Author Archives: Jan Braai

FRESH FISH WITH FRAGRANT SAUCE

Although cultivated and available in a much larger part of South Africa, I associate plum red tomatoes and the best olives with the Klein Karoo. This is not necessarily a fact, it’s simply my frame of reference. It’s the Tuscany of South Africa if you will. For me it follows logically that fresh lemon, capers, basil, garlic and white wine would also play a role here. This sauce compliments the fish, and make sure to have some good quality bread to scrape up all the extra sauce.

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CHERMOULA MIELIES

Widely available, photogenic, lasts quite well in your fridge, tasty, best done on the braai. Ticks all the boxes.

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PORK BELLY BURGER

Pork belly used to be something I liked to order at fancy restaurants. But then I figured out how to braai it, which, not surprisingly, makes it taste even better. The meat looks quite fatty and tough to start with, but after 2 hours of steady heat most of that fat braais out, and the meat gets very tender. Basically, you’re going to braise the meat with an amazing smelling Asian-style marinade inside your potjie. The result will be a succulent piece of pork with a crispy, smoky outer layer of fat called crackling.

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FISH TAGINE

If you dont have a tagine on hand, you can also use your black no.10 potjie for this recipe. And as always the fresher your fish, the better!

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BOBOTIE BURGER

This recipe is in actual fact very simple and obvious, but as South Africans, we al love the taste profile of a classic bototie. So why not make it into a burger

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