E
xotic recipes include Cajun
beef, pork ribs with soy, ginger
and black bean sauce, Chinese
hoi sin pork fillet rolled into
lettuce wraps, rump sosatie
with Argentinean chimmichurri sauce,
Greek lemon chicken stuffed with feta
mint and olives, Moroccan lamb with
braaied pitas.
Seafood is well represented: calamari
or prawns on the coals, seared tuna
with fire roasted crostini, lemony hake
parcels, smoked salmon with braaied
avo, crème fraîche and capers and
whole fish Thai style with lemongrass,
limes and chilli.
Several vegetarian (and a few
vegan) options are included, like
braaied
haloumi
cheese
with
lemon salad, braaied asparagus
with parmasan shavings, mealies
in lime, chilli and coriander butter,
and braaied ganoush (aubergine).
Side dishes partly prepared on the
braai yield temptations like Asian
potatoes, braaied oranges served in a
red pepper and feta salad, fire roasted
vegetables, cheesy garlic bread, roasted
butternuts served with a cashew salad
and wholegrain mustard dressing,
and braaied limes in pawpaw and
chilli salad. My favourite is the Italian
panzella salad – ciabatta slices are
toasted over the coals and tossed in a
roasted red pepper, purple onion, olive
and basil salad with tomato pip and red
wine vinegar dressing. Mouth watering
is the braaied pear, biltong and blue
cheese salad, but I do believe that this
is a meal on its own, as it is too rich to
be served as a side dish with a protein
saturated main meal.