Archive for June, 2012

New Potato Salad with a Creamy Mustard Dressing

Posted in Braai Recipes on June 28, 2012 by ribshackred

Here’s a great side dish recipe to enhance your braai. Very easy and quick, but tasting great.


  • 500 gram New potatoes
  • 125 millilitre Mayonnaise
  • 125 millilitre KNORR Honey & Mustard Dressing


  1. Boil the new potatoes in salted water until cooked through and allow to cool slightly.
  2. Mix together the mayonnaise and the KNORR Dressing and pour over the potatoes.
  3. TIP: Try adding one or a combination of these extra toppings for this salad:
  4. Feta Cheese, Crispy Bacon Bits, Creamy Blue Cheese, Chopped salami, Spring onions, finely sliced, Red onion, finely sliced.

Source: whatsfordinner


Posted in Braai Recipes on June 27, 2012 by ribshackred

For a decadent braai burger, here’s just the thing. With different meats and cheeses, this can only go down well.


  • 4 chicken breasts
  • 4 hamburger rolls
  • 8 slices salami
  • 8 slices bacon
  • 8 slices mozzarella cheese
  • crumbled feta feta cheese



  1. Light the fire.
  2. Spice the chicken breasts with your favourite chicken spice.
  3. When the coals are ready braai the chicken breasts until medium (about 10 minutes) and fry the bacon in a pan on the fire or in a pan on a stove.
  4. Assemble the burger as follows: Salami, feta, chicken breast, mozzarella, bacon. (The chicken and bacon will melt the mozzarella, thus logic dictates that you can also assemble it: bacon, mozzarella, chicken, feta, salami).


Braai quote…

Posted in Braai on June 26, 2012 by ribshackred

Famous braai quote if Clint E was South African…

‘Go ahead, make my braai.’

Amazing Truck

Posted in Men on June 21, 2012 by ribshackred

Here’s an amazing truck- 5 Million Kilometres, Still Going Strong!

Read more on…


PS What’s the highest overall mileage (km) you got from a vehicle?

Garlic & Chilli Lamb Chops Recipe

Posted in Braai Recipes on June 20, 2012 by ribshackred

For a nice midweek braai, try this lamb chop recipe. To spice up the braai and great with a glass of Rib Shack Red.


Lamb Chops- 500g

Olive Oil- 1 tablespoon

Red Chilli- 1

Cumin- 2

Garlic Cloves- 2

Salt- 1 ½ teaspoons

Onion- ¼

Fresh rosemary sprigs- 2


-In a blender blitz the chilli, garlic cloves, onion, the cumin, salt and olive oil together.

-Rub the paste onto the lamb chops

-Head for the braai

-Chuck on the rosemary sprigs

-Put the lid on

-Turn halfway

Source: gourmetguys

The Fine Line

Posted in Uncategorized on June 19, 2012 by ribshackred

There’s a fine line between optimism and pessimism and here’s a glass to prove it.

Braaied Chicken, Feta & Sundried Tomato Burger

Posted in Braai Recipes on June 14, 2012 by ribshackred

Here’s a great burger braai idea to try this weekend with the big game. It’s something a bit different, but will definitely go down well. Enjoy! 


  • 4 Chiken Breasts
  • 2 Feta Wheels
  • 1 pack (200g-250g) Sundried Tomatoes
  • Olive Oil
  • Salt & Pepper
  • If you like, herbs


  1. Cut Chicken breasts, Feta and Sundied Tomatoes into pieces.
  2. Mix the above and Olive Oil, Salt, Pepper, Herbs in a bowl.
  3. Divide mixture into four, and make four patties.
  4. Place foil in a grid, and wet the foil on four places with olive oil. Place the patties on these four spots, and start to braai. Risk of burning is minimal due to the foil, so heat is not your enemy.
  5. Place another sheet of foil on top, close the grid, and turn. Continue braaing until the patties are set, and then remove the foil from both sides, when each respective sheet is on top.
  6. Braai until the chicken is done, and serve on buttered prego rolls.


The balcony braai

Posted in Braai on June 13, 2012 by ribshackred

This looks like a handy gadget for those tight spaces. Where’s the strangest place you’ve ever had a braai?

Braai, the beloved country.

Posted in Braai on June 12, 2012 by ribshackred

This will make for a cool movie. Don’t you think?

Sausages with sweet mustard onions Braai

Posted in Braai Recipes on June 7, 2012 by ribshackred

Seeing as the Springboks are playing the English this weekend, thought it fit to give the braai a slight English flavour. As it probably wont work to braai mash, fish and chips, here’s a great sausage recipe.



  • 3 large onions , halved and finely sliced
  • 100ml dry cider
  • 1½ tbsp brown sugar
  • 2 tsp mustard
  • butter
  • 8 pork sausages , good quality thick ones
  • 1 baguette , cut into slices


  1. Take a long doubled sheet of foil, pile the onions in the middle and pull up the sides of the foil slightly to create a large shallow ‘boat’ for the onions. Mix together the cider, sugar and mustard, then pour over the onions. Top with a large knob of butter and season. Pinch together the top of the foil to create a parcel, making a tight seal.
  1. Put the parcel on the braai, and leave to cook for 25-30 minutes until the onions are soft. Open up the foil and stir the onions around, using the end of a wooden spoon to avoid piercing the foil. Leave the foil open and continue to cook the onions, stirring occasionally until they are golden and meltingly soft (you can also do this in a pan on the stove if space is tight).
  1. While the onions are cooking, put the sausages on the barbecue and cook for 8-10 minutes, turning every so often. Put the sausages in the pieces of baguette and spoon over the mustard onions.