The ultimate braai menu

The magic garlic aioli 

Makes 1 Jar
Easy
Preparation: 1 minute 
 
Ingredients

1 cup Woolworths Canola Oil  
2 cloves braai roasted garlic 
Pinch of sea salt 
1 t Dijon mustard 
Squeeze of lemon
1 large Woolworths Free Range Egg 

To braai your fish

1 Woolworths Angelfish with a Garlic & Herb Marinade  
3 – 4 halved Woolworths Spring Onions 
1 Woolworths Lemon, sliced 
3 T olive oil 

Method

1. Use a tall beaker or a jar that is slightly bigger than your hand blender. Add in the egg and then the rest of the ingredients. 
2. Ensure that the basket of the hand blender is directly over the egg yolk and start blending. Do not be tempted to swirl the stick blender around, rather blend on its highest and fastest setting, remaining in one place over the egg. 
3. Once the contents of the beaker have changed and the mayonnaise is starting to emulsify and thicken, gently lift the stick blender and watch the mayo appear! 

For the fish

1. Top the fish with a few slices of lemon and some spring onions. Drizzle with the olive oil just before cooking over the coals. 
2. Enjoy with a side of crunchy and warm chimichurri butter rolls. 
3. Serve with our delicious braai range of seafood options like our shisanyama-style butterflied kabeljou. 

1 Woolworths Free Range Braai Rosemary & Lemon Lamb Ribs 
Rosemary sprigs 
Olive Oil 
Lemon, cut into wedges 

Method

1. Place the lamb ribs over the coals for the perfect crispy golden crust and allow it to slow braai, allowing the natural fat to render and crisp. 
2. Brush with sprigs of rosemary and olive oil as needed. Cook to package instructions.   
3. Serve with a generous squeeze of fresh lemon wedges. 

 Note:
Try our tender and juicy shisanyama-style chicken espetadas, using deboned chicken thighs to guarantee the best ever moist chicken!

20 Woolworths Baby Carrots 
4 T Olive Oil 
Salt and pepper 
1 T butter 
½ cup Woolworths Sour Cream 
Woolworths Crispy Onion Sprinkle, to top 

Method

1. Toss 20 baby carrots in olive oil and seasoning and braai in a large pan. 
2. Add the butter along with the oregano and cook until soft and caramelised.
3. Add half to a blender with ¼ cup of sour cream and blend until smooth.
4. Serve slightly warmed and swirl the remaining sour cream on top with the reserved charred carrots before topping with the onion sprinkle. 

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