Remember Braai Boy? The guy who challenged himself to have a braai everyday for a whole year? Well he issued a challenge to a couple of bloggers, to create a meal using the braai for 4 people, for R200. I decided to make a 3 course meal (because all good meals should end in dessert).
Yip, 3 courses, 4 people, R200.
Side Note: Braai is the South African word for Barbeque, and R200 is about $16.
I love a challenge, so I set to work, searching on pinterest, thinking of ideas and scouting Spar for the prices of various products. Different Spars have different prices for certain things, which makes this a bit difficult, but I prevailed, and the total came to R194.49. How’s that for sticking to a budget? I also learnt that buying fruit and veggies loose, is generally cheaper than buying them pre packaged. Who would of guessed?
Starters consisted of crispy pita breads with a braaied red pepper and feta dip. I put the red pepper on the braai, shortly after I started the fire, and turned it regularly until it was nice and charred on the outside. After peeling off the charred skin, I blended it with some feta and served it with pita breads which I warmed on the braai. This gave them cool looking char marks and made the pitas nice and crispy. This is such a simple recipe, and definitely one I will be making again. (The detailed recipe can be found at the bottom of this post)
Total cost for starters: R43
Keeping with the Mediterranean vibes, the main course consisted of lemon, garlic, mint and yoghurt marinated lamb chops served with a braaied zucchini and feta salad (they are also called baby marrows, but zucchini sounds fancier), that was dressed with lemon, garlic and mint. Lemon and zucchini are a match made in food heaven.
Total cost for mains: R116
And finally dessert. My favourite course. I bought 4 jam doughnuts, removed the jam, cut them in half and placed them on a sheet of tinfoil on the braai. I let them get all toasty on the inside, and caramelised on the outside, before removing them and filling them with a chocolate ganache made with yoghurt. I melted the chocolate in a metal bowl on the braai – this is terrifying, I thought I was going to burn it. I think I will stick to the microwave in the future.
Total cost for dessert: R35
I don’t recommend taking photos and trying to braai at the same time. The fire is almost dead by the time you try and make dessert. That said, I still managed to get everything done.
Now for the recipes:
- 1 red pepper
- 150g feta
- freshly ground black pepper
- 4 pita breads
- 350g zucchini (baby marrows)
- ½ onion, sliced finely
- 2 Tbsp olive oil
- 1 lemon
- handful of mint, chopped finely
- 1 clove of garlic, crushed
- 100g feta, cubed
- 4 shoulder lamb chops
- 70g double thick (greek) yoghurt
- ½ lemon
- handful of mint, chopped
- 1 clove of garlic, crushed
- 4 plain doughnuts or jam doughnuts with the jam removed
- 1 slab (90g) Cadbury Dairy Milk Chocolate
- 80g double thick (greek) yoghurt
- Soon after you have started your fire, place your pepper on the braai and turn frequently until the outside is black and charred.
- Remove the blackened skin from the pepper, and cut out the centre bit with all the seeds.
- Add the pepper with the feta to a food processor and blend until its at your preferred consistency.
- Top with the black pepper.
- Place the pita breads on the braai, turn and remove when they have browned slightly.
- Cut the pitas into eighths and serve with the dip.
- Using a potato peeler, slice the zucchini into ribbons.
- Using a large piece of foil, form a bag, by folding it in half, and folding in the sides a few times.
- Add the zucchini , the finely sliced onion and the crushed garlic to the foil bag with the olive oil.
- Close the bag, by folding over the top a few times, and place on the braai.
- Cook the zucchini and onion for about 15 minutes, turning the foil bag regularly.
- Remove from the braai, and place in a bowl.
- Zest and juice the lemon, and add it to the zucchinis with the freshly chopped mint and feta
- This salad can be served warm or cold.
- Zest and juice half a lemon.
- Add this to a bowl with the yoghurt, mint and garlic, and place the lamb chops in the bowl, ensuring that they are adequately covered with the marinade.
- Place in the fridge for at least an hour to marinate.
- Cook the lamb on the braai, until it is at your desired doneness.
- Place the chocolate in a metal bowl, and place the bowl on the side of the braai.
- Allow the chocolate to melt, and remove from the braai as soon as it does, as you don't want it to burn.
- Mix the yoghurt into the melted chocolate and place in the fridge to cool slightly.
- Remove the jam from the doughnuts (if you bought jam doughnuts) and slice them in half.
- Place a sheet of foil on the braai and put the doughnut halves on top of the foil.
- Allow the doughnut halves to brown and crisp up slightly before turning over and repeating the process.
- Spread the chocolate ganache on the one half of the doughnut, and make a delicious chocolate doughnut sandwich by closing it with another half of the doughnut.
- Eat while its still warm.