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Comprehensive step by step instruction and recipe on how to braai perfect steak – by Jan Braai.
What is Chisa Nyama? What is Chesa Nyama? What is Shisa Nyama?
From an effort point of view, there are three types of bread: flatbread, bread made with yeast, and bread made with baking soda. Flatbread types use no raising agent whatsoever and are consequently flat like roti. Then there is yeasted bread that uses some form of yeast to make it rise. To activate this yeast takes time and you need to knead the dough. Our third bread category uses baking soda to create bubbles in the dough to make it rise. Unlike yeast, baking soda does not need to be kneaded to do its work. In fact, many expert bakers agree that when using baking soda, not only should you knead the dough as little as possible, you should actually not knead it at all! I know what you’re thinking and yes, this is super fantastic news.
The baking soda needs something to react with and we will use buttermilk for that something, as it will also add some taste to the bread. Although you can quite successfully bake a lily-white soda bread, I prefer the taste and coarse texture of wholewheat and oats. When you’re travelling the backroads and get hold of a truly great jar of jam at a farm stall or market, this is the bread it deserves.
WHAT YOU NEED (feeds 6–8)
- butter (for oiling the potjie)
- 3 cups Nutty Wheat flour (or wholewheat flour)
- 1 cup oats
- 1 tsp baking soda
- 1 tsp salt
- 1 bottle buttermilk (2 cups)
WHAT TO DO
- Smear the inside of your no. 10 flat-bottomed baking potjie generously with butter.
- Put all the ingredients, except for the buttermilk, into a mixing bowl and mix well.
- Now add the buttermilk and stir with a wooden spoon until everything is combined. Remember, not only is it unnecessary to knead the dough, it is better not to. So as soon as everything is properly mixed you are good to go.
- Flop the dough into the prepared potjie, dust the top of the bread with some extra flour (this is purely for cosmetic purposes) and use your favourite and sharpest pocket knife to cut a cross in the top of the bread. As with the flour dusting, this cross is only for cosmetic purposes and makes no real contribution to the taste of the end product. (But we all know good-looking food tastes better.)
- Now close the lid and bake for about 45 minutes until done. You want some coals under the potjie and some coals on the lid. When any particular coal loses motivation, discard it and replace with a new one. There is no particular risk in baking the bread too slowly but if you rush it, it might burn so rather err on the side of caution.
- After 45 minutes, remove the lid taking care not to spill too much ash onto the bread. A bit of ash is fine, again, for cosmetic purposes. Insert the tip of a knife into the bread and if it comes out clean, the bread is ready.
- If the bread does not stick to the potjie at all and comes out whole, great. If it sticks to the bottom of the potjie a bit, don’t worry. Take a spatula, go in on the lines of the cross you cut earlier and take it out in quarters.
This recipe works with any combination of 4 cups of flour. You could drop the oats and go with just 4 cups of Nutty Wheat or wholewheat flour. Or use 2 cups of Nutty Wheat and 2 cups of normal white flour. You get my drift.
Wat moeite betref, is daar drie tipes brood: platbrood, brood wat met gis gemaak is, en brood wat met koeksoda gemaak is. Platbrood gebruik hoegenaamd geen rysmiddel nie en is daarom plat; byvoorbeeld ‘n Indiese roti. Dan is daar gegiste brood wat gis in die een of ander vorm gebruik om dit te laat rys. Om die gis aan die gang te kry kan ’n tydjie neem en jy moet die deeg knie. Ons derde broodkategorie gebruik koeksoda om borrels in die deeg te maak sodat dit kan rys. Anders as met gis, is dit nie met koeksoda nodig om die deeg te knie om sy werk gedoen te kry nie. Om die waarheid te sê, die meeste bobaas-bakkers stem saam dat wanneer jy koeksoda gebruik, jy nie net die deeg so min as moontlik hoef te knie nie, jy moet dit eintlik glad nie knie nie! Ek weet wat jy dink, en ja, dis superfantastiese nuus.
Die koeksoda het iets nodig om mee te reageer en in hierdie geval is karringmelk daardie iets, want dit sal ook die brood ’n bietjie smaak gee. Al kan jy met sukses ’n leliewit-sodabrood bak, verkies ek die smaak en growwe tekstuur van volgraan en hawermout. Wanneer jy met die agterpaaie reis en jy kom by ’n plaasstal of mark op ’n regte lekker fles konfyt af, is hierdie die brood wat hy verdien.
This recipe is also available in English here.
WAT JY NODIG HET (vir 6–8 mense)
- botter (om die pot mee te olie)
- 3 koppies Nutty Wheat (of volgraanmeel)
- 1 koppie hawermout
- 1 teelepel koeksoda
- 1 teelepel sout
- 1 bottel karringmelk (2 koppies)
- jou nommer 10-platboompotjie
- Smeer die binnekant van jou nommer 10-platboompotjie rojaal met botter.
- Gooi al die bestanddele, behalwe die karringmelk, in ’n bak en meng deeglik.
- Nou gooi jy die karringmelk by en roer met ’n houtlepel totdat alles gemeng is. Onthou, dis nie net onnodig om die deeg te knie nie, dis beter om dit oor te slaan. Sodra alles ordentlik gemeng is, is jy reg om aan te gaan.
- Smeer die binnekant van jou nommer 10-platboompotjie met genoeg botter. Dop die deeg in die geoliede potjie uit, strooi ’n bietjie ekstra meel bo-oor (dis net vir die mooiheid) en gebruik jou gunsteling- en skerpste knipmes om ’n kruis bo-op die brood te sny. Soos met die meelstrooiery, is die kruis net vir die mooi en maak nie regtig ’n bydrae tot die smaak van die eindproduk nie. (Maar ons almal weet dat kos wat goed lyk, beter smaak.)
- Sit nou die deksel op en bak vir omtrent 45 minute tot gaar. Jy wil ’n klompie kole onder die potjie hê en ’n klompie op die deksel. Wanneer ’n kool moeg is, raak ontslae van hom en vervang met ’n wakker een. Daar is nie ’n besondere risiko daaraan om die brood te stadig te bak nie, maar as jy dit afjaag, kan hy brand, so wees eerder rustig.
- Ná 45 minute, haal die deksel af en pasop dat jy nie te veel as op die brood mors nie. Steek die punt van ’n mes in die brood en as hy skoon is wanneer jy hom uittrek, is die brood reg.
- As die brood glad nie in die potjie vassit nie en in een stuk uitkom, mooi so. As hy effe aan die bodem van die potjie klou, moenie bekommer nie. Vat ’n spatel en druk hom in op die lyne wat jy vroeër in die brood gesny het en haal hom in kwarte uit.
Die resep werk met enige kombinasie van 4 koppies meel. Jy kan die hawermout uitlos en net die 4 koppies Nutty Wheat of volgraanmeel gebruik. Of gebruik 2 koppies Nutty Wheat en 2 koppies gewone wit meel. Jy weet wat ek bedoel.
This recipe started out life when my parents had a particularly large crop of chillies in their herb garden. You can only use that many chillies in your curry potjies and so we decided to try and make sweet chilli sauce with some of the red devils. Practice makes perfect and before long there was the sweet chilli sauce recipe below, which as you will see once you make it, is very good! I feel that a properly braaied beef burger is the perfect vehicle to carry this sauce to your mouth, and that braaied bacon and pineapple are the best fellow passengers it could possibly wish for.
WHAT YOU NEED (feeds 4)
FOR THE SWEET CHILLI SAUCE
- 5 chillies (any type or a combination, with a few extra on standby)
- 2 cloves garlic (crushed or chopped)
- 1/2 cup cider vinegar (or rice vinegar or white grape vinegar)
- 1/2 cup water
- 1/2 cup sugar
- 1 tsp salt
- 1 tsp soy sauce
- 1/2 tot cornflour mixed with 1/2 tot water
FOR THE BURGER
- 1 kg beef mince (buy steak and mince at home or ask your butcher)
- 4 hamburger rolls
- salt and pepper (freshly ground)
- 1 packet streaky bacon (250 g)
- 1 pineapple (peeled and sliced into rings)
- butter (for the rolls)
- 1 cup mozzarella cheese (grated)
- salad leaves tomato (sliced)
WHAT TO DO
MAKE THE SWEET CHILLI SAUCE
- Chop the chillies finely. If you don’t want too much burn in the sauce, remove some or all of the seeds. If you like it hot, leave the seeds in. If you think the chillies you have are quite mild, use more than 5 chillies. If you think the chillies you have are particularly potent, use your common sense and good luck!
- Throw the chopped chillies, garlic, vinegar, water, sugar, salt and soy sauce into a small flameproof pan or potjie, then stir well and bring to a simmer over some coals or a few flames. Naturally this can also be done on a stove.
- Simmer for about 6 minutes, until the sugar has dissolved completely; the exact time will obviously depend on your coals or flames.
- Mix the half tot of cornflour with a half tot of water in a suitable cup, glass or mug. Add the cornflour mixture to the sauce and stir until the sauce gets thicker. This will take about 1 minute.
- The sauce is now ready. Remove from the fire, let it cool slightly while you braai the meat and then serve.
MAKE THE BURGER
- Form the mince into 4 evenly sized patties with your hands and flatten out.
- When you braai the patties, the biggest challenge is keeping them in one piece. Put them down very gently on the grid, do not press on them, do not handle them any more than is necessary, and turn them with extreme care. Start on very high heat to seal them quickly, hopefully before they have the chance to ‘sink’ into the grid. Braai for about 8 minutes in total. Once on each side during that time is enough. As the meat starts to cook it releases fat and juices and usually loosens itself from the grid. Season the patties with a grind of salt and pepper while they are braaing.
- While the patties are braaing, also place the bacon on your grid and braai until crispy. Also braai the pineapple slices for 5 minutes on each side so that they caramelise and sweeten.
- As the elements on the grid become ready, remove and use that empty space on the braai grid to toast the insides of the rolls after you’ve buttered them.
- Assemble the burger with your freshly homemade sweet chilli sauce as the crowing glory.
There are two reasons why you should make the recipe we have here: It’s very easy and it tastes great. Your weapon of choice is a no. 10 flat-bottomed baking potjie. Everything that can possibly go wrong when making bread pudding is taken care of by the preparation method in this recipe. It is foolproof, it is the best bread pudding recipe in existence, and I hope you enjoy it as much as I do. If there were a World Cup of Bread Puddings, this one would not be knocked out in the semi-finals. It would win the trophy.
WHAT YOU NEED (feeds 8)
- 1/2 cup raisins
- 1/2 cup dark rum
- 1/2 block butter (250 g)
- 1 cup brown sugar
- 1 tsp cinnamon powder
- 12 slices normal white bread
- 4 eggs
- 1 tin coconut milk (400 ml)
- 1 tot vanilla extract
WHAT TO DO
- Marinate the raisins in the rum for at least an hour before you start work on this recipe, but a day of marinating is also fine.
- Leave the butter outside your fridge for a few hours to soften as this will make the next step immensely easier.
- Mix the soft butter, sugar and cinnamon together in a bowl and liberally spread this mixture on one side of all of the slices of bread. Make sure you butter each slice right to its edges. Ration yourself so that there is enough cinnamon butter for all the slices but make sure that by the end you have used it all up.
- Now cut the slices diagonally into halves, giving you 24 triangles. If you cut each one separately you need to slice 12 times but naturally you can stack them and slice a few at a time.
- Arrange all of the bread triangles in the pot. There is no right or wrong way to do this, simply pack them into the potjie in whatever way you please.
- Now scatter the rum-marinated raisins over the slices of bread in the potjie.
- There is no reason to discard the raisin-infused rum. Pour it on ice with something like ginger beer and enjoy as a cocktail.
- Whisk the eggs. A fork is fine, you don’t need an actual whisk – this is not a cooking school exam.
- Now mix the coconut milk and the vanilla essence with the whisked eggs.
- Pour this mixture over the bread and his friends in the pot. Put the lid on the pot and let the wet stuff soak into the dry stuff for a few minutes before baking.
- With the lid still closed, bake for 30 minutes until firm and golden-brown. This is a very easy process where you just need some coals underneath the pot and on top of the lid. Our aim here is that the sugar melts, the egg cooks and that the whole dessert is piping hot throughout. By the time all of this is done, the top exposed parts of the bread will be nice and crispy. These well-buttered but now crispy parts of bread add texture to the final product. As we buttered all slices of bread properly at the outset, they will not be dry, just crisp. It’s one of the reasons why this is the best bread pudding ever.
You can serve it as is or with ice cream or whipped cream.
The National Braai Day initiative is proud to announce an exciting new chapter in the growth of our ambitions to make 24 September South Africa’s greatest national day of celebration.
From 2015 onwards a light-hearted campaign to choose the South African of the Year will be run by the National Braai Day initiative in the build-up to 24 September, with the winner being announced on the day.
“The South African of the Year is someone who with a single phenomenal achievement made you extremely proud of being South African,” says Jan Braai, the man behind the National Braai Day initiative and now the South African of the Year project.
“Our intention is to highlight exceptional performances by South Africans that for a brief moment in time brought the country to a standstill,” says Braai, “those special moments where the hearts of the nation beat together united in pride.”
The 2015 candidates for South African of the Year are AB de Villiers, Wayde van Niekerk, Trevor Noah and Team MTN-Qhubeka.
De Villiers is nominated for his 149 against the West Indies earlier this year, which included the fastest century ever in a One-Day International of just 31 balls.
Last month Wayde Van Niekerk stunned the athletics world when he shot to a dramatic gold medal in the 400m at the 2015 IAAF World Championships. His blistering time of 43.48 seconds makes him the fourth fastest person ever to run the 400m and the fastest non-American in that discipline.
Trevor Noah, already a household name in South Africa, reached greater heights in 2015 when it was announced in March that he would replace Jon Stewart as the host of Comedy Central’s popular ‘The Daily Show’.
On 18 July, a day globally recognised as Mandela Day, Team MTN-Qhubeka, the first South African and African team to ever compete in the Tour de France, made history when team member Steve Cummings sprinted to a surprise victory on stage 14. In doing so, Team MTN-Qhubeka became the first South African and African team to win a stage of the Tour de France.
“These sensational achievements embody the spirit of the greatest nation on earth,” says Braai.
The South African of the Year will be chosen by public vote on the social media platform, Twitter. Voting opens today and will run until midnight on 23 September with the winner being announced on the 24th while millions of South Africans are united around fires.
To vote, send a tweet with the name or Twitter handle of your candidate to @janbraai and include #vote in your message. Votes will then be automatically picked up and counted by the African agents for Twitter, Ad Dynamo.
The South African of the Year is a registered trademark, but in tune with the National Braai Day initiative is being run as a non-profit project with the sole purpose of enhancing the National Heritage Day public holiday as South Africa’s national day of celebration.