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Ingredients

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Grilled Salmon Trout with Grapefruit and Dill

  • Salmon trout 1.4 kg
  • Dill, fresh 10 g
  • Garlic, cloves 17 g
  • Thyme sprigs, fresh 5 pc
  • Grapefruit 200 g
  • Robertsons Lemon & Herb Seasoning
    Robertsons Lemon & Herb Seasoning
    5 ml
    Added to cart: Robertsons Lemon & Herb Seasoning
  • Butter 15 g

Golden Braai Meilies

  • Coriander, fresh, chopped for garnish 52.9 ml
  • Robertsons Paprika
    Robertsons Paprika
    5 ml
    Added to cart: Robertsons Paprika
  • Whole Mealies 1.5kg
  • Butter 125 g

Vegetable Kebabs

  • Butternut 80 g
  • Baby Marrow 80 g
  • Pepper, green 53 g
  • Cherry tomatoes (rinsed and halved) 70 g
  • Patty Pans 95 g
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    20 ml
    Added to cart: Robertsons Veggie Seasoning
  • Butter 10 g

Lemon Butter Sauce

  • KNORR Lemon and Herb Marinade
    KNORR Lemon and Herb Marinade
    60 g
    Added to cart: KNORR Lemon and Herb Marinade
  • Butter 125 g
  • Cream 500 ml

Sweet potato Boerewors Boats

  • Potatoes, sweet 3 pc
  • Boerewors 250g
  • Dijon mustard 15 ml
  • Hellmann's Original Mayonnaise 3.57kg
    Hellmann's Original Mayonnaise 3.57kg
    45 g
    Added to cart: Hellmann's Original Mayonnaise 3.57kg
  • Fine Foods Tomato Sauce 30 ml
  • Onions 222 g
  • Robertsons Italian Herb Seasoning
    Robertsons Italian Herb Seasoning
    2.5 ml
    Added to cart: Robertsons Italian Herb Seasoning
  • Robertsons Cajun Spice
    Robertsons Cajun Spice
    2.5 ml
    Added to cart: Robertsons Cajun Spice
  • Garlic Powder 2.5ml

Cheesy Braai Muffins

  • Self raising flour 250 g
  • Cheese, Cheddar 125 g
  • Sweet-corn, frozen 125 g
  • Buttermilk/Milk 250 ml
  • Knorr Classic White Sauce
    Knorr Classic White Sauce
    62 g
    Added to cart: Knorr Classic White Sauce

Preparation

  1. Grilled Salmon Trout with Grapefruit and Dill

    • If the salmon Trout isn’t open already, carefully make a cut into belly of the salmon and clean out the cavity so you have a decent size pocket most of the way down the salmon to stuff. Then make slits in the skin about ½ cm deep and 2cm apart on both sides of the salmon.
    • In a small bowl mix the minced garlic and Dill then stuff the salmon with the garlic and dill mixture, then the slices of grapefruit and then the sprigs of thyme.
    • Drizzle melted butter onto the Salmon and Sprinkle Robertson’s Lemon and Herb seasoning.
    • Tie the salmon at 5cm intervals with kitchen twine and place diagonally on.
    • Foil, shiny side up and cook over braai until firm to the touch
  2. Golden Braai Meilies

    • Mix butter, coriander and Robertson’s Paprika together. Return to the fridge to chill.
    • Pull the skins of the mealies back. Rub the 4 mealies with the extra butter and then braai over medium to hot coals turning Frequently until cooked.
    • Cut the braaied mealies in half.
  3. Vegetable Kebabs

    • Combine all the cut vegetables then pour over the olive oil and sprinkle some Robertson’s Veggie Seasoning.
    • Thread vegetables on skewers.
    • Grill on heated Braai and keep turning until cooked.
  4. Lemon Butter Sauce

    • In a sauce Pan melt the butter and add Robertson’s Lemon and Herb Dry Marinade, stir until combined.
    • Add cream and bring to boil. Reduce to about half the Quantity or until it thickens.
  5. Sweet potato Boerewors Boats

    • Cut the sweet potato lengthways in half and wrap in foil. Bake in the coals until tender enough to scoop out of the flesh with a spoon.
    • Remove some of the flesh, taking care to leave enough of it in the peel to retain a firm shape.
    • Squeeze out the meat from the casing and mix with the rest of the ingredients. Add the sweet potato flesh and mix. Fill the hollowed out of the sweet potatoes with the Boerewors mixture and wrap tightly in a 2 layer of foil. Bake on a grid over hot coals for 20 minutes (Turning halfway through) until the meat is cooked through.
  6. Cheesy Braai Muffins

    • Preheat oven to 180˚c.
    • In a bowl mix together all the ingredients, reserving a little grated cheese.
    • Spoon the dough into greased muffin pans, top with reserved cheese.
    • Bake for about ±20 Minutes at 180°C or until golden and cooked through.