Author Archives: Jan Braai

BENCHMARK MAlVA PUDDING IN A POTJIE

My malva pudding recipe is based on that original recipe and is published with Michael’s blessing. The single biggest adjustment from the original recipe is that I bake the pudding in a no. 10 flat-bottomed baking potjie on the fire, and not in a conventional oven.

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THE BRAAI CHICKEN TIKKA MASALA

Chicken tikka masala is one of the most famous meals to come from a tandoori oven, which is a cylindrical clay oven heated by a fire, almost like a braai. Tikka means ‘pieces’ but chicken tikka refers to a specific meal of chicken pieces marinated in a masala spice and yoghurt, skewered and cooked in a tandoori (or, in this case, braaied). Chicken tikka masala is one of my all-time favourite curries – and sure to be one of your’s once you’ve nailed this recipe.

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National Braai Tour Information

Saturday 9 September – registration Registration is at the Tsogo Sun Cullinan Hotel in Cape Town on Saturday 9 September. You can register at any time between 12:00 – 18:00. Registration is compulsory. You get everything you need and lots of cool stuff you don’t need at registration. We will all sleep at the Cullinan […]

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STEAK AU POIVRE

We are taking the favourite French way of preparing steak and we use the recipe in a braai way, around the braai fire!

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Monkeygland Boerewors Rolls

What makes monkeygland sauce special is that it’s a South African invention. As is boerewors. For special-occasion boerewors rolls, I suggest you skip the normal options of chutney or tomato sauce and go for a home-made monkeygland sauce.

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