RECIPES - Jan Braai

Fish

Snoek Patee

If you happen to be in possession of leftover braaied snoek, this is the best way to make use of it. Serve it on a baked potato fresh from the fire. And, anyway, who wants to sit in a restaurant when you can stand around a fire?

500 g fresh snoek yields about 250–275 g cooked flaked snoek (bones and skins removed). Fresh fish loses quite a bit of moisture on the braai. Keep that in mind when you buy fresh snoek, especially for this recipe.If you, like me, are prone to snoek pâté cravings, you might sometimes need to make it even when you don’t have leftover braaied snoek on hand. What you do then is to just buy some smoked snoek at your local fishmonger or supermarket as it also works well if you dont have your own smoker on hand.

Boerewors

Jan Braai Boerewors with Tomato Relish & Cheese

Always a winner at every braai! Jan Braai Boerewors with a proper relish! Serve with grated cheddar cheese on top!

Lamb

Lamb Curry Chops

The ingredients of this marinade and the long marinating time mean you can use slightly tougher lamb chops like leg, chump and thick rib to make this recipe. After 2 to 3 days in the marinade the meat will be amazingly tender and full of favour. The attentive reader will notice that the ingredients of this recipe are very similar to those of the curry sosaties and the reason for that is simple: the marinade and the result are awesome!

Fish

Braaied Crayfish served with Gnocchi

This braaied crayfish gnocchi combines delicious potato gnocchi with flavourful crayfish in spicy mayonnaise sauce.

Vegetarian

Breakfast Braai Meusli

When it comes down to it, a breakfast braai is just like any other braai later in the day; it just happens at sunrise. For a really impressive breakfast braai, you need to serve some really impressive things cooked on the fire. The thing about making your own muesli like this is that it looks and tastes better than anything store-bought but more importantly, you can enjoy it hot off the fire.

Dessert

Brandy and Cola Malva Pudding

The best just got better. My original malva potjie recipe is based on the very originally penned malva recipe, but with a new sauce. A real malva pudding is a two-fold affair. You bake a sponge-like cake and this is dressed with a caramel-like sauce shortly before serving. Said sauce is not as thick as that of a sticky toffee pudding so the sauce is sucked up by the cake part, the upshot being a wonderful end result that we all came to love. What we’re doing in this recipe is cutting the sugar and water ingredients from the original sauce and adding a cup of cola that obviously contains sugar and water. It also contains caramel notes, which really is the plan here. The cream stays and lastly I add brandy to the sauce, because where there’s a fire, a braai and cola there should obviously be brandy.