Enjoy one of your braai favourites in a new and healthy recipe! This traditional garden salad with boerewors patties is the perfect choice for weight-watchers.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the boerewors patties
500 g boerewors, casings remove
1 green pepper, chopped
1 egg
2 tbsp breadcrumb
2 tsp garlic powder
For the salad
1 bag mixed salad leaves
2 tomatoes, sliced
1 cucumber, chopped
4 wheels feta, crumbled
2 slices wholewheat bread
¼ cup olive oil
1 tbsp vinegar
1 tsp honey

METHOD
For the boerewors patties
1. Preheat oven to 180°C. Ready a baking tray.
2. Add all the ingredients to a bowl and season. Mix with your hands until fully combined.
3. Form the mixture into 5 cm balls and then flatten into patties.
4. Heat some oil in a pan over high heat. Sear the patties for 5 minutes on each side.
5. Arrange on the baking tray and transfer to the oven. Bake for 10 minutes, until cooked through.
For the garden salad
1. Make a salad with the mixed salad leaves, tomatoes, cucumber and feta.
2. Toast the bread slices in a hot, dry pan until crispy. Add them to the salad once cooled.
3. Whisk together the remaining ingredients to make a dressing and drizzle over the salad just before serving. Arrange the boerewors patties on top.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

If you thought this recipe was fun, wait until you try our sherry boerewors sliders!

The post Traditional garden salad with boerewors patties appeared first on MyKitchen.

Hosting a vegan braai? Or maybe you simply want to try something new? Give these cauliflower kebabs a whirl and find out just how delicious veggies can be!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the cauliflower kebabs
300 g rainbow cauliflower
Olive oil, to brush
For the sticky chilli sauce
½ cup balsamic vinegar
¼ cup brown sugar
¼ cup soy sauce
1 tsp sriracha
1 tsp chilli flakes

METHOD
For the kebabs
1. Skewer the cauliflower florets, brush with olive oil and season with salt and pepper.
2. Braai until charred.
For the sticky chilli sauce
1. Simmer all ingredients for 10–15 minutes, until slightly reduced and thickened.
2. Serve the kebabs drizzled with sauce.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

There’s so much you can do with this versatile veg. Next time, try these honey and garlic baked cauliflower wings.

The post Cauliflower kebabs with sticky chilli sauce appeared first on MyKitchen.

Get the grill fired up for this avo, baby potato and harissa salad! Who ever said you can’t have healthy braai dishes anyway?

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
For the salad
500 g baby potatoes, halved
2 tbsp olive oil
2 avocados, peeled and sliced
For the harissa
1 red pepper
2 red chillies
2 garlic cloves
1 red onion, chopped
1 tsp cumin seeds, toasted
½ cup olive oil

METHOD
1. Toss potatoes with olive oil. Braai until cooked through and charred.
2. Braai the avo slices until charred, only a few seconds on each side.
3. Roast red pepper over an open flame until the skin is completely charred. Place in a covered bowl to sweat for 15 minutes, then remove the skin and seeds.
4. Blitz together the red pepper, chillies, garlic, onion, cumin and seasoning until chopped but not puréed. Add olive oil and blend briefly.
5. To serve, drizzle potatoes and avo with the harissa.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Love the flavour of harissa? Try this harissa beef winter salad next!

The post Grilled avo, baby potato and harissa salad appeared first on MyKitchen.

Enjoying delicious snacks right off the braai is one of the best parts! Enjoy this healthy treat of chargrilled chicken strips with red pepper hummus.

SERVES 6 // COOKING TIME 1 hour 10 min

INGREDIENTS
For the chargrilled chicken strips
¼ cup soy sauce
¼ cup balsamic vinegar
¼ cup oil
1 lemon, juiced
2 tsp Worcestershire sauce
1 garlic clove, grated
1 tbsp mustard
2 tsp honey
4 chicken breasts, cut into strips
For the red pepper hummus
2 red peppers, halved with seeds removed
1 tin chickpeas, drained and liquid reserved
3 tbsp tahini
3 tbsp olive oil
1 lemon, juiced
2 garlic cloves, chopped
1½ tsp paprika
1 tsp cumin
To serve
2 tbsp sesame seeds
½ cup micro herbs

METHOD
For the chargrilled chicken strips
1. Whisk the soy sauce, vinegar, oil, lemon juice, Worcestershire sauce, garlic, mustard and honey together. Season to taste with salt and black pepper.
2. Place the chicken strips in a bowl. Pour over the marinade and toss to coat. Cover and set aside to marinate for at least 30 minutes.
3. Braai the chicken strips for 4–5 minutes per side or until cooked.
For the red pepper hummus
1. Place the red peppers skin-side down on the grill and braai for 12–15 minutes until the skin has blackened. Transfer the peppers to a bowl and cover with cling film. Let them cool for 10 minutes.
2. Peel the skins off the peppers and throw away.
3. Transfer the flesh of the peppers to a food processor. Add the chickpeas, tahini, olive oil, lemon juice, garlic, paprika and cumin and blend until smooth.
4. Mix in the reserved chickpea liquid, 1 tbsp at a time, until the desired consistency is reached, about cup in total.
To serve
1. Scrape the hummus into a bowl and top with sesame seeds and micro herbs.
2. Serve with chicken strips on the side.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Not a fan of red pepper? Try J’Something’s classic chickpea hummus!

The post Chargrilled chicken strips with red pepper hummus appeared first on MyKitchen.

The next time you’re sitting around the braai enjoying a round of beers, make the most of it with this beer and brisket potjie!

SERVES 6 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the potjie
1 kg brisket, chopped in pieces
2 onions, roughly chopped
2 garlic cloves, grated
½ tsp nutmeg
½ tsp ginger
1 tsp paprika
3 cloves
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 tbsp red-wine vinegar
¼ cup brandy
1 tin chopped tomatoes
3 carrots, sliced
2 celery stalks, sliced
440 ml Lager
¼ cup brown sugar
2 cups couscous, cooked according to packet instructions
For the baby-marrow pickle
¼ cup apple-cider vinegar
1 tbsp sugar
2 tbsp salt
1 tbsp coriander seeds
1 tbsp mustard seeds
3 baby marrows, ribboned

METHOD
For the potjie
1. Heat the oil in a potjie. Add the brisket and brown on all sides for 3 minutes. Remove from the potjie and set aside.
2. Add the onions and garlic, and sweat until soft, for about 5 minutes. Add the spices and tomato paste, and cook for an extra 5 minutes.
3. Add the Worcestershire sauce, vinegar and brandy. Cook for 2 minutes. Return the brisket to the potjie, along with the tomatoes, celery, lager and sugar.
4. Pop on the lid and simmer for 1 hour. Uncover and cook for another ½ hour, until the brisket meat is tender. Season to taste. Serve with the couscous.
For the baby-marrow pickle
1. Heat the vinegar, sugar and salt in a pot. Add the coriander and mustard seeds. Simmer until fragrant.
2. Pour over the baby marrows and cover to steam. Serve with the beer and brisket potjie.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

Haven’t had enough? Serve your potjie with this bacon and beer bread!

The post Beer and brisket potjie with baby-marrow pickle appeared first on MyKitchen.

Ever had one of these fishy guys on the braai before? ‘Braai little fish over very hot coals, very quickly,’ says Ron Pocock, owner of Freshline Fisheries in Knysna. ‘The bones are small and soft enough to eat – and full of calcium!’ And what makes these braaied sardines even better? They are an eco-friendly option!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
8 fresh sardines, cleaned
¼ cup olive oil
Salt and pepper
2 tbsp chopped parsley
1 clove garlic, peeled and crushed
Zest and juice of 1 lemon, plus extra wedges to garnish

METHOD
1. Get your braai going.
2. Brush the sardines with 1 tbsp of the oil and season.
3. In a small bowl, mix together the parsley, garlic, juice of ½ a lemon and remaining olive oil. Season.
4. Braai the sardines over high heat for 15 minutes, turning them frequently, until the skin is crisp and the flesh is cooked through.
5. Spoon some of the parsley mixture over the sardines. Serve with the rest of the mixture on the side. Garnish with lemon wedges and zest.

The post Heart-healthy braaied sardines appeared first on MyKitchen.