Bacon and Butter Brussels Sprouts

Bacon and Butter Brussels Sprouts

Ingredients:

  • 1kg Brussel Sprouts
  • 2 Tbsp of good olive oil
  • 250g Streaky bacon (Cut into strips)
  • 80g Butter
  • 200g Crème fraîche
  • Salt & Pepper
  • Large cast iron or steel pan

Braaiing Instructions

  • Make a medium-hot fire and heat the pan. Add the bacon and the butter and sauté until the bacon is crispy.
  • Add the Brussels sprouts and toss them in the pan to coat with butter and bacon. Add seasoning to taste.

Pro Tip: You can precook the Brussels sprouts in a pot on the stove, this will cut the cooking time on the fire dramatically, but still add all the flavour of the fire.

  • Fry until the sprouts are soft and warm through. Serve immediately.
  • Dish into a serving plate, garnish with crème fraîche and enjoy!

This goes well with:

Bratkartoffeln on the Braai

Bratkartoffeln on the Braai Ingredients: 1kg Potatoes 2 Tbsp of good olive oil 4 Tbsp of Butter 2 finely chopped Onions 120g Bacon or bacon bits ¼ bunch of Parsley,
Click for Full Recipe

Coke Smoked Turkey

Coke Smoked Turkey Ingredients Turkey: 1 x Free range Turkey Lots of crushed garlic Braai Spice Sea Salt & Black Pepper Stuffing: 1 x sweet apple (chopped) 2 large Onions
Click for Full Recipe

Braai’ed Banana Dessert

Previous Next Braai’d Banana with Cointreau Liqueur, Chocolate Sauce and Pistachio Ice Cream Ingredients 1 Large Banana per person 25ml Cointreau Liquor per Banana Chocolate Sauce Pistachio Ice cream Cooking
Click for Full Recipe

Bratkartoffeln on the Braai

Bratkartoffeln

on the Braai

Ingredients:

  • 1kg Potatoes
  • 2 Tbsp of good olive oil
  • 4 Tbsp of Butter
  • 2 finely chopped Onions
  • 120g Bacon or bacon bits
  • ¼ bunch of Parsley, chopped
  • ½ tsp Marjoram
  • Salt & Pepper
  • Large cast iron or steel pan

Braaiing Instructions

  • Peel the potatoes and cut into 5mm slices.

Pro Tip: In Germany the best type of potatoes for this dish are the “festkochend” types.

Pro Tip: Place the sliced potatoes into cold water and let it stand for 15 minutes. This extracts some of the starch. And less starch means crunchier potatoes!

  • Make a medium – fire and heat a bit of Olive Oil and butter in a pan.

Pro Tip: The best fat to use is goose fat. I saved my goose fat from the goose we smoked a few weeks ago and used that. Butter and olive oil is a good alternative.

  • Add the bacon and the onions to the pan and cook until the onions are done. Remove and place in a separate bowl.
  • Add rest of the butter and olive oil to the pan and let it heat up properly. Make sure the bottom of the pan is fully coated so that the potatoes can fry properly.
  • Salt the potatoes and add the marjoram. Let the potatoes fry for the next 15 to 20 minutes (depending on thickness) until done.

Pro Tip: Make sure there is enough fat in the pan to ensure the potatoes does not burn. Also do not stir too often – allow the potatoes enough time to crisp up while it is lying in the hot fat.

Pro Tip: If you want really crispy potatoes add a bit of Semolina (Deutsch = Grieß) to the potatoes.

  • Once the potatoes are done, add the bacon and onions, fry another 3 minutes, and remove from heat.

Dish into a serving plate, garnish with parsley and enjoy!

This goes well with:

Bacon and Butter Brussels Sprouts

Bacon and Butter Brussels Sprouts Ingredients: 1kg Brussel Sprouts 2 Tbsp of good olive oil 250g Streaky bacon (Cut into strips) 80g Butter 200g Crème fraîche Salt & Pepper Large
Click for Full Recipe

Coke Smoked Turkey

Coke Smoked Turkey Ingredients Turkey: 1 x Free range Turkey Lots of crushed garlic Braai Spice Sea Salt & Black Pepper Stuffing: 1 x sweet apple (chopped) 2 large Onions
Click for Full Recipe

Braai’ed Banana Dessert

Previous Next Braai’d Banana with Cointreau Liqueur, Chocolate Sauce and Pistachio Ice Cream Ingredients 1 Large Banana per person 25ml Cointreau Liquor per Banana Chocolate Sauce Pistachio Ice cream Cooking
Click for Full Recipe

Coke Smoked Turkey

Coke Smoked Turkey

Ingredients

Turkey:

  • 1 x Free range Turkey
  • Lots of crushed garlic
  • Braai Spice
  • Sea Salt & Black Pepper

Stuffing:

  • 1 x sweet apple (chopped)
  • 2 large Onions (chopped)
  • 500ml Coca Cola/Pepsi/Fritz Cola
  • 150g butter
  • Salt & Pepper

Gravy:

Braaiing Instructions

  • Make sure you plan the smoke as it takes roughly 10 hours to smoke the Turkey at these low temperatures. Preheat your smoker to 110 degrees Celsius. The low temperature keeps the turkey juicy and allows it to become soft and tender.
  • Remove the Turkey from its wrapping and wash properly with cold water, taking extra care to rinse the inside from all blood. Pat dry with paper towel and make sure all feathers have been properly removed.
  • Use your favourite braai spice and mix with enough crushed garlic to rub over the whole bird. Left over garlic and spice can be mixed with the stuffing.
  • Remove all the innards from the turkey, mix all the ingredients for the stuffing together and stuff the turkey.
  • Insert temperature probes in the breast and inner thigh and then place disposable tray below the turkey. Fill the pan with the remaining Coca Cola / Pepsi/ Fritz Kola, place the turkey indirectly on the heat and close the smoker.

 Pro Tip: The choice of wood to smoke is really important. I chose to use Applewood and it really complimented the turkey well. Hickory will also work well but be careful of stronger woods like mesquite. Also remember that you do not want to see thick billows of smoke coming from the smoker – too much smoke generally makes the meat bitter. Rather aim for a continuous flow of light smoke. And remember… If you’re lookin’, you ain’t cookin’!

  • Let the Turkey smoke for 2-3 hours and then check the moisture levels of the tray. At this point I place the Turkey on top of some veggies in the roasting tray and cover everything with tinfoil.

Pro-Tip: At this point the meat would have absorbed more than enough smoke and by covering with tinfoil you are locking in the moisture, instead of letting it escape in the heat.

  • Keep monitoring your temperature probes. You are looking for an internal temperature on the breast of 68 C and 70 C on the inner thigh. Once these temperatures are reached, then add more coal and heat the grill to 200 C. Remove the foil and the tray and place the turkey directly on the grid.

Pro Tip: Heating the smoker so high for the last 45 – 60 minutes of your cook crisps the skin. If you do not do this, the skin could turn out a bit rubbery.

  • While the turkey is finishing its smoke, you can make a quick gravy with the juices left in the tray. Scoop 2 cups of juices out of the tray and add it to a saucepan. Add 1 cup of red wine and 1 Tbsp of stock (I like to use Gefro). Bring to a rolling boil and cook for 5 minutes.

Pro Tip: For some added flavour, you can make the sauce and place the open saucepan in the smoker to absorb some more of the flavours.

  • Once the turkey breast reaches an internal temperature of 74 C and the inner thigh 80 C, you can remove the turkey from the smoker. Let it rest for 5 to 10 minutes.

Carve and enjoy!

This goes well with:

Bacon and Butter Brussels Sprouts

Bacon and Butter Brussels Sprouts Ingredients: 1kg Brussel Sprouts 2 Tbsp of good olive oil 250g Streaky bacon (Cut into strips) 80g Butter 200g Crème fraîche Salt & Pepper Large
Click for Full Recipe

Bratkartoffeln on the Braai

Bratkartoffeln on the Braai Ingredients: 1kg Potatoes 2 Tbsp of good olive oil 4 Tbsp of Butter 2 finely chopped Onions 120g Bacon or bacon bits ¼ bunch of Parsley,
Click for Full Recipe

Braai’ed Banana Dessert

Previous Next Braai’d Banana with Cointreau Liqueur, Chocolate Sauce and Pistachio Ice Cream Ingredients 1 Large Banana per person 25ml Cointreau Liquor per Banana Chocolate Sauce Pistachio Ice cream Cooking
Click for Full Recipe

Fried Camembert Mushroom with Cherry Tomato & Ginger Jam

Camembert Mushroom

with Cherry Tomato and Ginger Jam

Tomato Ginger Jam

Ingredients:

  • 1 Tbsp Coconut oil
  • 450g Cherry Tomatoes
  • 3 Tbsp Xylitol
  • 1 tsp Chili Flakes
  • 1 Tbsp Ginger (freshly grated)
  • Sea salt and Black Pepper

Braaiing Instructions

  • Make a medium fire.
  • Melt the Coconut oil in a saucepan and then add the rest of the ingredients. Stir just enough to coat the Tomatoes with the spices. Simmer, without stirring, for 7 – 10 minutes) or until the tomatoes start to ooze.

Pro Tip: DO NOT STIR! The whole tomatoes look and taste awesome.

  • Reduce the heat and gently simmer until the syrup reduces to a thicker and darker color.
  • Remove from the heat and place a lid on top to retain the heat. Once it has reached room temperature it can be bottled and kept in the refrigerator.  
  • Finally use as garnish on the Fried Camembert & Mushroom.

Enjoy!

This goes well with:

Chakalaka Tomahawk Steak

Chakalaka Tomahawk Steak Chakalaka is a traditional, spicy South African Relish that can be found at most braais. It is very versatile and can be eaten with almost any meat,
Click for Full Recipe

Surf and Turf – Prawns and Beef Fillet

Prawns & Beef Fillet Surf & Turf Previous Next The Braai Ingredients: 1 Whole Beef Fillet 1,5 kg of Tiger Prawns BraaiZeit “Boerewors in a Bag” Rub BraaiZeit China Rub
Click for Full Recipe

Crêpes on the Braai

Crêpes on the Braai With the crêpes – a beautiful bottle of bubbles because all fine celebrations should include some bubbles and we always love the Pinot Rosé Brut from
Click for Full Recipe

Chakalaka Tomahawk Steak

Chakalaka Tomahawk Steak

Chakalaka is a traditional, spicy South African Relish that can be found at most braais. It is very versatile and can be eaten with almost any meat, sausages or with mielepap. We do not traditionally have a Chakalaka spice, but it is becoming more and more popular, especially here in Germany. Unfortunately, most of them have nothing to do with Chakalaka and I have therefore made my own version that I believe mirrors the flavour profile of the traditional Relish. Let’s get braaiing!

The Steak

You will need:

  • Tomahawk Steak(s)

Ingredients for the Chakalaka Spice:

  • 1 x Tsp Paprika
  • ½ x Tsp Curry Powder
  • ¼ x Tsp Cayenne Pepper (optional – adjust depending on how hot you like it)
  • 1/3 x Tsp Dried Chili
  • ¼ Tsp x Garlic Powder
  • 2/3 x Tsp Dried Origanum
  • ¼ x Tsp Onion Flakes
  • ½ x Tsp Sea Salt flakes
  • ¼ x Tsp Freshly ground Black Pepper

Braaiing Instructions

  1. We start by taking your steak out of the fridge and letting it come to room temperature and then getting all the ingredients ready for the Chakalaka Relish. Peel and dice your carrots finely (julienne-style), slice the onions into chunky rings and the tomatoes and peppers into small squares. Also peel and crush 2 cloves of Garlic and keep all ingredients in separate bowls, ready to add.
  2. Make a fire with high heat. Make sure you create both a direct and indirect heat zone. This is necessary if we are going to cook such a huge steak properly. While waiting for the coals, make the spice.
  3. Simply add the spices together and mix thoroughly. Empty into a shaker and keep handy to add the spice when you are braaiing.

Pro Tip: Do not spice your steak before braaiing. The high heat we are going to use to sear the steak with and create that beautiful crust will burn your spices and give them a bitter taste.

  1. Once your fire is scorching hot, place the steak directly on the heat and let it build a nice crust. Turn and do the same on all the sides before moving it onto the indirect heat zone.

Pro Tip: The steak WILL stick to the grid initially (if it doesn’t, your fire isn’t hot enough!). If the steak is “stuck” when you want to turn it over, then it means it hasn’t caramelized enough yet. Leave it alone and only turn it once it releases by itself. This is how you build that beautiful, caramelization on the outside.

  1. Once the steak is on the indirect heat, you can season it using the Chakalaka Spice. Leave the steak on the indirect zone, rotating, adding spice, and turning occasionally to ensure it gets even heat until it reaches an internal temp of 55C (depending on the size of the Tomahawk and the heat this can take up to 45 mins), then remove it from the heat and let it rest for 5 – 10 minutes before serving.

Pro Tip: The perfect internal temperature for a medium steak is 59 – 60C. We remove the steak from the heat at 55C because the internal temperature will continue to rise even after we take it off the heat before settling down at about 60C after 5 – 10 minutes. If you like your steak more Medium Well done, then you want to take it off the heat when the internal temp reaches 62C and for Medium Rare take it off at 52C.

  1. Immediately once you place the Tomahawk on the indirect zone, start with your Chakalaka Relish (ideally on a different heat source because you need to stir it and when you have the lid open on the indirect zone, then your meat is not getting any heat).

 

The Chakalaka Relish

Ingredients for the Chakalaka Relish:

  • Red, Yellow and Green Pepper (1 each)
  • 1 x large Onion
  • 1 x Carrot (Julienne)
  • 1 x large Tomato (Diced)
  • Fresh Garlic (crushed)
  • 1 x Tsp Tomato Paste
  • 1/3 a head of Cabbage (sliced)
  • Baked Beans (can)
  • 1 x Tbsp Paprika
  • 2/3 x Tbsp Curry Powder
  • 1 x Tsp Cayenne Pepper (optional)
  • 1 x Fresh Chili (sliced)
  • Olive Oil
  • Salt and Pepper to taste

Cooking Instructions

  1. Heat a cast iron pan on medium heat and add some Olive Oil. Brown your onions for 3 -4 minutes and add the Garlic and Carrots.
  2. Cook for a further 3-4 minutes and add the Peppers. Stir while cooking until the Carrots are al dente (or in braai terms, they start to droop a bit).
  3. Add the Paprika, Curry powder and Cayenne Pepper and mix through. Once incorporated add the diced Tomatoes, Cabbage and Tomato Paste and again stir through thoroughly.
  4. Add the Baked Beans and the Chili and let it simmer slowly for 20 minutes on medium heat, stirring every so often to let the ingredients and flavours combine. Once its ready, keep it on low heat and serve with your Tomahawk.
  5. When the Tomahawk has rested, serve and enjoy!

 

This goes well with:

Braai’d Pumpkin with Goat’s Cheese Salad

Braai’d Pumpkin with Goat’s Cheese Salad Previous Next Salad 600g Pumpkin (I used Hokaido) Good Olive Oil 1 Tbsp Brown Sugar (optional) 1 Tsp Cumin 1 Tbsp roasted & ground
Click for Full Recipe

Braai’d Asparagus with Hollandaise Sauce

Braai’d Asparagus with Hollandaise Sauce Spring brings many delights, best of which is white asparagus. With asparagus season in full swing, we want to show you how to add this
Click for Full Recipe

Braai’ed Banana Dessert

Previous Next Braai’d Banana with Cointreau Liqueur, Chocolate Sauce and Pistachio Ice Cream Ingredients 1 Large Banana per person 25ml Cointreau Liquor per Banana Chocolate Sauce Pistachio Ice cream Cooking
Click for Full Recipe

Surf and Turf – Prawns and Beef Fillet

Prawns & Beef Fillet

Surf & Turf

The Braai

Ingredients:

  • 1 Whole Beef Fillet
  • 1,5 kg of Tiger Prawns
  • BraaiZeit “Boerewors in a Bag” Rub
  • BraaiZeit China Rub
  • Good Olive Oil
  • BraaiZeit Creamy Peri-peri Sauce
  • BraaiZeit Garlic & Rosemary Oil
  • Sea salt and Black Pepper

Braaiing Instructions

Clean your prawns by cutting them open along the back and removing the vein. Then split your prawns into 2 bowls and marinade liberally – one with the BZ Creamy Peri-peri sauce and the other with the BZ Garlic & Rosemary oil. Cover and put in the fridge.

  • Clean your fillet by removing the silver skin. I also like to make sure the fillet is clean and there are not any ragged pieces on the sides – remember, your guests eat with their eyes too!
  • Rub some olive oil all over the fillet and then add both the BZ “Boerewors in a Bag”- and the BZ China Rub.
  • Cover liberally and form a crust around the whole fillet.
  • Place in a container, close and refrigerate.

Pro Tip: Make sure you marinade both the meat and the prawns for at least 6 hours, but preferably overnight. Remember you are going to braai the fillet whole and you need the spices to draw into the meat to give that bland fillet some flavour!

  • Take your meat and prawns out of the fridge at least an hour before you plan on braaiing them.
  • Make a medium-hot fire and sear the fillet on the outside while the fire is nice and hot.

Pro Tip: Be careful not to burn the spices! You want the meat to caramelize and form a crispy, delicious barrier. However, burning the spices will ruin the meat and add a bitter taste. If necessary, forget the golden rule of not turning your meat too often. Rather turn it, than burn it…

  • Once the meat has caramelized, move it to medium heat and measure the internal temperature. Yes, the pros can do it by gauging the “bounce rate”, but a whole fillet is a different kettle of fish. Put your ego in your pocket and rather use a temperature probe before you ruin a great piece of meat. You are looking for 58C for Rare, 60-65C for medium rare. Remove from fire and let it rest while you braai the prawns.
  • Reheat your Green Peppercorn sauce on the fire about 10 minutes before you serve this feast.
  • Prepare and get your prawns ready in advance as they only take about 4 minutes to make (depending on how hot your fire is). Place the all the prawns on a medium hot fire. Leave for roughly 2 minutes and then turn for another 2 minutes.

Pro Tip: The prawns are ready the moment the shell turns a bright pink, and the meat is not semi-translucent anymore. Do NOT overcook the prawns. If they are bright pink and difficult to remove from the shell, then you overcooked them.

  • Place the meat and the prawns in separate serving dishes and serve with veggies of your choice

Enjoy!

The Sauce

Ingredients:

  • Madagascan Green Peppercorn Sauce
  • 5 Tbsp Green Peppercorns
  • 1 Tbsp Butter
  • 50 ml Brandy or Cognac
  • 400ml Cream
  • 2 Tbsp Dijon Mustard
  • 2 Tbsp Lime juice
  • Salt & Pepper to taste

Cooking Instructions

  • Make a medium fire and place your cast iron saucepan on the fire to heat up while you prepare the ingredients.
  • Crush 3Tbsp of the Green Peppercorns using a Pestle & Mortar & keep 2 Tbsp whole.
  • Melt the butter in the saucepan and then sauté both the crushed and uncrushed Green Peppercorns in the butter for about 3 minutes.
  • Add the Brandy or Cognac and cook for another minute.

Pro Tip: If you don’t want any alcohol in your sauce, or you want to impress your guests with a fire show, flambé your sauce now.

  • Now add all the other ingredients and keep stirring until the sauce starts cooking. The moment it starts boiling, the sauce is ready.
  • Remove from the heat. You can do this before and just reheat before you serve.

Pro Tip: Do not let the sauce boil for too long as this will cause the cream to split.

  • Serve with medium-rare beef and enjoy!

This goes well with:

Braai’d Pumpkin with Goat’s Cheese Salad

Braai’d Pumpkin with Goat’s Cheese Salad Previous Next Salad 600g Pumpkin (I used Hokaido) Good Olive Oil 1 Tbsp Brown Sugar (optional) 1 Tsp Cumin 1 Tbsp roasted & ground
Click for Full Recipe

Braai’d Asparagus with Hollandaise Sauce

Braai’d Asparagus with Hollandaise Sauce Spring brings many delights, best of which is white asparagus. With asparagus season in full swing, we want to show you how to add this
Click for Full Recipe

Braai’ed Banana Dessert

Previous Next Braai’d Banana with Cointreau Liqueur, Chocolate Sauce and Pistachio Ice Cream Ingredients 1 Large Banana per person 25ml Cointreau Liquor per Banana Chocolate Sauce Pistachio Ice cream Cooking
Click for Full Recipe

Braai’d Pumpkin with Goat’s Cheese Salad

Braai'd Pumpkin

with Goat's Cheese Salad

Salad

  • 600g Pumpkin (I used Hokaido)
  • Good Olive Oil
  • 1 Tbsp Brown Sugar (optional)
  • 1 Tsp Cumin
  • 1 Tbsp roasted & ground Coriander
  • 1 Tsp ground Nutmeg
  • 200g of your favourite, soft Goat’s Cheese
  • 2 Tbsp Sunflower seeds
  • 150g Rocket
  • Salt & Pepper

Dressing:

  • 75 ml good Olive Oil
  • 1 lemon
  • 3 Tsp of Dijon Mustard
  • Salt & Pepper

Add the juice of the lemon and the Dijon Mustard in a bowl and whisk together. Continue whisking while adding the olive oil slowly until it’s nicely combined. Season to taste.

Cooking Instructions

  • Make a medium-hot fire.
  • Peel the pumpkin and cut into 2 x 2 cm cubes (or big enough so it doesn’t fall through your braai grate).

Pro Tip: Place the whole pumpkin on indirect heat on the braai and let it cook until the skin is soft (+- 30 minutes). Let it cool, peel and then cut into cubes with a sharp knife

  • Toss the Pumpkin in oil, sugar, cumin, coriander, nutmeg, salt and pepper until it’s fully covered.

Pro Tip: The sugar helps the pumpkin to caramelize.

  • Place on the braai and let it roast until the edges are crispy and golden brown (about 45 minutes). Then remove and set aside to cool.

  • Once cool, place the rocket on a serving dish and place pumpkin ion top.

  • Break the goat’s cheese into smaller chunks and place on top of the pumpkin.

  • Finally top with the Sunflower seeds and the dressing.

Enjoy!

This goes well with:

Braai’ed Banana Dessert

Previous Next Braai’d Banana with Cointreau Liqueur, Chocolate Sauce and Pistachio Ice Cream Ingredients 1 Large Banana per person 25ml Cointreau Liquor per Banana Chocolate Sauce Pistachio Ice cream Cooking
Click for Full Recipe

Smoked Potato Salad

Smoked Potato Salad Ingredients 900g Potatoes 10 Red Onion, (finely sliced) 4 hardboiled eggs (quartered) 100g Bacon bits Mayonnaise to taste ½ tsp Dijon mustard Salt and Pepper to taste
Click for Full Recipe

Traditional Braai’d Lamb Rib & Boerewors

Celebrating Easter the Braaizeit way Here at Braaizeit we like to put our own spin on traditions. For Easter we have decided to give you our version of a traditional
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Braai’d Asparagus with Hollandaise Sauce

Braai'd Asparagus with
Hollandaise Sauce

Spring brings many delights, best of which is white asparagus. With asparagus season in full swing, we want to show you how to add this delicacy to your braai.

Germans have come up with a whole load of nicknames to express their undying passion for asparagus. These range from the “King of the Vegetables” (königliche Gemüse) or the “noble vegetable” (Edelgemüse) to “edible ivory” (essbare Elfenbein) and “white gold” (Weißes Gold).

 

Ingredients

  • 1Kg fresh Asparagus

Hollandaise Sauce –

  • 250g Butter
  • 3 Egg yolks
  • 1 Tbsp Lemon juice
  • 1 Tsp Dijon Mustard
  • 30g Water
  • ½ Tsp Salt
  • Olive Oil
  • Sea Salt
  • Freshly ground Black Pepper

Cooking Instructions

  • Peel the Asparagus and cut the woody ends of. Then rub with good quality Olive Oil and season with Sea Salt and Pepper.

 Pro Tipp: Save the peels and the off cuts to make a delicious Asparagus Cream soup later.

  • Make a fire with medium heat and place the Asparagus indirectly on the heat. The cooking time depends on the thickness of the Asparagus, but they should take between 45 minutes and an hour to cook on the fire.

Pro Tip: I used a gas braai and placed the Asparagus in the middle. I then turned on both burners on the sides which created a convection effect and ensured even cooking. If you are using coals in a kettle braai, just make sure you rotate the Asparagus to ensure even cooking.

  • At the halfway mark (about 30 minutes) I turned on all the burners to a medium high heat and created those beautiful char marks on the Asparagus before taking them off the heat again and letting them finish their cook indirectly.

Pro Tipp: The reason I did it at this point is because the Hollandaise Sauce needs a lot of attention and if I must focus on that while ensuring my Asparagus doesn’t burn on the higher heat, one will go wrong…

  • Start the Hollandaise sauce about 15 minutes before the Asparagus is ready (see cooking instructions below).
  • Once the Hollandaise Sauce is ready, plate the Asparagus directly from the Braai, add the Sauce and dress with salt and pepper.

Cooking the Hollandaise Sauce:

  • Cut the butter into blocks, place a saucepan on your braai and melt the butter on low heat. Pour the butter into a small jug and set aside.
  • Combine the Egg Yolks, Lemon Juice, Dijon Mustard, Salt and Water in the saucepan (still on low heat) by whisking constantly.

 Pro Tip: Do not let the ingredients boil! The secret is to keep it below boiling point.

  • Once combined, start whisking vigorously and slowly pour the hot butter into the saucepan.

 Pro Tip: This takes some real practice, but the key is to pour the hot butter in very slowly while whisking very vigorously. This should ensure that the ingredients combine and form a delicious, creamy Hollandaise Sauce.

Pro pro Tip: Never let the ingredients boil at any point! The moment the sauce comes close to boiling point it will split and be ruined.

  • The moment everything is combined and warmed through, take it off the heat and serve.

Enjoy!

This goes well with:

Braai’ed Banana Dessert

Previous Next Braai’d Banana with Cointreau Liqueur, Chocolate Sauce and Pistachio Ice Cream Ingredients 1 Large Banana per person 25ml Cointreau Liquor per Banana Chocolate Sauce Pistachio Ice cream Cooking
Click for Full Recipe

Smoked Potato Salad

Smoked Potato Salad Ingredients 900g Potatoes 10 Red Onion, (finely sliced) 4 hardboiled eggs (quartered) 100g Bacon bits Mayonnaise to taste ½ tsp Dijon mustard Salt and Pepper to taste
Click for Full Recipe

Traditional Braai’d Lamb Rib & Boerewors

Celebrating Easter the Braaizeit way Here at Braaizeit we like to put our own spin on traditions. For Easter we have decided to give you our version of a traditional
Click for Full Recipe

Beetroot Carpaccio

Beetroot Carpaccio

Ingredients

  • 500g uncooked Beetroot
  • 500g Fresh Parmesan
  • Rocket
  • Olive Oil
  • Sea Salt flakes
  • Freshly ground Black Pepper

Cooking Instructions

  • Make a fire with medium heat. While waiting for the coals to be ready, wash the beetroot thoroughly. No need to peel them.
  • Add your chosen wood chunks for smoking and place the Beetroot on indirect heat at about 120 degrees Celsius.

Pro Tip: I like to use a heavier wood to ensure I get the smoky flavour we are after. A good rule of thumb is that wood used to smoke beef work well with Beetroot too.

  • The Beetroot is done when the skin comes loose and you can easily pull it off with your hands (60-90 mins depending on the size of the beetroots.
  • Remove from the heat and let it cool down to room temperature

Pro Tip: You can do the beetroot the day before or in the morning to save time on the day.

  • Once cold, slice the Beetroot very thin and arrange on a plate. Add Parmesan shavings and Rocket. Dress with Olive Oil, salt and pepper.

This goes well with:

Traditional Braai’d Lamb Rib & Boerewors

Celebrating Easter the Braaizeit way Here at Braaizeit we like to put our own spin on traditions. For Easter we have decided to give you our version of a traditional
Click for Full Recipe

Braai’ed Banana Dessert

Braai'd Banana with Cointreau Liqueur, Chocolate Sauce and Pistachio Ice Cream

Ingredients

  • 1 Large Banana per person
  • 25ml Cointreau Liquor per Banana
  • Chocolate Sauce
  • Pistachio Ice cream

Cooking Instructions

  • Make a medium fire.
  • Place the Bananas whole and unpeeled indirectly on the fire.

Pro Tip: The slower the Bananas braai, the longer they will retain their colour.

  • When the Bananas are soft and warm through-out, place them on direct heat, lie them on their “backs” and make a long slice in the middle of the Banana. Push in from the sides to create a boat shape and fill with a shot of Cointreau.
  • The alcohol should catch fire – let it burn out and then let the Cointreau warm through.
  • Place on a plate, dish up the ice cream and sprinkle with chocolate sauce.

Enjoy!