It’s National Braai Day this weekend, the Springboks are playing in the 2023 Rugby World Cup and the weather is warming up. So, this Heritage Day weekend is the perfect opportunity to twist things up on the braai and impress your loved ones.
The team at Krazy Kiwi Kookbox, which provides easy to follow meal kits with quality ingredients, have provided some exciting recipes for your Braai Day commemorations.
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.
- 4 tbs of Rooibos tea concentrate (see note below)
- ⅓ cup honey
- 2 x whole trout filleted with the skin on
- 3 tbs of lemon juice
- 1 clove
- 1 star anise
- 1 cardamom pod lightly crushed
- 2 coriander seeds
To make the Rooibos tea concentrate, use two Rooibos teabags, brewed in ⅓ cup of freshly boiled water. Leave to brew for 10 minutes. Remove the teabags and squeeze the tea out of the bags.
Spicy Tamarind, Honey & Sesame Marinated De-boned 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 tbs tamarind paste
- 4 garlic cloves, peeled and crushed
- 1 tbs sriracha chilli sauce
- 1 tbs honey
- 1 tbs ginger, peeled and grated
- ⅓ cup lemon juice
- 2 tbs of soy sauce
- 2 tbs of olive oil
- 2 tbs of sesame oil
- 1 de-boned, 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
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 – de-seeded and cut into squares
- 1 yellow pepper – de-seeded and cut into squares
- 2 courgettes, cut into ribbons using a potato peeler
- 2 tbs olive oil
- 1 tbs red wine vinegar
- 1 tbs lemon juice
- 1 tbs garlic powder
- 2 tbs dried oregano
- 1 tbs dried thyme
- 1 pinch of 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 on to 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. Turn the sosaties while braaiing to avoid the halloumi sticking to the grid. Sosaties will take between 8-10 minutes to cook.
- Serve with minty tzatziki sauce.
This article was originally published on IOL.