15 delicious Heritage Day recipe ideas that will impress
Chakalaka, lamb chops, corn, and potato salad.
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Gather your loved ones this Heritage Day and prepare these easy, proudly South African recipes for your braai day lunch come 24 September 2021.
These recipes include different types of meat, side dishes, salads, and desserts.
Salads and sides
Potato salad. Picture: iStock
Potato salad
Ingredients
2kg of potatoes, chopped
kosher salt
1 1/2 cup of mayonnaise
1 small red onion, finely chopped
1 tablespoon of Dijon mustard
1 tablespoon of lemon juice
1/4 cup of chopped pickles
1/2 teaspoon of paprika
4 hard boiled eggs, chopped
1/4 cup of finely chopped chives
Freshly ground black pepper
Butterhead lettuce, for serving
Instructions
In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. Drain and let cool slightly.
In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika. Stir until well combined. Fold in cooked potatoes, eggs, and chives, then season with salt and pepper. Refrigerate until ready to serve.
Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.
2 green bird’s-eye chiles (Thai chiles), seeded and chopped
2 cloves garlic, crushed
50 grams of ginger, finely grated
2 tablespoons of mild curry powder
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
5 large carrots, scrubbed, topped, tailed and grated
400 grams of canned chopped tomatoes
2 tablespoons of tomato paste
400 grams of canned baked beans
2 sprigs fresh thyme, leaves only
Salt and freshly ground black pepper
Instructions
Heat the oil in a pan and fry the onions until soft and translucent. Add the chiles, garlic and half of the ginger (reserve the other half to add right at the end). Add the curry powder and stir to combine. Add the bell peppers and cook for another 2 minutes. Add the carrots and stir to make sure they are well combined with the other ingredients and coated in the curry powder. Add in the tomatoes and tomato paste and stir. Cook until the mixture is well combined and slightly thickened, 5 to 10 minutes.
Remove from the heat and add the baked beans, thyme and remaining ginger and stir to combine; season with salt and pepper. Serve hot or cold.
Whisk together olive oil, lemon juice, garlic, spices and herbs.
Place the pork chops in a suitable marinating dish or a large Ziploc bag. Pour over the marinade and make sure the pork chops are all covered in the the marinade. Cover and allow to marinate for at least 30 minutes but up to 24 hours in the fridge.
Preheat an outdoor grill for at least 5 minutes on the highest setting. Add the pork chops then cook for 2-3 minutes per side, rotating, and turning to make sure the chops are evenly browned. If the fat cap is very big, stand the chops on the fat side and allow to cook and the fat to render for a few minutes.
Take the chops off the heat when their internal temperature reaches 145ºF / 62ºC, cover with foil and allow to rest for at least 5 minutes.
Prepare dry rub by combining all ingredients into a large bowl and stirring until fully incorporated
Coat steak with dry rub until all surfaces are covered
Heat a skillet on high heat with oil. Place steak in skillet and cook for about 4 minutes per a side or until desired doneness. Let rest 5 minutes before slicing and serving. Enjoy!
Braai garlic and peri peri chicken. Picture: iStock
Ingredients
12 chicken
6 peeled cloves of garlic
peri peri spice rub
Instructions
Use a sharp knife and make one cut along the bone of each drumstick.
Place a halved garlic clove in each of the drumsticks, pressing it into the meat through the slit.
Rub peri peri spice into the exposed parts of meat, and sprinkle some onto the skin if you have extra. Cover the chicken and leave it to marinade for 20 minutes to 2 hours.
Braai the drumsticks over medium coals for about 10 to 15 minutes, turning regularly.
Add rice, Rooibos tea leaves and brown sugar to the bottom of your lined baking dish.
Place the cooling rack over the rice, lay the fish on top, season with salt and pepper and place the baking dish over low heat. Leave on the heat until the rice mixture starts to smoke and sugar begins to melt.
Seal the dish tightly with tinfoil (try have the tinfoil not touch the fish), leave over the heat for another 1-2 minutes, then turn off the heat and leave the fish to smoke for 8-10 minutes or until tender.
Remove the fish, season with lemon zest, salt and pepper, and dill on top.
This recipe was found supplied by SA Braai Masters
If you are vegetarian/vegan
Vegan braai kebabs
Vegetarian braai kebabs. Picture: iStock
Ingredients
1 onion
mushrooms
Frys sausages
sweet peppers
oil
chutney
smokey bbq marinade
Instructions
Cut all your ingredients into bite-size chunks and arrange them in any order on a kebab stick.
place these in a container and mix chutney with oil and smokey bbq and let them marinade.
225g of mushrooms 1 medium carrot 1 1/2 cups of broccoli florets 1/4 medium onion 2 medium garlic cloves 2 tablespoons of oil such as olive oil, avocado oil or grape seed, plus more for cooking 1 teaspoon of smoked paprika 1 teaspoon of chili powder 3/4 teaspoon of fine sea salt 1/4 teaspoon of fresh ground black pepper 1 can of black beans, drained and rinsed 1/3 cup of walnut halves 2 cups of packed spinach leaves handful tender fresh herbs like chives, parsley or cilantro (optional) 1/2 cup of panko breadcrumbs or use homemade breadcrumbs 2 large eggs or flax eggs 1 tablespoon of tomato paste 3/4 cup of cooked brown rice bread rolls, lettuce, tomato, cheese and favorite burger sauces
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Instructions
Heat the oven to 400 degrees F. Line two rimmed baking sheets with foil, parchment paper or silicon baking mats.
Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Roughly chop the mushrooms, carrot, broccoli and onion into 1/2-inch chunks. Toss vegetables into the bowl of a food processor. Add the garlic, olive oil, smoked paprika, chili powder, salt and pepper. Close the lid and pulse 10 to 20 times until coarsely ground.
Spread the ground vegetables onto one of the lined baking sheets. Pat them down with a spatula until a very thin layer of vegetables covers the majority of the baking sheet. Roast the vegetables for 15 minutes. (If the veggies around the outer edges start to turn dark brown, stir and press them back down into a thin layer).
Meanwhile, spread the drained black beans onto the second baking sheet in one layer. When the vegetables have roasted for 15 minutes, stir them and press into a thin layer once more. Transfer both baking sheets (vegetables and the black beans) to the oven. Roast until the beans begin to split and look dry and the vegetables look drier and toasted, about 15 minutes. Let everything cool.
While the beans and vegetables roast, rinse the food processor bowl and pat dry.
Place the walnuts, spinach and fresh herbs in it. Pulse until they are about the size of breadcrumbs.
Add cooled beans and pulse 5 to 10 times until the beans look crumbly with large crumbs.
Add the roasted vegetables, panko breadcrumbs, eggs and the tomato paste. Pulse until everything is just combined. You want to keep some texture, don’t pulse until a smooth mixture.
Scrape the mixture into a bowl and fold in the rice.
Refrigerate the veggie burger mix up to 24 hours. Or make patties, cook them and freeze wrapped in foil up to 3 months.
When you are ready to make the burgers, divide into 8 equal portions (about 3 1/4 ounces or 90 grams each). Form each portion into a 1/2-inch thick patty.
Heat a skillet over medium-low heat, add oil, and then place patties in one layer. (We use about 1 tablespoon of oil to cook 4 burgers). Cook until heated through, firm and browned on both sides, about 4 to 6 minutes on each side. If any bits fall from the sides as you flip, press them back into the sides of the patty. Be careful when flipping so they stay together.
For an outdoor grill, we recommend placing a cast iron pan or griddle over a low fire to cook the burgers.
Make the pastry according to recipe instructions then blind bake until golden brown and crisp. Remove from the oven and allow to cool.
To make the filling, heat the milk, cream, vanilla, almond extract and nutmeg in a saucepan over medium heat.
In a mixing bowl, whisk together the egg yolk, sugar, flours and salt.
Once the milk is hot, whisk two ladles full of the milk into the egg mixture to temper the eggs.
Pour the egg mixture back into the saucepan and cook until thickened, whisking continuously. Cook the custard for 2-3 minutes until thick and smooth.
Pass the custard through a fine-mesh sieve. Beat in the butter.
Pour the custard into the prepared crust. Spray a piece of parchment paper with cooking spray then press onto the surface of the custard to avoid a skin from forming.
Place the milk tart in the fridge and allow to set for at least 4 hours but ideally overnight.
Before serving, dust the cinnamon over the milk tart. Slice and serve.
Strawberry jelly and homemade custard. Picture: Pinterest
Ingredients
1 box strawberry jelly
1/2 packet of Marie Biscuits, crushed
500 ml of milk
4 teaspoons of custard powder
As needed white sugar
Instructions
Prepare jelly according to instructions on the packet. Pour jelly in serving glasses and let set in the fridge.
Top jelly with crushed Marie biscuits.
Dissolve custard powder in milk. Add to a pot and cook while continuously stirring until thickened. Sweetened with sugar. Let custard cool completely. Add custard on top of biscuits.
