Jan Braai Recipes

Jan Braai | Coriander Lamb Chops Recipe
Lamb

Coriander Lamb Chops

The lamb loin chop is that animal’s royal and most expensive cut of braai meat. It is exactly like a T-bone steak, but just from a lamb rather than a cow. hTere is a piece of sirloin and a piece of fillet. We need to keep the flavours simple so as to complement and not overpower the natural flavours of the meat. In addition to the trinity of garlic, olive oil and lemon juice, we know that the odd bit of coriander goes well with lamb. In this case, we’re giving it a double dose of coriander.

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Jan Braai | Lamb Curry Chops Recipe
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!

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Jan Braai | Potbrood Recipe
Bread

Potbrood

Making the dough for pot bread is slightly easier than making the dough for roosterkoek as it’s not such an issue if you add a little bit too much water. The bread is baked in a pot and the dough is going nowhere, unlike a runny roosterkoek that will sink through the grid. Baking bread in a pot comes at a price though as you cannot see what is going on so burning the bread is a great risk.

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Jan Braai | Giant Blueberry Potjie Muffin Recipe
Bread

Giant Blueberry Potjie Muffin

There is a very good reason why you need to learn how to nail this recipe. One night, around the campfire, you’ll be able to casually mention that you’ll serve freshly baked blueberry muffin with breakfast in the morning. No one (except the other enlightened braaiers who’ve read this book) will take you seriously. Until the next morning that is, when you do exactly that.

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