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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Pina Colada Chicken Burger

By Jan Braai | Published December 28, 2018

One of my favourite cocktails is a Pina colada. The base of this cocktail is then inspired and used in this recipe. Serve it with your own home made Pina colada cocktail at your next braai.

WHAT YOU NEED:

For the burgers:
4 burger rolls
2 tomatoes sliced
Lettuce
1 fresh pineapple, peeled and sliced into rings
4 chicken breasts
Salt and pepper
1 packet streaky bacon
For the sauce:
1 tot olive oil
1 garlic clove, crushed
5cm of fresh ginger, grated
1 tin coconut milk
1 cup fresh pineapple juice
1 shot dark rum

WHAT TO DO:

Use cling film and a heavy object like a wine bottle to flatten your chicken breasts. Cover the chicken breast with the cling film and start hitting the meat gently, making sure they are even and the same thickness all over.
Season the chicken with salt and pepper, or your favourite braai spice and braai over medium coals for about 12 minutes until cooked.
On the side, braai your bacon in your grid until crispy. Also place the fresh pineapple rings on the grid for a few minutes until lightly charred.
While your chicken is on the braai, start making your sauce, heat the oil in your pan. Fry the garlic and ginger for 1 minute. Add the coconut milk, juice and rum. Let this simmer and reduce until your chicken is ready.
Build your burger by starting with lettuce, then tomato, then bacon, pineapple, chicken and lastly generously pour over your Pina colada sauce.

Posted in Chicken, Recipes | Leave a comment

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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