Archive Page

Steak Sandwich WHAT YOU NEED (Makes 4) 500 g rump steak Jan Braai Original salt 8 bread slices butter 160 g cheddar cheese pickled jalapenos

Hand Chopped Kapana Burger with Tomato Salsa WHAT YOU NEED FOR THE PATTIES 300 g sirloin or rump steak 400 g chuck steak Jan Braai

‘I like T-Bone steaks, because they are in the shape of Africa.’ – Desmond Tutu

In celebration of International Pinot Noir Day on 18 August 2024, why not try this delicious Burgundy Burger?

This recipe can be executed successfully in a gas braai or kettle type braai. Take it easy and take your time and make sure you use a meat thermometer to make sure your sirloin is perfect on the inside.

This method of braaing a burger patty is the route to extra-crispy edges yet a juicy centre. Here you do not pre-make or form the patties before going to the fire but simply divide the mince into portions. When everything else is ready, you put those portions of mince on a searing-hot cast-iron plate or pan and then use a flat object to – in one swift movement between the plate and chosen object – bash (smash, strike, hit, beat, thump, slap, smack, batter, pound, pummel, thrash, rap, buffet, hammer, bang, knock, wallop, belt, whack, clout, clip, clobber, bop, biff, sock, deck) each portion of meat into a flatter form, resembling a patty, which will be uniformly flat but not perfectly round.

It’s a well-recognised fact that braaied steak goes well with red wine. What is further undisputed is that a steak braaied over the coals of an open wood fire has a unique, rather good taste. What we’re doing here is combining these universally accepted truths to create something that is, dare I say it, beautiful!

After every braai, if there is any leftover meat, debone and skin the meat. Then chop it up fnely and add it to the container in your freezer that is specially placed there for this purpose. As soon as you have enough meat in that container, make the braai lasagne potjie.

This is a combination between a Spanish omelet and Italian frittata, I added some traditional South African goodness, boerewors!

This recipe is based on the classis Toad in a Hole recipe, but I used good South African boerewors and ingredients to make is more local and lekker.