Looks good. Tastes BRAAILLIENT!

Author: twc_admin_Xoli

We’re gearing up for our long hot summer, which usually means containers full of leftover braai meat in the fridge. Why not try something different and give those leftover boeries, kebabs, chops or chicken pieces a new, and tasty, lease of life as a fantastic Braai-ella the whole family will enjoy.


You’ll need:

Leftover braai meat (about 900g)

250g leftover krummel pap OR 125 g shell pasta (cooked)

250 g mushrooms

2 onions

15 ml coriander seeds

5 ml braai salt (or to taste)

1 tin Peeled tomato (400g)

100 g butter

1 or 2 cloves garlic

15 ml Worcestershire sauce

100 ml chutney

Fresh coriander


 Preparation (20 mins)

Cut up all the ‘leftover’ braai meat into slices about 1cm thick. In a hot pan with a little oil, quickly seal off the meat. Remove from pan.

Slice onions thinly, roughly chop mushrooms and cream the garlic cloves. Fry onions in half of the butter until caramelized, and add coriander seeds and garlic and fry further for 2 – 4 minutes. Remove onion mix from pan.

On high heat, fry off the mushrooms with remaining butter. Season with salt. Place the onion mix, tomato relish, Worcestershire sauce, chutney and meat in a pan together with the mushrooms, mix through to combine flavours and heat.

Just before serving, fold pap through or if using pasta, fold in when adding everything together.


Garnish with fresh coriander and serve with a summery salad.

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