lid of the braai. Let it cook for about an hour without peaking. Now lift the lid and turn the duck on its other side and cook for another 30min with the lid closed. The duck should now be about ready, but to get extra crispy skin, I let it grill directly over the coals for another 15 min. The duck is a fatty bird and the aim here is to grill off most of the fat beneath the skin, such that you are left with crispy skin and meat. I made some cuts in the skin where I saw pockets of fat remaining to drain and leave skin crispy.
STRAWBERRY SAUCE:
Duck really goes well with a sweet acidic sauce and since strawberries are in season this would make the perfect partner.
Heat strawberries in a saucepan with olive oil, add soya sauce and orange juice and spring onion. Bring ingredients to boil and stir until a jam like texture. Remove from heat and serve with duck.
Crispy duck!!!
Bon apetite
Ingredients:
1 whole duck
2 handfuls of baby potatoes
2 stems of spring onion cut vertically
200g of strawberries (rough diced)
1/2 cup of orange juice
2 T soya sauce
The braai:
To braai the duck, I used a combination of both direct and indirect cooking on a kettle braai. Cooking the duck this way, results in extremely moist meat and crispy skin that is not too fatty. It does take a bit longer than a chicken, so ensure enough red wine is available (we enjoyed Andreas Shiraz).
Firstly, poke holes in the duck skin with a knife such that fat will easily drain as it is cooked. To prepare the braai, place the drip tray in the center of the coal grid and stack coals around it. Light the fire and let the coals reach proper temperature (about 30min). Now that coals are ready, pour some water into the drip tray (this will steam the duck) and place potatoes in. The potatoes will be steamed and cooked in the duck juices. Now I firstly grilled the duck directly over the coals on both sides for about 7min a side to get skin nice and brown (see that fat spark!). Next, place the duck over the drip tray and close the lid of the braai. Let it cook for about an hour without peaking. Now lift the lid and turn the duck on its other side and cook for another 30min with the lid closed. The duck should now be about ready, but to get extra crispy skin, I let it grill directly over the coals for another 15 min. The duck is a fatty bird and the aim here is to grill off most of the fat beneath the skin, such that you are left with crispy skin and meat. I made some cuts in the skin where I saw pockets of fat remaining to drain and leave skin crispy.
STRAWBERRY SAUCE:
Duck really goes well with a sweet acidic sauce and since strawberries are in season this would make the perfect partner.
Heat strawberries in a saucepan with olive oil, add soya sauce and orange juice and spring onion. Bring ingredients to boil and stir until a jam like texture. Remove from heat and serve with duck.
Crispy duck!!!
Bon apetite
RIBS AND SOSATIES:
CURRY LAMB SOSATIES
Ingredients
• 1.2kg leg of lamb cubed
• 200g pork fat, cubed
• 3 onions
• 3 cloves of garlic, minced
• 75m smooth apricot jam
• 30ml brown sugar
• 30ml curry powder
• 15ml cumin powder
• 2 bay leaves
• 30ml dry white wine
• 15ml corn flour
• Salt and black pepper to taste
• 250g dried apricots
Instructions
1. Cut the onions into large pieces.
2. Mix the garlic, apricot jam, brown sugar, curry powder, bay leaves, white wine and corn flour together in a saucepan.
3. Add the onion pieces and season with salt and pepper.
4. Simmer on low heat until the sauce thickens slightly.
5. Place the lamb and pork fat cubes in a marinade dish and pour the sauce over. Marinade for 24 hours in the fridge and turn over every now and then.
6. Place the apricots in water until they are soft.
7. Thread the lamb, alternating with the pork fat cubes, onions and the apricots onto kebab sticks.
8. Braai on medium coales until cooked.
9. Serve with some mealiepap and sheba.
By: Pinkpolkadot
• 1.2kg leg of lamb cubed
• 200g pork fat, cubed
• 3 onions
• 3 cloves of garlic, minced
• 75m smooth apricot jam
• 30ml brown sugar
• 30ml curry powder
• 15ml cumin powder
• 2 bay leaves
• 30ml dry white wine
• 15ml corn flour
• Salt and black pepper to taste
• 250g dried apricots
Instructions
1. Cut the onions into large pieces.
2. Mix the garlic, apricot jam, brown sugar, curry powder, bay leaves, white wine and corn flour together in a saucepan.
3. Add the onion pieces and season with salt and pepper.
4. Simmer on low heat until the sauce thickens slightly.
5. Place the lamb and pork fat cubes in a marinade dish and pour the sauce over. Marinade for 24 hours in the fridge and turn over every now and then.
6. Place the apricots in water until they are soft.
7. Thread the lamb, alternating with the pork fat cubes, onions and the apricots onto kebab sticks.
8. Braai on medium coales until cooked.
9. Serve with some mealiepap and sheba.
By: Pinkpolkadot
COCA COLA BBQ RIBS
Note: This is the ONLY rib recipe you will ever need. Sticky and sweet. Absolute perfection!
FOR THE RIBS
1 (1.5 liter) bottle of Coca-Cola (not diet!)
1 large onion, quartered
6 cloves garlic, peeled and smashed
2 bay leaves
1 tablespoon whole black peppercorns
2 racks baby back ribs (about 2 kg)
FOR THE SAUCE
½ cup unsalted butter
1 small white onion, diced
2 cloves of garlic, minced
1 cup ketchup
1 ½ tablespoons yellow mustard
¼ cup dark brown sugar
1 teaspoon Worcestershire sauce
1 can Coca-Cola (not diet!)
Kosher salt & amp freshly ground black pepper, to taste
In a large pot, add the (1.5 liter) bottle of Coca-Cola, onion, garlic, bay leaves and peppercorns
Add the ribs and, if necessary a bit of water just to ensure the ribs are submerged completely
Bring to a boil and reduce heat to a simmer, turning the ribs occasionally, until the meat pulls away from the bone, about 1 hour
Meanwhile, to make the sauce combine the butter, onion, garlic, ketchup, mustard, brown sugar, Worcestershire sauce, and 1 can Coca-Cola in large sauce pan bring to a boil and reduce heat
Simmer for about 25 min stirring often until sauce is thickened and reduced
Season to taste with salt and pepper and let cool slightly
Using a blender, puree the sauce
Note: Sauce can be made up to 5 days ahead and stored in the refrigerator in an air-tight container
Preheat the grill to high
Remove ribs from the pot, pat dry, season with salt and pepper and brush liberally with the sauce Grill, turning often, until charred on the outside, about 8 minutes
Loosely tent the ribs with foil and let rest for 5 minutes before cutting into individual ribs
Serve extra sauce on the side for dipping.
BRON"[Chef David Lawrence]
VANESSA FOURIE WILLEMSE/WATERTAND RESEPTE VIR OUD EN JONK
FOR THE RIBS
1 (1.5 liter) bottle of Coca-Cola (not diet!)
1 large onion, quartered
6 cloves garlic, peeled and smashed
2 bay leaves
1 tablespoon whole black peppercorns
2 racks baby back ribs (about 2 kg)
FOR THE SAUCE
½ cup unsalted butter
1 small white onion, diced
2 cloves of garlic, minced
1 cup ketchup
1 ½ tablespoons yellow mustard
¼ cup dark brown sugar
1 teaspoon Worcestershire sauce
1 can Coca-Cola (not diet!)
Kosher salt & amp freshly ground black pepper, to taste
In a large pot, add the (1.5 liter) bottle of Coca-Cola, onion, garlic, bay leaves and peppercorns
Add the ribs and, if necessary a bit of water just to ensure the ribs are submerged completely
Bring to a boil and reduce heat to a simmer, turning the ribs occasionally, until the meat pulls away from the bone, about 1 hour
Meanwhile, to make the sauce combine the butter, onion, garlic, ketchup, mustard, brown sugar, Worcestershire sauce, and 1 can Coca-Cola in large sauce pan bring to a boil and reduce heat
Simmer for about 25 min stirring often until sauce is thickened and reduced
Season to taste with salt and pepper and let cool slightly
Using a blender, puree the sauce
Note: Sauce can be made up to 5 days ahead and stored in the refrigerator in an air-tight container
Preheat the grill to high
Remove ribs from the pot, pat dry, season with salt and pepper and brush liberally with the sauce Grill, turning often, until charred on the outside, about 8 minutes
Loosely tent the ribs with foil and let rest for 5 minutes before cutting into individual ribs
Serve extra sauce on the side for dipping.
BRON"[Chef David Lawrence]
VANESSA FOURIE WILLEMSE/WATERTAND RESEPTE VIR OUD EN JONK
CHUTNEY COLA RIBS
Ribs in Chutney Cola Marinade
Serves: 4
INGREDIENTS:
1.250 gr Pork Ribs
1 cup Tomato Sauce
1 cup Chutney
1 cup Coca Cola
1 (30gr) packet brown onion soup powder
INSTRUCTIONS:
Add the tomato sauce, chutney and Coke to a bowl.
Next add the onion mushroom soup mix to the bowl and blend well.
Place the ribs into an oven safe dish.
Pour the marinade over the ribs and cover with foil. (The ribs can marinade for a couple of hours or can be baked right away.)
Bake for 2 hours at 160*C.
Remove the cooked ribs from the dish and place onto a hot grill (or BBQ).
Cook for 5 minutes on each side to add a bit of crunch to the ribs.
The meat is tender and delish. Yum. Serve with your favourite sides.
Bron: Lot of Madness
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Serves: 4
INGREDIENTS:
1.250 gr Pork Ribs
1 cup Tomato Sauce
1 cup Chutney
1 cup Coca Cola
1 (30gr) packet brown onion soup powder
INSTRUCTIONS:
Add the tomato sauce, chutney and Coke to a bowl.
Next add the onion mushroom soup mix to the bowl and blend well.
Place the ribs into an oven safe dish.
Pour the marinade over the ribs and cover with foil. (The ribs can marinade for a couple of hours or can be baked right away.)
Bake for 2 hours at 160*C.
Remove the cooked ribs from the dish and place onto a hot grill (or BBQ).
Cook for 5 minutes on each side to add a bit of crunch to the ribs.
The meat is tender and delish. Yum. Serve with your favourite sides.
Bron: Lot of Madness
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
FINGERLICKING HONEY GARLIC PLUMBED RIBS
3.250kg pork baby back ribs
1 teaspoon dried thyme
2 teaspoons dried oregano
2 teaspoons garlic powder
2 tablespoons salt
1 tablespoon ground black pepper
Sauce Ingredients:
1 teaspoon dry mustard
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons distilled white vinegar
1/2 cup steak sauce
3 tablespoons white wine
2 cloves crushed garlic
2 teaspoons ground black pepper
8 tablespoons plum sauce
360mljar gourmet honey
3 tablespoons molasses or brown sugar
Method:
Set the ribs in a large pot with water and add the thyme, oregano, garlic powder, salt and pepper.
Cover the pot and bring to a boil and allow to it simmer for 40 minutes.
Remove the pot from the heat and set aside until the grilling is ready to commence.
Now mix together the sauce ingredients and blend well.
Remove ribs from its liquid and generously brush both sides with the sauce.
Barbecue the ribs 8 inches from the coals for about 20 minutes or until brown and crisp.
Continue to baste frequently while grilling.
Serve the meal with remaining sauce on top and whatever side dishes you would enjoy.
Bron: Signing off and pigging out
1 teaspoon dried thyme
2 teaspoons dried oregano
2 teaspoons garlic powder
2 tablespoons salt
1 tablespoon ground black pepper
Sauce Ingredients:
1 teaspoon dry mustard
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons distilled white vinegar
1/2 cup steak sauce
3 tablespoons white wine
2 cloves crushed garlic
2 teaspoons ground black pepper
8 tablespoons plum sauce
360mljar gourmet honey
3 tablespoons molasses or brown sugar
Method:
Set the ribs in a large pot with water and add the thyme, oregano, garlic powder, salt and pepper.
Cover the pot and bring to a boil and allow to it simmer for 40 minutes.
Remove the pot from the heat and set aside until the grilling is ready to commence.
Now mix together the sauce ingredients and blend well.
Remove ribs from its liquid and generously brush both sides with the sauce.
Barbecue the ribs 8 inches from the coals for about 20 minutes or until brown and crisp.
Continue to baste frequently while grilling.
Serve the meal with remaining sauce on top and whatever side dishes you would enjoy.
Bron: Signing off and pigging out
DR.PEPPER RIBS
(DR PEPPER COLA)
Ingredients:
2 racks baby back ribs
1 (2 liter) bottle Dr. Pepper cola
1/4 cup salt
1 tablespoon chili powder
1 tablespoon canola oil
1/2 medium onion, minced
1 garlic clove, minced
1/2 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1/8 teaspoon cayenne pepper
Directions:
Place the ribs in a large baking dish. Pour in Dr. Pepper and cover them, reserving at least 1/2 cup for the sauce.
Add he salt and soak the ribs in fridge overnight (or at least 2 hours).
Heat the oven to 350°F Remove the ribs from the liquid, dry them, and rub with the chili powder.
Place them on a baking dish, add 1 cup of water, and cover tightly with foil.
Cook for 2 hours, until the meat nearly falls off the bone.
For BBQ Sauce: Heat the oil in saucepan over medium heat.
Saute the onion and garlic until they're soft and fragrant and add the ketchup, Worcestershire, vinegar, cayenne and 1/2 cup of Dr. Pepper.
Simmer for 15 to 20 minutes, or until the sauce thickens.
Fire up the grill, and brush the ribs with sauce.
When the grill is hot, cook them bone side down on a cooler part for 10 to 15 minutes.
Flip them and cook until lightly charred and smoky.
Remove and brush on more sauce.
Bron: Texas Recipes
Ingredients:
2 racks baby back ribs
1 (2 liter) bottle Dr. Pepper cola
1/4 cup salt
1 tablespoon chili powder
1 tablespoon canola oil
1/2 medium onion, minced
1 garlic clove, minced
1/2 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1/8 teaspoon cayenne pepper
Directions:
Place the ribs in a large baking dish. Pour in Dr. Pepper and cover them, reserving at least 1/2 cup for the sauce.
Add he salt and soak the ribs in fridge overnight (or at least 2 hours).
Heat the oven to 350°F Remove the ribs from the liquid, dry them, and rub with the chili powder.
Place them on a baking dish, add 1 cup of water, and cover tightly with foil.
Cook for 2 hours, until the meat nearly falls off the bone.
For BBQ Sauce: Heat the oil in saucepan over medium heat.
Saute the onion and garlic until they're soft and fragrant and add the ketchup, Worcestershire, vinegar, cayenne and 1/2 cup of Dr. Pepper.
Simmer for 15 to 20 minutes, or until the sauce thickens.
Fire up the grill, and brush the ribs with sauce.
When the grill is hot, cook them bone side down on a cooler part for 10 to 15 minutes.
Flip them and cook until lightly charred and smoky.
Remove and brush on more sauce.
Bron: Texas Recipes
STICKY PORK RIBS
[Serves 4]
2kg pork ribs, cut in half lengthways
For the marinade
1 cup tomato sauce
2 tsp chilli flakes
2 tsp tamarind paste
50g golden brown sugar
2 tbsp brown vinegar
¼ cup wholegrain mustard
Sea salt and ground black pepper
1. Place the ribs in a large dish. Mix together the marinade ingredients and pour over the ribs. Allow to stand for 20 minutes.
2. Braai ribs until cooked through. Serve with fresh coriander and braaied mielies seasoned with
chilli salt.
2kg pork ribs, cut in half lengthways
For the marinade
1 cup tomato sauce
2 tsp chilli flakes
2 tsp tamarind paste
50g golden brown sugar
2 tbsp brown vinegar
¼ cup wholegrain mustard
Sea salt and ground black pepper
1. Place the ribs in a large dish. Mix together the marinade ingredients and pour over the ribs. Allow to stand for 20 minutes.
2. Braai ribs until cooked through. Serve with fresh coriander and braaied mielies seasoned with
chilli salt.
STICKY CHUTNEY KEBABS
Ingredients:
10ml Robertson’s Rosemary
1 Robertson’s Bay leaf
20ml orange zest
80ml olive oil
125ml (half a cup) Mrs Balls Chutney
180ml freshly squeezed orange juice
45ml lemon juice
2 garlic cloves, crushed
Salt and pepper to taste
1kg chicken fillet, trimmed and cubed
12 bamboo skewers
Method
Combine rosemary, bay leaf and orange zest in a pestle and mortar and grind ingredients to release the oils.
Add olive oil to Mrs Balls, orange juice, lemon juice and garlic. Season with salt and pepper.
Pour into a large bowl and add chicken, stirring to coat cubes. Cover and marinate for at least 2 hours in the refrigerator.
Thread chicken cubes onto skewers and season with salt and pepper.
Transfer marinade into a small saucepan and bring to the boil. Arrange the chicken kebabs onto a roasting rack and place under the grill. Grill kebabs until cooked through, turning frequently and brushing occasionally with marinade.
Arrange on a platter and serve.
10ml Robertson’s Rosemary
1 Robertson’s Bay leaf
20ml orange zest
80ml olive oil
125ml (half a cup) Mrs Balls Chutney
180ml freshly squeezed orange juice
45ml lemon juice
2 garlic cloves, crushed
Salt and pepper to taste
1kg chicken fillet, trimmed and cubed
12 bamboo skewers
Method
Combine rosemary, bay leaf and orange zest in a pestle and mortar and grind ingredients to release the oils.
Add olive oil to Mrs Balls, orange juice, lemon juice and garlic. Season with salt and pepper.
Pour into a large bowl and add chicken, stirring to coat cubes. Cover and marinate for at least 2 hours in the refrigerator.
Thread chicken cubes onto skewers and season with salt and pepper.
Transfer marinade into a small saucepan and bring to the boil. Arrange the chicken kebabs onto a roasting rack and place under the grill. Grill kebabs until cooked through, turning frequently and brushing occasionally with marinade.
Arrange on a platter and serve.
SOMETHING DIFFERENT ON THE "BRAAI":
BACON BRAAI MIELIES
BACON BRAAI MIELIES
INGREDIENTS:
12 pieces of mealie
250 g packet streaky bacon (12 rashers)
Whole-grain mustard
Robertsons Crushed Chilli
Robertsons Barbecue Spice
Olive oil
METHOD:
Rinse the corn and place in a microwave-proof dish. Cover with cling-film. Microwave on 100% Power for 3 ½ minutes.
Spread each bacon rasher with wholegrain mustard. Sprinkle with Robertsons Crushed chilli and Barbecue spice.
Wrap and stretch the rasher of bacon from a short end of each corn, down the length, and back around to the same side you began at putting the mustard side inwards.
Spike a skewer through lengthwise, to secure the bacon at both short-ends.
Brush over with olive oil. Cover and refrigerate until required.
Braai over moderate coals for 10-15 minutes, turning often, until the corn has light braai marks across it and the bacon is crisp.
Bron: Robertsons Herbs & Spices
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BACON BRAAI MIELIES
INGREDIENTS:
12 pieces of mealie
250 g packet streaky bacon (12 rashers)
Whole-grain mustard
Robertsons Crushed Chilli
Robertsons Barbecue Spice
Olive oil
METHOD:
Rinse the corn and place in a microwave-proof dish. Cover with cling-film. Microwave on 100% Power for 3 ½ minutes.
Spread each bacon rasher with wholegrain mustard. Sprinkle with Robertsons Crushed chilli and Barbecue spice.
Wrap and stretch the rasher of bacon from a short end of each corn, down the length, and back around to the same side you began at putting the mustard side inwards.
Spike a skewer through lengthwise, to secure the bacon at both short-ends.
Brush over with olive oil. Cover and refrigerate until required.
Braai over moderate coals for 10-15 minutes, turning often, until the corn has light braai marks across it and the bacon is crisp.
Bron: Robertsons Herbs & Spices
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
MIXED BRAAI MEAT PLATTER
Ideal for warm evenings outdoors, this meat platter is great for the barbecue/braai using a variety of sticky and tangy marinades.
8 lamb cutlets, ends trimmed
125ml KNORR Teriyaki Marinade
100ml KNORR Spare Rib Marinade
1 pack pork or beef sausages
1 rack of pork short ribs
Prepare the braai. Place the lamb cutlets and sausages on a large plate, and use a fork to prick them so they don't split while cooking. Brush cutlets and sausages with KNORR Teriyaki Marinade and brush the ribs with KNORR Spare Rib Marinade and place on the braai. Cook sausages for 5-10 min, turning occasionally to brown them evenly. Cook lamb chops for 2-3 min each side and cook the ribs for 7-10 min. Arrange the meat on a platter and serve with bread rolls, a KNORR Potato Bake and a light garden salad
8 lamb cutlets, ends trimmed
125ml KNORR Teriyaki Marinade
100ml KNORR Spare Rib Marinade
1 pack pork or beef sausages
1 rack of pork short ribs
Prepare the braai. Place the lamb cutlets and sausages on a large plate, and use a fork to prick them so they don't split while cooking. Brush cutlets and sausages with KNORR Teriyaki Marinade and brush the ribs with KNORR Spare Rib Marinade and place on the braai. Cook sausages for 5-10 min, turning occasionally to brown them evenly. Cook lamb chops for 2-3 min each side and cook the ribs for 7-10 min. Arrange the meat on a platter and serve with bread rolls, a KNORR Potato Bake and a light garden salad
BOEREWORS IN FOIL WITH HERB & CHUTNEY SAUCE
BOEREWORS IN FOIL WITH HERB & CHUTNEY SAUCE
80ml Mrs Ball’s Original Chutney
10ml Robertson’s Steak & Chops Spice
10ml Robertson’s Italian Herb Seasoning
500g boerewors
METHOD:
1. Mix the Mrs Ball’s Chutney and spices in a bowl.
2. Divide the boerewors into eight pieces, and
place them in the centre of a large piece of foil.
3. Top with Mrs Ball’s Chutney-spice mix and fold
the foil closed. Place on the braai grid and braai
until done (20 to 30 minutes). If you are unable
to braai, place the foil parcel on a baking tray
and cook in the oven at 180°C for 35 minutes.
4. Open the foil and cook for a further 10 minutes
to brown.
Bron: Mrs H.S Balls Chutney Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BOEREWORS IN FOIL WITH HERB & CHUTNEY SAUCE
80ml Mrs Ball’s Original Chutney
10ml Robertson’s Steak & Chops Spice
10ml Robertson’s Italian Herb Seasoning
500g boerewors
METHOD:
1. Mix the Mrs Ball’s Chutney and spices in a bowl.
2. Divide the boerewors into eight pieces, and
place them in the centre of a large piece of foil.
3. Top with Mrs Ball’s Chutney-spice mix and fold
the foil closed. Place on the braai grid and braai
until done (20 to 30 minutes). If you are unable
to braai, place the foil parcel on a baking tray
and cook in the oven at 180°C for 35 minutes.
4. Open the foil and cook for a further 10 minutes
to brown.
Bron: Mrs H.S Balls Chutney Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BOEREWORS SUBMARINES
Serves 12 adults and 8 smaller children
Keep the boerewors straight during braaing by cooking them on sosatie sticks. To develop maximum flavour and keep the sausage juicy we marinate before and baste during cooking. Do not overcook.
2 kg best quality boerewors
Sosatie sticks
1 cup (250 ml) Ina Paarman's Barbeque Marinade
3 long French loaves
olive oil
2 butter lettuce, washed and broken into smaller pieces
6-8 very ripe red tomatoes, sliced
Ina Paarman's Green Onion Seasoning
3-4 onions, sliced into rings
1 x 200 ml Ina Paarman's Steak & Burger Sauce
Cut the wors into 15 cm lengths and push an oiled sosatie stick through each piece. Cut through the skin of the sausage along the length with a pair of kitchen scissors and remove the skin. This helps the marinade to penetrate better. Pour some of the Barbeque Marinade into a flat platter and roll the skewered sausages in the marinade to coat the meat. Pile coated sausages on a clean plate. Cover and leave in the fridge until ready to braai. Can be overnight or even just an hour.
Braai over hot coals, turn and baste with fresh Marinade at regular intervals. The sausages will cook much faster without the skin, therefore be careful not to overcook and dry them out.
Towards the end of the cooking time, put the whole unsliced French loaves on the braai and toast the outside. Remove loaves from the braai and slice lengthways, but not right through. Remove some of the soft interior of the bread and drizzle the inside with olive oil. Line the bread with green leaves and sliced tomatoes seasoned with Green Onion Seasoning. Slash the sausages along the length and lift out the sosatie sticks. Lay the sausage along the length of the bread. Add onion rings. Snip the corner of the Steak & Burger Sauce and squeeze generously over the filling.
Cut into 5-10 cm lengths for serving
BRON:[INA PAARMAN]
Keep the boerewors straight during braaing by cooking them on sosatie sticks. To develop maximum flavour and keep the sausage juicy we marinate before and baste during cooking. Do not overcook.
2 kg best quality boerewors
Sosatie sticks
1 cup (250 ml) Ina Paarman's Barbeque Marinade
3 long French loaves
olive oil
2 butter lettuce, washed and broken into smaller pieces
6-8 very ripe red tomatoes, sliced
Ina Paarman's Green Onion Seasoning
3-4 onions, sliced into rings
1 x 200 ml Ina Paarman's Steak & Burger Sauce
Cut the wors into 15 cm lengths and push an oiled sosatie stick through each piece. Cut through the skin of the sausage along the length with a pair of kitchen scissors and remove the skin. This helps the marinade to penetrate better. Pour some of the Barbeque Marinade into a flat platter and roll the skewered sausages in the marinade to coat the meat. Pile coated sausages on a clean plate. Cover and leave in the fridge until ready to braai. Can be overnight or even just an hour.
Braai over hot coals, turn and baste with fresh Marinade at regular intervals. The sausages will cook much faster without the skin, therefore be careful not to overcook and dry them out.
Towards the end of the cooking time, put the whole unsliced French loaves on the braai and toast the outside. Remove loaves from the braai and slice lengthways, but not right through. Remove some of the soft interior of the bread and drizzle the inside with olive oil. Line the bread with green leaves and sliced tomatoes seasoned with Green Onion Seasoning. Slash the sausages along the length and lift out the sosatie sticks. Lay the sausage along the length of the bread. Add onion rings. Snip the corner of the Steak & Burger Sauce and squeeze generously over the filling.
Cut into 5-10 cm lengths for serving
BRON:[INA PAARMAN]
MARINATED SAUSAGE KEBABS
Serves 2-4
500 g thick boerewors
4 kebab sticks
MARINADE
15 ml (1 T) coriander, roughly chopped
80 ml (1/3 c) olive oil
30 ml (2 T) balsamic vinegar
15 ml (1 T) soft brown sugar
2 chillies, chopped
3 ml lemon zest, grated
juice of ½ lemon
salt and pepper to taste
1. Divide the sausage into 4 uniform pieces.
2. Insert a skewer through each piece of sausage.
3. Put the skewers in a non-metallic bowl.
MARINADE Whisk together the marinade ingredients in a jug and pour the mixture over the kebabs.
1. Leave the kebabs to marinate until needed, turning them occasionally so they are completely coated with the marinade.
2. Fry the kebabs in a very hot griddle pan or over a fire until done.
3. Serve with mashed potatoes and lemon wedges.
BRON: ~ You Magazine.
500 g thick boerewors
4 kebab sticks
MARINADE
15 ml (1 T) coriander, roughly chopped
80 ml (1/3 c) olive oil
30 ml (2 T) balsamic vinegar
15 ml (1 T) soft brown sugar
2 chillies, chopped
3 ml lemon zest, grated
juice of ½ lemon
salt and pepper to taste
1. Divide the sausage into 4 uniform pieces.
2. Insert a skewer through each piece of sausage.
3. Put the skewers in a non-metallic bowl.
MARINADE Whisk together the marinade ingredients in a jug and pour the mixture over the kebabs.
1. Leave the kebabs to marinate until needed, turning them occasionally so they are completely coated with the marinade.
2. Fry the kebabs in a very hot griddle pan or over a fire until done.
3. Serve with mashed potatoes and lemon wedges.
BRON: ~ You Magazine.
COCKTAIL SAUSAGES-MUSTARD AND HONEY
Delicious bite-sized snacks.
Less than 1 hour
Serves: 6
Recipe Type: Kids meals
Main Ingredient: Pork
Main Ingredients
18 pork sausages, cocktail
1/2 tbsp PnP Finest whole-grain mustard
1 tbsp honey
2 tbsp PnP lemon juice, or the juice of 1/2 lemon
Fish bites
Place the sausages on a large baking sheet and cook in a preheated oven at 200°C for 30 minutes
Turn them occasionally, baking until they start to look golden
Stir the mustard, honey and lemon juice together and toss the sausages in the dressing
Cook for a further 10-15 minutes, until golden with a sticky glaze
Serve with cocktail sticks on the side bron pnp recipy
Less than 1 hour
Serves: 6
Recipe Type: Kids meals
Main Ingredient: Pork
Main Ingredients
18 pork sausages, cocktail
1/2 tbsp PnP Finest whole-grain mustard
1 tbsp honey
2 tbsp PnP lemon juice, or the juice of 1/2 lemon
Fish bites
Place the sausages on a large baking sheet and cook in a preheated oven at 200°C for 30 minutes
Turn them occasionally, baking until they start to look golden
Stir the mustard, honey and lemon juice together and toss the sausages in the dressing
Cook for a further 10-15 minutes, until golden with a sticky glaze
Serve with cocktail sticks on the side bron pnp recipy
CHOCOLATE COVERED BACON ON A STICK
Ingredients
12 thick-sliced bacon strips (about 1 pound)
12 wooden skewers (12 inches)
6 ounces white candy coating, chopped
1 cup semisweet chocolate chips
1 tablespoon shortening
Optional toppings: chopped dried apple chips, apricots and crystallized ginger, finely chopped pecans and pistachios, toasted coconut, kosher salt, brown sugar, cayenne pepper and coarsely ground black pepper
Directions
Thread each bacon strip onto a wooden skewer. Place on a rack in a large baking pan. Bake at 400° for 20-25 minutes or until crisp. Cool completely.
In a microwave, melt candy coating; stir until smooth. Combine chocolate chips and shortening; melt in a microwave and stir until smooth.
With pastry brushes, coat bacon on both sides with melted coatings. Top each strip as desired. Place on waxed paper-lined baking sheets. Refrigerate until firm. Store in the refrigerator
Bron:Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
12 thick-sliced bacon strips (about 1 pound)
12 wooden skewers (12 inches)
6 ounces white candy coating, chopped
1 cup semisweet chocolate chips
1 tablespoon shortening
Optional toppings: chopped dried apple chips, apricots and crystallized ginger, finely chopped pecans and pistachios, toasted coconut, kosher salt, brown sugar, cayenne pepper and coarsely ground black pepper
Directions
Thread each bacon strip onto a wooden skewer. Place on a rack in a large baking pan. Bake at 400° for 20-25 minutes or until crisp. Cool completely.
In a microwave, melt candy coating; stir until smooth. Combine chocolate chips and shortening; melt in a microwave and stir until smooth.
With pastry brushes, coat bacon on both sides with melted coatings. Top each strip as desired. Place on waxed paper-lined baking sheets. Refrigerate until firm. Store in the refrigerator
Bron:Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
LITCHI & BLUE CHEESE BACON DELIGHTS
12 Pitted Litchis (for convenience use canned pitted litchis);
200g blue cheese;
250g streaky bacon;
12 toothpicks.
Fill the pitted litchis with blue cheese.
Roll each filled litchi in bacon and fasten with a toothpick.
Braai over medium coals or grill in the oven until golden brown.
For an extended taste sensation, sprincle with Flippen Lekka Spice.
Bron: Flippen Lekka Spice
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
200g blue cheese;
250g streaky bacon;
12 toothpicks.
Fill the pitted litchis with blue cheese.
Roll each filled litchi in bacon and fasten with a toothpick.
Braai over medium coals or grill in the oven until golden brown.
For an extended taste sensation, sprincle with Flippen Lekka Spice.
Bron: Flippen Lekka Spice
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BREAD, TOASTIES AND OTHER SIDE DISHES:
BACON CHEDDAR PULL APART BREAD
2-3 cups of your favorite shredded cheddar cheese blend.
1 large round loaf of soft bread (like a French or Italian round)
250gr Diced sliced bacon, cooked crisp
1/2 cup melted butter
1 Tablespoon dry
Ranch dressing mix from packet
Cut bread in 3/4-inch intervals, being careful to not cut all the way through.
Cut again, crosswise, not cutting all the way through.
Place cheese in between all cuts: sprinkle with bacon.
Blend melted butter and Ranch mix and drizzle over top of bread evenly.
Wrap in foil and bake at 350°F (18°C) for 15 minutes; uncover and bake 10 minutes more.
Serve hot and pull apart pieces from loaf to eat!
Bron: Onbekend
Plasing: Henriette Wessels
1 large round loaf of soft bread (like a French or Italian round)
250gr Diced sliced bacon, cooked crisp
1/2 cup melted butter
1 Tablespoon dry
Ranch dressing mix from packet
Cut bread in 3/4-inch intervals, being careful to not cut all the way through.
Cut again, crosswise, not cutting all the way through.
Place cheese in between all cuts: sprinkle with bacon.
Blend melted butter and Ranch mix and drizzle over top of bread evenly.
Wrap in foil and bake at 350°F (18°C) for 15 minutes; uncover and bake 10 minutes more.
Serve hot and pull apart pieces from loaf to eat!
Bron: Onbekend
Plasing: Henriette Wessels
BLOOMIN ONION BREAD
Ingredients:
1 unsliced loaf sourdough bread
Monterey Jack cheese, thinly sliced (mozzarella sal werk)
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds (ek dink mens sal die kan uitlaat)Kan dit miskien
met pietersielie of dalk Klein bietjie mosterdsaadjies vervang, selfs Italian
mixed herbs of so iets)
Instructions:
Preheat oven to 350 °C . (175° C)
Cut the bread lengthwise and widthwise without cutting through the bottom crust.
This can be a little tricky going the second way but the bread is very forgiving.
Place on a foil-lined baking sheet.
Insert cheese slices between cuts. Combine butter, onion, and poppy seeds.
Drizzle over bread. Wrap in foil; place on a baking sheet.
Bake at 350°F (175°C) for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.
Bron: The girl who ate everything
Plasing: Henriette Wessels
1 unsliced loaf sourdough bread
Monterey Jack cheese, thinly sliced (mozzarella sal werk)
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds (ek dink mens sal die kan uitlaat)Kan dit miskien
met pietersielie of dalk Klein bietjie mosterdsaadjies vervang, selfs Italian
mixed herbs of so iets)
Instructions:
Preheat oven to 350 °C . (175° C)
Cut the bread lengthwise and widthwise without cutting through the bottom crust.
This can be a little tricky going the second way but the bread is very forgiving.
Place on a foil-lined baking sheet.
Insert cheese slices between cuts. Combine butter, onion, and poppy seeds.
Drizzle over bread. Wrap in foil; place on a baking sheet.
Bake at 350°F (175°C) for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.
Bron: The girl who ate everything
Plasing: Henriette Wessels
MRS BALL'S CHEESY GARLIC LOAF IN FOIL
MRS BALL'S CHEESY GARLIC LOAF IN FOIL
1 French loaf
60ml Butter, softened
50ml Mrs H.S.Balls Hot Chutney
5ml Rosemary
20 ml grated Fresh Garlic( or to taste)
1 Cup of grated Gouda cheese
50ml grated Parmesan cheese
METHOD:
Cut the French loaf into criss-cross slices- not all the way through, so keeping the loaf in its shape.
Starting at one end, add butter, grated Gouda & Parmesan cheese, Mrs.H.S.Balls Hot chutney,fresh garlic & rosemary to the crevices in the loaf.
Place on a piece of tin foil, shiny side in, and wrap up.
Place on the braai grid away from direct heat, and allow to toast until the butter, cheese is all melted
If you are unable to braai, place in the oven at 180 degrees Celsius for 25 – 30 minutes
Bron: Mrs H.S Ball's Chutney Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
MRS BALL'S CHEESY GARLIC LOAF IN FOIL
1 French loaf
60ml Butter, softened
50ml Mrs H.S.Balls Hot Chutney
5ml Rosemary
20 ml grated Fresh Garlic( or to taste)
1 Cup of grated Gouda cheese
50ml grated Parmesan cheese
METHOD:
Cut the French loaf into criss-cross slices- not all the way through, so keeping the loaf in its shape.
Starting at one end, add butter, grated Gouda & Parmesan cheese, Mrs.H.S.Balls Hot chutney,fresh garlic & rosemary to the crevices in the loaf.
Place on a piece of tin foil, shiny side in, and wrap up.
Place on the braai grid away from direct heat, and allow to toast until the butter, cheese is all melted
If you are unable to braai, place in the oven at 180 degrees Celsius for 25 – 30 minutes
Bron: Mrs H.S Ball's Chutney Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHUTNEY CHEESY GARLIC LOAF
Ingredients:
Italian Bread - 1 loaf
2 cups grated or cubed Cheese ( Mozzarella or some gooey meltable cheese)
1/4 cup Red onions finely chopped plus 1 tsp for spreading on foil
3 tbsp Garlic minced
½ cup Mrs.H.S.Ball's Hot chutney
3 tbsp Oil
3 tbsp finely cut Fresh Basil / Parsley
METHOD:
1.Set the oven to 180 degrees C
2. Cut a loaf of Italian bread into 2.5cm slices on the diagonal going from left to right. Cut on the diagonal from the right to left to from a crisscross pattern.
3. Drizzle oil in between the squares and spread some on the top. Add the cheese in between the cuts.
4. Spread the garlic, onion and Mrs.H.S.Ball's Hot chutney in between the cut pieces. Sprinkle basil.
5. Wrap the whole bread in foil. Place it in the oven and bake for 20 minutes.
6. Remove the foil on the top and bake the bread for another 10 minutes until the cheese is melted well.
Serve hot and sticky.
Bron: Mrs HS Balls
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JONK
Italian Bread - 1 loaf
2 cups grated or cubed Cheese ( Mozzarella or some gooey meltable cheese)
1/4 cup Red onions finely chopped plus 1 tsp for spreading on foil
3 tbsp Garlic minced
½ cup Mrs.H.S.Ball's Hot chutney
3 tbsp Oil
3 tbsp finely cut Fresh Basil / Parsley
METHOD:
1.Set the oven to 180 degrees C
2. Cut a loaf of Italian bread into 2.5cm slices on the diagonal going from left to right. Cut on the diagonal from the right to left to from a crisscross pattern.
3. Drizzle oil in between the squares and spread some on the top. Add the cheese in between the cuts.
4. Spread the garlic, onion and Mrs.H.S.Ball's Hot chutney in between the cut pieces. Sprinkle basil.
5. Wrap the whole bread in foil. Place it in the oven and bake for 20 minutes.
6. Remove the foil on the top and bake the bread for another 10 minutes until the cheese is melted well.
Serve hot and sticky.
Bron: Mrs HS Balls
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JONK
BRAAI PIE
It's a dish the whole family can enjoy and help make.
Ingredients:
Sandwich type grid with edges (aka toeknyprooster)
2 Rolls of Puff Pastry
1 Packet of Spinach
1 or 2 Chicken Breasts (fillets) - optional
1 Packet Shredded Bacon
1 Onion
1 Red Pepper
1 Yellow Pepper
1 Packet of mushrooms
Feta Cheese
Mozzarella and/or Cheddar to taste
Lots of your favourite Mrs.H.S.Balls flavour.
Method:
1. Defrost the dough and roll the first one out onto the grid
Tip: do not defrost for too long in the microwave, else the dough goes soggy... your best bet is to let the dough defrost slowly on its own.
Tip: use some Spray & Cook on the grid before laying out the dough.
2. Fry onion, bacon and peppers together, and if you're using chicken in your recipe, fry (or braai) the chicken seperately
3. Place half of raw spinach on dough.
Tip: Make sure to dry the spinach off properly before placing it on the dough. The less water/moisture you have before you start, the better.
Special Note: I'm a HUGE fan of cheese, so I add a layer of cheese here as well, but most times you only need to top it off with cheese at the end.
4. Cut chicken into pieces and place on spinach
5. Add onion, pepper and bacon mixture with lots of Mrs.H.S.Balls chutney.
6. Chop and add the mushrooms
Tip: you could opt for frying the mushrooms in with the bacon and onion as well
7. Add the different cheeses (grated)
8. Finish off with the rest of the spinach (PS. The Spinach should cover the dough nicely, it helps to prevent too many juices from seeping through and getting the dough wet.)
9. Place the second roll of dough on top.
10. Seal the dough (as if you are making pies)
Tip: Egg wash the dough for that extra golden brown effect.
Place it high up on the fire and turn constantly until golden brown... This is not a steak: rather turn too much than too little :-)
That's basically it: The important stuff is the puff pastry and spinach, feel free to experiment with the rest of the fillings (I sometimes substitute peppadews in for the peppers, often leave out the chicken etc.). Oh... and one last tip... when you make it the first time, you'll be tempted to overdo it on the ingredients... don't! Remember the grid needs to close without "cutting into" the pastry too much.
Give it a go and let us know how it goes.
BRON:BraaiBoy ! (world record holder)
CHEESY BRAAI PIE
Ingredients
• 2 Rolls puff pastry, defrosted
• 15 millilitre sunflower oil
• 1 onion, finely diced
• 1 red pepper, finely chopped
• 400 gram chicken fillet, cut into strips
• 250 gram Lean bacon bits
• 1 KNORR Thick White Onion Soup
• 1 Bunch spinach, cleaned, deveined and roughly chopped
• 1 punnet sliced Button Mushrooms
• 200 gram Mozzarella cheese, grated
• 1 Round feta cheese, crumbled
• 1 Egg, lightly whisked
Instructions
1. Heat oil in a pan and gently fry the onion and red pepper until soft add the chicken strips and brown well then add the bacon bits and fry until cooked
2. Remove from pan and set aside to cool
3. Spray the braai grid well with baking spray on both sides
4. Unroll one of the rolls of puff pastry onto the first grid
5. Place a layer of spinach over the pastry then top with the chicken mixture
6. Sprinkle the contents of the sachet of KNORR Thick White Onion Soup over this
7. Add a layer of sliced button mushrooms over this and then add the cheeses
8. Finish with another layer of spinach and then place the second roll of puff pastry on top
9. Using your finger tips seal the edges of the pastry as if making a pie
10. Lightly brush with egg wash before placing on the braai and make three small incisions in the top of the pastry using a small knife to allow the steam to escape
11. Place high on a very cool braai and allow to cook for about 20 minutes turning the pie over often
• 2 Rolls puff pastry, defrosted
• 15 millilitre sunflower oil
• 1 onion, finely diced
• 1 red pepper, finely chopped
• 400 gram chicken fillet, cut into strips
• 250 gram Lean bacon bits
• 1 KNORR Thick White Onion Soup
• 1 Bunch spinach, cleaned, deveined and roughly chopped
• 1 punnet sliced Button Mushrooms
• 200 gram Mozzarella cheese, grated
• 1 Round feta cheese, crumbled
• 1 Egg, lightly whisked
Instructions
1. Heat oil in a pan and gently fry the onion and red pepper until soft add the chicken strips and brown well then add the bacon bits and fry until cooked
2. Remove from pan and set aside to cool
3. Spray the braai grid well with baking spray on both sides
4. Unroll one of the rolls of puff pastry onto the first grid
5. Place a layer of spinach over the pastry then top with the chicken mixture
6. Sprinkle the contents of the sachet of KNORR Thick White Onion Soup over this
7. Add a layer of sliced button mushrooms over this and then add the cheeses
8. Finish with another layer of spinach and then place the second roll of puff pastry on top
9. Using your finger tips seal the edges of the pastry as if making a pie
10. Lightly brush with egg wash before placing on the braai and make three small incisions in the top of the pastry using a small knife to allow the steam to escape
11. Place high on a very cool braai and allow to cook for about 20 minutes turning the pie over often
CHEESE, ONION AND BRAAI TOASTIES
CHEESE, ONION AND BRAAI TOASTIES
Margarine
Mrs Ball’s Original Chutney
Robertsons Garlic Salt
Robertsons Sweet Basil
Sliced Tomato
Sliced Cheddar Cheese
Sliced Onion
1 loaf Sliced White Bread
INSTRUCTIONS:
Spread margarine onto the outside of the bread slices
Spread the inside of the bread slices with Mrs Balls Original Chutney and top with cheddar, cheese, onion and tomato and season with Robertsons Garlic Salt and Robertson Sweet Basil
Sandwich two slices together and place between a grid and onto the braai
Braai them until the outside is brown and crispy and the cheddar cheese has melted
Slice into triangles and serve immediately!
Bron: Robertsons Spices
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Margarine
Mrs Ball’s Original Chutney
Robertsons Garlic Salt
Robertsons Sweet Basil
Sliced Tomato
Sliced Cheddar Cheese
Sliced Onion
1 loaf Sliced White Bread
INSTRUCTIONS:
Spread margarine onto the outside of the bread slices
Spread the inside of the bread slices with Mrs Balls Original Chutney and top with cheddar, cheese, onion and tomato and season with Robertsons Garlic Salt and Robertson Sweet Basil
Sandwich two slices together and place between a grid and onto the braai
Braai them until the outside is brown and crispy and the cheddar cheese has melted
Slice into triangles and serve immediately!
Bron: Robertsons Spices
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BRAAI TOASTED SANDWICHES
Toasted sandwiches are often served at braais before the meat is ready.
Ingredients:
White bread
Butter
Cheese slices
Onions sliced
Tomatoes Sliced
Peppadews
Method:
Butter the outsides of your bread and make up sandwiches to taste.
Place sandwiches between two grids and braai them until the outside is browned and the cheese melted.
Bron: Biltong en Braai
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Ingredients:
White bread
Butter
Cheese slices
Onions sliced
Tomatoes Sliced
Peppadews
Method:
Butter the outsides of your bread and make up sandwiches to taste.
Place sandwiches between two grids and braai them until the outside is browned and the cheese melted.
Bron: Biltong en Braai
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
HOW TO MAKE THE PERFECT "BRAAI" BREAD
To make a "braai-broodjie",
Prepare a sandwich with sliced cheese, sliced tomato and onion, chutney and season.
Butter the outside. Braai in a closed grid over mild coals until golden brown.
To make breakfast braaibroodjie
Fry eggs sunny-side up in a pan on the braai.
When the braaibroodjies are finished gently open them and insert an egg into each one.
The boerewors braaibroodjie
Gives you the best of both boerie rolls and braaibroodjies. While braaing your braaibroodjies, braai some thin boerewors. When both are done, gently open each braaibroodjie open and insert a few pieces of boerewors.
Bron: Getaway Travel Blog and Jan Braai
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Prepare a sandwich with sliced cheese, sliced tomato and onion, chutney and season.
Butter the outside. Braai in a closed grid over mild coals until golden brown.
To make breakfast braaibroodjie
Fry eggs sunny-side up in a pan on the braai.
When the braaibroodjies are finished gently open them and insert an egg into each one.
The boerewors braaibroodjie
Gives you the best of both boerie rolls and braaibroodjies. While braaing your braaibroodjies, braai some thin boerewors. When both are done, gently open each braaibroodjie open and insert a few pieces of boerewors.
Bron: Getaway Travel Blog and Jan Braai
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CHEESY QUESADILLAS
This traditional Mexican-inspired dish is given an upgrade with the addition of slices of soft Camembert.
10 mushrooms, sliced
1 large onion, peeled and sliced
6 tortillas
1 Camembert cheese
Italian flat-leaf parsley
Coarse salt and coarsely ground black pepper
Olive oil
2 tomatoes, to serve
1. In a saucepan on the braai, cook mushrooms and onions until tender.
2. Arrange three tortillas on a large wooden board. Top with Camembert slices and mushroom mixture.
3. Season with parsley, salt and ground pepper. Cover with the other 3 tortillas to form sandwiches. Brush on both sides with olive oil.
4. Grill until griddle marks from and cheese is melted.
Serve with grilled tomatoes.
Makes 4 servings.
BRON:The O Magazine.
10 mushrooms, sliced
1 large onion, peeled and sliced
6 tortillas
1 Camembert cheese
Italian flat-leaf parsley
Coarse salt and coarsely ground black pepper
Olive oil
2 tomatoes, to serve
1. In a saucepan on the braai, cook mushrooms and onions until tender.
2. Arrange three tortillas on a large wooden board. Top with Camembert slices and mushroom mixture.
3. Season with parsley, salt and ground pepper. Cover with the other 3 tortillas to form sandwiches. Brush on both sides with olive oil.
4. Grill until griddle marks from and cheese is melted.
Serve with grilled tomatoes.
Makes 4 servings.
BRON:The O Magazine.
EASY,CHEESY MEALIE BRAAI BREAD RECIPE
EASY,CHEESY MEALIE BRAAI BREAD RECIPE
500 gram Self-raising flour
250 gram grated Cheddar cheese
1 cup Frozen corn
500 millilitre Maas or buttermilk
1 Large onion, chopped
1 KNORR Cheese & Bacon flavour Potato Bake
INSTRUCTIONS:
In a bowl mix together all the ingredients, reserving a little grated cheese
Spoon the dough into one large greased loaf tin or two smaller greased loaf tins, top with reserved cheese
Bake for about one hour at 180°C or until golden and cooked through
Delicious served as an accompaniment to braaied meat
Bron & Foto: What's for Dinner / KNORR
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
500 gram Self-raising flour
250 gram grated Cheddar cheese
1 cup Frozen corn
500 millilitre Maas or buttermilk
1 Large onion, chopped
1 KNORR Cheese & Bacon flavour Potato Bake
INSTRUCTIONS:
In a bowl mix together all the ingredients, reserving a little grated cheese
Spoon the dough into one large greased loaf tin or two smaller greased loaf tins, top with reserved cheese
Bake for about one hour at 180°C or until golden and cooked through
Delicious served as an accompaniment to braaied meat
Bron & Foto: What's for Dinner / KNORR
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
INSTEAD OF BREAD-MAKE OOPSIE BREAD INSTEAD
Will you have a hard time living without bread? Ooopsies are a good option....
It’s a “bread” without carbs and can be eaten in a variety of ways.
Oopsies
6–8 depending on size.
3 eggs
100 grams of cream cheese
a pinch of salt
½ teaspoon baking powder
(can be excluded)
Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip the egg whites together with the salt until very stiff.
You should be able to turn the bowl over without the egg whites moving.
Mix the egg yolks and the cream cheese well. If you choose, add baking powder (this makes the Oopsie more bread-like).
Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
Put 6 large or 8 smaller oopsies on a baking tray.
Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.
You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger.
You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds.
Bron: Facebook Resep
Plasing: Henriette Wessels
It’s a “bread” without carbs and can be eaten in a variety of ways.
Oopsies
6–8 depending on size.
3 eggs
100 grams of cream cheese
a pinch of salt
½ teaspoon baking powder
(can be excluded)
Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip the egg whites together with the salt until very stiff.
You should be able to turn the bowl over without the egg whites moving.
Mix the egg yolks and the cream cheese well. If you choose, add baking powder (this makes the Oopsie more bread-like).
Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
Put 6 large or 8 smaller oopsies on a baking tray.
Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.
You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger.
You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds.
Bron: Facebook Resep
Plasing: Henriette Wessels
SANDWICH CAKE
SANDWICH CAKE
2-3 round loaf of white bread
600 grams of cottage cheese
400 g fat sour cream
3-4 tablespoons. . delicious mayonnaise
4 hard-boiled eggs
250-300 g of smoked salmon (chum, pink)
1 bunch green onions
1 bunch of dill
cream as required
TO DECORATE THE TOP OF THE CAKE:
Boiled shrimp large (several pieces)
Slices of smoked or salted salmon
4-5 hard-boiled eggs
cod roe or herring
1-2 cucumber
dill, parsley
DIRECTIONS:
Cut off the top of loaves, so that the remaining parts were approximately the same diameter (top is not needed).
Carefully cut the crusts from the bread. Cut loaf cakes to a thickness of about 1 cm.
I get a little thicker crusts, so I cut each cake into two even parts. Just got 6 parts.
Prepare the cream. For this mix in a large bowl cream cheese, sour cream and mayonnaise. Season with pepper.
Mix well. If the mass is too thick, add a little cream to make it spreadable (I did not need the cream).
Defer a bit of cream to lubricate the sides of the cake, and the rest is divided into two equal parts
In the first part add finely chopped eggs, and chopped onions. Mix.
The second part finely chopped salmon and dill.
Begins to collect the cake. First coat liberally smear egg cream.
Put it on the second cake and smeared with cream fish.
Continue folding and lubricate shortcakes, alternating filling. The result had been here such a high cake of six cakes.
Brush the sides of cake with cream, which we postponed earlier. In this form he can let it in the fridge for 30 minutes to 2 hours, but this is not mandatory.
To decorate the eggs and carefully cut cucumbers circles. Cucumber slice very thinly. Decorate the cake prawns, slices of salmon, eggs, eggs to your liking. Boca cake impose cucumbers circles. Our cake is ready.
Bon appetit!
NOTE: From scraps of bread, I made croutons. Got a lot of crunches.
Bron: Julia Vysotskaya
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SANDWICH CAKE
2-3 round loaf of white bread
600 grams of cottage cheese
400 g fat sour cream
3-4 tablespoons. . delicious mayonnaise
4 hard-boiled eggs
250-300 g of smoked salmon (chum, pink)
1 bunch green onions
1 bunch of dill
cream as required
TO DECORATE THE TOP OF THE CAKE:
Boiled shrimp large (several pieces)
Slices of smoked or salted salmon
4-5 hard-boiled eggs
cod roe or herring
1-2 cucumber
dill, parsley
DIRECTIONS:
Cut off the top of loaves, so that the remaining parts were approximately the same diameter (top is not needed).
Carefully cut the crusts from the bread. Cut loaf cakes to a thickness of about 1 cm.
I get a little thicker crusts, so I cut each cake into two even parts. Just got 6 parts.
Prepare the cream. For this mix in a large bowl cream cheese, sour cream and mayonnaise. Season with pepper.
Mix well. If the mass is too thick, add a little cream to make it spreadable (I did not need the cream).
Defer a bit of cream to lubricate the sides of the cake, and the rest is divided into two equal parts
In the first part add finely chopped eggs, and chopped onions. Mix.
The second part finely chopped salmon and dill.
Begins to collect the cake. First coat liberally smear egg cream.
Put it on the second cake and smeared with cream fish.
Continue folding and lubricate shortcakes, alternating filling. The result had been here such a high cake of six cakes.
Brush the sides of cake with cream, which we postponed earlier. In this form he can let it in the fridge for 30 minutes to 2 hours, but this is not mandatory.
To decorate the eggs and carefully cut cucumbers circles. Cucumber slice very thinly. Decorate the cake prawns, slices of salmon, eggs, eggs to your liking. Boca cake impose cucumbers circles. Our cake is ready.
Bon appetit!
NOTE: From scraps of bread, I made croutons. Got a lot of crunches.
Bron: Julia Vysotskaya
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
POTATOES ON THE "BRAAI" :
TWICELY BAKED POTATOES
2 large baking potatoes
Salt to taste
Pepper to taste
3 Tbs milk
2 Tbs butter
2 Tbs
sour cream
1 tsp fresh chives, diced
¼ cup shredded Swiss, Cheddar or your favorite cheese, optional
Bacon, cooked and crumbled, optional
Preheat oven to 400° F. Scrub potatoes, prick with fork and bake for about an hour or until tender.
Remove from oven and let potatoes sit for 15 minutes to cool slightly.
Cut potatoes in half lengthwise. Carefully scoop out pulp leaving a thin layer in shell. Mash potato, then use an electric mixer on low until smooth.
Heat milk and butter over medium low heat in saucepan until butter is melted. Add to mashed potatoes; cream together well.
Stir in sour cream, and 2 Tbs cheese if using. Season to taste with salt and pepper.
Heap mixture into potato shells. Sprinkle with crumbled bacon if using and remaining cheese if using.
Place potatoes in baking dish; bake another 20 minutes or until golden brown.
Remove from oven, garnish with chives and serve.
Bron: Western Living
Plasing: Henriette Wessels
Salt to taste
Pepper to taste
3 Tbs milk
2 Tbs butter
2 Tbs
sour cream
1 tsp fresh chives, diced
¼ cup shredded Swiss, Cheddar or your favorite cheese, optional
Bacon, cooked and crumbled, optional
Preheat oven to 400° F. Scrub potatoes, prick with fork and bake for about an hour or until tender.
Remove from oven and let potatoes sit for 15 minutes to cool slightly.
Cut potatoes in half lengthwise. Carefully scoop out pulp leaving a thin layer in shell. Mash potato, then use an electric mixer on low until smooth.
Heat milk and butter over medium low heat in saucepan until butter is melted. Add to mashed potatoes; cream together well.
Stir in sour cream, and 2 Tbs cheese if using. Season to taste with salt and pepper.
Heap mixture into potato shells. Sprinkle with crumbled bacon if using and remaining cheese if using.
Place potatoes in baking dish; bake another 20 minutes or until golden brown.
Remove from oven, garnish with chives and serve.
Bron: Western Living
Plasing: Henriette Wessels
CAMPER'S BAKED POTATOES
1/4 t Garlic powder
1 Onion,chopped
1/2 t Lemon pepper
4 oz Green chiles
Aluminum foil
4 oz Black olives,chopped
HOW TO:
1. Scrub and chop baking potatoes into pieces, but do not peel.
2. Prepare 6-8 square pieces of heavy-duty aluminum foil, one piece per serving.
Place equal portions of the ingredients on each foil square.
Fold the foil in a drug-store type fold, sealing ends.
3. Place on barbecue grill for about 45-55 minutes.
If you can safely take along margarine, you might want to add a teaspoon or so to each packet before grilling.
Bron: Onbekend
Plasing: Tiana Botes
1 Onion,chopped
1/2 t Lemon pepper
4 oz Green chiles
Aluminum foil
4 oz Black olives,chopped
HOW TO:
1. Scrub and chop baking potatoes into pieces, but do not peel.
2. Prepare 6-8 square pieces of heavy-duty aluminum foil, one piece per serving.
Place equal portions of the ingredients on each foil square.
Fold the foil in a drug-store type fold, sealing ends.
3. Place on barbecue grill for about 45-55 minutes.
If you can safely take along margarine, you might want to add a teaspoon or so to each packet before grilling.
Bron: Onbekend
Plasing: Tiana Botes
PUDDINGS AND CAKE ON THE "BRAAI" :
BROWNIES IN A CAST IRON SKILLET
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Yield: 9 wedges
Serving Size: 1 wedge
Ingredients
3/4 cup (1 1/2 sticks) unsalted butter
3 oz unsweetened baking chocolate, coarsely chopped
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
3 eggs
3/4 cup unbleached all purpose flour
1/4 teaspoon salt
•1 teaspoon pure vanilla extract
Instructions
1.Preheat the oven to 325 F. Place cast iron skillet on stovetop burner.
2.Cut butter into 6 chunks and place in skillet with the chocolate. Cook over very low heat, stirring occasionally with a wooden spoon.
3.Because the heat is low, it can take some time, so measure out your other ingredients while it's melting, so you aren't tempted to turn up the heat!
4.When the chocolate and butter are completely melted, remove pan from the heat and add both sugars. Stir until everything is combined.
5.Add eggs, one at a time, stir well after each addition.
6.Add vanilla, stir well.
7.Add flour and salt and stir until there are no traces of flour left.
8.Use a rubber spatula around the edge of the pan to clean off the sides and get all the batter into the middle.
9.Place skillet in the oven and bake for 50 minutes. Insert a toothpick into the center to test for doneness. Toothpick should come out clean, with the possibility of a couple of crumbs. If it's still wet, put back in the oven and bake at 5 minute intervals.
10.Allow to cool on a wire rack for about 15 minutes. If you like warm brownies with ice cream and chocolate sauce (mmmmmmm!), cut a wedge now. :) Otherwise, cool brownies completely before cutting into wedges.
MY WENK:
Kan met gemak buite by vuur gemaak word.
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Yield: 9 wedges
Serving Size: 1 wedge
Ingredients
3/4 cup (1 1/2 sticks) unsalted butter
3 oz unsweetened baking chocolate, coarsely chopped
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
3 eggs
3/4 cup unbleached all purpose flour
1/4 teaspoon salt
•1 teaspoon pure vanilla extract
Instructions
1.Preheat the oven to 325 F. Place cast iron skillet on stovetop burner.
2.Cut butter into 6 chunks and place in skillet with the chocolate. Cook over very low heat, stirring occasionally with a wooden spoon.
3.Because the heat is low, it can take some time, so measure out your other ingredients while it's melting, so you aren't tempted to turn up the heat!
4.When the chocolate and butter are completely melted, remove pan from the heat and add both sugars. Stir until everything is combined.
5.Add eggs, one at a time, stir well after each addition.
6.Add vanilla, stir well.
7.Add flour and salt and stir until there are no traces of flour left.
8.Use a rubber spatula around the edge of the pan to clean off the sides and get all the batter into the middle.
9.Place skillet in the oven and bake for 50 minutes. Insert a toothpick into the center to test for doneness. Toothpick should come out clean, with the possibility of a couple of crumbs. If it's still wet, put back in the oven and bake at 5 minute intervals.
10.Allow to cool on a wire rack for about 15 minutes. If you like warm brownies with ice cream and chocolate sauce (mmmmmmm!), cut a wedge now. :) Otherwise, cool brownies completely before cutting into wedges.
MY WENK:
Kan met gemak buite by vuur gemaak word.
BRAAI SPICES:
PIERRE'S SECRET BRAAI SPICE
Ingredients :
1 x refill box Robertsons Barbecue Spice (we also often use the No Name variety – those that mama picks and papa pays for)
1 x refill box Robertsons Steak and Chops Spice
1 x refill box Robertsons Chicken Spice
1 packet Chili Beef Aromat
Coriander (ground) to taste
+/- 10 to 15 g fine black pepper (or to taste)
salt to taste
Method :
Mix all ingredients well and taste – add more salt if necessary. Store in airtight container and throw some into your favorite braai sprinkler (we found that empty Aromat containers work well) for use at the braai (or in the kitchen ladies). You can double up recipe to fill a big container. Always useful to keep one sprinkler in cupboard and one in your picnic basket.
Notes :
Just a note from my side. I have often seen Pierre mix his spice and a word of advice : do not be afraid to experiment. We have in some batched added Ina Paarman’s Braai Spice just to give a different taste. Next time try something different to keep it inte-resting.
The spice though great on steak and chops, is also fantastic to use on chicken. Especially topless chicken (e.g. deboned, skinless breast). Grilled to perfection – not to dry.
More on salt …
Just remember that too much salt is not good for your health.
Salt consists of sodium and chloride (with sodium being the main culprit).The body needs salt to function properly. Salt
helps to regulate the body’s fluid balance and to maintain healthy blood pressure levels. An excessive intake can increase the risk of developing high blood pressure, which can result in stroke, heart disease and / or kidney failure, as well as causing the body to retain too much water.
Some other ways to flavour food without adding salt. The varia-tions are endless…
Fish : Dry mustard, tarragon, bay leaf, green pepper, marjoram, fresh mushrooms, onion, oregano, basil, garlic, thyme.
Beef / Steak : Rosemary, black pepper, bay leaf, thyme, clove.
Roast beef : Basil, oregano, nutmeg, tarragon, marjoram, sage, green pepper, fresh mushrooms.
Beef stew : Chili powder, bay leaf, caraway, marjoram
Meatballs : Garlic, thyme, basil, oregano, onion, thyme, black pepper, dry mustard.
Beef stroganoff : Red pepper, onion, garlic, nutmeg, curry powder.
BRON: [FOOD ON THE RUN]
1 x refill box Robertsons Barbecue Spice (we also often use the No Name variety – those that mama picks and papa pays for)
1 x refill box Robertsons Steak and Chops Spice
1 x refill box Robertsons Chicken Spice
1 packet Chili Beef Aromat
Coriander (ground) to taste
+/- 10 to 15 g fine black pepper (or to taste)
salt to taste
Method :
Mix all ingredients well and taste – add more salt if necessary. Store in airtight container and throw some into your favorite braai sprinkler (we found that empty Aromat containers work well) for use at the braai (or in the kitchen ladies). You can double up recipe to fill a big container. Always useful to keep one sprinkler in cupboard and one in your picnic basket.
Notes :
Just a note from my side. I have often seen Pierre mix his spice and a word of advice : do not be afraid to experiment. We have in some batched added Ina Paarman’s Braai Spice just to give a different taste. Next time try something different to keep it inte-resting.
The spice though great on steak and chops, is also fantastic to use on chicken. Especially topless chicken (e.g. deboned, skinless breast). Grilled to perfection – not to dry.
More on salt …
Just remember that too much salt is not good for your health.
Salt consists of sodium and chloride (with sodium being the main culprit).The body needs salt to function properly. Salt
helps to regulate the body’s fluid balance and to maintain healthy blood pressure levels. An excessive intake can increase the risk of developing high blood pressure, which can result in stroke, heart disease and / or kidney failure, as well as causing the body to retain too much water.
Some other ways to flavour food without adding salt. The varia-tions are endless…
Fish : Dry mustard, tarragon, bay leaf, green pepper, marjoram, fresh mushrooms, onion, oregano, basil, garlic, thyme.
Beef / Steak : Rosemary, black pepper, bay leaf, thyme, clove.
Roast beef : Basil, oregano, nutmeg, tarragon, marjoram, sage, green pepper, fresh mushrooms.
Beef stew : Chili powder, bay leaf, caraway, marjoram
Meatballs : Garlic, thyme, basil, oregano, onion, thyme, black pepper, dry mustard.
Beef stroganoff : Red pepper, onion, garlic, nutmeg, curry powder.
BRON: [FOOD ON THE RUN]
HOW TO SMOKE MEAT WITHOUT A SMOKER
Put a layer or two of aluminum foil on the bottom of your wok, large pot or rectangular baking pan.
Scatter one or two tbsps of the cooking sawdust on top of the aluminum foil.
Take a wire rack and put it at least 2 inches above the sawdust.
If the wire rack does not sit high enough above the sawdust when resting on the edges of the pan or wok, you can raise it by placing wadded up aluminum foil under the legs of the wire rack.
Put whatever meat you want to smoke in the center of the wire rack.
Cover the wire rack, meat and pan snuggly with either a lid or more aluminum foil.
If you are using a lid, you can line it with aluminum foil as well to make the clean up easier.
Put the pan of meat on the stove and cook on high.
Turn the heat down to medium or medium low when you start to see smoke usually takes only a minute or two.
Cook until meat is done.
Scatter one or two tbsps of the cooking sawdust on top of the aluminum foil.
Take a wire rack and put it at least 2 inches above the sawdust.
If the wire rack does not sit high enough above the sawdust when resting on the edges of the pan or wok, you can raise it by placing wadded up aluminum foil under the legs of the wire rack.
Put whatever meat you want to smoke in the center of the wire rack.
Cover the wire rack, meat and pan snuggly with either a lid or more aluminum foil.
If you are using a lid, you can line it with aluminum foil as well to make the clean up easier.
Put the pan of meat on the stove and cook on high.
Turn the heat down to medium or medium low when you start to see smoke usually takes only a minute or two.
Cook until meat is done.