Superb Braai Recipes for Dad this Father’s Day

Spend less time worrying about what you’re going to prepare over your gas braai this weekend and take a look at our seasonal meal picks that will have you coming back for more!

From juicy Cajun shrimp kabobs to an all-new interpretation of mashed potatoes, a combination of each of these delights will constitute a braai day dad’s will remember.

 

Cajun Shrimp Kabobs

Named after an ethnic group of french-speaking Louisianans in the Southern USA, Cajun Shrimps on a kabob is a classic American delicacy, while kebab is (British) a dish of pieces of meat, fish, or vegetables roasted on a skewer or spit. We are bringing it to you straight off the gas grill!

Impress dad by whipping these up in under five minutes and enjoy.

Cajun Shrimp Kabob Ingredients:

1/2 cup (8 Tbsp) unsalted butter.
4 cloves of garlic, minced, or pressed.
1 Tbsp of Ina Paarman’s cajun spice (provides mild heat and is not too spicy!).
1/2 tsp salt (leave out if using salted butter).
1 Tbsp lemon juice (from 1/2 medium-sized lemon).
800 g uncooked large shrimp (21-25 count), peeled and deveined.
12 medium wooden skewers.

(For the best value, buy your cajun spice and shrimp from Checkers)

 

Cooking instructions:

 

1. Begin with soaking your skewers in boiling water 180˚C for 30 mins (This helps to stop the sticks from burning).
2. Mix all your marinated ingredients into one saucepan and bring to a simmer. Remove the pan from your gas grill, pour half of the mixture into a ramekin, and let the rest marinade in the pan (half for the grill and half to marinate your shrimp later).
3. Skewer four or five shrimp per stick and avoid spaces between them. Lay flat. brush one side of the skewer with the mixture, and leave in the refrigerator for two minutes to allow the butter to thicken. Flip to the other side, brush, refrigerate, repeat.
4. Place the skewers onto your gas grill and keep the lid closed for about two minutes. Be careful not to overcook as shrimp can become rubbery. Brush your remaining marinade before serving.

 

Winner-WinnerSteak for Dinner

If you’re looking for a tasty and substantial meal to share with the family and dad at dinner time, this quick and easy steak recipe is bound to do the trick! All you need is 30 – 40 minutes. 15 minutes prep, 15 minutes to cook (depending on your steak preference, we prefer medium-rare) for a yield of up to four sizable portions.

A good steak is juicy, tender, and loaded with flavour. Try sourcing from your local family butcher for a fresh cut of the day for this recipe. 

Ingredients:

4 strip steaks (about 350g each) or trimmed filets mignons (300g each)
Extra-virgin olive oil (2 Tbsp)
Salt and freshly ground pepper.

 

Cooking Instructions:

 

1. Before you start grilling, you’ll need to let your steaks sit, so cover them with a paper towel for about 20 minutes once out of the fridge. This is to ensure they reach a nice stable room temperature.
2. Brush your steaks with olive oil then season with salt and pepper. Heat your gas grill to high and place it on the grill for about four to five minutes. You’ll know if they’re ready once they’re slightly chard with a nice golden brown. Turnover and grill for another four to five minutes for medium-rare, two minutes more for medium, and a further two for medium-well.
3. Once cooked to your preference, place on a cutting board, loosely cover with foil for 5 minutes, slice into strips, and serve.

 

Crispy Smashed Potatoes

Remember dad’s McCain hot chips? Well boy, do we have a spin on those for you! Surprise him this Father’s Day with your new favourite potato dish recipe… 

Ultra-crispy smashed potatoes!

These buttery and crispy delights taste like freshly fried hot chips even though they look nothing alike. They are fluffy and soft on the inside yet ultra-crispy on the outside. Who needs flattened french fries when the more nubbly the texture, the better the crunch?

Ingredients:

12 – 14 or 700g of small potatoes.
6 – 8 or 1.2kg medium potatoes.
Salt (1 tbsp) & 3/4 tsp for sprinkling.
Melted unsalted butter (2 tbsp).
Olive oil (1 tbsp).
black pepper (1/4 tsp).
Finely chopped parsley as an optional garnish.

 

Cooking Instructions:

 

1. Cook your potatoes as you normally would. Here’s a refresher! Add 1 Tbsp of salt to a pot of boiling water and cook your potatoes until soft and fluffy on the edges. The smaller ones should take about 20 minutes and the mediums up to 30 minutes. Don’t stress if the skin splits, it only adds to the texture later.
2. Preheat your oven to 200°C (180°C fan).
3. Drain your potatoes and let them dry in a colander for about five minutes.
4. It’s smashing time! Steam dry and place potatoes on a cooking tray then use a large fork or potato masher to squash them. Yet do your best to keep them in one piece (if you don’t it doesn’t matter). Thin = crispier. Thicker = fluffier insides. More nubbly surface = better crunch! (All are perfect!) 
5. Steam dry again and then leave on the tray for a further five minutes. This helps to get them all crispy.
6. Sprinkle them with salt and pepper and drizzle with melted butter and olive oil.
7. Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Avoiding flipping!
8. Serve hot, sprinkled with parsley if desired.

 

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