Now you can also make those Ultimate Braai Master winning dishes at home!

2015-10-09 14:23

Cape Town – Season 4 of the Ultimate Braai Master has turned up the heat. The teams have brought their A-game outdoing each other one delicious dish at a time.

If you’re mouth has been watering for one of the winning creations look no further.

Here are the recipes of three winning dishes so far this season.

Episode 1 – The Great Masala Gatsby!

The 13 final teams were asked to prepare a dish that represents who they are. Team Skoot won best dish of the day.

Serves: 3 – 6
Prep Time: 20 Minutes
Braai Time: 30 Minutes


1 large ciabatta or French loaf
5 tomatoes, finely chopped
1 head of iceberg lettuce
1 cucumber, thinly sliced
1kg rib-eye steak, cut into 100g strips
5 onions, peeled and thinly sliced
6 free-range eggs, fried to your liking
200g cheddar cheese, grated
20g crushed garlic
4 red chillies
20g ginger, finely chopped
20g fresh coriander
5 curry leaves
10g of each cumin seeds, coriander seeds and mustard seeds
60g garam masala
20g peri-peri powder
10g of each celery salt, paprika, ground coriander and ground cumin
50ml spirit vinegar
Spray and Cook
50 g Salt
50g ground black pepper
2 lemons
About six big handfuls of cooked fries

For the steak and chips

Mix together 10g garam masala, a pinch of salt and pepper and lemon juice and steak strips then marinate for an hour. Braai the steak over hot coals until medium rare, allow to rest for 20 minutes then cut into thinner strips. In a fireproof pan toast the peri-peri powder, celery salt, paprika, ground cumin and ground coriander. Add about 10 g of salt and the vinegar, add the warm fries and toss to combine.

For the masala sauce

Heat a flat bottom potjie over moderate coals then add a glug of canola oil. Add the mustard, coriander and cumin seeds and fry for a couple of minutes. Stir through the onion, ginger, garlic and chillies and fry until the onions are soft. Add the rest of the garam masala and cook for about five minutes, then add the chopped tomatoes, reduce the heat and simmer until cooked down to a thicker sauce. Mix through the strips of steak and take it off the heat.

To assemble

Slice the bread lengthways and butter both sides. Place the lettuce, cucumber and masala sauce on the bottom half. Cover with slap chips, followed by steak and then the eggs. Finish off by adding the grated cheese, close it up as best you can. Best served with ice cold Coca-Cola!

Episode 2 – Chicken Curry Casserole

The contestants competed in their first challenge as a crew. They competed in relay style. They were asked to cook dishes using ingredients from the a typical end of the month pantry: rib eye steak, frozen chicken, half a bottle of Roodeberg red wine, a splash of KWV 15 year brandy, couple of tomatoes, onions, lemon, a bottle of anchovies, potatoes, coppa and cream.

The Green Crew had the best dishes of the day.

Prep time: 20 – 25 minutes
Braai time 45 mins – 1 hour
Serves: 4


1 onion, finely chopped
50ml canola oil
5g coriander seeds
5g cumin seeds
3 cardamom pods
2 all spice
4 curry leaves
5ml garam masala
5ml mild curry powder
5ml paprika
5ml ground cumin
5ml ground coriander
5ml chilli powder
Salt and pepper to taste
3 tomatoes, diced
3 potatoes, peeled and quartered
2 carrots, peeled and diced
100g coppa, sliced
20g Butter
50g fresh coriander, chopped
100ml fresh cream
500ml water
1 chicken (cut into 8 pieces, braaied over moderate coals)


In a medium potjie pot, ad ¾ of the canola oil and temper the whole spices and curry leaves over moderate coals.
Next, add the onions and sauté them until translucent (be careful not to burn them). Add the ground spices and keep frying for another 5 minutes. Stir through the chopped tomatoes, potatoes, carrots, water and cream. In a separate pan, add the sliced coppa and shallow fry in the remaining oil and butter until crispy then remove from the heat.
Braai the chicken over moderate coals until just done, then add them to the potjie along with the remainder of the ingredients, except the fresh coriander. Once the chicken just about falls off the bone, add the fresh coriander, season to taste and serve with rice, roosterbrood or samp and beans.

Episode 3 – Classic Prawn Cocktail

The crew captains had to choose a team within their crew to compete with them in the challenge where they prepared a cold seafood platter with the following ingredients: mussels, oysters, crayfish and a prawn cocktail.

The Yellow Crew had the best platter of the day.


Prep time: 1h 15
Braai time: 30mins
Serves: 3 – 4 (Sharing)
Difficulty: moderate


To prepare the prawns:

20 prawns, deveined and shelled, but with the tails kept on.
Place the prawns in boiling water for 2 minutes, then remove them and place them on ice to cool down.

To make the dressing:

2 egg yolks
the juice of 1 lemon
1 tsp. dijon mustard
250 ml canola oil

Beat the yolks, lemon juice and mustard and slowly add the canola oil while continuously whisking until you have a thick mayonnaise.

To flavour the mayo, combine with the following:

1 garlic clove, finely minced
10 ml KWV Brandy
1 tsp. of each cumin and coriander seeds, toasted and bashed into a fine powder
½ tsp. cayenne pepper
2 sprigs of thyme, finely chopped
1 tbsp. All Gold tomato sauce
Coarse sea salt, to taste

To assemble

A small handful of lettuce
2 martini glasses
1 avocado, sliced
The seafood mayonnaise
20 prawns (prepped as above)

Put lettuce into an old school martini glass. Dress the prawns in some of the mayo. Arrange avocado in the shape of a fan on top of the lettuce. Arrange 7 prawns along the rim of the glass. Dollop some of the leftover mayonnaise over the avocado and arrange three prawns on top. Sprinkle coriander over the top as garnish.

Tune in to Ultimate Braai Master on Sunday at 16:00 on

The article is sponsored by Ultimate Braai Master.

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