Braai

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Comprehensive step by step instruction and recipe on how to braai perfect steak – by Jan Braai.

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THE NEXT BEST GARLIC BREAD

By Jan Braai | Published December 21, 2018

Garlic bread used to be a very popular side dish at every braai. We think here at the Braai head quarters it is time to bring the garlic bread back, and make it better than ever before.

WHAT YOU NEED:

1 big sized bread of your choice, like a ciabatta or french loaf

For the butter:

250g (half of a big block) soft butter

2 anchovy fillets

1/2 cup pitted olives, roughly chopped

1 chilli, chopped

1 tot capers

4 garlic cloves, roughly chopped

1 tot olive oil

1 tot fresh parsley, roughly chopped

1 tot fresh chives, roughly chopped

2 tots dijon mustard

1/2 teaspoon paprika

Few sprigs fresh thyme

Juice from 1 lemon

Salt and pepper

WHAT TO DO:

Use your food blender and combine all the ingredients together for your butter. So that will be everything except for the bread. If you do not have a blender or stick blender, use your sharpest knife, chop everything super fine and mix into the butter with the lemon juice and olive oil with a wooden spoon until it is a smooth mixture and everything is combined.This can be smooth mixture or you can leave a few bits of chunky olives and garlic in between.
Wrap the bread in a double layer of foil.
Now place this bread on top of your grid and toast the foil wrapped bread slow and easy over medium coals making sure to turn it often so that all the sides are evenly toasted and all the butter melted inside into the bread.
You want it crispy on the outside and soft and full of flavour in the inside. Serve straight from the fire.

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THE BILTONG BRAAIBROODJIE

By Jan Braai | Published December 21, 2018

The Braaibroodjie will always be the most ionic item on the menu at any braai. We are always trying out new ideas and tastes to reinvent this incredible food item.

WHAT YOU NEED:
1 tot olive oil

2 red onions, sliced

1 tot soft brown sugar

1 tot balsamic vinegar

1 cup biltong (finely chopped)

1 tub plain cream cheese

1 cup white cheddar cheese, grated

2 red onions

12 slices white bread

Butter to spread on the outside of the bread

WHAT TO DO:

Heat oil in your pan and fry the onions until soft.
Add the sugar and balsamic to the onions and let it simmer over low heat for about 15 – 20 minutes until the onions are sweet and sticky. Set aside to cool.
Use a food blender or your sharpest knife to chop your biltong.
Spread the outsides of the bread with butter.
Spread a nice thick layer of cream cheese on one side of the bread.
Top with caramalised onions and then biltong.
Lastly sprinkle the grated cheese over and cover with another slice of bread that is buttered on the outside.
Place the bread into a hinged braai grid and braai over medium heat, turning often, until the bread is toasted on the outside and the cheese melted on the inside.

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THE BURGER BRAAIBROODJIE

By Jan Braai | Published December 14, 2018

It is well known that the braaibroodjie is the best addition to any braai. Then we also have the burger, which is the best complete meal to serve at a braai with friends. In this recipe I discovered this great gadget, a square meat press. And so the burger braaibroodjie was born.

WHAT YOU NEED:

1kg good quality beef mince
Salt and pepper
12 slices of white toaster bread
Soft butter (to spread on the bread)
2 Tomatoes, sliced
300g cheddar cheese, grated
1 red onion, sliced thinly
Chutney

WHAT TO DO:

Use your recently washed hands and divide the beef mince evenly into 6 heaps. Now use your square shaped burger press and shape the patties. Season generously on both sides with salt and pepper.
Use a hinged grid and braai the patties over hot coals for 8 -10 minutes until nice and crispy on the outside and medium on the inside.Let the patties rest for a few mintues while you prep the rest of the ingredients.
Spread the butter on the outsides of your bread. Now spread a layer of chutney, then your beef patty, topped with tomatoes, onions and cheese. Close the burger with the other slice of bread and remember, butter on the outside.
PLace the Burger Braaibroodjies carefully into your hinged grid and braai over very medium coals. You want the cheese to melt and the bread to toast. Turn the grid often to get the desired effect.
Remve the braaibroodjies from the grid, slice in half and serve immediately

Posted in Beef, Bread, Recipes | Leave a comment

Paprika and Cheese Potatoes

By Jan Braai | Published December 11, 2018

During the collection of recipes for the book Shisanyama, I received a number of versions of baked and braaied potatoes with cheese. This is my version, drawing inspiration from various solutions to the same problem, which is how to do some nice potatoes and cheese on the braai. To my mind, it’s always easier to get potatoes soft with a bit of boiling in a potjie, as opposed to trying to bake them soft from scratch. By using your cast-iron potjie, you limit dishes and impart maximum flavour.

WHAT YOU NEED (feeds 6)

1 kg bag of baby potatoes
2 tots olive oil
2 tots butter
1 onion (chopped)
1 bell pepper (green, yellow or red, seeded and sliced into strips)
8 garlic cloves (crushed)
1 tsp salt1 tsp pepper
300 g Cheddar cheese (grated)
½ tot paprika

WHAT TO DO

Wash the potatoes, add them to your potjie and boil in water until soft.
Now drain the water from the potjie but keep the soft-boiled potatoes in the potjie. Add the olive oil, butter, chopped onion, bell pepper strips, garlic, salt and pepper to the potjie and now stir-fry everything for a few minutes until some things become caramelised and golden brown.
Now use your wooden spoon or braai tongs and press on some of the potatoes so they burst at the seams, allowing some extra flavours to develop and penetrate the potatoes. Stir-fry for another minute or three.
If things at the bottom of the potjie get sticky and want to burn, add a bit of water, olive oil, beer, wine or stock and scrape lose anything sticky.
You now add the grated cheese and sprinkle paprika on top of that. Close the lid of the potjie and take the potjie off the fire. Add a generous helping of coals onto the lid of the potjie – as much as you can fit onto the lid – and wait a few minutes for the cheese to start melting. Once the cheese has melted, your potatoes are good to go!

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CHOCOLATE RISOTTO

By Jan Braai | Published November 30, 2018

This is one of those “excuse me?” recipes. People will think you have made a mistake when you tell them you are serving chocolate risotto for dessert. But don’t be dissuaded by their disbelief, because serving this will make you stand out as a culinary genius – this recipe is a real showstopper. It’s simple, easy to make, and most importantly, absolutely decadently delicious.

WHAT YOU NEED: (Feeds 6)

2 tots butter
1 cup risotto rice
2 tots cocoa powder
1/2 cup brown sugar
1/2 cup desiccated coconut
500 ml fresh cream
1 tin coconut milk
250 ml milk

For serving:
1 chocolate slab of your choice
1/2 cup desiccated coconut
Any type of cookies, biscuits of wafer chocolates like Nutty Crust, or chocolate fingers like Kit-Kat or wafer biscuits.

WHAT TO DO:

Place all the ingredients for the risotto into your pot – you are basically making a soup with all the ingredients – and then add the risotto. Stir and mix everything together. The cocoa will drift a bit on top, but as soon as you add heat, everything will mix together.
Place the potjie on the fire and start cooking the risotto over very mild and medium heat. You do not have to stir all the time, but with ingredients like milk and cream, you need to stir more often than not.
Let this slowly cook and simmer, stirring more often than not, for 30-40 minutes. If you think you need a bit more liquid, add a bit of water. The risotto will become thick and creamy once cooked and ready.
While the risotto is still cooking, roast your coconut in a pan for a few minutes until golden brown. Now, grate the chocolate over the risotto, the same way you would do with parmesan cheese if this was a savoury recipe.
Dish up the risotto into your dedicated bowls or cups and sprinkle the roasted coconut over and serve with a cookie or biscuit of your choice.

Posted in Dessert, Dessert, Recipes | Leave a comment