National Braai Day

It's Heritage Day tomorrow, which means National Braai Day! So regardless of the weather, you have to dig out your braai tongs and tuck into some of these delicious braai favourites.
Braaied yellowtail

1.5kg fresh yellowtail
Salt and pepper to taste

1. In a jug, melt the butter and add the garlic, chopped parsley, lemon and salt and pepper to taste.
2. Place the fish on a large piece of tinfoil, which has been doubled up.
3. Place the fish skin side down on the tinfoil and brush the fish all over with some of the butter mixture.
4. Place the tinfoil on top of the grid and cook on medium coals for about 45 minutes. You should be able to see the fish cooking through from the bottom. Remember to keep basting the fish as it cooks to avoid it drying out and to help it keep its flavour.

Fresh green salad
In a large bowl add all or some of the following ingredients and cover lightly with your favourite salad dressing.
Mixed salad leaves, baby spinach, rocket, red onion, spring onion, cucumber, baby tomato, beetroot, sprouts, nuts, croutons and feta cheese.

Peppadew garlic bread

1 loaf unsliced French bread
½ cup butter or margarine, softened
¼ cup peppadews, chopped
2 tbsp parsley, chopped
3 large cloves garlic, crushed
1 onion, diced and fried until crispy
Salt & pepper

1. Cut French loaf into one-inch-thick slices, but not all the way through.
2. Combine butter, peppadews, parsley, garlic and onion. Season and mix well.
3. Spread butter mixture generously between bread slices.
4. Wrap in tinfoil and either bake in the oven or on the braai until butter has melted and the bread is golden and crisp, approximately 20 minutes.


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