Winning braai recipes you should definitely try at home
If you missed out on the Sunday Times Goodlife Gautrain Taste Experience and want to flex your braaimaster muscles, here are the three winning recipes
WINNERS: BOITUMELO THEO TSELENG & LESEGO TSELENG, JOHANNESBURG
We are twin sisters who live in Waverley, Johannesburg. Growing up, our Sundays have always been enjoyed around a braai. Our recipe was inspired by our mom, who taught us this recipe and now it has become our signature dish, especially when we have visitors.
THE TRADITIONAL BRAAI CHICKEN, PAP AND CHAKALAKA
1 whole chicken
5ml (1 tsp) cumin seeds
15ml (1 tbsp) coriander seeds, toasted
3 garlic cloves, toasted
1 chilli, crushed
5ml (1 tsp) sea salt
A pinch each of mustard powder,
cayenne pepper and chilli powder
10ml (2 tsp) light brown sugar
15ml (1 tbsp) butter
Splash of olive oil
10ml (2 tsp) brown vinegar
1.5 litres (3 cups) maize meal
500ml (2 cups) water
500ml (2 cups) boiling water
250ml (1 cup) chakalaka
Method: Prepare a braai.
Using a sharp knife remove the backbone of the chicken. Open it up and flatten by pushing with the heel of the hand. Transfer to a marinating dish.
Mix all the ingredients for the chicken and rub all over the bird and let it marinade for at least an hour. Best stored in the fridge.
Slowly braai slightly elevated over moderately hot coals for about 40–50 minutes, turning halfway.
Remove and rest for 10 minutes covered with foil.
Mix half a cup of maize meal with cold water in a medium pot.
Place on the stove and add the boiling water with a generous pinch of salt.
Continue stirring till smooth and bring to a simmer and cook for 20 minutes.
Portion the chicken and serve with the pap and chakalaka. SECOND PLACE: GRESHAM MADHAN & COLLEEN OLIVER, DURBAN
This was my grandmother’s most loved recipe. She was so passionate in all that she did and it comes through in her mouth-watering creations. This recipe beautifully combines a variety of flavours - sweet, savoury, spicy and smoked.
‘OFF THE RAILS’ BRAAIED SNOEK
60ml (4 tbsp) soy sauce
30ml (2 tbsp) apricot jam
30ml ( 2 tbsp) crushed pineapple
60ml (4 tbsp) lemon juice
45ml (3 tbsp) olive oil
5ml (1 tsp) crushed cumin
Pinch of smoked paprika
2.5ml (½ tsp) crushed coriander seeds
75ml (5 tbsp) fruit chutney
Salt and freshly ground black pepper
1kg lightly smoked snoek
1-2 fresh peaches (or use nectarines or plums)
3 lemons, cut into wedges
Method: Prepare the braai.
Mix all ingredients together except the fish and brush mixture onto the snoek. Over medium coals place the fish skin side down on the grid, basting frequently.
The fish is cooked if it flakes easily – about 10 minutes.
Place the peach slices and lemon wedges on the grill and braai until lightly charred.
Serve the fish with the peaches and lemon wedges. THIRD PLACE: ILLONA GREEF & DELPHINE VAN REELS, ENNERDALE, GAUTENG
As moms we often try fun, new and creative ideas, like these "turtles" for a family braai. We love good food. Food is our friend and cooking is our game.
'TURTLES' ON THE FAST TRACK
500g quality boerewors or use beef mince
1 large onion, finely chopped
500g streaky bacon
160g cheddar cheese
125g vienna sausages or sausages of choice
Method: Using a sharp knife cut a fine slit in the boerewors skin and squeeze out the meat into a bowl.
Add the onion and mix through.
Using two strips of bacon for each ‘turtle’, lay the bacon over a small bowl, about the width of a small burger pressing the bacon down to line the bottom.
Divide the mixture into 6 equal portions and for each press half of the meat into the bowl lined with bacon.
Sprinkle cheese over the mixture and add the remaining mince.
Seal the meat with the bacon, adding another strip if necessary, flattening slightly.
Secure with toothpicks.
Place on the braai grid and braai, turning frequently till cooked through and the bacon is crispy...