Being a vegeterian, when I go over to dinner parties or to a braai people never know what to serve you and usually just slap a bit of mash potato on a plate and call it dinner! So I found some exciting alternatives for vegetarians to braai from Good House Keeping. So next time you are invited to a braai you dont have to feel left out, here is what you can try:
‘One of my favourite desserts to enjoy in the summer on a braai is mango,’ says Mike Reid from M Restaurants.
‘Serve it with some ice cream or a nice yogurt with a bit of granola.’
‘Roasted sugary fruits are great on the braai,’ says Sergio Sanz Blanco from Ametsa with Arzak Instruction.
‘Mix sugar with some spices like juniper berries, cardamom and cumin, coat the fruit then they’re ready for grilling.’
And it’s not just watermelon, kiwi and strawberries are other good options.
Sticking your wok straight onto the coals is a great way to cook veggies.
‘Chop up vegetables like courgettes, broccoli and peppers then stick the wok on the coals and you’ll have perfectly flamed vegetables,’ Hus Vedat, Executive Chef from Yosma told us.
‘Sprouts on the braai are great,’ says Dan Doherty, owner of The Royal Oak.
‘I love firing up the braai in wintertime. I cook them so they are almost burnt, then toss them in a sweet sticky sauce like soy & orange for a great vegetable side.’
‘I love savoy cabbage on the barbecue,’ says Andew Dargue from Vanilla Black.
‘The day before a braai I cut a savoy cabbage into quarters, steam until tender then cool.’
‘Once it comes to the braai itself, I brush it with olive oil, season with sea salt then sear on the grill on all sides until very brown and charred.’
‘Grilled bananas are delicious,’ says Hus Vedat. ‘Open one up in the centre and make incisions horizontally across the banana centre.’
‘I then like to fill the incisions with a diced up chocolate bar, wrap the banana in foil, and then drop directly onto the coals. After about 4 minutes on each side, peel the banana & scoop into a bowl & serve with ice cream.’
‘Cheese on the braai is delicious,’ Brett, Head Chef at Ember Yard tells us.
‘Camembert in its box, wrapped in foil is particularly great. The possibilities are endless!’
‘Grilling bread gives it that intense charred, smokey flavour and it doesn’t get fresher than this,’ says Eran Tibi, Head Chef at Bala Baya.
Eran particularly loves flatbread, which he cookes on the braai with parchment paper between each layer.
From: Good Housekeeping UK