It’s National Braai Day this weekend, the Springboks are playing in the Rugby World Cup and the weather is definitely starting to look betters, so why not twist things up on the braai and impress your friends and family with these exciting recipes from the team at the Krazy Kiwi Kookbox?
Rooibos-Infused Glazed Braaied Trout
Rooibos is one of South Africa’s most valued natural treasures, we have decided to celebrate Heritage Day this year by creating a unique Rooibos-Infused Glazed Trout.
Rooibos -Infused Glaze
4 tbsp Rooibos tea concentrate (see note below)
1/3 cup Honey
3 tbsp Lemon juice
1 Star Anise
1 Cardamon pod lightly crushed.
2 Coriander seeds
To make the Rooibos tea concentrate, use 2 Rooibos teabags, brewed in 1/3 cup of freshly hot boiled water. Leave to brew for 10 minutes. Remove the teabags and squeeze the tea out of the bags.
2 x Whole Trout filleted with the skin on
In a medium pot, whisk together the Rooibos tea concentrate, honey, and lemon juice. Add the spices and bring to the boil.
Cook until the glaze has reduced by a third.
Pat the trout fillets dry with paper towels. Lay, flesh-side up, on a foil-lined braai grid.
Brush the top of the fillets with the Rooibos-Infused Glaze.
Braai over medium coals for 10-15 minutes, until cooked. Brush the fish once or twice while braaiing. (Alternatively, bake in a preheated oven at 190 °C for 20 minutes on a foil-lined baking sheet.)
Serve warm with a green salad.
Krazy Kiwi Peri Peri Braai Chicken with Peri Peri Crema
Kettle braai butterflied chicken with homemade Peri Peri Sauce, is a little more effort than a shop-bought Peri Peri sauce but worth the effort. The Peri Peri sauce can be made a day or two in advance.
Peri Peri Sauce (This fresh sauce is available on our website)
1 Red pepper, deseeded and cut into large chunks
1 Red onion, peeled and quartered
4 tbsp Olive oil
½ tsp Paprika
½ tsp Smoked paprika
½ tsp Cayenne pepper
1 tsp Salt
½ tsp Coriander powder
2 Garlic cloves, peeled
2 Bird’s eye chillies, deseeded
2 Red chillies, deseeded
¼ tsp White pepper
¼ tsp Chilli flakes
¼ tsp Rosemary
1 tbsp Red wine vinegar
Zest of 1 lemon
1.5 tsp Lemon juice
1 Butterflied chicken
4 Medium red onions peeled and quartered.
Peri Peri Crema
2 tbsp Peri Peri sauce
2 tbsp Natural yoghurt
Peri Peri Sauce
Preheat the oven to 180°C.
Mix red peppers, onions, chillies, garlic, paprika, smoked paprika, cayenne pepper, coriander, salt and 3 tbsp of olive oil in a bowl.
Place the mixture onto a baking tray in the oven and cook for 20 minutes.
Remove from the oven, cool the mixture and transfer to a blender. Add the remaining ingredients to the mixture and blend until smooth.
Krazy Kiwi Peri Peri Braai Chicken Peri Pari Crema
Preheat a kettle braai for indirect cooking to medium heat.
Pat the chicken dry with a paper towel and place the chicken skin side up in an aluminium braai tray.
Spread the chicken generously with ¼ cup of the peri peri sauce and leave to marinade at room temperature for about 30 minutes.
Place the red onions around the chicken, season with salt.
Cook the chicken in the kettle braai for about 45 minutes, until the juices of the chicken run clear.
While the chicken is cooking mix the peri peri crema ingredients together.
Serve warm with peri peri crèma and a green salad.
Spicy Tamarind, Honey & Sesame Marinated Deboned Leg of Lamb
Tamarind is often used in South-East Asian cooking; it has a sharp sour taste which pairs well with fatty meats like lamb. Tamarind paste is available in supermarkets or Asian shops and can be found in Asian products.
3 tbsp Tamarind paste
4 Garlic cloves, peeled and crushed
1 tbsp Siracha chilli sauce
1 tbsp Honey
1 tbsp Ginger, peeled and grated
1/3 cup Lemon juice
2 tbsp Soy sauce
2 tbsp Olive oil
2 tbsp Sesame oil
1 deboned, butterflied leg of lamb
1 handful of fresh coriander and mint leaves, chopped to serve
Mix all marinade ingredients. Cut off any excess fat from the lamb. Place the lamb in a sealed plastic container with the marinade. Cover the lamb with the marinade.
Refrigerate for at least 3 hours, or up to 24 hours. Turn a few times while marinating.
When ready to braai, bring the lamb up to room temperature. Remove lamb from the container, and season with salt.
Prepare the kettle braai for indirect cooking to medium heat.
Cook in a preheated kettle braai with the hood on for 45 minutes (for medium rare), or until done to your liking. Set lamb aside to rest for 10 minutes.
To serve, slice lamb across the grain, sprinkle over the mint and coriander. Serve with griddle braai veggies.
Halloumi and Vegetable Sosaties
Gone are the days when chicken and fish were considered a vegetarian alternative at a braai. This Heritage Day you can dazzle your vegetarian and non-vegetarian braai guests with our flavourful vegetarian sosaties.
300g Halloumi – cut into 18 cubes
12 Cherry tomatoes, whole
1 Red pepper – deseeded and cut into squares
1 Yellow pepper – deseeded and cut into squares
2 Courgettes, cut into ribbons using a potato peeler
2 tbsp Olive oil
1 tbsp Red wine vinegar
1 tbsp Lemon juice
1 tbsp Garlic powder
2 tbsp Dried oregano
1 tbsp Dried thyme
1 pinch Salt and black pepper
Mix olive oil, red wine vinegar, lemon juice and herbs and spices in a mixing bowl.
Add vegetables to the mixture and coat well.
Let the vegetables marinate for 15 minutes at room temperature.
Thread the halloumi and vegetables onto 6 skewers. If you are using wooden sosatie sticks, make sure to soak them for at least 30 minutes first, so they do not burn when cooking.
Braai over medium coals on an open fire. Turning the sosaties while braaiing to avoid the halloumi sticking to the grid. Sosaties will take between 8-10 minutes to cook.