3 meals to make on the braai this Father’s Day

IF Father’s Day has crept up on you this year, and you’re still thinking of a special way to show your Dad how much he means to you, we’ve got you covered.

Why not celebrate Father’s Day with a feast fit for a king, fire up the braai grill and spend some quality time with your dad with some delicious food to feast on?

Here are three easy braai recipes that you can use this Father’s Day:

Crispy smashed potatoes

Ingredients

• 1 1/2 pounds baby Dutch yellow potatoes
• 4 tablespoons olive oil
• sea salt and freshly ground black pepper
• 1 teaspoon fresh thyme leaves

Method

1. Bring a large pot of salted water to the boil. Add potatoes, cover and cook over medium-high heat until just tender, about 10 minutes. Drain and let cool slightly – about 10 minutes.
2. Preheat oven to 450°C.
3. Place potatoes about 3 inches apart on a baking sheet lined with parchment paper.
4. Gently smash each potato with the heel of your hand to about 1/2-inch thickness.
5. Brush potatoes with olive oil. Season with salt and pepper and sprinkle with thyme.
6. Bake potatoes, rotating sheet halfway through, until lightly browned and crispy – about 30–35 minutes.

Also read: 3 soul-satisfying soups to warm up winter 

Pork Ribs 

Ingredients

• 1 tsp salt
• 3 tsp paprika
• 2 tsp cumin
• 2 tsp onion powder 
• 1 tsp chilli powder 
• 2 tsp brown sugar
• 1 tsp ground black pepper
• 6 tsp olive oil
• 2 garlic cloves 
• 20 grams ginger, fresh

Method

1. Place all the rub ingredients into a blender and blend together. Rub the ribs on both sides using all the rub.
2. Wrap the ribs individually in tinfoil. Bake in a preheated oven for 2 hours.
3. Remove from the oven. Braai them immediately or the next day.
4. Baste with basting sauce then place on a hot Braai/BBQ. Turn often, and baste every time you turn. Braai until golden brown and heated through.
   

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Spiced chicken with tomato salsa

Ingredients

• 4 free-range chicken breasts, skin on
• 2tbsp Baharat spice mix (typically a mix of black pepper, cardamom, paprika, cinnamon, cumin, cloves and coriander seeds)
• Juice 2 lemons, and cut extra wedges to serve
• 3 tbsp oil
• 2 garlic cloves, peeled and bashed
  For the salsa:
• 250g cherry tomatoes, diced
• A handful of coriander leaves, roughly chopped
• 2tbsp red wine vinegar
• ½ red onion, finely diced

Method

1. Toss the chicken breasts in a freezer bag or non-metallic bowl with the Baharat, lemon juice, oil and garlic. Leave to marinate for two hours, or overnight.
2. Remove the chicken from the marinade, season and cook on a hot barbecue for 20 to 25 minutes with the lid on, turning once until blackened and piping hot all the way through. You can also cook them in the oven for 20 minutes at 200°C, gas six.
3. To make the salsa, mix all the salsa ingredients together, and season well. Serve the chicken with the salsa, with extra lemon wedges on the side.

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