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Top Braai Recipes for upcoming Heritage Day recipes courtesy of SAB

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Braais are a South African heritage; the steaks have been raised!

South Africa’s Heritage Day is when we set aside our grievances and come together to celebrate our country’s rich and diverse culture. One tradition shared across a number of our cultures is a sociable braai or shisa nyama.

The South African Breweries (SAB) celebrates its 120th anniversary this year and with that comes 120 years of social gatherings like Heritage Day with family and friends.

Beer, whether added into recipes or paired with dishes, is the perfect accompaniment to food.

Below are some SAB approved Braai Day recipes to try this Heritage Day (Wednesday, 24 September 2015) – the vegetarian braai pie is a must.

Steak SosatiesMarinated BoereworsMarinated SnoekBraai Pie Beer Bread
[schema type=”recipe” name=”Marinated Steak Sosaties” author=”www.braai.co.za” pubdate=”2015-09-21″ image=”//foodandchatter.co.za/wp-content/uploads/2015/09/image001-2.jpg” prepmins=”15″ cookmins=”30″ ingrt_1=”1 cup Onion, chopped” ingrt_2=”1/2 cup Vegetable oil” ingrt_3=”1/2 cup Lemon juice” ingrt_4=”1/4 cup Soy sauce” ingrt_5=”1 tablespoon Worcesteshire sauce” ingrt_6=”1 teaspoon Mustard, prepared” ingrt_7=”1 medium sized Sirloin steak, cut in cubes” ingrt_8=”1 large Green pepper, cut in pieces” ingrt_9=”2 medium Onions, quartered” ingrt_10=”2 medium Tomatoes, quartered” ingrt_11=”1 handful of Skewers” instructions=”1. Braai onion in oil and remove from heat. Stir in lemon juice, soy sauce, Worcestershire sauce and mustard – pour over meat and vegetables. Cover and marinate overnight in refrigerator. 2. Remove meat and vegetables from marinade, reserving marinade. Alternate meat and vegetables on skewers. 3. Braai kebabs 5 minutes on each side over coals, brushing frequently with marinade.” ]
[schema type=”recipe” name=”Beer-marinated Boerewors” author=”www.taste.co.za” pubdate=”2015-09-21″ image=”//foodandchatter.co.za/wp-content/uploads/2015/09/image002-1.jpg” prephours=”1″ prepmins=”30″ cookmins=”30″ ingrt_1=”2 tsp curry powder” ingrt_2=”1 tbspn tomato paste” ingrt_3=”340 ml Black Label” ingrt_4=”2 tbspn white wine vinegar” ingrt_5=”2 tbspn treacle sugar” ingrt_6=”1 tsp salt” ingrt_7=”1 onion, diced” ingrt_8=”1 clove garlic, chopped” ingrt_9=”¼ cup olive oil” ingrt_10=”500-600g thick boerewors” instructions=”1. Fry curry powder in a dry pan for 1 minute. Add tomato paste and stir. Deglaze the pan by adding beer and white wine vinegar.2. Bring to a boil then add treacle sugar, salt, diced onion and chopped garlic. Boil for about 2 minutes. Remove from heat and add olive oil. Let the marinade cool down slightly. 3. Place a pack of thick boerewors into a sealable plastic bag or container. Cover with the beer marinade and refrigerate for 1 hour. 4. Braai boerewors over hot coals (or on the gas if you’re in a hurry) and baste regularly with marinade or cook in the marinade in a preheated oven of 200°C.” ]
[schema type=”recipe” name=”Apricot and Masala Marinated Snoek” author=”www.fruitandvegcity.co.za” pubdate=”2015-09-21″ image=”//foodandchatter.co.za/wp-content/uploads/2015/09/image003-1.jpg” prepmins=”40″ cookmins=”20″ ingrt_1=”1 large snoek, mildly cured if available” ingrt_2=”1-2 can fine apricot jam” ingrt_3=”2 tablespoons butter” ingrt_4=”2 tablespoons crushed garlic” ingrt_5=”2 tablespoons masala, spice coarse salt” instructions=”1. Sprinkle coarse salt over snoek, and leave for 20 minutes. 2. Add other ingredients in saucepan, and slowly bring up heat until mixture is smooth and runny. Don’t allow to boil. 3. Rinse off salt from fish, and place skin side down on tinfoil, doubled over. 4. Roll up edges of tinfoil to make an impromptu pan, and transfer to braai. Pour sauce all over fish, and braai for about 20 minutes, or until meat turns white and firm. 5. Serve directly from braai.” ]
[schema type=”recipe” name=”Braai Pie” author=”www.eatout.co.za” pubdate=”2015-09-21″ image=”//foodandchatter.co.za/wp-content/uploads/2015/09/image004-1.jpg” prepmins=”30″ cookmins=”20″ ingrt_1=”45 ml butter” ingrt_2=”1 onion” ingrt_3=”15 ml all-purpose flour” ingrt_4=”250 g spinach” ingrt_5=”150 g feta cheese” ingrt_6=”115 g (half a tub) cream cheese” ingrt_7=”3 ml nutmeg” ingrt_8=”Salt and black pepper” ingrt_9=”1 x 250g roll of ready-to-roll puff pastry” instructions=”1. Chop and sauté the onion over a medium heat until soft. 2. Sprinkle the flour over the onions and add the spinach, allowing it to wilt. The flour should help absorb the extra liquid from the spinach. 3. Crumble in the feta and stir in the cream cheese and nutmeg. Season with salt and pepper. 4. Roll out the pastry on a lightly floured surface. 5. Add the filling onto half of the pastry, leaving the edges open. 6. Fold the pastry and press the edges together to stop any of the ingredients falling out of the sides. 7. Place the pie on a braaing grid and bake on the coals until the pastry is golden on both sides.” ]
[schema type=”recipe” name=”Garlic Cheddar Bacon Beer Bread” author=”www.yummly.com” pubdate=”2015-09-21″ image=”//foodandchatter.co.za/wp-content/uploads/2015/09/image005.jpg” description=”A traditional South African braai is not complete without garlic bread on the side. Instead of buying it, attempt this recipe that is sure to leave your guests wanting more.” prepmins=”15″ cookhours=”1″ ingrt_1=”3 cups self-rising flour” ingrt_2=”1/2 cup sugar” ingrt_3=”340 ml Castle Lite” ingrt_4=”1 cup shredded cheddar cheese” ingrt_5=” 1/2 cup bacon (chopped)” ingrt_6=”1 tbsp garlic powder” ingrt_7=” 1 tsp parsley” ingrt_8=”1/4 cup butter (melted)” instructions=”1. Preheat the oven to 375 degrees. 2. In a large bowl, gently stir together the flour, sugar, and beer until it was combined. Then gently stir in the cheese, bacon, garlic powder, and parsley. 3. Pour the batter into a greased bread pan. 4. Pour the melted butter on top of the batter. 5. Cook for 50 minutes to 1 hour or until a toothpick inserted into the bread comes out clean. Let the bread cool for at least 5 minutes before serving.”]
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Ovidiu Pacuraru
Co-Founder at Food & Chatter
"I love to ask locals what they had for lunch: to find Cape Town classics like the Steak, Egg, and Cheese Masala sandwich!"

Ovi is a passionate hobby cook and always looking to re-create and modify every dish he tastes! Ovi is a big subscriber to fusion food, and sometimes he just feels like whipping up one of his childhood favorites: a fusion of Romanian/German dishes.
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