Stor-Age's Best Braai Recipes

As part of Heritage Month and a celebration of Stor-Age's partnership with the National Braai Tour 2016 we are bringing you a recipe for every day of the tour that you can make on the braai at home. From braaibroodjies to braai-nanas we have a selection of easy recipes that will keep your mouth watering and your guests asking for seconds!

What You’ll Need:

 

6 bananas

3 Bar-ones

250ml cream

1 Tsp sugar

Method:

 

Slit the bananas with skin on ¾ through.

Slice up the Bar-one’s and push slices into the slit – ½ Bar-one per banana.

Place directly onto the braai and bake until the chocolate is bubbling and the banana roasted.

Whip the cream with the sugar and serve on the side.

 

 

What You’ll Need:

brown mushrooms

200G butter

2 Tsp garlic

fresh parsley, chopped

cheddar cheese (or any variety you prefer)

salt & black pepper

 

Method:

 

Mix the butter, garlic and parsley.

Drop generous spoonfuls on the mushrooms.

Top with grated cheese.

Season with salt & pepper.

 

What You'll Need:

Kebabs:

1kg 2cm lamb cubes (shoulder or leg)

1 large onion, quartered

2 red sweet peppers, seeded and chopped

2 green peppers, seeded and chopped

100ml avocado oil (may substitute with olive oil)

4ml salt and freshly ground black pepper, to taste

Marinade:

10ml ground cumin

2.5ml ground ginger

8 cloves garlic, crushed

10ml finely grated lemon rind

250ml natural yoghurt

5ml freshly ground black pepper

125ml avocado oil

10ml paprika

Salsa:

1 large mango, peeled and cubed 

1 red chilli, seeded and chopped

1 red onion, peeled and cubed

60ml Italian parsley, chopped

30ml avocado oil

30ml fresh lemon juice

 

Method:

 

Marinade: 1. Mix all the ingredients and add the lamb cubes. Combine thoroughly and rub the marinade into the meat with your fingertips. Cover and refrigerate overnight or for at least 2 hours. Kebabs: 1. Separate the onion quarters. 2. Remove the meat cubes from the marinade and alternately thread the meat, onion and peppers onto skewers. 3. If braaing, coat the grid with avocado oil, or grill under a preheated grill until golden brown and cooked to your preference. 4. Season with salt and freshly ground black pepper. Salsa: 1. Mix all the ingredients and serve with the kebabs

 

 

What You’ll Need:

 

1 chicken

1 tub basil pesto

3 cloves garlic

1 lemon

Seasoning

Method:

 

Take your tub of pesto and tuck it under the skin of the chicken.

Really push it back all the way up onto the breasts, thighs and drumsticks.

Stuff the chicken with the lemon (cut into 4) and garlic cloves (roughly chopped).

Let it marinade for at least 1/2 an hour.

Season the chicken skin with salt and pepper and place on a medium heat braai.

A weber is best for this as it crisps the skin so well and for best results, stand the chicken up on a beer can with half the beer in it. (Remove the lemon from the cavity if you are doing this.)

The chicken should be ready after about an hour.

 

What You'll Need:

 

4 cloves garlic, crushed

2 ml freshly chopped rosemary

100ml lemon juice

5ml freshly ground black pepper

20 ml olive oil

8 lamb chops

Method:

 

1. Mix crushed garlic, rosemary, lemon juice, black pepper and olive oil together. Pour over chops and marinate for 15 to 20 minutes. 

2. Cook over medium coals on the braai or under a medium-hot grill for about four minutes on each side. Don't overcook otherwise the chops will become tough. 

3. Season with salt and serve with baked potatoes and veggies or salad.

What You’ll Need:

A pack of tasty, thick boerewors

1 punnet rosa or cherry tomatoes

1 medium onion with it’s skin on.

1 yellow pepper, halved and deseeded

2 mealie cobs, sliced into rounds

Mixed lettuce leaves of your choice

Olive oil and balsamic vinegar

Method:

First off, make sure that the holes in your braai grid are small enough to hold the little tomatoes, otherwise you’ll lose them to the flames.

Get your fire to medium heat, put your onion directly into the coals (no foil required, the skin will protect it) and pop your boerewors and mealie cobs onto the grid. When the meat is starts browning on the outside, put the tomatoes and peppers on, skin side down. Keep turning over your veggies and mealie cobs; they should have a good, even colour. Watch your tomatoes closely, you don’t want them so soft that you can’t pick them up in one piece.

Their skins should split but they should still be firm. 

Put your lettuce leaves in a bowl and dress with olive oil and balsamic vinegar. When soft and browned, slice your pepper halves and toss them into the leaves with the tomatoes. When ready, chop or break your boerewors into bite-size chunks and add to the salad. Peel the now-blackened skin off your onion, quarter it, peel apart the layers and drop them in. Serve your salad with the mealie rounds on the side. Easy as that!

What You'll Need:

2.5 litres water

30 ml margarine

5 ml baking powder

250 ml cream

1 sachet Knorr Pap Mix Cheese Flavour

1000 ml maize meal

500 ml grated cheese

Chopped parsley for garnish

Method:

Fill a pot with 2l of water, add Knorr Pap Mix and margarine and bring to the boil. Meanwhile mix the maize meal together with the remaining water, then stir into the pot and simmer until cooked. Scoop pap into a casserole dish, sprinkle with grated cheese and pour over the cream. Bake at 180°C for 15–20 min or until cheese has melted and the cream has thickened. Garnish with chopped parsley

 

What You’ll Need:

Cheese

Bread

Sliced Tomato

Chutney

Butter

Seasoning

Method:

Butter your bread on both sides. Then make you sandwich filling with the cheese, onion, tomato and chutney. Season lightly with salt and pepper and place on the braai until golden brown on both sides.