Christmas is around the corner, and if you are feeling too lazy to spend hours hovering over the stove to prepare your Christmas meal, then you should consider making this delicious, easy, and wholesome Christmas braai menu for your loved ones.
This mouthwatering Christmas braai menu includes braai broodjies, braai lamb chops, grilled spiced mielies, macaroni salad, a grilled steak salad, and chakalaka to tie the whole meal together.
- 4 slices of white bread
- Soft butter
- Slices of cheese
- Slices of tomato
- Slices of onion
- Butter the bread on the outside as if you are making a Breville toasty.
- Sandwich the filling inside.
- Place the sandwiches in the cool indirect side of the grill to cook and melt through.
- To brown, move to the hot part of the grill and watch carefully
This recipe was found on foodchannel.com
Braai lamb chops
- 1kg of bulk lamb chops
- braai marinade
For the chimichurri sauce
- 1 cup of mint
- 1 cup of parsley, chopped
- 2 cloves of garlic, mashed
- 1/4 red chilli
- 1/4 cup of red wine vinegar
- sea salt to taste
- 1/2 cup of extra virgin olive oil
- Place the chops on the grill over medium for a couple of minutes (without any seasoning or marinade) to seal on each side. Remove from the grill and place in a deep tray. Brush with Woolworths Original Braai Marinade to coat. Set aside to rest at room temperature.
- In a mortar and pestle, grind together 1 cup chopped mint, 1 cup chopped parsley, 2 cloves mashed garlic, 1/4 teaspoon red chilli, 1/4 cup red wine vinegar, sea salt to taste, 1/2 cup extra virgin olive oil and salt and pepper.
- Add the sauce to the chops and serve.
This recipe was found on taste.co.za
- 8 mielies on the Cob
- ½ cup of butter or margarine
- 30ml or 2 tablespoons of Braai & Grill Spicy BBQ spice
- Boil the mielies until the kernels are plump then remove from the water.
- Melt the margarine/butter in a small pan then add the Robertsons Spicy Braai & Grill BBQ Spice, mix thoroughly and remove from the heat.
- Once the fire is ready place the mielies on the grill and allow to blister in the heat.
- Once the kernels start to darken brush the mielies with the seasoned butter and keep turning, making sure to brush all surfaces. Remove once the majority of the kernels are charred but not burnt.
- Reserve some of the seasoned butter to brush the hot mielies just before serving.
This recipe was found on whatsfordinner.co.za
Garlic and peri-peri chicken drumsticks
- 12 chicken drumsticks
- 6 peeled cloves of garlic
- peri peri spice rub
- Use a sharp knife and make one cut along the bone of each drumstick.
- Place a halved garlic clove in each of the drumsticks, pressing it into the meat through the slit.
- Rub peri peri spice into the exposed parts of meat, and sprinkle some onto the skin if you have extra. Cover the chicken and leave it to marinade for 20 minutes to 2 hours.
- Braai the drumsticks over medium coals for about 10 to 15 minutes, turning regularly.
This recipe was found on eatout.co.za
Grilled steak salad
- 250g of skirt steak
- 2 romaine hearts, cut in half lengthwise
- 1 red onion, cut into rings, keeping rings intact
- 2 avocados, cut in half, pit removed
- 1 cup of cherry tomatoes, halved
- 3 tablespoons of olive oil
- sea salt
- blue cheese, for garnishing
For the blue cheese dressing
- 3/4 cup of mayonnaise
- 1/4 cup of sour cream
- 1 teaspoon of worcestershire
- 2 tablespoons of lemon juice
- 1 tablespoon of white vinegar
- 2 tablespoons of chives
- 1 tablespoon of heavy cream
- blue cheese, crumbled
- In a small bowl, mix together all dressing ingredients. Stir until completely combined and set aside in refrigerator.
- Remove the meat from the refrigerator 1 hour before grilling. This will allow meat to be brought to room temp.
- Heat your grill on high for 10 minutes. While the grill is heating, pat dry your your meat dry with a paper towel and generously salt and pepper.
- Place your meat on the hot grill and allow to cook without moving for 4 minutes. Turn and cook for 3-4 more minutes and remove. Allow to rest under tented foil for 10 minutes.
- While your meat is resting, brush your lettuce, avocado and onions with olive oil and sprinkle with salt. Reduce the heat to medium-low and place all the vegetables on the grill, oiled side down. Brush the opposite side with oil. Once charring begins the vegetables are ready to turn. (About 2-4 minutes). Turn the lettuce and onions over and remove the avocado. Continue cooking until opposite side has some charring.
- While still warm, roughly chop the lettuce and slice the avocado. Then, separate onion rings.
- On a large platter arrange the lettuce, onions, avocado, halved tomatoes and sliced steak.
- Drizzle dressing over the top and sprinkle with extra blue cheese and chives.
This recipe was found on themodernproper.com
- 1 pack of elbow macaroni cooked, salted and drained
- 1 cup of mayonnaise
- ¼ cup of grape vinegar
- ⅔ cup of white sugar
- 3 tablespoons of prepared mustard (sauce)
- ½ teaspoon of ground black pepper
- 1 large onion chopped
- 1 green pepper seeded and finely chopped
- Mix all the ingredients together and lastly add the macaroni.
- Allow at least four hours to cool down.
- You may add small cubes of cheddar cheese if preferred.
This recipe was found on recipesallday.com
- 45ml of oil
- 1 onion
- 2 garlic cloves, crushed
- 1 green pepper, finely chopped
- 1 red or yellow pepper, finely chopped
- 3 red or green chilies, deseeded and chopped
- 400g of canned whole tomatoes
- 2 tablespoons of tomato paste
- 10ml of mild curry (or hot if you dare)
- 4 medium carrots, grated
- 1 medium cauliflower or broccoli, divided into florets
- 1 can of baked beans in tomato sauce
- salt and pepper for taste
- Peel and chop onion until fine. Peel, or scrub your carrots and grate them.
- Decan your tomatoes in a jug and blend until nice and smooth.
- Finely chop your garlic, peppers and chilies
- Heat some oil in a pan, add the onions, garlic, green peppers, chilies and curry powder and fry for about five minutes until nice and soft.
- Add carrots and cauliflower and tomato paste and mix well.
- Cook for a few minutes stirring occasionally, then add your tomatoes and cook at low heat until all vegetables are cooked but slightly crunchy.
- Add baked beans and seasoning, then allow to simmer for a few more minutes.
- Have a taste of your masterpiece and add salt and pepper if more is needed. Allow to cool, then serve and enjoy
This recipe was found on memo.co.za