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Bolognese Quesadillas

I used Denny Bolognese sauce for this recipe, but you can always just use leftover bolognese, or make it from scratch. This was one of my favorite meals that we prepared on the TV show. It is so easy and extremely delicious.

WHAT YOU NEED:

  • 1 tot olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 500 g beef mince
  • 2 tots tomato paste (50 g)
  • 1 packet Denny Bolognese sauce
  • 1 tin Red Kidney beans, drained
  • Salt and pepper to taste
  • 300 g mature cheddar cheese, grated
  • 10 – 12 tortilla wraps

WHAT TO DO:

  1. Heat the oil in your potjie and fry the onion and garlic until soft. Add the beef mince and fry until brown.
  2. Add the tomato paste and let this mix and fry for a few minutes making sure everything is well mixed together.
  3. Next, add your Denny Bolognese sauce and the beans, and let this simmer for 15 – 20 minutes on low heat. Season to taste with salt and pepper.
  4. Build your quesadilla: Fill half of the wrap with a layer of bolognese, then top with cheddar cheese. Close the wrap, so now you have a half-circle. Then fold the wrap again, now you have a quarter circle. Carry on with the rest of the wraps
  5. Carefully arrange the wraps on your hinged grid, and braai over medium coals, and turn often. You need to approach them the same way as you would a braaibroodjie.
  6. They are ready to serve once the outside is toasted and crisp and the cheese melted on the inside.
  7. Add fresh chilis with the cheese is you are feeling adventurous.

Original Recipe by Braai.com

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Peri-Peri-Skilpadjies

You start by braaiing the skilpadjies over very hot coals, to caramelize the fat. Then you prepare your peri peri sauce. Serve it with toasted bread to mop up the sauce, peri-peri skilpadjies can be enjoyed as a meal on their own for breakfast, lunch or dinner. Alternatively, serve them with rice in starter portions as part of a more expansive braaied meal. The peri-peri sauce recipe as given below can also be used with prawns, steak, fish, or chicken.

WHAT YOU NEED 

  • About 6 skilpadjies

FOR THE PERI-PERI SAUCE:

  • ½ cup oil
  • 8 garlic cloves, chopped and crushed
  • 1 tot paprika
  • 1 tsp chili powder
  • A few fresh red chilies, chopped finely
  • 1 tsp salt
  • ½ cup vinegar
  • Juice from 1 lemon

WHAT TO DO

  1. Make a big fire and start by braaiing the skilpadjies over very hot coals until medium done. They will still cook a bit in the pan so do not overcook them.
  2. Using a fireproof pan or cast-iron pot, heat the oil.
  3. Add garlic, paprika, chilli powder, salt, fresh chilli and vinegar and let this simmer for a few minutes.
  4. Add the skilpadjies, then fry over high heat for about 5–7 minutes until they start to brown on all sides.
  5. Turn the skilpadjies a few times while in the sauce simmering and drizzle the lemon juice all over the skilpadjies.
  6. Serve straight from the pan or pot preferably with bread toasted over the coals.

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Braai Rolls with Cream Sauce

When you make this bread, don’t be shy to mix it up, We used all the bits of cheese left over in the fridge and chopped and mixed it together. Feel free to add anything that you think will go good with your cheese combo. Use the bread to soak up the cheese, almost like a fondue.
WHAT YOU NEED:
  • 1kg flour
  • 1 sachet instant yeast
  • 2 teaspoons (10 ml) salt
  • 2 teaspoons (10 ml) sugar
  • 500 ml lukewarm water
  • The mixture of cheese, use about 500g of cheese altogether.
WHAT TO DO:
  1. Make your dough by mixing the flour, yeast, sugar, and salt together. Add the water bit for bit and start to knead, you will most probably not use all the water. Knead the dough until it is soft and elastic. Let this rise to double the volume in a warm place.
  2. Once the dough has doubled in size, knead again and use a rolling pin to roll out the dough in a big circle. This circle must be big enough to cover the inside of your potjie, and then still be able to close on top.
  3. Spread butter or olive oil at the bottom of your potjie and place your circle of dough inside the potjie.
  4. Add all your chopped cheese and any other ingredient you feel like adding to the inside of your bread.
  5. Carefully take the ends of the dough and artfully arrange and close the top of the bread.
  6. Place the potjie on the fire with medium heat and a few coals on top of the lid.
  7. Bake the bread for about 30 minutes, have a quick peek into your pot at 30 minutes to see how things are going. Once the top is cooked and makes a hollow sound when you knock, you are ready to eat.
  8. Place the bread in the center of your table on a big wooden board and let guests cut pieces and dip the bread into the melted cheese. This pairs really well with a glass of white wine.

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Braai Marinade

WHAT YOU NEED:
  • 45ml (3 tbsp) chutney
  • 45ml (3 tbsp) tomato sauce
  • 45ml (3 tbsp) mustard
  • 45ml (3 tbsp) chili sauce (optional and according to preference)
  • 45ml (3 tbsp) white wine vinegar
  • salt and pepper, to taste
  • 1 chicken/beef/mutton stock cube, crumbled
  • 1 large onion, cut into strips
  • 1 each of green, red and yellow peppers, seeded and finely diced
  • 2 or 3 red or green chilies (optional and according to taste)
  • 2kg meat cutlets of choice or chicken portions
WHAT TO DO:
  1. Mix the chutney, tomato sauce, mustard, chili sauce, and vinegar into a thick paste. Season and add the stock, onion, and peppers. Mix well.
  2. Rub the mixture over the meat and refrigerate overnight to marinate.
  3. Prepare the coals for the braai.
  4. When the coals are ready, remove the meat from the marinade and braai, turning occasionally, until cooked according to your preference.

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