{"id":35632,"date":"2024-09-02T12:17:41","date_gmt":"2024-09-02T10:17:41","guid":{"rendered":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/?p=35632"},"modified":"2024-09-02T12:17:41","modified_gmt":"2024-09-02T10:17:41","slug":"best-braai-ever","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2024\/09\/02\/best-braai-ever\/","title":{"rendered":"Best BRAAI ever!"},"content":{"rendered":"

Most South Africans will agree there\u2019s nothing quite like a braai. While meat generally takes centre stage, great sides can really tie an al fresco feast together. In celebration of Heritage Month, we asked the team at Shoots & Leaves in Umhlanga to share some tasty recipes that are bound to impress\u2026<\/strong><\/p>\n

CHAR-GRILLED SPRING VEGGIE SALAD WITH CHAKALAKA DRESSING
\n\"\"INGREDIENTS:<\/strong>
\nSalad:<\/strong>
\n4 colourful baby peppers, seeded and cut into large pieces
\n4 baby leeks, trimmed and sliced (2cm)
\n4 baby corn (halved)
\n2 cups sugarsnaps
\n2 cups colourful cherry tomatoes, halved
\n12 pak choi Leaves
\n1 cup fresh basil leaves
\n1 cup chopped spring onion (1cm)
\n1\/2 cup chopped chives
\n4 cups wild rocket leaves
\n<\/strong><\/p>\n

Chakalaka dressing:<\/strong>
\n1\/2 cup olive oil
\n1 tin Chakalaka
\n2 tbsp white vinegar
\n2 tbsp tomato paste
\n1 tsp ground cumin
\n1 tsp smoked paprika
\n1 tbsp honey
\n2 tbsp lemon zest
\nSalt and pepper<\/p>\n

ASSEMBLY AND SERVING:<\/strong>
\n1. Preheat a heavy griddle pan to a high heat. Grill the veggies and herbs in small batches with olive oil and season with salt and pepper. Grill until charred on the outside but still tender inside.
\n2. In a large bowl, combine the grilled veggies and herbs and drizzle with olive oil.
\n3. Top with dollops of thick Greek yoghurt and lemon zest.
\n4. Spoon the chakalaka dressing over the yoghurt dollops or serve separately.<\/p>\n

\n

TURMERIC, CORIANDER, AND MUSTARD SEED THICK NAAN BRAAI BREAD
\n\"\"INGREDIENTS:
\n<\/strong>1 1\/2 cups warm water
\n2 teaspoons active dry yeast
\n3 tablespoons melted butter
\n1 teaspoon salt
\n3 tablespoons turmeric powder
\n1 cup chopped fresh coriander
\n2 teaspoon mustard seeds
\n3 cups good quality all-purpose flour
\n
\nINSTRUCTIONS:
\n<\/strong>1. Mix warm water, melted butter and yeast in a large bowl. Let it sit for 5 minutes.
\n2. Add the salt, turmeric, coriander and mustard seeds to the mixture.
\n3. Gradually add the flour and knead until smooth (5-7minutes).
\n4. Roll into a tight ball and leave to rest, covered with a clean cloth for an hour in a warm spot.
\n5. Cut the dough into 6-8 portions.
\n6. Roll each portion into a ball and flatten gently with a rolling pin or your hands.
\n7. Heat a non-stick pan or heavy griddle pan over a medium heat.
\n8. Cook naan for 2-4 minutes on each side with a splash of olive oil, until golden brown.
\n9. Remove from the heat and cool on a rack.<\/p>\n

BRAAI TIPS
\nCook naan on a cast-iron pan or griddle pan over the braai coals for a crispy crust.
\nBrush with melted butter for extra flavour. Serve hot and soak up those braai sauces!
\n<\/strong><\/p>\n

\n

MELKTERT FROZEN LOLLIES<\/strong><\/p>\n

\"\"INGREDIENTS:<\/strong>
\n3 cups heavy cream
\n1 1\/2 cups full fat milk
\n1 cup condensed milk
\n1 tsp ground cinnamon
\n1\/4 tsp ground cardamom
\n1\/4 tsp salt
\n1\/2 tsp fresh vanilla pod extract<\/p>\n

INSTRUCTIONS:<\/strong>
\n1. In a medium saucepan, combine the cream, milk, condensed milk, cinnamon, cardamom and salt.
\n2. Heat over a medium heat, stirring occasionally, until simmering.
\n3. Remove from heat and stir in the vanilla.
\n4. Let the mixture cool, then cover and refrigerate for at least 2 hours.
\n5. Pour the mixture into ice cream pop moulds.
\n6. Insert cinnamon sticks and freeze for at least 4 hours or overnight.
\n7. To unmould, run under warm water for a few seconds.
\n8. Dust with shortbread crumbs and serve on a bed of crumbs. Dust with cinnamon.<\/p>\n

MEET THE TEAM<\/strong>
\n\"\"Robert and Robynne Colepeper are the foodie duo behind Shoots & Leaves. The couple met when they were both at chef school and have worked in the culinary world for the last 15 years. Five years ago, after living and working in the Seychelles, they decided to return home and opened their restaurant in Umhlanga. Passionate about using good-quality, local ingredients, they serve breakfast and lunch, changing their menu every day to keep things interesting and fresh. They also cater for private and corporate events.<\/p>\n

Details:<\/strong> The Boulevard, 19 Park Lane, Umhlanga; www.shootsandleaves.co.za<\/a>;
\n078 532 3970; rob@shootsandleaves.co.za; IG: @shoots_and_leaves_sa<\/p>\n

Photographs:<\/strong> Meva house media<\/p>\n","protected":false},"excerpt":{"rendered":"

Most South Africans will agree there\u2019s nothing quite like a braai. While meat generally takes centre stage, great sides can really tie an al fresco feast together. In celebration of Heritage Month, we asked the team at Shoots & Leaves in Umhlanga to share some tasty recipes that are bound to impress\u2026 CHAR-GRILLED SPRING VEGGIE […]<\/p>\n","protected":false},"author":115,"featured_media":35376,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[475],"tags":[343,4008,6739,11404,11405,350,253],"class_list":{"0":"post-35632","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"tag-braai","9":"tag-chakalaka","10":"tag-heritage","11":"tag-naan","12":"tag-naan-bread","13":"tag-recipe","14":"tag-shoots-leaves"},"yoast_head":"\nBest BRAAI ever! - Get It Ballito & Umhlanga<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2024\/09\/02\/best-braai-ever\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Best BRAAI ever! - Get It Ballito & Umhlanga\" \/>\n<meta property=\"og:description\" content=\"Most South Africans will agree there\u2019s nothing quite like a braai. 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