Download National Braai Day song

Link to Download National Braai Day song

Free download of the song by Heuwels, JR, HHP and Soweto Gospel Choir

How to braai the perfect steak

Link to How to braai the perfect steak

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

What is Chisa Nyama?

Link to What is Chisa Nyama?

What is Chisa Nyama? What is Chesa Nyama? What is Shisa Nyama?

ANCHOVY AND PECAN NUT PASTA

Screen Shot 2019-02-06 at 13.17.00WHAT YOU NEED (feeds 4 as light main meal, 6 as side dish)

500 g linguini or spaghetti
2 tots olive oil
10 anchovy fillets
4 garlic cloves (finely chopped)
½ cup pecan nuts (in Italy they used walnuts, but pecan nuts are widely available in SA and close enough in taste)
3 tots cream
2 tots chopped parsley
salt and pepper

WHAT TO DO
1. Pound the nuts using a pestle and mortar. Alternatively use a rolling pin or wine
bottle to crush them finely on a chopping board.
2. Use a cast-iron pot to cook the pasta according to the instructions on the packet.
This involves boiling water in a pot, adding salt to that water, and cooking the pasta
for roughly 8 minutes in the boiling water (but check the packaging as cooking times
differ). If you are at the sea, use fresh seawater that already contains salt for this step. But
not seawater with sand.
3. When the pasta is 90% done (just before al dente), remove from the pot, drain and
set aside. Important: Save some of the water that you boiled the pasta in somewhere, as
you will need this later.
4. Add olive oil to the now empty pot and fry the anchovies, garlic and nuts. Stir
continuously and use a wooden spoon to press and mash the anchovies until they
disintegrate and melt into the oil. This could happen as quickly as in 1 minute so keep a
constant eye on the pot and don’t try to multitask otherwise it will burn.
5. Add the pasta to the anchovy-and-nut mixture in the pot and stir through. Add the
cream and about half a cup of the water that you boiled the pasta in, just enough to
create a bit of sauce and to keep the pasta from burning. Let that liquid boil and use a
spoon or fork to toss the pasta around a bit. If your pot runs dry, add more water. The
amount of water you need to add will depend on the heat and the size and shape of
your pot and might differ from one time to the next.
6. As soon as the pasta is heated through again and the sauce thickened to your liking,
stir in the parsley. The dish is now ready. Steps 5 and 6 combined should take minutes
you can count on one hand.
7. Once it is served up, top the pasta with shavings of pecorino or Parmesan cheese.
As the anchovies already added salt to the dish, let each guest add their own salt and
pepper to taste.
AND . . .
? When you get hold of a whole fresh fish, braai that as explained on pages 98 and 100 and serve this
pasta on the side.
? You can also prepare this meal in a normal pot on a stove but it won’t be as much fun.
I discovered this dish during a trip down the Amalfi coast in Italy at a restaurant situated on a rocky beach in a
small fishing village. In worse than broken Italian I asked for whatever the chef considers his speciality dish. In
front of my eyes a fresh fish was carried from a boat into the restaurant and that same fish was on my table a little
while later, with this pasta on the side. As with all my favourite Italian dishes,

Posted in Fish, Recipes | Leave a comment

Pina Colada Chicken Burger

Screen Shot 2018-12-28 at 18.47.35One 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:

  1. 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.
  2. Season the chicken with salt and pepper, or your favourite braai spice and braai over medium coals for about 12 minutes until cooked.
  3. 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.
  4. 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.
  5. 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

Screen Shot 2018-12-21 at 15.44.04Garlic 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:
  1. 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.
  2. Wrap the bread in a double layer of foil.
  3. 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.
  4. You want it crispy on the outside and soft and full of flavour in the inside. Serve straight from the fire.
Posted in Bread, Recipes | Leave a comment

THE BILTONG BRAAIBROODJIE

Screen Shot 2018-12-21 at 15.25.23The 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:
  1. Heat oil in your pan and fry the onions until soft.
  2. 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.
  3. Use a food blender or your sharpest knife to chop your biltong.
  4. Spread the outsides of the bread with butter.
  5. Spread a nice thick layer of cream cheese on one side of the bread.
  6. Top with caramalised onions and then biltong.
  7. Lastly sprinkle the grated cheese over and cover with another slice of bread that is buttered on the outside.
  8. 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.
Posted in Bread, Recipes | Leave a comment

THE BURGER BRAAIBROODJIE

Screen Shot 2018-12-14 at 08.20.46It 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remve the braaibroodjies from the grid, slice in half and serve immediately
Posted in Beef, Bread, Recipes | Leave a comment