Why limit your summer grilling to the old standbys? Ignite your braai with these flame-licked alternatives
Braaied salt-and-vinegar potato chips
Add 4 large scrubbed yellow potatoes to a large pot of salted water. Bring to a boil; then lower the heat and simmer until the spuds are slightly tender, about 10 minutes.
Drain the water, let the potatoes cool and slice them into half-centimetre thick discs.
In a bowl, toss the slices with 3 tbsp of olive oil; season with salt and pepper.
Braai over medium coals until golden brown on each side, about 10 minutes. Sprinkle with salt and drizzle with brown vinegar – or malt vinegar, if you can find it.
Makes 4 servings
Braaied pineapple crush
Shortly before your guests arrive, braai fresh pineapple wedges over the coals until they soften and have dark grill marks, 3 to 5 minutes.
For each drink, muddle 2 braaied wedges with 20ml of simple syrup (1 part sugar dissolved in 1 part water) and ¼ tsp of vanilla extract.
Pour into a shaker along with 60ml of a white rum, and 30ml of fresh lime juice. Add ice, shake and strain into a cocktail glass over ice. Garnish with a slice of pineapple lightly dusted with black pepper, and a slice of lime, if desired.
Oysters with sake and jalapeño butter
What you’ll need
12 oysters, washed
2 tbsp sake
3 tbsp butter
1 tbsp black peppercorns, freshly ground
1 tsp diced jalapeño
How to make it
Put the oysters on the braai over hot coals, next to a cast-iron frying pan. Add sake to the frying pan; when it boils, add the butter and cook to light brown, about 3 minutes. Stir in the pepper and jalapeño. When the oysters open, move them to a platter and spoon on the butter sauce. Serve immediately.
Makes 4 servings