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?

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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Chocolate Braaibroodjies

Screen Shot 2018-10-25 at 11.30.44So we all agree that a braaibroodjie is probably the best meal in the world. Then it just makes sense to make a dessert braaibroodjie.  Now you can have braaibroodjies for starters, main meals and dessert.

WHAT YOU NEED: ( makes 8 braaibroodjies)

16 slices of white bread
Soft butter to spread on the bread
1 jar Nutella or chocolate spread
2 x 100g slabs of hazelnut chocolate, chopped finely
1 cup pecan nuts, chopped finely
1/2 cup sugar
1 teaspoon cinnamon

WHAT TO DO:

  1. Butter the outsides of all your bread slices. Turn the bread around and spread Nutella over the inside of 8 slices of bread.
  2. Cover the Nutella slices generously with chopped chocolate and pecan nuts.
  3. Cover the bread with the other slice of bread and braai in a hinged grid over medium heat. Turn often to make sure the chocolate melts evenly, and the outside of the bread is nice and toasted.
  4. Just before they are done, mix the sugar and cinnamon together and sprinkle the sugar over the  toasted bread. Toast on the fire again on both sides for 1 – 2 minutes.
  5. Serve the chocolate braaibroodjies with ice cream, or just as is!

 

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Mieliepap Fish cakes

Screen Shot 2018-10-05 at 08.23.48The mieliepap adds a great crunch and texture to this recipe. You are welcome to use any type of firm white fish, even left over snoek from your braai can work.

WHAT YOU NEED:

500 g fresh fish
3 spring onions
1 tot fresh parsley, chopped
Juice and zest of 1 lemon
4 potatoes, cooked and mashed
Salt and pepper
1 cup maize meal

For the sauce:
250 ml french style mayonnaise
3 medium size dill gherkins, chopped\
1 tot chives, chopped

WHAT TO DO:

  1. Season your fish with salt and pepper and braai over medium heat for 8 – 10 minutes until the fish is cooked and flaky. In a pot, cook the potatoes, leaving the skins on, until very soft
  2. Let the fish cool down while you mash your potatoes and season it with salt and pepper.
  3. Flake the fish and add to the mash potatoes. Add the parsley, lemon juice and zest and mix well to combine with a wooden spoon. Taste again to see if you should add more salt and pepper.
  4. Sprinkle a clean surface with your maize meal and place a scoop of the potato and fish mixture on the surface. No dust the tops of these potato scoops with more maize meal.
  5. Use your spatula to flatten the fish cakes and grill them over flames on your fire on your cast iron plate in a bit of oil over medium heat until the maize meal is brown and crunchy.
  6. Mix all the ingredients together for the sauce and serve the fish cakes with the sauce.
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MUSHROOM BURGERS

Screen Shot 2018-10-04 at 11.57.08This is a revolutionary burger. It’s the vegetarian meal that meat-eaters love. I like to make them using those
normal supermarket hamburger rolls with no substance, as it keeps the focus on the mushroom.

WHAT YOU NEED (feeds 6)
6 giant mushrooms
6 soft hamburger rolls
plain cream cheese
feta cheese (I like the kind with bits of black pepper but any type will do)
garlic butter

WHAT TO DO
1. Slice the rolls and spread cream cheese onto the bottom half of each roll.
2. Braai the mushrooms on medium-to-hot coals until nicely browned and fairly soft, for a total of about 6–8 minutes. Braai them for 3 minutes with the bottom (black) side facing downwards. Then flip them over, scoop a bit of garlic butter into each and then braai with the top (white) side facing downwards until they are soft. They turn quite easily and if you are gentle they will not break apart, so either an open or hinged grid is fine.
3. Put one mushroom on each prepared roll and crumble feta cheese over that.
4. The burgers can be eaten immediately and juices from the mushrooms will seep into the roll as you eat.

WHAT TO DO FOR GARLIC BUTTER
Very simply you mix chopped garlic and butter. If you have parsley on hand you chop that and mix it in as well. For 6 mushrooms you’ll need 1–2 tots of butter, 1–2 cloves of garlic and ½ tot of parsley.

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Tomato Risotto

Screen Shot 2018-09-27 at 14.14.18This is comfort food at its best! Serve it as a main meal or as a side to your boerewors or steak braai. Also note that I make this risotto in my own way, you first make a soup full of flavour, then add the risotto rice, and then let it simmer until thick and creamy.

WHAT YOU NEED:

1 tot olive oil
1 onion, chopped
2 garlic cloves, crushed
1 tin tomato puree
1 tin cherry tomatoes
500 ml chicken stock
Salt and pepper
1 cup Risotto rice
1 cup cheddar cheese, grated

WHAT TO DO:

  1. Heat the oil in your potjie and fry the onion and garlic for a few minutes. Add the tomato puree and cherry tomatoes and this simmer for 5 minutes.
  2. Add the chicken stock, season with salt and pepper and let the soup simmer for 10 minutes for the flavours to develop.
  3. Add the cup of risotto, stir, and cover with the lid.
  4. Let this pot simmer for 30 – 40 minutes until the risotto is thick and creamy and all the liquid is absorbed. You have to ift the lid and stir every 4 to 6 minutes, to prevent the rice from sticking to the bottom of the potjie.
  5. When you are happy with the consistancy of the risotto, add the cheese, and mix well.
  6. Serve with fresh basil, black pepper and your favourite braai food.

 

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