Spring braai recipes you have to try!

Now that we’re well into the season of spring, it’s time to grab our gas hob or braai and whip up a meal fit for warmer climates ahead. From scrumptious marinated rib-eye to a modest veggie Butternut surprise, we’ve put together our top three favourite summer recipes we know will have your guests coming back for more!

Ahead, We list our three favourite spring recipes for a crispy Saturday or Sunday afternoon.

 

Delicious Braai Snoek 

While a typical braai usually consists of red meats like boerewors and Texans, we believe this snoek recipe should be the centrepiece of your braai day lunch. Simple, tasty, and cooked to perfection, you’ll have all of your friends begging you for the recipe… You can tell them it’s all you! We don’t mind.

 

Ingredients

• 1x 2kg of Frozen Snoek
• 50ml of Lemon Juice
• 125g of margarine or butter
• Garlic Salt

 

Cooking Instructions 

The first step is to melt your margarine or butter (We recommend butter) and mix in with lemon juice and garlic salt to season. Place the snoek skin-side down and lightly brush over with your marge/butter mixture.

Place the snoek onto your gas braai (skinside up), and close the lid or cover tinfoil. Keep the snoek high above the flames and braai for about five to ten minutes or until the skin begins to darken. When done, turn the grill over and open it.

Continue to brush the skin side with more butter/marge mix then close the grill again and braai for a further ten minutes or until fish is fully cooked through. You will be able to tell if the skin flakes off easily with a fork. A regular serving can feed up to six to eight people.

 

Butternut and miso pieces (the veggie option)

Just because you don’t like meat, that doesn’t mean that you can no longer enjoy a cool braai day! Our veggie pick for this spring makes an awesome change from the regular butternut and stuffed feta we’ve grown accustomed to. Because miso has an umami-rich flavour we believe it blends perfectly with the sweet flavour of Butternut. Times are changing, our cuisine should evolve with them! 

 

Ingredients

• 2x Butternut
• Minced garlic and cloves.
• miso paste
• honey
• ¼ cup of extra virgin olive oil
• 2 cups of sesame oil
• 1 tsp of toasted sesame seeds
• Fresh coriander
• Chilli flakes

 

Cooking Instructions 

Starting with your butternuts, ensure that they’re halved top-down and that all pips are removed. Using a bowl, mix your garlic, miso, honey, oils, and chilli flakes together. Place each butternut half onto sectioned tinfoil and liberally them with your brush your miso mixture.

Wrap the tinfoil around your butternut so that it’s completely covered and then place it into your gas braai and leave for 30 – 40 minutes, or until fully cooked through. You can test if it’s ready by piercing it with a knife and checking if it’s soft.

Remove the butternut from the foil and add some flavourful seasoning by garnishing with sesame seeds and fresh coriander to spice up the dish.

 

Marinated rib-eye steak

There is perhaps nothing more South African than a Sunday afternoon sundowner paired with a delectable rib-eye steak. We at SimsGas have thought long and hard about the right recipe and have arrived at our uniquely marinated rib-eye.

 

Ingredients

• Olive Oil
• 2 x Rib eye steaks 

For marination –

• Lemon juice
• Soy sauce
• Worcestershire sauce
• Fresh rosemary
• Dried red chilli flakes, cloves, freshly ground black pepper

 

Cooking Instructions 

Using a non-metallic dish, mix all your marinated ingredients together. Lay your steak down in the marinade, coat the one side, and then turn over. Wrap in either cling film or tin foil and let chill overnight or for at least 8 hours. To ensure that flavour is absorbed with equal distribution, turn the meat over every so often.

Once the meat is ready, take it out of the fridge and leave to set. Once it reaches room temperature, heat up a pan, drizzle the steak with some olive oil, and season with salt. Once seasoned, place the meat in the searing hot pan and cook for about 3 – 4 minutes per side.

Deglaze your meat by pouring the remaining marinade and turn over and over to ensure that meat envelopes the sticky, tasty juices. For cooking over a gas braai, baste the rib-eye with leftover juices, cover your meat with foil and sizzle over the braai for 3 – 4 minutes per side before serving

 

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