Author: Jihaan

INSTRUCTIONS

1. Combine all ingredients in a jug blender and blend into a loose paste.
2. Pour half of the marinade over your meat 30 minutes before the braai and use the remaining marinade for basting as you braai.

Important tips:

• Don’t marinate for longer than 30 minutes as the salt and lemon may overpower the meat.
• Spices like heat!
• Just before the meat is done, baste it one more time.
• Remember to take credit for the marinade!

INSTRUCTIONS

1. Season the lamb chops with salt and pepper (to taste), then braai them to perfection. Add a squeeze of fresh lime juice just before serving.
2.  Sit back, relax, and enjoy your delicious meal. And don’t forget to share the secret recipe with your friends.

INSTRUCTIONS

1. In a ziplock bag, combine the olive oil, honey, lemon juice, garlic, rosemary, salt, and pepper.
2. Add your chops, seal the bag and massage the marinade into the lamb.
3. Refrigerate for about 1 to 2 hours, or overnight for maximum flavour.
4. Preheat your braai or grill to medium-high heat.
5. Grill the chops for 10 to 15 minutes, or until the lamb is cooked through and slightly charred. Be careful not to overcook.

INSTRUCTIONS

1. Cut the butternut in half lengthwise and scoop out the seeds.
2. Melt the butter over medium heat. Add the onion and garlic and cook until softened.
3. Add the spinach and cook until wilted. Squeeze out any excess water.
4. Stir in the lemon juice and feta cheese.
5. Stuff the spinach mixture into the hollowed-out butternut squash halves. Wrap each half tightly in aluminium foil.
6. Place on the grill or braai over medium-low heat. Cook for 45 minutes, or until the squash is tender.

INSTRUCTIONS

Lamb

1. Combine the yoghurt, garlic, lemon juice, rosemary, smoked paprika, salt and black pepper.
2. Using a sharp knife, make several small holes in the leg of lamb and rub the marinade all over. Cover with cling wrap and refrigerate for two days.
3. After two days, braai the lamb over medium coals for about 30 minutes, or longer depending on your desired level of doneness.
4. Baste the lamb with the leftover marinade periodically. You want the lamb to caramelise on the outside, and be cooked, but still pink, on the inside.
5. Once done, remove the heat, put the lamb aside to rest and rustle up a quick vinaigrette, which will break down the fattiness of the meat.

Vinaigrette

1. If you have a blender handy, blitz until fine.
2. If you’re in the great outdoors, use a mortar and pestle to mix the anchovies, garlic, lemon juice, and olive oil.

INSTRUCTIONS

1. Spread butter and cream cheese on one slice of bread.
2. Add onion slices and tomatoes with a sprinkle of Aromat and black pepper.
3. Add grated gouda cheese and crumble some feta cheese over it.
4. Place the last slice of buttered slice bread, and close the sandwich.
5. Place the sandwiches on the braai grid over low heat until the bread is golden brown and the cheese has melted.

INSTRUCTIONS

1. Heat a little butter or oil to the pot, and add the chopped onion and garlic, and sauté for a few minutes. Add sliced the mushrooms and sauté with the onion and garlic.
2. Slice the smoked cheese sausages, add to the pot and cook until heated thoroughly.
3. Cook pasta in a separate pot. Drain and set aside.
4. Add the drained pasta to the pot with sautéed onion, mushrooms and smoked cheese sausages.
5. In a small bowl, combine fresh cream, brown onion soup powder, and chutney.
6. Combine the pasta and cream mixture and let it simmer for a few minutes to combine flavours. Mix well and add the biltong and grated cheese to the pot.
7. Let it simmer for 10 minutes, stirring occasionally, until the cheese is melted and the flavours have combined.

INSTRUCTIONS

1. Coat the rump steak on both sides with olive oil and a generous amount of braai salt rub (to taste), and do not remove the fat layer as it is a healthy fat and this is where the tremendous flavour comes from.
2. Place the steak on a braai grid on a very hot fire. Braai for a few quick minutes on each side, until it’s nicely seared and slightly charred.
3. Remove the steak from the braai and let it rest on a cutting board for a few minutes. Then, slice it into thin 5mm slices.
4. Sprinkle the sliced steak with a twist of course salt, to taste, and serve immediately as a starter.

INSTRUCTIONS

Marinade

1. Create a flavorful marinade in a small bowl by combining soy sauce, olive oil, lemon juice, chopped garlic cloves, salt and pepper, to taste.
2. Let your kudu soak in this marinade for a day or two in the refrigerator.

Filling

1. Melt the butter in a pan over medium heat, and sauté the chopped chives until softened.
2. Add the mushrooms and fry till most of the liquid has disappeared. Stir in chopped garlic and cook until mushrooms are browned.
3. Remove from heat and set aside to cool. Once cooled, add the crumbled blue cheese with salt and pepper (to taste) to the mixture.
4. Remove the kudu from the marinade and pat dry with a paper towel.
5. Slice the kudu backstrap in the middle and fill with the filling.
6. Wrap the filet with streaky bacon and secure it with toothpicks.

INSTRUCTIONS

1. Cut the cabbage into large slices without slicing all the way through.
2. Sprinkle brown onion soup and butter between the slices, cover with foil, and braai for 45 to 60 minutes, turning occasionally.

INSTRUCTIONS

1. Pour into a shallow dish and combine a large glug of olive oil and balsamic vinegar, a squeeze of lemon juice and a good sprinkle of garlic pepper.
2. Lay the venison sirloin in the marinade, ensuring it’s well-coated on all sides. Let it marinate for at least 30 minutes, turning it occasionally.
3. Braai the venison sirloin slowly over hot bushveld wood coals (knob thorn or sickle bush wood).
4. Remember that venison is lean, so medium-rare is the ideal cooking temperature to prevent it from drying out.
5. After braaing, let the venison rest for a few minutes before slicing it into thin medallions.

INSTRUCTIONS

1. Toast the marshmallows over an open flame until they’re golden brown and gooey.
2. Place them between two biscuits, gently squeeze them together to spread the marshmallow, and let them cool slightly before taking a bite.

INSTRUCTIONS

Sirloin steak

1. Brush the steaks with oil and season generously with Robertsons Braai & Grill Spicy BBQ.
2. Place on a grid over hot coals and braai for just long enough to brown the meat on all sides.
3. Place a big heat-safe or cast-iron pan on the grid.
4. Add the butter and Dijon mustard. Place the steaks in the pan and coat them well with the butter mixture.
5. Cook the steaks in the pan until done to your liking.

Salad

1. Add beetroot to a large pot, cover with water and bring to a boil then reduce to simmer until soft.
2. Drain the beetroot and place them aside to cool, then peel and slice for later use.
3. In one medium-sized bowl, add beetroot, red onion, olives, feta cheese (crumble) mint and Knorr Moringa dressing, mix well and serve.

INSTRUCTIONS

1. Cut 2 cm cubes of halloumi, and if the mushrooms are big cut them in half, otherwise use them whole.
2. If adding onions or peppers, cut these into similar-sized chunks to the halloumi.
3. Thread alternate chunks of your ingredients onto the skewers.
4. Brush the skewers with a mixture of olive oil and crushed garlic.
5. Braai the skewers until browned, being careful not to burn the ingredients or let the cheese melt and drop off.
6. For added protection, you can place some tin foil on the braai to prevent items from falling off the skewers.
7. These skewers are perfect as a starter or a side dish to accompany your main course. Enjoy them with a refreshing salad and a glass of South African wine.

INSTRUCTIONS

1. In a small saucepan over medium heat, combine the blueberries, balsamic, and honey. Stir to mix well.
2. Gently cook and mash the blueberries until they soften and turn jammy, about 5 minutes. Set aside.
3. Butter the outside of each slice of bread. On the one unbuttered side, spread a layer of the blueberry mixture, then top with basil leaves, and a few slices of brie, or the desired amount.
4. Top with the remaining slice of bread, buttered side up. Repeat for the next sandwich.
5. Place the other slice of bread on top, buttered side up.
6. Place sandwiches in a folding grilling basket, braai over medium heat, browning each side until golden brown and the cheese is melted.