NEWS

Tasty Gas Braai Dishes For Spring

The warm, sunny days of spring are always an invitation for South Africans to spend time out on the patio braaing. So, with spring here, get your gas braai ready and try these inspiring recipes for a delicious braai meal with a difference.

 

Lamb Loin Chops With Mint Salsa Verde

Tasty lamb chops with a topping of herbs and citrus. 

 

Preparation = 30 mins, Cooking = 15 mins

Ingredients (for the Rub)

1 Tbsp (15 ml) freshly ground pepper

1 Tbsp (15 ml) sea salt

2 tsp (10 ml) cumin

1 tsp (5 ml) paprika

½ tsp (2.5 ml) ground garlic

 

Ingredients (for the Salsa Verde)

1 C (250 ml) olive oil

½ C (125 ml) mint, chopped

½ C (125 ml) flat leaf parsley, chopped

½ C ( 125 ml) chives, chopped

4 rosemary sprigs, chopped

1 Tbsp capers, chopped

5 anchovies, chopped

1 Tbsp (15ml) Dijon mustard

1 Tbsp (15ml) red wine vinegar

1 Tbsp (15ml) Jalapeno Tabasco

2 garlic cloves, chopped

1 Tbsp (15ml) lemon juice

 

Ingredients (for the Lamb Loin Chops)

12 thick-cut lamb loin chops

4 kebab sticks, soaked in water

olive oil

 

Method

Prepare your braai. Light a medium-sized fire so that the coals are ready for  when you’re ready to cook.

 

The Rub

  1. Toss all of the dry rub ingredients in a container, seal with a lid and shake to combine.
  2. Give the chops a generous coating of the dry rub and set aside until you are ready to cook.

 

The Salsa Verde

  1. In a large mixing bowl mix together all the salsa verde dry ingredients.
  2. Slowly pour in the oil while whisking to combine. Cover with cling film and pop it in the fridge until you are ready to serve.

 

The Chops

  1. Coat the chops with a little olive oil then stack the chops next to each other so that all the fat is on the same side. 
  2. Using a kebab stick, skewer six chops through the centre of the meat to secure in place with a kebab stick. Then skewer a second stick through the tail ends of the meat to secure. This is to prevent any meat from falling through the grid. Repeat with the remaining six chops.
  3. Braai the threaded chops fat side down over medium heat coals for about 2-3 minutes. Ensure that the fat doesn’t burn. The idea is to render the fat to make it nice and crispy.
  4. When the fat is crispy, remove the kebab sticks and braai the chops for about 5-6 minutes a side - or until it is as pink as you like your chops.
  5. Serve with lashings of salsa verde.

https://crushmag-online.com/recipe/lamb-loin-chops-mint-salsa-verde/?cat=braai

Barbecue Spatchcock Chicken

This succulent spatchcock chicken recipe is bound to become a family favourite!

 

Preparation = 4 hrs 15 mins, Cooking = 55 mins

 

Ingredients

1 Chicken, butterflied

2 Limes or lemons

 

Marinade

2 Tbsp fresh chillies 

2 Tbsp tomato sauce

2 Tbsp Balsamic vinegar

1 Tbsp honey

1 Tbsp fresh lime juice

1 tsp wholegrain mustard

1 tsp smoked paprika

1/2 tsp dried mixed herbs of your choice 

1/2 tsp dried coriander

1/2 tsp ground cinnamon

1/2 tsp ground fennel

2 garlic cloves,crushed

sea salt and freshly ground black pepper

 

Method

  1. Combine all the marinade ingredients in a large bowl.
  2. Smother the chicken in the marinate, working the sauce in between the skin and the flesh. Cover with cling film and store in the fridge for at least 4 hours, but preferably overnight.
  3. Remove the chicken from the fridge at least half an hour before cooking.
  4. Cook the chicken on your gas braai over a medium heat for 35 to 40 minutes, turning every 10 minutes or so. Keep basting the chicken with the remaining marinate while it cooks. 
  5. 5.Cut the limes/lemons in half, place flesh side down onto the braai and cook until they are soft and slightly charred - about 15 minutes.
  6. 6.Just before serving, squeeze the cooked limes over the chicken.

https://www.food24.com/recipe/barbecue-spatchcock-chicken/

Zola Nene’s Braaied Corn, Courgette And Spinach Salad

Try Zola Nene’s flavourful side dish celebrating seasonal vegetables.

 

Preparation =  20 mins, Cooking = 30 mins

Servings = 4

 

Ingredients

4 sweetcorn

8 courgettes, halved lengthways

30ml fresh chillies

250g baby spinach

100g Chevin goats milk cheese 

 

Dressing:

1 lime, zested and halved

15ml sugar

5ml dijon mustard

30ml fresh coriander, chopped

90ml fresh chillies

salt and freshly ground black pepper, to taste

 

Method

 

  1. Brush the mealies with some of the olive oil, then place them over hot coals to braai until charred and tender.
  2. Drizzle the courgettes with more oil, then season and cook on the griddle until charred and tender.
  3. For the dressing: Place the lime halves, cut-side down, onto the braai and cook until charred. 
  4. Squeeze the juice from the limes into a bowl, then add the rest of the dressing ingredients and whisk well.
  5. Cut the kernels off the mealies and add them to the dressing, together with the courgettes and spinach. 6. Toss well, then transfer to a serving platter.
  6. Add the goats’ milk cheese (optional).

https://www.food24.com/recipe/zola-nenes-braaied-corn-courgette-and-spinach-salad/

With these mouthwatering recipes cooked on your gas braai, your meal is bound to be satisfying and a huge success.  Keep your family safe and be gas safety conscious always!

 

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