Dee’s 3 Course Braai Meal

Recipes by: Dee

Dee's 3 Course Braai Meal


2 carrots
1/2 red cabbage,
100g sugar snap peas
1/2 cup brown rice
100g salmon trout
1/4 cup sesame oil
2 tbsp mirin
2 tsp honey
100g salmon trout

Soda Bread

150g white bread flour
100g brown bread flour
1 tsp salt
1 tsp bicarbonate of soda
50g cheddar cheese
50g butter
250ml buttermilk

  1. Place the rice in a pot on the braai stand to cook.
  2. Using a peeler, peel the carrots and then peel it more to create ribbons of carrots.
  3. Place all of the veggies on the braai stand and cook until slightly charred and tender. Remove from the braai stand and cut into thin strips.
  4. Combine the sesame oil, mirin and honey to make a dressing. Toss that together with the cooked rice and shredded vegetables.
  5. Lightly sear the salmon trout and slice very thinly. Season to taste.
  6. To make the soda bread, combine all of the ingredients together except for the melted butter. Place the dough onto a piece of parchment paper and score the dough by cutting a cross in the center of it. Place it into a preheated cast-iron pot and bake for 25 minutes. When it comes off the heat, brush with the melted butter and allow to cool. Once it is cool, slice. brush with butter and return to the heat to toast. Once toasted, cut into cubes to make croutons.


Sticky Pork Belly

Big pinch of salt
drizzle of oil
1kg pork belly, skin off and cut into chunks
1/2 chopped onion
1 garlic clove
1 small knob ginger
1 red chilli, finely chopped
1/2 cup lager beer
1/2 cup orange juice
30ml soy sauce
30ml rice vinegar
30ml honey
5ml brown sugar
5ml Chinese 5 spice


1 cup flour
2 tsp baking powder
1/2 tsp salt
15g butter
1/2 cup water

  1. Season the pork belly and drizzle with salt. Place on the braai stand until slightly charred.
  2. Place the browned pork belly in a medium pot with the rest of the ingredients and cook on a low heat until very tender.
  3. While you wait for the pork, start on the dumpling dough by combining the flour and butter until it resembles crumbs. Add the rest of the ingredients, slowly adding the water until the dough is moist enough.
  4. When the pork is almost ready, dive the dumpling dough into 4-6 pieces and shape it into balls and add to the pot. Cover and do not open until they are ready.


Malva Pudding

2 cups cake flour
1 1/2 cup brown sugar
1 tbsp bicarbonate of soda
1/4 tsp salt
2 eggs
1 cup milk
1/2 cup lager beer
1/4 cup apricot jam
50g butter, melted

  1. Add all of the ingredients together in a bowl and mix well. Pour into a well-greased cast-iron pot and bake over medium hot coals. Towards the end of the bake, add some of the coals on top of the pot to brown the top of the pudding.
  2. Add all of the ingredients for the sauce into a saucepan and bring to a slight boil. Pour this over the baked malva.
  3. To make the anglaise, heat the milk, sugar, five spice and vanilla in a saucepan until just before it boils.
  4. Remove from the heat and pour over the egg yolks while whisking. Return the heat and stir until it thickens. Pour over the chocolate and whisk thoroughly.

Malva Sauce

1 cup fresh cream
1/2 cup lager
100g butter
1/2 cup brown sugar
1 tsp vanilla essence

Chocolate and Chinese 5 Spice Creme Anglaise

500ml milk
4 yolks
80g castor sugar
1 vanilla bean
1 tsp Chinese 5 spice
100g dark chocolate

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