Sauces Recipes

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JAN BRAAI FAMILY MUSTARD

family mustard

This is a real family recipe, from my own family. My grandfather used to make this mustard, which we had with any and all braaied meat, but to my mind it goes best with steak and pork chops or pork ribs, be they spare ribs or baby back ribs. I have fond memories of summer holiday braaied ribs and putu pap for breakfast with a generous helping of this mustard. The other thing it goes very well with is any leftover braaied meat in a sandwich the next day. My grandfather taught the recipe to my father, who taught it to me. For some inexplicable reason, I’ve never included this recipe in any of my prior books but here it is now, probably fitting to sit in this book, which really is a collection of family recipes from all across South Africa.

WHAT YOU NEED (makes 1 jar)
1 cup smooth apricot jam
1 tin (50 g) or ¾ cup hot English mustard powder
1 tot oil
1 tot grape vinegar
1 tsp salt

WHAT TO DO
1. Add all the ingredients to a small bowl and mix everything well. The mustard powder, as well as the apricot jam, has a tendency to make small lumps. You need to stir and press on all the lumps till they are gone.

2. Put the mustard into a glass jar with a sealable lid and let it rest in a cool place for a few days. You can start using the mustard with braaied meat on the same day, but it’s better after a few days.

AND …
No one in my family has any idea how long the shelf life of this mustard is. In three generations, we’ve never made a batch that wasn’t finished before it went off.

Obatzda Cheese Spread and Roosterkoek

obatzda

Obatzda is a Bavarian cheese delicacy and best served with freshly baked roosterkoek from the fire.

WHAT YOU NEED:

  • 1 block of Brie or Camembert cheese
  • 2 tots soft butter
  • 1 tub (250 g) plain cream cheese
  • 1 teaspoon paprika
  • 1/4 of an onion very finely chopped
  • 1 teaspoon cumin
  • Salt and pepper
  • 2 tots beer
  • 1 tot freshly chopped chives

WHAT TO DO:

  1. Cut off most of the hard edges of the Brie or Camembert cheese and chop into small pieces and mash finely with a fork.
  2. Add the butter, cream cheese, paprika, chopped onion and cumin and mix well.
  3. Season with salt and pepper, add the beer and mix again until a smooth mixture.
  4. Add the fresh chives and serve with freshly baked roosterkoek, or any other fresh baked bread.

Steak with biltong cream sauce

JanBraai_SS_IMG_009Whilst visiting the Inyati rest camp in the Sabi Sands game reserve I prepared the recipe below on the braai. On that particular occasion the biltong and cream sauce was served with braaied Springbok fillet steaks, but you can just as successfully serve this sauce with normal beef steak. As I don’t have a particularly nice photo of the finished meal, I decided to rather post a picture of the lion cubs we saw later that day after having our meal of braaied Springbok steaks with biltong and cream sauce. The lions had Impala on the menu that day if I remember correctly, but again, posting a pic of their food is probably not family friendly either so here a pic of them having their after dinner drink.

Biltong and cream sauce – What you need

  • 1 onion (finely chopped)
  • 1 tot butter
  • 1 tot olive oil
  • 1 cup finely chopped, grated or blended biltong
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon beef stock (dry, not liquid stock)
  • 1 cup fresh cream

Biltong and cream sauce – What to do

  1. Sauté the onion in the butter and oil for about 4 minutes.
  2. Add the biltong to the pan and let it sweat for a minute or 2.
  3. Add the salt & pepper and half of the cream and stir through.
  4. Sprinkle the beef stock over the contents of the pan and stir through.
  5. Add the rest of the cream, stir and let simmer whilst you braai the steaks until you are happy with the consistency of the sauce.
  6. Braai the steaks until medium rare and serve the sauce on the steak.

Satay Sauce

The Satay Sauce originates in eastern cooking and was developed in countries like Indonesia, Thailand, Malaysia, Vietnam and China. In the west it is particularly popular in the Netherlands. A satay sauce goes well with braaied food, especially with chicken.

What you need:

  • 1 tsp oil (If you can find peanut oil, that. Otherwise normal sunflower oil will do.)
  • half small onion, finely chopped
  • 1 garlic glove, crushed
  • 1 small, fresh chili, finely chopped
  • half a cup of crunchy peanut butter
  • 1 cup coconut milk
  • 1 tot soy sauce
  • 1/2 tot fresh lemon juice
  • 1/2 tot brown sugar

What you do:

  1. In a saucepan over medium heat, cook onion until soft and golden.  Add garlic and chili and cook for a further minute.
  2. Add all other ingredients and stir to combine.  Stir frequently and keep sauce on medium heat until it starts to boil. It is not ready or you can further heat and stir until it has thickened to your liking.

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