Author: Media Two

Harissa aubergine

This vegan-friendly treat is super simple but looks oh-so impressive served up on a platter. 

INGREDIENTS

2 medium aubergines

2 1/2 tbsp. harissa paste

2 tbsp. maple syrup 

1 tbsp. lemon juice

1/2 tbsp. olive oil 

4 tbsp. pomegranate seeds

Small handful mint or coriander leaves

DIRECTIONS

Halve the aubergine lengthways and score the flesh with a small sharp knife in a criss-cross pattern, being careful not to cut through the skin. 

In a small bowl mix the harissa, maple syrup, lemon juice and some seasoning.

Brush skin side of the aubergines with the oil, then brush the flesh with half the harissa mixture. Braai skin-side down over medium heat for 10min, until the skin is charred and the flesh is tender.  

Brush the flesh side with the remaining harissa, then turn and braai flesh-side down for 5min until browned. Carefully remove from the grill, using a palette knife or thin-edged spatula if the aubergine sticks a bit to the bars. Sprinkle with the pomegranate and herbs and serve. 

Garlic and Herb Mushroom Kebabs

INGREDIENTS

150 g butter

400 g baby chestnut mushrooms

6 fat spring onions, trimmed and cut into 4cm pieces 

3 garlic cloves, crushed 

1 1/2 tbsp. fresh thyme leaves 

large handful parsley, chopped 

8 wooden skewers

DIRECTIONS

Soak six small wooden skewers in water for 30min. 

Trim and peel the shallots, leaving the root end intact. Cook in boiling salted water for 15min or until just tender but still keeping their shape. Drain well and set aside to cool.

Cut the halloumi into six equal pieces. Thread each skewer with a shallot, a bay leaf, a lemon slice and a piece of halloumi, then put into a non-metallic dish.

Crush fennel seeds, oil and garlic in a pestle and mortar (or use the end of a rolling pin and a small bowl). Season, then brush over the halloumi and shallots. Cover and chill for a couple of hours or overnight.

Braai the skewers for about 3-4min, turning occasionally, until golden.

Braai’d spicy squash quarters

INGREDIENTS

2 small butternut squash, quartered and deseeded

Coarse sea salt, to sprinkle

75 g melted butter or olive oil

4 tsp. steak seasoning

DIRECTIONS

Sprinkle the squash with coarse sea salt, brush with butter and sprinkle the steak seasoning over.

Cook over medium-hot coals for 20–30min until tender, turning occasionally. 

Braai’d Halloumi and shallot skewers

A fresh and invigorating taste sensation that everybody will love.

INGREDIENTS

6 small banana shallots

250 gram pack halloumi cheese

6 small fresh bay leaves

1 small lemon, cut into 6 thin slices

1 fennel seeds

1 olive oil

1 garlic clove, crushed

DIRECTIONS

Soak six small wooden skewers in water for 30min. Trim and peel the shallots, leaving the root end intact. Cook in boiling salted water for 15min or until just tender but still keeping their shape. Drain well and set aside to cool.

Cut the halloumi into six equal pieces. Thread each skewer with a shallot, a bay leaf, a lemon slice and a piece of halloumi, then put into a non-metallic dish.

Crush fennel seeds, oil and garlic in a pestle and mortar (or use the end of a rolling pin and a small bowl). Season, then brush over the halloumi and shallots. Cover and chill for a couple of hours or overnight.

Braai the skewers for about 3-4min, turning occasionally, until golden.

Barbecued sweet potato wedges

INGREDIENTS

Juice of 1⁄2 lemon

900 g sweet potatoes

8 bamboo skewers, soaked in warm water for 5min

2 garlic cloves, crushed4 tbsp. 

olive oil

DIRECTIONS

Bring a pan of salted water to the boil. Add the lemon juice and sweet potatoes, and cook for 15-20min or until almost tender. Drain and cool.

Cut the potatoes into thick wedges and push three on to each bamboo skewer.

Mix the crushed garlic and olive oil and brush over the potatoes. Braai over medium-hot heat for about 10min until tender and lightly browned. 

Braai’d Fruit with Mint Sugar and Boozy Mascarpone

A deliciously refreshing side. Replace marsala in the boozy mascarpone with elderflower cordial and omit the sugar, if you like. 

INGREDIENTS

Oil, to grease a selection of fruit, we used peach halves, peeled mango cheeks, wedges of watermelon and pineapple strips

For The Boozy Mascarpone 350 g mascarpone

2 tbsp. caster sugar

3 tbsp. marsala 

For The Mint Sugar 2 mint sprigs, leaves picked

75 g granulated sugar

1 finely grated zest lime 

3 tbsp Dark rum

DIRECTIONS

Lightly oil bars of your grid and braai fruit over high heat for 4-5min per side (in batches if needed), turning carefully with tongs and a thin spatula, if fruit is sticking.

Meanwhile, mix boozy mascarpone ingredients. Cover and chill until needed. Just before serving, pound mint, sugar and lime zest with pestle and mortar until mint is broken down.

Arrange fruit on a platter and serve with mint sugar and boozy mascarpone.

INGREDIENTS

MARINDADE

1 tablespoon olive oil

1 small brown onion, finely chopped

2 garlic cloves, crushed

1 cup (250ml) whiskey

1 tablespoon smoked paprika

1 tablespoon brown sugar

2 tablespoons Worcestershire sauce

1 (400g) can diced tomatoes

Pinch of hickory wood chips

2kg pork ribs

COLESLAW

1/2 (400g) white cabbage, trimmed and finely shredded

1/2 (100g) green apple, cored and juliened

2 green onions, finely juliened

1/4 cup (60g) smoked aioli (see “Smoked Roasted Garlic Aioli” recipe)

Salt and pepper, to taste

1 teaspoon black sesame seeds, to garnish

INSTRUCTIONS

Preheat oven to 160°C/140°C 

Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring, for 2-3 minutes or until onion has softened. Add whiskey and bring to a boil. Add smoked paprika, brown sugar, Worcestershire sauce and diced tomatoes and continue to cook for 15-20 minutes or until thickened. Cool. Pulse in a blender until smooth

Place ribs on a baking tray, brush with half of the marinade, cover with foil and cook in pre-heated oven for 1 hour or until tender

Put remaining marinade into a bowl and cover with plastic wrap

Add hickory wood chips to the burn chamber of the smoking gun. Put cup cover. Turn the smoking gun on and ignite wood chips. Smoke for a few seconds until the bowl is filled with a dense smoke. Let infuse for 3 minutes. Refrigerate ribs until ready to use.

Remove foil from ribs and brown ribs in the oven for a further 30 minutes, brushing regularly with marinade

For a smokier flavour, place ribs brushed with marinade in a baking tray and cover with foil and smoke again before serving

For the coleslaw, combine all ingredients except sesame seeds in a bowl and season. Garnish with black sesame seeds and serve with the ribs