When you’re braaing up a storm this Heritage Day, make sure you cater to your vegetarian friends with these easy-to-make recipes and braai snacks.
Make your next braai a vegetarian-friendly affair with these delicious dishes from My Vegetarian Braai
MOROCCAN-STYLE CHICKPEA KEFTAS WITH LEMON & MINT RAITA & MINI FLATBREADS
These keftas can be served as a quick snack or you can pop a couple of them into a pita pocket as your main meal and serve with a side salad.
SERVES 10
FOR THE RAITA
½ English cucumber
1 cup Bulgarian yoghurt
1 cup fresh mint, chopped
2 Tbsp grated lemon zest
FOR THE KEFTAS
1 packet bamboo skewers
1 can (400g) chickpeas, drained and rinsed
½ cup canned black beans
¼ cup dried breadcrumbs
½ onion, diced
½ cup chopped fresh parsley
½ cup chopped fresh coriander
½ cup chopped fresh mint
1 tsp ground cumin
1 tsp chopped fresh rosemary
1 tsp smoked paprika
Sea salt flakes and freshly ground black pepper
1 egg
Extra virgin olive oil
1 packet flatbreads
METHOD
To make the raita, grate the cucumber, wrap it in a tea towel and squeeze out the excess water. Mix the cucumber with the remaining raita ingredients and refrigerate to serve later once chilled.
Soak the bamboo skewers for 1 hour while preparing the keftas.
In a food processor, pulse the chickpeas until roughly chopped and place them in a mixing bowl. Stir in the black beans and the breadcrumbs.
Add the rest of the kefta ingredients, except the olive oil and flatbreads, and stir well. If the mixture is not wet enough to form a firm ball, add a drizzle of olive oil.
Take a palmful of the mixture and press it around the skewer, then roll it lightly to form a sausage. You can decide how big or small you would like to have each sausage. Repeat until all the skewers are done.
Place on a braai grid over medium-hot coals and braai for 4 – 6 minutes until cooked, turning regularly.
Serve with your favourite warm flatbreads and zingy lemon and mint raita.
BRAAIED BUTTERNUT & MISO PARCELS
This makes a nice change from the usual butternut stuffed with spinach and feta. The umami-rich flavour of the miso works so well with the sweetness of this favourite South African vegetable.
SERVES 4
2 large butternuts
4 cloves garlic, minced
2 Tbsp red miso paste
2 Tbsp honey
¼ cup extra virgin olive oil
2 Tbsp sesame oil
1 tsp dried chilli flakes (to taste)
Toasted sesame seeds and fresh coriander to garnish
METHOD
Halve and de-pip the butternuts.
Mix the garlic, miso, honey, oils and chilli flakes in a bowl and stir to combine.
Place each butternut half on a piece of foil and brush liberally with the miso mixture.
Wrap the butternuts with foil and place in the coals for 30 – 40 minutes, or until cooked through and soft when pierced with a knife.
Carefully remove from the coals, remove the butternut from the foil and serve garnished with sesame seeds and fresh coriander.
DOUGHNUTS WITH LEMON CURD, MASCARPONE & MIXED BERRIES
Who would have thought that DOUGHNUTS on the braai could taste even better than they already do!
SERVES 6
6 plain doughnuts, halved horizontally
1 punnet (300g) mixed berries
¾ cup whipping cream
1 Tbsp icing sugar
Fresh mint to garnish
FOR THE LEMON CURD
4 large eggs, whisked
½ cup sugar
4 tsp lemon zest
½ cup lemon juice
125g butter, cubed
1 tub (250g) mascarpone cheese
METHOD
Place the doughnuts on the braai grid over medium coals and toast for 1 – 2 minutes. Remove to cool for later use.
For the lemon curd, add the whisked eggs to a mixing bowl, along with the sugar, lemon zest and lemon juice, then whisk briskly.
Place the bowl over a pot of simmering water, making sure the bowl doesn’t touch the water, and stir occasionally.
Add the butter and keep stirring until the sauce thickens – this can take a couple of minutes. Once cooked, strain the curd into a jug and set aside to cool.
Whip the cream on high until it forms fluffy peaks.
Stir the mascarpone cheese into the cooled lemon curd and mix well.
Use a piping bag or spoon to top the doughnuts with the lemon curd mascarpone mixture.
Add the berries, a dollop of whipped cream and a sprinkling of icing sugar. Garnish with the mint leaves.
Images supplied.
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