Whether it’s creating a tender crumb in baked goods, tenderising meat or adding a tang to salads – good-for-you buttermilk is extremely versatile! 

Curried chicken in buttermilk marinade

Make a starter platter with this lightly spiced chicken off the braai. Add avocado salad or char-grilled red onion on the side. 

Serves 6-8 (As a starter) 

 For the marinade 

1 batch basic buttermilk marinade 

1 Tbsp mild curry powder 

2 tsp ground turmeric 

1 tsp ground coriander 

1 tsp ground cumin 

3cm knob grated fresh ginger 

 

1 packet (16) chicken wings, cut into buffalo wings 1 packet (6) chicken drumsticks 

Salt and milled pepper 

Herby yoghurt or chutney. for dipping 

1 red onion, charred (optional) 

Sliced fresh jalapeños, for serving (optional) 

 Method

1. Combine the marinade ingredients.
2. Season chicken, add to marinade and toss to coat evenly.
3. Marinate for 1-2 hours at room temperature, tossing often (or in fridge overnight; remove 1 hour before braaiing to bring to room temperature). 

4. Remove chicken from marinade, brushing off any excess. (Doing this prevents drippings that can extinguish your braai coals.)
5. Braai chicken over medium-hot coals, grilling wings for 15-18 minutes and drumsticks for 23-25 minutes or until crispy on the outside and cooked through.
6. Serve on a platter with dipping sauce, red onion and chillies, if using.

Braai snoek & buttermilk samp 

This samp is ultra creamy, which is offset by the slight tang from the dairy  

Serves 4-6 

Ingredients

2 cups samp, soaked overnight and drained 

5 cups vegetable stock 

3 bay leaves 

2 cups buttermilk 

1 clove garlic, crushed 

A cup olive oil 

4 sprigs thyme, stems removed 

Salt and milled pepper 

Squeeze lemon juice (optional)  

For the marinade 

100g butter, melted 

½ cup apricot jam 

¼ cup chutney 

1 Tbsp Worcestershire sauce 

2 cloves garlic, crushed 

1 chilli, chopped (optional) 

Method

1. Place samp, stock and bay leaves in a large pot and cook over medium heat for 75 minutes, or until soft and tender. Top up with water if needed and stir often.
2. Stir in buttermilk, garlic, oil and thyme, and season.
3. Add lemon juice, if you like.
4. Combine marinade ingredients and prepare medium-hot coals.
5. Line a braai grid with foil on one side and brush with a little butter.
6. Place snoek on the grid, season well and braai for 15-20 minutes, basting often with marinade.
7. Serve snoek on top of samp.

Marinade magic 

Buttermilk’s lactic acids do a brilliant job of tenderising meat as well as adding flavour, working well with both red and white meat. Remember – the longer the meat marinates, the more the outer layer breaks down. 

Basic buttermilk marinade 

 

Makes 2 cups 

Combine 1 bottle (500ml) buttermilk, 2-3 sliced Thai red chillies, zest and juice of 1 lemon, ½ tsp freshly grated ginger, 3 crushed garlic cloves, a handful of chopped coriander, 1 tsp salt and milled black pepper. Use on chicken (marinating pieces for 1-2 hours, or 4 hours when using a whole chicken), or submerge lamb or beef in the marinade and set aside for 1-2 hours maximum. 

Mixed berry & almond cream scones 

These glorious gems are perfect to turn a morning tea into a special event. 

Serves 6-8 (As a starter) 

Ingredients

1/3 cup (67g) sugar 

2 tsp (10ml) baking powder 

½ tsp (3ml) bicarbonate of soda 

½ tsp (3ml) salt 

3 cups (750ml) flour + extra for dusting 

½ cup (125g) chilled butter, cubed 

1 packet (100g) almond flakes, roughly chopped 

1 egg, whisked + extra for glazing 

4/5 cup (200ml) buttermilk 

Brown sugar, for sprinkling 

Whipped cream, for serving 

2 cups (500ml) mixed berries, for serving 

 Method

1. Preheat oven to 180°C.
2. Whisk sugar, baking powder, bicarbonate of soda, salt and flour in a large bowl to combine. Add butter and toss.
3. Using your fingertips or a food processor, work butter into flour until you have a fine crumb.
4. Stir through half the chopped almonds.
5. Make a well in the centre, add whisked egg and buttermilk and mix with a fork, incorporating dry ingredients a little at a time, until a dough forms.
6. Knead dough gently in bowl until it just comes together.
7. Turn onto a lightly floured surface and pat into a 2½-3cm thick circle.
8. Cut into 8 circles, and transfer to a baking-paper lined tray.
9. Brush scone tops with egg wash, then sprinkle with sugar and remaining almonds.
10. Bake for 20-24 minutes or until golden and light in weight, indicating it is cooked all the way through.
11. Serve with whipped cream and fresh berries.

Banana & buttermilk ‘soft serve’ 

Super simple and super delicious. Serve sprinkled with coconut or nuts for crunch. 

Serves 4 

Ingredients 

4-5 large bananas, sliced and frozen 1 tsp vanilla essence ½-1 cup buttermilk, ice-cold 

Method

1. Place frozen bananas, vanilla and ½ cup buttermilk in a jug blender. Blitz until smooth, adding more buttermilk as needed. (The amount of liquid will depend on the size of your bananas.)
2. Chill for about 30 minutes to firm up, then scoop and serve.

Compiled by: Liezl Vermuelen 

Recipes & photographs: Fresh Living Magazine 

Also read: Spiced buttermilk marinated wings with chimichurri