Recipe

Braai Box for 4-6

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Braai Box for 4-6

A delicious selection of braai meats with a bit of flair including mystical spiced Malay and apricot chicken kebabs, plaas thin and juicy boerewors, and "over the coals" poached lemon and coconut hake. There's a bit more in store with our cheesy homemade rustic garlic and herb Portuguese rolls and a change-up on the classic potato salad with this spinach, feta, and greens pesto roasted baby potato salad.




Ingredients to serve 2

  • Chicken Breast - each breast cut into 8 cubes
  • Turkish Apricots - soaked in boiling water
  • Thyme - leaves pulled from stem
  • Bamboo Skewers - soaked in boiling water
  • DD Kebab Marinade
  • Hake Fillets - take from freezer
  • Lemon - zested then cut into wedges
  • Lemongrass - sliced
  • DD Coconut Base
  • Boerewors
  • Chicken Spice
  • DD Shisha BBQ Sauce
  • Baby Potatoes - halved
  • Mayonnaise
  • Basil Pesto
  • Green Beans - stem end trimmed
  • Baby Spinach - long or thick stems removed
  • Feta - gently crumbled
  • Portuguese Rolls
  • Grated Mozzarella
  • Crushed Garlic
  • Dried Oregano
  • Butter (from your pantry)
  • Boiling Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breast - each breast cut into 8 cubes
  • 140g x Turkish Apricots - soaked in boiling water
  • 5g x Thyme - leaves pulled from stem
  • 8 x Bamboo Skewers - soaked in boiling water
  • 150ml x DD Kebab Marinade
  • 4 x Hake Fillets - take from freezer
  • 1 x Lemon - zested then cut into wedges
  • 40g x Lemongrass - sliced
  • 200ml x DD Coconut Base
  • 600g x Boerewors
  • 10g x Chicken Spice
  • 100ml x DD Shisha BBQ Sauce
  • 1kg x Baby Potatoes - halved
  • 200ml x Mayonnaise
  • 50g x Basil Pesto
  • 200g x Green Beans - stem end trimmed
  • 50g x Baby Spinach - long or thick stems removed
  • 60g x Feta - gently crumbled
  • 4 x Portuguese Rolls
  • 80g x Grated Mozzarella
  • 30g x Crushed Garlic
  • 5g x Dried Oregano
  • 60g x Butter (from your pantry)
  • Boiling Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Before braaing be sure to have your coals hot and ready. Marinate your chicken cubes in your DailyDish Kebab Marinade, pulled thyme, olive oil, salt, and pepper. Prepare a foil parcel for all of your hake portions (make sure it's double-layered - See Gino's Tip), place your fish on your foil, add your DailyDish Coconut Base, lemon zest, sliced lemongrass, and season with olive oil, salt, and pepper.

Washing Instruction

Wash your hands, lemon and lemongrass well.

Gino's Tip

Make sure that your sheets of foil are much bigger than the area the fish takes up so that you can close and crimp before placing it on the braai.

Malay Sweet Apricot Kebabs

Once your kebabs have marinated, start making your kebabs by alternating the chicken cubes with your soaked Turkish apricots. Place your kebabs on the braai and cook them for 2-3 minutes on each side until nicely charred and tender.

Coconut and Lemon Hake

Place your coconut and lemon hake parcel on your grill and cook for 15-20 minutes until your fish has cooked through and your sauce is hot. Serve your along with your lemon wedges.

Spiced BBQ Boerewors

While your kebabs are flame grilling, place your boerewors on the grill and cook for 3-4 minutes on each side allowing each side to gain colour and char. Just before removing your boerewors baste with your DD Shisha BBQ Sauce.

Pesto Potato and Greens Salad

Toss your halved baby potatoes in a large mixing bowl with olive oil, salt, and pepper. Scatter onto an oven tray, reserve your bowl, and pop into the oven for 30 minutes. Toss your green beans in your reserved bowl with olive oil, salt, and pepper and scatter them over your baby potatoes in the last 15 minutes of roasting. Meanwhile, mix your mayonnaise and basil pesto. Once your vegetables are cooked, separate them then mix your roasted potatoes along with your pesto mayo, top with your roasted green beans, picked baby spinach, and crumbled feta.

Cheesy Garlic Rolls

Place your Portuguese rolls in a small baking tray packed closely together. Sprinkle over your cheese and drizzle over your butter and pop into the oven until your cheese is gooey and your rolls are lightly toasted about 4-5 minutes.