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Father’s Day Feast

I love a braai, but in France, you can’t make a Kameeldoring-fuelled fire without getting arrested. So, you have to make do with gas. Over the years, though, I’ve gotten so used to braaiing on gas that I’ve become quite an expert – even if I do say so myself. This collection of recipes are some of my favourite braai hits of the moment, and just make the perfect braai platter!

HONEY BARBEQUED QUAILS

SERVES: 2

INGREDIENTS

2 quails

30 ml tomato sauce

10 ml apple cider vinegar

pinch of paprika

pinch of ground ginger

15 ml honey

finely grated zest of 1 lemon

salt and freshly ground black pepper

1 lemon, sliced in half

METHOD

Lay the quails flat on your work surface. Cut open the backbone of the quail with a sharp knife or scissors. Flatten the birds.

Place the tomato sauce, vinegar, paprika, ginger and honey in a mixing bowl. Add the lemon zest and mix well.

Place the quails on the braai. Season with salt and pepper. Braai the quails for a couple of seconds on one side and squeeze some lemon over the quails.

Turn the quails over and start basting with the marinade.

Braai the quails for about 2 – 3 minutes. Turn the quails over again and give them another basting with the marinade. Continue basting and turning the quails. Grate more lemon zest on top.

CARPETBAG STEAK

SERVES: 2 – 4

INGREDIENTS

half fillet steak

4 – 6 fresh oysters

salt and freshly ground black pepper

finely grated zest of 1 lemon

2 slices pancetta

METHOD

Slice a pocket along the length of the fillet. Place the oyster in the cavity. Season the fillet with salt and pepper and sprinkle with lemon zest. Place 2 slices of pancetta in the cavity and use toothpicks to close the steak.

Wrap the steak with the rest of the pancetta and secure with toothpicks.

Place on the braai with the cut side down – the reason for this that the meat will close naturally.

Once the fillet has browned turn the fillet over.

Braai the steak to your liking.

Remove the steak from the braai and season with more salt and pepper. Let the meat rest for a minute before you slice it.

SPAGHETTI VONGOLE

SERVES: 2

INGREDIENTS

30 ml olive oil

2 cloves garlic, finely chopped

50 g (55 ml) butter

10 slices moist biltong

handful parsley, roughly chopped

about 15 clams

125 ml white wine

finely grated zest of 1 lemon

juice of 1 lemon

250 g fresh spaghetti, cooked

salt and freshly ground black pepper

METHOD

Place a pot on the braai. Heat the oil in the pot and add the garlic. Fry the garlic for 1 minute. Add the butter and once its melted add the biltong, parsley, and clams. Add the wine and close the pot with the lid. Leave it on the fire until the clams have opened, and the wine has reduced slightly.

Add the cooked pasta and serve.

BEEF BOBOTIE KOFTAS

SERVES: 4

INGREDIENTS

500 g beef mince

5 ml ginger cumin

5 ml ground coriander

2 ml ground ginger

4 ml ground cinnamon

10 ml curry powder

10 ml turmeric

1 egg, beaten

salt and freshly ground pepper

10 ml finely chopped rosemary leaves

finely grated lemon zest

METHOD

Strip half of a long rosemary stick of its leaves. Soak you rosemary sticks for about 30 minutes to prevent them from burning. Finely chop the stripped rosemary leaves.

Place the mince in a mixing bowl and add the cumin, coriander, ginger, cinnamon, curry powder, lemon zest and turmeric. Add the egg and mix well with your hands. Season with salt and pepper and add the chopped rosemary. Shape the meat around the rosemary sticks and wrap the remaining leaves on the stick with foil.

Place on the fire and braai until cooked. Remove the foil before serving, and garnish with lemon zest.

APPLE JAFFLES

SERVES: 2

INGREDIENTS

50 g (55 ml) butter

2 red apples, peeled and diced

 

100 g (125 ml) sugar

10 ml ground cinnamon

1 star anise

melted butter

4 slices raisin bread

METHOD

Melt the butter in a saucepan. Add the apples, sugar, cinnamon and star anise. Cook until the apples are soft. Let the mixture cool. Brush the raisin bread with melted butter and place the buttered side of the bread on each side of the jaffle pan. Spoon some of the apple mixture in the middle of the pan and close. Place on the fire and start turning the pan once the jaffle is cooked on one side. Cook until the bread is nice and crispy on both sides.

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