NoMU Recipe Mailer Vol.65 Easy as Braai, March [901 KB]

65 

recipe 

pages 

This mailer was shot in the middle of a heat wave. 

A patch of hot weather washed over Cape Town 

that, at the time, made the idea off standing next 

to an open fire seem, well, a little on the light 

side of sensible. However, with the expert skills 

of Jan Braai on hand, we have still produced a 

selection of some of our favourite recipes for 

celebrating braaing as one of the best examples of 

common heritage for all South Africans. 

Pork fillet 

NoMU Just Salt 

NoMU Just Pepper 

Barbeque sauce: 

2 onions, finely chopped 

1 tsp crushed garlic 

1 ½ tsp puree 

½ cup brown sugar 

½ cup red wine vinegar 

1 tbsp apricot jam 

1 tbsp Mrs Balls chutney 

3 tbsp sweet chilli sauce 

1 tsp Dijon mustard 

1 tbsp Worcestershire sauce 

2 tsp NoMU Smokey Peri-Peri Rub 



pork fillet with bbq sauce 

Fry the onions and garlic until soft. 

Add all remaining ingredients and allow to simmer for 10-15 mins over a low heat. Blend the sauce in 

ablender or food proccesor until smooth and season with NoMU Just Salt and Just Pepper. Place the pork 

fillets in a ziplock bag. Pour in the BBQ sauce, seal well and squish to ensure the pork is completely 

smothered. Marinate for an hour. 

Cook over hot coals till just cooked inside and nicely caramelized on the outside. You can baste with extra 

sauce during cooking. 

Allow to rest before slicing. 

Serve with asian greens, fresh limes & extra chilli. 

Sauce recipe makes about 2½ cups. 

WINE PAIRING: I associate pork with the Germans. Their version of braaing is called “grilling”. And if there is one thing that is more German 

than eating pork it is drinking beer. To nominate one brand of beer would be pretentious. My favourite beer is the one that is nice and cold. 

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honey balsamic shallots 

½ cup balsamic vinegar 

50g honey 

1 tsp grated ginger 

1kg shallots, peeled with root 

section intact 

5 cloves of garlic, crushed 

5 sprigs of thyme, 

Olive oil 



Combine the balsamic vinegar, honey and ginger over a 

low heat until the mixture has reduced by a third and 

coats the back of a spoon. 

Place the shallots and garlic in foil (shiny side in). 

Sprinkle the thyme leaves over the shallots. Drizzle with 

olive oil and season with NoMU Just Salt and Just Pepper. 

Drizzle with honey balsamic glaze, seal tightly and cook 

over the coals until soft, sticky and caramelized. 

Tip: This can also be done in the oven; cover with 

foil and roast at 180˚C for 30 minutes then remove the 

foil and continue cooking until browned and yummy. 

coleslaw 

1 small purple cabbage 

1 small green cabbage 

1 apple 

juice of 1 lemon 

½ cup homemade mayonnaise (see 

recipe below) 

1 red onion, thinly sliced 

large handful Italian parsley, chopped 

¼ cup sultanas 



Thinly slice or shred the cabbages and place 

in a large bowl. Peel and grate the apple and 

immediately cover with lemon juice to prevent 

browning. Add to the cabbage along with the 

sultanas, red onion and Italian parsley. 

Add the mayonnaise and mix well. 

Season to taste with NoMU Just Salt and Just 

Pepper and refrigerate until required. 

red fish with chilli garlic butter 

4 fillets of the freshest fish 

(we used panga) 

1 tsp NoMU Hooked or Seafood Rub 

25g butter 

½ tsp crushed garlic 

juice of half a lemon 

1 red chilli (optional) 

Soft tortillas 

peperonata: 

1 yellow pepper 

1 red pepper 

1 red chilli 

olive oil 

To make the peperonata - Bbq the whole peppers 

and chilli until charred. Place in a bowl, cover with 

clingwrap and allow to cool, then peel, de-seed and 

roughly chop. Stir in a few glugs of olive oil and 

season to taste. 

To make the lemon garlic butter - melt the butter 

and stir in the crushed garlic, chilli (optional) and 

lemon juice. 

Brush the grid with olive oil. Brush the fish with the 

garlic butter before braaing over very hot coals. Cook 

for 3 minutes then turn and cook on the other side. 

Serve the fish on toasted tortillas with pepper 

caponata, fresh lemon and homemade mayo. 

WINE PAIRING: With fish I drink properly chilled 

white wine. My favourite white wines are the 

Unfiltered Sauvignon Blanc and the Unfiltered 

Chardonnay from Fleur du Cap. 

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stok brood with boerie 

500g cake flour 

1 tsp NoMU Just Salt 

10g instant yeast 

60g butter, melted & cooled 

125ml buttermilk 

160ml warm water 

Boerewors, good quality 

Skewers, soaked in water 

Place your sifted flour, salt and yeast in the bowl of an electric 

mixture. Add the butter and using the dough hook attachment, 

mix into the flour mixture. Add the buttermilk and water and 

mix to form a stiff dough. Knead the dough until it is smooth 

and no longer sticks to the sides of the bowl. You can of course 

do all of the above by hand. 

Cover the dough and leave at room temperature for half and 

hour. Knock the dough down and divide into 8 portions. Roll 

each piece of dough until it is approx 25cm long. Curl each 

piece around a green stick and place over gentle coals until 

cooked inside and nicely browned on the outside. Remove the 

stick and fill the hole with butter and a piece of juicy boerewors. 

Insert 2 skewers into a spiral of boerewors in a cross shape as 

this makes it so much easier to turn! Barbeque till just cooked. 

Serve with stok brood. 

leg of lamb 

with balsamic honey shallots 

Leg of lamb, deboned 

Olive oil 

3 tbsp NoMU Lamb or Roast Rub 



A few sprigs Rosemary (optional) 

6 smashed garlic cloves (optional) 

strips of lemon zest 

Tzatziki, ready-made 

Mini pita breads, ready-made 

Marinate the lamb overnight in olive oil, rosemary, garlic, lemon zest 

and NoMU Rub. 

Bring the lamb to room temperature before braaing over medium 

hot coals until medium or cooked to your preference. Allow to rest. 

Toast the mini pita breads over the coals until warm and golden. 

Slice the lamb and season with salt & pepper. Serve warm with 

balsamic honey shallots, warm pita breads and tzatziki. 

WINE PAIRING: These South African legends deserve 

another. Klipdrift & Coke. You should ALWAYS have 

enough ice at your braai to put in your Klipdrift & Coke, 

and to treat any burn wounds. 

WINE PAIRING: If I had to eat this meal with a knife and a 

fork sitting down at a table I’d drink wine with it. But the 

fact is that the assembled pita would be nice to eat with your 

hands, around an atmosfire. The pita in one hand and a cold 

Savanna in the other. 

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t-bone steak with coffee rub and 

home-made mayonnaise 

4 mature free range T-bone steaks 

4 tbsp olive oil 

2 tbsp NoMU Coffee Rub 

easy mayo 

2 organic egg yolks 

1 whole egg 

1 tsp Maille Dijon mustard 

¼ tsp NoMU Just Salt 

250ml Floralite 

(or any sunflower oil) 

Lemon juice to taste 

1 tbsp hot water 

Generously dry rub Coffee Rub all over the steaks, cover 

and set aside for 30 minutes. When you are ready to cook 

them, drizzle with olive oil and cook over hot coals till 

medium-rare. Allow to rest before slicing. Season with salt 

and serve with home-made mayo. 

easy mayo 

I’ve actually stopped using olive oil in home-made mayo as 

I find the flavour too over-powering. The following mayo 

takes 2 ticks to make and works every time! Simply pop 

the eggs, mustard & salt in a blender or food processor 

and whizz up. With the motor running, add the oil in 

a slow steady stream until you have a nice thick mayo. 

Continue blending and add a tablespoon hot water and 

lemon juice to taste. Check seasoning and serve. 

WINE PAIRING: If you’re slicing the steak up and serving it as a snack around the fire with the Mayo, then it would need to go with and 

aperitif. And there is simply nothing better than Gin & Tonic for the job. A G&T also helps to keep mosquitoes at bay which one needs to 

consider, living the tough lives that we do in Africa. I’m not fussy but Tracy tells me Bombay Sapphire is the only option. 

moroccan rice pilaf 

Olive oil 

1 onion, chopped 


2 garlic cloves, crushed 

4cm piece of fresh ginger, peeled and grated 

1 tsp NoMU Moroccan Rub 

200g basmati rice 

2 tbsp NoMU Vegetable Fond 

750ml water 

1 tsp honey 

Zest of 1 orange 

100g NoMU Pistachio & Sumac Dukkah 

200g dried apricots, chopped 

pomegranate seeds (optional) 

2 handfuls of fresh coriander 

Sauté the onion in some olive oil with a pinch of 

NoMU Just Salt until soft and translucent. 

Add the garlic and ginger and cook for 1-2 

minutes. Add the NoMU Moroccan Rub and cook 

until fragrant. Stir in the rice and pour in the 

prepared NoMU Vegetable stock. Stir in the honey 

and orange zest. 

Bring to the boil, cover then reduce to a simmer 

and cook for about 40 minutes until the stock 

has been absorbed and the rice is cooked. 

Stir in the dukkah, dried apricots, pomegranate 

seeds and coriander. 

bbq chicken salad 

4 deboned chicken thighs 

and/or breasts 

olive oil 

2 tbsp NoMU Poultry Rub 

3 tbsp dried cranberries 

3 tbsp red wine vinegar 

¼ cup spring onions, sliced 

2 garlic cloves, crushed 

asparagus tips, blanched 

2 tbsp pine nuts, toasted 

A few handfuls of Radicchio and 

rocket leaves, washed and dried 

croutons 

4 thick slices Ciabatta, 

torn into bite sized chunks 

olive oil 



crushed garlic cloves 

Stir the cranberries into the red wine vinegar and leave to 

soak and plump up. Break the bread into rough bite-size 

chunks, place in a baking tray and roast in the oven until 

crispy and golden brown. 

Debone the chicken pieces, drizzle with olive oil and rub 

with NoMU Poultry Rub. Cover and allow to marinate for 30 

minutes. Cook over medium hot coals until nicely browned 

and just cooked. Set aside to cool slightly before slicing into 

bite size pieces. 

Gently heat a ¼ cup of olive oil in a pan and sauté the spring 

onions and crushed garlic. Add the cranberries and the red 

wine vinegar to the pan and stir to combine. Season well 

with salt & pepper. Pour over the toasted croutons and leave 

to soak until the rest of the salad is made. 

On a large platter or in individual bowls, arrange the greens, 

asparagus and chicken. Sprinkle with croutons, cranberries 

and pine nuts and drizzle with remaining dressing. 

WINE PAIRING: To braai is a celebration of being South African, and our choice of drinks 

should reflect that. Pongracz would not only go well with this dish, but is good way to 

toast this singularly great piece of common South African heritage; the Braai. 

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NoMU Recipe Mailer Vol.65 Easy as Braai, March [901 KB]

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