Braai recipes on Pasella

Start by enjoying a glass of wine, specifically a classic Shiraz, which pairs well with lamb.

Keep the heat low and stable while cooking, ensuring the coals are well-prepared.

Cook the lamb for about three hours, depending on its size.

For the last two hours, baste the lamb with a red sauce made from thyme, rosemary, and salt, bruising the herbs to release their oils.

When the internal temperature of the lamb reaches 60 degrees Celsius and the meat is pink, remove it from the heat.

Let the lamb rest for 20 minutes before slicing.

At the second location, prepare snoek fish by placing it skin-side down on hot coals to prevent burning.

Make a marinade for the fish using two beers, white wine, olive oil, and lemon juice, and soak the fish in this mixture.

Cook the snoek for about 8 minutes, ensuring it is dry before cooking to keep it soft.

Prepare side dishes including sweet potatoes, corn fritters, pot bread, and a crispy green salad.

Enjoy the snoek with white wine, and mention that snoek freezes well for later use.

At the third braai, emphasize the importance of the marinade for the meat, which includes olive oil, pinotage, flour, parsley, coriander, pineapple, and black pepper, marinating overnight.

Cook the ribs indirectly over the coals to allow the fat to render without direct heat.

Baste the chops with a sauce made from basil pesto, cheese, pecans, breadcrumbs, salt, and pepper, then return to the heat to crisp up the topping.

Equipment Needed

Dietary

Allergens