Mediterranean beach braai

Derick van Biljon, the Foodie SA
6 servings Prep: 15 mins, Cooking: 18 mins
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Easter weekend just got a whole lot tastier! Take time to relax and enjoy a sizzling Mediterranean braai by the beach.

By Independent Contributor April 04 2023
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Ingredients (23)

Sardines and herb butter
1 pack sardines — fresh (Brecco is the best, you’ll get about 10 Sardines per pack)
250 g butter
a hand of fresh parsley
a hand of sweet basil leaves
a few sprigs of fresh lemon thyme
a hand of fresh lemon verbena
1 chilli — chopped
lemon zest — or rind
the juice of 1 lemon
1 garlic clove — chopped
vine leaves — if you can’t find vine leaves you can use blanched cabbage leaves
salt and black pepper
Eclade de Moules (Climbing Mussels)
3 kg fresh mussels — live
dry pine needles — enough to cover the mussels
Ex-Girlfriend Sauce(a type of salsa-verde)
3 lime juice
a hand of coriander — chopped fine
a hand of fresh sweet basil — chopped fine
a hand of parsley — chopped fine
30 ml olive oil
1-2 chillies — de-seeded and chopped fine
1 garlic clove
1 ginger — medium, peeled and cut into fine strips
1 heaped tsp brown sugar
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Defrost your Sardines and clean them well – de-scaled and gutted(We asked our fishmonger to do this.)

Allow the butter to soften.

In a food processor, blitz the herbs, garlic, zest and chilies till fine (but not to a pulp) add the butter butter, and some salt and ground black pepper. Mix well.

Stuff each Sardine with a generous quantity of the butter mixture.

Wrap them in the vine leaved and secure with a tooth-pick if you like.

Arrange the Sardines on your grill rack and grill on the flames for about 5 – 7 min. Make sure your fire is well and hot – I always use some wood to flavor the meat. If the vine leave look scorched, don’t fret. They will be delicious.

These Sardines can be served as is or with a home made mayonnaise.


Arrange the mussels on a pine wood board or flat skillet, heal down in a spiral. Cover with the pine needles.

The more pine needles you use the longer cooking time but around 10cm high. Set the needles alight and allow to burn out completely.

Ex-Girlfriend Sauce

Mix all together, season with salt and pepper and allow to develop for a bit.

Recipe reprinted with permission from Foodie SA. Follow along on Instagram for more.

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