The ‘steaks’ have been raised

SOUTH African tradition shared across a number of our cultures is a sociable braai or shisa nyama.

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

Here are some Braai Day recipes to try this Heritage Day – the vegetarian braai pie is a must.

Marinated Steak Sosaties

Ingredients

• 1 cup Onion, chopped
• 1/2 cup Vegetable oil
• 1/2 cup Lemon juice
• 1/4 cup Soy sauce
• 1 tablespoon Worcesteshire sauce
• 1 teaspoon Mustard, prepared
• 1 medium sized Sirloin steak, cut in cubes
• 1 large Green pepper, cut in pieces
• 2 medium Onions, quartered
• 2 medium Tomatoes, quartered
• Skewers

Method

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.

Apricot and Masala Marinated Snoek

Ingredients

• 1 large snoek, mildly cured if available
• 1 -2 can fine apricot jam
• 2 tablespoons butter
• 2 tablespoons crushed garlic
• 2 tablespoons masala, spice coarse salt

Method

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.

Braai Pie       

Ingredients

• 45 ml butter
• onion
• 15 ml all-purpose flour
• 250 g spinach
• 150 g feta cheese
• 115 g (half a tub) cream cheese
• 3 ml nutmeg
• Salt and black pepper
• 1 x 250g roll of ready-to-roll puff pastry

Method

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.

Place the pie on a braaing grid and bake on the coals until the pastry is golden on both sides

Recipes courtesy of SA Breweries