Braai recipes

The ultimate breakfast braai bagel

20 minutes

Braai recipes

Lamb’s tails with monkeygland sauce

40 minutes

Braai recipes

West Coast mussel pot

Name: Chutney chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: free-range chicken thighs 8,Woolworths BBQ spice rub 1T,sunflower oil 2T,fruit chutney ½cup,For the grilled bread salad: ,red peppers 2,red onions, quartered 2,ciabatta, torn into chunks 4slices,pitted Kalamata olives 12,celery, finely chopped 2stick,leaves from one bunch celery, chopped , capers 12,For the dressing, mix ,red wine vinegar ¼cup,olive oil 4T,garlic, crushed ,sea salt and freshly ground black pepper, to taste

By Clement Pedro

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

2 x 500 g packs Woolworths frozen mussels with garlic- and-herb butter, thawed
3 T extra virgin olive oil
200 g baby leeks, cut into thick rounds and washed
200 g Woolworths hot-smoked snoek, flaked and bones removed
½ cup water
roosterkoek or ciabatta, for serving

Method

1. Bring the mussels to room temperature.

2. Add the oil, leeks and snoek to a potjie over medium coals. Once the leeks have softened, add the mussels and garlic butter included in the pack, gently stir through and cover with a lid. The mussels take less than 10 minutes to cook.

3. When the flesh is soft and plump, remove the pot from the coals and serve directly on the table, resting the potjie on a wooden board. Serve with roosterkoek or ciabatta to soak up the sauce.

Photograph: Jan Ras
Production: Emma Nkunzana
Recipes: Clement Pedro

Find more braai recipes here.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Chutney chicken

Maylene’s griddle scones

Easy cornbread

Cheese roosterkoek

Coconut chapattis

The ultimate breakfast braai bagel

Oat porridge pot bread

Sweet baby Grace’s ribs

Tandoori-style chicken

Mustard-and-apricot snoek

Lamb’s tails with monkeygland sauce