Loadshedding isn’t going anywhere, unfortunately. If you are stuck without electricity, the MyKitchen team shares their perfect family braai meals, where no electricity is needed. 

Charred corn with coriander and garlic butter 

Serves 4 • Total Time 15-20 Min 

Ingredients

4 corn on the cob 
glug olive oil  
salt and milled pepper 
¼ cup butter, softened
2 tbsp chopped fresh coriander  
2 garlic cloves, grated 
pinch chilli flakes  

 

Method

1. Drizzle corn with oil, making sure to coat evenly. Season. 
2. Combine butter, coriander, garlic and chilli flakes. Set aside.
3. Braai corn over medium coals for about 10-12 minutes or until charred and cooked through. Brush regularly with the butter mixture. 
4. Season once more and serve hot.

 

Fragrant club steaks with zingy herb sauce

Serves 4 • Total Time 30-35 Min 

 

Ingredients

FOR THE STEAKS 

2 club steaks, at room temperature 
glug olive oil  
salt and milled pepper  
3 tbsp Dijon mustard 
2 tbsp smoked paprika  
2 tbsp chopped fresh coriander  
2 tbsp pink peppercorns 
¼ cup melted butter  

 

FOR THE HERB SAUCE 

1 punnet fresh parsley 
½  punnet fresh coriander  
2 garlic cloves, chopped 
1 lemon, zested and juiced 
¼ cup canola or olive oil  
¼ red onion, chopped
½ red chilli, deseeded and chopped  

 

Method

1. Drizzle steaks with olive oil and season generously. 
2. Slather each steak with mustard and make sure to coat evenly. 
3. In a pestle and mortar, grind together smoked paprika, coriander and peppercorns. 
4. Roll each steak in the spice mix and set aside. 
5. Cook steaks over medium-hot coals for about 4-6 minutes per side for medium rare, basting with butter regularly. Set aside to rest for 4-5 minutes before slicing. 
6. Blitz together parsley, coriander, garlic, lemon zest and juice and oil until smooth. Season to taste. Fold through onion and chilli. 
7. Drizzle the steaks with herb sauce before plating. 

 

Cheddar and jalapeno roosterkoek 

Serves 6 • Total Time 35 Min 

Ingredients

500g store-bought bread dough  
2 tbsp chopped fresh coriander  
1 cup grated cheddar 
1 jalapeno, finely chopped 
melted butter, for brushing  

 

Method

1. Knock down dough onto a lightly floured surface. Divide into six portions. 
2. Using a rolling pin, roll each portion out to form a circle about 3cm thick. 
3. Combine coriander, cheddar and jalapeno in a bowl. 
4. Place 2 Tbsp of the cheese mixture in the centre of each circle and fold in to enclose. Pinch the seams with your fingertips and roll gently to resemble a roosterkoek. 
5. Cover with a clean tea towel and set aside to rise for 15 minutes. 
6. Braai roosterkoek over medium coals for about 5-6 minutes per side, brushing with butter regularly. 
7. Serve while hot. 

Chef’s Tip 
Use a combination of cheddar and mozzarella if you prefer  

  

Chocolate and caramel s’mores 

Serves 4 • Total Time 10 Min

Ingredients

8 tennis biscuits or stroopwafels  
1 slab milk or dark chocolate, broken into chunks, plus extra for serving 
4 large marshmallows  
3 tbsp Caramel Treat, plus extra for serving  

Method

1. Arrange biscuits on a large chopping board and top four with a chunk of chocolate each. 
2. Add a teaspoon of Caramel Treat to each chocolate-covered biscuit and set aside. 
3. Thread marshmallows onto skewers and cook over medium coals for 1-2 minutes until charred and gooey. 
4. Place a cooked marshmallow onto each of the four chocolate- and caramel-covered biscuits and sandwich with the remaining four biscuits. Enjoy immediately with an extra drizzle of Caramel Treat or melted chocolate.

Quick Cuts

1. Marinate steaks with spice mixture either overnight or first thing in the morning for maximum flavour.
   
2. Swap out steak for chicken pieces or fillets to cut costs.
   
3. Parboil corn in a pot of salted boiling water beforehand to save time.  

 

Words by Chad January
Photography: Zhann Solomons