Sticky orange, ginger and honey glazed chicken on the braai

It is summer and time to braai!  We have been experiencing wonderful weather, and typically South African, tend to celebrate this with fire, good wine and even better food on the braai.

This recipe was adapted from a sticky rib marinade recipe which, with a few changes, works wonders on chicken.


8 chicken pieces (I used legs and thighs)

4 tablespoons honey

8 tablespoons thick soya sauce

1/2 -1 teaspoon chinese five spice (depends on taste)

1/2-1 teaspoon ginger

1 whole chilli, finely chopped

zest of 1 orange

juice of 1 orange

Mix all the marinade ingredients together, and place the chicken pieces in the marinade. Allow to marinade for at least an hour before braaiing. Prepare you coals, and braai the chicken slowly until cooked. Remember to brush the chicken regularly whilst braaiing. Serve with sides such as bread and salad.

Deboned lamb rib roll with Turkish apricots, bacon and thyme

It might be a bit late for this post but after a fabulous summer I realised that there might be a need for a menu and posts discussing only braai-related recipes. Although I have mentioned that the weather is cooling and there is a bite in the air, we are still experiencing stunning late summer days in Cape Town, and always have a mild and sunny winter day or two to look forward too that is perfect for braaiing.

This past Easter weekend was one of those perfect weather weekends and included a trip to the beach, soft serve ice cream and of course a braai or two!  Lamb tends to be traditional on Easter and I thus decided on lamb with a twist.

We recently bought a quarter lamb pack that included a lamb rib.  The deboning of the rib was done by making incisions just beneath the bone and pulling the bone away. This is something that you can also ask your butcher to do for you. I adapted this recipe from Huisgenoot’s “Braai” recipe book, edited by Carmen Niehaus and published by Human & Rousseau.

1 deboned, lamb rib

white wine vinegar

1 tablespoon whole coriander

1 tablespoon olive oil

2 slices back or shoulder bacon, finely chopped

1/2 brown onion, finely chopped

1/3 cup Turkish apricots, finely chopped

2-3 tablespoons cup parsley, finely chopped

1 tablespoon rosemary, finely chopped

1 tablespoon thyme, shredded

1/4 cup bread crumbs

1/4 cup white wine

salt and pepper to taste


Rub the rib with the vinegar and coriander and allow to rest at room temp for 1-2 hours. Heat the olive oil in a pan, add the onion and bacon and saute until the bacon becomes crispy.  Add the apricots, herbs, breadcrumbs and wine. Let it simmer until everything comes together in a paste. Remove from the heat and allow to cool. Once the stuffing has cooled, spread it over the rib, add salt and pepper to taste and roll the rib, starting at the thinnest end. Once its rolled up tightly, bind it together with twine.

Prepare enough coals to be able to braai for an hour and a half over a high grid. First lower the grid and give the lamb some colour, before moving the grid higher. Cover the roll with  a single layer of foil, and braai for an hour and a half approximately, turning occasionally to prevent it from burning. Once done, remove from the heat and let it rest for 10 minutes before slicing.

Eisbein on the braai

South Africans braai.  Although similar to a barbacue, you never even mention that word to a South African. We braai, that is what we do. To braai you need an open fire, a grill, good friends and good wine.

The usual fare for a braai is things like steak, sausage (boerewors!), kebabs and chops. The other option of course is a potjie.  A potjie, as it is commonly known in South Africa, is a three-legged black cast-iron pot in which you make a slow-cooked stew over low heat (few coals from your fire).

So, last night we decided on an experiment.  Eisbein (smoked and cured pork hock, a common german fare), slowly cooked in a potjie (2 hours), and grilled over warm coals with a tiny bit of honey, apricot jam and soya sauce glaze. I don’t know if it has ever been done before, but this was a first for us, and also a huge success!  After removing the eisbein from the pot, I used the leftover stock in the potjie to cook rice. I literally just threw a cup of rice in the potjie and let it cook. Although the stock turned into a beautiful gravy it was a bit salty and I won’t recommend doing it that way. Rather add half the stock to water and cook the rice in a pot on the stove. It will be much faster and probably more flavoursome as you will lose some of the salt.  I will thus not discuss that part of the experiment but I will most definitely tell you about the eisbein.  It really was very yummy! This recipe is enough for 3-4 people especially if served with sides. To determine the length of cooking time for the eisbein I used the same approach as for a gammon-30 minutes plus 30 minutes for every 500 grams of eisbein.

2 tablespoon olive oil

1 esibein (mine was approximatly 1.3 kg, bone-in of course)

1.5 liters water

1 onion, roughly chopped

1 clove garlic, finely chopped

3-4 medium sized carrots, sliced

2 tablespoons dried sage

2 bay leaves

5-6 cloves

Make a fire in your braai, and once you have a couple of coals, place them under your potjie. Add your olive oil to your potjie, let it heat up, then saute your onions and garlic for 5-7 minutes. Make a gap between you onions, place your eisbein in the pot, add your carrots, sage, bay leaves and cloves.  Now cover with boiling water, close the lid, and sit back and enjoy a glass of wine.  Whilst wiating out the 2 hours, make a glaze with 1 tablespoon honey, 1 tablespoon apricot jam and 2 tablespoons soya sauce.  Also remember to turn the eisbein around once during the cooking time.

Once the eisbein has cooked through, remove it from the potjie, place it on a grill over hot coals and turn on a regular basis until golden and crispy.  If you make a glaze, brush it every now and again as you turn it but make sure not to burn the eisbein!  Glaze caramelizes very quickly. Once it’s crispy enough to taste, remove from the grill, let it rest for about 10 minutes and serve!  The pork will literally fall of the bone. Enjoy!