Gail Damon takes coal cooking to the next level, combining two of her favourite cuisines: South African and Asian. Mixing flavours from both worlds makes for a lip-smacking fireside feast.

Spicy chicken Tsukane 

Makes about 12-14 

Tsukune is flavourful Japanese meatball skewers served at yakitori stands, in bento boxes and at izakayas (a type of Japanese bar). We’ve added some Cape Malay flair to bring it closer to home. 

Ingredients

1 onion, grated 
4-6 chicken breast fillets, cut into chunks 
Salt and milled pepper 
2cm knob ginger, grated 
3 cloves garlic, grated 
1 Tbsp miso paste 
1 Tbsp chicken masala powder 
2 Tbsp cornflour 
1 egg yolk   

For the glaze  

2 Tbsp soy sauce 
2 Tbsp mirin (optional) 
1 1/2 Tbsp sugar
1 tsp cornflour  

For serving  

Lime or lemon wedges 
Fresh coriander 
Mint and coriander dipping sauce 

Method

1. Wrap the onion in a muslin cloth or dish towel and squeeze out the liquid. Set aside. 2. Pulse chicken chunks in a food processor and blitz to create chicken mince. Season and set aside. 
2. Combine remaining ingredients, onion and chicken in a bowl. 
3. Coat hands in oil and shape the chicken mince into 12-14 medium-sized oval meatballs. 
4. Thread two meatballs onto a metal or bamboo skewer and cook over medium-hot coals (or a hibachi) for 10-12 minutes until charred on both sides and cooked through. 6. Combine glaze ingredients and microwave until slightly thickened (or do it over the coals). 
5. Brush over chicken as soon as it comes off the coals. Set aside and keep warm. 
6. Top chicken Tsukune with coriander and serve lemon or lime wedges and dipping sauce on the side. 

Also read: Braai sides that will steal the show

Halloumi salad with corn bread croutons

Serves 4-6 

This simple salad gets dressed in a sweet and spicy vinaigrette-like dressing, topped with crispy corn bread croutons. 

Ingredients

For the corn bread  

2 cups self-raising flour 
1 tsp salt 
1 tsp paprika 
¼ cup sugar 
200g corn kernels, drained 
1 egg 
1 cup milk 
¼ cup (60g) butter, melted  

For the dressing  

2 tsp wholegrain mustard 
½ Tbsp honey 
Juice and grated peel of 2 limes 
½ Tbsp chilli crisp
½ cup chutney 
Salt and milled pepper   

For the salad  

4-5 heads cos or baby gem lettuce, halved and charred 
1 punnet (250g) cherry tomatoes, halved 
1-2 packets snacking cucumber, halved diagonally 
Handful fresh coriander 600g halloumi, halved  

Method 

1. Preheat oven to 180°C. 
2. For the corn bread, combine dry ingredients in a large bowl and mix lightly to combine evenly. 
3. Add in corn and mix well. 
4. Whisk together egg, milk and butter and add to dry ingredients. 
5. Mix until a dough forms. The dough will be quite wet. 
6. Transfer to a greased and lined 20-23cm loaf or cake tin. 
7. Bake for 45-55 minutes. Allow to cool completely on a wire rack. 
8. Slice bread, then cut a few slices into chunks. Toss chunks in some melted butter or oil and bake at 180°C for 10-15 minutes, or until crisp and golden. 
9. Combine the dressing ingredients, season and set aside. 
10. Layer salad ingredients on a platter or in a large bowl, breaking up some of the lettuce leaves. 
11. Cook halloumi over medium coals (or a hibachi) until golden on both sides. 
12. Top the salad with grilled halloumi, drizzle with dressing and scatter with croutons.

 

Surf & turf hibachi bowl

Serves 4

Wildly easy and incredibly delicious. Swap steak for chicken breast, if you like. 

Ingredients

For the sticky soy marinade

½ cup olive oil
½ cup soy sauce
2 cloves garlic, grated
2cm knob ginger, grated
Handful fresh coriander, chopped
½ tsp milled black pepper
3 Tbsp sesame oil
1 Tbsp each rice vinegar and fish sauce
3 small red chillies, deseeded and chopped
Juice and grated peel of 1 lemon or 2 limes

4 (about 400g) minute steaks
Salt and milled pepper
About 12 prawns, deveined and shelled (keep the tails on if you like)
Egg fried rice (see recipe below)
Grilled vegetables (we used carrots, mushrooms, baby marrows and pak Choi)
Sliced spring onion, chilli and toasted sesame seeds, for serving

For the curry coconut dressing

2cm knob ginger, grated
2 cloves garlic, grated
Grated peel of 1 lime
1 Tbsp Dijon or wholegrain mustard
½ cup olive oil
1 Tbsp honey
1 tsp curry powder
Salt and milled pepper
½ cup coconut cream or milk

Method

1. Combine marinade ingredients and divide between two bowls. Add seasoned steaks to one bowl and prawns to the other.
2. Mix well and marinate for at least 30 minutes.
3. Whisk together the dressing ingredients in a pot and cook over medium heat for 10-12 minutes. Season and set aside to cool.
4. Cook steak over a hibachi or medium hot coals for 7-10 minutes, turning every 3-5 minutes. Set aside and keep warm.
5. Cook prawns for 2-3 minutes a side.
6. Arrange the egg fried rice, veggies, steak and prawns in a bowl.
7. Drizzle over dressing and sprinkle with spring onion, chilli (if using) and sesame seeds.

Easy egg-fried rice

Heat oil in a wok (or pan). Add 2 chopped garlic cloves, 2cm knob grated ginger and two egg whites and scramble. Set aside. Mix egg yolks and about 2-3 cups cooked rice and stir-fry. Return scrambled egg whites to the pan, add 1-2 Tbsp soy sauce and fry for another 3-5 minutes.

Chakalaka marinated quarter chicken

Serves 4

South African inspired chicken quarters served with a sweet and tangy cucumber salad.

Season 4 chicken quarters, cut a few slits on the skin side of the chicken and set aside. Combine 1 can (410g) hot chakalaka and 2 Tbsp sugar, then blitz until smooth. Pour over the chicken and allow to marinade for at least 1 hour. Remove chicken and add leftover marinade to a pan to reduce. Once reduced, stir through 2-3 Tbsp butter and set aside for basting. Cook chicken over medium-hot coals for about 10 minutes a side, basting every 5 minutes. Set aside and keep warm. To make the cucumber salad, combine 5cm knob grated ginger, 2 chopped garlic cloves, 3 Tbsp each sesame oil, rice wine vinegar and soy sauce, 1 Tbsp honey, 1 Tbsp chilli crisp (optional), ½ thinly sliced red onion, and about 2-3 Tbsp sesame seeds. Mix well and pour over. 1½ packets snacking cucumbers, halved diagonally. Allow flavours to infuse for about 15-20 minutes. Serve chicken with salad on the side.

Hibachi broodjies 2-ways

Makes 8 each

Braaibroodjies with a difference! Make it a 2-course meal with savoury and sweet fillings. 

Choc-banoffee puff broodjies

Defrost 2 rolls (400g each) puff pastry. Divide each pastry sheet into 4 long strips (be sure to cut it down the width of each sheet). Spread one side of each strip with a dollop of chocolate hazelnut spread, add half a banana and about 1-2 tsp caramel. Fold over the uncovered half of the pastry strip to cover, and pinch the edges closed using your fingers. Cook over medium coals (or a hibachi) for 12-15 minutes. Turn puff broodjies every 1-2 minutes. Remove from grill, brush with melted butter. Serve puff broodjies hot with vanilla ice cream or Chantilly cream (sweetened whipped cream) on the side.

Pork, apple & pickled onion roosterkoek

Divide about 1kg store-bought bread dough into 6-8 portions. Stretch each portion into a disc using
your fingers. Spread each disc with 1-2 tsp Dijon or wholegrain mustard, layer with 1/4-1/2 piece cooked pork rasher, 1-2 slices apple and a few pickled red onions. Fold in the sides and pinch all around to enclose filling. Place roosterkoek over medium coals (or a hibachi) and cook for 8-12 minutes, brushing with melted butter and turning regularly. Serve drizzled with a honey mustard sauce and chopped parsley.

Recipe & styling: Gail Damon

Photography: Zhann Solomons

Also read: Must-try braai hacks, recipes and tricks