Coo-ee Soft Drinks

Click here for Braai Day fun facts

Fun Facts:

In 2005, Heritage Day was rebranded as National Braai Day. The media campaign aimed to recognise the South African tradition of the braai as something every South African is able to relate to.
Archbishop Desmond Tutu was appointment as patron of the National Braai Day initiative on the 5 September 2007
Boerewors is based on an older traditional Dutch sausage called the ‘verse worst’
23% of adults in South Africa have a braai on a weekly or monthly basis
Braai Day is South Africa’s unofficial version of St Patrick’s Day, Bastille Day or Australia Day

Click here for a chance to win this Braai Month

How to win with Coo-ee:

Purchase any Coo-ee flavour or size bottle.
Take a clear photo of your till slip.
To begin: First WhatsApp “Hello Coo-ee!” to 087 240 5151 and follow the prompts. Data rates apply.
Competition ends 30 September.
T&Cs apply.

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Click here for a delicious Steak
Kebabs recipe

STEAK KEBABS

About 5 servings

Ingredients

Marinade

1/4 c olive oil
1/4 c soy sauce
1 1/2 tbsp fresh lemon juice
1 1/2 tbsp balsamic vinegar
2 1/2 tbsp Worcestershire sauce
1 tbsp honey
2 tsp Dijon
1 tbsp garlic
1 tsp freshly ground black pepper

Kebabs

1 3/4 lbs sirloin steak (look for thicker steaks), cut into 1 1/4 inch pieces
225g button mushrooms , halved (unless they're really small, keep those whole)
2 - 3 bell peppers , cut into 4cm pieces
1 large red onion diced into chunks (about 3cm)
1 Tbsp olive oil , plus more for brushing grill grates
Salt and freshly ground black pepper
1/2 tsp garlic powder
10 wooden skewer sticks soaked in water for at least 30 minutes

Instructions

For the marinade:

In a mixing bowl, whisk together all marinade ingredients.

For the kebabs:

Place steak into a resealable bag. Pour marinade over steak, seal bag while pressing out excess air and message marinade over steak. Transfer to refrigerator and allow to marinate for 3 - 6 hours.
Preheat a grill over medium-high heat to about 220 degrees. With veggies on cutting board, drizzle with oil and lightly toss to coat. Sprinkle veggies evenly with garlic powder and season with salt and pepper. To assemble kebabs layer steak and veggies onto kebabs in desired order, work to fit 4 steak pieces onto each kebab. Brush grill lightly with oil. Place kebabs on grill and grill until desired, turning occasionally. Let rest for a few minutes then serve warm.

Recipe source: Cooking Classy

Click here to find out how to make
the perfect Braaibroodjies

BRAAIBROODJIE

Ingredients

2 slices of white bread
Butter for both slices
4 slices of strong cheddar cheese
3 slices of tomato
salt and freshly ground black pepper to taste
onions – cut into rings (plain or red onions)

Instructions

Butter both sides of your bread
Place 2 slices of cheese on one slice of bread
Put the tomato on top and season with salt and pepper
Place desired amount of onions on top of the cheese
Place 2 slices of cheese on top of 2nd slice of bread and put cheese down on top of 1st slice
Squeeze together
You can either tie the sandwich together or use a folding sandwich grid
When the coals are just right, place the sandwiches on the braai – turning every now and again.
Take your sandwiches off when they are toasted to your liking and ENJOY!

Image source: lifeisazoobiscuit.com

Click here for Fish on a Braai

FISH ON A BRAAI

1 Shad fish (gutted and scaled)

marinate with fish masala (robertsons fish spice) and salt to taste, and leave in fridge for 10 min.

Filling:

saute mushrooms, finely chopped red and green peppers, finely chopped chillies, and sliced onion rings in a little butter or oil.

Add some braai spice (robertsons braai mix), a pinch of chilli powder and a tsp of jam (recommend apricot).

remove fish from fridge and stuff with the filling.

Instructions:

On a sheet of foil rub a little oil on it, place some onion rings and 2 slices of lemon, then place the stuffed fish on it and wrap it up.

Place on braai, medium heat for 10 /15 min remove and serve with fresh garlic rolls.

Enjoy with a nice glass of ice cold coo-ee.

Click here for Braai Cones

BRAAI CONES

Step 1: Fill sugar cone with yummy ingredients eg: marshmallows, chocolate

Step 2: Wrap the cone in foil and heat it over the braai

Step 3: Unwrap the cone and enjoy

Click here for Braai Day Mocktails

BRAAI DAY MOCKTAILS

Ginger Lime Fizz

350ml Coo-ee Ginger Brew

120ml sparkling water

15ml to 30ml fresh squeezed lime juice

Limes, for garnish

Combine ingredients in a pitcher.

Taste and adjust lime juice as needed.

Serve cold

Sea Breeze Mocktail

60ml grapefruit juice

60ml Coo-ee Cranberry

Crushed Ice

Mix all ingredients in a cocktail shaker

Pour into glass

Add crushed ice and decorations

Mint Juleps (non-alcoholic)

6 mint leaves, rinsed

1 1/2 cups sugar

2 cups cold water

3/4 cup lemon juice

4 cups Coo-ee Lemon

2 cups Coo-ee Ginger Brew

Place sugar, water and lemon juice in large bowl. Mix until sugar dissolves and add mint leaves. Let it sit for 1 hour. Fill a large pitcher with ice and pour sugar, lemon juice mixture over ice. You can discard the mint leaves at this time. Add Coo-ee Lemon and Ginger Brew. Serve and enjoy!

Click here for Mutton Potjie

MUTTON POTJIE

Ingredients:

2kg of mutton pieces (mixed meat)
2 diced onions
5 large potatoes, peeled and chopped in large cubes
1kg frozen mixed vegetables
3 medium sized sweet-potatoes, sliced
30ml butter
Salt and pepper

Sauce:

500ml warm water
2 cubes of beef stock
10 ml dried oregano and rosemary
50ml chutney
50ml tomato sauce
50ml Worcestershire sauce
30ml cornflour
30ml oxtail soup powder
25ml soya sauce
15ml gravy powder
10ml garlic flakes
0.6ml Fine cloves
5 ml grated lemon peel

Preparation:

Coat the potjie well with the butter and heat the potjie until it is very hot
Brown a few pieces of meat at a time and remove. The meat has now braaied out its own fat
Brown the onions in the meat’s fat until soft
Return the meat to the pot and layer the potatoes and sweet potatoes on top of the meat
Mix all the ingredients of the sauce and pour over the food in the pot
Add salt and pepper to taste
Cover with the lid and allow to simmer for approximately 2.5 hours
*add the mixed vegetables after 1 hour

Click here for Masala Steak Gatsby

MASALA STEAK GATSBY

Ingredients:

500g tenderised steak
2 peeled onions, sliced into rings
Oil
BBQ spice
meat tenderiser
1 teaspoon of crushed ginger
1 heaped teaspoon of crushed garlic
1 heaped teaspoon of paprika
11/2 tablespoons of brown vinegar
1 teaspoon leaf masala
chilli powder to taste
1 heaped teaspoon of sugar
2 tablespoons of tomato puree or tomato paste
1 teaspoon of turmeric
bay leaves
water
chips
Fresh baguettes
2 shredded iceberg lettuces
Tomato slices
salt and pepper
1/4 cup (60 ml) brown vinegar with a teaspoon of chilli powder stirred in, to season your chips
any sauce

Preparation:

Tenderise the steak using a kitchen mallet and then sprinkle meat tenderiser and BBQ spice on both sides. Let it rest for about an hour
Heat some oil and fry the onion rings over medium heat in a frying pan until it starts to caramelise and turns dark brown.
Scoop out the onions from the frying pan with a slotted spoon onto a plate lined with absorbent kitchen paper.
Grill the steak on the braai until both sides brown taking care not to overcook. Remove from the grill and allow to rest
Add all the ingredients to the onions, turn the heat to very low and put a large lid over the pan. Let it simmer gently for 45-50 minutes. Add a dash or more of water from time to time as it cooks.
Deep-fry some chips and drain them on a baking tray lined with absorbent kitchen paper. Slice fresh tomatoes, shred some iceberg lettuce
Slice the baguettes in half and add to the grill for a light toast

Assembly:

Evenly stack the steak across the bottom half of the baguette
Spread the Onion mix across the top of the steak ensuring to cover its full area
Sprinkle the fried chips over the top and cover with your own choice of sauce
Add the shredded lettuce and tomato slices before closing the baguette and lightly pushing down