On the Coals, by Heilie Pienaar.

On the Coals, by Heilie Pienaar.

On the Coals, by Heilie Pienaar.

In her braai book 'On the Coals', Heilie Pienaar introduces the reader to innovative methods and recipes that go along with the most common topic 'braai' and 'braaing' in South Africa and Namibia. They range from beef, lamb, pork, venison and ostrich to chicken, fish, spit-roasting and potjiekos. Also included are snacks, salads and vegetables, breads and pap, sauces, marinades and butters, and desserts.

Heilie Pienaar  

Recipes from 'On the Coals':


Delicious as a pre-braai nibble. Serves 4-6
10 lamb riblets(± 650 g)

30 ml (2 tbsp) honey
10 ml (2 tsp) soya sauce
30 ml (2 tbsp) tomato sauce
30 ml (2 tbsp) orange juice
30 ml (2 tbsp) brown spirit vinegar
30 ml (2 tbsp) dry white wine
3 cloves garlic, crushed
10 ml (2 tsp) mustard powder
salt and freshly ground black pepper to taste

1. For glaze: Mix all ingredients together.
2. Braai over hot coals for 15-20 minutes until cooked and golden-brown, turning and basting frequently with the glaze. The glaze is also excellent with pork. Baste 6 pork chops with glaze and braai for about 25 minutes.


Peri-peri flavour can be varied to suit personal tastes. Serves 4-6.
1 whole chicken (± 1.4 kg)

80 ml (1/4 cup) fresh lemon juice
125 ml (1/2 cup) olive oil
10 ml (2 tsp) peri-peri powder
5 ml (1 tsp) hot chilli sauce
2 cloves garlic, crushed
salt and freshly ground black pepper to taste

1. Use a sharp knife or kitchen scissors to cut the chicken along the centre back, from neck to tail. Trim excess fat from chicken. Place chicken on a
cutting board, skin-side up, and press down firmly with heel of hand to flatten. Make a few deep diagonal cuts into the skin.
2. For marinade: Combine all ingredients in a large dish, mixing well. Add chicken, cover and leave to marinate in the refrigerator for 4-6 hours, or
overnight if preferred.
3. Remove chicken from marinade and braai over moderate coals for 40-45 minutes. Serve immediately.

Tip: hread several skewers in criss-crossed fashion through the flesh to hold the chicken flat while it cooks.

Chillies: These are available in a variety of colours and can be used dried or fresh. The strength of both is reduced by removing the seeds. The smaller the chilli, the hotter it will be.


A classic and very nutritious salad. The leaves soak up all the flavours of the dressing. Serves 4-6.

125 g streaky bacon, chopped
1 medium onion, chopped
150 g spinach leaves, finely shredded
125 g button mushrooms, sliced
50 g (1 punnet) bean sprouts
2 eggs, hard-boiled and chopped

30 ml (2 tbsp) wine vinegar
60 ml (1/4 cup) tomato sauce
60 ml (1/4 cup) olive oil
60 ml (1/4 cup) sugar
30 ml (2 tbsp) Worcestershire sauce

1. Fry bacon in a heavy-based saucepan, without adding any fat. Fry until starting to brown then remove with slotted spoon and drain on absorbent paper. Add onion to pan and stir through until softened. Place bacon and onion in a mixing bowl and add spinach and mushrooms.
2. For dressing: Whisk all ingredients together, pour over salad and toss lightly.
3. Top withbean sprouts and chopped egg. Toss lightly again and serve.

Variation: Substitute bean sprouts with chickpeas.

Tip: Add dressing just before serving. Never add dressing too far in advance as the leaves will become soggy.

This is an excerpt from the book: On the Coals, by Heilie Pienaar.

Title: On the Coals
Author: Heilie Pienaar
Struik Publishers
Cape Town, South Africa 2000
ISBN 1868723917 / ISBN 1-86872-391-7
Softcover, 21x28 cm, 96 pages, throughout colour photos

Pienaar, Heilie im Namibiana-Buchangebot

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