Slaai and braai

Start the holiday season right!

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.

Bacon braai mielies

Serves 4–6

Can you feel summer in the air? The weather is warming – and that means it is time for some chisa nyama with friends.


  • 12 pieces of mielie
  • 12 rashers streaky bacon
  • Wholegrain mustard
  • Robertsons crushed chillies
  • Robertsons barbecue spice

  • Olive oil


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.

Lamb braai chops in curry marinade

Serves 6–8


  • 2–2.5 kg lamb chops
  • 30 ml oil
  • 2 onions, chopped
  • 10 ml Robertsons garlic flakes, rehydrated in boiling water for a few minutes and drained
  • 30 ml curry powder
  • 15 ml Robertsons turmeric
  • 15 ml Robertsons steak & chops spice
  • 300 ml brown vinegar
  • 250 ml smooth apricot jam
  • 4 Robertsons bay leaves, torn


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.

Summer braai chicken

Serves 4


  • 30 ml wholegrain mustard
  • 60 ml chutney
  • 15 ml oil
  • 15 ml Robertsons exotic Thai seasoning
  • 10 ml Robertsons rosemary
  • 8–10 chicken thighs


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.

Sour cream potato salad

Serves 8

Health tip

Lower the saturated fat in this dish by replacing half the sour cream with fat-free smooth cottage cheese.


  • 5 cups potatoes, cooked and diced
  • ½ cucumber, peeled and diced
  • 3 celery sticks, finely chopped
  • ½ onion, finely chopped
  • 5 ml Robertsons garlic salt
  • 5 ml Robertsons lemon pepper
  • 250 ml sour cream
  • 125 ml mayonnaise
  • 30 ml vinegar
  • 5 ml mustard
  • 3 hardboiled eggs


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.

Three-bean salad with Mrs BallsTM original recipe chutney

Serves 4


  • 1 x 410 g can KOO baked beans
  • 1 x 410 g can KOO butterbeans
  • 1 x 410 g can KOO red kidney beans
  • 1 green pepper, cored and cut finely
  • 1 red onion, peeled and cut finely
  • 125 ml red wine vinegar
  • 125 ml Mrs Ball’s original chutney
  • 50 ml olive oil
  • ½ cup micro herbs
  • Salt and pepper


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.

Beetroot and chutney salad with Mrs Ball’sTM original recipe chutney

Serves 4


  • 740 g beetroot, cubed, cooked and cooled
  • 1 tin KOO peas with mint
  • 120 ml Mrs Ball’sTM hot chutney
  • 45 ml chopped parsley
  • 45 ml chopped mint
  • 30 ml lemon juice
  • Salt and pepper


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.