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Braai Day 2020

GET YOUR SMOKE RIGHT

WORDS & IMAGES: Eugene C. Kruger

For far too many folks our country-wide tradition of lighting a fire and braaing meat over it has become overly complicated. It need not be so, it is actually quite a simple act, but like so many other things modern society has turned what is a peasant dish into a culinary delicacy. Much the same as regarding game meat a delicacy instead of it being a staple.

A braai is about more than the actual food it delivers – it is an opportunity for people to come together in a harmonious celebration of all sorts of occasions – and also just for the lekker of it!

But along with all the social benefits, the cooked meat on the plate must be the jewel in the braai crown – not just edible, but most decidedly delicious! A good piece of meat deserves to be respected, just like the fish we capture. Burnt or raw offerings are not acceptable.

Two factors are essential for a well presented piece of meat on your plate: firstly the heat source, and secondly the smoke that it generates. Smoke? For sure, because that is what helps to flavour the meat and what makes a piece of wors or a chop on a braai taste so much better than when it is fried in a pan on an electric stove.

There is an old maxim about the heat of the coals. To test, hold your hand, palm down, about 15 or so centimeters above the coals and count the seconds.

When you can do so for 10 seconds the coals are “ready” for lamb chops and boerewors; for 4 to 6 seconds ready for steak, and for 15 to 20 seconds ready for meat in a marinade.

Cooking times vary according to the thickness of the cut – for example a lamb rib will need a longer time on the grid than rib chops (when braaing a whole rib, remember to place it bone side down for the first 5 minutes; if you place it meat side down first the meat will pull away from the bones). 

For fish and poultry you need a medium heat, also roughly 10 to 15 seconds, and the cooking time on the grid depends on the cut and the size – for example  a quarter chicken or a whole geelbek will take a while longer than a chicken wing or a sardine. Poultry is best pre-cooked halfway before braaing.

If there is a “secret” to braaing it must be the smoke – it is the single most important factor that separates a braai from any other cooking process. And I can guarantee that the smoke does NOT blow in the direction of the richest or most beautiful person around the braai fire!           

If there is a “secret” to braaing it must be the smoke – it is the single most important factor that separates a braai from any other cooking process.
On a 10 second fire: lamb chops, riblets and boerewors.

KEEL KIELIE MIELIES

WOORDE: Laudette Sass

Een van my heel gunsteling dinge om te braai is ‘n lekker mielie – en dis die wêreld se mees eenvoudigste ding om te doen!

Wat jy benodig:

  • Heel Mielies
  • Botter
  • Peri-Peri sous (ek verkies en stel voor Nando’s – so kan jy self besluit hoe “hot” jy dit verkies)
  • Aromat

Stap 1: Kook die mielies vooraf om seker te maak dat dit gaar is.

Stap 2: Smelt botter en meng dan met peri-peri; ek verkies ‘n 50/50 verhouding.

Stap 3: Smeer mengsel oor die mielies en gooi so bietjie (baie) aromat oor.

Stap 4: Jy is nou reg vir die rooster, maak seker dat die vuur lekker is.

Stap 5: Draai die mielies gereeld om seker te maak dat dit nie brand nie, smeer nog van die mengsel soos die mielie draai, en ‘chargrill’ tot perfeksie.

Geniet!

AARTAPPELKOEK

WOORDE & FOTOS: Anel Labuschagne

BESTANDDELE

  • 8 Aartappels – geskil en in blokkies gesny.
  • 6 Hardgekookte eiers
  • 1 koppie Mayonnaise
  • 1 lepel gekapte suurkomkommers (gherkins)
  • 1 lepel mosterd
  • Sout na smaak
  • 1.5 koppie gevriesde ertjies
  • 3 gerasperde wortels
  • Halwe koppie gerasperde Gouda kaas
  • Bakkie klein tamaties in die helfte gesny
  • 1.5 lepel Olyfolie
  • Halwe teelepel appelasyn
  • 2 eet lepels gesnyde dill blare

METODE

  • Kook die aartappels tot gaar en sag.
  • Meng die mayonnaise, gherkins en mosterd en voeg dit by die gaar aartappels in ‘n groot meng bak.
  • Voeg sout by vir smaak
  • Gebruik ‘n koekring om die mengsel in ‘n koekvorm te bou.
  • Gooi die aartappel mengsel en ertjies in lae, herhaal 2 keer.
  • Voeg dan die gerasperde wortelmengsel by, volg dan met nog ‘n laag aartappel slaai.
  • Sny die tamaties in die helfte en pak in ‘n sirkel op die kant van die koek.
  • Sny eiers in ringe en plaas langs die tamaties.
  • Plaas die gerasperde kaas in die middel van die koek, en strooi met die gesnyde dill blare.
  • Sit die aartappel koek in die yskas vir 3-4 ure.
  • Haal die koek ring af en sit voor op ‘n opdien bord.

BURGER EXTREME

WORDS & IMAGES: Tobias Weber

This chili cheeseburger with bacon and a berry-rich gin and tonic on the side will make Braai Day 2020 something special. Follow the easy recipe below to set your taste buds alight!

INGREDIENTS

PATTIES:

  • 500g ground beef
  • Smoked paprika
  • Garlic powder

SAUCE:

  • 2 tbsp butter
  • 2 chopped chilies
  • 2 tbsp flour
  • 250ml milk
  • 5 slices Parmalat processed cheese

TOPPINGS:

  • Lettuce
  • Onion
  • Pickles
  • Streaky bacon

GIN & TONIC:

  • Gin of choice
  • Tonic water
  • Ice
  • Strawberries
  • Blueberries

METHOD

PATTIES

  • In a bowl combine the ground beef with a pinch of smoked paprika and garlic powder. Season with salt and pepper to taste. Set aside while preparing the chili cheese sauce.

CHILI CHEESE SAUCE

  • Combine butter and 2 chopped chilies in a saucepan and melt the butter. Once butter is melted add flour and stir well. Stir constantly while slowly adding the milk. Continue stirring until thickened. Add the cheese slice for slice while stirring. Use any cheese of your choice, we went with the slices of Parmelat cheese. Once combined into a thick cheese sauce and seasoned to your taste set it aside.
  • Form the meat into even patties and cook with the bacon.
  • Toast the buns over the fire and prepare to assemble the burgers.
  • Assemble the burgers. Place the lettuce on the bottom half of the bun and top with the burger patty. Coat with a generous amount of sauce. Follow with the crispy bacon, onion slices and pickles. Top off with the burger bun lid.
  • For the gin & tonic – in the glass of your choice add ice and 1 tot of the gin of your choice. Add as many blueberries and strawberries as you wish and top up with tonic water.

Enjoy!

Lamtjoppies en roomgroente met bacon en cherries

WOORDE & FOTO’S:  Charmagne Grimbeek

Braaidag, of altans Erfenisdag is op ons; dis tyd vir braai, of eerder, alweer braai. Dié dag is beslis nie soos ‘n normale Kersdagete wat net eenmaal per jaar gebeur nie, maar minstens een maal per week!

Elke braai geleentheid is vir ons gesin ‘n spesiale een – dis die sit en kuier by die braaier totdat almal saam wegstap met die bak vol gaar vleis, reguit eetkamertafel toe.

Om fotos te neem van jou dis verg groot konsentrasie, veral as die wag en lus vir die kos groot is. So mis ek toe my spesiale geleentheid waar ons T-bene gebraai het met heerlike krummelpap en sous. Eers toe my maag trommeldik geëet was, slaan dit my by, waar is my foto vir die For Anglers-span? Ons sal weer moet braai, twee dae na mekaar. Dis ‘n bonus!  

Lamtjoppies is nou maar net eenmaal ‘n vleisie waarmee ek maklik omgekoop kan word. Cajun speserye en vars suurlemoensap is al wat nodig is om tjoppies vingerlek-lekker te braai. Ek sit die speserye so paar uur voor die braai op sodat dit goed kan intrek. Daarby word lam- en beeswors saam gebraai.

Bygeregte en tipe vleis verander met elke geleentheid, dis tyd vir groente, en so bak ek vars groente in die oond, met “oepsies” (bacon + cherries) bo-op tussen die groente gepak. Die soet en gerookte vleis gaan baie goed saam met die romerige groente.

My groente keuse in volgorde gepak, met room bo-oor die gereg:

  • Baba spinasie blare
  • Klein kool in kwarte gesny
  • Sampioene
  • Groenpeper (Greenpepper)
  • Babymarrows & Patty pans
  • Knoffel
  • Spekvleis (Bacon)
  • Red glacé cherries
  • Vegetable Speserye
  • Clover room gemeng met wit uiesoppoeier.

Wanneer die groente in die oond bak, hang die reuk van soet cherries en bacon met ‘n roomreuk laag oor die kombuis. Heerlik!

Ek sien al uit na die volgende braai, diè week braai ons 3 keer!

GLAZED SMOKED PORK RIB

WORDS & IMAGES: Werner Lubbe

Here is an easy way to get a quick rib on the fire.

Buy a smoked pork rib from the butchery or supermarket and prepare an easy-to-make basting sauce. It is important to do the basting or marinading a day before and leave in the fridge. Apply generously again just before you put it on medium coals and baste continuously throughout the braai process. Remember, the smoked rib is already cooked, so it is only needs braaing for a few minutes. Be careful with the basting sauce containing honey as it burns easily if the coals are too hot.

HONEY BASTING SAUCE

  • 30 ml   lemon juice
  • 30 ml   oil
  • 5 ml     dried rosemary
  • 5 ml     salt
  • freshly ground black pepper — to taste
  • 1garlic clove, crushed
  • 15 ml   honey
  • 2 teaspoons Worcestershire sauce
  • Sometimes I like to add a bit of the Spur Spare Rib marinade as well.

CHEESY MASHED POTATO & BACON ROLLS

Sometimes a small starter or an interesting little snack on the side of the plate does wonders for a braai meal. I found this little recipe and had to give it a go.

It is pretty simple:

  • Cook and mash the potatoes and let cool. Season to taste.
  • Cut some Mozarella into small blocks.
  • Form a small mash ball and stuff it with the cheese.
  • Roll in streaky bacon.
  • Secure with a toothpick.
  • Roast on the coals.
  • The same spare rib Honey Basting Sauce also adds extra flavour.

Ystervark-broodjie

WOORDE & FOTOS: AnnetjieLubbe

  1. Ronde of langwerpige brood
  2. Sny dit in blokkies maar nie regdeur nie.
  3. Stop dit met die vulsel en besprinkel met olyfolie en speserye.
  4. Maak toe in foelie en bak in die oond vir 20min op 180, of op die braaivuur.
  5. Indien jy dit op die vuur doen plaas ‘n paar kole bo-op  sodat die kaas kan smelt

Vulsel:

  1. Mozarella kaas in blokkies gesny
  2. Klein tamaties in die helfte gesny
  3. Ontpitte olywe in die helfte
  4. Gebraaide uie
  5. Blikkie Perske of Mango stukkies

BROCCOLISLAAI

WOORDE & FOTOS: Jessica de Villiers

Diè broccolislaai is ‘n gesonde opsie vir ‘n bykos wat jou bord ‘n baie mooi kleur en verskeidenheid gee by enige geleentheid, veral ‘n braai.

  • 1 broccoli kop
  • 2 Appels
  • ‘n koppie pecan neute
  • ‘n koppie wortels
  • ‘n koppie cranberries
  • ½ rooi ui

Sous

  • 1 koppie plain yogurt
  • 1 koppie mayonnaise
  • 2 eetlepels suurlemoensap
  • Sout en peper na smaak

Stappe

1. Sny die broccoli kop in klein gedeeltes soos foto en plaas in ‘n slaai bak.

2. Sny die twee appels in klein stukkies en voeg by die broccoli.

3. Sny die rooi ui in klein stukkies en voeg by.

4. Voeg die koppies pecan neute, wortels en cranberries by.

5. Voeg al die sous bestanddele in ‘n maatbeker saam en roer goed deur.

6. Voeg die sous by die slaai en versprei. Laat die sous net so op die slaai en meng eers deur voor dit bedien word.

7. Roer die sous deur die slaai en geniet!

BRAAI BURGER

PHOTOS: Neville Foord (recipe: Frikkie Theart)

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