Cape Snoek Braai (barbecue)

The snoek is a predator fish, similar to the barracuda or pike and at certain times of the year, large shoals enter the waters around the Cape coast and are caught in abundance, making the fish very affordable. Snoek plays an important role in South African cuisine (especially in the coastal areas).

Ingredients :
1 whole snoek (cleaned and butterflied)
Garlic, chopped
150g Butter
4T apricot jam
Salt & freshly ground black pepper to taste

Method :
Prepare a fire and allow to burn down to moderately hot coals.
In the meantime, melt the butter in a small saucepan on the stove.
Add the apricot jam and stir until it has blended with the butter.
Add the chopped garlic, according to taste and simmer gently for a few minutes.
Place the snoek on a braai grid (skin side down) and season lightly with salt & black pepper.
Baste with the butter sauce and place over the coals.
Grill over the coals, basting periodically, for about 30 minutes (depending on the size of the snoek) or until done.

Monday, 24th September 2007, is a public holiday in South Africa (Heritage Day) and is also recognised as National Braai Day. As a result, many South Africans will be partaking in one of the country's favorite pastimes (ie braaing) on this day. Some will most probably be doing a fish braai, but the majority of South Africans will be braaing lamb or pork chops, steaks, boerewors (sausage), chicken, kebabs and spareribs.

recipe snoek braai fish barbecue seafood

Spatchcock Barbecued Chicken

serves 6 - 8

Ingredients :
2 medium-sized spatchcocked chickens
4 Garlic cloves, chopped
1/4 cup Olive oil
2 tablespoons Soy sauce
1/4 cup rice wine Vinegar (or lemon juice)
1/4 cup Honey
1 teaspoon Thyme
1/2 teaspoon ground Ginger
1/2 teaspoon Mustard powder

Method :
Marinade the chicken in the rest of the ingredients (well mixed) for about 2 hours.
Prepare a fire in the grill.
Cook chicken on a medium heat for about 10 minutes on one side, then turn and baste with the marinade.
Continue cooking for a further 10 minutes or until done (turning and further basting, if necessary).

recipe spatchcock barbecue chicken

Marinated Steak Kebabs

Ingredients :
1 cup onion, chopped
1/2 cup vegetable oil
1/2 cup lemon juice
1/4 cup soy sauce
1 Tsp Worcesteshire sauce
1 tsp mustard, prepared
500g sirloin steak, cut in 4cm cubes
1 large green pepper, cut in 2cm pieces
2 medium onions, quartered
2 medium tomatoes, quartered
1 cup wood chips (apple, oak, hickory etc.)

Method :
Saute onion in oil, then remove from heat.
Stir in lemon juice, soy sauce, Worcestershire sauce and mustard and pour over meat and vegetables.
Cover and marinate overnight in refrigerator.
Remove meat and vegetables from marinade, reserving marinade.
Alternate meat and vegetables on skewers.
Soak wood Chips in water for 30 minutes.
Prepare the fire in grill. When the grill is up up temperature, add wood chips to let them start smoking.
Grill kebabs 5 minutes on each side over coals or until done, brushing frequently with marinade.

recipe steak kebab barbecue

Braai (BBQ) Pork Ribs

Ingredients :
4kg pork ribs
1 cup tomato sauce (ketchup)
2Tsp Worcestershire sauce
2 tsp brown sugar
1/4 cup light soy sauce
1 tsp garlic paste OR (1/4 tsp garlic powder)
1 small (pickling) grated onion OR (1/4 tsp onion powder)
1/2 tsp Tabasco pepper sauce
juice of 1 lemon

Method :
Combine all the ingredients (except for the ribs) to make a marinade.
Coat the ribs well with the marinade and place in a refridgerator for at least 30 minutes.
Wrap ribs in aluminum foil and place on the braai(BBQ) at medium heat for between 30 and 45 minutes.
Remove ribs from foil and coat with more of the sauce (marinade).
Grill on hot braai(BBQ) for 2-4 minutes per side. Add salt to taste.

recipe pork ribs barbecue pork ribs