There’s comfort in a warm fire and a flame-grilled feast! Become a best-loved braai master with our editor, Chad January’s smokin’ twists on classic braai favourites.    

T-bone and rib-eye steak with smoky charred leek butter 

Serves 2 // Total time 30 minutes

Ingredients 

For the leek butter  

3-4 baby leeks, trimmed and washed
Glug olive oil
1/2 block (250g) butter, softened
2 cloves garlic
1 red chilli, seeded and chopped
2 Tbsp chopped fresh coriander

2 (250-300g each) T-bone or rib-eye steaks, at room temperature
Salt and milled black pepper

Method

1. Prepare hot coals. 
2. Drizzle leeks with oil and char on the braai grid for 5-10 minutes or until well-charred. Set aside to cool. 
3. Blitz together leeks, butter, garlic, chilli and coriander until smooth. Season. 
4. Season steaks well and grill over coals for about 3-4 minutes per side, brushing with smoked leek butter every minute. 
5. Allow steak to rest for 5 minutes before slicing. 
6. Serve steaks sliced with dollops of smoked butter and fresh herbs.

Smoked braai breakfast 

Serves 4 // Total time 30 minutes

Ingredients

4 thick-cut pork rashers
1/4 cup honey
1 Tbsp regular paprika
1 Tbsp chopped fresh coriander
Salt and milled black pepper

For the beans  

Glug olive oil
1 red onion, chopped
1 green pepper, seeded and chopped
2 cloves garlic, sliced
1 can (410g) baked beans in tomato sauce
Pinch chilli flakes
2 Tbsp chopped fresh coriander
1 lemon, zested and juiced
4 brown mushrooms
1/4 cup melted butter

For serving  

4 fried eggs
4 roosterkoek

Method

1. Prepare medium-hot coals. 
2. Toss together pork, honey, paprika and coriander. Season and set aside. 
3. For the beans, place a skillet over coals and add oil. 
4. Sauté onion, pepper and garlic for 3-5 minutes or until golden. 
5. Add baked beans, stir and move skillet to the cooler side of the grill to gently simmer for another 3-5 minutes. 
6. Place pork rashers and mushrooms over hot side of grill and cook for 1-2 minutes per side, brushing with melted butter. 
7. Add soaked smoking chips to coals. Once they start smoking, cover grill with a lid. Smoke for about 6-8 minutes. 
8. Brush pork and mushrooms with remaining butter, replace lid and smoke for 3-5 minutes. 
9. Remove beans and stir through lemon and season well. 
10. Serve rashers, beans and mushrooms with crispy fried eggs and fluffy roosterkoek.

Smoked tomato and onion relish 

Makes 2 cups // Total time 1 hour

Ingredients

2kg plum or salad tomatoes, halved 
2 red onions, quartered
1 bulb garlic, halved
2 red chillies, halved and seeded
Glug olive oil
Salt and milled black pepper
Handful fresh herbs (basil or coriander work well)
2 Tbsp brown sugar

For serving  

Creamy polenta or pap
Braaied boerewors
Crispy garlic bread

Method

1. Prepare medium coals.
2. Place tomatoes, onion, garlic and chilli into a large cast iron skillet or baking tray. 
3. Drizzle with oil, season well, scatter with herbs and sprinkle with sugar. 
4. Add soaked smoking chips to medium coals. Once smoking, place skillet or tray onto the grill. 
5. Cover with the lid and cook for about 35-40 minutes or until well-charred and softened. 
6. Cool slightly and transfer to a blender. Blitz for a few seconds -not too smooth; it must still have texture. Add an extra glug of oil if needed. 
7. Season to taste. 
8. Serve with polenta or pap, boerewors and garlic bread.

Spatchcock butter chicken 

Serves 4-6 // Total time 1 hour, plus marinating time

Ingredients

1 (about 1.2kg) chicken, spatchcocked
Salt and milled black pepper

For the marinade  

1 cup double-cream plain yoghurt
3 Tbsp butter chicken 6-spice blend
1/4 cup melted butter
1 sachet (50g) tomato paste
3 cloves garlic, chopped
1 tsp grated fresh ginger
Handful fresh curry leaves, stems discarded (optional)

For basting  

1/4 cup melted butter
1 Tbsp chopped fresh coriander

For the pineapple salsa 

1 pineapple, peeled and cubed
1/2 red onion, diced
Handful cocktail tomatoes, quartered
1 green pepper, diced
Glug olive oil
1 lime, zested and juiced
Salt and milled black pepper

Method

1. Season chicken and place in a deep dish. 
2. Combine marinade ingredients and pour over chicken, coating evenly. Marinate for at least 4 hours (but preferably overnight). 
3. Combine basting ingredients. 
4. Remove chicken from dish and braai over medium coals for about 20-30 minutes, turning occasionally and basting with coriander butter. Remove and place in a deep dish. 
5. Cover with a lid until ready to serve. This gently steams the chicken in its own heat, cooking it a little more without drying out. 
6. Toss salsa ingredients together in a serving bowl. 
7. Serve chicken with pineapple salsa. 

Brined wings with smoked dry rub 

Serves 4-6 // Total time 40 minutes, plus brining time

Ingredients

For the brine  

1l water
1/2 cup coarse salt
1/4 cup white sugar
2 bay leaves
2 Tbsp black or mixed peppercorns
Handful fresh herbs (thyme, parsley and coriander work well)
1/2 bulb garlic
2 cups ice
2 packs (about 8 wings each) chicken wings

For the rub  

1 Tbsp cayenne pepper
3 Tbsp smoked paprika
1/4 cup brown sugar
1 Tbsp garlic powder
2 tsp smoked salt flakes
1 Tbsp dried oregano
1 Tbsp ground coriander
1 tsp ground cumin
1 Tbsp black or mixed peppercorns

Method

1. Bring water, salt, sugar, bay leaves, peppercorns, herbs and garlic to a boil in a large pot. 
2. Pour in 2 cups ice and allow brine to cool completely. 
3. Pour cool brine over wings (taking care to submerge) and leave to brine for at least 1 hour, or overnight if possible.
4. When ready to cook, prepare medium-hot coals.  
5. Remove chicken from brine and pat dry with kitchen towel. 
6. Add rub ingredients into a blender and blitz until fine. 
7. Toss chicken with dry rub, coating evenly. 
8. Cook chicken over coals for about 15-20 minutes, turning regularly until cooked through and well-charred. 
9. Serve with your favourite dipping sauce (we chose a zingy herb sauce).

Also read: The ultimate braai hack cheat sheet 

Words: Chad January

Photography: Fresh Living Magazine, Zhann Solomons

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Looking for a little lunch inspiration? Transform your midday meal with a toasted chicken sandwich! The homemade red onion and balsamic relish is the perfect accompaniment.

SERVES 4

INGREDIENTS
For the sandwich
2 chicken breasts, cooked
200g cream cheese
150g cheddar, grated
2 tbsp chopped chives
8 slices rustic bread
1 tbsp butter, melted
For the dressing
1 large red onion, thinly sliced
¼ cup balsamic vinegar
2 tbsp sugar

METHOD
For the sandwich
1. Preheat a griddle pan.
2. Slice the cooked chicken breasts on the diagonal, about 1 cm thick.
3. In a bowl, mix the cream cheese, cheddar and chives together to form a paste.
4. Spread the cheese mixture on all the slices of bread, and then place the chicken on 4 of the slices. Close each sandwich.
5. Brush butter on the outside of each sandwich and grill in the griddle pan for 3 minutes on each side, or until the bread is toasted and the cheese has melted. Serve immediately.
For the relish
1. Place the onion, vinegar and sugar in a jar and seal.
2. Shake for 5 minutes, then set aside for 10 minutes. Serve with the sandwiches.

Lots of leftovers? Use up your roast for this turkey caesar salad – it’s so good it might just compete with your mains for the spotlight!

The post Chicken sandwich with pickled red onion relish appeared first on MyKitchen.

Technically, sambals are spicy relishes made from fruit or veggies and served with curry, so we put together this fresh and spicy tomato and chilli salad!

SERVES 6 // COOKING TIME 15 min

INGREDIENTS
½ cup vegetable oil
1 onion, peeled and grated
1 tsp crushed garlic
2 dried red chillies
1 fresh curry leaf
1 tbsp coriander seeds
2 tsp black mustard seeds
1 tsp cumin seeds
½ tsp ground black pepper
½ tsp paprika
1½ cups chopped tomatoes
¼ cup white vinegar
1 tsp salt

METHOD
1. Heat ¼ cup oil in a pan and fry onion, garlic, chillies and curry leaf for 3 minutes.
2. In a dry pan, toast the spices for a few seconds until fragrant. Crush with a mortar and pestle.
3. Toss the tomatoes with the garlic mixture, spice mixture, vinegar, salt and remaining oil.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Add in these oven-baked coconut and banana chips to your spread!

The post Tomato and chilli salad for your sambal spread appeared first on MyKitchen.

You would be surprised at how perfectly the flavours come together in our roasted cauliflower with lemon relish. Whether it’s just for dinner with the fam or a fun food get-together, this side is a winner!

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
1 cauliflower head, cut into small florets
2 lemons
2 tbsp olive oil, plus extra for drizzling
Salt and black pepper
1 small red onion, finely diced
2 tbsp parsley, finely chopped
1½ tsp red wine vinegar

METHOD
1. Preheat oven to 180°C.
2. Place the cauliflower in a large roasting tray. Finely slice 1 lemon and scatter among the cauliflower. Drizzle with olive oil and season.
3. Place in the oven and roast for 15–20 minutes or until the edges start to brown.
4. Zest and juice the remaining lemon and, in a mixing bowl, combine with the red onion, parsley, olive oil and red wine vinegar. Season to taste.
5. Remove the cauliflower from the oven and spoon the lemon relish over it while still warm, to soak in. Serve immediately.

The post Roasted cauliflower with lemon relish appeared first on MyKitchen.

For us, a big part of the summer is eating hot dogs outside next to the pool, enjoying the weather. But we won’t settle for just any hot diggity dog! And that’s why we’re showing you how to make these gourmet jalapeño relish dogs.

MAKES 6 // COOKING TIME 15 min

INGREDIENTS
2–3 jalapeños, sliced
1 cup corn kernels
1 red onion, peeled and chopped
3 tbsp olive oil
Juice and zest of 1 lime
Salt and pepper
6 Frankfurters or Russians
6 hot-dog rolls
Mustard, to serve

METHOD
1. For the jalapeño relish, mix together the corn, onion, olive oil, lime zest and juice. Season with salt and pepper.
2. Fry the sausages for a few minutes until warm.
3. Serve sausages on the rolls, topped with jalapeño relish and drizzled with the mustard.

The post Jalapeño relish dogs appeared first on MyKitchen.