Celebrate National Braai Day with our lekker recipes

Contrary to English custom, a few pale pork sausages do not a braai make. Here are some ideas for injecting some proudly SA flavour into Heritage Day. Recipes courtesy of: Wines of South Africa’s Cape Wine Braaimasters book (www.wosa.co.za)

Marinated Chops for National Braai Day

Recipes courtesy of Wines of South Africa’s Cape Wine Braaimasters book

Sosatie – marinated chops 
Serves 6

6 large lamb chops (you can also use pork chops)
Curry marinade
1 large onion, chopped
2 cloves garlic, bruised with the side of a knife
15ml mild curry powder (any generic brand will do)
5ml ground coriander
5ml turmeric
5ml fresh ginger, peeled & chopped
375ml water
50ml grape vinegar
25ml smooth apricot jam
2 bay leaves

In a saucepan, fry the onion and garlic until soft. Reduce heat and add the curry powder, spices and ginger; fry lightly for 2 minutes. Add water, vinegar, jam and bay leaves, and simmer for 2 minutes. Trim the chops of excess fat and arrange in a glass bowl. Cover with the mixture and marinate uncovered for a day, turning over occasionally. Braai the chops over hot coals and heat any leftover marinade to serve as a sauce.

Malmsey’s Chakalaka
Serves 8

There are many versions of chakalaka — some recipes include cauliflower and/or broccoli florets.

30ml oil
1 large onion, finely sliced
1 large green pepper, chopped
2 cloves garlic, peeled & crushed
2—3cm fresh ginger, peeled & grated
4 large, ripe tomatoes, skinned & chopped
2 large carrots, grated
5ml turmeric
Chilli powder to taste
1x410g tin baked beans in tomato sauce
Pinch of salt
Handful of fresh coriander (cilantro), chopped

Heat the oil and sauté onion, garlic, ginger and green pepper with the turmeric and chilli powder for 5 minutes. Add the tomatoes and carrots, season with salt and simmer for about 15 minutes until soft. Add the beans, heat through. Allow to cool and serve garnished with the coriander leaves.

Butterflied Leg of Lamb
Serves 4

1 leg of lamb, deboned and butterflied (you can ask your butcher to do this for you)

250ml olive oil
150ml fresh lemon juice
10ml fresh rosemary needles, crushed
5ml oregano
2 cloves garlic
Freshly ground salt & black pepper

Mix all ingredients except the salt together and marinate the leg for 24 hours or more. Add salt during the braai process, using 5ml of salt for every 500g of meat. It takes about 45 minutes for medium to rare meat — a lot depends on the thickness of the meat, the heat of the coals and how well done you want the meat. Let the leg rest for 15 minutes before cutting it. The sliced meat can be served with a sauce of your choice.

Creamy Mushroom Sauce

250g button mushrooms, sliced
1—2 cloves garlic, crushed
2 tablespoons butter
2 tablespoons flour
½ cup milk
½ cup reduced fat cream
Pinch of hot English mustard powder
1 cup quality meat stock
Freshly ground salt & black pepper

Fry the sliced mushrooms in butter and add the crushed garlic. Keep aside when done. Make a basic white sauce, using half cream/half milk. Add a pinch of hot English mustard powder. Turn the heat up to high and add the cup of stock. Turn the heat down to medium and add the mushrooms. The sauce will start to thicken. Season to taste with salt and pepper, and serve poured over the slices of lamb.

More braai recipes:

Sound Bites | Grant Hawthorne’s Cape Style braai marinade

Day 11 — Trout in newspaper on the braai

Cooking with Steele: Beer marinated beef steaks