Best Braai Recipes Ever!


Jason Brown |

Braai day is coming up. Get your game on with these recipes…

Prime Rib, Roasted Mushrooms & Smoked Chilli Butter
best-braai-recipes-ever-prime-rib-roasted-mushrooms-smoked-chilli-butter
Serves 6
Ingredients:
6 x 300g prime ribs
1 portion black mushrooms
180g smoked chilli butter
30g rocket
Directions
Season the ribs and brush with olive oil. Cook over a moderate heat to the degree required. Remove from the
braai and leave to rest. Serve with the rocket and roasted mushrooms, and topped with a tablespoon of the smoked chilli butter.

Roasted Mushrooms
Ingredients:
18 black mushrooms
2 cloves chopped garlic
1 handful chopped rosemary
50ml olive oil
Salt and pepper
Directions
Put the mushroom on a tray, stork side up. Sprinkle evenly with the garlic and rosemary. Drizzle with olive oil and season with salt and pepper. Roast in the oven. Remove and leave to cool.

Smoked Chilli Butter
Ingredients
200g butter
1 bulb garlic
2 red chillies, roasted and deseeded
10g soft brown sugar
1tsp smoked paprika
½ tsp ground cumin
½ tsp ground allspice
Zest of 1 orange
Juice of 1 lemon
Salt and pepper
Directions
Place the garlic onto an oven tray and roast at 180ºC for about 20 minutes until it’s soft. Peel the cloves or squeeze them out. Finely chop the peeled and seeded chillies and combine with the rest of the ingredients and beat until smooth. Season to taste.

Grilled Ostrich, Chilli & Papaya Salsa, Sweet Potato Wedges
best-braai-recipes-ever-grilled-ostrich-chilli-papaya-salsa-sweet-potato-wedges
Serves 6
Ingredients:
50ml basil pesto
Sea salt and ground black pepper
1.2kg ostrich fillets
Extra virgin olive oil
6 small sweet potatoes cut into quarters
Directions
Brush the ostrich fillets with olive oil and sprinkle with seasoning. Place the sweet potato wedges on the grill, and leave to cook for about 15 minutes, turning frequently. You may roast the sweet potatoes in the oven before putting them on the grill to shorten the cooking process. Place the ostrich fillets on the braai and grill for about three minutes per side or until the desired doneness.

Chilli And Papaya Salsa
Ingredients
2 small finely chopped red chillies
1 large papaya, cubed
1 red pepper, cubed
10g ginger, peeled and finely chopped
1 cucumber, cubed
1 handful fresh coriander, chopped
1 handful fresh mint leaves, chopped
Juice of 1 lemon
Extra virgin olive oil
Salt and pepper
Directions
Mix all the ingredients together and taste for seasoning, add some sugar if needed.

Roast Rack of Lamb, Grilled Vegetables and Basil Pesto
best-braai-recipes-ever-roast-rack-of-lamb-grilled-vegetables-and-basil-pesto
Serves 2
Ingredients:
3 cups jasmine rice
650g rack of lamb
1 aubergine
2 courgettes
1 red onion
10g rocket50ml basil pesto
Directions
Cut the aubergines into discs, the courgettes into lengthways slices and the red onion into thick rounds; season them with salt and pepper and drizzle with a little olive oil. Place them on a hot grid until they begin to colour and soften. Remove from the braai and keep warm. Season the rack with salt and pepper and cook over a moderate heat to the desired degree. Remove the rack from the braai and leave to rest for 10 minutes before serving. Place the grilled vegetables in the middle of a plate. Arrange the rocket on top of the vegetables. Cut the rack into cutlets and arrange on top of the rocket and drizzle with pesto.

Basil pesto
Ingredients
1 clove finely chopped garlic
50g toasted pine nuts
30g basil
¼ cup grated Parmesan
Juice of 1 lemon
50ml extra virgin olive oil
Salt and pepper
Directions
Put all the ingredients into a blender and blend into a rough paste.

Beer Roasted Chicken, Roasted Pepper and Sweet Corn Salsa
best-braai-recipes-ever-beer-roasted-chicken-roasted-pepper-and-sweet-corn-salsa
Serves 4
Ingredients
2 ears sweet corn
1 free range chicken
1 can of beer
Salt and pepper
Directions
Season the chickens with salt and pepper. Open the beer and stand it up on the braai grid. Insert the beer can into the chicken’s cavity. The chicken should be standing upright (like in the Peter Gabriel video). Roast over indirect coals with the lid on for about 40 minutes.

Roasted Pepper and Sweet Corn Salsa
Ingredients
¼ cup extra virgin olive oil
2 ears sweet corn
2 tomatoes, deseeded
1 handful chopped coriander
50ml extra virgin olive oil
Juice of 2 lemons
1 red pepper
Salt and pepper
1 clove garlic
10g ginger
1 red chilli
½ onion
Directions
Cook the sweet corn in boiling salted water for about 10 minutes and then finish on the braai for a nice smokey flavour. Finely dice the onions, garlic and ginger. Chop the chillies and add it to the onions. Add the lemon juice and allow to sit. Dice the tomatoes and mix with the salsa base. Grill, skin and deseed the peppers. Cut the peppers into large dice and add to salsa. Shuck the corn and add the kernels. Add the coriander followed by the oil and season to taste.

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