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CHICKEN CAESAR BURGER

chicken-ceaserFor many years, the Caesar has been one of the world’s classic salads. But as a chicken burger on the braai, we are giving this flavour combination the chance to reach its full potential. First, a braaied chicken breast fillet is superior to any other version of that meat, and secondly, a roll toasted on the coals of a wood fire is clearly going to trump any crouton prepared in a kitchen. The sauce is very easy to make but to do it properly you need a pestle and mortar. If you still don’t have this piece of essential culinary equipment, buy it now. You will use it to work the garlic, capers and anchovy fillets into a smooth paste which forms the cornerstone of flavours for the sauce.

WHAT YOU NEED (feeds 4)

  • 4 chicken breast fillets
  • 4 crisp hamburger rolls
  • 3 tots olive oil (for coating the chicken and spreading on the rolls)
  • 2 cloves garlic
  • 3 anchovy fillets
  • 1 tsp capers (drained)
  • ½ cup mayonnaise (I prefer French-style)
  • 1 tsp mustard
  • 1 tsp Worcestershire sauce
  • salt and pepper
  • 1 head romaine lettuce (also known as cos lettuce – torn apart and washed; if you can’t find one, use normal lettuce)
  • 3 tots Parmesan cheese (grated or shaved)

WHAT TO DO:

  1. Make the sauce: Put the garlic, anchovies and capers in your pestle and mortar and grind into a smooth paste. Now add the mayonnaise, mustard and Worcestershire sauce. Mix well until everything is properly combined.
  2. Prepare and braai the chicken breast fillets: Place each chicken breast fillet flat on a chopping board and lightly pound the thick side with a meat mallet, wine bottle, rolling pin, side of a meat cleaver or any other item of sufficient weight and size. You want the whole fillet more uniform in thickness and this step will make the meat easier to braai, better looking on your burger and softer to bite. Spice each chicken fillet with salt and pepper or your favourite braai salt. Either brush each one with oil or simply pour a bit of oil onto them and toss the fillets around until all are coated. Now braai the meat for about 6 to 10 minutes until it is done. The nice thing about chicken breast fillets is that you can actually see the meat colour changing from raw to ready on the braai.
  3. Prepare and braai the rolls: Neatly slice each roll in half with a bread knife and paint or spread or drip all 8 insides with olive oil. During the final few minutes of the chicken braai, toast the insides of the rolls on your grid over the coals. The attentive braaier will correctly guess that these rolls are taking the place of croutons in the version of Caesar salad served by restaurant-type establishments.
  4. Assemble the burgers: Bottom half of fire-toasted roll, lettuce, braaied chicken breast, sauce, Parmesan shavings, top half of fire-toasted roll.

Rump Steak Shawarma

JanBraai Steak ShawarmaDöner also known elsewhere in the world as shawarma, kebab or pita bread is the most popular street food in the German capital city Berlin. It consists of a flat pita bread filled with various trimmings but the main and star ingredient is meat cooked on a vertical rotisserie. The seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. The outer layer is sliced vertically into thin shavings as it cooks. Well, that is how they generally do it in Berlin anyhow. BUT: There is an easier way to make your own, that will  be quicker, look cooler and also taste better. And that my friends is of course is that we braai the rump steak instead of it dancing on a pole all day. You still get the same flavours but only more, because have have the additional world class flavour of the braai!

WHAT YOU NEED: (Feeds 4)

  • 2 carrots
  • 2 small baby cabbages or 2 quarters from big ones (Use 1 green and 1 red)
  • 1 red onion, thinly sliced
  • 1 tot brown sugar
  • ½ cup red wine vinegar
  • 1 teaspoon salt
  • ½ teaspoon whole cumin seeds
  • 1 sprig of fresh thyme
  • ½ cucumber
  • 2 sweet red pepper, red and yellow, thinly sliced,
  • Hummus
  • Full cream yogurt
  • Pita Bread
  • Rump Steak

WHAT TO DO:

  1. Use your grater to grate the cabbage and carrots together in a bowl. Add the thinly sliced onion. Pour the sugar, salt, vinegar, cumin seeds and thyme into the bowl and mix well. Let this mixture sit aside and start to pickle as you prepare the rest of the ingredients.
  2. Slice the red pepper, yellow pepper, radishes and cucumber into thin slices and keep them aside, ready to use when you assemble the pita.
  3. Prepare your steak by salting your steaks with coarse sea salt. Do not panic that this will be too salty, most of the salt will fall off during the braai.
  4. Braai your steak over hot coals for 8 minutes until medium rare. Feel free to add some extra spice to your steak, when the craving speaks to me I just use a bottle of peri peri sauce that’s in the kitchen. Let the steak rest for a few minutes and then carve it into very thin slivers at a 45° angle.
  5. Give the pitas some time on the coals and toast them lightly before you start to assemble your meal.
  6. Now build your shawarma: Halve the toasted pitas and spread with a layer of hummus on the inside. Add a bit of the pickled salad and the rest of the salad ingredients. Top it off with slices of rump steak and finish it with some yogurt on top.

SCHWEINSHAXE (BRAAIED PORK KNUCKlES)

eisbeinSchweinshaxe is a German dish, famous the world over. You start off by cooking pork hocks or eisbein until they are very tender. Then you braai them over hot coals to give them a great flavour and make them crispy. This tastes far superior to the classic German version where you just grill them in an oven to finish them off. If your butcher or supermarket only has smoked pork hocks or smoked eisbein, don’t worry; it works just as well and obviously your meal will have an even deeper smoky flavour.

WHAT YOU NEED (serves 4)

  • 4 small pork hocks or eisbeins (regular or smoked)
  • 2 bottles apple cider (like Hunters or Savanna)
  • 2 cups water
  • salt

WHAT TO DO:

  1. Put everything into a large potjie. The liquid should just cover the pork, so add extra water if necessary.
  2. Put the potjie over a hot fire, then cover with a lid and bring to the boil. Simmer (it mustn’t boil rapidly) for 2½–3 hours, then take it off the fire. You want the meat nice and soft but not falling off the bone. You should check on the meat during this time as it might be ready sooner; this is not an exact science.
  3. Use braai tongs to lift the cooked pork hocks out of the potjie, shake off the liquid and then generously salt them (smoked hocks will generally be very salty already, and will not need any extra salt).
  4. Now for the braai: You’ll need an open grid as a hinged grid won’t close over the hocks. Braai for about 20 minutes in total over hot coals until they are nicely browned on all sides. Remember, the meat is already cooked so you just want to give it some crunch, colour and flavour.
  5. Serve immediately with mashed potatoes that you flavour with cream, wholegrain mustard, salt and pepper.AND …
    If your pork is cooked before you’re ready to braai, take the potjie off the coals and let the hocks rest in the water – an hour or two of resting in lukewarm water will just result in more tender pork.

BRAAIED GARLIC AND CREAM MUSHROOMS

creamy-garlic-mushrooms-on-toastI’m a big fan of mushrooms, onions, garlic and cream as individuals. Together they create an exquisite taste, or as Aristotle used to say, ‘the whole is greater than the sum of its parts’. It’s a nice starter or side dish and is also known to be very popular around the late-night ‘atmosfire’, as a second braai of the evening.

WHAT YOU NEED (serves 4–6 as a snack)

  • 2 tots butter
  • 1 tot olive oil
  • 1 onion (chopped)
  • 4 cloves garlic (crushed or chopped)
  • 500 g whole mushrooms (brown, button or any mixture of these or others sold commercially for culinary consumption)
  • 1 sprig thyme (stalk removed)
  • 1 tsp salt ½ tsp black pepper
  • 1 cup cream (250 ml tub)
  • slices of bread (toasted on the fire – to serve)
  • 1 tot finely chopped parsley (optional – to serve)

WHAT TO DO

  1. Heat the oil and butter in a potjie or flameproof pan over a hot fire, add the chopped onion and fry until they become very soft and begin to turn light brown on the edges. Depending on your heat, this will take about 5 minutes.
  2. Add the garlic, mushrooms and thyme, then fry until the mushrooms soften and start to brown (your pan needs to be very hot so don’t be shy about having a few flames under it). Initially, the mushrooms might struggle to fit into the pan, but they will shrink as they cook.
  3. Season with salt and pepper, then pour over the cream and bring to the boil. Simmer the cream for a few minutes, stirring often, until it reduces and forms a thick sauce (it’ll darken slightly and turn a shade of grey, like the mushrooms). Timing is pretty important. You need to remove the potjie or pan from the fire when the sauce is thick, but before it has reduced too much and all the sauce is gone. If you don’t have time to reduce the whole cup of cream, just use half a cup, but be aware that the meal won’t taste quite as awesome.
  4. Use a large spoon to scoop the creamy mushrooms onto the toasted bread and serve immediately, topped with finely chopped parsley.

AND …

The quality of bread used has a direct impact on the end result and your enjoyment of the meal. These days we have a wide variety of great breads available in South Africa and, compared with meat, special breads are relatively cheap so buy the best available. When you walk into an artisan bakery and you feel a bit unsure of yourself, just ask for a sourdough bread. When serving braaied food with a slice of bread, you want to butter the bread on one side and toast it over medium coals for the final few minutes of your braai until golden brown. The idea is to have it ready with the rest of the meal. For any braaied meal that I suggest you serve with bread, you get bonus points if you serve it with freshly braaied roosterkoek.

THE GARLIC BURGER CHARTER

knoffelburgerWith this burger we are not going to beat about the garlic plantation. It is our explicit intention to have the recognisable flavour of garlic ever present. Let’s clear something up – there is no such thing as ‘breath that stinks of garlic’. What these counter-garlic revolutionaries are actually trying to say is ‘you carry the pleasant smell of garlic, I am jealous of the great meal you had’. Garlic is very healthy for you and has been used by humans to flavour food for over 7 000 years. If you have friends who frown upon the abundant culinary use of garlic, my suggestion is that you simply cut them from your circle of trust. Alternatively, give them a fair warning not to attend your garlic burger braai!

WHAT YOU NEED (feeds 4)
FOR THE BURGERS

  • 1 kg beef mince
  • 4 hamburger rolls
  • 1 roll or slab of garlic and herb butter
  • 1 tot olive oil
  • salt and pepper (freshly ground)
  • salad leaves
  • 2 tomatoes (sliced)

FOR THE SAUCE

  • 1 tot butter
  • 6 garlic cloves (crushed and finely chopped – this is enough if the cloves are a decent size; otherwise use more because you want the sauce to have a strong taste of garlic)
  • 1 tot flour
  • 1 cup milk
  • 1 cup cream
  • 1 cup cheese (aged white Cheddar, grated)
  • 1 tsp salt

WHAT TO DO:

  1. Make the patties: Cut four disks of about 1 cm thick from the roll or slab of garlic butter. Use your wet hands, recently washed with soap and then rinsed with cold water, to divide the mince into 4 evenly sized balls and then form the patties around the disks of butter. The idea is to have firm patties with the butter disks at the centre. In practice you put a disk of butter on a ball of mince, push it right to the middle of the mince with one of your thumbs and then form the patty around it. To flatten and neaten them I like to put them on a flat surface, press down on the patty with the palm of one hand and pat them all around the side with the other hand. Put the patties on a plate and refrigerate until you’re ready to braai them.
  2. Make the creamy garlic sauce: Melt the butter in a pot and add the garlic. Let the garlic fry for about 30 seconds and then add the flour and mix well. Add a little bit of milk at a time and stir continuously. Keep on adding the milk and once it is all in, gradually add the cream and stir until all of that is in as well. Now let the mixture simmer for a few minutes. Add the cheese, stir that in and season to taste with salt. You could theoretically perform this step while you braai the patties but I like to do it beforehand and then to reheat and wake up the sauce just as it’s about to be served.
  3. Braai the patties: The biggest challenge is keeping the patties in one piece by ensuring that they don’t stick to the grid. Put the patties down very gently, do not press on them, do not handle them any more than is necessary, and when you turn them do it with extreme care. Start on very high heat to seal them quickly, hopefully before they have the chance to ‘sink’ into the grid and get stuck. Braai the patty for about 8 to 10 minutes in total. Once on each side will do the trick so you will need to turn them only once. Don’t fiddle with the patties to check whether they are sticking. As the meat starts to cook, it releases fat and juices and usually loosens itself from the grid. If you always have a big problem with patties sticking to the grid then brush them with oil on both sides before the braai.
  4. For bonus points: If you have the time and enough space on your braai grid, toast the insides of the rolls after you’ve buttered them during the final stages of your braai.
  5. Assemble your burgers: Place lettuce and tomato at the bottom of the bun, followed by your braaied garlic-stuffed patty and a generous helping of the creamy garlic and cheese sauce. Finish with salt and pepper.

Stuffed Chicken Breasts

screen-shot-2016-11-09-at-1-53-37-pmPeppadew is a proudly South African product and a great option to stuff chicken breasts with for a braai. Naturally this tripartite alliance isn’t complete without some feta cheese. The flavours of this recipe work well together and the braai part of it is also pretty straightforward. The tricky part is making the incision in the chicken breasts to stuff them. Use a very sharp knife and please be careful. To wrap them up you use normal white string. Don’t attempt to close them with toothpicks – that’s for kitchen cooking, not for the braai. This recipe is much easier than it might sound so if you’ve never stuffed and braaied chicken breasts, give it a go!

WHAT YOU NEED (feeds 4)

  • 4 chicken breast fillets
  • 8 peppadews (mild sweet piquante peppers, chopped)
  • 2 wheels feta cheese (about 150 g, crumbled)
  • 1 lemon
  • 1 tot olive oil
  • salt and pepper
  • honey (optional)
  • normal white string

WHAT TO DO:

  1. Cut at least 20 pieces of string, each one long enough to go around a chicken breast fillet and also to then make a knot with.
  2. Use a heavy object like a meat mallet or bottle of wine and gently whack the thick bulky part of each chicken breast once so that they drop their attitude.
  3. Use a very sharp knife (the sharper the safer) and open the chicken breasts one by one. Start by making an incision from the side, right in the middle of the thickest part and work your way in from there. Take care not to cut through either of the sides or the back ‘spine’ of the meat. You want to create a pocket that can be filled, and the bigger the pocket the more filling! Realistically you might knick and breach a side wall of a piece of meat here and there. This is not a crisis and can be fixed when you wrap them up with the string.
  4. Mix the chopped peppadews and feta together and stuff the chicken breasts with the mixture.
  5. Secure the breasts with string to keep it all together. I find that 5 pieces of string per chicken breast do the trick and ensure a hassle-free braai process. Wherever you knicked an outside wall of the chicken and the stuffing wants to escape, simply pull some adjacent meat over the hole and tie string tightly around it at that point. Once done, use scissors to cut off any long excess pieces of string from the knots.
  6. Squeeze fresh lemon juice over each piece of meat, drizzle with olive oil so that it does not stick to the grid, and season with salt and pepper.
  7. Braai over medium heat for about 20 minutes until cooked through. The braai process of a stuffed chicken breast is more like braaing chicken drumsticks and thighs than like braaing flat chicken breast fillets. In other words use moderate heat, go slowly and turn often.
  8. During the final minutes of the braai you can paint the chicken breasts with honey as this will cause a nice caramelisation on their surface and make them look cool on your photos.

CHOCOLATE FONDANT POTJIE PUDDING

janbraai-chocolate-fondant-potjieThere is a medical reason why you should eat chocolate. The scent of the chocolate increases theta brain waves, which induces relaxation. We all know how vitally important it is to destress, relax and feel good about your life. And this is why you and your loved ones should consume the baked chocolate potjie as often as possible. It will make you a better person.

WHAT YOU NEED (feeds 8)

FOR THE BATTER

  • 1 egg
  • 3 tots butter (melted)
  • ½ cup milk
  • ½ tot vanilla essence
  • 1 cup self-raising flour
  • 1 tot cocoa powder
  • pinch of salt
  • ½ cup sugar
  • 2 small slabs dark chocolate (80 g each, broken into blocks)

FOR THE SAUCE

  • 1½ cups brown sugar
  • 2 tots cocoa powder
  • 1½ cups boiling water

TO SERVE

  • fresh cream or ice cream

WHAT TO DO

  1. Make the batter, part 1: In your no. 10 flat-bottomed baking potjie, whisk the egg and then use your wooden spoon and mix the butter, milk and vanilla with the whisked egg.
  2. Make the batter, part 2: Now mix the flour, cocoa, salt, sugar and chopped chocolate pieces into the wet mixture of step 1. Just use the sugar and cocoa specified as ingredients for the batter, not the sugar and cocoa for the sauce, which only comes in the next step. Everything needs to be mixed properly so use a wooden spoon and put in some effort. If you’re unfit get one of your friends or family members to help you, or buy yourself a cordless stick blender (it changed my life).
  3. Make the sauce: Stir the sugar, cocoa powder and boiling water together until all the sugar has dissolved and the mixture is smooth. Slowly pour this hot cocoa-sugar-water mixture over the dough mixture that is already in the pot.
  4. Bake: Put the lid on the potjie and bake for 25 minutes by placing coals under the pot and a lot of coals on the lid of the pot. Your work of art is ready when the top is firm to the touch.
  5. Serve with fresh cream or ice cream.

Braaied Tomato Soup

Jan Braai Tomato SoupYour serve your Braaied Tomato Soup with a Three Cheese Braaibroodjie.

What you need for the soup:

  • 3 tots olive oil
  • 2 red onions, chopped roughly
  • 4 garlic cloves, peeled. (no need to chop)
  • 1kg of tomatoes , halved or quartered (you can use different types tomatoes for colours and extra taste)
  • Salt & pepper
  • 250 ml white wine
  • 250 ml good quality chicken stock
  • 2 tots balsamic vinegar
  • Few sprigs of fresh herbs like basil, oregano and parsley

What you need for the 3 cheese braaibroodjie:

  • Sliced white bread
  • Butter
  • Grated cheddar cheese
  • Grated mozzarella cheese
  • Grated parmesan/pecorino cheese

Make the soup:

  1. Place the olive oil, onion, garlic and tomatoes in your potjie or fire proof pan and season with salt and pepper. Place the pan onto the fire on very high heat and let the tomatoes start to cook and roast.
  2. As soon as the ingredients start to stick to the bottom of the pan add the white wine, stock and balsamic vinegar. Let this simmer for a few minutes and remove from the heat.
  3. Add your fresh herbs, and blend the soup with a blender or hand mixer until smooth. Taste the soup and season with extra salt, pepper and a little bit of sugar if needed.

Make the cheese braaibroodjie:

  1. Spread butter on the outside of the sliced bread and place a mixture of all three cheeses on the bread.
  2. Braai the braaibroodjies in a closed hinged grid over medium hot coals.
  3. Remember, a braaibroodjie is a draaibroodjie, so turn often until all the cheese is melted and the outsides are golden brown.

Peri-Peri Chicken Livers

screen-shot-2016-10-28-at-12-01-15-pmServed with toasted bread to mop up the sauce, peri-peri chicken livers can be enjoyed as a meal on their own for breakfast, lunch or dinner. Alternatively, serve them with rice in starter portions as part of a more expansive braaied meal. The peri-peri sauce recipe as given below can also be used with prawns, steak, fish or chicken.

WHAT YOU NEED (serves 4 people as a starter or light meal)

For the chicken livers:

  • 1 tot oil
  • 1 tot butter
  • 1 onion (finely chopped)
  • 500 g chicken livers
  • 1 tot brandy
  • peri-peri sauce (see below)
  • 1/2 cup cream
  • 1 tot parsley (finely chopped)

For the peri-peri sauce:

  • 1 tot oil
  • 1 tot vinegar
  • 1 tot lemon juice
  • 1 tot water
  • 1 tsp paprika
  • 1 tsp chilli or peri-peri powder
  • 1 tsp salt
  • 2 cloves garlic (crushed or finely chopped)
  • 1 red chilli (finely chopped)

WHAT TO DO

  1. Using a fireproof pan or cast-iron pot, heat the oil and butter.
  2. Add the chopped onion and fry until soft. This takes about 4 minutes.
  3. Add the chicken livers, then fry over high heat for about 5–7 minutes until they start to brown on all sides.
  4. Next add the brandy and cook for another minute or two.
  5. Add the peri-peri sauce and then cook for a few minutes, stirring occasionally until the sauce starts to reduce and becomes slightly sticky.
  6. Now add the cream, stir, and heat through until it just starts to boil again. Take off the fire and top with chopped parsley. Serve straight from the pot, preferably with bread toasted over the coals.

Make the peri-peri sauce:

Mix together all the sauce ingredients in a bowl. Use all of this sauce in the chicken liver recipe. If the chicken livers don’t taste hot enough for you, throw in some more chilli powder or chopped chillies.

AND …

You can buy chicken livers in any supermarket, usually frozen but sometimes fresh. Check the label and go for ‘cleaned and trimmed’ livers where you can. If you buy them frozen, first thaw them completely. Next you should clean them, if necessary, by cutting away any sinew. Lastly you should rinse them thoroughly and then drain off the excess water. But infinitely easier is to buy them fresh!

Breakfast Braaibroodjies

Jan Braai Breakfast BraaibroodjieThe braaibroodjie (braaied toasted sandwich) is the highlight of many a braai. Those not yet emancipated by the fact that you don’t need meat at every braai, frequently braai meat as a pretext when all they actually want is braaibroodjies. Top your work of art with a sunny side up egg or two for the ultimate in breakfast braai. This is the superior South African braai fire version of the classic French croque-madame.

WHAT YOU NEED (makes 9 braaibroodjies)

  • 1 pre-sliced loaf white bread (usually contains at least 18 useable slices)
  • 300 g cheddar cheese (sliced – grate if you want to, but it falls out easier)
  • 1 large onion (sliced into rings)
  • 4 tomatoes, sliced (you need 2 slices per braaibroodjie and there are on average 5 useable slices per tomato)
  • chutney
  • butter
  • salt and pepper
  • one or two eggs per person

WHAT TO DO TO ASSEMBLE

  1. Butter all the slices of bread on one side. Slice the cheese, onion and tomatoes.
  2. Place half the bread slices butter side down, spread chutney on them and evenly distribute all the cheese, tomato and onion on top. Grind salt and pepper over that.
  3. Cover with the remaining bread slices, butter side facing up. Some people try and make an issue out of whether to butter the braaibroodjie on the outside or inside. There is no debate; you butter it on the outside. This makes a golden-brown finished product, and also keeps the braaibroodjie from sticking to the grid.

WHAT TO DO TO BRAAI

  1. Braaibroodjies are always braaied in a toeklaprooster (hinged grid). Using an open grid for this is silly to the point of stupid. You want very gentle heat and you need to turn them often. They are ready when the outsides are golden brown, the cheese has melted and all the other ingredients are properly heated all the way through. If the outsides are burnt before the cheese is melted you’ve failed.
  2. Many people braai the broodjies right at the end, after the meat. The advantage is that the coals are then quite gentle but the disadvantage is that your meat then rests until it is cold.
  3. An alternative trick is to have two identical braai grids. Braai your meat in the bottom one and your braaibroodjies in the other, resting right on top of the meat grid. When you want to turn the meat, first remove the top grid with the braaibroodjies in it. Turn both grids and then replace, meat grid below, bread grid on top. The heat will reach the bread and start to melt the cheese but the meat will protect the bread from the direct heat and getting burnt. Right at the end, when you remove the meat, give the bread solid direct heat for about a minute on each side to get some colour.
  4. Top each braaibroodjie with one or two baked sunny side up eggs.

BREAKFAST OF CHAMPIONS

Jan Braai Breakfast of ChampionsThis recipe is pretty self-explanatory and I trust that even the casual observer will clearly see how great it is by simply reading through it. You make a very high-quality relish in your potjie on the fire and then you bake or poach some eggs in hollows in the relish. Simple as that. The only ingredient that could be mildly challenging is cabanossi, which is similar to droëwors and can be found at butcheries throughout South Africa. Failing that, just use salami or chorizo.

WHAT YOU NEED (feeds 4–6)

  • 2 tots olive oil
  • 200 g cabanossi (or chorizo or salami, sliced into small pieces)
  • 1 red onion (sliced)
  • 1 red pepper (sliced)
  • 2 garlic cloves (crushed)
  • ½ tsp cayenne pepper (or chilli powder)
  • 1 tsp paprika
  • 1 punnet cherry tomatoes (halved, 250 g)
  • 1 tub feta cheese (200 g, Danish style works best for this one)
  • 6 jumbo eggs (the biggest eggs you can find)
  • salt and freshly ground pepper
  • a handful of basil leaves (chopped or torn into smaller pieces)
  • slices of bread (toasted on the fire, to serve)

WHAT TO DO

  1. In your no. 10 flat-bottomed potjie, heat the oil and fry the cabanossi, onion and pepper for a few minutes. You want the cabanossi to sweat and release a good aroma, and the onion to soften.
  2. Add the garlic, cayenne pepper and paprika and fry for another minute.
  3. Add the tomatoes and mix it all together. Let it simmer covered with the lid, for about 10 minutes so that all the flavours can socialise and get to know each other.
  4. Crumble all of the feta evenly into the potjie on top of the tomato mixture.
  5. Now use your wooden spoon and make six dents or hollows in the relish, big enough for an egg. Break an egg into each hole, taking care not to break the egg yolks.
  6. Season with salt and pepper and close the lid. Leave to cook for about 6 minutes on flames or coals. The relish needs to bubble as that will cook the eggs. The meal is ready when the egg whites are mostly cooked and the yellow still mostly soft.
  7. There is no harm in lifting the lid and peeking inside the potjie to see when this is done.
  8. Sprinkle with the basil leaves and serve immediately; this is not a meal that needs to rest before serving.

Chicken Biryani

Jan Braai Chicken BiryaniThis layered chicken and rice dish originated in North India but is such a firm favourite locally that we can view it as an adopted child of South African cuisine.

WHAT YOU NEED (serves 6)

  • 2 cups basmati rice (uncooked)
  • 2 tots butter
  • 2 onions (finely chopped)
  • 2 bay leaves
  • 5 cardamom pods
  • 1 cinnamon stick
  • 1/2 tot ground turmeric
  • 3 tots curry powder
  • 1 tot ginger (crushed)
  • 12 – 18 pieces of chicken
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups chicken stock
  • 2 tots fresh coriander (finely chopped)
  • almonds (flaked and toasted – optional for serving; not only tastes great but looks and sounds cool as well)

WHAT TO DO

  1. Cook 2 cups of basmati rice in 12 cups of water and then drain.
  2. Put your potjie on the fire. Apart from the initial frying part, this dish is made with medium-low heat all the way through, so make sure your fire is not too hot. Rather keep adding coals if the heat is not enough. Add the butter, onions, bay leaves, cardamom and cinnamon stick. Fry for about 5–10 minutes until the onions are soft and shiny but not brown.
  3. Add the turmeric, curry powder and crushed ginger. Stir all of this around for another minute.
  4. Now it’s time for the chicken, salt and pepper to go in. Fry for a few minutes just to give it some colour. Pour in the chicken stock, then stir and cover with a lid. Simmer over low heat for 20 minutes, stirring half-way through.
  5. Remove the lid, and top with the cooked rice, spreading it out to the edges and flattening the top. Cover with the lid, then cook for another 10 minutes over very low heat.
  6. Take the potjie off the fire and leave to stand for 10 minutes before opening the lid.
  7. Serve with chopped coriander and some toasted flaked almonds.

AND …

Chicken biryani can be slightly dry, which is just one of those things. You counteract this problem, and add to the taste, by serving it with a raita sauce, which is similar to a Greek tzatziki and is very easy to make.

Make the raita:

  • 2 cups plain yoghurt (I prefer Greek to Bulgarian)
  • 1/2 cucumber (seeds removed and coarsely grated)
  • 1 tsp ground cumin
  • 1 tot coriander leaves (finely chopped)
  • salt and pepper (to taste)
  • Just mix the ingredients together.

JAN BRAAI LAMB PITA

Jan Braai Lamb PitaDepending on whether you prefer speaking Greek, Turkish or Arabic around the braai fire you might also like to call this meal a gyro, döner or shawarma, it’s really up to you. Whatever language you speak, the important thing is to gather around a fire. Everyone loves this meal and as a bonus it looks great in photos. There is no need for a dancing pole with a few revolving tonnes of meat to make a great lamb pita. This is the South African version so we simply braai some chops.

WHAT YOU NEED (feeds 6)

  • 6 lamb leg chops (those big roundish ones)
  • 6 pita breads
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 garlic cloves (chopped)
  • 1 lemon (juice)
  • 1 tot olive oil

FOR THE SAUCE

  • 1 cup Greek yoghurt (or full-cream yoghurt)
  • ½ cucumber (chopped)
  • 1 tot olive oil
  • 2 garlic cloves (finely chopped)
  • salt and pepper
  • lemon juice

FOR THE SALAD

  • 2 big tomatoes (or 12 cherry tomatoes, chopped)
  • ½ cucumber (the other half)
  • 1 smallish red onion (or half a big one, finely chopped)
  • 1 tot fresh mint
  • 1 tot fresh parsley
  • 1 tot fresh oregano
  • 1 tot olive oil

WHAT TO DO

  1. Crush the coriander and cumin seeds in a mortar and pestle, and mix in the salt, pepper, garlic cloves, lemon juice and olive oil.
  2. Rub the chops with the mixture from step 1, cover and let them marinate in a fridge for about 2 hours.
  3. Make the sauce by combining the first four ingredients and then adding salt, pepper and a few squeezes of lemon juice to taste.
  4. Make the salad by chopping and combining the tomatoes, cucumber, onion, mint, parsley and oregano. Add a bit of olive oil to give it that nice shine.
  5. Braai the chops for about 10 to 12 minutes over hot coals until done.
  6. As you remove the chops from the grid, add the pita breads to the grid and toast them for a few minutes, turning a few times and taking extreme care not to let them burn.
  7. Use your sharp chef’s or carving knife to debone the chops and slice them in thin diagonal slivers.
  8. Open the toasted pita breads and evenly distribute the various ingredients into them.

Apple Tart in a potjie

JanBraai Apple Tart PotjieI first learnt to make apple tart with my friend Louis Jonker, the renowned part-time chef from Stellenbosch (at home he and his wife Anita split the cooking half-and-half). Once, during a visit to Ceres in the Western Cape, I decided to try something I’d never seen before (but it has since grown to such fame that it’s now standard practice) – apple tart in a potjie! I adjusted the recipe slightly for cooking on a fire, and the end result was very successful. Try it and see for yourself!

What you need (serves 6 – 8)

For the filling:

  • 8–10 Granny Smith apples (Louis and all the Ceres locals assured me that when baking apple tart, Granny Smith apples are the way to go)
  • 1/2 cup water
  • 1/2 cup raisins
  • 1 tsp cinnamon
  • 2 tots brandy (or rum)

For the crumble:

  • 1 1/2 cups cake flour
  • 1 1/2 cups brown sugar (caramel brown sugar, or ordinary light brown sugar)
  • 125 g salted butter (a quarter of a 500 g block – soft)
  • another 2 tots butter
  • another dash of cinnamon
  • vanilla ice-cream (or cream, to serve)

What do do:

  1. Peel and core the apples, cut them into chunks and throw them in a potjie. Add the water, raisins, cinnamon and brandy, and mix well.
  2. Put the potjie on the fire, with the lid on. Cook the mixture for about 10 minutes until the apples begin to soften. Remove from the fire once cooked.
  3. While the apples and their friends cook, add the flour, sugar and butter to a bowl and rub together with your clean fingertips until it forms a dry, crumbly mixture.
  4. Add half of the crumble mixture to the potjie and mix it into the cooked apples.
  5. Use the rest of the crumble mixture to cover the apples – make sure it spreads out evenly.
  6. Add a couple of knobs of butter on top of the crumble and sprinkle a bit of cinnamon over the top to give the tart some colour. Put the lid on the potjie and go back to the fire.
  7. Put the potjie over gentle coals and also put coals on the lid. When and if the coals lose power, add extra coals to the bottom and top of the potjie. If the fire is big and one side of the potjie gets more heat than the other, rotate the potjie every now and again.
  8. Bake for about 45 minutes to an hour, until you see the apple sauce bubbling through the crust when you lift the lid.
  9. Enjoy with some vanilla ice-cream or cream.

Pasta Potjie

JanBraai Pasta PotjieDuring my formative years of high school, my father expected me to start taking over part of the braai duties, like making the fire. As I progressed in my braai career, I was later even allowed to turn the grid, on his instruction from a chair of course. At that time my mother also started teaching me a few kitchen fundamentals, like how to make a lasagne. During this era of my life, one of our family’s favourite restaurants served a pasta that I absolutely loved. So much so that at that young and inexperienced age I embarked on a research and development project to recreate that dish at home. It so happens that you can prepare this meal extremely successfully in a classic three-legged potjie on the fire. Truth be told, it’s even better this way.

WHAT YOU NEED (feeds 4–6)

  • 500 g pasta
  • 1 tot olive oil
  • 1 tot butter
  • 1 onion (chopped)
  • 3 cloves garlic (chopped)
  • 1 packet bacon (250 g, chopped)
  • 1 punnet mushrooms (250 g)
  • 4 chicken breast fillets
  • salt and pepper
  • 1 cup cream
  • fresh green herbs (chopped, optional for serving)
  • lemon wedges (to serve, optional)

WHAT TO DO

  1. Place your classic potjie on the fire and boil the pasta in salted water until 80% done. The trick here is to not boil it all the way, as we’re going to add it back to the meal later for a second round of cooking. Drain the partly cooked pasta from the pot and preserve some of the liquid in a cup.
  2. Put the potjie back on the fire and add the oil, butter and chopped onion. Sauté the onion for a few minutes until it starts to get a nice colour.
  3. Now add the chopped garlic, chopped bacon and mushrooms to the pot. Depending on the size of the mushrooms and how much you like to make extra work for yourself, you can either chop or not chop them. Stir-fry until the bacon and mushrooms are cooked.
  4. While the bacon and mushrooms are cooking, scrape some coals from the fire and braai the 4 chicken breast fillets. You can season them with normal salt and pepper or your favourite braai spice. Chicken breast fillets take about 6 to 10 minutes to braai, so this meal is going to come together very nicely at the end!
  5. Back to the pot: Once you are happy with the bacon and mushrooms, add all of the 80% cooked pasta from step 1 back to the pot and add the cream to it. Stir through paying specific attention to the fact that the pot should not run dry and burn. If at any stage the pot looks a bit dry, add some or all of the pasta water you preserved in step 1 or consider impact players like butter and olive oil.
  6. Once the chicken breasts are braaied, remove them from the fire and artfully slice them diagonally into strips. Now mix the chicken breast strips into the pasta.

AND…

If you’re so inclined and attuned to the finer details, the meal can be finished with a drizzle of high-quality South African olive oil, fresh herbs and a squeeze of lemon juice.

Paella

JBVE_MAU02_017Catering and kitchen shops sell a type of fireproof steel pan that is perfect for the preparation of this dish, so perfect in fact that this pan is widely referred to as a ‘paella pan’. Paella actually means ‘pan’ and this is where the name of the dish comes from so get yourself one of them. Failing that, any normal cast-iron pot also does the job.

WHAT YOU NEED (feeds 8)

  • 8 chicken pieces (thighs and/or drumsticks)
  • 2 kg shellfish (in the shell – like black mussels and prawns. If you’re using just meat without shells, 1 kg is sufficient.)
  • 500 g fresh fish fillets (cut into blocks)
  • 250 g spicy cured sausages (sliced or chopped – like chorizo or pepperoni)
  • 2 tots olive oil
  • 1 onion (chopped)
  • 2 peppers (chopped – green, red or yellow)
  • 2 cups rice (uncooked)
  • 2 garlic cloves (crushed or chopped)
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 4 tomatoes (chopped)
  • 3 cups fish, chicken or vegetable stock (3 cups is 750 ml which is also the size of a wine bottle)
  • 1 cup black olives (pitted)
  • 250 g peas (they come in frozen packets of this size)
  • 1 cup white wine
  • 1 tot parsley (chopped)
  • salt and pepper
  • lemon wedges

Please note that as with most dishes cooked on a braai, paella ingredients are not exact. Take these ingredients as a guideline.

WHAT TO DO

  1. In a large pan on the fire, fry the onions and peppers in the oil for 3 minutes. Your coals should be just hot enough to actually fry the onion. As the steel of the pan is much thinner than a cast-iron pot, it will be a bit more sensitive to heat.
  2. Add the rice and mix well. All the rice should be thinly coated with oil. If this is not the case, add a bit more oil. Fry the rice for a few minutes until it turns pale golden in colour. Now add the garlic, paprika, turmeric, chilli powder and chopped tomatoes and stir fry for another 2 minutes.
  3. Add the stock and cover the pan with a lid or with tinfoil. The rice should now cook until soft, which will take about 35 minutes in total. Slightly reduce the heat under the pan by scraping away some coals. You are allowed to lift the lid now and again to stir the rice, and to monitor that it is not burning. Should everything seem a bit quiet, scrape a few extra coals back under the pan.
  4. After 20 of those 35 minutes, add the seafood, spicy sausage, olives and peas to the pan. Stir it in and cover the pan again. The seafood will cook in these last 15 minutes. Monitor your liquid level and add the wine if the pan becomes dry. If the wine is in and the pan still dry, start adding small amounts of water.
  5. On the side, and timing it to be ready with the rest of the dish, braai the chicken pieces in a grid over coals. This will take about 20–25 minutes.
  6. When the rice is soft, sample the dish and add salt and pepper to taste.
  7. Arrange the chicken pieces on top, garnish with parsley and lemon wedges, and serve immediately.

Creole Chicken Curry

Jan Braai Creole Chicken CurryWhile on holiday in Mauritius a few years ago, my brother-in-law and I used to skip the tourist traps and head to the eateries the locals favoured to eat some proper traditional Mauritian curry called cari poule. Although authentic Mauritian curry powder isn’t readily available in South Africa (or anywhere else but Mauritius for that matter), you can substitute it with any mild curry powder with added fennel and cardamom. Best practice is to marinate the chicken for a few hours before you start, or even overnight.

WHAT YOU NEED (serves 6)

For the marinade:

  • 4 cloves garlic (crushed or chopped)
  • 1 tot fresh ginger (crushed or chopped)
  • 1 tot fresh thyme leaves (finely chopped)
  • 1 tot fresh parsley (stems included, finely chopped)
  • 2 tots medium curry powder
  • 1/2 tot ground fennel (just grind or pound fennel seeds)
  • 4 cardamom pods
  • 2 bay leaves
  • 2 tots vegetable oil
  • 1/2 cup water

For the rest of the curry:

  • 2 kg chicken pieces (bone in, remove skin from some of the chicken pieces or the meal will be very fatty)
  • 1 tot vegetable oil
  • 2 onions (chopped)
  • 2 tins chopped tomatoes
  • 2 tsp salt
  • 1 tsp black pepper
  • fresh coriander leaves (to serve)

WHAT TO DO

  1. Mix all the ingredients for the marinade together in a large marinating bowl, then add the raw chicken pieces and toss to coat on all sides. Cover and let them marinate in the fridge for a few hours, or preferably overnight.
  2. Heat the oil in a potjie and fry the onions until they are soft.
  3. Take the chicken pieces out of the marinade and add them to the potjie. Fry until the chicken starts to get a golden colour (don’t add the rest of the marinade that is left in the bowl just yet). You don’t need to cook the chicken completely; at this point you just want to give it some colour.
  4. Now add the rest of the marinade and simmer over low heat for about 10 minutes.
  5. Add the chopped tomatoes, salt and pepper. Bring to the boil and then simmer for 1 hour, until the chicken is tender and would start to ‘fall from the bone’ if you manhandled it. So work carefully, or it will actually fall off the bone. Now remove the lid and let the potjie simmer until the sauce has reduced to your liking.
  6. Take the potjie off the fire and serve with white rice, topped with fresh coriander leaves – just tear them off the stalk or chop the whole lot up if you prefer.

AND …

In my experience, you’ll enjoy this curry best with a view of the sea and a side of white rum and coke. Then round it off with an afternoon nap in the shade of a tree.

Pulled Pork Potjie

JBVE6_EP02_IMG_023The concept of pulled pork is very simple. We start with a very cheap cut of meat that is fairly tough. The meat is generously spiced until it has real attitude and we then slow-cook it in a potjie until it’s so soft we can just pull it apart. Pulled pork is not really a meal for two. The size of the meat and time it takes to prepare means that when it’s pulled pork, it’s a party! This recipe is incredibly easy, especially if you follow it. Phone you butcher ahead of time and ask him to prepare a 2 kg piece of deboned pork shoulder. For a competent butcher this is a piece of cake and it’s not a particularly expensive cut of meat either. Failing this, 2 kg of pork shoulder on the bone will work just as well. Supermarkets generally sell pieces of pork meat of roughly this size. Your weapon of choice here is a no. 2 or no. 3 three-legged potjie or a no. 10 flat-bottomed one. You make the dressing sauce ahead of time and you’ll also do most of the work for the pork a few hours in advance. By the time your party guests arrive, all you need to do is occasionally add a few coals under the potjie and of course, serve up a great meal.

WHAT YOU NEED (feeds 10)

TO PREPARE THE MEAT

  • 2 kg pork shoulder (or other piece of pork meat)
  • 1 tsp pepper
  • 1 tsp cumin
  • 1 tsp mustard powder
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tot paprika
  • 1 tot brown sugar

FOR THE POTJIE

  • 1 tot olive oil
  • 1 onion (sliced)
  • 4 garlic cloves (crushed)
  • 3 cups liquid (see step 6)

FOR THE RANCH SAUCE

  • 1 bottle buttermilk (2 cups)
  • 1 tub sour cream
  • 3 tots chives (freshly chopped)
  • 1 tot Dijon mustard
  • 1 lemon (juice and zest)
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper

WHAT TO DO

  1. To make the sauce you shake the bottle of buttermilk before opening its top. Now throw that and all the other ingredients for the sauce in a bowl or jug and mix well. Cover whatever the sauce is in and put in in your fridge until you’re ready to serve the meal.
  2. Prepare the meat by mixing all the spices together then rub the spice blend into the pork shoulder.
  3. Get some flames under the potjie, add the oil and onion, and fry the onion for a few minutes.
  4. Now add the garlic and the whole chunk of pork to the potjie.
  5. Brown the pork shoulder on all sides. You can take as long as you like to do this but aim for 10 minutes.
  6. Your cooking liquid should be 3 cups in total – 2 cups of chicken stock and 1 cup of beer, cider, white wine, red wine, apple juice or ginger ale. Add all 3 cups to the potjie and let the potjie heat up to a gentle simmer. Now close the lid. The potjie should bubble very slowly for 3 to 4 hours until the meat is very soft and starts to fall apart by itself. Every half hour or so you can lift the lid and flip the meat over. If at any time the potjie is running dry, add a bit more cooking liquid, using any of the options.
  7. When the pork is done, remove from the fire and let it rest somewhere to relax a bit. Use two forks to pull apart and shred the pork. Taste a piece and congratulate yourself. Now mix all the pulled pork with all the remaining liquid in the potjie.
  8. Your guests can build their own creations by piling a generous helping of pulled pork meat onto a roll, and topping it with ranch sauce, slices of gherkin and slices of onion.

AND…

Make the rolls with 10 soft burger rolls, 4 big gherkins (sliced into thin strips with a vegetable peeler), and 1 red onion (thinly sliced).

Irish Soda Bread

JanBraai Irish Soda BreadFrom 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

  1. Smear the inside of your no. 10 flat-bottomed baking potjie generously with butter.
  2. Put all the ingredients, except for the buttermilk, into a mixing bowl and mix well.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.
  7. 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.

AND…

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.

Ierse Soda Brood

JanBraai Irish Soda BreadWat 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

LAAT WAAI!

  1. Smeer die binnekant van jou nommer 10-platboompotjie rojaal met botter.
  2. Gooi al die bestanddele, behalwe die karringmelk, in ’n bak en meng deeglik.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.
  7. 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.

EN…

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.

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