Braai Recipes

7/13/2019 Braai Recipes

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PAELLA ON THE BRAAI

Catering and kitchen shops sell a type of fireproof steel pan that is perfect for the preparation of this

dish, so perfect in fact that this pan is widely referred to as a paella pan. Paella actually means pan and this

is where the name of the dish comes from. Failing that, any normal cast iron pot also does the job.

What you need (feeds 8 great people)
http://braai.com/recipes/paella-on-the-braai/http://braai.com/recipes/paella-on-the-braai/http://braai.com/wp-content/uploads/2013/11/Jan-Braai-Paella.jpghttp://braai.com/recipes/paella-on-the-braai/


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Please note that as with most dishes cooked on a braai, paella ingredients are not exact. Take these

ingredients as a guideline.

8 chicken pieces (thighs and/or drumsticks) 2 kg shellfish (in the shell like black mussels and prawns. If youre using just meat without shells, 1

kg is sufficient)

500 g fresh fish fillets (cut into blocks) 250 g spicy cured sausages (sliced or choppedlike chorizo or pepperoni) 2 tots olive oil 1 onion (chopped) 2 peppers (choppedgreen, red or yellow) 2 cups rice (uncooked) 2 garlic cloves (crushed or chopped) 1 tsp paprika 1 tsp turmeric 1 tsp chilli powder 4 tomatoes (chopped) 3 cups fish, chicken or vegetable stock (3 cups is 750 ml which is also the size of a wine bottle) 1/2 cup black olives (pitted) 250 g peas (they come in frozen packets of this size) 1 cup white wine 1 tot parsley (chopped) salt and pepper lemon wedges

What to do

1. In a large pan on the fire, fry the onions and peppers in the oil for 3 minutes. Your coals should be justhot enough to actually fry the onion. As the steel of the pan is much thinner than a cast iron pot, it

will be a bit more sensitive to heat.2. Add the rice and mix well. All the rice should be thinly coated with oil. If this is not the case, add a bit

more oil. Fry the rice for a few minutes until it turns pale golden in colour. Now add the garlic,

paprika, turmeric, chilli powder and chopped tomatoes and stir fry for another 2 minutes.

3. Add the stock and cover the pan with a lid or with tinfoil. The rice should now cook until soft,which will take about 35 minutes in total.

4. Slightly reduce the heat under the pan by scraping away some coals. You are allowed to lift the lidnow and again to stir the rice, and to monitor that it is not burning. Should everything seem a bit

quiet, scrape a few extra coals back under the pan.


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5. After 20 of those 35 minutes, add the seafood, spicy sausage, olives and peas to the pan. Stir it in andcover the pan again. The seafood will cook in these last 15 minutes. Monitor your liquid level and add

the wine if the pan becomes dry. If the wine is in and the pan still dry, start adding small amounts of

water. On the side, and timing it to be ready with the rest of the dish, braai the chicken pieces in a

grid over coals. This will take about 2025 minutes.

6. When the rice is soft, sample the dish and add salt and pepper to taste.7. Arrange the chicken pieces on top, garnish with parsley and lemon wedges, and serve immediately.

HOW TO BRAAI VENISONHOE OM WILDSVLEIS TE BRAAI

This is my go to marinade and recipe for braaing venison. Whether its Springbok, Kudu,

Gemsbok or anything else. Works very well with the sirloins (rugstringe)or with deboned

leg.

Ingredients:

2 kg deboned venison meat 1 cup olive oil 1 tot parsley 1 tot lemon juice 1 tot balsamic 1 tot soy sauce 1 tot brown sugar 1 teaspoon oregano 1 medium sized chopped onion A few lengthwise-sliced cloves of garlic. A few sprigs of rosemary

Method

Make small incisions in the meat and stuff the garlic and rosemary into these holes.

Alternatively, just add the garlic and rosemary to the marinade. Place meat in a plastic bag

and arrange onion pieces to cover all sides. Add marinade; push out most of the excess air

and seal bag (a tight knot is sufficient). Place bag in fridge for 12 48 hours and turn every

few hours if you find that the top part of the meat is not covered by marinade. Remove,

shake off excess marinade and braai over medium to hot coals until just shy of medium.

Rest the meat a few minutes before slicing. Slice across the grain, always.

Additional Advice
http://braai.com/recipes/venison-braai/http://braai.com/recipes/venison-braai/http://braai.com/recipes/venison-braai/http://braai.com/recipes/venison-braai/http://braai.com/recipes/venison-braai/


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If you have more than 2kg of meat then increase all the marinade ingredients proportionally

until the meat in the bag is covered by marinade on all sides. Be cautious with rosemary, it

has a distinct taste and is hated by many. If you can taste the rosemary in a meal, you added

too much. This recipe also works very well with a deboned leg of lamb.

BEEF TRINCHADO POTJIE
http://braai.com/recipes/beef-trinchado-potjie/http://braai.com/recipes/beef-trinchado-potjie/http://braai.com/recipes/beef-trinchado-potjie/


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Apart from being the first tourists to dock a ship at Mossel Bay, the Portuguese are also

famous for a few culinary achievements. One of their best is the rich garlic and chilli-flavoured beef stew

known as trinchado. Theoretically, the quantity of ingredients in this recipe means that you can serve 8 people,

but in my experience its one of those meals that are just too good, which means everyone wants second

helpings.

WHAT YOU NEED (serves 68)

2 kg steak cubes (I use a combination of rib-eye and rump, cut into 4 cm cubes)
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2 tots soy sauce 2 tots olive oil 2 tots butter 2 onions (finely chopped) 10 garlic cloves (crushed or chopped) 1/2 tot cayenne pepper (or chilli powder) 3 bay leaves 2 cups beef stock 1/2 cup brandy (no, not a typing error) 1/2 cup red wine (no, not a typing error) 1/2 tot salt 1 tsp black pepper a big handful of pitted black olives (this is not an exact science) 1 cup cream (250 ml tub) grated rind of a small lemon

WHAT TO DO

1. Pour the soy sauce over the steak cubes. Now you need to fry the meat to seal in thejuices and youllhave to do this in batches. Generate some proper heat in your potjie by placing flames directly under

it. Then add a tot of oil and a tot of butter and fry about one-third of the meat, or as much as fits in

the bottom of the potjie. You could of course fry all of the meat at once if your potjie is big enough.

Take the cubes out and keep to one side. Add another tot of oil and butter and fry the next third. By

the time you get to the last batch of steak cubes there will be enough oil and fat left in the potjie.

2. When the last batch of meat is browned, put back all the other meat into the potjie, unless you friedit all at once. Add the onions, garlic, cayenne pepper and bay leaves; then fry for about 10 minutes

until the onions are soft.

3. Pour in the beef stock, brandy, wine, salt and pepper. Heat until the sauce starts to simmer, thencover with a lid and continue to gently simmer for 1 hour until the meat is very tender.

4. Remove the lid and stir in the olives, cream and lemon rind. Bring to the boil and then cook for afurther 10 minutes, uncovered, until the sauce starts to get thicker.

5. Remove from the fire and let it stand for a few minutes before serving. The generous amount ofsauce is part of this meal and should be enjoyed with the meat, so serve trinchado in bowls and eat

the sauce with spoons when necessary.

AND


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I know it sounds like a bit of a mission to grate lemon rind, but in some instances you really

have to do it, this being one of those cases. Grating the rind of a lemon is really not a challenging job; it

smells nice and itll make you look like the type of expert who reads this book. It adds a unique flavour to this

dish that would just not be the same without it.

TAILOR-MADE BRAAI SALT
http://braai.com/recipes/tailor-made-braai-salt/http://braai.com/recipes/tailor-made-braai-salt/http://braai.com/recipes/tailor-made-braai-salt/


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At

some stage during your ascendancy to the braai throne in your backyard, you will want to

start mixing your own tailor-made braai salt. This might happen on one of those days when Bafana, the

Springboks and the Proteas play on the same day and you are tired of eating meat flavoured with the same

commercially bought spice for the seventh time; or it might happen right now. Use the recipe and ingredients

listed below as a broad guideline rather than as an exact list. View it as a point of departure on your journey.

Play around with the quantities, leave something out, add something else. To state the blatantly obvious, if

you add more of something, the mixture will have a stronger taste of that, and if you add less, it will taste less


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of that. Normal supermarkets sell all of these spices in ground format, which makes mixing them easier but if

you cant find something, go to a speciality spice shop.

WHAT YOU NEED (makes almost 1/2 cup of braai spice)

1 tot salt (I like to use high-quality salt flakes and then crush them.) 1/2 tot ground black pepper 1/2 tot paprika 1/2 tot crushed garlic powder 1/2 tot ground coriander 1 tsp cayenne pepper (or chilli powder) 1 tsp ground cumin 1 tsp ground cloves

1 tsp ground nutmeg 1 tsp ground allspice (pimento)

WHAT TO DO

1. If some of the ingredients are too big or coarse, solve the problem by taking them for a spin in yourcoffee grinder or give them some love in your pestle and mortar.

2. Put all the ingredients in a glass jar, then close the lid and shake it well. Use as needed to seasonsteak, chops or chicken. The salt mix also works very well as a dry rub on large meat cuts like beef

brisket or pork belly.

3. Over time you might develop more than one mixture for different meats. For chicken you might wantto drop the cloves and the nutmeg and add an item like parsley.

4. Perhaps your pork spice will also have some mustard powder in it, for example. But then you wouldhave to kick out one of the other ingredients, as there are already ten, which is a nice round number.

Who wants his own tailor-made braai salt with eleven ingredients?

AND

The creative process does not stop at choosing the ingredients. You might also want to

spend some time or money on choosing a nice glass container or stainless steel shaker to keep your tailor-

made braai salt in.


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BEEF BURGER WITH BACON AND A CHEESE SAUCE

http://braai.com/recipes/beef-burger-with-bacon-and-a-cheese-sauce/http://braai.com/recipes/beef-burger-with-bacon-and-a-cheese-sauce/http://braai.com/wp-content/uploads/2013/09/burger.jpghttp://braai.com/recipes/beef-burger-with-bacon-and-a-cheese-sauce/


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For the cheese sauce:

2 tots butter 2 tots cake flour 2 cups milk (full cream, obviously) 1 tot Dijon mustard at least 1 cup grated mature cheese (1 cup of grated cheese is about 100 g, but err on the side of extravaganceI use a mixture of Cheddar, Parmesan and whatever else happens to be in my fridge) salt and black pepper to taste (not all cheese has the same salt content)

For the burgers:

1 kg good-quality beef mince 1 tot olive oil salt and pepper (optional) 1 packet smoked streaky bacon (200250 g) 6 hamburger rolls (sliced open and buttered on the insides) lettuce leaves (washed and drained) 2 large tomatoes (sliced)

WHAT TO DO

Make the cheese sauce:

1. Melt the butter in a pot over medium heat and then add the flour. Stir until the flour is mixedsmoothly with the butter, and then cook for 1 minute, stirring all the time.

2. Pour in the milk bit by bit while stirring vigorously to incorporate it completely and make a smoothsauce. A wooden spoon should work fine, but if you struggle, use a metal hand whisk. Never leave the

sauce unattended; believe me, I speak from experience. If at any time you feel youre losing control,

decrease the amount of heat reaching the pot and first fully combine everything already in the pot

before adding more milk.

3. As soon as all the milk has been incorporated, toss in the mustard and cheese. Stir well until thecheese has melted.

4. Take the pot off the heat and test for seasoning. Add salt and pepper if the sauce needs it. Somecheeses are very salty already and the sauce will only need a decent grinding of black pepper. Keep

the sauce aside until the burgers are ready. Reheat and stir just before pouring it over the burgers

and dont worry about that skin forming on top of the sauce, for it stir s away. Alternatively, make

the sauce while braaing the patties.


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Make the burgers:

1. Divide the mince into 6 balls, then use your clean wet hands to shape them into patties. Alwaysflatten them a little more than you think, because they will shrink and thicken in the middle during

the braai. Brush them with olive oil on both sides.

2. Put the patties on an open grid and season the top with salt and pepper. Cook for about 5 minutes,then carefully (yet confidently) flip them over with a metal spatula. Season with salt and pepper, and

cook for another 5 minutes on the other side 10 minutes in total. To be clear, you only turn the

patties once on the braai. Every time you turn them, there is a risk of breaking them. Dont fiddle with

the patties while they are on the braai, because it only makes you look like a beginner.

3. While youre braaing the patties, also braai the bacon until crispy. You can do this in a pan, or you canlay the rashers out on the braai grid, and also only turn them once. Take care not to drop any bacon

through the grid onto the coals.4. Put the sliced rolls buttered side down on the grid, then toast until they are golden brown. Take them

off the fire. Dont burn the rolls; it happens easily.

5. To assemble the burgers: Put a piece of lettuce and 2 slices of tomato on the bottom half of the roll.The strips of crispy bacon go on next, then the braaied patty. Top it off with a generous helping of

warm cheese sauce.

Recipe & photo copyright: JanBraai

FILLET WITH RED WINE SAUCE
http://braai.com/recipes/fillet-with-red-wine-sauce/http://braai.com/recipes/fillet-with-red-wine-sauce/http://braai.com/recipes/fillet-with-red-wine-sauce/


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Its a well-recognised fact that braaied steak goes well with red wine. What is further

undisputed is that a steak braaied over the coals of an open wood fire has a unique, rather

good taste. What were doing here is combining these universally accepted truths to create

something that is, dare I say it, beautiful!


1 kg fillet steak (or slightly bigger)


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1 tot butter 1/2 onion (chopped as finely as you can) 1 clove garlic (chopped very finely) 1 tsp fresh thyme leaves 1/2 tot flour 1 1/2 cups red wine 1/2 cup beef stock 2 tots sugar 1 tsp balsamic vinegar salt and freshly ground black pepper (optionalto taste)

WHAT TO DO

1. Light a relatively big fire using your favourite braai wood.2. Remove the steak from its packaging. Rinse it under cold running water and pat dry

with kitchen towels. Cut it into four equally sized portions and then season them

well with salt and pepper. Dont be shy with the pepper. Cover the steak to keep it

safe from flies and proceed to the next step.

3. Place a medium-sized flameproof pan or potjie over the fire. You want a pretty highheat but it must not be searing hot, so just use some of the burning logs under the

potjie, not all of them.

4. Melt the butter and then fry the onions, garlic and thyme leaves for about 5 minutesuntil the onion is soft and starts to turn brown. If youre a regular user of this book

and are tuned in to the finer things in life, fry the onions first and add the garlic

about 1 minute before the next step.

5. Add the flour and stir well, then immediately add the red wine, stock, sugar andvinegar. Mix well, bring to the boil and then boil over high heat to reduce the liquid

by half. Stir often. Depending on the size of your pot and the heat of your fire, this

should take 15 minutes, but it could be slightly longer or slightly shorter. While the

liquid is reducing, it should thicken and become a rich sauce. Taste the sauce at this

point and season with salt and pepper. Keep in mind that some beef stocks are

already quite salty, so you might not need salt at all. When youre happy with the

texture of the sauce, remove from the fire.

6. While youre waiting for the sauce to reduce in step 5, braai the steaks over veryhigh heat for about 810 minutes. Braai them on all four or six sides. Thats right,

when you slice a 1 kg fillet steak into 4 pieces the shape of the fillet steaks can have

four or six sides.

7. Serve the steaks on warm plates and pour the red wine sauce over them.


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AND

The truth of the matter is that you could serve this sauce with any other cut of beautifully

braaied steak. Personally, Im quite attached to serving it with fillet because although fillet is

so wonderfully tender, the sauce gives it that little kick of extra flavour it needs.


BUNNY CHOW
http://braai.com/recipes/bunny-chow/http://braai.com/recipes/bunny-chow/http://braai.com/recipes/bunny-chow/


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Culinary-wise, and I dont mean this in a negative way, the bunny chow is probably the

single biggest contribution Durban in KwaZulu-Natal has made to South African society. The

bunny chow is essentially curry served in a hollowed-out piece of bread loaf, and I like to

use a curry made with boneless meat for it. Although not quite Upington in the middle of

summer, this curry is quite hot, so be ready for that. If you want it mild, use less chilli

powder and if youre a hardened Durban curry eater, use more.

WHAT YOU NEED (makes 4 quarter-loaf bunnies)
http://braai.com/wp-content/uploads/2013/08/bunnychow.jpg


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2 tots oil 1 onion (finely chopped) 1 tot masala (hot curry powder) 1 tsp chilli powder (optional) 500 g boneless lamb (or mutton, cut into cubes or strips) 3 cloves garlic (crushed or chopped) 1 tot fresh ginger (finely chopped or grated) 1 can chopped tomatoes 2 potatoes (cut into small cubes) 2 carrots (cut into slices) 1/2 tot sugar 1 tsp salt 1/2 tsp black pepper 1 loaf fresh white bread (you need absolutely stock-standard normal white bread,

and you need it unsliced so that it can be cut to specification)

2 fresh tomatoes (chopped, to serve) 1 punnet coriander leaves (to serve)

WHAT TO DO

1. Heat the oil in a potjie over a medium-hot fire and fry the onion for about 5 minutesuntil it becomes soft. Then add the masala and (optional) chilli powder and fry for 1

2 minutes until the pan becomes sticky. If at any stage during step 1 or 2 you have

too much heat in the potjie and things start to burn (in a black way, not a chilli way),

add a very little bit of water as a counter-attack but only do this if its really

necessary. We need the flavour to develop by means of getting a bit sticky at the

bottom of the potjie.

2. Add the meat, garlic and ginger, and stir-fry for about 1 minute.3. Throw in the tinned tomatoes, chopped potatoes and carrots, sugar, salt and

pepper, then stir, scraping the bottom of the potjie with your spoon to loosen any

and all sticky bits.

4. Cover with a lid and simmer over medium-low coals for about 30 minutes, stirringnow and again so that the bottom of the potjie doesnt burn. If no amount of stirring

is going to stop the dish from burning, it means your potjie is too dry. Add a bit of

water to rectify this but go easy. Youre making curry, not soup.

5. After 30 minutes, take off the lid and stick a fork into the potatoes to make suretheyre cooked through. As soon as the potatoes are soft, the meal is essentially

ready. Cook uncovered for a few minutes to allow the sauce to become a thick


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gravy. As soon as this happens the curry is ready, so take the potjie off the fire. Taste

and adjust with a bit of extra salt if it needs it.

6. Cut the loaf of bread into quarters and then scoop or cut out the centres of eachquarter loaf, essentially creating a bowl of bread for the curry. Youre basically

creating four bowls of bread. Fill the hole of each quarter loaf with the curry and

sauce. Serve the scooped out bread centre and a salad of tomato and fresh

coriander leaves on the side.


SHISH KEBABS
http://braai.com/recipes/shish-kebabs/http://braai.com/recipes/shish-kebabs/http://braai.com/recipes/shish-kebabs/


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Shish kebabs are a Turkish version of what we generally call sosaties. The Turks love to

skewer spicy marinated meat with tomatoes, peppers, onions and mushrooms, and I reckon

theyre on the money. Let the meat marinate overnight to allow the flavours to d evelop to

their full potential, and for the meat to absorb them properly.

WHAT YOU NEED (makes 68 kebabs)

For the marinade:

1/2 cup olive oil 1/2 cup lemon juice 1/2 tot ground cumin
http://braai.com/wp-content/uploads/2013/07/shish.jpg


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1/2 tot ground paprika 1/2 tot ground coriander 1/2 tot dried oregano 1 tsp salt 1/2 tsp black pepper

For the kebabs:

1 kg steak (rump, sirloin, rib-eye or fillet, cut into 3 cm by 3 cm cubes) or 1kg lambmeat

2 onions (cut into large chunks, with layers separated) 2 peppers (green, yellow or red seeds and stalks removed, and cut into square

chunks)

250 g small button mushrooms (whole) 250 g cherry tomatoes

WHAT TO DO

1. Throw all the ingredients for the marinade together in a marinating bowl and mixwell. Toss the beef cubes into the mix and stir until all the pieces are coated in

marinade. Cover the bowl and marinate for at least 3 hours (on your counter or

somewhere in the shade), but preferably overnight. Whenever you feel like it, youcan visit the meat and stir it around before putting it back in the fridge.

2. Around the time that youre lighting the fire for your braai, remove the marinatedmeat from the fridge and wash your hands for the assembling process. Skewer the

beef cubes by alternating with pieces of onion, peppers, whole mushrooms and

cherry tomatoes, packing them tightly together. Brush the assembled kebabs with

any leftover marinade.

3. Braai the kebabs for about 8 minutes over hot coals. The kebabs can be quite fragile,so braaing them in a hinged grid that you close gently is the way to go.



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LAMB ROGAN JOSH

This is a superb curry with a rich and exotic flavour. Amazingly all the spices you need are

available at normal South African supermarkets. Each ingredient serves a purpose in

creating the aromatic end product. Take a deep breath and just follow the steps this is one

of the easier yet more impressive potjies you will make in your life; the meat doesnt even

need to cook off the bone, as youre starting with deboned meat.


2 tots vegetable oil 1 kg boneless lamb meat (cubed cut a leg or shoulder into cubes; alternatively I

just buy enough leg chops, cut them into blocks and discard the bones)

2 onions (peeled and finely chopped) 2 bay leaves 1 cinnamon stick 6 green cardamom pods 6 whole black peppercorns 6 whole cloves (the spice, not garlic)
http://braai.com/recipes/lamb-rogan-josh/http://braai.com/recipes/lamb-rogan-josh/http://braai.com/wp-content/uploads/2013/07/JanBraai-lamb-curry.jpghttp://braai.com/recipes/lamb-rogan-josh/


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6 cloves garlic (crushed or chopped) fresh ginger (crushed or chopped, equal in volume to the garlic) 1 tsp ground coriander 1 tsp ground cumin 1 tot paprika 1 tsp cayenne pepper 1 tsp salt 1 cup plain yoghurt 1/2 cup water fresh coriander leaves (for garnish)

WHAT TO DO

Heat the oil in a potjie on the fire. Add the meat cubes in batches and fry them over high

heat for a few minutes until they get a nice brown colour. You will probably need two

batches. Take them out of the pot and keep on a plate out of the way of dogs or hyenas. We

will put the meat back in the pot later. Leave any fat or juices in the pot for the next step.

In the same pot, add the onions and fry for about 5 minutes until they start to soften. Add

the bay leaves, cinnamon stick, cardamom pods, peppercorns and cloves, and fry for about

1 minute. Right about now you will smell some great things happening in the pot as the heat

starts to release fragrances from the spices.

Add the garlic and ginger and stir-fry for another minute, then add the coriander, cumin,

paprika, cayenne pepper and salt. Stir these in well. The mixture might be fairly dry at this

point, which means things could burn, so dont have big flames under the pot. It also means

you should move along quickly to the next step.

Put the lamb (and any juices that gathered with it on the plate) back into the potjie it

should moisten up the dry bottom. Stir right to the bottom and loosen any sticky bits with

the spoon. If youre struggling, you can add a very small amount of water to help you scrape

loose everything sticking to the bottom of the pot. As soon as youre done go to the next

step.

Add the yoghurt while stirring continuously to mix it well into the dish.

Cook for 13 minutes, then add the water, and stir until you have a sauce as smooth as the

Protea cricket players. Bring to the boil, then cover with a lid and gently simmer over low

heat for about an hour until the meat is tender and the sauce has reduced to form a richgravy. If your fire is too hot, the gravy will reduce too quickly and become a burnt paste,


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which would be a tragedy. Watch the heat carefully and stir a few drops more water into

the pot if really necessary.

Take the pot off the fire and serve with basmati rice (see page182) and some fresh

coriander leaves.

AND

Cardamom pods are like referees in rugby matches. Without them the meal cannot exist,

but they are not particularly pleasant things to encounter. They are at their best if you dont

actually notice that theyre there. If you spot one in the finished product, pick it out and

throw it away. It has served its purpose of adding flavour to the meal.

SHEPHERDS PIE RECIPE
http://braai.com/recipes/shepherd%e2%80%99s-pie-recipe/http://braai.com/recipes/shepherd%e2%80%99s-pie-recipe/http://braai.com/recipes/shepherd%e2%80%99s-pie-recipe/http://braai.com/recipes/shepherd%e2%80%99s-pie-recipe/


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The big difference between shepherds and cottage pie is that shepherds pie is made with

lamb or mutton, whereas cottage pie is made with beef. Its a technical thing but this is a

technical braai website. Logic dictates that you are free to use beef instead of lamb for this

recipe, but just remember to refer to the dish as cottage pie then. For the best results use

leftover braaied lamb or beef or a mix of the two. In the latter case its called a shepherds

cottage pie and it has a bit of a personality disorder, but it still tastes great. This recipe is

from my second book JanBraai Red Hot (JanBraai Vuurwarm) which launches in August

2013. It is the recipe as seen on Episode 2, Series 3 of Jan Braai vir Erfenis on kykNET.
http://braai.com/wp-content/uploads/2013/07/Jan-Braai-shepherds-pie.jpg


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For the meat filling:

1 tot butter 1 onion (finely chopped) 2 medium carrots (chopped or grated)

celery equal in volume to the carrots (chopped) 1 tot cake flour
http://braai.com/wp-content/uploads/2013/07/Shepherds-Pie-01.jpg


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1 1/2 cups warm beef or mutton stock 500 g braaied lamb meat (de-boned, trimmed of excess fat, and chopped; about 3

cups of chopped lamb meat)

1 tsp Worcestershire sauce 1 tsp salt 1/2 tsp black pepper 1 tot chopped parsley

For the mashed potato topping:

4 large potatoes enough water for boiling the potatoes in 1 tot butter 1/2 cup milk salt and pepper

WHAT TO DO

1. In a flat-bottomed cast-iron potjie on the fire, fry the onion, carrots and celery in thebutter for about 5 minutes until soft.

2. Add the cake flour and stir in before adding the warm meat stock and stirring that in.3. Now add the meat, Worcestershire sauce, salt, pepper and parsley. Put the lid

partially on the potjie (leaving a gap) and simmer gently until the sauce thickens.

This can take about 45 minutes but the time will vary widely depending on a number

of factors, among them how hot your fire is. During this time, do steps 4 and 5.

4. Peel the potatoes and boil them in salted water in a separate pot for about 30minutes until they are tender. A teaspoon of salt is enough to make the water

salted. I really dont like peeling potatoes, and thus I usually dont. If you dont

want to peel them either, then dont, but at least feel guilty about it.

5.

When the potatoes are cooked, drain the water and use a potato masher to do thejob its made for. Add butter and milk to themashed potatoes, then season with salt

and black pepper and mix well. The texture should be smooth and fluffy.

6. Back to the potjie of meat on the fire: When the sauce has thickened, take off the lidand top the meat mixture with the mashed potatoes from step 5, spreading the

mash into a fairly even layer to cover the surface. Its entirely acceptable if the top

surface of the mash is a bit rough and not completely smooth. In fact, its considered

stylish.

7. Put the lid on the potjie and put lots of hot coals onto the lid. At this stage you dontwant any heat under the pot anymore. Now bake the shepherds pie in the potjie


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like that for the next 2030 minutes until the top layer becomes slightly golden

brown from the hot coals on the lid. You will obviously have to take off the lid to see

whether this has happened. Dont let any ash fall into the potjie, as it wont add the

kind of flavour youre looking for here. At this point the meal is ready to be enjoyed

immediately.

AND

If you dont have any leftover braaied meat but still want to enjoy this pie, you can

successfully substitute the braaied meat with 500 g fresh beef mince bought at a butcher or

supermarket. Add your mince after step 1, then fry it for 58 minutes until it is nicely brown.

Then continue with step 2 where you add the flour and stock, and follow the rest of the

recipe (just ignore the part where you would add the meat in step 3). It is not advisable to

add uncooked mince to the potjie after the stock has been added, as the mince will then

boil instead of fry, and the meal wont taste very nice.


CHICKEN BURGER RECIPE
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The thing to do with chicken breasts is braai them and make chicken burgers. You obviously

need the breasts to be skinned and deboned; these are also known as chicken breast fillets.

The typical chicken breast fillet is a bit lopsided with a bulky part and a thin point, so put the

breast fillet on a chopping board and give it a few gentle whacks on the thick part with a

meat tenderising mallet before the braai. This will make it uniform in thickness, which

makes for easier braaing and will soften the meat for biting through when its on the burger.

If you hit it too much, it will disintegrate, and you will be left with chicken mince. You dont

want that so do be gentle with the mallet. This is stating the obvious, but a chicken burger

contains meat, salad, dairy and starch, so it really is a balanced meal all on its own.

What you need (per burger)

1 chicken breast salt and pepper (or braai salt)
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olive oil 1 hamburger roll 2 slices of tomato 1 lettuce leaf cheese mayonnaise peri-peri sauce

What to do

1. Place each chicken breast fillet flat on a chopping board and lightly pound the thickside with a meat mallet, wine bottle, rolling pin, side of a meat cleaver or any other

item of sufficient weight and size. You want the whole fillet more uniform in

thickness and this step will make the meat easier to braai, better looking on your

burger and softer to bite.

2. Spice each chicken fillet with salt and pepper or your favourite braai salt. Eitherbrush each one with oil or simply pour a bit of oil into the bowl with them and toss

the fillets around until all are coated.

3. Braai the meat for about 610 minutes until it is done. The nice thing about chickenbreast fillets is that you can actually see the meat colour changing from raw to ready

on the braai.

4. Assemble the burger: Buttered roll, chicken breast, cheese, peri-peri sauce,mayonnaise, tomato and lettuce leaf. When assembling burgers I always like to place

the cheese right next to the patty so that the heat of the meat can melt the cheese.

How to make potato wedges(as seen on photo with burger)

Parboil potatoes in salted water until just soft, but not too soft: a fork should just be able to

go in this will take about 20 minutes. Drain very well, i.e. get all the water off. Cut into

wedges, toss around in olive oil, and generously sprinkle the wedges with coarse sea salt.Bake in an oven pre-heated to 200C until brown and crispythis will take about 25 minutes.

Serve with your chicken burgers.

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GLHWEIN RECIPE

Glhwein originates in Germany but is also very popular in Austria, which is not surprising as

Austria is essentially like a holiday province of Germany if we have to be honest. Glhwein is

served in the snow on ski slopes, in mountain huts and at European Christmas markets.

Always drink Glhwein hot, and youll enjoy it best when the temperature around you is

very low, for example around a campfire in the Kalahari or Karoo, while youre freezing your

backside off.


1 bottle red wine rind of 1 orange (peeled off with a vegetable peeler) rind of 1 lemon (peeled off with a vegetable peeler) 1 cup orange juice 1 cinnamon stick
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1 whole star anise 2 cardamom pods 4 cloves 1/2 cup sugar

WHAT TO DO

1. Mix all the ingredients in an old-school camp kettle or flameproof pot, then put itover a medium-hot fire and bring to a slow simmer.

2. Cover with a lid and simmer over low heat (slowly) for about 15 minutes, stirringoccasionally until the sugar has dissolved completely. Let it stand for 15 minutes

near the fire (perhaps with a few coals under it) so that the drink can stay hot, but is

not boiling too rapidly.

3. Strain through a sieve into mugs and throw away the rind and spices. Always servehot.

AND

In Europe, it is not uncommon to add an extra shot of brandy or rum to each mug of

Glhwein when youre really freezing. You might, for example, be really cold if youve spent

the whole afternoon hunting Springbok in the glacial conditions of the winters Karoo veld.

Then its better to wait for the Glhwein until your rifle is packed away though.

CURRY LAMB CHOPS
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The ingredients of this marinade and the long marinating time mean you can use slightly

tougher lamb chops like leg, chump and thick rib to make this recipe. After two to three

days in the marinade the meat will be amazingly tender and full of flavour.

What you need (feeds 68)

22,5 kg lamb chops (I prefer leg but chump or thick rib also work well)
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2 tots oil or butter 2 onions (chopped) 3 cloves garlic (crushed) peeled and grated ginger (equal to the garlic in volume) 2 tots curry powder tot turmeric tot salt 2 cups brown vinegar 1 450 g tin fine or smooth apricot jam 4 bay leaves (torn)

What to do

1. Fry the onions in the oil for about 4 minutes until they are soft and golden but notbrown.

2. Add the garlic, ginger, curry powder and turmeric and fry for another 2 minutes.3. Stir in the vinegar, jam and salt and heat until boiling.4. Remove from the heat and let the marinade cool down to room temperature. This

takes a few hours.

5. Place the chops in a marinating bowl, add the torn bay leaves and pour the cooled-down marinade over the meat. Stir thoroughly ensuring all sides of the chops are in

contact with marinade. Cover the bowl.

6. Marinate for at least 24 hours, two or three days is better. Turn the chops every 812 hours during this time.

7. Braai for about 810 minutes on hot coals and serve with brandy and coke.And

Giving the meat three days in the marinade is the way to go so if you have the time, dont

settle for 24 hours.


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EASTER ON THE BRAAI

I always

think that Easter Weekend is when the weather really changes. Summer is officially over

come Monday. Terrifying. So while there is still little bit of summer left everything should be

cooked on the braai and since chocolate is synonymous with Easter, why not combine the

two! This is a fun activity for the whole family.

Ingredients

One big pack of marshmallows

3 Bar-One Chocolates

500ml cold milk

Bamboo skewers

Method

Add the milk and chocolates to a medium to small sized cast iron pot and place thatpot over medium heat.
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As the pot heats up, the milk and chocolate should heat up together and thechocolate will melt. Stir continuously until you have one smooth chocolate sauce.

Remove the pot from the fire. As the pot is made from cast iron it will keep its heatand the chocolate sauce will stay warm for a while.

Put marshmallows on skewers, dip them in the chocolate sauce and enjoy. Encourage your kids to braai some of the skewered marshmallows by holding it over

the flames or coals. Braaing marshmallows will teach your kids the fundamental

principles of braaing chicken. Gentle heat and turn often; a skin that can easily burn

before the inside is done.

BRAAI BREAD: THE VUURVARKIE RECIPE

A

while ago we posted the details of the Vuurvarkie on our Facebook page and the response

was overwhelming. I have since tracked down the bread recipe used in the picture. Even

though this recipe is for the Vuurvarkie, it works just as well in a normal black pot.
http://braai.com/recipes/braai-bread-the-vuurvarkie-recipe/http://braai.com/recipes/braai-bread-the-vuurvarkie-recipe/http://braai.com/wp-content/uploads/2013/02/Brood.jpghttp://braai.com/recipes/braai-bread-the-vuurvarkie-recipe/


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Ingredients:

500g White Eureka Unbleached Stone Ground Flour

15ml Yeast

325ml 340ml Water

10ml Salt

5ml Sugar (optional)

Put the flour, salt and yeast into a large mixing bowl and mix.

Make a well in the centre of the heap and gradually mix in 325ml warm water until the

dough comes together. If it seems dry add some more water.

Knead the dough on a lightly floured surface such as a cutting board for 5 minutes until it

has a smooth texture. Shape the dough like a rugby ball (!!!) and put it into an oiled baking

pan and then set it aside to rise for about 40min in a warm place. It should double in size in

this time. When it has risen make deep slashes on the top of the dough with a sharp knife

and dust with flour.

In the mean time preheat your Vuurvarkie for 30-40minutes. Bake for 40-45min, until

golden and cooked through. To test if it is done tap the base of the loaf, if it is ready it will

make a hollow sound. Remember not to put too many coals on top of the Vuurvarkie.

Kneading and Proving tips

Knead the dough for at least 5minutes, even up to 10 minutes if you can! This will produce a

lighter more airy loaf.

If the dough needs to rise twice put it into an oiled bowl and cover loosely with oiled cling

film then leave in a warm place until it has doubled in size. This takes anywhere between

30minutes and 2 hours, depending on the temperature and the amount of dough. An airing

cupboard speeds this up.

Punch the risen dough to knock out the air. Knead again for a few minutes, adding any

other ingredients at this stage. Shape and put onto an oiled baking sheet or in a loaf tin.

Cover and leave to rise until it has doubled in size. Check up after about 30minutes. Over-

proving may cause the bread to collapse in the oven.
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SUMMER HOLIDAY BRAAI IDEAS

Here are a few delicious and colourful recipes to make on your summer holiday.

1. Chicken, Feta and Sundried Tomato burger2. Grilled Salmon Tacos3. Kaapse Snoek4. Pizza5. Prawn kebabs6. Basted Mushrooms
http://braai.com/uncategorized/summer-holiday-braai-ideas/http://braai.com/uncategorized/summer-holiday-braai-ideas/http://braai.com/recipes/braaied-chicken-feta-sundried-tomato-burger/http://braai.com/recipes/braaied-chicken-feta-sundried-tomato-burger/http://braai.com/recipes/salmon-tacos-avocado-salsa-recipe/http://braai.com/recipes/salmon-tacos-avocado-salsa-recipe/http://braai.com/recipes/kaapse-snoek-braai/http://braai.com/recipes/kaapse-snoek-braai/http://braai.com/uncategorized/pizza-on-the-braai/http://braai.com/uncategorized/pizza-on-the-braai/http://braai.com/recipes/prawn-skewers-on-the-braai/http://braai.com/recipes/prawn-skewers-on-the-braai/http://braai.com/recipes/basted-mushrooms/http://braai.com/recipes/basted-mushrooms/http://braai.com/wp-content/uploads/2012/12/Summer-Braai.jpghttp://braai.com/recipes/basted-mushrooms/http://braai.com/recipes/prawn-skewers-on-the-braai/http://braai.com/uncategorized/pizza-on-the-braai/http://braai.com/recipes/kaapse-snoek-braai/http://braai.com/recipes/salmon-tacos-avocado-salsa-recipe/http://braai.com/recipes/braaied-chicken-feta-sundried-tomato-burger/http://braai.com/uncategorized/summer-holiday-braai-ideas/


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7. Fish wrapped in newspaper8. Greek lamb skewers / Souvlaki9. Springbok Carpaccio with Tataki sauce10.Garlic, Cheese and Peppadew bread

These recipes have all been covered on the website so just click on the dish and the link will

take you to the recipe.

PRAWN SKEWERS ON THE BRAAI
http://braai.com/recipes/recipes-fish/how-to-braai-fish-in-newspaper/http://braai.com/recipes/recipes-fish/how-to-braai-fish-in-newspaper/http://braai.com/recipes/3067/http://braai.com/recipes/3067/http://braai.com/recipes/springbok-carpaccio-with-tataki-sauce/http://braai.com/recipes/springbok-carpaccio-with-tataki-sauce/http://braai.com/recipes/garlic-cheese-peppadew-bread/http://braai.com/recipes/garlic-cheese-peppadew-bread/http://braai.com/recipes/garlic-cheese-peppadew-bread/http://braai.com/recipes/prawn-skewers-on-the-braai/http://braai.com/recipes/prawn-skewers-on-the-braai/http://braai.com/recipes/prawn-skewers-on-the-braai/http://braai.com/recipes/garlic-cheese-peppadew-bread/http://braai.com/recipes/springbok-carpaccio-with-tataki-sauce/http://braai.com/recipes/3067/http://braai.com/recipes/recipes-fish/how-to-braai-fish-in-newspaper/


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This is a fantastic summer recipe and serves well as an appetizer or with tapas.

Ingredients:

750g King Prawns, deveined with tails still intact

3 cloves garlic, crushed

2 teaspoons lemon juice

50 ml olive oil

15 ml Lemon juice

Sea salt and coarse pepper

1 long red chilli, finely chopped

Aioli:

Mix 100ml mayonnaise with 30ml sweet chilli sauce. Adjust measurements to taste.

Refrigerate until ready to serve.

Method:

Mix the ingredients together in a non-metallic marinating bowl. Add the prawns and make

sure that they are covered with the marinade. Cover with cling wrap and put the marinating

prawns in refrigerator for at least 20 minutes.
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Thread marinated prawns on skewers and braai on high heat for approximately 2 minutes

on each side or until prawns turn pink and are cooked through. If you are using bamboo

skewers, make sure that they are soaked beforehand so that they dont ignite on the braai.

SALMON TACOS WITH AVOCADO SALSA ON THE BRAAI

To see how to

prepare the perfect salmon on the braai clickhere.When you are done, break the salmon

into small pieces with a fork and put it on your heated taco with Avocado Salsa. It is simple

and colourful. Making the tacos is also easy: Buy wraps from your local supermarket and let

them hang over your oven tray in a folded over position. Bake them for 4-5 minutes on

150C.
http://braai.com/recipes/salmon-tacos-avocado-salsa-recipe/http://braai.com/recipes/salmon-tacos-avocado-salsa-recipe/http://braai.com/recipes/salmon-on-the-braai/http://braai.com/recipes/salmon-on-the-braai/http://braai.com/recipes/salmon-on-the-braai/http://braai.com/wp-content/uploads/2012/11/avo-salsa-web2.jpghttp://braai.com/recipes/salmon-on-the-braai/http://braai.com/recipes/salmon-tacos-avocado-salsa-recipe/


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Avocado Salsa:

2 Ripe avocados

1 Large tomato

Sea Salt

Ground pepper

Juice of 1 Lime (lemon if you cant find limes)

1 Jalapeno chopped (any other chilli is also fine)

1 Medium red onion

A few fresh coriander leaves

Chop the red onion, the tomato and the avo into cubes of about the same size as big as

your pinkie nail should be about right. Put all the ingredients into a bowl and add the

chopped coriander and the lime juice. Add salt, pepper and chilli to taste. You can also add

more lime juice if you like. Serve with Creme

Fraiche.
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LAMB SKEWERS ON THE BRAAI: GREEK SOUVLAKI

Greece: The home of Souvlaki and Hercules

Souvlaki is my favourite dish from Greece and it is a wonderful dish for summer. It can serve

as an appetizer or main course and you can make them from any meat or vegetable

combination. I prefer lamb.

It is also very healthy and a fantastic addition to your diet menu. Souvlaki is easy to prepare.

The lamb should be served pink, so dont worry aboutunder-cooking.

Ingredients:

1kg lamb shoulder

12 sprigs thyme

8 Oregano leaves

4 Garlic Cloves, Crushed

2 lemons zest
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2 Lemons juice

200ml Olive Oil

50ml Red wine

Paprika

Cut the meat into cubes and trim off excess fat. Put the cubes in a bowl and add the herbs,

garlic, lemon zest, half the olive oil, red wine and some salt and pepper. Mix it well so that

all the meat gets covered. Cover with Glad wrap and put it in the fridge for at least two

hours, overnight if you can.

If you are using wooden skewers let them soak in water for a little while so that the

wood doesntburn when you braai. I love using rosemary twigs as skewers, so if you have

them in your garden, try it and let me know what you think.

Before putting it on the braai, add the lemon juice and remaining olive oil and mix well. Put

the meat on the skewers and brush with the marinade while on the braai. Cook them

however you prefer to cook your lamb and sprinkle with paprika before serving.

I would suggest preparing the tzatziki just before putting the skewers on the braai, because

if you do this the day before the cucumber has to be seeded otherwise the tzatziki gets

watery, and this is just too much of a mission.

Tzatziki:

1 Cucumber, peeled and diced

350g Greek yogurt

2 cloves garlic, crushed

2 tbsp finely chopped mint

2 tbsp olive oil

Mix ingredients together in a serving bowldish up and serve.

I like my Souvlaki with rocket on the side. In Greece they use the same recipe and serve the

meat in pita breadsthese are called Gyros and they are just as delicious.


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PIZZA ON THE BRAAI

Ive heard of people making pizzas on the braai, but never really saw the point until I tried it

last night. What a treat!

The Base

1. Go to your local supermarkets bakery and ask them for a bag of dough.

You shouldntpay much more than R10 for this.

2. Cut the dough into squares (+/- 44 cm) and cover with a damp cloth to let it rise.

3. Using a rolling pin roll each cube into a flat base just before putting it on the braai.
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While your dough cubes are rising, make the fire in your Monolith or Kettle Braai and put

the pizza stone on. If you have a temperature regulator, try to get the temperature as close

to 220C as possible.

The Sauce

Ingredients:

1 Medium Onion

2 Cloves Garlic

20 ml Tomato Puree

1 Can Diced Tomato

Salt

Pepper

Pinch of Oregano

1. Sautee the chopped up onion and add the garlic once the onion starts to caramelize.

2. Add Tomato puree and whole can of diced tomatoes.

3. Add salt, pepper and oregano to taste.

4. Simmer for 20 minutes.

Some people add 5 ml sugar to their sauce, but I will leave it up to you to decide if you wantit or not.

Getting the pizza onto the braai without all the toppings falling off seems tricky, but its

actually quite easy. Do it this way:

Sprinkle some flour on tin foil and roll the dough out onto the foil. Before putting your

toppings on put your rolled out base on the braai for about a minute or two so that the

dough sets. Once it has set, take it off and add your sauce and toppings. Its much easier to

get it onto the braai with a spatula now.

Toppings:

A lot of mozzarella, other than that, be creative.

Put the pizza on the hot pizza stone (also sprinkled with flour) for 8-10 minutes. Delicious

and fun to make. Enjoy


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