Braai Broodjie {Barbecued Bread}

Very popular among the South African crowd at BBQ's... I was first introduced to these over 6 years ago and haven't stopped making them since! Mainly served along side some grilled meat and veggies... these are really filling and delicious! They are also awesome the next day cold {or at least I think so!}. This recipe makes 4 braai broodjie's.


Ingredients:

8 slices of white bread
Aprox. 4 tbsp Mrs. H.S. Ball's Chutney {or apricot jam or softened butter}
1 medium onion- sliced
2 medium tomatoes- sliced
1 1/2 - 2 cups of shredded cheese

Spread chutney {or butter or apricot jam} over one of the slices of bread...

Sprinkle with a little cheese...

Add onion slices then tomato slices and sprinkle with salt and pepper to taste. {please ignore my sad onion slices... I was finishing off an onion half that I had used for another dish}...

Top with more shredded cheese. {I used a blended cheese here but plain cheddar or sharp cheddar is great too}

 Top with other slice of bread....

Grill over LOW heat, turning frequently until golden brown and cheese is melted. The trick here is very low heat so that the outside doesn't burn before the cheese gets melted. Serve immediately. Yum!

 Dedra

Print the recipe here: Braai Broodjie



NOTE: Mrs H.S. Ball's Chutney is usually found in international grocery stores or places like World Market because it is imported from South Africa.

Grilled Garlic Butter Bread Rolls

I got the idea for this bread from one of my husbands friends, who basically took this dough from store to grill  with one rise in between. It was good then and with a few additions {like the butter, garlic and parsley *wink*} we have made this a {very} frequent addition to our BBQ's.

Ingredients: 

1 bag of prepared dough {I use a bakery pre-made pizza dough}

¼ c melted butter

1 tbsp dried parsley

1 tbsp minced garlic

Allow entire dough to rise in bag {until doubled in size}. 

Then pick off enough dough to make 6 evenly sized balls and place dough-balls in baking dish.

Mix together the melted butter, parsley and minced garlic. 

Pour over dough balls and then turn balls around in mixture to coat all over. 

Set aside to allow dough-balls to rise again until doubled in size {about 45 minutes}.

 Over low heat, place dough balls directly on grate of grill. Turning frequently, cook until golden brown and done in center {about 15-20 minutes, but times vary greatly depending on heat temperature}.

Serve warm with apricot or fig jam and topped with shredded cheese {or if you are lucky enough to have access to whole green fig preserves... that is the BEST way to enjoy these}!

And that there is my easy, yummy Grilled Garlic Butter Bread Rolls! 

 Dedra

Print recipe here: Grilled Garlic Butter Bread Rolls

Rosemary Garlic Grilled Pork Chops

In the search for a nice marinade for pork chops, I stumbled upon a recipe that looked like a great base for an experiment. Below is what I ended up with and I love the taste it gave to our grilled pork chops. It was a big hit with the 'grill master' as well, so that is enough for me!

 Ingredients: 

1 c soy sauce

½ c water

1 tsp Worcestershire sauce

1/2 c brown sugar

1 medium-size sprig of rosemary {about 4”}, finely chopped

2 tbsp minced garlic

6-8 boneless pork chops

Chop Rosemary and combine all ingredients in bowl {except pork chops}. Mix well. 

Place pork chops in large zip-lock bags or seal-able container and pour marinade over, shaking to make sure all pork chops are covered. Place in refrigerator to marinate for at least 3 hours.

 Grill over medium heat until done {approximately 4-5 minutes on each side} or until preferred doneness.

And that's it! You could also put some of this marinade aside before you add the meat to use for basting. I will definitely do that next time!! Enjoy!!

 Dedra

Print this recipe here: Rosemary Garlic Grilled Porkchops