Last-minute Braai Day recipes

Friday, 21 September 2012

Last minute Braai Day recipesWhat would Heritage Day be without a good braai? And what would a good braai be without a recipe from an Ultimate Braai Master? BeautySA got JanieB to share her favourite braai recipes…

Braai snoek

What you’ll need
• 1 snoek (get the guys at the shop to ‘vlek’ it for you)
• 1 tin of smooth apricot jam
• Garlic to taste
• Lemon juice
• Salted butter

How to prepare:
Leave the snoek out on a tray to dry off a bit. Make a sauce by melting half of the butter together with two tablespoons of butter, two tablespoons of lemon juice and garlic. Remember to always taste as you cook; this is the only way to ensure you get the desired taste.

The fire should not be too hot or you’ll burn the fish instead of grill it. Start with the skin side down while painting your sauce onto the meat. Turn over and do the same on the other skin side, keep repeating this till the flesh is a nice solid creamy colour. Fish should never be overcooked, as soon as you can easily lift the meat you know it’s cooked.

Grilled pear salad

What you’ll need
• Pears sliced in thin but not paper-thin
• Mixed leaves that contain rocket
• Gorgonzola or blue cheese

How to prepare:
Grill the pear slices on a medium heat with the grid low over the coals. Try not to turn it too much so you get nice even grid marks on them. You can leave them on one side till you see the colour change and the flesh starts softening, turn over and even out the other side. Once done cut into smaller pieces, add to the leaves and crumb the cheese over. If the pears are not that sweet, drizzle a tiny bit of balsamic vinegar mixed with slightly warm honey over them. Alternatively, if you are lucky with sweet pears, just add balsamic. Quick and tasty and looks really nice on a plate.

Banana surprise

What you’ll need
• 1 banana per person
• Barone chocolate
• Marshmallows

How to prepare:
Make an incision along the length of the banana; you are going to stuff this with a mixture of cubed chocolate and marshmallows. Keep the skin as intact as possible because you don’t want your filling to leak out. Now wrap each individual banana in tin foil. Make sure you end the foil folding on top so you know which is the top of the banana. Put your foil packages on a medium grid that is low over the fire, try not to get the top of your banana facing downwards too long. Lightly feel them as they cook, as soon as they are soft like an over ripe avo, you know they are good to go. Serve with some vanilla ice cream, and eat them warm.

Rain or shine, we braai. Every day in SA is a good day for a braai.

Image: LianeM/Shutterstock.com

Written by

JanieB is a digital wizz and is building her own house! But she loves beauty products as much as the next girl.

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  1. Firefly

    Interesting recipes!!!! Thanks for sharing!

    5 years ago •

  1. Maddy

    Like the recepies, especially pear salad sounds yum.

    5 years ago •

  1. Tasha

    How did I miss this one. I am going to give a banana surprise a try next time.

    5 years ago •

  1. Chicara

    We didn’t do fish, but that snoek sounds delicious – for next time! ;)

    5 years ago •

  1. BeautyBloggess

    The pear salad sounds amazing!

    5 years ago •

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