Smoked Potato Salad

Smoked Potato Salad


  • 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

Cooking Instructions

  • Make a medium fire and use the indirect smoking method.
  • Place your washed potatoes with skin on the fire and add your favourite woodchip to smoke. I used Apple Wood chunks from Weber.
  • Smoke at 180C for roughly 40 minutes or until soft.
  • Once done remove from the fire and allow to cool.
  • Slice into large pieces and add all the other ingredients.
  • Mix carefully to ensure you do not mash the potatoes.

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 lamb meal, but making it all on the braai.

We paired this with a lovely Beetroot Carpaccio side dish, enjoy!

Braaizeit Lamb Ribs and Boerewors 007 Braaizeit Recipe Side Dish Beetroot Carpaccio 01

Traditional Braai’d Lamb Rib & Boerewors


  • 1 Lamb Rib (serves 4 with boerewors or 2 without)
  • Boerewors (100 -150g per person)
  • 1 Lemon
  • Sea Salt flakes

Basting Sauce

  • 2-3 fresh stalks of Rosemary
  • ½ Ripe Lemon
  • 75 ml Worcestershire Sauce
  • ½ tsp Crushed Coriander Seeds
  • 1 clove of crushed Garlic
  • Black Pepper
  • Sea Salt

Cooking Instructions

  • 30 Minutes before you start your fire, prepare the ribs. If there is a lot of fat, score the fat and then squeeze the ripe lemon over the rib, making sure it is covered enough to help the salt stick to it.
  • Rub the sea salt liberally over the ribs, paying special attention top get it into the cuts you made into the fat.
  • Make a small fire with medium to low heat.

Pro Tip: Normally with red meat we want a very hot fire to caramelize the meat, but here the opposite applies: we want low and slow… The rib should braai for a minimum of an hour, but preferably 90 minutes. This ensures the fat is rendered properly and that you get that crispy, caramelized texture in the end.

  • Prepare the basting sauce while waiting for your coals to be ready. Simply squeeze the lemon and mix the juice with the Worcestershire sauce, coriander seeds and garlic and then season to taste with your salt and pepper.

Pro Tip: I like to make a basting brush with fresh Rosemary stalks. I simply use the Rosemary to baste the sauce while the lamb is cooking. You can tie the back ends of the Rosemary together with a small piece of twine or a rubber band. It adds great flavour and as a bonus, impresses your guests too!

  • Gently place on the fire and roast slowly, turning and basting often to avoid it burning.
  • Once the fat has rendered (after about 60 minutes), add some additional coals, and increase the heat to make a medium fire.
  • Place the Boerewors and the Lamb ribs back on the fire and braai until the Boerewors is done and the Lamb is crispy.

Pro Tip: The lamb is done when you can easily tear the ribs apart with your hands. The Boerewors is done when it is golden brown on both sides and snaps easily when you bend it.

  • Take it off the braai and serve hot.

This goes well with:

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 Petri.

Crêpes on the Braai


  • 50g Butter
  • 600ml Milk
  • 250g Flour
  • 4 Eggs
  • Pinch of Salt

Cooking Instructions

  • Mix together until it has the consistency of cream and let it rest for 30 mins.
  • Make a hot fire and place your cast iron pan on the fire at least 5 mins before you make the first pancake.
  • Use a bit of butter to ensure the pancake doesn’t stick.

Pro Tipp: If the butter burns immediately the pan is too hot

  • Let it go for 2-3 minutes on the one side or until golden brown.
  • Flip over for another 60-90 seconds before removing from the heat.
  • Serve hot with your favorite fruits, some Chocolate sauce and spray cream.


This goes well with:

Zwiebelkuchen und Junger Wein

Onion Cake and Young Wine

In the wine-producing regions in Germany, it is customary to celebrate a festival once the harvest season is over and the first wines are ready for drinking. These festivals are called “Besen-und-Straussenwirstchaften”.

The custom originates from the time of the Emperor Karl the Great, who in the 8th Century allowed the vineyards to keep some of the wine they produced for themselves. Along with the new wines, onion cake is traditionally served.

The recipes for onion cake vary from place to place. Which one is the “original” and who “invented” it is not known, however at Braaizeit the onion cake was made on the braai this weekend and what a success it was.



  • Pastry:
  • 150 g low-fat quark
  • 6 tbsp oil
  • 1 egg
  • 300 g flour
  • 1 sachet baking powder
  • 1 pinch salt
  • Separating spray


  • 1 kg onions, cut into strips
  • 150 bacon, diced
  • 200 g sour cream
  • 3 eggs
  • a little salt, pepper, nutmeg, ground cumin, marjoram and dried chili
  • 2 tbsp rapeseed oil


For the filling, preheat the grill for direct heat (185°C) with a Dutch Oven or a griddle or alternatively a pot (4L) on the cooker. Pour in the rapeseed oil and fry the bacon cubes. Add the onion slices and sauté until golden. Transfer the onion and bacon mixture to a colander and drain.

In the meantime, mix the flour with the baking powder and salt for the dough. Mix the low-fat quark, oil and egg and knead the two mixtures together well.
Spray the pan or Dutch oven with release spray. Roll out the dough and place in the pan, trim off any overhanging edges.

In a large bowl, whisk the sour cream and eggs and mix with the onion and bacon mixture.

Season with salt, pepper, nutmeg, cumin marjoram and dried chili.

Pour the mixture into the dish.

Switch the grill to indirect (on a charcoal grill, simply pull the charcoal baskets apart) and place the onion tart indirectly in the grill.

Bake for about 35 minutes until the cake is cooked. The dough should no longer be runny in the middle.

Junge Wein

In September and October, across continental Europe, the new wines or young wines are released. From region to region this alcoholic beverage has different names: Sauser, Neuer Süßer (new sweet), or Junger Wein (young wine)in Southwest Germany, Switzerland and south Tyrol; Sturm (storm, from the cloudy appearance) in Austria, Federweißer in Bavaria, Neuer Wein (new wine) in the Palatinate, Federweiser in Franconia.

Federweisser, which literally means ‘feather white’, is basically alcoholic grape juice, or very young wine. Having crushed the grapes, the winemaker then adds yeast to the grape juice. The sugar in the grape juice quickly starts to ferment in the presence of the yeast, creating a bubbly, alcoholic liquid. As soon as the Federweisser has an alcoholic content of four percent, winemakers can sell it – and sell it they do. From supermarkets to festivals, this refreshing drink is widely available and is very popular.

Because of rapid fermentation, Federweißer can not be stored for long and should be consumed within a few days of purchase. Due to the carbonation, Federweißer tastes quite refreshing, not unlike a light grape soda or a sweet sparkling wine.

The Dessert

Thomas suggested that we pair Zwiebelkuchen with a hearty warm dessert such as Malva Pudding. Malva pudding is a sweet pudding of South African origin. It contains apricot jam and has a spongy caramelized texture.

A cream sauce is often poured over it while it is hot, and it is usually served hot with custard and/or ice-cream. Thomas advised that we pair our Malva pudding for this week’s menu with some grilled pineapple.