Valerie Pretorius
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10Ricko’s Spun Lemon Pepper Chicken with Tallow Fried Potatoes and Adonis SauceBy Valerie PretoriusLooking for your next OZ Braai showstopper? You've found it! This incredible recipe comes to us courtesy of Rico from Australia ReDiscovered's Season 4, Episode 4, showcasing his masterful approach to flavour and the OZ Braai Spin Basket. Prepare for the ultimate in succulent Rotisserie Maryland Chicken, perfectly complemented by our rich Tallow Fried Potatoes and a fresh Adonis Sauce. Get ready to impress! Recipe by: Rico at Australia ReDiscovered - Season 4 Episode 4
10Ricko’s Picanha with ChimichurriBy Valerie PretoriusWe're firing up the braai for a truly exceptional dish that's gaining serious traction here in Australia: Picanha with Chimichurri. This fantastic recipe, straight from the culinary adventures on Australia Rediscovered, Season 4, Episode 2 on 7Plus, brings a vibrant South American flair to your outdoor cooking. Get ready to elevate your braai game with a juicy cut of meat and a zesty, fresh sauce that'll have everyone asking for more. This recipe is designed for maximum flavour and an authentic braai experience.
10Smashed Potatoes with Zucchini, Olives and FetaBy Valerie PretoriusInspired by the legendary Jan Braai and his knack for flavour over the coals, we've taken a classic potato side and given it our spin. Think crispy, smashed spuds loaded with zucchini, salty olives, and a creamy feta finish. Get your fire going, grab your gear, and let's get this cracking side dish on the go!
00Hot Cross Bun Bread & Butter PuddingBy Valerie PretoriusThere's a certain magic in a simple bread and butter pudding – that comforting hug of warm custard and soft bread, often enjoyed with family and friends. It's a classic for a reason, a timeless treat that brings smiles to faces. As Easter rolls around, we're taking this beloved favourite and giving it a festive twist, swapping out the regular bread for those delightfully spiced and fruity hot cross buns. It's a perfect way to embrace the spirit of the season, sharing a sweet and satisfying dish that's just a little bit special. Get ready to bake up a cracking Hot Cross Bun Bread and Butter Pudding that's sure to be a hit!
10Char-Roasted Chermoula LambBy Valerie PretoriusThis Easter, we're taking our love of outdoor cooking to new heights by infusing it with the vibrant flavours of North Africa. We chose lamb, a classic Easter centrepiece, for its rich, tender meat that beautifully absorbs the diverse flavours we're incorporating. Cooking it 'bush style' over coals, a method shared and celebrated in both Australian and South African culinary traditions, creates a rustic and intensely flavourful experience. The addition of Chermoula, a fragrant North African marinade, reflects our love for exploring culinary boundaries and celebrating the fusion of cultures. This recipe is a testament to the diverse influences that inspire our cooking, bringing together the heart of the open-grid braai, with the aromatic spices of the Mediterranean. It's a celebration of Easter, friendship, and the joy of sharing delicious food under the open sky.
00Irish Apple Cake – Dutch Oven DelightBy Valerie PretoriusThis is a classic Irish Apple Cake, the kind your granny would bake. It's a simple, comforting cake, full of juicy apples and warm spices. Perfect with a cuppa, and even better when cooked in a Dutch oven over the coals. This is an easy, quick, camp-friendly recipe.
00Irish Curry ChipsBy Valerie PretoriusYou might be wondering, "Curry chips? In Ireland?" But this is a genuine Irish classic! It's a popular late-night snack found in fish and chip shops across Ireland. Think of it as the ultimate comfort food. The story goes that it developed from the blending of Irish food culture with Asian spices, particularly curry. It's a unique blend that has become a beloved part of Irish cuisine.
00Irish ChampBy Valerie PretoriusChamp is a classic Irish side dish, essentially mashed potatoes with spring onions (scallions) and plenty of butter. To make it extra special, we'll soak the spring onions in warm milk to mellow their flavour and create a wonderfully creamy champ. It's a comforting and versatile side that complements many dishes. Pronunciation: Champ: /tʃæmp/ (rhymes with "stamp")
00Irish Cider Pork and OnionsBy Valerie PretoriusThis Irish Cider Pork and Onions is a hearty dish, steeped in tradition. Think back to the old country, where they'd slow-cook pork with cider to warm the soul. Now, we're taking it outside, adding that smoky braai magic.
00Chimichurri Rojo (Red Chimichurri): A Smoky & Bold Take on a Classic SauceBy Valerie PretoriusIf you love deep, smoky flavours, Chimichurri Rojo is the perfect addition to your braai spread. This variation of the traditional chimichurri incorporates roasted red capsicum and smoked paprika, adding a slightly sweet and smoky taste that pairs beautifully with grilled meats, poultry, and seafood.
00Chimichurri Verde (Traditional Green Chimichurri): The Perfect Sauce for Your BraaiBy Valerie PretoriusChimichurri Verde is the traditional Argentinian sauce that has become a global favourite, especially for braais. This fresh, zesty, and herbaceous sauce is the perfect companion to grilled meats, seafood, and vegetables. The balance of garlic, parsley, vinegar, and olive oil enhances smoky, flame-grilled flavours, making it an essential condiment for any outdoor cooking experience.