The holidays are over, and mid-summer is behind us, but there’s still plenty of time to make the most of the warm season – and no better way to do that than around our outdoor tables.
From casual family braais on weekdays to sunny get-togethers with friends over weekends, getting outside to cook and share good food connects us to what is truly important in life.
For inspiration, Juicy Delicious has curated a new al fresco recipe collection showcasing the talents of top South African chefs:
- The Roasted Dad aka MasterChef winner, Shawn Godfrey leans into the perfect pairing of stone fruit and grilled meats with his recipe for Spicy Chicken Wings served on a peach, avo, mint and basil salsa.
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Ingredients:
- 1 kg chicken wings
- 1 cup mango achar (if you like your wings really hot use Hot Atchar)
- 1 cup mayonnaise
- 50ml sriracha
Salsa
- 3 ripe peaches
- 1 ripe avocado
- 1 red onion
- 20g fresh Basil
- 20g fresh Mint
Method
- Marinate the chicken in the achar for at least 6 hours, preferably overnight, in a sealed container.
Prepare a medium to hot fire and then braai your chicken. - Set aside the achar, you will still need this later.
Mix the achar, mayonnaise and sriracha sauce and place into your potjie pot. - Once the chicken is nicely browned (grill lines / charring adds to the flavour) then add it to the potjie pot.
- Keep the coals on low and slow and cook for 20-30 minutes or until tender and close to falling off the bone.
Salsa
- Dice the peaches and avocado into roughly 1cm cubes.
- De-stalk the herbs and then fine chop.
Finely dice the onion. - Season with salt and black pepper and then mix gently.
Assemble your dish by placing a good 4-5 tablespoons of salsa and the 4-5 wings on top.
- Masego Mbonyana, chef, recipe developer, and content creator of Meals with Masego fame, uses the stone fruit of the late-summer season for both savoury and sweet braai dishes that will delight family and friends. Her recipe for Grilled Nectarine, Prosciutto & Mozzarella Flatbreads combines lightly caramelized stone fruit with creamy, melted cheese and salty charcuterie – perfect for a quick evening family braai.
Ingredients:
Flat bread
- 2 cups plain flour
- 1 cup plain Greek yogurt
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 Tbsp olive or melted butter
Toppings
- 2-3 ripe nectarines, sliced into wedges
- 150 g fresh mozzarella, torn
- 6-8 slices prosciutto
- 1 cup wild rocket
- Olive oil
- Freshly cracked black pepper
- Lemon wedges, to serve
Method
For the flat bread:
- In medium mixing bowl add all the ingredients together using a wooden spoon until well
combined. - Transfer the dough to a floured surface and knead the dough for a few minutes until a
soft dough forms. - Roll the dough and divide into two equal pieces.
On a floured surface, roll each dough into a flat circle and set aside.
For the toppings:
- Prepare the braai to medium heat with a clean grid.
- Brush nectarine slices lightly with olive oil and grill cut-side down for 1–2 minutes until
lightly caramelised. Remove and set aside. - Brush flatbreads lightly with olive oil and place on the braai.
- Flip over. Scatter mozzarella over the flatbreads and move to indirect heat.
- Close the lid if possible and allow cheese to soften (2–3 minutes).
- Remove from heat and top with grilled nectarines and torn prosciutto.
- Finish with rocket, black pepper and a squeeze of lemon before serving.
- Cookbook author and MasterChef SA judge, Justine Drake combines the succulence of pork with the juicy ripeness of fresh plums with her Pork rashers with sticky plum sauce and fresh plum salsa recipe.
Ingredients:
Salsa
- 3 firm, ripe plums, cubed and finely chopped
- ½ red onion, chopped finely
- 1 tsp (5 ml) very finely chopped fresh ginger
- 1 chili, chopped
- Handful coriander leaves, chopped
- Juice (30ml) of 1 lime
- ½ tsp (3 ml) brown sugar
- Salt and milled pepper
Rashers:
- 2 ripe plums, peeled and cubed
- ¼ cup (60ml) sweet Indonesian soy sauce
- 1 Tbsp (15 ml) grated ginger
- 1 Tbsp (15ml) brown sugar
- 1 Tbsp (15ml) sambal oelek or 1 fresh chilli, chopped
- Juice (30ml) of 1 lime
- 8 pork rashers
- Salt and milled pepper
- Canola oil for greasing
Method:
- Mix salsa ingredients together. Season and set aside.
- Preheat oven to 200°C on grill function or heat a large non-stick pan until smoking hot.
- Blend plums, sweet Indonesian soy sauce, ginger, sugar, sambal olek or chili and lime juice together. Set aside.
- Brush pork with marinade. Roast/grill or fry, turning and basting frequently until cooked through, sticky and caramelized, about 8-10 minutes.
- Serve with fresh plum salsa.
- Caramelised peach and cream cheese cups by Celebrity chef, Jenny Morris highlights how simple and easy it is to make delectable desserts with stone fruit.
Ingredients:
- 2 cups cream
- 400g cream cheese, softened
- ¾ cup icing Sugar
- 1 tsp Vanilla Extract
- 6 medium peaches peeled and chopped
- 3 Tbsp brown sugar
- ½ tsp ground cardamom
- 200g ginger biscuits crushed
Method:
- Place the cream, cream cheese icing sugar and vanilla extract into the bowl of a food processor and blend, do not over mix, set aside.
- Place the peaches brown sugar and cardamom into a saucepan and simmer for 5 minutes, remove from the heat and cool completely.
- In pretty glasses layer the biscuit crumbs, peaches and cream cheese.
- Chill for 60 minutes before serving.
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