Wow your guests this Heritage Day with these yummy braai recipes.
Sticky chicken kebabs
- 3-4 chicken breasts, deboned and skinless
- 15ml soy sauce
- 15ml Worcestershire sauce
- 5ml honey
- 10ml oil
- 125ml (½ cup) fresh or tinned pineapple pieces
- 12 whole button mushrooms
- 12 whole cherry tomatoes
- Cut the chicken breasts into strips.
- Mix the soy sauce, Worcestershire sauce, honey and oil together and marinate the chicken for 10 minutes.
- Remove the chicken from the marinade and thread the strips onto kebab skewers. Put a piece of pineapple, a mushroom or a cherry tomato between each piece of chicken.
- Throw them on the braai and continuously baste with the marinade.
TIP: Remember to soak wooden kebab skewers in warm water for 10 minutes before using. As a further precaution to prevent the skewers from burning, wrap any exposed bits in foil.
(Recipe compliments of Melrose)
Bbq spare ribs
*Prep time: 15 minutes plus marinating overnight
*Cook time: 1 hour 15 minutes
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 400ml passata
- 3 garlic cloves, crushed
- 85g brown sugar
- 3 tbsp malt vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato puree
- 900g ribs
- Heat the oil in a saucepan, add the onion, and cook gently for 5 to 10 minutes until soft. Add the garlic and cook for one minute, then add the remaining sauce ingredients.
- Bring to the boil, reduce the heat and simmer for 20 minutes until thickened. Leave until cool. For a smooth sauce simply blitz in a blender.
- Put the spare ribs in a large plastic bag and pour in a quarter of the marinade. Seal the bag and shake to coat the ribs. Leave in the fridge overnight. Refrigerate the rest of the sauce until needed.
- Preheat the oven to 170°C/325F/Gas 3/Fan 150°C. Line a large roasting tin with foil and spread the ribs out in the tin. Cover with a second piece of foil and bake for 45 to 50 minutes, turning halfway through until the ribs are cooked through. Transfer the ribs to a plate and carry out to the braai. Reserve half of the remaining sauce to serve as a dip then brush the ribs with some of the sauce. Braai the ribs over medium-hot coals for 8 to 10 minutes, turning regularly and brushing once more with sauce. Watch the ribs carefully as the sugar in the sauce can burn easily.
- Cool slightly and serve with the remaining sauce.
Corn on the cob with sweet piquanté peppers and feta cheese
- 4 corn cobs, husked
- 10ml fresh lime juice
- 30ml real mayonnaise
- 125ml feta cheese, crumbled
- ¼ cup diced mild Peppadew® sweet piquanté peppers, drained
- Grill or barbecue the corn cobs until they are cooked and slightly charred on all sides. This should take about 10 to 15 minutes.
- Combine the remaining ingredients. When the corn is done, place them on a baking tray and douse with the cheese mixture. Place under a hot grill for 2 minutes. Allow to cool down for a minute or two and then serve with lots of napkins to wipe your hands and face. This is finger-licking good stuff.
Chip & dip
Nachos are a great alternative to regular salted crisps, as they’re baked and not fried. Also consider plain chips that don’t have added salt or flavourings. Interesting dips are a great way to get children to eat raw veggies.
- 1 packet plain nachos chips
- 1 tub low-fat hummus
- 1 tub low-fat cream cheese
- 3–4 sundried tomatoes in oil, drained
- Fresh crudités such as green beans, carrot sticks, cucumber sticks and celery sticks
- ½ avocado
- Make the cream cheese dip by whizzing the sundried tomatoes with the cream cheese in a food processor until combined. Scoop into a bowl.
- Dice the avocado, toss in 1tsp juice to prevent it going brown, and stir into the hummus.
- Arrange the chips and dips on a platter and enjoy!
- Include plain yoghurt as a dip, and serve fruit slices as a healthy dessert alternative or for those craving something sweet, dip pieces of fruit in chocolate as a sugar-controlled dessert.
- Serve veggie crisps (either store-bought or homemade) as an alternative to traditional potato crisps.