Download National Braai Day song

Link to Download National Braai Day song

Free download of the song by Heuwels, JR, HHP and Soweto Gospel Choir

How to braai the perfect steak

Link to How to braai the perfect steak

Comprehensive step by step instruction and recipe on how to braai perfect steak – by Jan Braai.

What is Chisa Nyama?

Link to What is Chisa Nyama?

What is Chisa Nyama? What is Chesa Nyama? What is Shisa Nyama?

Paprika and Cheese Potatoes

Screen Shot 2018-12-11 at 10.15.13During the collection of recipes for the book Shisanyama, I received a number of versions of baked and braaied potatoes with cheese. This is my version, drawing inspiration from various solutions to the same problem, which is how to do some nice potatoes and cheese on the braai. To my mind, it’s always easier to get potatoes soft with a bit of boiling in a potjie, as opposed to trying to bake them soft from scratch. By using your cast-iron potjie, you limit dishes and impart maximum flavour.

 

WHAT YOU NEED (feeds 6)

1 kg bag of baby potatoes
2 tots olive oil
2 tots butter
1 onion (chopped)
1 bell pepper (green, yellow or red, seeded and sliced into strips)
8 garlic cloves (crushed)
1 tsp salt1 tsp pepper
300 g Cheddar cheese (grated)
½ tot paprika

WHAT TO DO

  1. Wash the potatoes, add them to your potjie and boil in water until soft.
  2. Now drain the water from the potjie but keep the soft-boiled potatoes in the potjie. Add the olive oil, butter, chopped onion, bell pepper strips, garlic, salt and pepper to the potjie and now stir-fry everything for a few minutes until some things become caramelised and golden brown.
  3. Now use your wooden spoon or braai tongs and press on some of the potatoes so they burst at the seams, allowing some extra flavours to develop and penetrate the potatoes. Stir-fry for another minute or three.
  4. If things at the bottom of the potjie get sticky and want to burn, add a bit of water, olive oil, beer, wine or stock and scrape lose anything sticky.
  5. You now add the grated cheese and sprinkle paprika on top of that. Close the lid of the potjie and take the potjie off the fire. Add a generous helping of coals onto the lid of the potjie – as much as you can fit onto the lid – and wait a few minutes for the cheese to start melting. Once the cheese has melted, your potatoes are good to go!
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CHOCOLATE RISOTTO

Ep_22_Resep_03This is one of those “excuse me?” recipes. People will think you have made a mistake when you tell them you are serving chocolate risotto for dessert. But don’t be dissuaded by their disbelief, because serving this will make you stand out as a culinary genius – this recipe is a real showstopper. It’s simple, easy to make, and most importantly, absolutely decadently delicious.

WHAT YOU NEED: (Feeds 6)

2 tots butter
1 cup risotto rice
2 tots cocoa powder
1/2 cup brown sugar
1/2 cup desiccated coconut
500 ml fresh cream
1 tin coconut milk
250 ml milk

For serving:
1 chocolate slab of your choice
1/2 cup desiccated coconut
Any type of cookies, biscuits of wafer chocolates like Nutty Crust, or chocolate fingers like Kit-Kat or wafer biscuits.

WHAT TO DO:

  1. Place all the ingredients for the risotto into your pot – you are basically making a soup with all the ingredients – and then add the risotto. Stir and mix everything together. The cocoa will drift a bit on top, but as soon as you add heat, everything will mix together.
  2. Place the potjie on the fire and start cooking the risotto over very mild and medium heat. You do not have to stir all the time, but with ingredients like milk and cream, you need to stir more often than not.
  3. Let this slowly cook and simmer, stirring more often than not, for 30-40 minutes. If you think you need a bit more liquid, add a bit of water. The risotto will become thick and creamy once cooked and ready.
  4. While the risotto is still cooking, roast your coconut in a pan for a few minutes until golden brown. Now, grate the chocolate over the risotto, the same way you would do with parmesan cheese if this was a savoury recipe.
  5. Dish up the risotto into your dedicated bowls or cups and sprinkle the roasted coconut over and serve with a cookie or biscuit of your choice.
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BANANA BREAD POTJIE

Screen Shot 2018-11-24 at 18.15.15In a world of uncertainty, there are always things you can be sure of. Bananas becoming too old to eat before you’ve got to them is one of those certainties. This might happen at home in your kitchen, but very often also happens in one of your food crates while touring or on holiday. When those brown spots of age appear on your bananas, this is your cue to make and bake a banana bread potjie – something absolutely fantastic.

WHAT YOU NEED (makes 1 loaf)

6 ripe bananas
1 cup butter (melted)
1 cup sugar
4 eggs
2 tsp lemon juice
2 cups white bread or
cake flour
2 tsp baking soda
1 tot milk

WHAT TO DO

1. Start off by peeling the bananas, cutting them into smaller pieces and mashing them with a fork.

2. In your no. 10 flat-bottomed potjie, mix the butter and sugar together until smooth. Add the eggs and mix well. This mixing can be done with a fork or a wooden spoon.

3. Now add the mashed bananas and lemon juice and mix well until you have a smooth batter.

4. Add the flour and baking soda and mix that in. Lastly add the milk and mix that through to form a smooth batter.

5. Put the lid on your potjie and bake the banana bread with the potjie on a stand on medium-hot coals, with some coals on top of the lid as well. It should take about 50 minutes until cooked and golden brown but if the heat is too high, it might be quicker, so check after 30 minutes so it does not burn.

6. Serve chunks of banana bread generously lathered with butter

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Steak with marrow bone sauce

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This recipe is a nice party trick to serve with your steak at the next braai. Instead of the usual pepper or cheese sauce, use the rich taste of marrow to compliment your steak.WHAT YOU NEED: (Feeds 4)

4 marrow bones, cut lengthways
Salt
Pepper
For the sauce:
1 Onion, chopped finely
2 garlic cloves, chopped
1 cup beef stock
2 tots dijon mustard
1 tot sherry or sweet dessert wine
1/2 cup white wine
Salt and pepper to tasteWHAT TO DO:

  1. Light a big fire and start prepping your marrow bones. Braai the marrow bones with the flesh side down for 3 – 4 minutes. Turn the marrow bones around and braai with the flesh side upwards. Season with salt and pepper and braai until the marrow starts to bubble and cook.
  2. Remove from the braai and scrape braaied marrow from the bones into your pan.
  3. Heat your pan and fry onion&garlic until soft with the marrow.
  4. Season with salt and pepper and add the dijon mustard and muscadel or sherry. Let this simmer for a  few minutes.
  5.  Add 1/2 cup white wine  and 1/2 cup beef stock and let this sauce simmer and reduce until nice and thick and rich, while you braai your steak.
  6. Slice your steak into strips and serve the steak dressed with the sauce.
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Pot roasted buns

Screen Shot 2018-11-14 at 13.03.03POT-ROASTED BUNS

We all agree on the cult status of braaibroodjies, or as the Queen refers to it, South African fire-toasted braai sandwiches. But there are also two other major players in the braai-bread market. They are of course roosterkoek – bread rolls baked on the grid – and potbrood, which is a bread baked in your potjie on the fire. What follows below drew inspiration from various submissions. And so, for our next magic trick, we’re packing the flavour right into the dough and we’re giving the rolls the brilliant benefit of some potjie taste!

WHAT YOU NEED (feeds 8)
1 onion (chopped)
1 packet (200g) bacon (chopped)
500g white bread or cake flour
1 packet (10 g) instant yeast
1 tot sugar
½ tot salt
1 cup Cheddar cheese (grated)
1 tot fresh oregano (chopped)
1 cup water (lukewarm)
2 tots olive oil
1 cup fresh cream
butter (to serve)

WHAT TO DO

1. Heat some oil in your fireproof pan and fry the chopped onion and bacon until cooked. You can also do this step on the stove in your kitchen.
2. Place the flour, yeast, sugar and salt into a mixing bowl and mix until well combined. Add the bacon, onion, cheese and oregano, and mix well.
3. Add a little bit of lukewarm water to the mixture and mix well, adding a bit more water at a time until you have what resembles a dough. You will need roughly one cup of lukewarm water for 500g of flour, but add a little more if you need to.
4. Use clean hands to knead the dough on a floured surface for a few minutes until it is soft and elastic.
5. Place the dough mixture back into your mixing bowl, leave it in a warm place, for example, the general vicinity of the fire or covered with a cloth in the sun. Leave it to rise for about 30 minutes.
6. After half an hour, knock down the dough, kneading for another few minutes.
7. Add olive oil to your no.10 flat-bottomed potjie, making sure the bottom and all the sides are coated in oil.
8. Shape the dough into balls, somewhere between the size of golf balls and tennis balls, and pack them into the potjie in a single layer.
9.Pour the cream over the dough balls and sprinkle any extra grated cheese you coincidently have lying around over that.
10.Now put the lid on the potjie and bake over medium coals, also adding a few coals to the top of the potjie lid. Don’t be overly aggressive – bread has a tendency to burn.
11. After about 40 minutes, carefully lift the lid, making sure that no ash or coal from the lid falls into the potjie. The bread should be golden brown and baked. Serve warm from the fire, lathered with butter

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