Hello mense. How are you all doing?
Yay for another shorter week.
I dunno about you guys but I’m loving it! Since Easter weekend has passed and we are officially moving away from pickled fish and all our fish recipes, one cannot but lus for ’n lekker stukkie vleis.
Since we all still on a kuier vibe and the end of this week also happens to be pay day (and long weekend) it’s the perfect time to act on all those vleis lussies and get those fires lit and braai!
I love how easy and effortless a braai is, especially if you are having friends or family over. Everyone brings something and it makes the load so much easier.
Either ask your chommies to bring their own vleisies, or if you can afford to sort out the meat (or chicken) let them bring the slaai, rolls and drinks.
When it comes to the meat, you can do a selection of chops, steaks or if you want to keep it within the budget a lekker chicken or even do gourmet boerie rolls.
My favourite braai is always a lekker tjoppie or chicken tikka kebabs.
When it comes to the chops I always like a lekker saucy marinade. I marinate it the night before, so it tenderises the meat lekker and just when it’s ready to come off the braai, I make sure to add some extra sauce making it lekker saucy.
When it comes to kebabs I always make sure I marinate it in a tikka and yoghurt marinade. The spices and yoghurt gives it a lekker flavour and the yoghurt also acts as a tenderiser, making the kebabs soft, tender and juicy.
When we braai we always tend to marinate our meats, which is awesome for flavour but be sure to remove your meats from the fridge before your braai.
It’s always good to bring your meats to room temperature before you are putting it on the fire. In this way it cooks better, more evenly and the taste is ten times more flavourful.
Have a lekker long weekend peeps and get those fires lit!
For more recipes or baking and cooking inspiration, visit my website www.sprinklesandspice.co.za or visit my social media platforms on Instagram, Facebook or TikTok @sprinklesandspicect or Sprinkles and Spice by Farzana Kumandan.
Love, Your Cooksister.
Braai chops
Ingredients
1-2kg chops
3 heaped tablespoons BBQ or steak and chops spice
1 tablespoon coarse black pepper
1 teaspoon white pepper
1 large, grated garlic clove or 1 tablespoon garlic flakes
½ tsp onion powder
1 tsp smoked paprika.
4 tablespoons tomato sauce
½ cup Mrs Ball's chutney
1 cup BBQ or braai sauce
Method
Clean, rinse and drain the meat of all excess water. Tap dry with roller towel. In a large bowl mix all the spices and sauces together. Add the chops, mix well and marinate for at least two hours or overnight, before braaiing. Grill over a hot heat or coals, turning regularly as basting with every turn (optional).
Braai Chicken
Ingredients
1-2kg chicken pieces or fillet
3 heaped tablespoons braai chicken spice
1 tablespoon coarse black pepper
½ tsp onion powder
1 tsp smoked paprika
1 cup chicken braai sauce
¼ cup sweet chilli sauce
Method
Clean, rinse and drain chicken of all excess water. Slit the chicken and tap dry with roller towel. In a large bowl mix all the spices and sauces together. Add the chicken, mix well and marinate for at least two hours or overnight, before braaiing. Braai over medium heat or coals, basting with marinade after every turn.
Sirloin / T-bone or Steak
Ingredients
2kg Steaks
¼ cup coarse salt
1 tablespoons coarse black pepper
1 tablespoon white pepper
2 tablespoons barbeque spice
Rosemary
Method
Rinse the steaks and allow to drain excess water. Pat dry with paper towel. Coat generously with coarse salt. Dry rub on your spice and allow to marinate for at least two hours or overnight. At least an hour before grilling. remove from the fridge and allow meat to come to room temperature. Grill over a hot heat or coals, turning regularly.
Chicken Tikka Kebabs
Ingredients
1kg chicken breast or thigh fillets
1 pack robot peppers
1 large onion
2 tablespoons yoghurt
2 tablespoons tikka or tandoori spice
A dash of lemon juice
1 tsp smoked paprika
Method
Spice the chicken and marinate overnight. Before preparing the kebabs, rinse or soak the sosaties sticks in water. Cut the peppers and onion into large chunks. Skewer the chicken, peppers and onion on the sosaties stick. Braai over medium to hot coals.
Steak and Chops Dry Marinade
Ingredients
2kg Steak or Chops
¼-½ cup coarse salt
1 heaped tablespoons coarse black pepper
1 tablespoon white pepper
3 tablespoons barbeque spice
Method
Rinse the meat and allow to drain excess water. Pat dry with paper towel. Coat generously with coarse salt. Dry rub on your spice and allow to marinade for at least two hours or overnight. At least an hour before grilling. remove from the fridge and allow meat to come to room temperature. Grill over hot coals, turning regularly.
**Optional: Add fresh bay leaves, rosemary or garlic for extra flavour