Summer means your patrons will want to be outdoors enjoying a long, relaxed braai. Here are several great braai and salad recipes to try from Robertsons spices and Mrs Ball’s chutney while celebrating the warmer weather.
Can you feel summer in the air? The weather is warming – and that means it is time for some chisa nyama with friends.
Rinse the corn and place in a microwave-proof dish. Cover with clingfilm. Microwave on 100% power for 3½ minutes.
Spread each bacon rasher with wholegrain mustard. Sprinkle with Robertsons crushed chillies and barbecue spice. With the mustard side inwards, wrap and stretch a bacon rasher from the short end of each piece of corn, down the length and back around to the starting side.
Spike a skewer through the corn lengthwise to secure the bacon at both short ends. Brush with olive oil. Cover and refrigerate until required.
Braai over moderate coals for 10–15 minutes, turning often, until the corn has light braai marks across it and the bacon is crisp.
Fry the onions in the oil for about 4 minutes, until they are soft and golden but not brown.
Add the Robertsons garlic flakes, curry powder, Robertsons turmeric and Robertsons steak & chops spice and fry for another minute.
Stir in the vinegar and jam and heat until boiling. Boil for 10 minutes.
Remove the marinade from the heat and let it cool down to room temperature. Add the torn bay leaves to the marinade and pour it over the meat. Toss to coat and then cover the meat and marinate it for 24 hours.
Braai for about 8–10 minutes on hot coals, basting during cooking.
Leftover marinade can be thickened by boiling for 5–10 minutes until reduced, and served as extra sauce before serving.
Mix the mustard, chutney, oil, Robertsons exotic Thai seasoning and Robertsons rosemary together.
Rub the mixture over the chicken thighs and braai over medium to hot coals until the chicken is cooked.
Lower the saturated fat in this dish by replacing half the sour cream with fat-free smooth cottage cheese.
Combine the potatoes, cucumber, celery, onion, Robertsons garlic salt and Robertsons lemon pepper into a large mixing bowl.
In a separate bowl, mix the sour cream, mayonnaise, vinegar and mustard.
Cut the eggs into quarters.
Combine all the ingredients, except the eggs, half an hour before serving. Place in a serving bowl, top with the eggs and serve.
Add all the ingredients, except the olive oil and seasoning, together in a salad bowl.
Mix the ingredients well and then drizzle with olive oil and season with salt and pepper.
Refrigerate for three hours, and toss the bean salad with the micro herbs before serving.
Place the cooked beetroot in a large bowl with the peas.
In a separate bowl, mix the chutney, parsley, mint and lemon juice. Season well and then toss together with the beetroot and peas. Allow to stand for 15–30 minutes to allow the flavours to infuse.
Transfer into a serving bowl and serve cold.