Braai Season Favourites
Spring braais are all about bold flavours, easy entertaining and colourful seasonal sides.
All recipes by Shawn Godfrey
Ingredients:
- Southern Smoky BBQ Beef Ribs
For the Blood Orange, Grapefruit and Bocconcini Salad:
- 4 blood oranges
- 4 honey-gold grapefruits
- 500 g cooked baby beetroot, drained and quartered
- 250 g baby bocconcini, drained
- 175g pomegranate seeds
- 30g fresh baby rocket
- 30g fresh basil leaves
- Freshly ground black pepper maldon smokey sea salt
Honey and olive oil dressing:
- 80 ml extra-virgin olive oil
- 2 tablespoons honey
- 3 tablespoons freshly squeezed citrus juice, reserved from the oranges or grapefruit
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper
How To Make Southern Smoky BBQ Beef Ribs with Blood Orange, Grapefruit and Bocconcini Salad
1. Cut the top and bottom from each orange and grapefruit. Slice away the peel and white pith, then cut the fruit into rounds approximately 5 mm thick. Collect any juice released while cutting for the dressing.
2. Arrange the rocket across a large serving platter. Add the citrus slices, alternating the colours and overlapping some of the pieces.
3. Distribute the quartered beetroot and bocconcini evenly over the citrus.
4. Whisk together the olive oil, honey, citrus juice, vinegar and Dijon mustard. Season with salt and black pepper.
5. Spoon the dressing over the salad shortly before serving.
6. Scatter over the pomegranate seeds and fresh basil leaves. Finish with flaky sea salt and plenty of freshly ground black pepper.
7. Serve immediately as a fresh side for a summer lunch or braai.
Ingredients:
- Asian Zing™️ BBQ Marinated Chicken Thigh Kebabs
Charred Honey-Glazed Carrots and Parsnips with Whipped Feta Hummus
For the vegetables:
- 800 g carrots
- 500 g parsnips
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- Freshly ground black pepper
For the whipped feta hummus:
- 400 g prepared hummus
- 200 g feta
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons plain Greek yoghurt
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper
For the dressing and garnish:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1½ tablespoons honey
- 50 g pine nuts
- Finely grated zest of 1 lemon
- Flaky sea salt
- Freshly ground black pepper
How To Make Asian Zing BBQ Marinated Chicken Thigh Kebabs with Charred Honey-Glazed Carrots and Parsnips with Whipped Feta Hummus
1. Preheat the oven to 220°C, or 200°C fan-assisted.
2. Peel the carrots and parsnips. Cut them lengthways into halves or quarters, keeping the pieces fairly thick so they retain their texture.
3. Place the vegetables on a large baking tray. Add the olive oil, smoked paprika, cumin, salt and black pepper, then toss until evenly coated.
4. Roast for 25 minutes. Drizzle over the honey, turn the vegetables and roast for another 10–15 minutes, until tender and deeply caramelised around the edges. For extra charring, place them under a hot grill for the final 2–3 minutes, watching carefully.
5. While the vegetables roast, add the hummus, feta, olive oil, yoghurt and lemon juice to a food processor. Blend until smooth and creamy. Season with black pepper and only add salt if necessary, as the feta is already salty.
6. Toast the pine nuts in a dry frying pan over medium heat for 2–3 minutes, tossing regularly until golden. Remove them from the pan immediately to prevent burning.
7. Whisk together the olive oil, balsamic vinegar and honey to make the dressing. Season lightly with salt and black pepper.
8. Spread the whipped feta hummus generously across a large serving platter. Arrange the warm charred carrots and parsnips over the base.
9. Spoon over the honey-balsamic dressing, scatter with the toasted pine nuts and finish with fresh lemon zest, flaky sea salt and black pepper.
10. Serve warm or at room temperature.