KEBABS MET PEPPADEWS:
by Kos vir kampeerders met idees vir kampering on Tuesday, April 5, 2011 at 12:07pm
350g varkvleisblokkies(uit boud gesny), 25mm dik
1 medium soetrissie, ontpit, in 25mm blokkies gesny
200g ingemaakte peppadews in stroop (sowat 18)
6 piekeluie, geskil en gehalveer
BEDRUIPSOUS:
80ml stroop van ingemaakte peppadews
10ml heuning
sout en varsgemaalde swartpeper na smaak
15ml ligte bruinsuiker
Ryg die varkvleis om die beurt met soetrissie, uie en peppadews op die penne.
Meng al die bestanddele vir die bedruipsous.
Braai kebabs 15-20 minute oor matige kole, keer gereeld om en bedruip met sous tot gaar.
Jy kan die peppardews vervang met perskeskywe ook. Dis baie lekker.
BETTY SE SOSATIES:
by Kos vir kampeerders met idees vir kampering on Tuesday, April 5, 2011 at 12:02pm
500g hoendervleisblokkies/stukkies
sout na smaak
12 droë appelkose, in sjerrie geweek vir 15 min.
5 appelringe, in kwarte gesny
8 spekvleisrepies
1 groot groen soetrissie
1 groot ui
8-12 sampioene
Marinade:
150 ml kookolie
20ml aangemaakte mosterd
20ml Worcestersous
10ml Tobascosous
15ml sojasous
50ml brandewyn
10ml fyn klapper
10ml suurlemoensap
3ml suurlemoenpeper
Klits al die bestanddele vir die marinade saam in 'n glas of erdehouer.
Week die appelkose en appelringe vir 'n uur in net genoeg vloeistof om te bedek.
Dreineer.
Sny elke stukkie spek in die helfte en rol die kebabs daarmee toe.
Sny ui in kwarte en breek in stukke.
Verwyder die sampioene se stingels en gooi kookwater oor - dit sal die sampioene sag maak.
Halveer die lourierblare en doop in kokende water tot sag.
Ryg voorbereide bestanddele op sosatiestokkies en marineer vir 18-24 uur in koelkas.
Dreineer en rooster oor matige kole tot vleis gaar is en spekrepies bros.
Bedrup met marinade terwyl gebraai word.
TINUS SE SPIES-SOSATIES: ~ RSG
.by Kos vir kampeerders met idees vir kampering on Wednesday, June 22, 2011 at 1:17pm.
Blokkies beesvleis
Vars lemoensap
Gerasperde skil van lemoen
Sojasous
Swart bone sous (Black bean sauce)
Koljanderblare
Soetrissiesous (Sweet chili sauce)
Gemaalde koljander sade (na smaak)
Marineer beesvleis oornag in vars lemoensap, skil van lemoen en sojasous.
Voeg die volgende dag swart bone sous, soetrissiesous en kruie by.
Sit vleis op sosatiestokkies.
Gooi koljandersaad oor.
Kan ingeryg word met soetrissie of gedroogde vrugte (opsioneel).
Braai op rooster.
Bedien met slaai.
RUSSIESEWORS EN PIESANG KEBABS:
.by Kos vir kampeerders met idees vir kampering on Thursday, June 30, 2011 at 12:20pm.
[6 porsies]
SUURLEMOENSAP
3 piesangs, in 25mm stukkies gesny
6 repe swoerdlose spekvleis
3 russiese worsies, in 25mm stukke gesny
BEDRUIPMENGSEL
60ml heuning
2ml fyn gemmer
20ml heuning
Meng die bestanddele vir die bedruipmengsel saam.
Sprinkel suurlemoensap oor die piesangs om verkleuring te vooorkom.
Sny spekvleis kleiner en rol piesang in die spekvleisrepies toe.
Ryg die piesangpakkies en worsies beurtelings op gehalveerde houtstokkies.
Rooster 7 – 10 minute oor matige kole of totdat die spekvleis bros is.
Bestryk die laaste 3 – 5 minute met die bedruipmengsel.
[om te verhoed dat dit piesang verkleur, kan dit vooraf met skil en al
in kookwater gedompel word. Skil en sny.]
ROYAL SE WEENSE KRULLE:
.by Kos vir kampeerders met idees vir kampering on Tuesday, July 19, 2011 at 1:09pm.
Ligte Middag en Aandete Resepte
12 Weense worsies
3-4 E geurige vulsel, soos byvoorbeeld :-
Mayonaise-toebroodjiesmeer
Vrugtebladjang
Mayonaise en gerasperde kaas
Voorbereide mosterd en gerasperde kaas
DEEG:
1½ k Royal Baking-mix
⅓ k Melk, nagenoeg
4 t Voorbereide mosterd
Plaas die weense worsies in kokende water en laat 10 minute daarin bly.
Meet die baking-mix in ń mengbak af.
Meng die voorereide mosterd met melk en voeg dit geleidelik by die baking-mix om ń stywe deeg te vorm.
Rol uit in ń langwerpige vorm.
Sny in strokies.
Sny die worsies in die lengte deur tot omtrent halfpad middeldeur.
Plaas van die verlangde geurige vulsel in.
Draai strokies deeg in ń spiraal om elke worsie, maak die punte klam om dit in posisie te hou.
Plaas op gesmeerde bakplaat.
Smeer met gesmelte botter of bietjie melk.
Bak in baie warm oond vir 10 tot 12 minute of tot die deeg en gaar is.
KREEFSOSATIES:
.by Kos vir kampeerders met idees vir kampering on Thursday, August 4, 2011 at 3:14pm.
10 Kreefsterte in skywe van so 1cm gesny
2 Blikkies [410g elk] Lietsjies
40 Knoppiesampioene
2 Blikkies [410g elk] perskes
Aromat
Sout en asynspeserye of seekosseserymengsel
Ryg alles op ‘n stokkie en sprinkel met Aromat en enig een van die genoemde speseryemengsels.
Braai vir 10 minute.
VARKVLEIS SOSATIES:
.by Kos vir kampeerders met idees vir kampering on Friday, August 19, 2011 at 2:14pm.
4 varkschnitzels of varkboud in blokkies gesny
250g droë appelkose
440g pynappelstukkies
2 lemoene se sap
30ml vrugte blatjang
15ml heel korrelmosterd
10ml heuning
15ml vars of 10ml droë roosmaryn
sout en varsgemaalde swartpeper
Ryg die varkblokkies afwisselend met die droë appelkose en pynappelstukkies op die sosatiestokkies.
Meng die res van die bestanddele, buiten die sout en peper.
Giet in n bak en marineer die sosaties daarin.
Geur die sosaties met sout en peper net voor dit gebraai word.
Braai oor matige kole tot net gaar en bedruip gereeld met orige marinade. ( Hoe langer die sosaties marineer hoe lekkerder is dit.)
GEURIGE AARTAPPEL EN KAASKEBABS:
.by Kos vir kampeerders met idees vir kampering on Wednesday, August 31, 2011 at 1:05pm.
750g jong aartappeltjies, gewas
125 m balsemiekasyn
50 ml olyfolie
30 ml vars kruisement, gekap
30 ml vars basiliekruid, gekap
30 ml heuning
250g briekaas, in skywe gesny
Kook die aartappels 15-20 minute in soutwater, tot sag.
Meng die bestanddele vir die sous.
Dreineer die aartappels en marineer 30 minute in die sous.
Sny die aartappels middeldeur en ryg die aartappelhelftes met 'n kaasskyf tussenin op die stokkie in.
Braai liggies op rooster.
Bedien 6.
VARIASIES
* Vervang die brie deur camembert of bokmelkkaas of gerookte kaas.
* Vervang die kaas deur salami, ham of gerookte salm.
* Vir 'n Mediterreense geur, vervang die kaas deur geroosterde rissie- en eiervrugskywe
PIESANG-KEBABS:
.by Kos vir kampeerders met idees vir kampering on Monday, September 5, 2011 at 11:48am.
6 piesangs
115g - blik sampioene
6 tamaties
12 klein uitjies
60g botter
Sny elke piesang in drie.
Ryg die stukke piesang afwisselend met die uitjies, tamaties en sampioene op 4-6 metaal-vleis-pennetjies.
Gebruik 'n deegkwassie en smeer die kebabs liggies met 'n derde van die botter.
Plaas onder die rooster vir 5 min.
Draai die kebabs om en smeer weer met botter.
Herhaal drie maal.
Bedien op rys saam met 'n groen slaai.
Lewer 4-6 porsies.
SOSATIES MET MELKMARINADE:
.by Kos vir kampeerders met idees vir kampering on Thursday, 06 October 2011 at 13:29.
1kg lamsboud of ham in stukkes van 5X5cm stukkies
- 2 gekneus suurlemoenblare
- 125ml melk
- 1 huisie knoffel gekneus
- 1 ui fyn
- 2 vol t sout
- 1/2 t peper
Meng alle bestanddele saam en laat vleis ten minste 12 uur marineer.
Rooster op kole.
GREEK LAMB KEBABS:
Yoghurt, garlic, lemon and herbs fuse to give these lamb shanks an authentic Greek flavour.
Serves 4 | Preparation Time: 5 mins | Cooking Time: 20 mins
• 750 g lamb, cut into 2.5 cm cubes
• 125 ml Knorr Lemon & Herb Marinade
• 1 red chilli, sliced
• 30 ml yoghurt 1 garlic clove, crushed
• Pinch of black pepper
• 2 onions, cut into wedges
• Lime leaves
Instructions
Pour Knorr Lemon & Herb Marinade into a bowl. Add chilli, yoghurt, garlic and black pepper, and marinate overnight. Soak wooden skewers in cold water for 1 hour before threading. Thread the lamb, onion and lime leaves onto the skewers and brush with marinade. Place under the grill (or on the braai) for 20 min until cooked ensuring to baste at regular intervals.
Serve with Tzatziki and couscous.
CHOP SOSATIES: [uit JAN BRAAI] Posted by Emile Joubert
3 loin chops per sosatie
Sosatie skewers
Lemon juice
Worcester Sauce
Trim the bone away from the chop leaving the meat and the lovely strip of fat. Skewer three boneless chops on a sosatie skewer or if you are really fancy onto a rosemary stick. Marinade in lemon juice and Worcester sauce for an hour. Braai on hot coals for 4 to 6 minutes.
HOENDER EN SPEK SOSATIES:
Dié sosaties is lekker om koud te eet.
(per persoon)
• 1 hoenderborsie
• 3 repies swoerdlose spek
• 1 lang houtsosatiestokkie
• olyfolie
• Sny die hoenderborsie in drie stukke en draai ’n repie spek om elkeen.
• Ryg drie sulke bondeltjies op ’n stokkie en panbraai dit in ’n bietjie olie tot gaar.
Jy kan ook uitjies, pynappelstukke en sampioene tussen die bondeltjies vleis ryg vir kleur.
LEWER EN PRUIM SOSATIES:
250 g onpitte pruimedante
250 ml soet muskadel
500 g skaap lewer
30 ml suurlemoen sap
15 ml vars gekapte tiemie (5 ml droog)
250 g spek
15 ml mostert
Week die pruimedante in die muskadel vir n uur. Maak die lewer skoon deur die membraan te verwyder. Sny die lewer in blokkies. Sprinkel die suurlemoensap en tiemie oor en marineer ook vir n uur. Sny elke spekvleis in twee en rek elke stukkie met die agterkant van die mes. Smeer die mostert op die spek. Draai die lewer blokkies en pruimedante toe met die spekvleis. Ryg die lewer en pruimedante om die beurt op die stokke op. Braai oor matige hitte tot dit gaar is en eet dit dadelik. Gee 6 porsies.
SPRINGBOKBOUD SOSATIES MET APPELKOSE:
2 kg springbokboud, ontbeen
2 - 3 uie, gehalveer en geblansjeer
Ongeveer 40 sagte, droë appelkose
Marinade:
15 ml mosterdpoeier
125 ml tamatiesous
15 ml donker sojasous
45 ml perskeblatjang
5 ml appelkooskonfyt
30 ml wit druiwe-asyn
2 knoffelhuisies, fyn gedruk
Sout en peper na smaak
Sny die vleis in ewe groot blokkies. Week 'n handvol houtsosatiestokkies vir 30 minute in kookwater. Sny die uie in stukkies. Gooi die appelkose en uie vir die laaste 10 minute by sodat dit effens kan uitswel. Ryg die springbokblokkies, afwisselend met appelkose en stukkies ui, op die stokkies. Meng ál die bestanddele vir die marinade saam en marineer die sosaties vir minstens een dag daarin. Oondrooster of braai oor die kole tot die sosaties gaar is na jou smaak. (Dit neem ongeveer 6 - 10 minute).
Genoeg vir 10 - 12 mense.
SOSATIES: [BRAAI DAG]
(15 Sosaties)
1 - Klein skaapboud, blokkies gesny
2 - Uie, gerasper
4 - Eetlepels botter, gesmelt
1 - Eetlepel mielieblom
1 - Koppie asyn
1 - Eetlepel suiker
3 - Eetlepels kerriepoeier
3 - Eetlepels blatjang
ı - Koppie melk
2 - Eetlepels sout
½ - Teelepel peper
Meng al die bestandele behalwe die vleis. Verhit die mengsel stadig tot kookpunt terwyl aanhoudend geroer word. Laat 3 minute lank prut. Laat afkoel, gooi oor die vleis en marineer oornag. Ryg die vleis op sosatiestokkies. Braai die vleis 10 minute lank en bedruip herhaaldelik. Dien warm op.
Alma Renate Truter My GUNSTELING gunsteling Jimmy's Sauce resep:
HOENDERSOSATIES:
Week jou sosatiestokkies in water terwyl jy jou vleis voorberei en marineer. So verhoed jy dat jou stokkies vlam vat! Neem hoenderfilette en sny in blokkies. Gooi in bak, bedek met Jimmy's Sauce en marineer vir ten minste 1 uur in die yskas. As jy jou sosaties maak, ryg jy jou hoenderblokkies saam met enigiets waarv...oor jy lus het.... green peppers (en rooies en geles), mushrooms, blokkies pynappel, gedroogde vrugte (oornag geweek in Rooibostee, uie, piekeluitjies... net wat jy lus het! Verf dan jou sosaties lekker met Jimmy's Sauce of marineer sommer weer die hele sosatie vir 'n ruk! Braai dit dan lekker oor die kole terwyl jy dit gedurig met jou Jimmy's Sauce verf!!! Heerlik verby!!!!!
ONTBEENDE SKAAPRIBSTOKIES: [MY EIE RESEP]
As jy nou af die Karoo kom soos ek, is daar niks lekkerder as 'n skaaprib oor die kole nie, maar ek't nou al bietjie variasies ook uitgedink en hulle werk vir my. Deel graag die enetjie met julle, want dis op môre se spyskaart saam met al die ander lekker njammies by die kole gooi!!!
Skaap/lamsrib ontbeen, vra jou slagter
Jimmy se lekkkkkker braaisous
Sout en peper na smaak
Suurlemoensap
So lekker skud of twee worcestersous
So lekker klompie olyfolie [skat so 1/4 koppie]
1 of 2 van daai brandrissies [lekker fyn gekap en pitte en vliese verwyder]
Klompie klein aartappeltjies [halfgaar gekook]
Knopiesampioene of klein uitjies [uitjies ook halfgaar gekook]
Sosatiestokkies [geweek in water]
Neem daai ribbetjie en sny lang repies en marineer oornag in die marinade van Jimmy se braaisous, suurlemoensap, geurmiddels, olie, worcestersous en brandrissie.
Neem die uitjies/sampioene en aartappeltjies en marineer dit ook in bietjie olie, mayonnaise, bladjang, sout, peper en paprika oornag. [opsioneel bietjie "sweet chillisous" werk ook lekker hier]
Môre ryg jy nou hierdie in die volgende volgorde op jou stokkies.
Aartappeltjie, zig zag 'n repie rib in, nou 'n uitjie/mushroompie, weer stukkie rib en laaste weer 'n aartappeltjie. Dis nou een stokkie se lekkerte. Herhaal die proses tot al die lekkertes op die stokkies geryg is.
Braai nou oor die kole tot gaar en lekker bruin.
Passop vir daai vingers dat jy hulle nou nie saam afkou nie en lek maar daar vingers af na dié lekkerte!
Indien jy nou nie Jimmy se sousie kan bekom nie, maak jou eie sousie met al die genoemde goetertjies by of gebruik enige van die ander bottels braaisous wat beskikbaar is by jou Supermark waarvan jy hou.
FRIKKIESOSATIES: [MY EIE RESEP]
500g maalvleis
1 pk Knorr se 'meatball mix'
Suurlemoenpeper en Aromat na smaak
1 medium ui gerasper
1 eier geklits
3 koekies Nutrifix gekrummel
1 grt blik pynappelstukkies gedreineer
3 - 4 piesangs in dikkerige skywe gesny, gooi bietjie suurlemoensap oor sodat dit nie verkleur nie
Sosatiestokkies in water geweek
Hoeveelheid lekker tuisgemaakte kerriesous [redelik baie]
Meng en maak jou frikkies met bogenoemde tot by nutrifixkoekies. Frikkies moet lekker styf wees en so okkerneut grote, jy wil nie hê dat dit op rooster krummel en uitmekaar val nie.
Marineer nou hierdie frikkies in die kerriesous vir ten minste 1 uur of oornag in jou yskas.
Ryg dan op stokkie in soos volg:
Stukkie pynappel, frikkie, stukkie piesang, frikkie, ens. sodat daar ongeveer 4 - 5 frikkies op 'n stokkie is. Sien die idee hier is om 'n happie frikkie en vrug op 'n keer te hap.
Herhaal die proses tot al die frikkies en vrugte opgebruik is.
Behou die kerriesous marinade.
Braai hierdie frikkiesosaties tot net gaar en so lekker tan kleurtjie.
Sit nou die sosaties terug in die kerriesous en laat die sous weer bietjie in sosaties intrek. Sommer so in bak op die rooster.
Baie lekker, kan saam met braaivleis ge-eet word of as 'n voorgereg terwyl daar lekker om die vuur gekuier word.
LAMSOSATIES:
Maak die sosaties twee dae voor die tyd sodat dit kan marineer
(10 - 12 sosaties)1,5 kg ontbeende lamsboud, in blokkies gesny8 stukke ontbeende varkliesribbetjie, in blokkies gesny
Marinade30 ml sonneblomolie2 - 3 uie, in skywe gesny3 knoffelhuisies, fyngedruk30 ml matige kerriepoeier15 ml borrie2 - 3 lourierblare5 ml fyn gemmer30 ml fyn appelkooskonfyt350 ml witwynasynsout en varsgemaalde swartpeper500 ml melk
Maak eers die marinade:
Verhit die olie in 'n kastrol en braai die uie en knoffel tot sag maar nie bruin nie. Voeg die kerriepoeier by en braai vir so 2 minute. Voeg die res van die bestanddele, behalwe die melk, by en kook vir sowat 10 minute. Verwyder die kastrol van die hitte en voeg die melk by. Laat afkoel. Moenie skrik nie - die melk gaan skif en dit lyk nie te aangenaam nie, maar dis reg so. Gooi die afgekoelde marinade in 'n groot bak oor die vleis en laat oornag in die yskas marineer. Ryg nou die lamsvleisblokkies saam met die varkvleis op sosatiestokkies. Verhit weer die marinade. As jy dit vir so 15 minute kook, verdwyn die skif. Laat afkoel en bedruip die sosaties daarmee terwyl jy hulle braai.
Wenk
As jy houtsosatiestokkies gaan gebruik, week die stokkies oornag in koue water. Dit sal keer dat die stokkies brand wanneer jy die sosaties braai.
HOENDERLEWERSOSATIES MET BACON EN PYNAPPEL:
SOSATIES:
500g hoenderbors in blokkies van 3 x 3 cm gesny [los vel aan]
'n Pak steepspek
250g hoenderlewertjies elk in helfte verdeel
Pynappelskywe uit blik, verdeel in blokkies
peper na smaak
VIR BEDRUIPMENGSEL:
2 e olie
2 e sojasous
1 e gerasperde gemmerwortel
60 ml wit wynasyn
1 e tamatiepasta
1 t bruinsuiker
METODE:
Draai die spekvleis om die lewer.
Ryg die blokkies hoendervleis, lewer en pynappelstukkies om die beurt aan sosatiestokkies. [onthou om stokkies eers te week in water]
Meng die bestanddele vir die bedruipsous goed.
Braai sosaties op rooster en bedruip sous met kwassie gereeld.
KEBABS MET PEPPADEWS: [OUBAAS SE RESEPTE]
350g varkvleisblokkies(uit boud gesny), 25mm dik
1 medium soetrissie, ontpit, in 25mm blokkies gesny
200g ingemaakte peppadews in stroop (sowat 18)
6 piekeluie, geskil en gehalveer
BEDRUIPSOUS
80ml stroop van ingemaakte peppadews
10ml heuning
sout en varsgemaalde swartpeper na smaak
15ml ligte bruinsuiker
Ryg die varkvleis om die beurt met soetrissie, uie en peppadews op die penne. Meng al die bestanddele vir die bedruipsous. Braai kebabs 15-20 minute oor matige kole, keer gereeld om en bedruip met sous tot gaar.
KAROO VENISON KEBABS:
Bedien 4
Bestanddele:
500 g Karoo Venison Kebabs
* 30 ml olyfolie
* 1 groot uit, in dun ringe gesny
* 1 knoffelhuisie, fyngedruk
* 15 ml matige kerriepoeier
* ½ klein rissie, heel
* ± 2 cm vars gemmer, fyngekap
* 1 lourier- of suurlemoenblaar
* 175 ml asyn
* 15 ml appelkooskonfyt
* 250 ml melk
* 250 g spekrepies, gesny in 5 cm stroke en dubbeld gevou
* 75 g sagte, gedroogde appelkose (opsioneel)
Metode:
Verhit olie in pan en soteer uie vir 4 - 5 minute tot sag. Voeg knoffel, kerriepoeier, rissie, gemmer en lourierblaar by. Roerbraai vir 3 minute. Voeg asyn en konfyt by. Bring tot kookpunt en laat prut vir 10 minute. Verwyder van stoof en laat afkoel. Roer melk by. Verwyder die vleis van die kebabstokkies soos verpak. Herryg die vleisblokkies, spek, appekose en vars suurlemoenblare afwisselend op die stokkies.
Plaas kebabs in 'n geskikte bak en bedek met marinade. Bedek met kleefplastiek en verkoel vir ten minste een dag, maar verkieslik twee dae. Rooster kebabs stadig oor matige kole.
ATJAR SOSATIES: [deur Aletta Lintvelt]
WENK: Saam met sulke geurige kos is koel skywewaatlemoen wat met dun skywe rooi ui, vars mentblare en stukkies feta gegeur is, ’n goeie slaaikeuse. Bedruip die slaai met suurlemoensap wat met ’n bietjie heuning gemeng is.
Maak 8 sosaties
Voorbereityd 10 minute
Gaarmaaktyd 10 minute
Die somer smaak soos ’n sosatie! Mangoblatjang wat met atjar gegeur word, maak ’n soetsuurmarinade wat goed vir hoendervlerkies of steurgarnale werk.
Jy benodig:
•16 steurgarnale (met doppe, maar koppe en dermpies verwyder)
•16 hoendervlerkies
•16 repe droë-mango
•4 eetlepels dik mangoblatjang
•2 eetlepels atjar
•1 eetlepel heuning
•4 eetlepels mayonnaise
•1 knoffelhuisie, fyngekap
•1 suurlemoen
Só maak jy
1.Ryg 4 garnale elk op 4 sosatiestokkies. Op 4 ander stokkies ryg jy 4 hoendervlerkies elk met mangorepe tussenin. Pak al die sosaties in ’n bak en sit dit eenkant.
2.Meng die res van die bestanddele saam en skep dit oor die sosaties – maak seker hulle is aan alle kante bedek. Laat staan die vleis vir ’n uur of wat in die marinade, of braai dit dadelik as jy nie meer kan uithou nie.
3.Braai eers die hoendersosaties vir ongeveer3minute aan ’n kant oor matige warm kole voordat jy die garnaalsosaties ook op die rooster sit en die hele lotjie vir nog ongeveer 1minuut aan elke kant braai. Bedruip dit tussendeur met van die marinade.
4.Sit die sosaties voor met Indiese pannekoek (resep hiernaas), Bulgaarse jogurt en ekstra blatjang. Gee die sosaties woema deur ’n suurlemoen se skil daaroor te rasper en ook die sap daaroor uit te druk. Skeur stukkies van die pannekoek af en rol die happies garnale en hoender daarin.
SOETSUUR VARKSOSATIES: [Deur ARINA DU PLESSIS]
MARINADE:
125 ml vars lemoensap
45 ml blatjang
30 ml soet rissiesous
10 ml sojasous
10 ml heuning
45 ml bruinasyn
Sout en vars gemaalde swartpeper na smaak
SOSATIES:
1 middelslag-varkboud, ontbeen en in blokkies gesny
2 groen soetrissies, in blokkies gesny
250 g sagte droë appelkose, in kookwater geweek
1 blik (440 g) pynappelringe, gedreineer en kleiner gesny
Meng al die bestanddele vir die marinade saam en giet dit oor die varkvleisblokkies in ’n nie-metaalbak. Werk dit deur met jou hande om die vleis met die marinade te bedek. Bedek en laat marineer vir minstens twee uur.
Ryg die vleisblokkies afwisselend met die soetrissie, appelkose en stukke pynappel op sosatiestokkies. Bedek die punte van die sosatiestokkies wat uitsteek met foelie en braai die sosaties oor matige kole tot gaar en klewerig. (Verf enige orige marinade oor die sosaties terwyl jy braai.)
Lewer sowat 20 sosaties
NOORWES KEBABS: [Resep: Tiaan Langenegger Foto: Ruvan Boshoff]
Maklike mielie-en-worssosaties. Of jy nou jou oupa se spesiale wors met die geheime resep gebruik, of sommer 'n pakkie by die kampkafee koop net voor die braai, jou gaste gaan nie genoeg kry van van dié maklike sosatie nie - veral as die worsvet so bietjie oor die mielie gedrup het ...
Jy benodig
2 mielies, buitenste blare en baard afgetrek
1 rol van jou gunsteling wors, dik of dun
So maak jy
1 Sny die mielies elkeen in drie stukke, en die wors in stukkies so lank soos die mielieskywe. Ryg die stukke afwisselend aan dik, skerp stokke - begin met 'n mielieskyf en eindig laastens met 'n stukkie wors.
2 Braai die sosaties oor warm kole tot die wors gaar is. Hou die stokke 'n paar keer regop en onderstebo sodat die worsvet nie net in die vuur drup nie, maar ook oor die mielies loop.
WegSleep sê :
Verf die mielies met olyfolie voor jy hulle braai, dit keer dat hulle uitdroog en help dat hulle bruin braai.
BOEREWORS EN GROENTE SOSATIES:
600g boerewors, gesny in 2cm stukke
1 ui, skoongemaak en in kwarte gesny
½ rooi soet pepper, in blokke gesny
½ groen soet peper, in blokke gesny
4 baby marrow in blokke gesny
Klein sosatiestokkies, geweek in water vir 20 minute
BEDRUIPSOUS:
60ml sweet chilli sous
30ml soya sous
5ml olyfolie
Ryg boereworsstukkies en groente om die beurt op die stokkie.
Braai oor matige hitte tot gaar.
Meng die bedruipsous en bedien by die sosaties om in te doop.
BOEREWORS AND CORN KEBABS:
Ingredients
3 fresh corn kobs
•1 packet boerewors
•Fresh basil leaves
Method
Boil, steam or microwave corn until just tender and drain.
Thread corn, basil and boerewors onto skewers, brush with olive oil and season to taste.
Barbecue or grill kebabs until boerewors is cooked through.
HOENDERSOSATIES MET RISSIE EN MENTGEGEURDE SOBA-NOEDELS: [koringvry]
Genoeg vir: 4
Bereidingstyd: 15 minute,
plus marineertyd
Gaarmaaktyd: 10 minute
• 30 ml sonneblomolie
• 30 ml sojasous, plus ekstra 'n vir die noedels
• 30 ml lemmetjie- of 'n suurlemoensap
• 50 ml elk gekapte vars ment 'n en koljander, plus ekstra om voor te sit
• 5-10 ml gekapte vars rissie 'n (of 2-5 ml gedroog)
• 2 knoffelhuisies, fyngedruk
• 500 g hoenderdyfilette, 'n middeldeur gesny
• 1 pak koringvrye soba-noedels
• 15 ml geroosterde sesamsaad
• gestoomde vars aspersies 'n om voor te sit
1 Meng die sonneblomolie, sojasous, lemmetjiesap en 30 ml
van die ment en koljander saam.
Voeg die rissie en knoffel by. Gooi oor die hoenderstukke en laat vir
minstens 20 minute marineer.
2 Ryg die hoender op hout-sosatiestokkies. Rooster op ’n riffelpan of braai oor die kole tot gaar. Bedruip met die marinade wat oorgebly het.
3 Kook die noedels in water of hoenderaftreksel. Dreineer en
roer die res van die kruie, ’n bietjie sojasous en die sesamsaad by.
Sit die hoendersosaties voor met gestoomde aspersies of ander
groen groente.
HOENDERSOSATIES: [Deur ARINA DU PLESSIS]
1,5 kg ontbeende hoenderborsies of hoenderdye [ek verkies die dye, dan is die vleis nie so droog nie en los ook die velletjie aan]
Marinade
125 ml suurlemoensap
30 ml olie
30 ml heuning
2 knoffelhuisies, fyn gedruk
10 ml sout
15 ml gemaalde koljander
10 ml fyn komyn
5 ml borrie
2 ml kaneel
Vars gemaalde swartpeper na smaak
Sny die hoender in blokkies. Meng alles vir die marinade goed saamen giet oor die hoender (gebruik ’n nie-metaalbak). Bedek en verkoel vir minstens twee uur óf oornag.
Ryg die hoender aan die sosatiestokkies en braai oor die kole of rooster onder ’n rooiwarm roosterelement tot gaar (sowat 3-4 minute aan elke kant).
Lewer ses porsies.
VARK EN PYNAPPELSOSATIES:
1 kg ontbeende varkvleis in blokkies gesny
1 blik pynappelstukke
25 ml olie
125 ml suurlemoensap
25 ml sojasous
12,5 ml bruinsuiker
1 ui fyngekap
15 ml Flippen Lekka Spice
1 vars fyngemaalde knoffelhuisie
sosatiestokkies wat in water geweek is
Meng al die bestandele goed, tesame met die helfte van die pynappelsap, en marineer varkstukkies oornag daarin.
Ryg op 'n stokkie met soveel pynappel soos jy wil en braai oor die kole.
TANDOORI HOENDERSOSATIES: [HUISGENOOT]
Bereiding: 10 minute
Gaarmaaktyd: 20 minute
Genoeg vir 4-6 mense
sosatiestokkies, genoeg om in te ryg
250 ml (1 k) natuurlike jogurt
60 ml (¼ k) tandoori-kerriepoeier of geroosterde masala
60 ml (¼ k) gekapte koljander
4 hoenderborsfilette, in repe met ’n breedte van sowat 2 cm gesny
Week die sosatiestokkies in water.
Meng die jogurt, kerriepoeier en koljander in ’n vlak bak en bedek die hoenderrepe met die helfte van die mengsel.
Ryg die hoender aan die geweekte stokkies.
Rooster of braai 10 minute tot goudbruin.
Verhit die res van die mengsel en bedruip die geroosterde sosaties daarmee.
Sit voor met roti’s of naanbrood.
SKAAPBOUD KERRIESOSATIES: [Bron: Rainbow Cuisine, Lannice Snyman]
1 groot lamsboud (2-2,5 kg), ontbeen en in blokkies gesny.
125 g droë appelkose
skaapvet of swoerdlose ontbytspek om tussen-in te ryg
Marinade:
2 groot uie, geskil en in kwarte gesny
125 ml witwynasyn
375 ml droë rooiwyn
12 suurlemoenblare, gekneus
3-4 dun snye gemmer
15 ml bruinsuiker
45 ml kerriepoeier
35 ml fyn koljander
5 ml fyn wonderpeper (all spice)
2 ml fyn kaneel
2 ml fyn komyn
10 ml sout en gemaalde swartpeper
1 ml fyn kardemom
*Onthou om jou sosatiestokkies vooraf in water te week.
Plaas die lamsblokkies in ‘n nie-metaalbak. Kombineer die marinade-bestanddele in ’n kastrol, bedek en kook vir 5 minute. Laat afkoel en gooi oor die vleis en werk die sous goed deur. Bedek die sosaties, plaas in yskas en laat dit marineer vir 3 tot 5 dae. Roer die vleis ‘n paar keer per dag om.
Laat die droë appelkose uitdy in ’n bakkie kookwater vir ‘n uur of twee.
Sny die skaapvet in baie dun repies, of die ontbytspek in blokkies. Ryg die vleis, appelkosies en uie (uit die marinade) op stokkies. Sit die sosaties terug in die marinade tot dit tyd is vir braai. Braai oor warm kole, bestryk ’n paar keer met die marinade (sowat 15 minute). Die vleis moet nog pienk in die middel wees.
Genoeg vir 16 sosaties.
Huiskok se wenke:
*ryg die vleis lossies op die stokkie, wat dit makliker laat gaar braai.
*Moenie te lank braai nie, want die marinade “kook” as’t ware die vleis halfpad gaar in die tyd wat dit inlê.
*as jy nie vuurmaak nie, kan die sosaties ook met sukses in ‘n riffelpan gebraai word of in die oond gerooster word (4 minute aan ‘n kant).
*die rou sosaties kan ook gevries word in die sous.
SEEKOS SOSATIES "BACKYARDCOOK" MANIER: [ deur Werner Jacobs]
Bestanddele:
250 gram bacon
250 gram calamari steaks in 3cm blokkies gesny
250 gram gedopte garnale groot
250 gram hake in blokkies gesny
Botter
Seekos speserye
Suurlemoene
knoffel
Smelt 4eetlepels botter,1teelepel knoffel,suurlemoensap en speserye saam en laat afkoel.
Plaas vis ,calamari en garnale in mengsel en marineer vir 15 min.
Vat vis en draai repie spek om dit en ryg op sosatiestokkie,sit stukkie suurlemoen en dan 1 garnaal en dan calamari en herhaal proses.
Braai op warm kole vir 8 minute en bedruip met suurlemoen en orige sous.
Bedien saam met gegeurde rys.
Geniet my "Backyardcook"manier seekos sosaties.
TANDOORI HOENDERSOSATIES: [HUISGENOOT]
Bereiding: 10 minute
Gaarmaaktyd: 20 minute
Genoeg vir 4-6 mense
sosatiestokkies, genoeg om in te ryg
250 ml (1 k) natuurlike jogurt
60 ml (¼ k) tandoori-kerriepoeier of geroosterde masala
60 ml (¼ k) gekapte koljander
4 hoenderborsfilette, in repe met ’n breedte van sowat 2 cm gesny
Week die sosatiestokkies in water.
Meng die jogurt, kerriepoeier en koljander in ’n vlak bak en bedek die hoenderrepe met die helfte van die mengsel.
Ryg die hoender aan die geweekte stokkies.
Rooster of braai 10 minute tot goudbruin.
Verhit die res van die mengsel en bedruip die geroosterde sosaties daarmee.
Sit voor met roti’s of naanbrood.
PREGO-KOFTAS: [Deur Aletta Lintvelt]
Wees baie versigtig as jy met die Spray & Cook naby ’n oop vlam werk, want dit sal vlamvat!
Maak 6 koftas
Voorbereityd 5 minute
Gaarmaaktyd 8 minute
’n Kofta is ’n geurige Midde-Oosterse frikkadel. Maak die maalvleismengsel by die huis en braai dit langs die pad onder ’n boom of sodra jy by die kampplek aankom. Die stokkie maak dit maklik om die frikkadel met die hand om te draai.
Jy benodig
•500 g beesmaalvleis
•1 teelepel droë roosmaryn
•2 knoffelhuisies, fyngekap (of 1 teelepel knoffelvlokkies)
•1 teelepel komyn of koljandersaad
•1 teelepel seesout
•½ teelepel gemaalde swartpeper
•200 ml Ina Paarman Peri Peri Coat & Cook-sous (of enige ander prego-sous)
•kleefwerende kossproei (die olyfolie-soort of gewone Spray & Cook)
•2 koppies knopiesampioene, in kwarte gesny (opsioneel)
•6 gaar roosterkoeke of Portugese rolletjies
Só maak jy
1.Meng die maalvleis, roosmaryn, knoffel, komyn, sout en peper saam. Meng ook 2 eetlepels van die peri-peri-sous daarby.
2.Verdeel die mengsel in 6 en vorm dik rolletjies. Druk ’n sosatiestokkie in die lengte deur elkeen.
3.Bespuit die riffeloppervlak van die braaier met Spray & Cook. Verf ’n dik laag peri-peri-sous aan die koftas en braai dit saam met die sampioene oor matige hitte tot gaar. Sit die deksel op en draai elke nou en dan die stokkies om en roer die sampioene.
4.Haal die warm koftas van die rooster af, sit elkeen saam met ’n skeppie sampioene in ’n varsgebakte roosterkoek of warm broodrolletjie en bedruip dit met nog peri-peri-sous. Gebruik sommer ’n halwe rolletjie om van die lekker sous op die riffelplaat op te vee.
GRONDBOONTJIEBOTTER-HOENDERKEBABS: [PASELLA]
500 g hoender vir ongeveer 50 klein kebabs
50 tandestokkies of klein sosatiestokkies
Vir die marinade:
10 ml bruinsuiker
2.5 ml fyn komyn
2.5 ml fyn koljander
5 ml sout
5 ml borrie
15 ml vars gemmer
15 ml grondboontjiebotter
15 ml olie
Sny hoender in blokkies of repies. Ryg in op tande- of klein sosatiestokkies.
Meng al die marinade-bestanddele saam en gooi oor die hoender. Laat vir ten minste 'n halfuur om te marineer.
Bak by 180 °C vir 15 – 20 minute, afhangend van die dikte. Draai halftyd om of braai op rooster buite.
As jy 'n vinnige doopsous hierby wil maak, meng maaskaas en soetrissiesous.
Kortpadwenk: Maak die marinade die vorige dag, en ryg die hoender die vorige dag in. Haal dan alles uit die yskas 'n uur voor jy dit wil bak en gooi die marinade oor. Dis lekker as dit nog louwarm is, koud saam met die doopsous of met goeie beplanning, warm.
LEKKER HOENDER SOSATIES: [JAN BRAAI]
5 Hoender borsies
Suurlemoensap
Hoenderspeserye
Spek
Sny hoender in blokkies.
Besprinkel met suurlemoensap en hoenderspeserye. Draai elke blokkie toe in ‘n repie spek.
Ryg oor stokkies. So ongeveer 6 stukkies per stokkie.
Braai stadig tot gaar.
“Nota: Hierdie is ‘n groot gunsteling onder kinders.
CHICKEN SATAY WITH PEANUT SAUCE:
Malay Satay -- those little skewers of meat with peanut sauce, cucumber and ketupat (Malay rice cake) is a very popular dish in Singapore and Malaysia. Walk down any street in the country and the mouthwatering aroma of Satay exudes from practically every corner you pass: road side Malay stalls, hawker centers, pasar malam (night markets), kopi tiam (Chinese coffee shops).
Ingredients:
4 chicken breasts (deboned)or beef, lamb
Spice Paste:
1 teaspoon of coriander seeds
2 stalks lemon grass
6 shallots (peeled)
2 cloves garlic (peeled)
4 tablespoons of cooking oil
1 teaspoon of chili powder
2 teaspoons of turmeric powder
4 spoons of Kecap Manis (ABC brand from Indonesia recommended)
1 spoon of Oyster Sauce (Lee Kam Kee brand recommended)
Bamboo skewers (soaked in water for 2 hours to avoid burning)
1 cucumber (skin peeled and cut into small pieces)
Cut the chicken meat into small cubes. Grind the Spice Paste in a food processor. Add in a little water if needed. Marinate the chicken pieces with the spice paste for 10-12 hours. Thread the meat on to bamboo skewers and grill for 2-3 minutes each side.
Serve hot with fresh cucumber pieces.
VARKSOSATIES: [LANDBOUWEEKBLAD]
500 g 800 g varkfilet, in blokkies gesny
1 pak (250 g) repiespekvleis, elke reep opgerol
1 elk (rooi, geel en groen) soetrissie
1 klein ryp pynappel, skoongemaak en in stukke gesny
Marinade
125 ml sonneblomolie
60 ml lemoensap
60 ml 100 ml suurlemoensap of witwynasyn
60 ml heuning of bruinsuiker
Sout en vars gemaalde swartpeper na smaak
Ryg die vleis, spekrolletjies, soetrissie en pynappel om die beurt aan sosatiestokke (sien wenk hieronder). Meng ál die bestanddele vir die marinade saam en giet oor die sosaties. Marineer vir minstens 1 uur. Braai oor matige hitte, terwyl bedruip word tot goudbruin en gaar.
Lewer 8 — 10 sosaties.
• Wenk: As jy sosatiestokke van hout gebruik, week dit vooraf vir ongeveer 2 uur in water — dit sal verhinder dat hulle so gou brand. Andersins kan foelie om die punte van die stokkies gedraai word.
HOENDERSOSATIES MET PEANUT SOUS: [Potjie]
Volgens die boek is dit genoeg vir 4 mense, of die Thaiwanese eet baie minder as ek, of hulle het 'n klomp bygeregte gemaak, die laaste moontlikheid is dat hulle hoenders baie groter as ons s'n is.
Bestanddele:
4 ontbeende hoender borsies sonder vel
Vir die marinade:
2 huisies knoffel fyn gekap
2.5 cm vars gemmer fyn gerasper
10ml vis sous
30ml ligte soya sous (light soy sauce)
15ml heuning
Vir die peanut sous:
6 eetlepels "crunchy" peanut butter
1 rooi chillie ontpit en fyn gekap
Sap van een lemmetjie
4 eetlepels coconut melk (ek gebruik omtrent dubbel dit, ander vind ek die sous te dik, en te suur)
Sout
Eerstens maak die peanut sous deur al die bestandele saam te voeg in 'n voedsel verwerker, proe en voeg sout na smaak by, maak toe met "clingwrap" tot benodig.
Sny elke hoender borsie in die lengte af in 4 gelyke dele, meng al die bestandele van die marinade en meng met die hoender, maak seker dat al die hoender goed bedek is, marineer vir ten minste 30 minute.
Ryg die hoender op sosatie stokkies, een per stokkie, braai op medium hitte tot net gaar, en bedien met die peanut sous.
Lekker eet
MAALVLEIS KEBABS:
Bestanddele
1kg Maalvleis
1 ui, gekap
10ml elk knoffel en kruiemengsel, fyn koljander en fyn komyn
10-15 droë appelkose, gekap
Sout en peper
Metode
Meng al die bestanddele baie goed. Verkoel vir 30 min. Verdeel in 10 gelyke dele. Neem een deel vleis en vorm met die hand om die punt van ‘n metaal kebabstokkie. Druk stewig vas. Rooster oor die kole tot net gaar. Bedien op groente couscous met skeppie ongegeurde jogurt.
VARKSOSATIES: [LANBOUWEEKBLAD]
500 g 800 g varkfilet, in blokkies gesny
1 pak (250 g) repiespekvleis, elke reep opgerol
1 elk (rooi, geel en groen) soetrissie
1 klein ryp pynappel, skoongemaak en in stukke gesny
MARINADE
125 ml sonneblomolie
60 ml lemoensap
60 ml 100 ml suurlemoensap of druiwe-asyn
60 ml heuning of bruinsuiker
Sout en vars gemaalde swartpeper na smaak
Ryg die vleis, spekrolletjies, soetrissie en pynappel om die beurt aan sosatiestokke (sien wenk hieronder). Meng ál die bestanddele vir die marinade saam en giet oor die sosaties. Marineer vir minstens 1 uur. Braai oor matige hitte, terwyl bedruip word tot goudbruin en gaar.
Lewer 8 — 10 sosaties.
WENK::
As jy sosatiestokke van hout gebruik, week dit vooraf vir ongeveer 2 uur in water — dit sal verhinder dat hulle so gou brand. Andersins kan foelie om die punte van die stokkies gedraai word.
AARTAPPEL SOSATIES OOR DIE KOLE:
Kook baba aartappels tot 95% gaar.
Draai om elke aartappeltjie 'n repie spek.
Ryg nou die aartappels saam met 'n groen of rooi kersie en mushrooms op 'n sosatie stokkie.
Ek het 'n sousie gemaak van 'n teelepel appelkooskonfyt, botter, garlic, droe pietersielie, sout en gemaalde swartpeper en die oorgesmeer terwyl dit op die kole gele het.
Ons gebruik parykeer sommer bbq sous ook wat ons oorsmeer en dit is baie lekker.
FILLET EN HOENDER SOSATIES: [RENCIA ODENDAAL PRETORIUS]
Sny hoender filette in blokke. Ek sal voorstel dat jy die hoender miskien net so halfpad gaarmaak omdat beesfillet so gou gaar raak, en hoender maar 'n rukkie neem.
Sny bees fillet in blokke.
Ryg op sosatiestokkie. Spuit olyfolie, balsamic vinegar, suurlemoensap, sout en peper oor en marineer so vir 'n rukkie in die sous.
Braai oor kole en beduip met Bbq sous of Jimmy sous.
Vir afwisseling kan jy spekrepies om jou beesfillet draai of om jou hoender.
LAMTJOPS-EN-HALLOUMI-SOSATIES: [Kosredakteur: Vickie de Beer]
Genoeg vir 4
As jy die lamstjops en halloumi saam op 1 stokkie wil braai, kan jy net die haloumi in geroosterde soetrissiestukke toedraai. Dit voorkom dat die halloumi brand en wegsmelt terwyl die tjoppie gaar word. Of braai dit apart soos ons.
125 ml (½ k) Bulgaarse jogurt
5 ml (1 t) fyn komyn
1 knoffelhuisie, gekneus
sap van ½ suurlemoen
8 lamsribtjops, sonder die lang, middelste been
VIR TAMATIESALSA:
hand vol kersietamaties, in kwarte gesny
1 rooi rissie, pitte verwyder en gekap
1 rooi ui, gekap
sout en gemaalde swartpeper
hand vol gekapte kruisement en basiliekruidblare
1 knoffelhuisie, gekneus
500 g halloumi, in blokke gesny
2 rooi uie, geskil en in kwarte gesny
olyf- of avokado-olie om oor te sprinkel
SO MAAK JY:
1. Meng die jogurt, komyn, knoffel en suurlemoensap. Marineer die lamstjops hierin vir 1 uur of oornag.
2. Tamatiesalsa:
meng die tamaties, rissie, rooi ui, knoffel en kruie saam. Geur na smaak en hou in die yskas tot benodig.
3. Ryg die tjops op 4 bamboesstokkies of roosmaryntakkies. Ryg die halloumi en uie op 4 ander bamboesstokkies of roosmaryntakkies en sprinkel olie oor. Begin met die tjops en rooster oor bereide kole tot goudbruin en gaar. Geur na smaak. Sit die halloumi-kebabs 4 min. voor die einde by (hulle rooster vinnig) en rooster tot goudbruin. Geur na smaak.
4. Sprinkel die tamatiesalsa oor die tjops-en-halloumi-kebabs en sit warm voor.
RUSSIAN BEEF KEBABS/Shashlik: [TRAD. RUSSIAN RECIPE]
Serves: 4
Advance Preparation: 4 to 8 hours overnight for marinating the meat.
Special Equipment: 4 to 6 long metal skewers
Muscovites love to take to the country on the weekends, and when they do, chances are they’ll cook these robust beef kebabs. Grating the onion is a traditional Slavic technique that produces a fuller, richer onion flavor than dicing.
FOR THE BEEF AND MARINADE:
1/2 - 2kg beef sirloin steaks, boneless or tenderloin tips
onion, large, coarsely grated
clove garlic, coarsely grated
cup dry red wine
cup red wine vinegar
tbs olive oil
bay leaves
1/2 tsp salt, or to taste
1/2 tsp black pepper, freshly ground
FOR THE KEBABS:
onion, large, cut into 1-inch pieces
green bell pepper, stemmed, seeded, and cut into 1-inch pieces
HOW TO:
1. Trim any sinew and excess fat off the beef, then cut the meat into 1 1/2-inch cubes. Combine the ingredients for the marinade in a large nonreactive baking dish. Add the meat and toss thoroughly to coat. Cover and let marinate, in the refrigerator, at least 4 hours, but preferably 8, stirring once or twice.
2. Preheat the grill to high.
3. Remove the beef from the marinade and thread onto the skewers, alternating with pieces of onion and bell pepper. When ready to cook, oil the grill grate. Arrange the kebabs on the hot grate and grill, turning with tongs, until the meat is cooked to taste, 2 to 3 minutes per side, (8 to 12 minutes in all), for medium-rare. Baste the beef with any excess marinade as it cooks, but stop basting the last 5 minutes. Serve immediately.
Serves 4 to 6
WENK:
Jy mag maar ander stukkies groente ook bysit op jou stokie, dit sal niks aan die smaak verander nie.
HOENDERSOSATIES MET SOET CHILLI MARINADE: [BRON ONBEKEND][maak 2 sosaties]
2 Hoenderborsies
3t Soet chilli sous
3t Chinese oestersous
SO MAAK JY:
Sny die hoenderborsies in byt grote stukkies.
Meng dit saam met die souse en marineer is ongeveer 20 minute.
Ryg op sosatiestokkie [in water geweek vir 10 minute] en braai op medium rooster tot gaar.
Bedien warm of koud, ewe lekker.
[Pas resep aan na gelang van hoeveelheid mense]
MOROCCAN GRILLED CHICKEN SOSATIES: [CLOSET COOKING]
Tasty grilled skewered chicken marinated in a Moroccan style spice blend.
Servings: 4
Prep Time: 10 minutes
Marinate Time: 20 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
IINGREDIENTS:
1 - 1½kg boneless-skinless chicken, cut into small pieces
2 tablespoons lemon juice (~1/2 lemon)
2 tablespoons olive oil
1 teaspoon paprika
½ teaspoon cumin, toasted and ground
1/8 teaspoon cinnamon
1/8 teaspoon ginger
¼ teaspoon turmeric
¼ teaspoon cayenne
¼ teaspoon salt
¼ teaspoon pepper
2 cloves garlic, chopped
DIRECTIONS:
1.Marinate the chicken in the mixture of the remaining ingredients for at least 20 minutes to overnight.
2.Skewer the chicken and grill over medium-high heat until cooked, about 4-5 minutes per side.
MY WENK:
Ek voeg nog 3e appelkooskonfyt ook by.
Ek gebruik dye om hierdie sosaties mee te maak, dis dan nie so droog nie of indien jy wel die filette gebruik behou die vel, dit is dan ook nie so droog nie.
RIB -EYE, NEW POTATO AND PORTOBELLO KEBABS: [Adapted from Emeril Lagasse’s “Emeril at the Grill” ]
4 servings
4 NEW POTATOES, SUCH AS RED BLISS (ABOUT 3 OUNCES EACH)
1 LARGE PORTOBELLO MUSHROOM CAP (ABOUT 4 OUNCES)
ONE 14- TO 16-OUNCE RIB-EYE STEAK
1 1/2 TEASPOONS SEA SALT
1/2 TEASPOON FRESHLY GROUND BLACK PEPPER
1/3 CUP EXTRA-VIRGIN OLIVE OIL
1/3 CUP BALSAMIC VINEGAR
2 TABLESPOONS CHOPPED FRESH ROSEMARY
2 TABLESPOONS MINCED GARLIC
FOUR 12-INCH BAMBOO SKEWERS, SOAKED IN WARM WATER FOR AT LEAST 30 MINUTES
HERE'S HOW:
1.Place the potatoes in a 1-quart saucepan, and add water to cover by 1 inch. Set the pan over high heat, and bring to a boil. Reduce the heat; cook the potatoes at a gentle boil until barely fork-tender, about 10 minutes. Drain, and allow the potatoes to cool. Cut the potatoes in half; set aside.
2.Remove the stem and gills from the portobello with a sharp knife, and cut the cap into 8 wedges. Place the wedges in a medium bowl.
3.Cut the steak into 8 equal pieces, and season them with 1/2 teaspoon of salt and 1/2 teaspoon pepper. Place the meat in the bowl with the mushrooms. Add olive oil, balsamic vinegar, rosemary and garlic, and stir to coat mushrooms and steak well. Cover the bowl with plastic wrap, and refrigerate for 30 minutes to 2 hours.
4.Heat a grill to medium-high, and lightly oil the grate.
5.Remove the bowl from the refrigerator. Skewer a potato, followed by a piece of steak and a mushroom wedge. Add another potato, piece of steak and mushroom wedge. Repeat with remaining skewers. Reserve remaining marinade for basting the skewers as they cook.
6.Grill the kebabs, basting them as they cook, for about 3 minutes. Turn and cook for another 3 minutes, basting, before turning them over to cook on the first side again. Continue to cook on the first side for 2 to 3 minutes before turning them over and cooking a final 2 to 3 minutes. Season the kebabs with the remaining salt, and serve immediately.
PESTO GRILLED SHRIMPS: [CLOSET COOKING]
Light fresh and summery basil pesto marinated grilled shrimp.
Servings: 4
Prep Time: 10 minutes
Marinate Time: 20 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
INGREDIENTS:
1/2 cup basil, packed
1 small clove garlic
1 tablespoon pine nuts, toasted
2 tablespoons parmigiano-reggiano (parmesan), grated
2 tablespoons olive oil
1 tablespoon lemon juice (~1/2 lemon)
salt and pepper to taste
1kg shrimp, peeled and deviened
DIRECTIONS:
1.Pulse the basil, garlic, pine nuts, parmesan, oil, lemon juice, salt and pepper until smooth.
2.Marinate the shrimp in the pesto for 20 minutes in the fridge.
3.Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.
TIP:
Serve alone as appetizers or in a salad or pasta as a light main.
CORN AND MUSHROOM SOSATIES: [CAMPING AND HIKING]
This is enough for four sosaties
INGREDIENTS:
2 mealies, cut into quarters
12 medium sized brown mushrooms
25 cm piece of boerewors, cut into eight even sized pieces
4 sosatie sticks
2 table spoons melted butter
METHOD:
Start by sliding a mushroom onto the skewer, followed by a mealie (this is not nearly as easy as it sounds) then another mushroom, followed by a piece of boerewors and so on. Cook slowly and baste with your melted butter, as the mushrooms tend to dry out very easily.
Enjoy.
EASY GIANT KEBABS: [ROBERSONS SPICES]
33 min cooking time
Serves 6
Nutrition Tip
• Serve with a Fresh crunchy green salad to increase the vegetable content of this meal
• There is no need to extra salt to this meal. Add more flavour with Robertsons Pure Herbs and Spices
Ingredients
1 kg Chicken Breast
85 ml Extra Virgin Olive Oil
85 ml Honey
Juice of 1 Lemon
15 ml Robertsons Chicken Spice
15 ml Robertsons Mixed Herbs
Instructions
1.Cut each breast into 3 large chunks.
2.Mix remaining ingredients and allow the chicken to marinate for 20 -30- minutes.
3.Push onto skewers.
4.Bake at 180°C for 20 -30 minutes until chicken is just cooked through.
5.The trick is to use large pieces of chicken so that the kebabs are moist and flavoursome.
MY WENK:
Ek hou daarvan om die velletjie aan te los, dan is die hoender nie so droog nie.
Of gebruik dye ipv hoenderborsies.
Braai hierdie oor die kole, dis lekkerder as in die oond.
HOENDER-SOSATIES-CHILLI MARINADE: [BRON ONBEKEND]
[maak 2 sosaties]
2 Hoenderborsies
3t Soet chilli sous
3t Chinese oestersous
SO MAAK JY:
Sny die hoenderborsies in byt grote stukkies.
Meng dit saam met die souse en marineer is ongeveer 20 minute.
Ryg op sosatiestokkie [in water geweek vir 10 minute] en braai op medium rooster tot gaar.
Bedien warm of koud, ewe lekker.
[Pas resep aan na gelang van hoeveelheid mense]
SKEWERD SARDINES WITH TARRAGON SAUCE:Ingredients
zest and juice 1 lemon
4 tbsp olive oil
12 sardines , cleaned, gutted and heads cut off (ask your fishmonger to do this)
small bunch dill , finely chopped
small bunch parsley , finely chopped
1 tbsp capers , drained and chopped
2 tbsp cornichons , drained and finely chopped
8 wooden skewers , soaked in water
Serves 4
Preparation and cooking times Prep 20 mins
Cook 10 mins
Super healthy, Heart healthy
1.Pour half the lemon juice and 1 tbsp olive oil over the sardines, then rub it into the fish's cavity and skin. Lay 2-3 sardines (depending on size) side by side and thread a skewer through the tail end and one through the head end, packing them closely together.
2.To make the tartare dressing, combine the lemon zest and the rest of the juice and oil with the dill, parsley, capers, cornichons and some seasoning. Set aside.
3.Season the sardines really well, then carefully lift them onto a hot barbecue. Cook for 3-4 mins on each side, carefully lifting the skewers to turn them, then transfer to a serving plate. Spoon over a little dressing and serve the rest on the side.
TROPICAL PORK KEBABS: [MR FOOD - LETS GET GRILLING]
They'll go hog wild over our easy tropical pork kebabs!
With the flavors of the tropics and off‐the‐shelf ingredients, you can't go wrong with tender‐as‐can‐be pork kebabs!
Serves: 8
Cooking Time: 7 min
• 8 wooden or metal skewers
• 2kg pork loin, cut into 1‐inch chunks
• 2 large red bell peppers, cored, cleaned, and cut into 8 pieces each
• 1 large green bell pepper, cored, cleaned, and cut into 8 pieces
• 1/2 fresh pineapple, cut into 4 slices then into 1/4‐inch wedges
• 1/2 cup honey
• 1/2 cup lime juice
• 2 teaspoons grated lime peel
• 3 garlic cloves, minced
• 1/4 cup yellow mustard
• 1 teaspoon salt
• 1/4 teaspoon black pepper
WHAT TO DO:
1. If using wooden skewers, soak them in water for 15 to 20 minutes.
2. Alternately thread each skewer with pork chunks, 2 red pepper pieces, 1 green pepper piece, and 2 pineapple wedges.
3. In a 9" x 13" baking dish, combine honey, lime juice, grated lime peel, garlic, yellow mustard, salt, and black pepper; mix well. Place kebabs in baking dish and rotate to coat with marinade.
Cover and refrigerate at least 4 hours or overnight, turning occasionally.
4. Preheat grill to medium‐high heat. Baste kebabs with marinade; discard excess marinade. Grill kebabs 7 to 9 minutes, or until pork is no longer pink, turning frequently to cook on all sides.
CHICKEN KEBABS: [PICK N PAY RECIPES]
Chicken breasts can be incredible on a braai. This part of the bird dries out quickly, and so needs direct, quick cooking. Use this recipe as a base, then tweak to adjust to your liking.
More than 2 hours
Serves: 4
Main Ingredients
250 ml PnP plain yoghurt
2 PnP garlic cloves , crushed
1 stick PnP ginger , peeled and grated
30 ml PnP apricot jam
4 PnP chicken breasts , cut into chunks
WHAT TO DO:
•Mix together the yoghurt, garlic, ginger to a thick paste.
•Add the chicken and marinate for as long as possible – anything from 1 hour to overnight.
•Remove from marinade just before cooking.
•Thread onto skewers and grill on braai for 7-10 minutes each side (depending on heat of braai).
Tips
•Add a handful of fresh herbs to the marinade.
•Cut up bits of veg – peppers, aubergine etc and use on kebabs.
CHILI-LIME MANGO SKEWERS: [THE FARM GIRL]
6 tbsp olive oil
1/4 cup fresh lime juice
Zest of 1 lime
1 tsp chili powder
1/4 tsp cayenne pepper (optional but it does give it a nice zing!)
1/2 tsp salt
1 tbsp sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 1 1/2-inch cubes
WHAT TO DO:
1. First, if you’re using wooden/bamboo skewers, make sure to soak them in water for 20-30 minutes before you use them so they won't burn up on the grill.
2. In a large bowl, whisk together olive oil, lime juice, lime zest, chili powder, cayenne,
salt and sugar. Place in a zip-lock bag and add chicken and mangoes, stirring gently to coat with marinade. Seal and refrigerate for 2-4 hours.
3. Heat grill to medium high heat (making sure to clean off your grill racks). Remove the chicken and mangoes from the marinade and thread onto skewers, alternating the pieces (as a note: when you’re making any type of skewer, make sure not to smash everything together tightly. In order for the food to cook thoroughly and evenly, it needs room. Each piece should just barely touch each other, or not touch at all).
4. Arrange the skewers on the grill and cook, turning until the chicken is nicely charred and cooked through, 6-10 minutes.
Serve immediately and enjoy!
BEESVLEIS-SUYA SOSATIES: [PASELLA]
Moyo restaurant in Johannesburg se Melrose Arch spesialiseer in kos met ʼn Afrika aanslag. Sjef Fernando Vila-Cha het vir ons hierdie dis uit Nigerië gedemonstreer.
(bedien 2)
Bestandele:
Suya-smeer:
1 groen soetrissies, in repe gesny
1 e olyfolie
1 t witwynasyn
1 t vars knoffel, gekap
1 t gemmer, gedroog
1 t roosmaryn, gedroog
1 t bruinsuiker
1 t paprika
sout & wit peper, na smaak
Sosaties:
250 g beesvleisfilet, in blokkies gesny
2-3 rooi soetrissies, in blokkies gesny
1 ui, in blokkies gesny
Metode:
Vir die suya-mengsel, verpulp al die bestanddele saam in ʼn voedselverwerker. Maak die sosaties deur die beef, rooi peper en ui op sosatiestokkies te ryg. Smeer die suya-mengsel op die sosaties en marineer oornag. Braai ʼn paar minute op warm hitte tot gaar.
STEAK SOSATIES: [RENS]
Iets lekkers vir die naweek.
Koop 'n lekker stukkie steak, sny blokkies:
Maak die marinade:
STEAK MARINADE:
250 ml bier
knippie sout
80 ml olie
1 t aangemaakte mosterd
37,5 ml suurlemoensap
1 e bruinsuiker
1 t gemengde kruie
2 huisies knoffel, gekap (ops.)
60 ml tamatiesous
MAAK DAN SO:
Meng alles saam. Marineer vleis ten minste 4 uur.
Ryg jou sosaties met peppers, blokkies vleis en kersie tamaties, uie en selfs sampioene.
Braai oor matige kole
Smeer van die marinade die heeltyd oor die sosaties.
BEESVLEIS-GRANAAL SOSATIES: [REUBEN RIFFEL - PASELLA]
600g rump steak, in blokkies gesny
18 groot garnale, afgedop & gehalveer
Marinade:
1 gekapte knoffel
1e tamatiesous
3e Bovril
1e olyfolie
1 t grofgemaalde swartpeper
MAAK DAN SO:
Meng al die marinadebestanddele en marineer die vleis ten minste 3 ure. Ryg die vleis en garnale alternatief op sosatiestokkies. Kook vinnig oor warm kole.
HOENDER-SOSATIES-CHILLI MARINADE: [BRON ONBEKEND]
maak 2 sosaties
2 Hoenderborsies
3t Soet chilli sous
3t Chinese oestersous
SO MAAK JY:
Sny die hoenderborsies in byt grote stukkies.
Meng dit saam met die souse en marineer is ongeveer 20 minute.
Ryg op sosatiestokkie [in water geweek vir 10 minute] en braai op medium rooster tot gaar.
Bedien warm of koud, ewe lekker.
MY WENK:
Pas resep aan na gelang van hoeveelheid mense en kap rooirissies fyn saam met cilantroblare en strooi oor die sosaties voor bediening.
FIERY PORK SKEWERS: [Submitted By: Lindsay Perejma - Photo By: Christina]
Prep Time: 15 Minutes
Cook Time: 12 Minutes
Ready In: 30 Minutes
Servings: 4
"Tender pork pieces are marinated quickly in a teriyaki mixture, then grilled."
INGREDIENTS:
2 tablespoons teriyaki sauce
1 tablespoon red wine vinegar
1 tablespoon vegetable oil
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes
3/4 pound pork tenderloin, cut into
1 inch cubes
DIRECTIONS:
1.In a medium bowl, mix teriyaki sauce, red wine vinegar, vegetable oil, brown sugar and red pepper flakes. Place pork tenderloin cubes in the mixture. Toss to coat.
2.Preheat an outdoor grill for high heat and lightly oil grate.
3.Place pork on skewers. Cook on the prepared grill, turning and brushing with the teriyaki sauce mixture frequently. Cook 10 to 12 minutes, or to desired doneness.
FILIPINO PORK KEBABS:
Filipino’s eat this BBQ as an appetizer, meal, a snack, or what most of the guy’s favorite, Pulutan. This particular recipe has been a tradition for Filipino’s when it comes to street barbecuing. Aside from the requests, it also inspired me to post this recipe to give our craving kakabayan’s that have been away from the Philippines a little trip down memory lane where street food is just a couple of steps away.
This is fairly simple to make, but it does take of time to marinate. Just remember, the longer you let it marinate the better the taste. So be patient when it comes to preparing these mouth-watering street delights. Now, on to what you’re waiting for, the recipe.
INGREDIENTS:
2kg of Pork butt or belly (if using pork belly remove the skin)
1 Cup of soy sauce
1 Whole garlic peeled & smashed
1 Small onion minced
2 Lemons
½ Cup of 7UP
1 Tsp. Ground black pepper
5 Tbs. Dark brown sugar
1 Cup of Banana sauce (ketchup)
1 Tsp. MSG (optional)
DIRECTIONS:
Soak bamboo skewers in water overnight to avoid splitting and burning before using.
TIP:
Baste the pork with the remaining marinade to further enhance the flavor while barbecuing. will also help to keep it moist through the entire cooking process. Make sure you allow the marinade to cook when using it for basting, remember this is a left over marinade.
Translations:
Pulutan = Finger foods
Kababayan = Fellow citizens
MOROCCAN BEEF KEBABS WITH CURRIED CRANBERRY PISTCHIO RICE: [adapted from Curtis Stone]
Step 1: Place the following ingredients in a large mixing bowl: 1 lb. 93% lean ground beef, 2 tbs. finely diced purple onion, 1/3 cup panko bread crumbs, 3 tbs. Central Market Mad Moroccan BBQ sauce, 1 tsp. cumin, 1 tsp. granulated garlic, 1 tsp. cinnamon (or allspice), 1 tsp. coriander, 1 tsp. onion powder, salt & pepper to taste, and 1 tsp. dried rosemary. Use clean hands to combine all of the ingredients. Shape into 4 long ovals and place onto wooden skewers.
Step 2: Place 2 cups water in a medium saucepan over med-high heat. Add 1 cup basmati rice, 1 tsp. salt, 1 tsp. curry powder, and 1 tbs. butter. Stir to combine and bring to a boil. Cover and cook for 20 minutes. This gives you a pocket of time to cook the kebabs. Heat a well-oiled cast-iron grill pan over med-high heat for 5 minutes. Add the kebabs and cook for 4 minutes per side for med-well; sprinkle each side of the kebabs with salt & pepper to taste as they cook.
Step 3: Reduce heat to medium, and brush the kebabs liberally with more of the Mad Moroccan BBQ sauce. Let them simmer for a minute, then flip the kebabs over and repeat. When the rice has cooked, add 1/2 cup dried cranberries and 1/2 cup chopped pistachios. Give the rice a stir, then cover and let sit for at least five minutes. To serve, spoon the rice onto a serving platter and top with the kebabs.
Wow, is this dish good! The kebabs are very juicy thanks to a double dose of the Mad Moroccan sauce inside and out, with the perfect amount of seasoning. The warmth from the cinnamon is an especially nice background flavor. And the rice? It not only pairs perfectly with the kebabs, it's amazing in its own right: warm curry powder, sweet-tart dried cranberries and crunchy pistachios combine for an addictive rice pilaf. I'll definitely be making this rice again very soon! If you're not a curry fan, you can simply serve the kabobs with pita bread and yogurt-based tzatziki for a fabulous Moroccan spin in a traditional burger.
KERRIESOSATIES: [UITKYK]
Maak die sosaties vooraf, want dan is hulle lekker diep gemarineer teen braaityd
Genoeg vir 8 tot 10 sosaties
Bereidingstyd: 30 minute (plus marineertyd)
Gaarmaaktyd: 10-12 minute
30ml olie
2 uie, in groterige stukke gesny
3 knoffelhuisies, fyngekap
30ml matige kerriepoeier
5ml borrie
2.5ml fyn koljander
1 rooi branrissie, ontpit en fyngekap (opsioneel)
3 lourierblare (vir die marinade)
1 duim vars gemmer, gerasper
60ml appelkooskonfyt
375ml wynasyn
500ml karringmelk
1,5kg lam- of skaapvleis, in 25mm blokkies gesny (of gebruik die helfde lamsvleis en helfte varkvleis)
sagte droë appelkose
ekstra lourierblare of suurlemoenblare (vir die stokkies)
MAAK DAN SO:
• Verhit die olie in 'n kastrol en braai die uie en knoffel tot sag en glansend.
• Voeg die kerrie by en braai vir nog sowat 2 minute. Voeg die speserye, rissie, lourierblare, gemmer, konfyt en asyn by en laat sowat 10 minute prut.
• Verwyder dit van die hitte en laat dit heeltemal afkoel voor jy die karringmelk byroer. Plaas die vleis in 'n nie-metaalagtige bak (glas of plastiek as jy gaan kamp is 'n Tupperwarehouer met 'n stewige deksel net die ding). Giet die marinade oor en sit dit vir mintens 24 uur in die yskas.
• Ryg die appelkose, lourierblare en blokkievleis op sosatiestokkies. Braai die sosaties oor matige kole tot gaar. Verf gereeld van die marinade oor terwyl dit braai. Sosaties behoort nie langer as 10-12 minute gebraai te word nie. Pas op vir oorgaar, want dan is dit droog en onsmaaklik.
BAMBOO-SKEWERED CORIANDER AND APRICOT CHICKEN: [FRESH LIVING]
The bamboo sticks allow everyone to cook their own chicken pieces. Simply braai or roast the chicken. Remove the skin before cooking to slash the fat!
Less than 1.5 hours
Serves: 4-6
125 ml PnP apricot jam , smooth
45 ml coriander or basil leaves, fresh, chopped
10 ml grated ginger, fresh
2 PnP granulated garlic , crushed
1 PnP red chilli , with seeds, finely chopped
125 ml PnP fresh orange juice
60 ml PnP lemon juice
60 ml soya sauce
10 ml PnP ground coriander
1 pinch salt and ground pepper
8 chicken soup mix
WHAT TO DO:
•Mix marinade ingredients together, pour over chicken and marinate for an hour or longer if time allows.
•Braai chicken over moderate coals turning and basting frequently with reserved marinade for about 30-45 minutes, or until cooked.
•Remove chicken from coals and brush with remaining marinade.
•Serve scattered with fresh coriander leaves and lime wedges if you like.
To make bamboo skewers:
•Cut bamboo sticks into 30cm lengths.
•Split each stick lengthways, to halfway down the length and remove soft inner fibres.
•Place chicken pieces between split part of bamboo and secure open end with wire.
STEAK EN CHORIZO-KEBABS:[deur Barbara Joubert]
(12 kebabs)
1 geel soetrissie
1 groen soetrissie
1 rooi soetrissie
2 x 400 g kruisskyf-steaks (rump)
60 ml olyfolie
sap van 1 suurlemoen
2 knoffelhuisies, fyngekap
2,5 ml groen brandrissie, fyngekap
2,5 ml gerookte paprika
sout en varsgemaalde swartpeper
4 chorizoworse, in stukke gesny
olyfolie om oor kebabs te sprinkel
SO MAAK JY:
Plaas 12 hout-sosatiestokkies in ’n bak. Gooi kookwater oor en laat week minstens 1 uur lank. Sny soetrissies oop en verwyder pitte en sagte wit vlees. Sny in sowat 2 cm blokke. Plaas in ’n bak en gooi kookwater oor. Laat staan sowat 30 minute tot effe sag. Sny steak in sowat 2 cm blokke en plaas in nog ’n bak. Meng olyfolie, suurlemoensap, knoffel, brandrissie en paprika saam in bakkie. Geur vleisblokke met sout en peper en gooi sous oor. Laat staan sowat 15 minute. Haal stokkies uit water en ryg eers ’n stukkie wors en dan ’n stukkie steak, dan ’n stuk soetrissie, weer wors, dan soetrissie en dan weer ’n stuk steak, tot die stokkie vol genoeg is. Herhaal die proses tot al die bestanddele op is.
Verhit ’n riffelpan. Sprinkel ’n klein bietjie olyfolie oor kebabs. Plaas in warm pan en braai tot mooi bruin. As jy die vleis pienk wil hê, sal dit so 8 minute duur. Sit voor saam met tamatie-en-basiliekruidslaai.
VEGGIE KEBABS WITH SWEET CHILLI SAUCE: [FRESH LIVING]
Can also be oven grilled.
INGREDIENTS:
1 red pepper , each, and red onion cut into chunks
3 PnP baby marrows , cut into chunks
250 grams button mushrooms , each, and brocolli florets
250 ml patty pans, halved
1 kebab stick, wooden, soaked in water for 20 minutes
30 ml PnP Finest extra-virgin olive oil
1 pinch salt and ground pepper
SWEET CHILLI DIPPING SAUCE:
100 ml light soy sauce
15 ml PnP sweet chilli sauce
1 dash sesame oil , optional
1 dash PnP white wine vinegar , or rice to taste
WHAT TO DO:
•Thread vegetables onto skewers.
•Brush with oil and season.
•Braai over medium/cool coals until lightly browned and tender.
•Mix sweet chilli dipping sauce ingredients together and serve with kebabs.
MORE GOOD IDEAS:
•Add cubed chicken,beef or pork to kebabs.
•Serve with stir-fried noodles.
SPICY CHICKEN KEBABS:
INGREDIENTS:
1 kg chicken breasts – skin and boneless
12-15 pickling onions – peeled and halved
250gr dried Turkish apricots
THE MARINADE:
1 big onions – halved and sliced
2 cm piece ginger – grated
2 cloves of garlic – crushed
1 tbsp curry powder
2 tsp black mustard seeds
2 cardamom pods – crushed
1 tsp garamasala
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp turmeric
1 tbs sugar
125ml water
100ml vinegar
salt/pepper
vegetable oil
WHAT TO DO:
Crush all the dry seeds in your pestle and mortar. Heat the oil in a skillet and add the dry seeds. Fry the seeds for a few seconds just to release all the volatile oils and then add the onion, ginger, garlic, curry and garamasala. Fry the onions until they are soft. Add the water, vinegar and sugar and let the marinade cook for about 3-4 minutes. Taste and season accordingly. What you want is a sweet, tangy, spicy marinade. Let the marinade cool down completely .
Cut the chicken in bite size pieces and as soon as the marinade has cooled down, add the chicken, pickling onions and apricots to the marinade. BTW use a plastic or earthenware bowl for this. Keep refrigerated for at least a couple of ours…overnight is best. When using wooden skewers, also soak them overnight in water to prevent them from burning. When ready to grill, skewer the chicken onto the wooden sticks with pieces of onion and apricots in between. Grill and serve immediately.
BEESVLEIS -ENTERIJAKI-KEBABS: [Deur Huisgenoot Digitaal]
Dis so ’n eenvoudige resep, maar die geur is besonders – ’n blitsplan vir besige mense.
Genoeg vir 6 mense
Bereiding: 20 minute
Gaarmaaktyd: ’n paar minute
Staantyd: 4 uur
BENODIG:
1 kg bruinsampioene
500 g beesvleisblokkies (kruisskyf of lende)
125 ml (½ k) terijakisous
SO MAAK JY:
1.Marineer die sampioene en vleis 4 uur of oornag in die terijakisous.
2.Ryg die vleis en sampioene afwisselend op die sosatiestokkies en braai op matige kole tot gaar.
WENKE:
Gebruik die resep vir spoggerige steakrolletjies tuis. Marineer lende- of kruisstuk 4 uur of oornag en braai die steaks na gelang van jou voorkeur. Gebruik matige kole sodat die marinade nie brand nie. Sit voor met vars broodrolletjies en gebraaide uie en oondgebakte skyfies.
BOEREWORS SOSATIES: [MAROELAMEDIA - Oorspronklik gepubliseer in Hilary Biller se Japtrap Braai]
lewer 12
Suid-Afrika se gunsteling-wors maak uitmuntende sosaties - en dis ʼn welkome variasie op die manier wat ons boerewors gewoonlik berei.
BENODIG:
750 g boerewors van die beste gehalte
12 Houtsosatiestokkies, in water geweek vir 30 minute
1 groot rooi-ui, in wiggies gesny
12 kersietamaties
1 rooi, groen of geel soetrissie, ontpit en in groterige stukke gesny
Olyfolie
Sout en varsgemaalde swartpeper
MAAK DAN SO:
1. Gebruik ʼn skerp mes en sny die boerewors in stukke van 3-4 cm lank. Sit ʼn uiwiggie ʼn stuk boerewors, tamatie, nog ʼn stuk boerewors en ʼn stuk soetrissie op elke sosatiestokkie.
2. Plaas in ʼn bakpan en smeer olyfolie oor die sosaties. Geur deeglik met sout en peper net voordat jy dit op die rooster sit.
3. Braai 7-10 minute aan ʼn kant.
CHICKEN LIVER SOSATIES: [TASTE]
FOR THE CHICKEN LIVER AND MARINADE:
•250g Chicken Livers
•125ml Buttermilk
•125ml Sauvignon Blanc
•10g Coriander Leaves Chopped
•1 Garlic clove finely mashed to paste
•1ml Ground Coriander
•1ml Turmeric
•1ml Ground Black Pepper
•Salt to taste
WHAT TO DO:
•Clean the livers of all connective tissue and cut into 30x30mm pieces and set aside.
•For the marinade, mix together in a bowl all the rest of the ingredients, except the wine, and add the chicken livers, allow to marinate in the fridge for about 1 hour.
•After the marinating hour, skewer the liver cubes onto 10cm skewers that was soaked in water for the time that the livers marinated. Once skewered set aside and continue with the samp and rest of your preparations.
FOR THE SAMP:
•250ml Samp
•1l Strong Chicken Stock
•125ml Sauvignon Blanc
•100g Butternut
•120g Mixed Mushrooms (Shitake, portabelini & Enochi)
•6-8 Broad Bean Pods
•5-6 Pea Shoots
•50g Butter
•30g Pecorino cheese
•Salt to taste
WHAT TO DO:
•Wash the samp twice and then cover with water and allow to soak for about 5 hours.
•While the samp soaks, prepare the butternut by small dicing it and set aside.
•Remove the broad beans from their pods, blanch and refresh in cold water. Remove the shells until you just have the two inside halves, they should be bright green and soft under the touch.
•Roughly cut the mushrooms and set aside.
•After the soaking of the samp, par boil (over a slow heat) the samp covered in the 500ml of the chicken stock, once al dente (after about 20-30minutes of cooking) remove from heat and transfer as is (do not drain, you’ll need all the water left to get it soft) to a heavy sauce pan with half of the butter.
•Add 125ml of chicken stock and cook until most of the liquid has cooked off.
•Add the 125ml of Sauvignon Blanc and again reduce.
•Repeat this process with the rest of the chicken stock until the samp is soft and almost sticky.
•During the last 5 minutes add the butternut and mushrooms and cooked until the butternut is soft but still firm, it shouldn’t become a mash.
•During the last minute add the pecorino and mix well.
•At the same time pan fry the chicken liver sosaties until just cooked, they should be still pink on the inside. Reserve the rest of the marinade.
•Remove the sosaties from the pan and deglase the pan with the wine, allow to reduce by a third.
•Add the rest of the reserved marinade and reduce.
•Do not allow the buttermilk to split, add the rest of the butter to thicken.
•All components are now ready to be plated.
HERE'S HOW:
•Set the samp in a round food form on the plate.
•Add the two sosaties next to it.
•Drizzle some of the reduced marinade around the plate.
•Drop the broad beans onto the plate.
•Set the pea shoots on top of the samp and some of the broad beans.
Enjoy with a glass of Sauvignon Blanc or Pinot de Blanc will also go well with this dish.
25 minute SOSATIES: [Johann Botha]
(4 porsies)
450 g lamsvleis-blokkies
125 g sagte droë-appelkose
1 ui, helfte fyngekap en ander helfte grofgekap
6 sosatiestokkies, in water geweek
45 ml olyfolie
2 knoffelhuisies, fyngekap
30 ml kerriepoeier
30 ml bruinsuiker
60 ml appelkooskonfyt
50 ml asyn
sout en varsgemaalde swartpeper
SO MAAK JY:
Ryg vleisblokkies, uiestukke en appelkose om die beurt op sosatiestokkies tot al die vleis op is. Verhit olyfolie tot warm in 'n middelslag-pan. Voeg fyn ui en knoffel by. Braai liggies vir 5 minute. Voeg kerriepoeier, bruinsuiker, konfyt en asyn by. Braai vir nog 5 minute. Geur goed met sout en swartpeper. Sit sosaties in warm sous en meng goed sodat dit oral bedek is. Verhit 'n riffelpan tot vuurwarm. Braai sosaties vir sowat 5 - 8 minute aan 'n kant of langer tot gaar. Sit warm voor.
KRUISSNIT-SOSATIES MET TUISGEMAAKTE BRANDRISSIESOUS: [Deur JAN BRAAI - Foto: LBW]
Hy’s koning van die kole, meester van die man-oond. Jan Braai, Suid-Afrika se baasbraaier, gee kort voor Nasionale Braaidag ’n paar van sy lekkerste resepte.
Om jou eie soet brandrissiesous te maak, is maklik en vinnig. Dit duur omtrent 10 minute, wat beteken jy kan dit tydens halftyd doen terwyl jy rugby op televisie kyk.
Die sous werk lekker saam met verskillende tipes en snitte vleis, maar is, soos ’n ordentlike losvoorspeler op die rugbyveld, nogal dominerend. Jy wil dus die sous saam met iets bedien wat nie net daardeur aangevul sal word nie, maar ook die geur sal kan hanteer.
Iets soos lekker kruissnitsosaties wat jy sélf maak. Weet net dat dié sous ’n bietjie meer skop het as die supermark s’n. So, as jy dinge matiger verkies, gebruik minder brandrissie.
SOET BRANDRISSIESOUS:
5 brandrissies (enige tipe of kombinasie en hou ’n paar ekstra byderhand)
2 knoffelhuisies, fyn gekap
125ml appelasyn (of rysasyn of witdruiweasyn)
125ml water
125ml suiker
5ml sout
5ml sojasous
12 ml mielieblom,gemengmet ’n sopiewater van 12 ml
MAAK DIE SOUS;
Kap die brandrissie fyn. As jy bang is die sous het te veel skop, haal van die pitte of ál die pitte uit. Hoe meer pitte, hoe meer skop. As jy dink die brandrissies wat jy gebruik, is matig, gebruik meer as vyf. As dié wat jy gebruik besonder sterk is, gebruik jou goeie oordeel – sterkte daarmee!
Meng die mielieblom met die halwe sopie water in ’n geskikte koppie, glas of beker en hou dit naby.Gooi die fyngekapte brandrissie, knoffel, asyn, water, suiker, sout en sojasous in ’n klein, vuurvaste pan of potjie, roer deeglik en kry dit aan die prut op die vuur.
Laat prut vir omtrent ses minute totdat die suiker heeltemal opgelos het. Presies hoe lank dit duur, sal natuurlik van jou kole of vlamme afhang. Voeg nou die mielieblommengsel by en roer tot die sous verdik. Dit sal omtrent ’n minuut duur. Die sous is nou reg. Haal dit van die vuur af, laat effens afkoel en bedien.
Anders kan jy dit in ’n klein glasflessie gooi, die deksel opsit en in die yskas bêre tot jy reg is om dit te gebruik.
SOSATIES:
1 kg dik kruissnit
125ml sojasous
Maak die sosaties:
Koop die dikste kruissnitte wat jy kan kry. Die beste plan is om die slagter te vra om vir jou ’n kruissnit van omtrent 3 cm dik te sny.
Sny die steak in blokkies met sye wat omtrent 3 cm lank is, maar dit is regtig nie ’n presiese voorskrif nie. Gooi al die blokkies vleis in ’n marineerbak en gooi sojasous oor. Rol die vleis rond in die sous sodat alles bedek is.
Maak die bak toe en laat die vleis vir minstens 30 minute marineer. Ryg die vleis op vier sosatiestokkies. Braai die sosaties vir omtrent 8 tot 10 minute op warm kole tot nét verby middelslag-rou en bedien met die soet brandrissiesous.
Lewer vier porsies.
MUTTON LIVER SOSATIES:
Preparation Time: 10 Min
Cooking Time: 25 Min
Ready In: 35minutes
INGREDIENTS:
1 - 1½kg Liver,cut into small cubes
1 large onion finely chopped
4 Tablespoon of beaten curd [plain yoghurt]
1 Teaspoon Red chili powder
1 Teaspoon Cumin seeds
2 Tablespoon Ginger paste
6 Green chili
2 Tablespoon Cooking oil
1 Tablespoon Ghee
Salt To Taste
2 Bay leaf
3 Cardamom
1⁄2 Inch piece Cinnamon
6 Cloves
1 Teaspoon Turmeric powder
WHAT TO DO:
1. Wash liver pieces and mix turmeric powder and salt.
2. Heat oil. Add whole cardamom, cinnamon, cloves and Bay leaves. Add whole cumin seeds. Fry for a minute. This process is called pre-seasoning.
3. Add chopped onion and fry till light brown.
4. Add lever pieces. Add red chili powder mixed in little water. Add ginger paste. Fry till oil leaves the side of the pan.
NOTE:
When frying the spices always have the heat set to medium or low.
5. Add beaten yogurt. Reduce fire and cook till done. If necessary add little water.
6. Add ghee and serve hot with paratha.
GREEK SOUVLAKI WITH TZATZIKI SAUCE: [ON THE DECK]
If the Greeks know anything it’s how to prepare delicious lamb dishes. Try a traditional Greek souvlaki on the braai this summer, served with a side of refreshing tzatziki.
INGREDIENTS:
•1kg of lamb shoulder or deboned leg of lamb
•Wooden skewers
•3 t of fresh thyme
•8 leaves of fresh oregano
•4 garlic cloves (crushed)
• Juice of 2 lemons
•Zest of 2 lemons
•200ml of olive oil
•50ml of red wine
•2 t of paprika
•Salt and pepper to taste
HERE'S HOW:
1.Prepare lamb by trimming off excess fat and cutting it into rough cubes. Place in a large mixing bowl.
2.Add thyme, oregano, garlic, lemon zest, 100ml olive oil, red wine and a liberal sprinkle of salt and pepper. Mix well, ensuring that lamb cubes are sufficiently coated in marinade. Cover bowl with cling film and place in freezer for a minimum of two hours. This can be prepared the night before as you would ideally want the meat to marinate overnight.
3.Make a fire while the wooden skewers soak in water to ensure that they do not burn on the braai.
4.Add remaining olive oil and lemon juice to the marinated lamb cubes and mix well. Place cubes of lamb on skewers and brush them with marinade before placing them on the braai.
5.Turn periodically and baste them with the remaining marinade until cooked.
6.Remove from heat and sprinkle with paprika before serving.
TZATZIKI SAUCE:
INGREDIENTS:
•1 cucumber peeled and diced into small even cubes
•350ml of Greek yogurt
•2 cloves of garlic (finely crushed)
•2 T olive oil
•2 T finely chopped mint
Mix ingredients in a bowl and serve with souvlaki skewers.
GEBRAAIDE VRUGTESOSATIES:
BENODIG:
•10-12 heel droëvrugte – appelkose, pruime, halwe appels, pere… wat jy ook al in die hande kan kry
•’n halwe liter sterk rooibostee
•4 eetlepels gesmelte botter
•sowat 300 g mascarpone- of ricottakaas (1 teelepel vol vir elke halwe vrug)
•2 teelepels suiker
•12 houtsosatiestokkies
MAAK DAN SO:
•Week die droëvrugte vir ’n paar uur in versoete rooibostee totdat dit mooi uitgeswel het.
•Doop die sosatiestokkies in koue water – dit keer dat hulle vlam vat.
•Ryg die vrugte eweredig op die stokkies en verf dit met gesmelte botter.
•Sit ’n vel tinfoelie oor matige kole en pak die vrugte daarop. Braai dit tot die vrugte net-net begin sag word.
•Pak die sosaties in ’n groot bak of op ’n houtbord. Meng die suiker met die kaas en skep ’n teelepel kaas in elke vrug.
CURRIED PORK KEBABS: [LIFESTYLE RECIPES]
Amazing on the braai!
INGREDIENTS:
800 grams pork mince
60 ml curry paste
80 ml dried Turkish apricots, finely chopped
2 cloves garlic, crushed
1 grated lemon peel and juice
3 tbsp mint, chopped, plus extra for serving
3 tbsp coriander, chopped, plus extra for serving
1 pinch salt and milled pepper
8 bamboo skewers, soaked in water for 20 minutes
1 glug PnP olive oil, or canola oil
YOGHURT SAUCE:
1 tsp cumin seed, toasted
1 tsp ground cumin
125 ml PnP yoghurt
1 pinch PnP salt, or to taste
WHAT TO DO:
Mix mince, curry paste, apricots, garlic, lemon, herbs and seasoning together.
Divide mince mixture into portions and mould into sausage shapes.
Skewer onto bamboo sticks and squeeze gently to secure.
Brush with oil and fry, grill or braai until cooked through and browned.
MIDDLE EASTERN LAMB SKEWERS: [OUTDOOD COOKING - Contributed by Michael Solomonov ]
•TOTAL TIME: 30 MIN Plus 6 hr marinating
•SERVINGS: 4
Chef Michael Solomonov of Zahav in Philadelphia adds onion juice or pureed onions to his Middle Eastern–style marinades to tenderize and caramelize the meat. The marinade is great on chicken breast as well as lamb.
INGREDIENTS:
1 medium onion, quartered
1 peeled garlic clove
4 flat-leaf parsley sprigs
½ teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon ground allspice
1 tablespoon kosher salt
Pinch of saffron threads
1 - 1½kg trimmed lamb loin, cut into 1-inch cubes
2 tablespoons vegetable oil
Warm pita and Greek-style plain yogurt for serving
WHAT TO DO:
1.In a blender, combine the onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt and saffron and puree until smooth. Transfer the marinade to a resealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, pressing out any air. Refrigerate the lamb for at least 6 hours or preferably overnight.
2.Light a grill or preheat a grill pan. Drain the lamb, shaking off the excess marinade. Thread the lamb onto 4 long skewers, leaving a bit of room between the cubes. Brush the lamb with the oil and grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat. Serve the lamb skewers with warm pita and yogurt.
STEAK SOSATIES WITH ROSEMARY AND BALSAMIC MARINADE: [PICK 'N PAY RECIPES]
Become a braai master...
More than 2 hours
Serves: 2
INGREDIENTS:
400 grams PnP bulk rump steak, or rib eye steak
2 red pepper
3 tbsp PnP Finest extra-virgin olive oil
3 tbsp white balsamic vinegar
1 tsp PnP curry powder
1 tsp PnP rosemary
1 tsp garlic flakes
2 tbsp PnP chutney
1 pinch salt and cracked black pepper
1 grinding PnP black peppercorns
1 lemon
2 large metal skewers
HERE'S HOW:
•Cut the meat and red peppers into large cubes.
•Mix together the olive oil, balsamic vinegar, rosemary, garlic flakes, curry powder and chutney. Season to taste with sea salt, freshly ground whole black peppercorns and a squeeze of lemon juice.
•Marinate the meat and peppers for at least 2 hours, preferably overnight
•Thread onto the metal skewers and braai over medium coals, basting with the marinade frequently
•Serve with a sliced tomato, mozzarella and rocket salad
MORE IDEAS:
•Mix together one tablespoon of zesty lemon pepper seasoning, one tablespoon of rosemary and 4 tablespoons of olive oil. Marinate some lamb chops for about one hour and then braai over medium coals until just pink inside.
•Mix together a tablespoon of brown sugar, teaspoon of wholegrain mustard, tablespoon of steak & chops spice, teaspoon of crushed chillies and teaspoon of garlic flakes. Rub into fillet steaks.
•Braai over medium coals for a few minutes each side.
CHICKEN SKEWERS WITH BANANA CHILLI SALSA: [SPAR RECIPES]
Prep Time: 15 minutes
Cook Time: 10 minutes
A perfect light summer meal which combines the flavours of chicken, ginger and lime with smooth banana and fiery chilli.
INGREDIENTS: [ Serves 5-6]
•600g chicken breast, chopped into medium-sized cubes
•2 tbls canola oil
•1 tsp ground cinnamon
•1 tsp Barbeque spice
•1 tsp salt
•½ ground black pepper
•1 tbls grated ginger
•zest and juice of 1 lime
•5-6 skewers
FOR THE BANANA CHILLI SALSA:
•2 bananas
•1 red chilli, seeds removed and chopped
•1 spring onion, finely sliced zest and juice of 1 lime
•1 tsp grated ginger
•1 tbls roughly chopped coriander
•1 tbls finely chopped mint
HERE'S HOW:
1.In a bowl add all the ingredients, except for the chicken, and stir until combined. Add the chicken and stir until coated with the marinade. Skewer the chicken pieces onto 5-6 skewers and cover with plastic wrap and place in the fridge until ready to cook.
2.In the meantime make the salsa, cut the bananas into small pieces and place into a bowl. Add the remaining ingredients and carefully mix until combined.
3.Heat a griddle pan and gently fry the chicken skewers for 10 minutes or until the chicken is cooked.
HAM AND PINEAPPLE KABOBS: [Adapted from Gooseberry Patch's Meals in Minutes.]
INGREDIENTS:
•Ham cubes (or slices)
•Pineapple (pre-heat if fresh)
•Skewers
•1/4 Cup Pineapple Juice (pre-heat if fresh)
•2 T Soy Sauce
•2 T Brown Sugar
•Ginger to taste
HERE'S HOW:
1.Place ham and pineapple on skewers.
2.Mix juice with remaining ingredients.
3.Marinate for 2 hours.
4.Baste on the grill.
5.Grill until heated through.
GRILLED JERK SHRIMP AND PINEAPPLE SKEWERS: [CLOSET COOKING]
Prep Time: 10 minutes
Marinate Time: 20 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4
Spicy grilled jerk marinated shrimp and sweet and juicy pineapple skewers!
INGREDIENTS:
•1kg or box (20-25 or 16-20) shrimp, peeled and deveined
•1/2 cup jerk marinade
•2 slices pineapple, cut into 1/2 inch pieces
WHAT TO DO:
1.Marinate the shrimp in the the half of the jerk marinade for at least 20 minutes and up to over night, skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.
BEEF AND RED PEPPER KEBABS: [ROBERTSON RECIPES]
40 min cooking time
Serves 4
INGREDIENTS:
•Robertsons Atlantic Sea Salt
•Robertsons Black Pepper
•8 Bamboo Skewers
•600 g Beef Cubes
•2 Red Peppers Cut into cubes
•30 ml Olive Oil
•30 ml Worcester Sauce
•15 ml Balsamic Vinegar
•5 ml Robertsons Sage
•5 ml Robertsons Rosemary
WHAT TO DO:
1.Soak the bamboo skewers in water for an hour so that they don
2.Place lamb cubes and red pepper in a bowl with the olive oil, Worcester sauce, balsamic vinegar, Robertsons Sage, Robertsons Rosemary and toss to coat
3.Thread the beef cubes and red pepper onto the soaked bamboo skewers and pour over any leftover marinade
4.Allow to marinade in the fridge for 1 -2 hours
5.Season with Robertsons Atlantic Sea Salt and Robertsons Black Pepper
6.Place on the braai over hot coals and cook until done.
APRICOT AND HALOUMI VEG KEBABS: [ROBERTSONS SPICE RECIPES]
40 min cooking time
Serves 4
•Culinary Tip:
Make sure you read through the entire recipe including the method before you begin cooking – this will prevent you from having dinner guests arriving in 30 minutes and then the method of the recipe calls for you to marinade your meat for at least one hour or, in this case, to soak the skewers for one hour.
INGREDIENTS:
•8 Bamboo Skewers
•500 g Mixed Roasting Vegetables
•24 soft Dried Apricots
•300 g Haloumi cheese cut into large chunks
•45 ml White wine vinegar
•30 ml Olive Oil
•5 ml Brown Sugar
•2.5 ml Robertsons Cayenne Pepper
•15 ml Robertsons Mixed Herbs
•45 ml Mrs Ball’s Peach Chutney
•Robertsons Atlantic Sea Salt
•Robertsons Black Pepper
WHAT TO DO:
1.Soak the bamboo skewers in water for an hour so that they don’t burn on the braai.
2.Thread the vegetable pieces onto the skewers, alternating with apricots and haloumi cheese.
3.Mix the white wine vinegar, olive oil, sugar, Robertsons Cayenne Pepper, Robertsons Mixed Herbs and Mrs . Balls Chutney together and marinate the kebabs for at least an hour, but overnight is preferable.
4.Season with Robertsons Atlantic Sea Salt and Robertsons Black Pepper and braai over medium coals, basting with any leftover marinade until the vegetables are tender.
CHICKEN KEBABS ON GRILLED PEPPERS: [KOO RECIPES]
Serves 4)
INGREDIENTS:
500 g chicken breast fillets, cut into cubes
2 cloves garlic, crushed
10 ml cumin seeds
2 ml ground coriander
1 ml ground paprika
10 ml olive oil
salt and freshly ground black pepper to taste
extra olive oil
2 mixed peppers, seeded and cut into bite-size pieces
1 x 410 g can KOO baked beans in tomato sauce flavoured with sweet & sour
WHAT TO DO:
1.Mix the garlic, cumin, coriander, paprika and oil in a mixing bowl. Add the chicken and marinate for at least 1 hour.
2.Thread the chicken onto skewers.
3.Meanwhile, brush peppers with extra olive oil and grill on a preheated griddle pan until skin starts to wrinkle. Heat the beans over a medium heat in a heavy-based saucepan and add the peppers. Cook for 3-5 minutes or until heated through. Remove from heat and keep warm.
4.Grill skewers in batches on a greased preheated griddle pan for 5 minutes or until browned and cooked through. Season with salt and freshly ground black pepper.
5.Divide the bean and pepper mixture between four plates and place a chicken skewer on top.
6.Serve immediately.
Tip:
Soak your bamboo or wooden skewers in hot water for at least 30 minutes before use. This prevents skewers from burning during cooking.
CHICKEN AND PLUM SKEWERS: [PICK N PAY RECIPES]
Gooey goodness.
Less than 1.5 hours
Serves: 4
BASTING SAUCE:
4 plums
1/2 cup brown sugar
2 tbsp five-spice powder
2 tbsp rice wine vinegar
2 tbsp soy sauce
2 tbsp grated fresh ginger
2 tbsp crushed garlic
1 packet skinless boneless chicken thighs, 350g
1 packet bamboo skewer
SALAD:
1 handful mint leaves
1 handful coriander leaves
1 cucumber, sliced
1 bunch spring onions
1 packet bean sprouts
1 pinch white balsamic vinegar
1 red chilli
WHAT TO DO:
1.Place the basting sauce ingredients in a pot. Simmer until plums break down.
2.Strain through a sieve.
3.Cut chicken into strips and thread onto skewers.
4.Baste with sauce and braai or chargrill until cooked through.
5.Arrange salad on a platter and dress with remaining sauce and a glug of balsamic vinegar.
6.Scatter with chilli and serve.
CURRY SOSATIES: [Posted in Braai, Braai Recipes by ribshackred]
For a midweek braai idea, try this delicious curry sosaties recipe. Great flavours to pair excellent with a glass of Rib Shack Red.
INGREDIENTS:
•2 kg lamb, cubed
•50 ml butter or oil
•2-3 onions, chopped
•3 cloves of garlic, crushed
•Peeled & grated ginger, equalling the garlic in volume
•30 ml mild curry powder
•15 ml turmeric
•50 ml brown sugar
•15 ml salt
•500 ml brown vinegar
•125 ml apricot jam or apricot chutney
•3 bay leaves, torn
WHAT TO DO:
Lightly fry the onions in the oil for about 3 minutes.
Add the garlic, ginger, curry powder, turmeric and fry for another minute. Stir in the vinegar, jam (or chutney), sugar and salt and bring to a boil.
Remove from heat and let cool down. Place the cubed meat into non-reactive bowl, add the torn bay leaves and pour the marinade over the meat.
Toss thoroughly ensuring all the meat is in contact with marinade. Cover the bowl.
Marinade overnight or up to 3 days, tossing the meat every 8 -12 hours.
Skewer the meat alternating between different types of meat (if relevant).
Braai for about 10 – 12 minutes.
CHICKEN SOSATIES WITH PEACHES AND ONION: [INA PAARMAN RECIPES]
Makes 12 sosaties
These delicious sosaties can also be made with cubed leg of lamb or pork fillets.
INGREDIENTS:
1 x 200ml Ina Paarman's Spicy Tikka Coat and Cook Sauce
½ cup (125 ml) coconut milk or fresh cream
6 chicken breasts, cut into cubes 2 cm x 2 cm
250 g dried peaches, cut in half
2 onions (see Chef's Tip)
Ina Paarman's Garlic & Herb Seasoning
sosatie sticks
WHAT TO DO:
Pour boiling water over the peaches and leave to stand for 2 minutes. Drain off the water and cover the peaches with clingfilm. In a medium bowl mix the Tikka Curry sauce with the coconut milk or cream. Add the chicken cubes and marinate overnight in this mixture. The next day skewer the chicken cubes onto sosatie sticks, alternating with peaches and onions. Season very lightly with Garlic and Herb seasoning. Braai or grill slowly while turning. Baste with the remaining sauce. Bring any leftover sauce to a fast boil and serve with the sosaties.
Chef's Tip:
Onions:
Slice from top to bottom into quarters and separate into 'leaves'. This is the easiest way to skewer onions.
Basting: Pour sauce into a plastic squeeze bottle with a reasonable size opening. This is better than using a brush, which may remove the tasty brown bits on the sosaties.
SPICED PORK KEBABS WITH HONEY GLAZE: [WINELANDS PORK BLOG]
INGREDIENTS:
500g pork fillet
2 teaspoons cumin seeds
1 tablespoon olive oil
2 cloves crushed garlic
½ teaspoon ground coriander
HONEY GLAZE:
•½ cup orange juice
•2 tablespoons barbeque sauce
•2 tablespoons honey
•1 teaspoon Dijon mustard
WHAT TO DO:
1.Preheat griddle pan. Cut pork into 3cm cubes. Combine pork with garlic, cumin, coriander and oil in medium bowl. Thread pork onto skewers.
2.Cook kebabs on heated oiled grill plate until browned and cooked through. Meanwhile, make honey glaze. Serve kebabs with glaze.
3.Honey glaze: Stir ingredients in small saucepan over heat until boiling. Reduce heat, simmer until thickened.
PORK KEBABS WITH GARLIC SAUCE: [WINELANDS PORK BLOG]
INGREDIENTS:
500g leg of pork, cut into cubes
1 medium onion, quartered and loosened
1 red-skinned apple, cored and cut into cubes
Lemon juice to prevent discolouring of apple
Garlic Sauce:
50ml cooking oil
200ml sour cream
3 gloves garlic, crushed
10ml dried or 30ml chopped fresh parsley
WHAT TO DO:
•First prepare sauce by mixing all the ingredients together.
•To prepare meat, thread meat alternatively with onion and apple onto bamboo skewers.
•Grill 100mm under a pre-heated element for approximately 10 minutes or until cooked, turning and basting meat frequently with the sauce.
•Serve immediately with the remaining garlic sauce.
•Serves 4 – 6
POTATO AND CHICKEN PESTO KABOBS: [Author: Stephanie Manley]
•Prep time:10 minutes
•Cook time:15 minutes
•Serves: 4
Potato and Chicken Pesto Kabobs are the perfect main dish for the summer. Dinner can be easily prepared on the grill.
INGREDIENTS:
•1kg chicken tenders/skinless chicken breasts
•1/3 cup prepared pesto
•1/2 pound Tastefully Select potatoes
•1 tablespoon olive oil
•1 lemon
WHAT TO DO:
Preheat grill to medium-high heat. Soak wooden skewers in water while you prepare the rest of the dish. It is not necessary to soak metal skewers.
Boil potatoes in water for about 7 to 8 minutes in salted water. While the potatoes are simmering cut the chicken into large 1 1/2 inch pieces. Place chicken into the bowl and stir in pesto sauce. Remove potatoes from water and drain. Place potatoes in a small bowl and drizzle 1 tablespoon of olive oil over potatoes and stir to coat the potatoes with olive oil.
Assemble kabobs by placing a potato on the skewer and then alternate between chicken and potatoes until your skewer is full. Try to end the skewer with a potato, as it will keep the chicken in place.
Place kabobs on the grill and cook for 10 to 15 minutes turning 1/4 turn every 2 or 3 minutes. On the last turn of the chicken squeeze the juice of 1 lemon over the kabobs. Cook chicken until it is fully cooked. Serve immediately. These kabobs go wonderful on top of a salad.
BIG TOP SKEWERS: [MR FOOD]
SERVES 6
CHILL TIME 1 Hr
COOK TIME 5 Min
READY IN 1 Hr 5 Min
Our Big Top Steak Skewers are a salute to the balancing poles used by circus tight rope walkers. The difference is that ours are woven with strips of tender marinated beef, seasoned in a flavorful marinade, which make 'em amazing!
YOU NEED:
•3/4 cup olive oil
•2 tablespoons lemon juice
•1/2 cup fresh parsley, stems removed
•4 cloves garlic
•1 teaspoon chili powder
•1/2 teaspoon salt
•1/4 teaspoon black pepper
•2kg boneless top sirloin steak, cut into 1/2-inch strips
•36 (6-inch) skewers
WHAT TO DO:
1.In a food processor or blender, add olive oil, lemon juice, parsley, garlic, chili powder, salt, and pepper; process until marinade is well combined.
2.Thread one piece of steak onto each skewer. Place in a 9- x 13-inch baking dish and pour marinade over steak; cover and refrigerate 1 hour.
3.Heat a grill pan over medium-high heat and cook steak on skewers 2 to 3 minutes per side, or until desired doneness.
NOTES:
•These can also be cooked on the grill.
by Kos vir kampeerders met idees vir kampering on Tuesday, April 5, 2011 at 12:07pm
350g varkvleisblokkies(uit boud gesny), 25mm dik
1 medium soetrissie, ontpit, in 25mm blokkies gesny
200g ingemaakte peppadews in stroop (sowat 18)
6 piekeluie, geskil en gehalveer
BEDRUIPSOUS:
80ml stroop van ingemaakte peppadews
10ml heuning
sout en varsgemaalde swartpeper na smaak
15ml ligte bruinsuiker
Ryg die varkvleis om die beurt met soetrissie, uie en peppadews op die penne.
Meng al die bestanddele vir die bedruipsous.
Braai kebabs 15-20 minute oor matige kole, keer gereeld om en bedruip met sous tot gaar.
Jy kan die peppardews vervang met perskeskywe ook. Dis baie lekker.
BETTY SE SOSATIES:
by Kos vir kampeerders met idees vir kampering on Tuesday, April 5, 2011 at 12:02pm
500g hoendervleisblokkies/stukkies
sout na smaak
12 droë appelkose, in sjerrie geweek vir 15 min.
5 appelringe, in kwarte gesny
8 spekvleisrepies
1 groot groen soetrissie
1 groot ui
8-12 sampioene
Marinade:
150 ml kookolie
20ml aangemaakte mosterd
20ml Worcestersous
10ml Tobascosous
15ml sojasous
50ml brandewyn
10ml fyn klapper
10ml suurlemoensap
3ml suurlemoenpeper
Klits al die bestanddele vir die marinade saam in 'n glas of erdehouer.
Week die appelkose en appelringe vir 'n uur in net genoeg vloeistof om te bedek.
Dreineer.
Sny elke stukkie spek in die helfte en rol die kebabs daarmee toe.
Sny ui in kwarte en breek in stukke.
Verwyder die sampioene se stingels en gooi kookwater oor - dit sal die sampioene sag maak.
Halveer die lourierblare en doop in kokende water tot sag.
Ryg voorbereide bestanddele op sosatiestokkies en marineer vir 18-24 uur in koelkas.
Dreineer en rooster oor matige kole tot vleis gaar is en spekrepies bros.
Bedrup met marinade terwyl gebraai word.
TINUS SE SPIES-SOSATIES: ~ RSG
.by Kos vir kampeerders met idees vir kampering on Wednesday, June 22, 2011 at 1:17pm.
Blokkies beesvleis
Vars lemoensap
Gerasperde skil van lemoen
Sojasous
Swart bone sous (Black bean sauce)
Koljanderblare
Soetrissiesous (Sweet chili sauce)
Gemaalde koljander sade (na smaak)
Marineer beesvleis oornag in vars lemoensap, skil van lemoen en sojasous.
Voeg die volgende dag swart bone sous, soetrissiesous en kruie by.
Sit vleis op sosatiestokkies.
Gooi koljandersaad oor.
Kan ingeryg word met soetrissie of gedroogde vrugte (opsioneel).
Braai op rooster.
Bedien met slaai.
RUSSIESEWORS EN PIESANG KEBABS:
.by Kos vir kampeerders met idees vir kampering on Thursday, June 30, 2011 at 12:20pm.
[6 porsies]
SUURLEMOENSAP
3 piesangs, in 25mm stukkies gesny
6 repe swoerdlose spekvleis
3 russiese worsies, in 25mm stukke gesny
BEDRUIPMENGSEL
60ml heuning
2ml fyn gemmer
20ml heuning
Meng die bestanddele vir die bedruipmengsel saam.
Sprinkel suurlemoensap oor die piesangs om verkleuring te vooorkom.
Sny spekvleis kleiner en rol piesang in die spekvleisrepies toe.
Ryg die piesangpakkies en worsies beurtelings op gehalveerde houtstokkies.
Rooster 7 – 10 minute oor matige kole of totdat die spekvleis bros is.
Bestryk die laaste 3 – 5 minute met die bedruipmengsel.
[om te verhoed dat dit piesang verkleur, kan dit vooraf met skil en al
in kookwater gedompel word. Skil en sny.]
ROYAL SE WEENSE KRULLE:
.by Kos vir kampeerders met idees vir kampering on Tuesday, July 19, 2011 at 1:09pm.
Ligte Middag en Aandete Resepte
12 Weense worsies
3-4 E geurige vulsel, soos byvoorbeeld :-
Mayonaise-toebroodjiesmeer
Vrugtebladjang
Mayonaise en gerasperde kaas
Voorbereide mosterd en gerasperde kaas
DEEG:
1½ k Royal Baking-mix
⅓ k Melk, nagenoeg
4 t Voorbereide mosterd
Plaas die weense worsies in kokende water en laat 10 minute daarin bly.
Meet die baking-mix in ń mengbak af.
Meng die voorereide mosterd met melk en voeg dit geleidelik by die baking-mix om ń stywe deeg te vorm.
Rol uit in ń langwerpige vorm.
Sny in strokies.
Sny die worsies in die lengte deur tot omtrent halfpad middeldeur.
Plaas van die verlangde geurige vulsel in.
Draai strokies deeg in ń spiraal om elke worsie, maak die punte klam om dit in posisie te hou.
Plaas op gesmeerde bakplaat.
Smeer met gesmelte botter of bietjie melk.
Bak in baie warm oond vir 10 tot 12 minute of tot die deeg en gaar is.
KREEFSOSATIES:
.by Kos vir kampeerders met idees vir kampering on Thursday, August 4, 2011 at 3:14pm.
10 Kreefsterte in skywe van so 1cm gesny
2 Blikkies [410g elk] Lietsjies
40 Knoppiesampioene
2 Blikkies [410g elk] perskes
Aromat
Sout en asynspeserye of seekosseserymengsel
Ryg alles op ‘n stokkie en sprinkel met Aromat en enig een van die genoemde speseryemengsels.
Braai vir 10 minute.
VARKVLEIS SOSATIES:
.by Kos vir kampeerders met idees vir kampering on Friday, August 19, 2011 at 2:14pm.
4 varkschnitzels of varkboud in blokkies gesny
250g droë appelkose
440g pynappelstukkies
2 lemoene se sap
30ml vrugte blatjang
15ml heel korrelmosterd
10ml heuning
15ml vars of 10ml droë roosmaryn
sout en varsgemaalde swartpeper
Ryg die varkblokkies afwisselend met die droë appelkose en pynappelstukkies op die sosatiestokkies.
Meng die res van die bestanddele, buiten die sout en peper.
Giet in n bak en marineer die sosaties daarin.
Geur die sosaties met sout en peper net voor dit gebraai word.
Braai oor matige kole tot net gaar en bedruip gereeld met orige marinade. ( Hoe langer die sosaties marineer hoe lekkerder is dit.)
GEURIGE AARTAPPEL EN KAASKEBABS:
.by Kos vir kampeerders met idees vir kampering on Wednesday, August 31, 2011 at 1:05pm.
750g jong aartappeltjies, gewas
125 m balsemiekasyn
50 ml olyfolie
30 ml vars kruisement, gekap
30 ml vars basiliekruid, gekap
30 ml heuning
250g briekaas, in skywe gesny
Kook die aartappels 15-20 minute in soutwater, tot sag.
Meng die bestanddele vir die sous.
Dreineer die aartappels en marineer 30 minute in die sous.
Sny die aartappels middeldeur en ryg die aartappelhelftes met 'n kaasskyf tussenin op die stokkie in.
Braai liggies op rooster.
Bedien 6.
VARIASIES
* Vervang die brie deur camembert of bokmelkkaas of gerookte kaas.
* Vervang die kaas deur salami, ham of gerookte salm.
* Vir 'n Mediterreense geur, vervang die kaas deur geroosterde rissie- en eiervrugskywe
PIESANG-KEBABS:
.by Kos vir kampeerders met idees vir kampering on Monday, September 5, 2011 at 11:48am.
6 piesangs
115g - blik sampioene
6 tamaties
12 klein uitjies
60g botter
Sny elke piesang in drie.
Ryg die stukke piesang afwisselend met die uitjies, tamaties en sampioene op 4-6 metaal-vleis-pennetjies.
Gebruik 'n deegkwassie en smeer die kebabs liggies met 'n derde van die botter.
Plaas onder die rooster vir 5 min.
Draai die kebabs om en smeer weer met botter.
Herhaal drie maal.
Bedien op rys saam met 'n groen slaai.
Lewer 4-6 porsies.
SOSATIES MET MELKMARINADE:
.by Kos vir kampeerders met idees vir kampering on Thursday, 06 October 2011 at 13:29.
1kg lamsboud of ham in stukkes van 5X5cm stukkies
- 2 gekneus suurlemoenblare
- 125ml melk
- 1 huisie knoffel gekneus
- 1 ui fyn
- 2 vol t sout
- 1/2 t peper
Meng alle bestanddele saam en laat vleis ten minste 12 uur marineer.
Rooster op kole.
GREEK LAMB KEBABS:
Yoghurt, garlic, lemon and herbs fuse to give these lamb shanks an authentic Greek flavour.
Serves 4 | Preparation Time: 5 mins | Cooking Time: 20 mins
• 750 g lamb, cut into 2.5 cm cubes
• 125 ml Knorr Lemon & Herb Marinade
• 1 red chilli, sliced
• 30 ml yoghurt 1 garlic clove, crushed
• Pinch of black pepper
• 2 onions, cut into wedges
• Lime leaves
Instructions
Pour Knorr Lemon & Herb Marinade into a bowl. Add chilli, yoghurt, garlic and black pepper, and marinate overnight. Soak wooden skewers in cold water for 1 hour before threading. Thread the lamb, onion and lime leaves onto the skewers and brush with marinade. Place under the grill (or on the braai) for 20 min until cooked ensuring to baste at regular intervals.
Serve with Tzatziki and couscous.
CHOP SOSATIES: [uit JAN BRAAI] Posted by Emile Joubert
3 loin chops per sosatie
Sosatie skewers
Lemon juice
Worcester Sauce
Trim the bone away from the chop leaving the meat and the lovely strip of fat. Skewer three boneless chops on a sosatie skewer or if you are really fancy onto a rosemary stick. Marinade in lemon juice and Worcester sauce for an hour. Braai on hot coals for 4 to 6 minutes.
HOENDER EN SPEK SOSATIES:
Dié sosaties is lekker om koud te eet.
(per persoon)
• 1 hoenderborsie
• 3 repies swoerdlose spek
• 1 lang houtsosatiestokkie
• olyfolie
• Sny die hoenderborsie in drie stukke en draai ’n repie spek om elkeen.
• Ryg drie sulke bondeltjies op ’n stokkie en panbraai dit in ’n bietjie olie tot gaar.
Jy kan ook uitjies, pynappelstukke en sampioene tussen die bondeltjies vleis ryg vir kleur.
LEWER EN PRUIM SOSATIES:
250 g onpitte pruimedante
250 ml soet muskadel
500 g skaap lewer
30 ml suurlemoen sap
15 ml vars gekapte tiemie (5 ml droog)
250 g spek
15 ml mostert
Week die pruimedante in die muskadel vir n uur. Maak die lewer skoon deur die membraan te verwyder. Sny die lewer in blokkies. Sprinkel die suurlemoensap en tiemie oor en marineer ook vir n uur. Sny elke spekvleis in twee en rek elke stukkie met die agterkant van die mes. Smeer die mostert op die spek. Draai die lewer blokkies en pruimedante toe met die spekvleis. Ryg die lewer en pruimedante om die beurt op die stokke op. Braai oor matige hitte tot dit gaar is en eet dit dadelik. Gee 6 porsies.
SPRINGBOKBOUD SOSATIES MET APPELKOSE:
2 kg springbokboud, ontbeen
2 - 3 uie, gehalveer en geblansjeer
Ongeveer 40 sagte, droë appelkose
Marinade:
15 ml mosterdpoeier
125 ml tamatiesous
15 ml donker sojasous
45 ml perskeblatjang
5 ml appelkooskonfyt
30 ml wit druiwe-asyn
2 knoffelhuisies, fyn gedruk
Sout en peper na smaak
Sny die vleis in ewe groot blokkies. Week 'n handvol houtsosatiestokkies vir 30 minute in kookwater. Sny die uie in stukkies. Gooi die appelkose en uie vir die laaste 10 minute by sodat dit effens kan uitswel. Ryg die springbokblokkies, afwisselend met appelkose en stukkies ui, op die stokkies. Meng ál die bestanddele vir die marinade saam en marineer die sosaties vir minstens een dag daarin. Oondrooster of braai oor die kole tot die sosaties gaar is na jou smaak. (Dit neem ongeveer 6 - 10 minute).
Genoeg vir 10 - 12 mense.
SOSATIES: [BRAAI DAG]
(15 Sosaties)
1 - Klein skaapboud, blokkies gesny
2 - Uie, gerasper
4 - Eetlepels botter, gesmelt
1 - Eetlepel mielieblom
1 - Koppie asyn
1 - Eetlepel suiker
3 - Eetlepels kerriepoeier
3 - Eetlepels blatjang
ı - Koppie melk
2 - Eetlepels sout
½ - Teelepel peper
Meng al die bestandele behalwe die vleis. Verhit die mengsel stadig tot kookpunt terwyl aanhoudend geroer word. Laat 3 minute lank prut. Laat afkoel, gooi oor die vleis en marineer oornag. Ryg die vleis op sosatiestokkies. Braai die vleis 10 minute lank en bedruip herhaaldelik. Dien warm op.
Alma Renate Truter My GUNSTELING gunsteling Jimmy's Sauce resep:
HOENDERSOSATIES:
Week jou sosatiestokkies in water terwyl jy jou vleis voorberei en marineer. So verhoed jy dat jou stokkies vlam vat! Neem hoenderfilette en sny in blokkies. Gooi in bak, bedek met Jimmy's Sauce en marineer vir ten minste 1 uur in die yskas. As jy jou sosaties maak, ryg jy jou hoenderblokkies saam met enigiets waarv...oor jy lus het.... green peppers (en rooies en geles), mushrooms, blokkies pynappel, gedroogde vrugte (oornag geweek in Rooibostee, uie, piekeluitjies... net wat jy lus het! Verf dan jou sosaties lekker met Jimmy's Sauce of marineer sommer weer die hele sosatie vir 'n ruk! Braai dit dan lekker oor die kole terwyl jy dit gedurig met jou Jimmy's Sauce verf!!! Heerlik verby!!!!!
ONTBEENDE SKAAPRIBSTOKIES: [MY EIE RESEP]
As jy nou af die Karoo kom soos ek, is daar niks lekkerder as 'n skaaprib oor die kole nie, maar ek't nou al bietjie variasies ook uitgedink en hulle werk vir my. Deel graag die enetjie met julle, want dis op môre se spyskaart saam met al die ander lekker njammies by die kole gooi!!!
Skaap/lamsrib ontbeen, vra jou slagter
Jimmy se lekkkkkker braaisous
Sout en peper na smaak
Suurlemoensap
So lekker skud of twee worcestersous
So lekker klompie olyfolie [skat so 1/4 koppie]
1 of 2 van daai brandrissies [lekker fyn gekap en pitte en vliese verwyder]
Klompie klein aartappeltjies [halfgaar gekook]
Knopiesampioene of klein uitjies [uitjies ook halfgaar gekook]
Sosatiestokkies [geweek in water]
Neem daai ribbetjie en sny lang repies en marineer oornag in die marinade van Jimmy se braaisous, suurlemoensap, geurmiddels, olie, worcestersous en brandrissie.
Neem die uitjies/sampioene en aartappeltjies en marineer dit ook in bietjie olie, mayonnaise, bladjang, sout, peper en paprika oornag. [opsioneel bietjie "sweet chillisous" werk ook lekker hier]
Môre ryg jy nou hierdie in die volgende volgorde op jou stokkies.
Aartappeltjie, zig zag 'n repie rib in, nou 'n uitjie/mushroompie, weer stukkie rib en laaste weer 'n aartappeltjie. Dis nou een stokkie se lekkerte. Herhaal die proses tot al die lekkertes op die stokkies geryg is.
Braai nou oor die kole tot gaar en lekker bruin.
Passop vir daai vingers dat jy hulle nou nie saam afkou nie en lek maar daar vingers af na dié lekkerte!
Indien jy nou nie Jimmy se sousie kan bekom nie, maak jou eie sousie met al die genoemde goetertjies by of gebruik enige van die ander bottels braaisous wat beskikbaar is by jou Supermark waarvan jy hou.
FRIKKIESOSATIES: [MY EIE RESEP]
500g maalvleis
1 pk Knorr se 'meatball mix'
Suurlemoenpeper en Aromat na smaak
1 medium ui gerasper
1 eier geklits
3 koekies Nutrifix gekrummel
1 grt blik pynappelstukkies gedreineer
3 - 4 piesangs in dikkerige skywe gesny, gooi bietjie suurlemoensap oor sodat dit nie verkleur nie
Sosatiestokkies in water geweek
Hoeveelheid lekker tuisgemaakte kerriesous [redelik baie]
Meng en maak jou frikkies met bogenoemde tot by nutrifixkoekies. Frikkies moet lekker styf wees en so okkerneut grote, jy wil nie hê dat dit op rooster krummel en uitmekaar val nie.
Marineer nou hierdie frikkies in die kerriesous vir ten minste 1 uur of oornag in jou yskas.
Ryg dan op stokkie in soos volg:
Stukkie pynappel, frikkie, stukkie piesang, frikkie, ens. sodat daar ongeveer 4 - 5 frikkies op 'n stokkie is. Sien die idee hier is om 'n happie frikkie en vrug op 'n keer te hap.
Herhaal die proses tot al die frikkies en vrugte opgebruik is.
Behou die kerriesous marinade.
Braai hierdie frikkiesosaties tot net gaar en so lekker tan kleurtjie.
Sit nou die sosaties terug in die kerriesous en laat die sous weer bietjie in sosaties intrek. Sommer so in bak op die rooster.
Baie lekker, kan saam met braaivleis ge-eet word of as 'n voorgereg terwyl daar lekker om die vuur gekuier word.
LAMSOSATIES:
Maak die sosaties twee dae voor die tyd sodat dit kan marineer
(10 - 12 sosaties)1,5 kg ontbeende lamsboud, in blokkies gesny8 stukke ontbeende varkliesribbetjie, in blokkies gesny
Marinade30 ml sonneblomolie2 - 3 uie, in skywe gesny3 knoffelhuisies, fyngedruk30 ml matige kerriepoeier15 ml borrie2 - 3 lourierblare5 ml fyn gemmer30 ml fyn appelkooskonfyt350 ml witwynasynsout en varsgemaalde swartpeper500 ml melk
Maak eers die marinade:
Verhit die olie in 'n kastrol en braai die uie en knoffel tot sag maar nie bruin nie. Voeg die kerriepoeier by en braai vir so 2 minute. Voeg die res van die bestanddele, behalwe die melk, by en kook vir sowat 10 minute. Verwyder die kastrol van die hitte en voeg die melk by. Laat afkoel. Moenie skrik nie - die melk gaan skif en dit lyk nie te aangenaam nie, maar dis reg so. Gooi die afgekoelde marinade in 'n groot bak oor die vleis en laat oornag in die yskas marineer. Ryg nou die lamsvleisblokkies saam met die varkvleis op sosatiestokkies. Verhit weer die marinade. As jy dit vir so 15 minute kook, verdwyn die skif. Laat afkoel en bedruip die sosaties daarmee terwyl jy hulle braai.
Wenk
As jy houtsosatiestokkies gaan gebruik, week die stokkies oornag in koue water. Dit sal keer dat die stokkies brand wanneer jy die sosaties braai.
HOENDERLEWERSOSATIES MET BACON EN PYNAPPEL:
SOSATIES:
500g hoenderbors in blokkies van 3 x 3 cm gesny [los vel aan]
'n Pak steepspek
250g hoenderlewertjies elk in helfte verdeel
Pynappelskywe uit blik, verdeel in blokkies
peper na smaak
VIR BEDRUIPMENGSEL:
2 e olie
2 e sojasous
1 e gerasperde gemmerwortel
60 ml wit wynasyn
1 e tamatiepasta
1 t bruinsuiker
METODE:
Draai die spekvleis om die lewer.
Ryg die blokkies hoendervleis, lewer en pynappelstukkies om die beurt aan sosatiestokkies. [onthou om stokkies eers te week in water]
Meng die bestanddele vir die bedruipsous goed.
Braai sosaties op rooster en bedruip sous met kwassie gereeld.
KEBABS MET PEPPADEWS: [OUBAAS SE RESEPTE]
350g varkvleisblokkies(uit boud gesny), 25mm dik
1 medium soetrissie, ontpit, in 25mm blokkies gesny
200g ingemaakte peppadews in stroop (sowat 18)
6 piekeluie, geskil en gehalveer
BEDRUIPSOUS
80ml stroop van ingemaakte peppadews
10ml heuning
sout en varsgemaalde swartpeper na smaak
15ml ligte bruinsuiker
Ryg die varkvleis om die beurt met soetrissie, uie en peppadews op die penne. Meng al die bestanddele vir die bedruipsous. Braai kebabs 15-20 minute oor matige kole, keer gereeld om en bedruip met sous tot gaar.
KAROO VENISON KEBABS:
Bedien 4
Bestanddele:
500 g Karoo Venison Kebabs
* 30 ml olyfolie
* 1 groot uit, in dun ringe gesny
* 1 knoffelhuisie, fyngedruk
* 15 ml matige kerriepoeier
* ½ klein rissie, heel
* ± 2 cm vars gemmer, fyngekap
* 1 lourier- of suurlemoenblaar
* 175 ml asyn
* 15 ml appelkooskonfyt
* 250 ml melk
* 250 g spekrepies, gesny in 5 cm stroke en dubbeld gevou
* 75 g sagte, gedroogde appelkose (opsioneel)
Metode:
Verhit olie in pan en soteer uie vir 4 - 5 minute tot sag. Voeg knoffel, kerriepoeier, rissie, gemmer en lourierblaar by. Roerbraai vir 3 minute. Voeg asyn en konfyt by. Bring tot kookpunt en laat prut vir 10 minute. Verwyder van stoof en laat afkoel. Roer melk by. Verwyder die vleis van die kebabstokkies soos verpak. Herryg die vleisblokkies, spek, appekose en vars suurlemoenblare afwisselend op die stokkies.
Plaas kebabs in 'n geskikte bak en bedek met marinade. Bedek met kleefplastiek en verkoel vir ten minste een dag, maar verkieslik twee dae. Rooster kebabs stadig oor matige kole.
ATJAR SOSATIES: [deur Aletta Lintvelt]
WENK: Saam met sulke geurige kos is koel skywewaatlemoen wat met dun skywe rooi ui, vars mentblare en stukkies feta gegeur is, ’n goeie slaaikeuse. Bedruip die slaai met suurlemoensap wat met ’n bietjie heuning gemeng is.
Maak 8 sosaties
Voorbereityd 10 minute
Gaarmaaktyd 10 minute
Die somer smaak soos ’n sosatie! Mangoblatjang wat met atjar gegeur word, maak ’n soetsuurmarinade wat goed vir hoendervlerkies of steurgarnale werk.
Jy benodig:
•16 steurgarnale (met doppe, maar koppe en dermpies verwyder)
•16 hoendervlerkies
•16 repe droë-mango
•4 eetlepels dik mangoblatjang
•2 eetlepels atjar
•1 eetlepel heuning
•4 eetlepels mayonnaise
•1 knoffelhuisie, fyngekap
•1 suurlemoen
Só maak jy
1.Ryg 4 garnale elk op 4 sosatiestokkies. Op 4 ander stokkies ryg jy 4 hoendervlerkies elk met mangorepe tussenin. Pak al die sosaties in ’n bak en sit dit eenkant.
2.Meng die res van die bestanddele saam en skep dit oor die sosaties – maak seker hulle is aan alle kante bedek. Laat staan die vleis vir ’n uur of wat in die marinade, of braai dit dadelik as jy nie meer kan uithou nie.
3.Braai eers die hoendersosaties vir ongeveer3minute aan ’n kant oor matige warm kole voordat jy die garnaalsosaties ook op die rooster sit en die hele lotjie vir nog ongeveer 1minuut aan elke kant braai. Bedruip dit tussendeur met van die marinade.
4.Sit die sosaties voor met Indiese pannekoek (resep hiernaas), Bulgaarse jogurt en ekstra blatjang. Gee die sosaties woema deur ’n suurlemoen se skil daaroor te rasper en ook die sap daaroor uit te druk. Skeur stukkies van die pannekoek af en rol die happies garnale en hoender daarin.
SOETSUUR VARKSOSATIES: [Deur ARINA DU PLESSIS]
MARINADE:
125 ml vars lemoensap
45 ml blatjang
30 ml soet rissiesous
10 ml sojasous
10 ml heuning
45 ml bruinasyn
Sout en vars gemaalde swartpeper na smaak
SOSATIES:
1 middelslag-varkboud, ontbeen en in blokkies gesny
2 groen soetrissies, in blokkies gesny
250 g sagte droë appelkose, in kookwater geweek
1 blik (440 g) pynappelringe, gedreineer en kleiner gesny
Meng al die bestanddele vir die marinade saam en giet dit oor die varkvleisblokkies in ’n nie-metaalbak. Werk dit deur met jou hande om die vleis met die marinade te bedek. Bedek en laat marineer vir minstens twee uur.
Ryg die vleisblokkies afwisselend met die soetrissie, appelkose en stukke pynappel op sosatiestokkies. Bedek die punte van die sosatiestokkies wat uitsteek met foelie en braai die sosaties oor matige kole tot gaar en klewerig. (Verf enige orige marinade oor die sosaties terwyl jy braai.)
Lewer sowat 20 sosaties
NOORWES KEBABS: [Resep: Tiaan Langenegger Foto: Ruvan Boshoff]
Maklike mielie-en-worssosaties. Of jy nou jou oupa se spesiale wors met die geheime resep gebruik, of sommer 'n pakkie by die kampkafee koop net voor die braai, jou gaste gaan nie genoeg kry van van dié maklike sosatie nie - veral as die worsvet so bietjie oor die mielie gedrup het ...
Jy benodig
2 mielies, buitenste blare en baard afgetrek
1 rol van jou gunsteling wors, dik of dun
So maak jy
1 Sny die mielies elkeen in drie stukke, en die wors in stukkies so lank soos die mielieskywe. Ryg die stukke afwisselend aan dik, skerp stokke - begin met 'n mielieskyf en eindig laastens met 'n stukkie wors.
2 Braai die sosaties oor warm kole tot die wors gaar is. Hou die stokke 'n paar keer regop en onderstebo sodat die worsvet nie net in die vuur drup nie, maar ook oor die mielies loop.
WegSleep sê :
Verf die mielies met olyfolie voor jy hulle braai, dit keer dat hulle uitdroog en help dat hulle bruin braai.
BOEREWORS EN GROENTE SOSATIES:
600g boerewors, gesny in 2cm stukke
1 ui, skoongemaak en in kwarte gesny
½ rooi soet pepper, in blokke gesny
½ groen soet peper, in blokke gesny
4 baby marrow in blokke gesny
Klein sosatiestokkies, geweek in water vir 20 minute
BEDRUIPSOUS:
60ml sweet chilli sous
30ml soya sous
5ml olyfolie
Ryg boereworsstukkies en groente om die beurt op die stokkie.
Braai oor matige hitte tot gaar.
Meng die bedruipsous en bedien by die sosaties om in te doop.
BOEREWORS AND CORN KEBABS:
Ingredients
3 fresh corn kobs
•1 packet boerewors
•Fresh basil leaves
Method
Boil, steam or microwave corn until just tender and drain.
Thread corn, basil and boerewors onto skewers, brush with olive oil and season to taste.
Barbecue or grill kebabs until boerewors is cooked through.
HOENDERSOSATIES MET RISSIE EN MENTGEGEURDE SOBA-NOEDELS: [koringvry]
Genoeg vir: 4
Bereidingstyd: 15 minute,
plus marineertyd
Gaarmaaktyd: 10 minute
• 30 ml sonneblomolie
• 30 ml sojasous, plus ekstra 'n vir die noedels
• 30 ml lemmetjie- of 'n suurlemoensap
• 50 ml elk gekapte vars ment 'n en koljander, plus ekstra om voor te sit
• 5-10 ml gekapte vars rissie 'n (of 2-5 ml gedroog)
• 2 knoffelhuisies, fyngedruk
• 500 g hoenderdyfilette, 'n middeldeur gesny
• 1 pak koringvrye soba-noedels
• 15 ml geroosterde sesamsaad
• gestoomde vars aspersies 'n om voor te sit
1 Meng die sonneblomolie, sojasous, lemmetjiesap en 30 ml
van die ment en koljander saam.
Voeg die rissie en knoffel by. Gooi oor die hoenderstukke en laat vir
minstens 20 minute marineer.
2 Ryg die hoender op hout-sosatiestokkies. Rooster op ’n riffelpan of braai oor die kole tot gaar. Bedruip met die marinade wat oorgebly het.
3 Kook die noedels in water of hoenderaftreksel. Dreineer en
roer die res van die kruie, ’n bietjie sojasous en die sesamsaad by.
Sit die hoendersosaties voor met gestoomde aspersies of ander
groen groente.
HOENDERSOSATIES: [Deur ARINA DU PLESSIS]
1,5 kg ontbeende hoenderborsies of hoenderdye [ek verkies die dye, dan is die vleis nie so droog nie en los ook die velletjie aan]
Marinade
125 ml suurlemoensap
30 ml olie
30 ml heuning
2 knoffelhuisies, fyn gedruk
10 ml sout
15 ml gemaalde koljander
10 ml fyn komyn
5 ml borrie
2 ml kaneel
Vars gemaalde swartpeper na smaak
Sny die hoender in blokkies. Meng alles vir die marinade goed saamen giet oor die hoender (gebruik ’n nie-metaalbak). Bedek en verkoel vir minstens twee uur óf oornag.
Ryg die hoender aan die sosatiestokkies en braai oor die kole of rooster onder ’n rooiwarm roosterelement tot gaar (sowat 3-4 minute aan elke kant).
Lewer ses porsies.
VARK EN PYNAPPELSOSATIES:
1 kg ontbeende varkvleis in blokkies gesny
1 blik pynappelstukke
25 ml olie
125 ml suurlemoensap
25 ml sojasous
12,5 ml bruinsuiker
1 ui fyngekap
15 ml Flippen Lekka Spice
1 vars fyngemaalde knoffelhuisie
sosatiestokkies wat in water geweek is
Meng al die bestandele goed, tesame met die helfte van die pynappelsap, en marineer varkstukkies oornag daarin.
Ryg op 'n stokkie met soveel pynappel soos jy wil en braai oor die kole.
TANDOORI HOENDERSOSATIES: [HUISGENOOT]
Bereiding: 10 minute
Gaarmaaktyd: 20 minute
Genoeg vir 4-6 mense
sosatiestokkies, genoeg om in te ryg
250 ml (1 k) natuurlike jogurt
60 ml (¼ k) tandoori-kerriepoeier of geroosterde masala
60 ml (¼ k) gekapte koljander
4 hoenderborsfilette, in repe met ’n breedte van sowat 2 cm gesny
Week die sosatiestokkies in water.
Meng die jogurt, kerriepoeier en koljander in ’n vlak bak en bedek die hoenderrepe met die helfte van die mengsel.
Ryg die hoender aan die geweekte stokkies.
Rooster of braai 10 minute tot goudbruin.
Verhit die res van die mengsel en bedruip die geroosterde sosaties daarmee.
Sit voor met roti’s of naanbrood.
SKAAPBOUD KERRIESOSATIES: [Bron: Rainbow Cuisine, Lannice Snyman]
1 groot lamsboud (2-2,5 kg), ontbeen en in blokkies gesny.
125 g droë appelkose
skaapvet of swoerdlose ontbytspek om tussen-in te ryg
Marinade:
2 groot uie, geskil en in kwarte gesny
125 ml witwynasyn
375 ml droë rooiwyn
12 suurlemoenblare, gekneus
3-4 dun snye gemmer
15 ml bruinsuiker
45 ml kerriepoeier
35 ml fyn koljander
5 ml fyn wonderpeper (all spice)
2 ml fyn kaneel
2 ml fyn komyn
10 ml sout en gemaalde swartpeper
1 ml fyn kardemom
*Onthou om jou sosatiestokkies vooraf in water te week.
Plaas die lamsblokkies in ‘n nie-metaalbak. Kombineer die marinade-bestanddele in ’n kastrol, bedek en kook vir 5 minute. Laat afkoel en gooi oor die vleis en werk die sous goed deur. Bedek die sosaties, plaas in yskas en laat dit marineer vir 3 tot 5 dae. Roer die vleis ‘n paar keer per dag om.
Laat die droë appelkose uitdy in ’n bakkie kookwater vir ‘n uur of twee.
Sny die skaapvet in baie dun repies, of die ontbytspek in blokkies. Ryg die vleis, appelkosies en uie (uit die marinade) op stokkies. Sit die sosaties terug in die marinade tot dit tyd is vir braai. Braai oor warm kole, bestryk ’n paar keer met die marinade (sowat 15 minute). Die vleis moet nog pienk in die middel wees.
Genoeg vir 16 sosaties.
Huiskok se wenke:
*ryg die vleis lossies op die stokkie, wat dit makliker laat gaar braai.
*Moenie te lank braai nie, want die marinade “kook” as’t ware die vleis halfpad gaar in die tyd wat dit inlê.
*as jy nie vuurmaak nie, kan die sosaties ook met sukses in ‘n riffelpan gebraai word of in die oond gerooster word (4 minute aan ‘n kant).
*die rou sosaties kan ook gevries word in die sous.
SEEKOS SOSATIES "BACKYARDCOOK" MANIER: [ deur Werner Jacobs]
Bestanddele:
250 gram bacon
250 gram calamari steaks in 3cm blokkies gesny
250 gram gedopte garnale groot
250 gram hake in blokkies gesny
Botter
Seekos speserye
Suurlemoene
knoffel
Smelt 4eetlepels botter,1teelepel knoffel,suurlemoensap en speserye saam en laat afkoel.
Plaas vis ,calamari en garnale in mengsel en marineer vir 15 min.
Vat vis en draai repie spek om dit en ryg op sosatiestokkie,sit stukkie suurlemoen en dan 1 garnaal en dan calamari en herhaal proses.
Braai op warm kole vir 8 minute en bedruip met suurlemoen en orige sous.
Bedien saam met gegeurde rys.
Geniet my "Backyardcook"manier seekos sosaties.
TANDOORI HOENDERSOSATIES: [HUISGENOOT]
Bereiding: 10 minute
Gaarmaaktyd: 20 minute
Genoeg vir 4-6 mense
sosatiestokkies, genoeg om in te ryg
250 ml (1 k) natuurlike jogurt
60 ml (¼ k) tandoori-kerriepoeier of geroosterde masala
60 ml (¼ k) gekapte koljander
4 hoenderborsfilette, in repe met ’n breedte van sowat 2 cm gesny
Week die sosatiestokkies in water.
Meng die jogurt, kerriepoeier en koljander in ’n vlak bak en bedek die hoenderrepe met die helfte van die mengsel.
Ryg die hoender aan die geweekte stokkies.
Rooster of braai 10 minute tot goudbruin.
Verhit die res van die mengsel en bedruip die geroosterde sosaties daarmee.
Sit voor met roti’s of naanbrood.
PREGO-KOFTAS: [Deur Aletta Lintvelt]
Wees baie versigtig as jy met die Spray & Cook naby ’n oop vlam werk, want dit sal vlamvat!
Maak 6 koftas
Voorbereityd 5 minute
Gaarmaaktyd 8 minute
’n Kofta is ’n geurige Midde-Oosterse frikkadel. Maak die maalvleismengsel by die huis en braai dit langs die pad onder ’n boom of sodra jy by die kampplek aankom. Die stokkie maak dit maklik om die frikkadel met die hand om te draai.
Jy benodig
•500 g beesmaalvleis
•1 teelepel droë roosmaryn
•2 knoffelhuisies, fyngekap (of 1 teelepel knoffelvlokkies)
•1 teelepel komyn of koljandersaad
•1 teelepel seesout
•½ teelepel gemaalde swartpeper
•200 ml Ina Paarman Peri Peri Coat & Cook-sous (of enige ander prego-sous)
•kleefwerende kossproei (die olyfolie-soort of gewone Spray & Cook)
•2 koppies knopiesampioene, in kwarte gesny (opsioneel)
•6 gaar roosterkoeke of Portugese rolletjies
Só maak jy
1.Meng die maalvleis, roosmaryn, knoffel, komyn, sout en peper saam. Meng ook 2 eetlepels van die peri-peri-sous daarby.
2.Verdeel die mengsel in 6 en vorm dik rolletjies. Druk ’n sosatiestokkie in die lengte deur elkeen.
3.Bespuit die riffeloppervlak van die braaier met Spray & Cook. Verf ’n dik laag peri-peri-sous aan die koftas en braai dit saam met die sampioene oor matige hitte tot gaar. Sit die deksel op en draai elke nou en dan die stokkies om en roer die sampioene.
4.Haal die warm koftas van die rooster af, sit elkeen saam met ’n skeppie sampioene in ’n varsgebakte roosterkoek of warm broodrolletjie en bedruip dit met nog peri-peri-sous. Gebruik sommer ’n halwe rolletjie om van die lekker sous op die riffelplaat op te vee.
GRONDBOONTJIEBOTTER-HOENDERKEBABS: [PASELLA]
500 g hoender vir ongeveer 50 klein kebabs
50 tandestokkies of klein sosatiestokkies
Vir die marinade:
10 ml bruinsuiker
2.5 ml fyn komyn
2.5 ml fyn koljander
5 ml sout
5 ml borrie
15 ml vars gemmer
15 ml grondboontjiebotter
15 ml olie
Sny hoender in blokkies of repies. Ryg in op tande- of klein sosatiestokkies.
Meng al die marinade-bestanddele saam en gooi oor die hoender. Laat vir ten minste 'n halfuur om te marineer.
Bak by 180 °C vir 15 – 20 minute, afhangend van die dikte. Draai halftyd om of braai op rooster buite.
As jy 'n vinnige doopsous hierby wil maak, meng maaskaas en soetrissiesous.
Kortpadwenk: Maak die marinade die vorige dag, en ryg die hoender die vorige dag in. Haal dan alles uit die yskas 'n uur voor jy dit wil bak en gooi die marinade oor. Dis lekker as dit nog louwarm is, koud saam met die doopsous of met goeie beplanning, warm.
LEKKER HOENDER SOSATIES: [JAN BRAAI]
5 Hoender borsies
Suurlemoensap
Hoenderspeserye
Spek
Sny hoender in blokkies.
Besprinkel met suurlemoensap en hoenderspeserye. Draai elke blokkie toe in ‘n repie spek.
Ryg oor stokkies. So ongeveer 6 stukkies per stokkie.
Braai stadig tot gaar.
“Nota: Hierdie is ‘n groot gunsteling onder kinders.
CHICKEN SATAY WITH PEANUT SAUCE:
Malay Satay -- those little skewers of meat with peanut sauce, cucumber and ketupat (Malay rice cake) is a very popular dish in Singapore and Malaysia. Walk down any street in the country and the mouthwatering aroma of Satay exudes from practically every corner you pass: road side Malay stalls, hawker centers, pasar malam (night markets), kopi tiam (Chinese coffee shops).
Ingredients:
4 chicken breasts (deboned)or beef, lamb
Spice Paste:
1 teaspoon of coriander seeds
2 stalks lemon grass
6 shallots (peeled)
2 cloves garlic (peeled)
4 tablespoons of cooking oil
1 teaspoon of chili powder
2 teaspoons of turmeric powder
4 spoons of Kecap Manis (ABC brand from Indonesia recommended)
1 spoon of Oyster Sauce (Lee Kam Kee brand recommended)
Bamboo skewers (soaked in water for 2 hours to avoid burning)
1 cucumber (skin peeled and cut into small pieces)
Cut the chicken meat into small cubes. Grind the Spice Paste in a food processor. Add in a little water if needed. Marinate the chicken pieces with the spice paste for 10-12 hours. Thread the meat on to bamboo skewers and grill for 2-3 minutes each side.
Serve hot with fresh cucumber pieces.
VARKSOSATIES: [LANDBOUWEEKBLAD]
500 g 800 g varkfilet, in blokkies gesny
1 pak (250 g) repiespekvleis, elke reep opgerol
1 elk (rooi, geel en groen) soetrissie
1 klein ryp pynappel, skoongemaak en in stukke gesny
Marinade
125 ml sonneblomolie
60 ml lemoensap
60 ml 100 ml suurlemoensap of witwynasyn
60 ml heuning of bruinsuiker
Sout en vars gemaalde swartpeper na smaak
Ryg die vleis, spekrolletjies, soetrissie en pynappel om die beurt aan sosatiestokke (sien wenk hieronder). Meng ál die bestanddele vir die marinade saam en giet oor die sosaties. Marineer vir minstens 1 uur. Braai oor matige hitte, terwyl bedruip word tot goudbruin en gaar.
Lewer 8 — 10 sosaties.
• Wenk: As jy sosatiestokke van hout gebruik, week dit vooraf vir ongeveer 2 uur in water — dit sal verhinder dat hulle so gou brand. Andersins kan foelie om die punte van die stokkies gedraai word.
HOENDERSOSATIES MET PEANUT SOUS: [Potjie]
Volgens die boek is dit genoeg vir 4 mense, of die Thaiwanese eet baie minder as ek, of hulle het 'n klomp bygeregte gemaak, die laaste moontlikheid is dat hulle hoenders baie groter as ons s'n is.
Bestanddele:
4 ontbeende hoender borsies sonder vel
Vir die marinade:
2 huisies knoffel fyn gekap
2.5 cm vars gemmer fyn gerasper
10ml vis sous
30ml ligte soya sous (light soy sauce)
15ml heuning
Vir die peanut sous:
6 eetlepels "crunchy" peanut butter
1 rooi chillie ontpit en fyn gekap
Sap van een lemmetjie
4 eetlepels coconut melk (ek gebruik omtrent dubbel dit, ander vind ek die sous te dik, en te suur)
Sout
Eerstens maak die peanut sous deur al die bestandele saam te voeg in 'n voedsel verwerker, proe en voeg sout na smaak by, maak toe met "clingwrap" tot benodig.
Sny elke hoender borsie in die lengte af in 4 gelyke dele, meng al die bestandele van die marinade en meng met die hoender, maak seker dat al die hoender goed bedek is, marineer vir ten minste 30 minute.
Ryg die hoender op sosatie stokkies, een per stokkie, braai op medium hitte tot net gaar, en bedien met die peanut sous.
Lekker eet
MAALVLEIS KEBABS:
Bestanddele
1kg Maalvleis
1 ui, gekap
10ml elk knoffel en kruiemengsel, fyn koljander en fyn komyn
10-15 droë appelkose, gekap
Sout en peper
Metode
Meng al die bestanddele baie goed. Verkoel vir 30 min. Verdeel in 10 gelyke dele. Neem een deel vleis en vorm met die hand om die punt van ‘n metaal kebabstokkie. Druk stewig vas. Rooster oor die kole tot net gaar. Bedien op groente couscous met skeppie ongegeurde jogurt.
VARKSOSATIES: [LANBOUWEEKBLAD]
500 g 800 g varkfilet, in blokkies gesny
1 pak (250 g) repiespekvleis, elke reep opgerol
1 elk (rooi, geel en groen) soetrissie
1 klein ryp pynappel, skoongemaak en in stukke gesny
MARINADE
125 ml sonneblomolie
60 ml lemoensap
60 ml 100 ml suurlemoensap of druiwe-asyn
60 ml heuning of bruinsuiker
Sout en vars gemaalde swartpeper na smaak
Ryg die vleis, spekrolletjies, soetrissie en pynappel om die beurt aan sosatiestokke (sien wenk hieronder). Meng ál die bestanddele vir die marinade saam en giet oor die sosaties. Marineer vir minstens 1 uur. Braai oor matige hitte, terwyl bedruip word tot goudbruin en gaar.
Lewer 8 — 10 sosaties.
WENK::
As jy sosatiestokke van hout gebruik, week dit vooraf vir ongeveer 2 uur in water — dit sal verhinder dat hulle so gou brand. Andersins kan foelie om die punte van die stokkies gedraai word.
AARTAPPEL SOSATIES OOR DIE KOLE:
Kook baba aartappels tot 95% gaar.
Draai om elke aartappeltjie 'n repie spek.
Ryg nou die aartappels saam met 'n groen of rooi kersie en mushrooms op 'n sosatie stokkie.
Ek het 'n sousie gemaak van 'n teelepel appelkooskonfyt, botter, garlic, droe pietersielie, sout en gemaalde swartpeper en die oorgesmeer terwyl dit op die kole gele het.
Ons gebruik parykeer sommer bbq sous ook wat ons oorsmeer en dit is baie lekker.
FILLET EN HOENDER SOSATIES: [RENCIA ODENDAAL PRETORIUS]
Sny hoender filette in blokke. Ek sal voorstel dat jy die hoender miskien net so halfpad gaarmaak omdat beesfillet so gou gaar raak, en hoender maar 'n rukkie neem.
Sny bees fillet in blokke.
Ryg op sosatiestokkie. Spuit olyfolie, balsamic vinegar, suurlemoensap, sout en peper oor en marineer so vir 'n rukkie in die sous.
Braai oor kole en beduip met Bbq sous of Jimmy sous.
Vir afwisseling kan jy spekrepies om jou beesfillet draai of om jou hoender.
LAMTJOPS-EN-HALLOUMI-SOSATIES: [Kosredakteur: Vickie de Beer]
Genoeg vir 4
As jy die lamstjops en halloumi saam op 1 stokkie wil braai, kan jy net die haloumi in geroosterde soetrissiestukke toedraai. Dit voorkom dat die halloumi brand en wegsmelt terwyl die tjoppie gaar word. Of braai dit apart soos ons.
125 ml (½ k) Bulgaarse jogurt
5 ml (1 t) fyn komyn
1 knoffelhuisie, gekneus
sap van ½ suurlemoen
8 lamsribtjops, sonder die lang, middelste been
VIR TAMATIESALSA:
hand vol kersietamaties, in kwarte gesny
1 rooi rissie, pitte verwyder en gekap
1 rooi ui, gekap
sout en gemaalde swartpeper
hand vol gekapte kruisement en basiliekruidblare
1 knoffelhuisie, gekneus
500 g halloumi, in blokke gesny
2 rooi uie, geskil en in kwarte gesny
olyf- of avokado-olie om oor te sprinkel
SO MAAK JY:
1. Meng die jogurt, komyn, knoffel en suurlemoensap. Marineer die lamstjops hierin vir 1 uur of oornag.
2. Tamatiesalsa:
meng die tamaties, rissie, rooi ui, knoffel en kruie saam. Geur na smaak en hou in die yskas tot benodig.
3. Ryg die tjops op 4 bamboesstokkies of roosmaryntakkies. Ryg die halloumi en uie op 4 ander bamboesstokkies of roosmaryntakkies en sprinkel olie oor. Begin met die tjops en rooster oor bereide kole tot goudbruin en gaar. Geur na smaak. Sit die halloumi-kebabs 4 min. voor die einde by (hulle rooster vinnig) en rooster tot goudbruin. Geur na smaak.
4. Sprinkel die tamatiesalsa oor die tjops-en-halloumi-kebabs en sit warm voor.
RUSSIAN BEEF KEBABS/Shashlik: [TRAD. RUSSIAN RECIPE]
Serves: 4
Advance Preparation: 4 to 8 hours overnight for marinating the meat.
Special Equipment: 4 to 6 long metal skewers
Muscovites love to take to the country on the weekends, and when they do, chances are they’ll cook these robust beef kebabs. Grating the onion is a traditional Slavic technique that produces a fuller, richer onion flavor than dicing.
FOR THE BEEF AND MARINADE:
1/2 - 2kg beef sirloin steaks, boneless or tenderloin tips
onion, large, coarsely grated
clove garlic, coarsely grated
cup dry red wine
cup red wine vinegar
tbs olive oil
bay leaves
1/2 tsp salt, or to taste
1/2 tsp black pepper, freshly ground
FOR THE KEBABS:
onion, large, cut into 1-inch pieces
green bell pepper, stemmed, seeded, and cut into 1-inch pieces
HOW TO:
1. Trim any sinew and excess fat off the beef, then cut the meat into 1 1/2-inch cubes. Combine the ingredients for the marinade in a large nonreactive baking dish. Add the meat and toss thoroughly to coat. Cover and let marinate, in the refrigerator, at least 4 hours, but preferably 8, stirring once or twice.
2. Preheat the grill to high.
3. Remove the beef from the marinade and thread onto the skewers, alternating with pieces of onion and bell pepper. When ready to cook, oil the grill grate. Arrange the kebabs on the hot grate and grill, turning with tongs, until the meat is cooked to taste, 2 to 3 minutes per side, (8 to 12 minutes in all), for medium-rare. Baste the beef with any excess marinade as it cooks, but stop basting the last 5 minutes. Serve immediately.
Serves 4 to 6
WENK:
Jy mag maar ander stukkies groente ook bysit op jou stokie, dit sal niks aan die smaak verander nie.
HOENDERSOSATIES MET SOET CHILLI MARINADE: [BRON ONBEKEND][maak 2 sosaties]
2 Hoenderborsies
3t Soet chilli sous
3t Chinese oestersous
SO MAAK JY:
Sny die hoenderborsies in byt grote stukkies.
Meng dit saam met die souse en marineer is ongeveer 20 minute.
Ryg op sosatiestokkie [in water geweek vir 10 minute] en braai op medium rooster tot gaar.
Bedien warm of koud, ewe lekker.
[Pas resep aan na gelang van hoeveelheid mense]
MOROCCAN GRILLED CHICKEN SOSATIES: [CLOSET COOKING]
Tasty grilled skewered chicken marinated in a Moroccan style spice blend.
Servings: 4
Prep Time: 10 minutes
Marinate Time: 20 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
IINGREDIENTS:
1 - 1½kg boneless-skinless chicken, cut into small pieces
2 tablespoons lemon juice (~1/2 lemon)
2 tablespoons olive oil
1 teaspoon paprika
½ teaspoon cumin, toasted and ground
1/8 teaspoon cinnamon
1/8 teaspoon ginger
¼ teaspoon turmeric
¼ teaspoon cayenne
¼ teaspoon salt
¼ teaspoon pepper
2 cloves garlic, chopped
DIRECTIONS:
1.Marinate the chicken in the mixture of the remaining ingredients for at least 20 minutes to overnight.
2.Skewer the chicken and grill over medium-high heat until cooked, about 4-5 minutes per side.
MY WENK:
Ek voeg nog 3e appelkooskonfyt ook by.
Ek gebruik dye om hierdie sosaties mee te maak, dis dan nie so droog nie of indien jy wel die filette gebruik behou die vel, dit is dan ook nie so droog nie.
RIB -EYE, NEW POTATO AND PORTOBELLO KEBABS: [Adapted from Emeril Lagasse’s “Emeril at the Grill” ]
4 servings
4 NEW POTATOES, SUCH AS RED BLISS (ABOUT 3 OUNCES EACH)
1 LARGE PORTOBELLO MUSHROOM CAP (ABOUT 4 OUNCES)
ONE 14- TO 16-OUNCE RIB-EYE STEAK
1 1/2 TEASPOONS SEA SALT
1/2 TEASPOON FRESHLY GROUND BLACK PEPPER
1/3 CUP EXTRA-VIRGIN OLIVE OIL
1/3 CUP BALSAMIC VINEGAR
2 TABLESPOONS CHOPPED FRESH ROSEMARY
2 TABLESPOONS MINCED GARLIC
FOUR 12-INCH BAMBOO SKEWERS, SOAKED IN WARM WATER FOR AT LEAST 30 MINUTES
HERE'S HOW:
1.Place the potatoes in a 1-quart saucepan, and add water to cover by 1 inch. Set the pan over high heat, and bring to a boil. Reduce the heat; cook the potatoes at a gentle boil until barely fork-tender, about 10 minutes. Drain, and allow the potatoes to cool. Cut the potatoes in half; set aside.
2.Remove the stem and gills from the portobello with a sharp knife, and cut the cap into 8 wedges. Place the wedges in a medium bowl.
3.Cut the steak into 8 equal pieces, and season them with 1/2 teaspoon of salt and 1/2 teaspoon pepper. Place the meat in the bowl with the mushrooms. Add olive oil, balsamic vinegar, rosemary and garlic, and stir to coat mushrooms and steak well. Cover the bowl with plastic wrap, and refrigerate for 30 minutes to 2 hours.
4.Heat a grill to medium-high, and lightly oil the grate.
5.Remove the bowl from the refrigerator. Skewer a potato, followed by a piece of steak and a mushroom wedge. Add another potato, piece of steak and mushroom wedge. Repeat with remaining skewers. Reserve remaining marinade for basting the skewers as they cook.
6.Grill the kebabs, basting them as they cook, for about 3 minutes. Turn and cook for another 3 minutes, basting, before turning them over to cook on the first side again. Continue to cook on the first side for 2 to 3 minutes before turning them over and cooking a final 2 to 3 minutes. Season the kebabs with the remaining salt, and serve immediately.
PESTO GRILLED SHRIMPS: [CLOSET COOKING]
Light fresh and summery basil pesto marinated grilled shrimp.
Servings: 4
Prep Time: 10 minutes
Marinate Time: 20 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
INGREDIENTS:
1/2 cup basil, packed
1 small clove garlic
1 tablespoon pine nuts, toasted
2 tablespoons parmigiano-reggiano (parmesan), grated
2 tablespoons olive oil
1 tablespoon lemon juice (~1/2 lemon)
salt and pepper to taste
1kg shrimp, peeled and deviened
DIRECTIONS:
1.Pulse the basil, garlic, pine nuts, parmesan, oil, lemon juice, salt and pepper until smooth.
2.Marinate the shrimp in the pesto for 20 minutes in the fridge.
3.Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.
TIP:
Serve alone as appetizers or in a salad or pasta as a light main.
CORN AND MUSHROOM SOSATIES: [CAMPING AND HIKING]
This is enough for four sosaties
INGREDIENTS:
2 mealies, cut into quarters
12 medium sized brown mushrooms
25 cm piece of boerewors, cut into eight even sized pieces
4 sosatie sticks
2 table spoons melted butter
METHOD:
Start by sliding a mushroom onto the skewer, followed by a mealie (this is not nearly as easy as it sounds) then another mushroom, followed by a piece of boerewors and so on. Cook slowly and baste with your melted butter, as the mushrooms tend to dry out very easily.
Enjoy.
EASY GIANT KEBABS: [ROBERSONS SPICES]
33 min cooking time
Serves 6
Nutrition Tip
• Serve with a Fresh crunchy green salad to increase the vegetable content of this meal
• There is no need to extra salt to this meal. Add more flavour with Robertsons Pure Herbs and Spices
Ingredients
1 kg Chicken Breast
85 ml Extra Virgin Olive Oil
85 ml Honey
Juice of 1 Lemon
15 ml Robertsons Chicken Spice
15 ml Robertsons Mixed Herbs
Instructions
1.Cut each breast into 3 large chunks.
2.Mix remaining ingredients and allow the chicken to marinate for 20 -30- minutes.
3.Push onto skewers.
4.Bake at 180°C for 20 -30 minutes until chicken is just cooked through.
5.The trick is to use large pieces of chicken so that the kebabs are moist and flavoursome.
MY WENK:
Ek hou daarvan om die velletjie aan te los, dan is die hoender nie so droog nie.
Of gebruik dye ipv hoenderborsies.
Braai hierdie oor die kole, dis lekkerder as in die oond.
HOENDER-SOSATIES-CHILLI MARINADE: [BRON ONBEKEND]
[maak 2 sosaties]
2 Hoenderborsies
3t Soet chilli sous
3t Chinese oestersous
SO MAAK JY:
Sny die hoenderborsies in byt grote stukkies.
Meng dit saam met die souse en marineer is ongeveer 20 minute.
Ryg op sosatiestokkie [in water geweek vir 10 minute] en braai op medium rooster tot gaar.
Bedien warm of koud, ewe lekker.
[Pas resep aan na gelang van hoeveelheid mense]
SKEWERD SARDINES WITH TARRAGON SAUCE:Ingredients
zest and juice 1 lemon
4 tbsp olive oil
12 sardines , cleaned, gutted and heads cut off (ask your fishmonger to do this)
small bunch dill , finely chopped
small bunch parsley , finely chopped
1 tbsp capers , drained and chopped
2 tbsp cornichons , drained and finely chopped
8 wooden skewers , soaked in water
Serves 4
Preparation and cooking times Prep 20 mins
Cook 10 mins
Super healthy, Heart healthy
1.Pour half the lemon juice and 1 tbsp olive oil over the sardines, then rub it into the fish's cavity and skin. Lay 2-3 sardines (depending on size) side by side and thread a skewer through the tail end and one through the head end, packing them closely together.
2.To make the tartare dressing, combine the lemon zest and the rest of the juice and oil with the dill, parsley, capers, cornichons and some seasoning. Set aside.
3.Season the sardines really well, then carefully lift them onto a hot barbecue. Cook for 3-4 mins on each side, carefully lifting the skewers to turn them, then transfer to a serving plate. Spoon over a little dressing and serve the rest on the side.
TROPICAL PORK KEBABS: [MR FOOD - LETS GET GRILLING]
They'll go hog wild over our easy tropical pork kebabs!
With the flavors of the tropics and off‐the‐shelf ingredients, you can't go wrong with tender‐as‐can‐be pork kebabs!
Serves: 8
Cooking Time: 7 min
• 8 wooden or metal skewers
• 2kg pork loin, cut into 1‐inch chunks
• 2 large red bell peppers, cored, cleaned, and cut into 8 pieces each
• 1 large green bell pepper, cored, cleaned, and cut into 8 pieces
• 1/2 fresh pineapple, cut into 4 slices then into 1/4‐inch wedges
• 1/2 cup honey
• 1/2 cup lime juice
• 2 teaspoons grated lime peel
• 3 garlic cloves, minced
• 1/4 cup yellow mustard
• 1 teaspoon salt
• 1/4 teaspoon black pepper
WHAT TO DO:
1. If using wooden skewers, soak them in water for 15 to 20 minutes.
2. Alternately thread each skewer with pork chunks, 2 red pepper pieces, 1 green pepper piece, and 2 pineapple wedges.
3. In a 9" x 13" baking dish, combine honey, lime juice, grated lime peel, garlic, yellow mustard, salt, and black pepper; mix well. Place kebabs in baking dish and rotate to coat with marinade.
Cover and refrigerate at least 4 hours or overnight, turning occasionally.
4. Preheat grill to medium‐high heat. Baste kebabs with marinade; discard excess marinade. Grill kebabs 7 to 9 minutes, or until pork is no longer pink, turning frequently to cook on all sides.
CHICKEN KEBABS: [PICK N PAY RECIPES]
Chicken breasts can be incredible on a braai. This part of the bird dries out quickly, and so needs direct, quick cooking. Use this recipe as a base, then tweak to adjust to your liking.
More than 2 hours
Serves: 4
Main Ingredients
250 ml PnP plain yoghurt
2 PnP garlic cloves , crushed
1 stick PnP ginger , peeled and grated
30 ml PnP apricot jam
4 PnP chicken breasts , cut into chunks
WHAT TO DO:
•Mix together the yoghurt, garlic, ginger to a thick paste.
•Add the chicken and marinate for as long as possible – anything from 1 hour to overnight.
•Remove from marinade just before cooking.
•Thread onto skewers and grill on braai for 7-10 minutes each side (depending on heat of braai).
Tips
•Add a handful of fresh herbs to the marinade.
•Cut up bits of veg – peppers, aubergine etc and use on kebabs.
CHILI-LIME MANGO SKEWERS: [THE FARM GIRL]
6 tbsp olive oil
1/4 cup fresh lime juice
Zest of 1 lime
1 tsp chili powder
1/4 tsp cayenne pepper (optional but it does give it a nice zing!)
1/2 tsp salt
1 tbsp sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 1 1/2-inch cubes
WHAT TO DO:
1. First, if you’re using wooden/bamboo skewers, make sure to soak them in water for 20-30 minutes before you use them so they won't burn up on the grill.
2. In a large bowl, whisk together olive oil, lime juice, lime zest, chili powder, cayenne,
salt and sugar. Place in a zip-lock bag and add chicken and mangoes, stirring gently to coat with marinade. Seal and refrigerate for 2-4 hours.
3. Heat grill to medium high heat (making sure to clean off your grill racks). Remove the chicken and mangoes from the marinade and thread onto skewers, alternating the pieces (as a note: when you’re making any type of skewer, make sure not to smash everything together tightly. In order for the food to cook thoroughly and evenly, it needs room. Each piece should just barely touch each other, or not touch at all).
4. Arrange the skewers on the grill and cook, turning until the chicken is nicely charred and cooked through, 6-10 minutes.
Serve immediately and enjoy!
BEESVLEIS-SUYA SOSATIES: [PASELLA]
Moyo restaurant in Johannesburg se Melrose Arch spesialiseer in kos met ʼn Afrika aanslag. Sjef Fernando Vila-Cha het vir ons hierdie dis uit Nigerië gedemonstreer.
(bedien 2)
Bestandele:
Suya-smeer:
1 groen soetrissies, in repe gesny
1 e olyfolie
1 t witwynasyn
1 t vars knoffel, gekap
1 t gemmer, gedroog
1 t roosmaryn, gedroog
1 t bruinsuiker
1 t paprika
sout & wit peper, na smaak
Sosaties:
250 g beesvleisfilet, in blokkies gesny
2-3 rooi soetrissies, in blokkies gesny
1 ui, in blokkies gesny
Metode:
Vir die suya-mengsel, verpulp al die bestanddele saam in ʼn voedselverwerker. Maak die sosaties deur die beef, rooi peper en ui op sosatiestokkies te ryg. Smeer die suya-mengsel op die sosaties en marineer oornag. Braai ʼn paar minute op warm hitte tot gaar.
STEAK SOSATIES: [RENS]
Iets lekkers vir die naweek.
Koop 'n lekker stukkie steak, sny blokkies:
Maak die marinade:
STEAK MARINADE:
250 ml bier
knippie sout
80 ml olie
1 t aangemaakte mosterd
37,5 ml suurlemoensap
1 e bruinsuiker
1 t gemengde kruie
2 huisies knoffel, gekap (ops.)
60 ml tamatiesous
MAAK DAN SO:
Meng alles saam. Marineer vleis ten minste 4 uur.
Ryg jou sosaties met peppers, blokkies vleis en kersie tamaties, uie en selfs sampioene.
Braai oor matige kole
Smeer van die marinade die heeltyd oor die sosaties.
BEESVLEIS-GRANAAL SOSATIES: [REUBEN RIFFEL - PASELLA]
600g rump steak, in blokkies gesny
18 groot garnale, afgedop & gehalveer
Marinade:
1 gekapte knoffel
1e tamatiesous
3e Bovril
1e olyfolie
1 t grofgemaalde swartpeper
MAAK DAN SO:
Meng al die marinadebestanddele en marineer die vleis ten minste 3 ure. Ryg die vleis en garnale alternatief op sosatiestokkies. Kook vinnig oor warm kole.
HOENDER-SOSATIES-CHILLI MARINADE: [BRON ONBEKEND]
maak 2 sosaties
2 Hoenderborsies
3t Soet chilli sous
3t Chinese oestersous
SO MAAK JY:
Sny die hoenderborsies in byt grote stukkies.
Meng dit saam met die souse en marineer is ongeveer 20 minute.
Ryg op sosatiestokkie [in water geweek vir 10 minute] en braai op medium rooster tot gaar.
Bedien warm of koud, ewe lekker.
MY WENK:
Pas resep aan na gelang van hoeveelheid mense en kap rooirissies fyn saam met cilantroblare en strooi oor die sosaties voor bediening.
FIERY PORK SKEWERS: [Submitted By: Lindsay Perejma - Photo By: Christina]
Prep Time: 15 Minutes
Cook Time: 12 Minutes
Ready In: 30 Minutes
Servings: 4
"Tender pork pieces are marinated quickly in a teriyaki mixture, then grilled."
INGREDIENTS:
2 tablespoons teriyaki sauce
1 tablespoon red wine vinegar
1 tablespoon vegetable oil
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes
3/4 pound pork tenderloin, cut into
1 inch cubes
DIRECTIONS:
1.In a medium bowl, mix teriyaki sauce, red wine vinegar, vegetable oil, brown sugar and red pepper flakes. Place pork tenderloin cubes in the mixture. Toss to coat.
2.Preheat an outdoor grill for high heat and lightly oil grate.
3.Place pork on skewers. Cook on the prepared grill, turning and brushing with the teriyaki sauce mixture frequently. Cook 10 to 12 minutes, or to desired doneness.
FILIPINO PORK KEBABS:
Filipino’s eat this BBQ as an appetizer, meal, a snack, or what most of the guy’s favorite, Pulutan. This particular recipe has been a tradition for Filipino’s when it comes to street barbecuing. Aside from the requests, it also inspired me to post this recipe to give our craving kakabayan’s that have been away from the Philippines a little trip down memory lane where street food is just a couple of steps away.
This is fairly simple to make, but it does take of time to marinate. Just remember, the longer you let it marinate the better the taste. So be patient when it comes to preparing these mouth-watering street delights. Now, on to what you’re waiting for, the recipe.
INGREDIENTS:
2kg of Pork butt or belly (if using pork belly remove the skin)
1 Cup of soy sauce
1 Whole garlic peeled & smashed
1 Small onion minced
2 Lemons
½ Cup of 7UP
1 Tsp. Ground black pepper
5 Tbs. Dark brown sugar
1 Cup of Banana sauce (ketchup)
1 Tsp. MSG (optional)
DIRECTIONS:
Soak bamboo skewers in water overnight to avoid splitting and burning before using.
TIP:
Baste the pork with the remaining marinade to further enhance the flavor while barbecuing. will also help to keep it moist through the entire cooking process. Make sure you allow the marinade to cook when using it for basting, remember this is a left over marinade.
Translations:
Pulutan = Finger foods
Kababayan = Fellow citizens
MOROCCAN BEEF KEBABS WITH CURRIED CRANBERRY PISTCHIO RICE: [adapted from Curtis Stone]
Step 1: Place the following ingredients in a large mixing bowl: 1 lb. 93% lean ground beef, 2 tbs. finely diced purple onion, 1/3 cup panko bread crumbs, 3 tbs. Central Market Mad Moroccan BBQ sauce, 1 tsp. cumin, 1 tsp. granulated garlic, 1 tsp. cinnamon (or allspice), 1 tsp. coriander, 1 tsp. onion powder, salt & pepper to taste, and 1 tsp. dried rosemary. Use clean hands to combine all of the ingredients. Shape into 4 long ovals and place onto wooden skewers.
Step 2: Place 2 cups water in a medium saucepan over med-high heat. Add 1 cup basmati rice, 1 tsp. salt, 1 tsp. curry powder, and 1 tbs. butter. Stir to combine and bring to a boil. Cover and cook for 20 minutes. This gives you a pocket of time to cook the kebabs. Heat a well-oiled cast-iron grill pan over med-high heat for 5 minutes. Add the kebabs and cook for 4 minutes per side for med-well; sprinkle each side of the kebabs with salt & pepper to taste as they cook.
Step 3: Reduce heat to medium, and brush the kebabs liberally with more of the Mad Moroccan BBQ sauce. Let them simmer for a minute, then flip the kebabs over and repeat. When the rice has cooked, add 1/2 cup dried cranberries and 1/2 cup chopped pistachios. Give the rice a stir, then cover and let sit for at least five minutes. To serve, spoon the rice onto a serving platter and top with the kebabs.
Wow, is this dish good! The kebabs are very juicy thanks to a double dose of the Mad Moroccan sauce inside and out, with the perfect amount of seasoning. The warmth from the cinnamon is an especially nice background flavor. And the rice? It not only pairs perfectly with the kebabs, it's amazing in its own right: warm curry powder, sweet-tart dried cranberries and crunchy pistachios combine for an addictive rice pilaf. I'll definitely be making this rice again very soon! If you're not a curry fan, you can simply serve the kabobs with pita bread and yogurt-based tzatziki for a fabulous Moroccan spin in a traditional burger.
KERRIESOSATIES: [UITKYK]
Maak die sosaties vooraf, want dan is hulle lekker diep gemarineer teen braaityd
Genoeg vir 8 tot 10 sosaties
Bereidingstyd: 30 minute (plus marineertyd)
Gaarmaaktyd: 10-12 minute
30ml olie
2 uie, in groterige stukke gesny
3 knoffelhuisies, fyngekap
30ml matige kerriepoeier
5ml borrie
2.5ml fyn koljander
1 rooi branrissie, ontpit en fyngekap (opsioneel)
3 lourierblare (vir die marinade)
1 duim vars gemmer, gerasper
60ml appelkooskonfyt
375ml wynasyn
500ml karringmelk
1,5kg lam- of skaapvleis, in 25mm blokkies gesny (of gebruik die helfde lamsvleis en helfte varkvleis)
sagte droë appelkose
ekstra lourierblare of suurlemoenblare (vir die stokkies)
MAAK DAN SO:
• Verhit die olie in 'n kastrol en braai die uie en knoffel tot sag en glansend.
• Voeg die kerrie by en braai vir nog sowat 2 minute. Voeg die speserye, rissie, lourierblare, gemmer, konfyt en asyn by en laat sowat 10 minute prut.
• Verwyder dit van die hitte en laat dit heeltemal afkoel voor jy die karringmelk byroer. Plaas die vleis in 'n nie-metaalagtige bak (glas of plastiek as jy gaan kamp is 'n Tupperwarehouer met 'n stewige deksel net die ding). Giet die marinade oor en sit dit vir mintens 24 uur in die yskas.
• Ryg die appelkose, lourierblare en blokkievleis op sosatiestokkies. Braai die sosaties oor matige kole tot gaar. Verf gereeld van die marinade oor terwyl dit braai. Sosaties behoort nie langer as 10-12 minute gebraai te word nie. Pas op vir oorgaar, want dan is dit droog en onsmaaklik.
BAMBOO-SKEWERED CORIANDER AND APRICOT CHICKEN: [FRESH LIVING]
The bamboo sticks allow everyone to cook their own chicken pieces. Simply braai or roast the chicken. Remove the skin before cooking to slash the fat!
Less than 1.5 hours
Serves: 4-6
125 ml PnP apricot jam , smooth
45 ml coriander or basil leaves, fresh, chopped
10 ml grated ginger, fresh
2 PnP granulated garlic , crushed
1 PnP red chilli , with seeds, finely chopped
125 ml PnP fresh orange juice
60 ml PnP lemon juice
60 ml soya sauce
10 ml PnP ground coriander
1 pinch salt and ground pepper
8 chicken soup mix
WHAT TO DO:
•Mix marinade ingredients together, pour over chicken and marinate for an hour or longer if time allows.
•Braai chicken over moderate coals turning and basting frequently with reserved marinade for about 30-45 minutes, or until cooked.
•Remove chicken from coals and brush with remaining marinade.
•Serve scattered with fresh coriander leaves and lime wedges if you like.
To make bamboo skewers:
•Cut bamboo sticks into 30cm lengths.
•Split each stick lengthways, to halfway down the length and remove soft inner fibres.
•Place chicken pieces between split part of bamboo and secure open end with wire.
STEAK EN CHORIZO-KEBABS:[deur Barbara Joubert]
(12 kebabs)
1 geel soetrissie
1 groen soetrissie
1 rooi soetrissie
2 x 400 g kruisskyf-steaks (rump)
60 ml olyfolie
sap van 1 suurlemoen
2 knoffelhuisies, fyngekap
2,5 ml groen brandrissie, fyngekap
2,5 ml gerookte paprika
sout en varsgemaalde swartpeper
4 chorizoworse, in stukke gesny
olyfolie om oor kebabs te sprinkel
SO MAAK JY:
Plaas 12 hout-sosatiestokkies in ’n bak. Gooi kookwater oor en laat week minstens 1 uur lank. Sny soetrissies oop en verwyder pitte en sagte wit vlees. Sny in sowat 2 cm blokke. Plaas in ’n bak en gooi kookwater oor. Laat staan sowat 30 minute tot effe sag. Sny steak in sowat 2 cm blokke en plaas in nog ’n bak. Meng olyfolie, suurlemoensap, knoffel, brandrissie en paprika saam in bakkie. Geur vleisblokke met sout en peper en gooi sous oor. Laat staan sowat 15 minute. Haal stokkies uit water en ryg eers ’n stukkie wors en dan ’n stukkie steak, dan ’n stuk soetrissie, weer wors, dan soetrissie en dan weer ’n stuk steak, tot die stokkie vol genoeg is. Herhaal die proses tot al die bestanddele op is.
Verhit ’n riffelpan. Sprinkel ’n klein bietjie olyfolie oor kebabs. Plaas in warm pan en braai tot mooi bruin. As jy die vleis pienk wil hê, sal dit so 8 minute duur. Sit voor saam met tamatie-en-basiliekruidslaai.
VEGGIE KEBABS WITH SWEET CHILLI SAUCE: [FRESH LIVING]
Can also be oven grilled.
INGREDIENTS:
1 red pepper , each, and red onion cut into chunks
3 PnP baby marrows , cut into chunks
250 grams button mushrooms , each, and brocolli florets
250 ml patty pans, halved
1 kebab stick, wooden, soaked in water for 20 minutes
30 ml PnP Finest extra-virgin olive oil
1 pinch salt and ground pepper
SWEET CHILLI DIPPING SAUCE:
100 ml light soy sauce
15 ml PnP sweet chilli sauce
1 dash sesame oil , optional
1 dash PnP white wine vinegar , or rice to taste
WHAT TO DO:
•Thread vegetables onto skewers.
•Brush with oil and season.
•Braai over medium/cool coals until lightly browned and tender.
•Mix sweet chilli dipping sauce ingredients together and serve with kebabs.
MORE GOOD IDEAS:
•Add cubed chicken,beef or pork to kebabs.
•Serve with stir-fried noodles.
SPICY CHICKEN KEBABS:
INGREDIENTS:
1 kg chicken breasts – skin and boneless
12-15 pickling onions – peeled and halved
250gr dried Turkish apricots
THE MARINADE:
1 big onions – halved and sliced
2 cm piece ginger – grated
2 cloves of garlic – crushed
1 tbsp curry powder
2 tsp black mustard seeds
2 cardamom pods – crushed
1 tsp garamasala
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp turmeric
1 tbs sugar
125ml water
100ml vinegar
salt/pepper
vegetable oil
WHAT TO DO:
Crush all the dry seeds in your pestle and mortar. Heat the oil in a skillet and add the dry seeds. Fry the seeds for a few seconds just to release all the volatile oils and then add the onion, ginger, garlic, curry and garamasala. Fry the onions until they are soft. Add the water, vinegar and sugar and let the marinade cook for about 3-4 minutes. Taste and season accordingly. What you want is a sweet, tangy, spicy marinade. Let the marinade cool down completely .
Cut the chicken in bite size pieces and as soon as the marinade has cooled down, add the chicken, pickling onions and apricots to the marinade. BTW use a plastic or earthenware bowl for this. Keep refrigerated for at least a couple of ours…overnight is best. When using wooden skewers, also soak them overnight in water to prevent them from burning. When ready to grill, skewer the chicken onto the wooden sticks with pieces of onion and apricots in between. Grill and serve immediately.
BEESVLEIS -ENTERIJAKI-KEBABS: [Deur Huisgenoot Digitaal]
Dis so ’n eenvoudige resep, maar die geur is besonders – ’n blitsplan vir besige mense.
Genoeg vir 6 mense
Bereiding: 20 minute
Gaarmaaktyd: ’n paar minute
Staantyd: 4 uur
BENODIG:
1 kg bruinsampioene
500 g beesvleisblokkies (kruisskyf of lende)
125 ml (½ k) terijakisous
SO MAAK JY:
1.Marineer die sampioene en vleis 4 uur of oornag in die terijakisous.
2.Ryg die vleis en sampioene afwisselend op die sosatiestokkies en braai op matige kole tot gaar.
WENKE:
Gebruik die resep vir spoggerige steakrolletjies tuis. Marineer lende- of kruisstuk 4 uur of oornag en braai die steaks na gelang van jou voorkeur. Gebruik matige kole sodat die marinade nie brand nie. Sit voor met vars broodrolletjies en gebraaide uie en oondgebakte skyfies.
BOEREWORS SOSATIES: [MAROELAMEDIA - Oorspronklik gepubliseer in Hilary Biller se Japtrap Braai]
lewer 12
Suid-Afrika se gunsteling-wors maak uitmuntende sosaties - en dis ʼn welkome variasie op die manier wat ons boerewors gewoonlik berei.
BENODIG:
750 g boerewors van die beste gehalte
12 Houtsosatiestokkies, in water geweek vir 30 minute
1 groot rooi-ui, in wiggies gesny
12 kersietamaties
1 rooi, groen of geel soetrissie, ontpit en in groterige stukke gesny
Olyfolie
Sout en varsgemaalde swartpeper
MAAK DAN SO:
1. Gebruik ʼn skerp mes en sny die boerewors in stukke van 3-4 cm lank. Sit ʼn uiwiggie ʼn stuk boerewors, tamatie, nog ʼn stuk boerewors en ʼn stuk soetrissie op elke sosatiestokkie.
2. Plaas in ʼn bakpan en smeer olyfolie oor die sosaties. Geur deeglik met sout en peper net voordat jy dit op die rooster sit.
3. Braai 7-10 minute aan ʼn kant.
CHICKEN LIVER SOSATIES: [TASTE]
FOR THE CHICKEN LIVER AND MARINADE:
•250g Chicken Livers
•125ml Buttermilk
•125ml Sauvignon Blanc
•10g Coriander Leaves Chopped
•1 Garlic clove finely mashed to paste
•1ml Ground Coriander
•1ml Turmeric
•1ml Ground Black Pepper
•Salt to taste
WHAT TO DO:
•Clean the livers of all connective tissue and cut into 30x30mm pieces and set aside.
•For the marinade, mix together in a bowl all the rest of the ingredients, except the wine, and add the chicken livers, allow to marinate in the fridge for about 1 hour.
•After the marinating hour, skewer the liver cubes onto 10cm skewers that was soaked in water for the time that the livers marinated. Once skewered set aside and continue with the samp and rest of your preparations.
FOR THE SAMP:
•250ml Samp
•1l Strong Chicken Stock
•125ml Sauvignon Blanc
•100g Butternut
•120g Mixed Mushrooms (Shitake, portabelini & Enochi)
•6-8 Broad Bean Pods
•5-6 Pea Shoots
•50g Butter
•30g Pecorino cheese
•Salt to taste
WHAT TO DO:
•Wash the samp twice and then cover with water and allow to soak for about 5 hours.
•While the samp soaks, prepare the butternut by small dicing it and set aside.
•Remove the broad beans from their pods, blanch and refresh in cold water. Remove the shells until you just have the two inside halves, they should be bright green and soft under the touch.
•Roughly cut the mushrooms and set aside.
•After the soaking of the samp, par boil (over a slow heat) the samp covered in the 500ml of the chicken stock, once al dente (after about 20-30minutes of cooking) remove from heat and transfer as is (do not drain, you’ll need all the water left to get it soft) to a heavy sauce pan with half of the butter.
•Add 125ml of chicken stock and cook until most of the liquid has cooked off.
•Add the 125ml of Sauvignon Blanc and again reduce.
•Repeat this process with the rest of the chicken stock until the samp is soft and almost sticky.
•During the last 5 minutes add the butternut and mushrooms and cooked until the butternut is soft but still firm, it shouldn’t become a mash.
•During the last minute add the pecorino and mix well.
•At the same time pan fry the chicken liver sosaties until just cooked, they should be still pink on the inside. Reserve the rest of the marinade.
•Remove the sosaties from the pan and deglase the pan with the wine, allow to reduce by a third.
•Add the rest of the reserved marinade and reduce.
•Do not allow the buttermilk to split, add the rest of the butter to thicken.
•All components are now ready to be plated.
HERE'S HOW:
•Set the samp in a round food form on the plate.
•Add the two sosaties next to it.
•Drizzle some of the reduced marinade around the plate.
•Drop the broad beans onto the plate.
•Set the pea shoots on top of the samp and some of the broad beans.
Enjoy with a glass of Sauvignon Blanc or Pinot de Blanc will also go well with this dish.
25 minute SOSATIES: [Johann Botha]
(4 porsies)
450 g lamsvleis-blokkies
125 g sagte droë-appelkose
1 ui, helfte fyngekap en ander helfte grofgekap
6 sosatiestokkies, in water geweek
45 ml olyfolie
2 knoffelhuisies, fyngekap
30 ml kerriepoeier
30 ml bruinsuiker
60 ml appelkooskonfyt
50 ml asyn
sout en varsgemaalde swartpeper
SO MAAK JY:
Ryg vleisblokkies, uiestukke en appelkose om die beurt op sosatiestokkies tot al die vleis op is. Verhit olyfolie tot warm in 'n middelslag-pan. Voeg fyn ui en knoffel by. Braai liggies vir 5 minute. Voeg kerriepoeier, bruinsuiker, konfyt en asyn by. Braai vir nog 5 minute. Geur goed met sout en swartpeper. Sit sosaties in warm sous en meng goed sodat dit oral bedek is. Verhit 'n riffelpan tot vuurwarm. Braai sosaties vir sowat 5 - 8 minute aan 'n kant of langer tot gaar. Sit warm voor.
KRUISSNIT-SOSATIES MET TUISGEMAAKTE BRANDRISSIESOUS: [Deur JAN BRAAI - Foto: LBW]
Hy’s koning van die kole, meester van die man-oond. Jan Braai, Suid-Afrika se baasbraaier, gee kort voor Nasionale Braaidag ’n paar van sy lekkerste resepte.
Om jou eie soet brandrissiesous te maak, is maklik en vinnig. Dit duur omtrent 10 minute, wat beteken jy kan dit tydens halftyd doen terwyl jy rugby op televisie kyk.
Die sous werk lekker saam met verskillende tipes en snitte vleis, maar is, soos ’n ordentlike losvoorspeler op die rugbyveld, nogal dominerend. Jy wil dus die sous saam met iets bedien wat nie net daardeur aangevul sal word nie, maar ook die geur sal kan hanteer.
Iets soos lekker kruissnitsosaties wat jy sélf maak. Weet net dat dié sous ’n bietjie meer skop het as die supermark s’n. So, as jy dinge matiger verkies, gebruik minder brandrissie.
SOET BRANDRISSIESOUS:
5 brandrissies (enige tipe of kombinasie en hou ’n paar ekstra byderhand)
2 knoffelhuisies, fyn gekap
125ml appelasyn (of rysasyn of witdruiweasyn)
125ml water
125ml suiker
5ml sout
5ml sojasous
12 ml mielieblom,gemengmet ’n sopiewater van 12 ml
MAAK DIE SOUS;
Kap die brandrissie fyn. As jy bang is die sous het te veel skop, haal van die pitte of ál die pitte uit. Hoe meer pitte, hoe meer skop. As jy dink die brandrissies wat jy gebruik, is matig, gebruik meer as vyf. As dié wat jy gebruik besonder sterk is, gebruik jou goeie oordeel – sterkte daarmee!
Meng die mielieblom met die halwe sopie water in ’n geskikte koppie, glas of beker en hou dit naby.Gooi die fyngekapte brandrissie, knoffel, asyn, water, suiker, sout en sojasous in ’n klein, vuurvaste pan of potjie, roer deeglik en kry dit aan die prut op die vuur.
Laat prut vir omtrent ses minute totdat die suiker heeltemal opgelos het. Presies hoe lank dit duur, sal natuurlik van jou kole of vlamme afhang. Voeg nou die mielieblommengsel by en roer tot die sous verdik. Dit sal omtrent ’n minuut duur. Die sous is nou reg. Haal dit van die vuur af, laat effens afkoel en bedien.
Anders kan jy dit in ’n klein glasflessie gooi, die deksel opsit en in die yskas bêre tot jy reg is om dit te gebruik.
SOSATIES:
1 kg dik kruissnit
125ml sojasous
Maak die sosaties:
Koop die dikste kruissnitte wat jy kan kry. Die beste plan is om die slagter te vra om vir jou ’n kruissnit van omtrent 3 cm dik te sny.
Sny die steak in blokkies met sye wat omtrent 3 cm lank is, maar dit is regtig nie ’n presiese voorskrif nie. Gooi al die blokkies vleis in ’n marineerbak en gooi sojasous oor. Rol die vleis rond in die sous sodat alles bedek is.
Maak die bak toe en laat die vleis vir minstens 30 minute marineer. Ryg die vleis op vier sosatiestokkies. Braai die sosaties vir omtrent 8 tot 10 minute op warm kole tot nét verby middelslag-rou en bedien met die soet brandrissiesous.
Lewer vier porsies.
MUTTON LIVER SOSATIES:
Preparation Time: 10 Min
Cooking Time: 25 Min
Ready In: 35minutes
INGREDIENTS:
1 - 1½kg Liver,cut into small cubes
1 large onion finely chopped
4 Tablespoon of beaten curd [plain yoghurt]
1 Teaspoon Red chili powder
1 Teaspoon Cumin seeds
2 Tablespoon Ginger paste
6 Green chili
2 Tablespoon Cooking oil
1 Tablespoon Ghee
Salt To Taste
2 Bay leaf
3 Cardamom
1⁄2 Inch piece Cinnamon
6 Cloves
1 Teaspoon Turmeric powder
WHAT TO DO:
1. Wash liver pieces and mix turmeric powder and salt.
2. Heat oil. Add whole cardamom, cinnamon, cloves and Bay leaves. Add whole cumin seeds. Fry for a minute. This process is called pre-seasoning.
3. Add chopped onion and fry till light brown.
4. Add lever pieces. Add red chili powder mixed in little water. Add ginger paste. Fry till oil leaves the side of the pan.
NOTE:
When frying the spices always have the heat set to medium or low.
5. Add beaten yogurt. Reduce fire and cook till done. If necessary add little water.
6. Add ghee and serve hot with paratha.
GREEK SOUVLAKI WITH TZATZIKI SAUCE: [ON THE DECK]
If the Greeks know anything it’s how to prepare delicious lamb dishes. Try a traditional Greek souvlaki on the braai this summer, served with a side of refreshing tzatziki.
INGREDIENTS:
•1kg of lamb shoulder or deboned leg of lamb
•Wooden skewers
•3 t of fresh thyme
•8 leaves of fresh oregano
•4 garlic cloves (crushed)
• Juice of 2 lemons
•Zest of 2 lemons
•200ml of olive oil
•50ml of red wine
•2 t of paprika
•Salt and pepper to taste
HERE'S HOW:
1.Prepare lamb by trimming off excess fat and cutting it into rough cubes. Place in a large mixing bowl.
2.Add thyme, oregano, garlic, lemon zest, 100ml olive oil, red wine and a liberal sprinkle of salt and pepper. Mix well, ensuring that lamb cubes are sufficiently coated in marinade. Cover bowl with cling film and place in freezer for a minimum of two hours. This can be prepared the night before as you would ideally want the meat to marinate overnight.
3.Make a fire while the wooden skewers soak in water to ensure that they do not burn on the braai.
4.Add remaining olive oil and lemon juice to the marinated lamb cubes and mix well. Place cubes of lamb on skewers and brush them with marinade before placing them on the braai.
5.Turn periodically and baste them with the remaining marinade until cooked.
6.Remove from heat and sprinkle with paprika before serving.
TZATZIKI SAUCE:
INGREDIENTS:
•1 cucumber peeled and diced into small even cubes
•350ml of Greek yogurt
•2 cloves of garlic (finely crushed)
•2 T olive oil
•2 T finely chopped mint
Mix ingredients in a bowl and serve with souvlaki skewers.
GEBRAAIDE VRUGTESOSATIES:
BENODIG:
•10-12 heel droëvrugte – appelkose, pruime, halwe appels, pere… wat jy ook al in die hande kan kry
•’n halwe liter sterk rooibostee
•4 eetlepels gesmelte botter
•sowat 300 g mascarpone- of ricottakaas (1 teelepel vol vir elke halwe vrug)
•2 teelepels suiker
•12 houtsosatiestokkies
MAAK DAN SO:
•Week die droëvrugte vir ’n paar uur in versoete rooibostee totdat dit mooi uitgeswel het.
•Doop die sosatiestokkies in koue water – dit keer dat hulle vlam vat.
•Ryg die vrugte eweredig op die stokkies en verf dit met gesmelte botter.
•Sit ’n vel tinfoelie oor matige kole en pak die vrugte daarop. Braai dit tot die vrugte net-net begin sag word.
•Pak die sosaties in ’n groot bak of op ’n houtbord. Meng die suiker met die kaas en skep ’n teelepel kaas in elke vrug.
CURRIED PORK KEBABS: [LIFESTYLE RECIPES]
Amazing on the braai!
INGREDIENTS:
800 grams pork mince
60 ml curry paste
80 ml dried Turkish apricots, finely chopped
2 cloves garlic, crushed
1 grated lemon peel and juice
3 tbsp mint, chopped, plus extra for serving
3 tbsp coriander, chopped, plus extra for serving
1 pinch salt and milled pepper
8 bamboo skewers, soaked in water for 20 minutes
1 glug PnP olive oil, or canola oil
YOGHURT SAUCE:
1 tsp cumin seed, toasted
1 tsp ground cumin
125 ml PnP yoghurt
1 pinch PnP salt, or to taste
WHAT TO DO:
Mix mince, curry paste, apricots, garlic, lemon, herbs and seasoning together.
Divide mince mixture into portions and mould into sausage shapes.
Skewer onto bamboo sticks and squeeze gently to secure.
Brush with oil and fry, grill or braai until cooked through and browned.
MIDDLE EASTERN LAMB SKEWERS: [OUTDOOD COOKING - Contributed by Michael Solomonov ]
•TOTAL TIME: 30 MIN Plus 6 hr marinating
•SERVINGS: 4
Chef Michael Solomonov of Zahav in Philadelphia adds onion juice or pureed onions to his Middle Eastern–style marinades to tenderize and caramelize the meat. The marinade is great on chicken breast as well as lamb.
INGREDIENTS:
1 medium onion, quartered
1 peeled garlic clove
4 flat-leaf parsley sprigs
½ teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon ground allspice
1 tablespoon kosher salt
Pinch of saffron threads
1 - 1½kg trimmed lamb loin, cut into 1-inch cubes
2 tablespoons vegetable oil
Warm pita and Greek-style plain yogurt for serving
WHAT TO DO:
1.In a blender, combine the onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt and saffron and puree until smooth. Transfer the marinade to a resealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, pressing out any air. Refrigerate the lamb for at least 6 hours or preferably overnight.
2.Light a grill or preheat a grill pan. Drain the lamb, shaking off the excess marinade. Thread the lamb onto 4 long skewers, leaving a bit of room between the cubes. Brush the lamb with the oil and grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat. Serve the lamb skewers with warm pita and yogurt.
STEAK SOSATIES WITH ROSEMARY AND BALSAMIC MARINADE: [PICK 'N PAY RECIPES]
Become a braai master...
More than 2 hours
Serves: 2
INGREDIENTS:
400 grams PnP bulk rump steak, or rib eye steak
2 red pepper
3 tbsp PnP Finest extra-virgin olive oil
3 tbsp white balsamic vinegar
1 tsp PnP curry powder
1 tsp PnP rosemary
1 tsp garlic flakes
2 tbsp PnP chutney
1 pinch salt and cracked black pepper
1 grinding PnP black peppercorns
1 lemon
2 large metal skewers
HERE'S HOW:
•Cut the meat and red peppers into large cubes.
•Mix together the olive oil, balsamic vinegar, rosemary, garlic flakes, curry powder and chutney. Season to taste with sea salt, freshly ground whole black peppercorns and a squeeze of lemon juice.
•Marinate the meat and peppers for at least 2 hours, preferably overnight
•Thread onto the metal skewers and braai over medium coals, basting with the marinade frequently
•Serve with a sliced tomato, mozzarella and rocket salad
MORE IDEAS:
•Mix together one tablespoon of zesty lemon pepper seasoning, one tablespoon of rosemary and 4 tablespoons of olive oil. Marinate some lamb chops for about one hour and then braai over medium coals until just pink inside.
•Mix together a tablespoon of brown sugar, teaspoon of wholegrain mustard, tablespoon of steak & chops spice, teaspoon of crushed chillies and teaspoon of garlic flakes. Rub into fillet steaks.
•Braai over medium coals for a few minutes each side.
CHICKEN SKEWERS WITH BANANA CHILLI SALSA: [SPAR RECIPES]
Prep Time: 15 minutes
Cook Time: 10 minutes
A perfect light summer meal which combines the flavours of chicken, ginger and lime with smooth banana and fiery chilli.
INGREDIENTS: [ Serves 5-6]
•600g chicken breast, chopped into medium-sized cubes
•2 tbls canola oil
•1 tsp ground cinnamon
•1 tsp Barbeque spice
•1 tsp salt
•½ ground black pepper
•1 tbls grated ginger
•zest and juice of 1 lime
•5-6 skewers
FOR THE BANANA CHILLI SALSA:
•2 bananas
•1 red chilli, seeds removed and chopped
•1 spring onion, finely sliced zest and juice of 1 lime
•1 tsp grated ginger
•1 tbls roughly chopped coriander
•1 tbls finely chopped mint
HERE'S HOW:
1.In a bowl add all the ingredients, except for the chicken, and stir until combined. Add the chicken and stir until coated with the marinade. Skewer the chicken pieces onto 5-6 skewers and cover with plastic wrap and place in the fridge until ready to cook.
2.In the meantime make the salsa, cut the bananas into small pieces and place into a bowl. Add the remaining ingredients and carefully mix until combined.
3.Heat a griddle pan and gently fry the chicken skewers for 10 minutes or until the chicken is cooked.
HAM AND PINEAPPLE KABOBS: [Adapted from Gooseberry Patch's Meals in Minutes.]
INGREDIENTS:
•Ham cubes (or slices)
•Pineapple (pre-heat if fresh)
•Skewers
•1/4 Cup Pineapple Juice (pre-heat if fresh)
•2 T Soy Sauce
•2 T Brown Sugar
•Ginger to taste
HERE'S HOW:
1.Place ham and pineapple on skewers.
2.Mix juice with remaining ingredients.
3.Marinate for 2 hours.
4.Baste on the grill.
5.Grill until heated through.
GRILLED JERK SHRIMP AND PINEAPPLE SKEWERS: [CLOSET COOKING]
Prep Time: 10 minutes
Marinate Time: 20 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4
Spicy grilled jerk marinated shrimp and sweet and juicy pineapple skewers!
INGREDIENTS:
•1kg or box (20-25 or 16-20) shrimp, peeled and deveined
•1/2 cup jerk marinade
•2 slices pineapple, cut into 1/2 inch pieces
WHAT TO DO:
1.Marinate the shrimp in the the half of the jerk marinade for at least 20 minutes and up to over night, skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.
BEEF AND RED PEPPER KEBABS: [ROBERTSON RECIPES]
40 min cooking time
Serves 4
INGREDIENTS:
•Robertsons Atlantic Sea Salt
•Robertsons Black Pepper
•8 Bamboo Skewers
•600 g Beef Cubes
•2 Red Peppers Cut into cubes
•30 ml Olive Oil
•30 ml Worcester Sauce
•15 ml Balsamic Vinegar
•5 ml Robertsons Sage
•5 ml Robertsons Rosemary
WHAT TO DO:
1.Soak the bamboo skewers in water for an hour so that they don
2.Place lamb cubes and red pepper in a bowl with the olive oil, Worcester sauce, balsamic vinegar, Robertsons Sage, Robertsons Rosemary and toss to coat
3.Thread the beef cubes and red pepper onto the soaked bamboo skewers and pour over any leftover marinade
4.Allow to marinade in the fridge for 1 -2 hours
5.Season with Robertsons Atlantic Sea Salt and Robertsons Black Pepper
6.Place on the braai over hot coals and cook until done.
APRICOT AND HALOUMI VEG KEBABS: [ROBERTSONS SPICE RECIPES]
40 min cooking time
Serves 4
•Culinary Tip:
Make sure you read through the entire recipe including the method before you begin cooking – this will prevent you from having dinner guests arriving in 30 minutes and then the method of the recipe calls for you to marinade your meat for at least one hour or, in this case, to soak the skewers for one hour.
INGREDIENTS:
•8 Bamboo Skewers
•500 g Mixed Roasting Vegetables
•24 soft Dried Apricots
•300 g Haloumi cheese cut into large chunks
•45 ml White wine vinegar
•30 ml Olive Oil
•5 ml Brown Sugar
•2.5 ml Robertsons Cayenne Pepper
•15 ml Robertsons Mixed Herbs
•45 ml Mrs Ball’s Peach Chutney
•Robertsons Atlantic Sea Salt
•Robertsons Black Pepper
WHAT TO DO:
1.Soak the bamboo skewers in water for an hour so that they don’t burn on the braai.
2.Thread the vegetable pieces onto the skewers, alternating with apricots and haloumi cheese.
3.Mix the white wine vinegar, olive oil, sugar, Robertsons Cayenne Pepper, Robertsons Mixed Herbs and Mrs . Balls Chutney together and marinate the kebabs for at least an hour, but overnight is preferable.
4.Season with Robertsons Atlantic Sea Salt and Robertsons Black Pepper and braai over medium coals, basting with any leftover marinade until the vegetables are tender.
CHICKEN KEBABS ON GRILLED PEPPERS: [KOO RECIPES]
Serves 4)
INGREDIENTS:
500 g chicken breast fillets, cut into cubes
2 cloves garlic, crushed
10 ml cumin seeds
2 ml ground coriander
1 ml ground paprika
10 ml olive oil
salt and freshly ground black pepper to taste
extra olive oil
2 mixed peppers, seeded and cut into bite-size pieces
1 x 410 g can KOO baked beans in tomato sauce flavoured with sweet & sour
WHAT TO DO:
1.Mix the garlic, cumin, coriander, paprika and oil in a mixing bowl. Add the chicken and marinate for at least 1 hour.
2.Thread the chicken onto skewers.
3.Meanwhile, brush peppers with extra olive oil and grill on a preheated griddle pan until skin starts to wrinkle. Heat the beans over a medium heat in a heavy-based saucepan and add the peppers. Cook for 3-5 minutes or until heated through. Remove from heat and keep warm.
4.Grill skewers in batches on a greased preheated griddle pan for 5 minutes or until browned and cooked through. Season with salt and freshly ground black pepper.
5.Divide the bean and pepper mixture between four plates and place a chicken skewer on top.
6.Serve immediately.
Tip:
Soak your bamboo or wooden skewers in hot water for at least 30 minutes before use. This prevents skewers from burning during cooking.
CHICKEN AND PLUM SKEWERS: [PICK N PAY RECIPES]
Gooey goodness.
Less than 1.5 hours
Serves: 4
BASTING SAUCE:
4 plums
1/2 cup brown sugar
2 tbsp five-spice powder
2 tbsp rice wine vinegar
2 tbsp soy sauce
2 tbsp grated fresh ginger
2 tbsp crushed garlic
1 packet skinless boneless chicken thighs, 350g
1 packet bamboo skewer
SALAD:
1 handful mint leaves
1 handful coriander leaves
1 cucumber, sliced
1 bunch spring onions
1 packet bean sprouts
1 pinch white balsamic vinegar
1 red chilli
WHAT TO DO:
1.Place the basting sauce ingredients in a pot. Simmer until plums break down.
2.Strain through a sieve.
3.Cut chicken into strips and thread onto skewers.
4.Baste with sauce and braai or chargrill until cooked through.
5.Arrange salad on a platter and dress with remaining sauce and a glug of balsamic vinegar.
6.Scatter with chilli and serve.
CURRY SOSATIES: [Posted in Braai, Braai Recipes by ribshackred]
For a midweek braai idea, try this delicious curry sosaties recipe. Great flavours to pair excellent with a glass of Rib Shack Red.
INGREDIENTS:
•2 kg lamb, cubed
•50 ml butter or oil
•2-3 onions, chopped
•3 cloves of garlic, crushed
•Peeled & grated ginger, equalling the garlic in volume
•30 ml mild curry powder
•15 ml turmeric
•50 ml brown sugar
•15 ml salt
•500 ml brown vinegar
•125 ml apricot jam or apricot chutney
•3 bay leaves, torn
WHAT TO DO:
Lightly fry the onions in the oil for about 3 minutes.
Add the garlic, ginger, curry powder, turmeric and fry for another minute. Stir in the vinegar, jam (or chutney), sugar and salt and bring to a boil.
Remove from heat and let cool down. Place the cubed meat into non-reactive bowl, add the torn bay leaves and pour the marinade over the meat.
Toss thoroughly ensuring all the meat is in contact with marinade. Cover the bowl.
Marinade overnight or up to 3 days, tossing the meat every 8 -12 hours.
Skewer the meat alternating between different types of meat (if relevant).
Braai for about 10 – 12 minutes.
CHICKEN SOSATIES WITH PEACHES AND ONION: [INA PAARMAN RECIPES]
Makes 12 sosaties
These delicious sosaties can also be made with cubed leg of lamb or pork fillets.
INGREDIENTS:
1 x 200ml Ina Paarman's Spicy Tikka Coat and Cook Sauce
½ cup (125 ml) coconut milk or fresh cream
6 chicken breasts, cut into cubes 2 cm x 2 cm
250 g dried peaches, cut in half
2 onions (see Chef's Tip)
Ina Paarman's Garlic & Herb Seasoning
sosatie sticks
WHAT TO DO:
Pour boiling water over the peaches and leave to stand for 2 minutes. Drain off the water and cover the peaches with clingfilm. In a medium bowl mix the Tikka Curry sauce with the coconut milk or cream. Add the chicken cubes and marinate overnight in this mixture. The next day skewer the chicken cubes onto sosatie sticks, alternating with peaches and onions. Season very lightly with Garlic and Herb seasoning. Braai or grill slowly while turning. Baste with the remaining sauce. Bring any leftover sauce to a fast boil and serve with the sosaties.
Chef's Tip:
Onions:
Slice from top to bottom into quarters and separate into 'leaves'. This is the easiest way to skewer onions.
Basting: Pour sauce into a plastic squeeze bottle with a reasonable size opening. This is better than using a brush, which may remove the tasty brown bits on the sosaties.
SPICED PORK KEBABS WITH HONEY GLAZE: [WINELANDS PORK BLOG]
INGREDIENTS:
500g pork fillet
2 teaspoons cumin seeds
1 tablespoon olive oil
2 cloves crushed garlic
½ teaspoon ground coriander
HONEY GLAZE:
•½ cup orange juice
•2 tablespoons barbeque sauce
•2 tablespoons honey
•1 teaspoon Dijon mustard
WHAT TO DO:
1.Preheat griddle pan. Cut pork into 3cm cubes. Combine pork with garlic, cumin, coriander and oil in medium bowl. Thread pork onto skewers.
2.Cook kebabs on heated oiled grill plate until browned and cooked through. Meanwhile, make honey glaze. Serve kebabs with glaze.
3.Honey glaze: Stir ingredients in small saucepan over heat until boiling. Reduce heat, simmer until thickened.
PORK KEBABS WITH GARLIC SAUCE: [WINELANDS PORK BLOG]
INGREDIENTS:
500g leg of pork, cut into cubes
1 medium onion, quartered and loosened
1 red-skinned apple, cored and cut into cubes
Lemon juice to prevent discolouring of apple
Garlic Sauce:
50ml cooking oil
200ml sour cream
3 gloves garlic, crushed
10ml dried or 30ml chopped fresh parsley
WHAT TO DO:
•First prepare sauce by mixing all the ingredients together.
•To prepare meat, thread meat alternatively with onion and apple onto bamboo skewers.
•Grill 100mm under a pre-heated element for approximately 10 minutes or until cooked, turning and basting meat frequently with the sauce.
•Serve immediately with the remaining garlic sauce.
•Serves 4 – 6
POTATO AND CHICKEN PESTO KABOBS: [Author: Stephanie Manley]
•Prep time:10 minutes
•Cook time:15 minutes
•Serves: 4
Potato and Chicken Pesto Kabobs are the perfect main dish for the summer. Dinner can be easily prepared on the grill.
INGREDIENTS:
•1kg chicken tenders/skinless chicken breasts
•1/3 cup prepared pesto
•1/2 pound Tastefully Select potatoes
•1 tablespoon olive oil
•1 lemon
WHAT TO DO:
Preheat grill to medium-high heat. Soak wooden skewers in water while you prepare the rest of the dish. It is not necessary to soak metal skewers.
Boil potatoes in water for about 7 to 8 minutes in salted water. While the potatoes are simmering cut the chicken into large 1 1/2 inch pieces. Place chicken into the bowl and stir in pesto sauce. Remove potatoes from water and drain. Place potatoes in a small bowl and drizzle 1 tablespoon of olive oil over potatoes and stir to coat the potatoes with olive oil.
Assemble kabobs by placing a potato on the skewer and then alternate between chicken and potatoes until your skewer is full. Try to end the skewer with a potato, as it will keep the chicken in place.
Place kabobs on the grill and cook for 10 to 15 minutes turning 1/4 turn every 2 or 3 minutes. On the last turn of the chicken squeeze the juice of 1 lemon over the kabobs. Cook chicken until it is fully cooked. Serve immediately. These kabobs go wonderful on top of a salad.
BIG TOP SKEWERS: [MR FOOD]
SERVES 6
CHILL TIME 1 Hr
COOK TIME 5 Min
READY IN 1 Hr 5 Min
Our Big Top Steak Skewers are a salute to the balancing poles used by circus tight rope walkers. The difference is that ours are woven with strips of tender marinated beef, seasoned in a flavorful marinade, which make 'em amazing!
YOU NEED:
•3/4 cup olive oil
•2 tablespoons lemon juice
•1/2 cup fresh parsley, stems removed
•4 cloves garlic
•1 teaspoon chili powder
•1/2 teaspoon salt
•1/4 teaspoon black pepper
•2kg boneless top sirloin steak, cut into 1/2-inch strips
•36 (6-inch) skewers
WHAT TO DO:
1.In a food processor or blender, add olive oil, lemon juice, parsley, garlic, chili powder, salt, and pepper; process until marinade is well combined.
2.Thread one piece of steak onto each skewer. Place in a 9- x 13-inch baking dish and pour marinade over steak; cover and refrigerate 1 hour.
3.Heat a grill pan over medium-high heat and cook steak on skewers 2 to 3 minutes per side, or until desired doneness.
NOTES:
•These can also be cooked on the grill.