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National Braai Day in South Africa...very exciting :)

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Doug Varrieur:
I received a wonderful email from a reader in South Africa asking for some marinade replacement recipes for Braai. Braai is South Africa's BBQ and it's taken very seriously. There's even a National Braai Day website full of recipes and history- http://braai.com/braai-recipes/  According to our South African friend meats and poultry are always marinated prior to cooking and non marinated meats are deemed boring and tasteless. I've chosen one of the traditional Braai marinade recipes to convert and to try on our very own Open fire Braai pit which we happen to have in the back yard :)

This recipe came from the braai website and I'm converting the marinade below.



Sweet Chilli Lambs Chops, photo courtesy of Amith Gosai.

Ingredients

    Any cut Lamb chops (4)
    3 green chillis
    1 clove garlic
    fresh ginger
    1/2 tsp salt
    1/2 tsp black pepper
    2 tsp brown sugar  (replace with 2 drops FAT TO SKINNY Zero Sweetener)
    1 tsp turmeric powder
    1tsp lemon juice
    1tsp Worcester Sauce
    2 tbsp olive oil
    2 tbsp bbq sauce (use twosweets sugar free BBQ sauce recipe here- http://www.fattoskinny.net/index.php?topic=2433.0 )

Method

    Mince the chilli’s, garlic & ginger then mix together in a big mixing bowl.
    Add the salt, turmeric powder, Zero & black pepper.
    Mix well and add the oil to form a paste.
    Add the bbq sauce, lemon juice & Worcester Sauce.
    When you have your marinade, rub it onto each chop making sure you coat them well. Allow to marinate in the fridge for an hour after which its ready to go on the hot braai.

Additional Advice

If you find it dry, make a quick basting sauce for it while on the grill. melt butter, peri peri sauce & honey. (replace the honey with FAT TO SKINNY Zero Sweetener 2 drops at a time until the mixture reached the sweetness level desired) mix well & pour over the chops as they’re getting braaied.

Peri Peri Sauce

What you need

    8 cloves garlic (finely chopped)
    ˝ cup oil
    ˝ cup grape vinegar (red or white)
    ˝ cup lemon juice
    ˝ cup water
    1 tot paprika powder
    1 tot chilli powder
    1 tot salt
    a few small hot chillies (peri-peri/African Bird’s Eye – chopped)

What to do

    Finely chop the garlic and throw this into a glass bottle or jar with the oil, vinegar, lemon juice, water, paprika powder, chilli powder and salt. Shake well until the ingredients are mixed and all the salt dissolved.
    Now taste the sauce and if you want it hotter, add one or more finely chopped chillies to the sauce and shake. You can add as many chillies as you wish and if, like me, you like quite a lot of burn then it might be wise to mix two batches, one with fewer chillies.
    Do not touch your eyes or any other sensitive parts of your body while you are making this sauce as the traces of chilli juice left on your hands will burn those sensitive parts. Go and wash your hands to get the chilli juices off them, and then still be careful.
    The sauce can be used immediately but will improve with age and last in your fridge for weeks. You will use the sauce as a marinade, basting sauce or normal dipping sauce on braaied food.

   

umpa:
YEAH!!!! ;D

Doug Varrieur:
Now here's a different type of BBQ for Memorial Day!

umpa:
You had me at lamb! :D

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