Bringing traditional biltong flavours to the braai. This recipe requires some prep the day before, but best believe it’s worth it!

Biltong steak 

Serves 4-6

Ingredients

800g-1kg silverside or topside beef, cut into 3cm steaks
1 cup coarse salt
½ cup red wine vinegar
½ cup Worcestershire sauce cup brown sugar
½ cup coriander seeds, crushed
¼ cup milled black pepper
1 Tbsp chilli flakes (optional) 

For the braaibroodjies 

8 slices white bread
¼ cup butter, softened
2 Tbsp chutney (optional)
1-2 tomatoes, thinly sliced
Salt and milled pepper
½ red onion, thinly sliced
2 cups grated Cheddar 

Method

1. Rub the beef with salt, cover and allow to curefor 2-3 hours in the fridge.
2. Heat the vinegar, Worcestershire sauce and sugar until the sugar dissolves. Allow to cool completely.
3. Combine coriander, pepper and chilli flakes (if you like a bit of bite), in a large flat tray.
4. Once the meat is cured, remove from salt and wipe to remove all salt. Remember that the steak will not require any extra salt.
5. Place the vinegar mixture into a large flat tray. Dip meat in vinegar mixture, followed by the spice mixture.
6. Hang the meat, like you would for biltong in a well-ventilated cool area or even uncovered in the fridge for 3-4 hours or overnight.
7. Braai day has arrived. For the braaibroodjies, spread butter on all slices of the bread —we prefer the outsides for that buttery crunch.
8. Spread chutney on 4 bread slices, the non- butter side.
9. Pack the chutney side with tomato and season. Follow this with red onion and cheese.
10. Close the braaibroodjies with remaining bread slices and set aside.
11. Braai the steaks for about 3-4 minutes per side on hot coals. Allow to rest.
12. Once the coals have cooled slightly, braai the braaibroodjies, turning regularly for about 8-10 minutes or until the cheese has melted and bread is golden.
13. Slice the biltong steak and serve with the braaibroodjies.

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine  

The post Biltong steak  appeared first on MyKitchen.

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

Hibachi broodjies 2-ways

Makes 8 each

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: Try these delicious side dishes with your steak

The post Hibachi broodjies 2-ways appeared first on MyKitchen.

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

The post Enjoy these lip-smacking fireside recipes appeared first on MyKitchen.

Ah, summertime. Days filled with beach outings, road trips, warm firelit evenings with friends, and yes – a braai! And we all know a braai is not a braai without a braaibroodjie. We certainly can’t get enough of this savoury-sweet pre-meal snack.

Take your broodjie to the next level with these 5 delicious recipes and leave your guests wanting more:

1. The classic tomato, onion and Cheddar

Serves 4

Cooking time: 20 minutes

Ingredients

4 tbsp butter

8 slices white bread

240 g cheddar, grated

1 tomato, sliced

1 onion, peeled and sliced

Salt and pepper

Method

1. Butter both sides of each slice of bread.
2. Sprinkle cheese evenly over 4 slices of bread. Top with the tomato and onion slices. Season with salt and pepper. Sandwich with the remaining bread.
3. Toast on a grid over the coals until the cheese is melted or cook in a griddle pan or sandwich-maker.

2. Blue cheese with roast peaches and balsamic

Serves 4

Cooking time: 30 minutes

Ingredients

4 tbsp butter

2 peaches, thickly sliced

8 slices white bread

80 g blue cheese

Balsamic glaze

Method

1. Heat 2 tbsp butter in a pan. Add the peaches and cook until soft and golden.
2. Butter bread on 1 side. Keeping the buttered sides facing down, cover 4 slices with peaches.
3. Crumble the blue cheese over the peaches and drizzle with a balsamic glaze. Sandwich with the remaining bread.
4. Toast on a grid over the coals until the cheese has melted.

Recipe & styling: Caro Alberts

Photography: Andreas Eiselen/HMimages.co.za

3, Spinach, garlic and feta braaibroodjies

Serves 4

Cooking time 15 minutes

Ingredients

2 cloves garlic, peeled and thinly sliced

1 tbsp butter

125 g spinach, thinly sliced

100 g feta, cubed

Salt and black pepper

4 hamburger rolls, halved

Method

1. Fry the garlic in butter until it turns light brown in colour. Add the spinach and cook until wilted. Remove from heat and add the feta—season to taste.
2. Spread the mixture on the rolls and sandwich them together.
3. Toast on a grid over the coals until the cheese is melted.

Recipe & styling: Caro Alberts

Photography: Andreas Eiselen

4. Roast cherry tomato, pesto and mozzarella

Serves 4

Cooking time 30 minutes

Ingredients

1 cup cherry tomatoes

2 tbsp balsamic vinegar

1 baguette, halved lengthways

Olive oil

Salt and pepper

¼ cup pesto

200 g mozzarella, sliced

Method

1. Heat a pan until smoking hot. Add the tomatoes and cook for 3 minutes on each side, until slightly charred. Add the vinegar and season.
2. Drizzle the baguette with oil and sprinkle with salt and pepper. Spread with pesto, then cover with the mozzarella and the roast tomatoes. Sandwich the loaf together and wrap it in foil.
3. Toast on a grid over the coals until the cheese is melted.

5. The sweet butterscotch, peanut brittle & Brie

Serves 4

Cooking time 1 hour

Ingredients

2 tbsp butter

½ cup brown sugar

⅓ cup cream

Pinch salt

125 g Brie, thickly sliced

8 slices white bread

50 g peanut brittle, chopped

Method

1. Melt butter in a non-stick pan. Just before completely melted, add the sugar. Mix with a wooden spoon, stirring every minute or so.
2. Once consistency changes from grainy to a smooth liquid, add the cream. Reduce the heat and cook for 10 minutes, whisking often.
3. Remove from the heat and add the salt. Set aside to cool slightly.
4. Arrange the Brie on 4 slices of bread. Pour over the butterscotch and then sprinkle with the peanut brittle. Sandwich with the remaining bread.
5. Wrap each sandwich in foil and toast on a grid over the coals.

Recipe & styling: Caro Alberts

Photography: Andreas Eiselen / HMimages.co.za

The post The Braaibroodjie: 5 different ways appeared first on MyKitchen.

Light the fire and enjoy this fresh new take on your favourite braai staple with a braaibroodjie cheese fondue. You can thank us later!

SERVES 4–6 // COOKING TIME 40 min

INGREDIENTS
For the braaibroodjies
1 loaf bread, unsliced
4 tbsp butter
½ cup tomato jam
2 garlic cloves, peeled and crushed
1 tsp onion flakes
Pinch cayenne pepper
Salt and black pepper
For the cheese fondue
1 cup white wine
3 tbsp cornflour
240 g Gouda, grated
1 tsp cayenne pepper
1 tsp mustard powder
Pinch nutmeg
Salt and black pepper

METHOD
For the braaibroodjies
1. Slice the loaf of bread into quarters, lengthways.
2. Spread 2 slices with butter and tomato jam.
3. Sprinkle with garlic, onion flakes, cayenne, salt and pepper. Sandwich with the other slices.
4. Braai over hot coals until bread is charred on both sides and filling is heated. Cut into fingers.
For the cheese fondue
1. Make a slurry by mixing a little bit of wine with the cornflour.
2. Bring the rest of the wine to a simmer. Gradually whisk in the cheese, stirring until it is melted.
3. Add the slurry, continuing to whisk until mixture is smooth and thick.
4. Season with cayenne, mustard, nutmeg, salt and pepper. Grab your braaibroodjie fingers and enjoy your braaibroodjie cheese fondue!

Fondue Tip: You’ll need to keep the fondue warm and melty while you’re eating it. An easy way to do this is to prepare it in a slow cooker and serve it straight out of the pot. You can also place a warmer tray on the table.

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

Still not impressed? How about butterscotch, peanut brittle and Brie braaibroodjies for dessert?

The post Introducing MK’s braaibroodjie cheese fondue appeared first on MyKitchen.

Any braai-lover knows the wonders of braaibroodjies. Why not try something different with these with butterscotch, peanut brittle and Brie braaibroodjies?

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
2 tbsp butter
½ cup brown sugar
⅓  cup cream
Pinch salt
125 g Brie, thickly sliced
8 slices white bread
50 g peanut brittle, chopped

METHOD
1. Melt butter in a non-stick pan. Just before completely melted, add sugar. Mix with a wooden spoon. Stir every minute or so.
2. Once consistency starts to change from grainy to liquid, add cream. Reduce the heat and whisk well. Cook for 10 minutes, whisking often.
3. Remove from the heat and add the salt. Set aside to cool slightly.
4. Arrange the Brie on 4 slices of bread. Pour over the butterscotch and then sprinkle with the peanut brittle. Sandwich with the remaining bread.
5. Wrap each sandwich in foil and toast on a grid over the coals.

Recipe & styling: Caro Alberts
Photography: Andreas Eiselen // HMimages.co.za

Nothing beats a classic tomato, onion and cheese braaibroodjie!

The post Butterscotch, peanut brittle & Brie braaibroodjies appeared first on MyKitchen.