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Add style to your braai - recipes

Published Sep 22, 2015


Braaing is a national pastime in our country, and with the warm weather upon us most South Africans head outdoors for a braai over the weekends.

A beef fillet may be pricey but it’s one of the easiest meats to cook when feeding a crowd.

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For those wanting to steer away from too much meat, a side of salmon is ideal. It can be served as a main course with accompaniments or can be served as a starter before all the meat.

You could also try rump - and there are some tasty side dishes and a dessert to finish the meal



1.5kg beef fillet, cleaned and trimmed

250ml flat-leaf parsley, chopped

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125ml chopped mixed herbs such as chives, rosemary, thyme and basil

6 spring onions, roughly chopped

15ml chopped garlic

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6 anchovy fillets, rinsed

60ml olive oil

15ml lemon juice

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salt and pepper


250ml good quality mayonnaise

15ml-30ml truffle flavoured oil

15ml lemon juice

salt and pepper

Tie the meat up with string to help keep its shape.

Place the parsley, herbs, spring onions, garlic, anchovies, oil and lemon juice in a blender or food processor and process to form a paste. Season well. Rub the paste in to the meat all over.

Cook the fillet over well heated indirect coals for 25-30 minutes or until done to your desired doneness.

Remove and set aside covered to rest for 10 minutes before carving.

Serve with the truffle mayonnaise.


Combine all the ingredients and mix well. Depending on the strength of the truffle oil, you may need more or less than stated.



Serves 4

200g fresh asparagus

1 punnet of red and yellow vine tomatoes

100g black olives, pitted

1 handful of fresh basil leaves, torn

30ml olive oil

salt and freshly ground black pepper

1 side of fresh salmon, filleted

juice of 1 small lemon

Blanch the asparagus in salted, boiling water until tender, and then drain.

Combine asparagus, cherry tomatoes, olives and basil in a bowl.

Drizzle with olive oil and toss well. Season with salt and pepper. Set aside.

Place salmon, skin side down, in a disposable foil container. Squeeze lemon juice over both sides of the fish. Season both sides with salt and pepper. Drizzle over a little olive oil.

Arrange the asparagus and tomato mixtures on either side of the salmon.

Place the foil container directly on to the braai with the lid closed for 15 minutes, or until fish is just firm to the touch.

Remove and serve immediately.


Serves 6-8



Serves 6-8


330ml beer

60ml balsamic vinegar

60ml tomato sauce

60ml Worcestershire sauce

15ml paprika

5ml chopped garlic

1 chilli, deseeded and finely chopped

15ml Dijon mustard

15ml wholegrain mustard

45ml honey

15ml oreganum

salt and pepper

1.2kg Picanha rump

MARINADE: Mix all the ingredients together. Pour into a shallow dish or plastic bag and add the rump. Marinate in the fridge for 2 to 3 hours or overnight.

Remove meat from the marinade and braai in a kettle braai, with the lid on, for 30 minutes per 500g. Turn halfway and baste with the leftover marinade. Or roast in a preheated oven at 180°C for an hour.

Bring the remaining marinade to the boil in a pot and simmer for 10 minutes to thicken and reduce.

Serve with the steak.

* Picanha rump is available at Checkers.



Serves 4-6

1 onion, peeled and chopped

45ml olive oil

5ml chopped garlic

400g tin of chopped tomatoes

30ml tomato paste

60ml chopped fresh basil

salt and pepper

3 medium brinjals

60g pitted black olives, chopped

125ml grated Mozzarella

Fry the onion for a few minutes in 15ml of the oil. Add the garlic and cook for five minutes. Stir in the tomatoes, paste and half the basil and simmer, uncovered, for 10-15 minutes until thickened. Season to taste.

Cut each brinjal into 5 or 6 slices, lengthways. Pick out the largest 12 slices. Brush on both sides with oil and grill on the braai in batches until browned. Set aside.

Grill the rest, then chop them and put them in a bowl. Add the olives. Add 60ml of the cooked tomato sauce to the chopped brinjals and olive mixture and stir. Spoon half of the rest of the tomato sauce into an ovenproof dish. Preheat oven to 200°C. Divide the filling between the brinjal slices.

Sprinkle each with Mozzarella and basil. Roll each slice up. Pack them in the dish, seam-side down. Spoon the rest of the sauce over and sprinkle with the rest of the Mozzarella. Bake for 15 to 20 minutes, until heated through and the cheese is melted.



Serves 6

700g baby potatoes

50g butter

30ml olive oil

1 onion, chopped

10ml chopped garlic

5ml ground turmeric

10ml ground coriander

5ml cumin seeds, lightly toasted

salt and pepper

60ml chopped coriander

60ml coconut shavings

Put the potatoes into cold, salted water, bring to the boil and simmer until tender. Drain and halve them.

Heat the butter and oil in a frying pan and fry the onion and garlic until the onion is tender.

Add the spices and fry for a few seconds.

Add the potatoes and cook, stirring frequently, for five minutes. Season to taste.

Pile into a tinfoil container and place on the grid of the braai. Cook for 10-15 minutes. Remove and stir in the coriander and serve sprinkled with coconut shavings.



Serves 8

250g sheet of puff pastry, defrosted

500g thick cream cheese

125ml castor sugar

2 eggs, beaten

grated rind and juice of 1 lemon

1 punnet of raspberries

icing sugar for sifting

Roll out the pastry on a floured surface, then line a 20cm loose-bottom tart pan. Prick the base with a fork and chill in the freezer for 10 minutes. Put a sheet of non-stick baking paper over the pastry, weigh it down with dried beans and bake at 200°C for 10 minutes.

Remove from the oven and cool. Mix together the cream cheese, castor sugar, eggs, lemon rind and juice. Pour this into the cooled pastry.

Press the raspberries into the mixture and return to the oven at 160°C for 30-40 minutes until the filling is set.

Remove from the oven and cool. Then refrigerate until well chilled. Pile with any reserved raspberries and sift with icing sugar to serve.



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