Recipes From the Ultimate Braai Book – Win a copy of Weber Classics

Weber Classics is the latest title from Weber. It includes all of the classics, as well as a few recipes you might never believe came off the fire.

To celebrate the imminent arrival of summer (the season of braaiing), have three recipes from this new title. We’re also giving away one copy of this book. Scroll down to the bottom for the entry details.

Roasted beetroot with rocket, goat’s cheese and pistachios

Serves: 6

Prep time: 20 minutes

Braaiing time: 45 minutes to and hour

6 golden or red baby beetroots, 800 grams–1 kilograms total, leafy tops and root ends removed.
Extra-virgin olive oil

Dressing
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon honey
½ teaspoon coarse sea salt
½ teaspoon freshly ground black pepper
150 grams wild rocket (about 8 cups)
100–120 grams crumbled goat’s cheese (about 1 cup)
3 tablespoons roughly chopped fresh tarragon leaves
½ cup shelled roasted, salted pistachios

Method

1. Prepare the braai for indirect cooking over medium heat 180°–230°C (350°–450°F).
2. Scrub the beetroots under cold water, and then lightlybrush them all over with oil. Braai the beetroots over indirect medium heat, with the lid closed, until they are tender but not too soft when pierced with the tip of a knife, 45–60 minutes, turning once or twice. Remove from the braai and place in a bowl. Cover with cling wrap and leave to stand at room temperature until cool enough to handle.
3. Whisk the dressing ingredients. Add ¼ cup oil in a steady stream, whisking constantly to emulsify. Set aside.
4. Remove the beetroots from the bowl and, using a sharp paring knife, cut off the stem ends and remove the peel. Cut each beetroot in half horizontally, then cut each half into quarters or eighths. Put the beetroots into a bowl, drizzle with ¼ cup of the dressing and gently toss to coat. Put the rocket into another bowl, drizzle with just enough of the remaining dressing to coat the leaves very lightly, 3–4 tablespoons, and toss to combine. Arrange the rocket on a platter or individual plates. Spoon the beetroots over the rocket. Top with the goat’s cheese, tarragon and pistachios. Serve immediately.

beetroot braai recipe

Cheeseburgers with mango-chili salsa

Serves: 4

Prep time: 20 minutes

Chilling time: 30 minutes to an hour

Braaiing time: 8 – 10 minutes

Patties
800 grams beef mince
½ teaspoon garlic flakes
½ teaspoon coarse sea salt or rock salt
½ teaspoon freshly ground black pepper

Salsa
1 large mango, cut into 1–1.5-cm cubes (about 1 cup)
2 tablespoons roughly chopped fresh coriander leaves
1 tablespoon fresh lime juice
1 medium serrano chilli, seeds removed and finely chopped
¼ teaspoon coarse sea salt or rock salt
4 thin slices cheese
4 hamburger rolls, split
Dijon mustard

Method

1. Combine the patty ingredients, keeping the mixture crumbly rather than compressed. With wet hands, gently form four loosely packed patties of equal size, each about 2cm thick. Don’t compact the meat too much or the patties will be tough. Using your thumb or the back of a spoon, make a shallow indentation 2–3 cm wide in the centre of each patty. This will help the patties cook evenly and prevent them from puffing on the braai.
2. In a non-metallic bowl, combine the salsa ingredients. Toss gently and refrigerate for at least 30 minutes or up to 1 hour. (After an hour, the fruit starts to become mushy.)
3. Prepare the braai for direct cooking over medium-high heat 200°–260°C (400°–500°F).
4. Braai the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness, 8–10 minutes, turning once when the patties release easily from the grate without sticking. During the last minute of cooking time, place a slice of cheese on each patty to melt, and toast the rolls, cut side down, over direct heat.
5. Spread the bottom half of each roll with mustard. Serve the patties warm on the rolls topped with some salsa.

cheeseburger braai recipe

Racks of lamb with wholegrain mustard and apricot glaze

Serves: 4

Prep time: 15 minutes

Marinating time: 30 – 30 minutes

Braaiing time: about 20 minutes

Glaze
M cup smooth apricot jam
½ cup wholegrain mustard
¼ cup extra-virgin olive oil
3 tablespoons finely chopped fresh thyme leaves
6 garlic cloves, crushed
2 racks of lamb, each about 1 kg, trimmed
2 teaspoons coarse sea salt or rock salt
1½ teaspoons freshly ground black pepper

Method

1. Whisk the glaze ingredients. Transfer 1/3 cup of the glaze to another bowl and set aside to brush on the racks of lamb when they come off the braai. Rub the remaining glaze all over the lamb, spreading more on the meaty side than on the bone side. Marinate the lamb at room temperature for 20–30 minutes. Season evenly with the salt and pepper.
2. Prepare the braai for direct cooking over medium heat 180°–230°C (350°–450°F).
3. Braai the lamb, bone side down fi rst, over direct medium heat, with the lid closed, until cooked to your desired doneness, about 20 minutes for medium rare, turning occasionally and watching closely to avoid flare-ups. Remove from the braai and brush with the reserved glaze. Leave to rest for about 5 minutes.
4. Cut the lamb between the bones into individual chops. Serve warm.

lamb rib recipe

Fill in your details in the form below to stand a chance to win one copy of Weber Classics: The Ultimate Braai Book. The competition closes on 31 October 2017.

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