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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)


  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.


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


  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.


  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.


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)


  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)


  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.


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 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


  • 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


  • 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


  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)


  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.


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.


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.


  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)


  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.


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)


  • 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


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


  • 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


  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.


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)


  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.


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


  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.


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.


JanBraai Sweet Chilli Bacon Pineapple and Cheese BurgerThis 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)


  • 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


  • 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)



  1. 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!
  2. 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.
  3. Simmer for about 6 minutes, until the sugar has dissolved completely; the exact time will obviously depend on your coals or flames.
  4. 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.
  5. The sauce is now ready. Remove from the fire, let it cool slightly while you braai the meat and then serve.


  1. Form the mince into 4 evenly sized patties with your hands and flatten out.
  2. 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.
  3. 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.
  4. 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.
  5. Assemble the burger with your freshly homemade sweet chilli sauce as the crowing glory.

Bread Pudding Potjie

JanBraai Bread PuddingThere 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


  1. 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.
  2. Leave the butter outside your fridge for a few hours to soften as this will make the next step immensely easier.
  3. 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.
  4. 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.
  5. 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.
  6. Now scatter the rum-marinated raisins over the slices of bread in the potjie.
  7. There is no reason to discard the raisin-infused rum. Pour it on ice with something like ginger beer and enjoy as a cocktail.
  8. Whisk the eggs. A fork is fine, you don’t need an actual whisk – this is not a cooking school exam.
  9. Now mix the coconut milk and the vanilla essence with the whisked eggs.
  10. 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.
  11. 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.

Bobotie Potjie

janbraai bobotieBobotie is a South African classic and an important part of our culinary heritage. It’s also one of my favourite meals, but this doesn’t make me special: everybody loves bobotie. As with many other South African cult hits, you can cook it very successfully in a potjie on a braai fire. I believe it’s your moral duty to perfect the art of making bobotie. It’s a great way to show off when you cook for visitors to South Africa.

WHAT YOU NEED (serves 6)

  • 1 tot oil
  • 3 onions (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 2 tots medium strength curry powder
  • 1/2 tot ground turmeric
  • 1 kg beef mince, ostrich mince or venison mince
  • 1/2 tot salt
  • 1 tsp black pepper
  • 1 cup apricot jam
  • 1/2 cup raisins
  • 1/2 cup almond flakes
  • 1 tot vinegar (or lemon juice)
  • 5 bay leaves
  • 3 eggs
  • 1 cup milk
  • rice (to serve)
  • chutney (to serve)


  1. Heat the oil in a flat-bottomed potjie over a medium-hot fire and fry the onions and garlic until the onions are soft but not brown.
  2. Add the curry powder and turmeric, then fry for a minute – the bottom of the potjie will look quite dry, but don’t let the mixture burn.
  3. Chuck in the mince and fry for about 10 minutes, stirring it to break up any lumps with a wooden spoon. The mince should change colour from red to light brown, but shouldn’t turn dark yet. The meat should release some juices – use these juices and your wooden spoon to loosen any sticky bits on the bottom of the potjie.
  4. Add the salt and pepper, apricot jam, raisins, almond flakes and vinegar/lemon juice. Stir well, bring to a slow simmer and put on the lid. Simmer for about 15 minutes, stirring once in a while to make sure the mixture doesn’t burn.
  5. Now remove the lid and flatten the mixture with the back of your spoon so that it’s even across the bottom of the potjie. Whisk the eggs and milk together in a small mixing bowl, then pour over the bobotie. Stick the bay leaves into the egg mixture. Cover with the lid and put a layer of hot coals on top of the lid. At this stage you only want coals on the lid, not underneath the potjie. Cook for 30 minutes and the bobotie should be ready.
  6. Serve with rice and chutney on the side.


You might like to serve sliced banana, coconut or chopped tomatoes with the bobotie.


Bloody Mary BurgerMillions of people around the world enjoy the combination of ingredients that makes up the Bloody Mary cocktail. As you know, every single one of those ingredients also goes well with a pure 100% beef patty that was braaied on the coals of a wood fire. This brings us to our next magic trick; we’re making a hot sauce based on the classic cocktail and serving it with braaied burgers.

WHAT YOU NEED (feeds 4)

  • 1 tot olive oil
  • 1 red onion (chopped)
  • 1 red pepper (sliced or chopped)
  • 1 tsp paprika
  • 1 tin tomato cocktail juice (200 ml)
  • 1?2 tot Worcestershire sauce
  • 1?2 tot Tabasco sauce
  • 1 lemon (juice)
  • salt and black pepper
  • 1 kg beef mince
  • 4 hamburger rolls butter
  • fresh lettuce leaves
  • 4 celery sticks (for garnishing)


  1. Heat the oil in your fireproof pan and fry the onion and red pepper until soft. Add the paprika and fry for another minute.
  2. Add the tomato cocktail juice, Worcestershire sauce, Tabasco sauce and juice of the lemon, and let it simmer for 5 minutes. Season with salt and pepper to taste and set aside.
  3. 100% beef mince patties do not need any binding agents like egg or bread crumbs. You just need to braai them like a pro. Start by shaping the mince into 4 evenly sized patties with your hands. If you’re doing this ahead of time, put them on a flat even surface like a plate and keep in the fridge until you braai them. Get the thickness equal all round – we’re not making meatballs remember, and they should not look oval with a hump in the middle when you look at them from the side.
  4. Braai the patties with care. The only way the patties will break apart is if you break them apart. This happens if they stick to the grid, sink into the grid or you turn them all the time – so don’t let any of these things happen. Put the patties down very gently on the grid and do not press on them. The patties are 100% steak so braai them exactly as you would a whole steak of the same size. Braai them on very high heat to seal them quickly before they have the chance to ‘sink’ into the grid. They should spend about 8 to 10 minutes in total over the coals. Once on each side during that time is enough, and twice on each side is the maximum. Don’t fiddle with the patties to check whether they are sticking. As the meat starts to cook it will release fat and juices and usually loosen itself from the grid.
  5. During the final stages of the braai, toast the insides of the buttered rolls.
  6. Assemble the burger, starting with the lettuce on the roll at the bottom followed by the patty. Divide the sauce among the 4 burgers. Add some extra freshly ground pepper and the top half of the roll. Garnish by skewering the burgers with a celery stick, which will not only look cool, but also hold it all together. Serve with additional Tabasco sauce. Cheers!


Coq Au vinFrom my personal experience, this classic French dish is even better cooked in a potjie on a fire, using South African wine. The rule of thumb when cooking with wine is that you should use wine of the same quality that you drink. This doesn’t necessarily mean you have to open a new great bottle of wine especially to make this potjie. It just means that if you had a braai dinner party and are left with some half-finished bottles of wine, this is exactly the meal you should cook on one of the days thereafter. You need one bottle of red wine in total, which can be a blend of more than one wine as long as they are all of a decent standard.

WHAT YOU NEED (serves 6 hungry guests)

  • 2 tots oil (or butter)
  • about 20 small pickling onions (peeled and whole)
  • 1 carrot (chopped)
  • parsley equal in volume to the carrot (chopped)
  • 4 sprigs fresh thyme
  • 1 packet smoked streaky bacon
  • 1 packet whole button mushrooms (about 250 g)
  • 2,5 kg chicken pieces (any mixture of thighs, drumsticks, breasts)
  • 1 tot cake flour
  • 1 bottle red wine
  • 1 tot tomato paste
  • 2 tsp salt
  • 2 tsp black pepper (coarse, freshly ground)
  • 1 tot parsley (chopped)


  1. If your chicken pieces have skin on them, pull off all the skin that is easy to remove, for example on the thighs and breasts. Leave the skin on the difficult ones like drumsticks; it’s definitely not worth the effort to get it off them.
  2. Put your potjie over medium coals and add the oil or butter. As soon as there is heat, add the whole onions, carrot, parsley, thyme, bacon and mushrooms. Fry until the bacon starts to turn golden brown.
  3. Add the chicken pieces and fry for a few minutes until they brown slightly.
  4. Sprinkle the flour over everything, and stir to coat all of the chicken pieces.
  5. Next add the red wine and the tomato paste, and stir well. Put the lid on the pot, and simmer for about 60 minutes until tender. Now remove the lid and let the sauce reduce until you are happy with the consistency.
  6. Season to taste with salt and pepper and stir well. Take off the fire, add the chopped parsley and serve with cooked white rice.


Just to confirm, in case you were in any doubt, you serve this meal with red wine.


Coq Au vinIn my ondervinding word die? beroemde en klassieke Franse dis die beste berei in ‘n potjie op ‘n vuur met Suid-Afrikaanse wyn. Wanneer jy wyn in jou kos gebruik, behoort dit van dieselfde gehalte te wees as wyn wat jy sal drink. Dit beteken natuurlik nie dat jy ‘n goeie bottel wyn spesiaal vir die? resep hoef oop te maak nie. As jy mense met ‘n braai onthaal het en daar is ‘n paar halfgedrinkte bottels wyn oor, is di?t die dis wat jy moet maak. Jy het altesame een bottel se rooiwyn nodig, maar dit kan ‘n mengsel wees solank alles van billike gehalte is.

The English version of this exact recipe is available here.

WAT JY NODIG HET (vir 6 honger gaste)

  • 2 sopies olie of botter
  • omtrent 20 klein uitjies (soos wat jy sou inle?; afgeskil en heel)
  • 1 wortel (opgekap)
  • pietersielie (fyngekap, dieselfde volume as die opgekapte wortel)
  • 4 takkies vars tiemie
  • 1 pakkie gerookte streepspek
  • 1 pakkie heel knopie- sampioene (omtrent 250 g)
  • 2,5 kg hoenderstukke (enige mengsel van dytjies, boudjies en borsies)
  • 1 sopie koekmeel
  • 1 bottel rooiwyn
  • 1 sopie tamatiepasta
  • 2 teelepels sout
  • 2 teelepels swartpeper (grof, varsgemaal)
  • 1 sopie pietersielie (fyngekap)


  1. As jou hoenderstukke vel aan het, trek dit af in die geval van stukke waar dit maklik is om te doen, soos dytjies en borsies. Los maar die vel aan moeilike stukke soos boudjies.
  2. Sit jou pot op medium hitte en voeg die olie en botter by. Sodra daar hitte is, voeg jy die uie, wortels, pietersielie, tiemie, spek en sampioene by. Braai oor medium hitte totdat die spek goudbruin begin raak.
  3. Voeg die hoenderstukke by en braai vir ‘n paar minute tot effens bruin.
  4. Strooi die meel oor alles en roer om die hoenderstukke daarmee te bedek.
  5. Voeg die rooiwyn en tamatiepasta by en roer deeglik. Sit die pot se deksel op en laat prut vir 60 minute tot sag. Haal die deksel af en laat ‘n bietjie van die vog uit die sous verder afkook.
  6. Voeg sout en peper by na smaak. Haal van die hitte af, voeg die pietersielie by en bedien met gekookte wit rys.

EN …

Net om te bevestig, indien jy dalk wonder, jy bedien die gereg saam met rooiwyn.

Beef Wellington

Jan Braai Beef WellingtonEverything tastes better on the braai, in this case it’s the classic Beef Wellington.

What you need:

  • 1 tot olive oil
  • 1 onion (finely chopped)
  • 250g mushrooms (finely chopped)
  • 1 cup (250ml) cream
  • 1 sprig fresh thyme
  • 300 – 500 g steak (rump, sirloin, fillet)
  • 400 roll of puff pastry
  • grated cheese (optional)
  • smoked ham (optional)

What to do:

  1. Finely chop the onion and mushrooms. Add olive oil and/or butter and the finely chopped onion and mushrooms to a pan and fry until the mushrooms lose their moisture and starts to brown. Then add the thyme.
  2. Add some or all of the cream to the pan and let this mushroom, onion and cream sauce reduce to a fairly thick paste.
  3. Trim the steak of your choice (rump, sirloin or fillet) of all sinews and fat and braai over very hot coals for about 8 minutes until medium rare. Let the steak rest a few minutes and then thinly slice.
  4. Unroll the thawed puff pastry on a cutting board. Spread the mushroom and cream paste on half the surface of the pastry and lay the slices of steak on top of that. Generously season with salt and pepper.
  5. Optional step: finely chop smoked ham and grate some cheese. Add this on top of the current residents of the puff pastry.
  6. Fold the uncovered half of the pastry over the filling and use a fork to press all open sides of the pastry closed and seal it.
  7. Now braai in a hinged grid over medium coals for about 20 minutes until ready. You want the pastry golden brown and crispy and all ingredients heated and melted throughout. As puff pastry braais there will be a moment where it seems to ‘melt’ and sag into the grid. Don’t panic. After this it will firm up again and start to cook.

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