Let’s Braai Some Peaches, Plums and Nectarines

For most of us, it is not summer without the evocative smell of a smoky braai. Firing up the coals and throwing on our meat of choice is usually a thing of joy.

However, the standard braai featuring meat and potato salad or coleslaw could be accused of being a little mundane or lacklustre, so here are some new and delicious braai suggestions, prepared by some of our favourite food personalities.

They’re all inspired by the season’s stone fruit, so that you may add some zest and excitement to your outdoor cooking this festive season.

Peach, bacon and chicken kebabs (Serves 8)

peach kebab

The Chicken

  • 600 g chicken breast fillets
  • 1 tbls grated ginger
  • 2 cloves grated garlic
  • 1/2 tsp turmeric
  • 1/4 tsp ground white pepper
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • Zest of 1 VERY Yellow lemon
  • 1/4 tsp cayenne pepper
  • 1/2 cup Greek yogurt

Cut the chicken breast into 16 chunks and place it into a bowl with the rest of the ingredients, stir well to coat, marinate for 30 minutes.

The Peaches

  • 2 large very firm cling peaches, washed.
  • 8 rashers of streaky bacon cut in half lengthwise
  • 4 wooden skewers that have been soaked in hot water for 40 minutes

Cut each peach into eight wedges and season with salt and pepper.

Wrap each peach wedge in a strip of bacon.

Divide the chicken and peach wedges between the four skewers, thread alternating the chicken and peaches.

Grill on the fire for 12 to 14 min. or until chicken is done, then brush with the glaze and cook for another minute or two.

The glaze

  • 1 tablespoon honey
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon very finely chopped coriander
  • 1 tsp sesame oil

Stir together and brush the kebabs just before taking them off the fire.

© Jenny Morris 2019

Pork and spiced plum sosaties (Serves 4)

braai sosaties

Marinade and Basting:

  • 6 plums, depipped and chopped
  • 1 small knob (3 cm) ginger, peeled grated
  • 2 cloves garlic, crushed
  • 2 star anise
  • ½ tsp (3 ml) dried chilli flakes
  • 2 Tbsp (30 ml) brown sugar
  • juice of 1 orange (80ml)
  • 2 Tbsp (30 ml) water

Place all marinade/basting sauce ingredients into a small pot and simmer to soften using a spoon to break down plums.

Cook to create a jam-like consistency.

Season to taste and puree if desired.

Meat

  • 2 pork neck chops – about 400g, cubed
  • 2 smoked pork rashers, thickly sliced

Arrange meat in a non-metal dish and pour over marinade.

Marinate for an hour if possible.

Thread meat, alternating smoked and unsmoked cubes onto soaked wooden skewers.

Braai over medium coals (or grill in the oven) basting with sauce as you go, until done to your liking.

Salsa

  • 4 plums, finely chopped
  • 1 small red onion, finely chopped
  • large handful fresh coriander, finely chopped
  • salt and milled pepper

Meanwhile toss salsa ingredients together.

Serve skewers with salsa on the side.

Stone Fruit Slaw

peach slaw

  • 1 tablespoon of Rice Vinegar
  • a big glug of Olive Oil
  • a couple of pinches Brown Sugar
  • the juice and rind of 1 Lime
  • Salt and Cracked Black Pepper to taste
  • half a red onion, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • a chunk of Fresh Ginger, peeled and grated
  • 3 Spring Onions, finely sliced
  • a handful of Fresh Mint Leaves, finely chopped
  • about 2 to 3 handfuls of various types of firm Stone Fruit, pitted and cut into strips

To make a vinaigrette for the slaw, mix together all the ingredients except the fruit, mint and coriander in a salad bowl. Finish by tossing the fruit in the dressing to coat and serve topped with fresh mint and coriander.

Recipes courtesy of  Juicy Delicious

For more recipes head to our recipe section.

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