With National Heritage Day just around the corner and the Rugby World Cup in full swing South African’s are bound to celebrate the day with a good old fashioned braai (barbecue).

I usually go completely overboard.  Cooking for 20 people when we have only invited 2.  This I get from my mother.  We both love to feed people, we are feeders.  I’m not ashamed to admit it.

So this time around I’m keeping it simple.  Beers, burgers and boeries.  Everything can be prepared well in advance, even the day before.  Allowing you the time to relax and socialize with your friends while you serve them finger liking good food.

On The Menu:

Snacks:

Vegetable crudité with humus spiced with za’atar

Mixed roasted nuts

Grilled calamari tubes

Main Meal:

Veggie or lamb burgers  and boeries served with home made tzatziki on whole wheat bread rolls.  Yes the rolls and boeries are store bought, stop judging me.

Baby spinach salad with beetroot and feta.

A selection of locally produced craft beers.  People, I was super impressed with my local Tops at Spar.  They are well stocked with a large variety of beers to choose from.  If you want to buy in bulk and really stock up with the best that SA has to offer in the craft beer realm then check out Joburg Brew.  You can can have beers delivered to your door! #Winning

 Greek Lamb Burgers

What you will need:

500g Minced lamb (you can use half lamb half beef or even chicken if you wish)

4 Spring onions

1 Medium red onion

1/4 Cup mint leaves

1/4 Cup flat leaf parsley

1 tbsp lemon zest

1 tbsp dry oregano

1 tsp minced garlic

1 Egg

Salt & Pepper to taste

What to do:

Place all ingredients except for the egg and minced meat in a food processor. Pulse until all ingredients are finely chopped.

Using your hands mix minced meat with chopped vegetables, herbs and the egg. Form burgers and refrigerate until you are ready to braai.

Veggie Bean Burgers:

1 Can cannelloni beans

1 egg or vegan egg (1tbsp ground flax seeds with 3 tbsp water soaked for 15 minutes)

1/2 Cup grated baby marrow (zucchini)

1 Red onion

1/2 Cup oats

1/4 Cup psyllium husks

1/4 Cup pitted Kalamata olives

1/4 Cup sun dried tomatoes

Large handful of dill, parsley and mint

1 tsp dried oregano

1 tsp chilli flakes

Salt & Pepper to taste

What to do:

Place all ingredients, except for the egg, in a food processor and pulse until a chunky mince like consistency is achieved.  If you do not have a food processor you can mash the cannelloni beans with a fork and then mix the remainder of the ingredients with the beans.

Add the egg, mix well.  If the mixture seems a little watery add a touch more oats to aid in the absorption of the excess liquid.

Form burgers to your preferred size and refrigerate for at least 20 minutes before placing on the braai.

Tzatziki

Nothing beats home made tzatziki. Greek yoghurt with cucumber and garlic.  It’s that simple people. The best thing about it is that you can make it ahead of time.

What you will need:

1/2 Medium sized cucumber, grated

250g Greek yoghurt.  Make sure that you use yoghurt that is  made using the straining method.

2 tsp minced garlic (it’s best to use fresh garlic)

Salt & Pepper to taste

What to do:

The most important step of making tzatziki is to ensure that you remove as much of the water from the cucumber as you possibly can.  After grating the cucumber, squeeze as much water as you can out of it.  Place cucumber in a sieve over a bowl and salt the cucumber, this aids with removing the water.  Set the cucumber aside for at least 1 hour so that it can release as much of it’s water as possible.  Finally mix with yoghurt, garlic and season.  There you are done!  It’s that easy.

The tzatziki is a great accompaniment to the lamb and veggie burgers.

Braai burgers and boerewors; serve on a platters and allow your guests to help themselves.

Your friends and family will be left with wanting more.  And you, well you will be a hero.

We hope this has inspired you to try something different for your next braai.

Share your Braai day pics with us on Instagram and Facebook.  We would love to see what you get up to.

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