Archive for the Braai Recipes Category

Spiced garlic and herb rump

Posted in Braai Recipes on October 30, 2013 by ribshackred

Rib Shack RedIf you’re not sure what to braai, here’s a great spiced garlic and herb rump recipe. Try with some company and with a glass of Rib Shack Red.

Ingredients:

  • 1 tsp milled pepper
  • 2 tsp whole coriander seeds
  • 3 ml dried chilli flakes
  • 3 medium granulated garlic
  • 2 sprigs thyme
  • 2 sprigs rosemary – plus extra to make a brush
  • 1 kg bulk rump steak – lazy-aged
  • 2 cup vegetable oil – for deep-frying
  • 8 large potatoes – peeled and cut into thick chips
  • 1 pinch salt and ground pepper

Method:

Place all rub ingredients into a pestle and mortar (or use a heavy bowl and a rolling pin) and grind until well combined.

Toss steak in rub and leave to marinate for at least an hour.

Heat 4cm oil in a saucepan and fry chips in batches until crispy. Drain on kitchen paper and season.

Cook steaks over extremely hot coals until done to your liking and season.

Leave steak to rest for at least 5 minutes before slicing and serving with chips.

Source: food242

Spiced garlic and herb rump

Posted in Braai Recipes on October 3, 2013 by ribshackred

Rib Shack RedHere’s a great spiced garlic and herb rump recipe to try for this weekend’s braai. Fantastic flavours to pair well with a glass of Rib Shack Red.

 

Ingredients:

  • 1 tsp milled pepper
  • 2 tsp whole coriander seeds
  • 3 ml dried chilli flakes
  • 3 medium granulated garlic
  • 2 sprigs thyme
  • 2 sprigs rosemary – plus extra to make a brush
  • 1 kg bulk rump steak – lazy-aged
  • 2 cup vegetable oil – for deep-frying
  • 8 large potatoes – peeled and cut into thick chips
  • 1 pinch salt and ground pepper

 

Method:

Place all rub ingredients into a pestle and mortar (or use a heavy bowl and a rolling pin) and grind until well combined.

Toss steak in rub and leave to marinate for at least an hour.

Heat 4cm oil in a saucepan and fry chips in batches until crispy. Drain on kitchen paper and season.

Cook steaks over extremely hot coals until done to your liking and season.

Leave steak to rest for at least 5 minutes before slicing and serving with chips, a green salad and sauce of your choice.

 

Source: food24

Thick sirloin steaks on the braai

Posted in Braai Recipes on June 26, 2013 by ribshackred

Rib Shack RedHere’s a great sirloin steak braai recipe to try this week. Great in taste and with a glass of Rib Shack Red.

Ingredients:

  • 600 g well-aged, free-range sirloin steak
  • with no more than 1cm fat – fat scored in a criss-cross pattern
  • sea salt and pepper
  • For the herb board:
  • as much variety as you can lay your hands
  • your hands on – coarsly chopped
  • 1 Tbs finely chopped red chilli
  • Juice and rind o a large lemon
  • salt and pepper
  • lots of olive oil
  • balsamic vinegar
  • For the pan-fried potatoes:
  • 4 medium potatoes – skin on, cut into chunks
  • olive oil
  • 6 garlic cloves in their skins
  • 1 sprig rosemary

Method:

For the braai: Prepare a good bed of hot coals in a barbecue. Season the sirloin by rubbing it with sea salt, freshly ground pepper and olive oil.

Place on the grid, fat side down and at least 30cm above the coals for a good 10 minutes to render the fat. Keep an eye on it so it doesn’t blacken, pulling it away from the heat a little if necessary.

To make the potatoes: You can do this slightly ahead of time. Parboil the potato in salted water for 10 minutes. Heat olive oil in a nonstick pan over medium heat. Drain the potatoes and throw into the pan. Add the garlic. Toss until well browned on all sides.

Scrape the leaves from the rosemary sprig into the pan, add salt and pepper and drain out the oil, leaving the potatoes in the warm pan while the meat cooks.

Prepare the herb board: Toss together all the ingredients. Set aside on a large board.

Back to the braai: Once you’ve rendered the fat, lower the grid right over the coals and cook your meat on all sides, turning frequently. I strongly recommend rare or medium rare, which means it’ll require a total cooking time of about 15 minutes. Whatever you do, it is important to place the meat on top of the prepared herb board to rest for 7 to 8 minutes.

To serve; Warm up the potatoes. Once the steak has rested, use a very sharp knife to slice it into thin slices. Rub the meat into the herbs, turn over and drizzle with a good amount of olive oil and drops of balsamic vinegar.

Serve with the sautéed potatoes.

Source: food24

Rubbed sirloin and crushed potato salad

Posted in Braai Recipes on May 15, 2013 by ribshackred

Rubbed sirloin and crushed potato saladA Wednesday evening calls for a braai and here’s a fantastic rubbed sirloin and crushed potato salad braai recipe. Great flavours to pair with a glass of Rib Shack Red.

 

 

Ingredients:

  • For the rub:
  • 50 g whole coriander
  • 25 g peppercorns
  • 50 g mustard seeds
  • 30 g coarse salt
  • 15 g paprika
  • For the salad:
  • 2 pieces of matured sirloin – 200 g each
  • 800 g baby potatoes – cooked in their skins
  • 50 g onions – chopped
  • 30 g capers – chopped
  • 50 g anchovies – chopped
  • 90 g olives – pips removed
  • 30 g parsley – chopped
  • olive oil
  • freshly squeezed lemon juice
  • black pepper and coarse sea salt

Method:

First up, combine all the rub spices in a mortar and pestle and give them a good bashing. Rub the ground spices into the meat until generously coated and leave to rest in the fridge for a couple of hours.

Once the braai is ready, whack the sirloin on to your braai-grid (hot coals) and grill on an open flame for about 7 minutes a side. You want the meat to be medium rare.

While the steaks are sizzling, start combining the salad – but remember to keep one eye on the meat!

Crush the cooked potatoes using the palm of your hand. You just want the skin to break open and to crush the potatoes lightly – try not to flatten them completely.

Add the chopped onions, capers, anchovies, olives and parsley. Drizzle with olive oil, a generous squeeze of lemon and cracked black pepper. Taste it before adding salt because the anchovies are very salty.

Mix the salad thoroughly then scoop on to plates. When the meat is done, let it rest for a few minutes then cut it into slices about 1 cm thick.

Put a couple of slices of sirloin on top of the potato salad and you’re done.

Source: food24

Moroccan braai lamb

Posted in Braai Recipes on May 8, 2013 by ribshackred

RibshackHere’s an interesting braai recipe to try this weekend. Great flavours to pair well with a glass of Rib Shack Red.

Ingredients:

  • 30 ml whole coriander seeds
  • 8 cardamom pods
  • 8 onions – peeled
  • 25 ml olive oil – for drizzling
  • 1.50 kg leg of lamb
  • 15 ml freshly ground coffee beans
  • 10 ml turmeric
  • 1 punnet small rosa tomatoes
  • 15 ml Moroccan dukkah – to serve
  • 25 ml lemon or lime preserve – to serve

Method:

Preheat oven to 160°C.

Dry-fry the coriander seeds and cardamom pods to release the flavour.
Set aside.

Slice the onions through the middle from top to bottom and drizzle with olive oil.

Drizzle the lamb with olive oil and rub the coffee, spices and freshly ground black pepper all over the meat. Place in a roasting pan along with the onions.

Roast covered for 45 mins and then uncovered for the remaining time in the oven. Total time 1-2 hours depending on the size of your roast.

Add the tomatoes about five minutes before the dish comes out of the oven. Serve with Moroccan dukkah and lemon preserve.

To braai: place in a medium heat weber /braai and cook to your liking 1-2 hours and depending on the size of your roast.

Source: food24

The Big Burger

Posted in Braai Recipes on May 2, 2013 by ribshackred

RibshackHere’s a great big burger recipe to try at the next braai. Great combination of flavours to pair excellent with a glass of Rib Shack Red.

Ingredients:

  • For the patties:
  • 1 kg beef mince
  • 300 g pork mince
  • 250 g very finely chopped onion
  • 1 cup choppped parsley
  • 2 Tbs sea salt
  • pepper to taste
  • 3 eggs
  • 2 cup breadcrumbs
  • 1 cup of your favourite basting sauce
  • Garnish
  • 8 breadrolls
  • 2 onions, thinly sliced, fried with some balsamic and sugar until caramalised
  • 1 block of Emmentaler cheese, thinly sliced
  • 3 tomatoes, sliced
  • 1 bag of Cos Lettuce
  • 1 jar of pickled cucumbers (gerkins)

Method:

Combine the meat, onion and parsley in a mixing bowl and mix together well.
Once properly mixed, spread the mix out in the bowl so you can get salt and pepper spread out evenly.
Lightly beat the eggs and add to the mixture.
Mix until the egg is incorporated, then add the breadcrumbs and mix again.
Next, make the patties. You can use a patty press as the patties end up a bit sturdier and do not fall apart so easily.
When you are done, put them in the fridge for a while to set.
Toast the rolls in the oven to crisp them up a bit, otherwise they might lap up too much of the juices and become soggy. Just cut them open and pop them under the grill for a while until they are lightly brown.
Slice the tomatoes (always sprinkle tomatoes with a bit of salt, it brings out their sweetness), slice the cheese and wash the leaves.
Braai the patties over a medium high heat.
About 4 minutes before they reach your desired level of “doneness”, give them a dash of basting sauce and spread with a brush.
Once finished cooking, assemble the burgers.

Source: food24

Rump Steak

Posted in Braai Recipes on April 16, 2013 by ribshackred

Rump Steak with Red Wine and Mushroom SauceFor a great midweek braai idea, try this rump steak with red wine and mushroom sauce recipe. Perfect with a glass of Rib Shack Red.

 

Ingredients:

  • 15 millilitre olive oil
  • 150 gram Button mushrooms, sliced
  • 125 millilitre Red wine
  • 250 millilitre Cream
  • 125 millilitre Water
  • 1 sachet Classic White Sauce
  • 5 millilitre Rosemary
  • 4 Rump steaks

Method:

  1. Heat olive oil in a pan and fry sliced button mushrooms for about 5 minutes or until they are soft and tender.
  2. Add the red wine and allow to simmer for 5 minutes for the alcohol to burn off.
  3. Stir in the cream, water and contents of the sachet of Classic White Sauce.
  4. Reduce the heat and allow to simmer for about 3 minutes whilst stirring.
  5. Stir in the Rosemary and remove from heat.
  6. Season the rump steaks and grill or braai to your liking.

Source: whatsfordinner

Spare ribs for the braai

Posted in Braai Recipes on April 9, 2013 by ribshackred

RibshackNothing says fantastic weeknight dinner better than a braai. Here’s a spare rib braai recipe to pair with great times and a glass of Rib Shack Red.

Ingredients:

  • ½ cup tomato sauce
  • ¼ cup mango chutney
  • ½ tsp sesame oil (you can use ordinary oil)
  • 1 Tbs Worcester sauce
  • 1 Tbs soy sauce
  • 1 clove of garlic – peeled & grated
  • 1small knob of ginger- grated
  • 1 tsp Chinese spice (optional)
  • ¼ cup vinegar
  • 1 Tbs honey
  • ¼ cup water

Method:

Put your ribs into a big saucepan and cover with water, bring slowly to a boil and simmer gently for a further 30 minutes, you will see the meat will start to recede on the bone a little.

They will be a little scummy so rinse them off under the tap.

Place in a shallow dish.

Mix all of the sauce ingredients together.

Pour over the ribs and leave overnight in the fridge if possible.

Braai until they are golden brown and sticky (keep basting) they won’t take long.

Source: food24

PIZZA BRAAI

Posted in Braai Recipes on March 27, 2013 by ribshackred

PIZZA ON THE BRAAIHere’s an interesting pizza braai recipe to try for the long weekend. Great in taste and with a glass of Rib Shack Red.

 

The Base

1.        Go to your local supermarket’s bakery and ask them for a bag of dough.

2.       Cut the dough into squares (+/- 4×4 cm) and cover with a damp cloth to let it rise.

3.       Using a rolling pin roll each cube into a flat base just before putting it on the braai.

While your dough cubes are rising, make the fire in your Monolith or Kettle Braai and put the pizza stone on. If you have a temperature regulator, try to get the temperature as close to 220°C as possible.

 

The Sauce

Ingredients:

1 Medium Onion
2 Cloves Garlic
20 ml Tomato Puree
1 Can Diced Tomato
Salt
Pepper
Pinch of Oregano

Method:

1.       Sautee the chopped up onion and add the garlic once the onion starts to caramelize.
2.       Add Tomato puree and whole can of diced tomatoes.
3.       Add salt, pepper and oregano to taste.
4.       Simmer for 20 minutes.

Some people add 5 ml sugar to their sauce, but I will leave it up to you to decide if you want it or not.

Getting the pizza onto the braai without all the toppings falling off seems tricky, but it’s actually quite easy.

Do it this way:
Sprinkle some flour on tin foil and roll the dough out onto the foil. Before putting your toppings on put your rolled out base on the braai for about a minute or two so that the dough sets. Once it has set, take it off and add your sauce and toppings. It’s much easier to get it onto the braai with a spatula now.

Toppings:

A lot of mozzarella, other than that, be creative.

Put the pizza on the hot pizza stone (also sprinkled with flour) for 8-10 minutes. Delicious and fun to make. Enjoy.

Source: braai.com

Spare ribs for the braai

Posted in Braai, Braai Recipes on March 13, 2013 by ribshackred

Spare ribs for the braaiA Wednesday calls for a spare rib braai. Here’s a fantastic recipe to go down perfectly with a glass of Rib Shack Red.

Ingredients:

  • ½ cup tomato sauce
  • ¼ cup mango chutney
  • ½ tsp sesame oil (you can use ordinary oil)
  • 1 Tbs Worcester sauce
  • 1 Tbs soy sauce
  • 1 Tbs sweet chilli sauce
  • 1 clove of garlic – peeled & grated
  • 1 small knob of ginger- grated
  • 1 tsp Chinese spice (optional)
  • ¼ cup vinegar
  • 1 Tbs honey
  • ¼ cup water

Method:

Put your ribs into a big saucepan and cover with water, bring slowly to a boil and simmer gently for a further 30 minutes, you will see the meat will start to recede on the bone a little.

They will be a little scummy so rinse them off under the tap.

Place in a shallow dish.

Mix all of the sauce ingredients together.

Pour over the ribs and leave overnight in the fridge if possible.

Braai until they are golden brown and sticky (keep basting) they won’t take long.

Source: Food24

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