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Comprehensive step by step instruction and recipe on how to braai perfect steak – by Jan Braai.
What is Chisa Nyama? What is Chesa Nyama? What is Shisa Nyama?
After the phenomenal and unprecedented success of the inaugural National Braai Tour in 2014, we are pleased to announce that early bird entries for the National Braai Tour 2015 are now open.
- The tour will take place from Saturday 12 September 2015 to Saturday 19 September 2015. For practical purposes this means that as a minimum you need to free up your schedule from Saturday 12 September, take leave – where relevant – all five week days from Monday 14 September – Friday 18 September and also free up the weekend of 19 and 20 September.
- The route will be announced at a later stage with suitable bells, whistles, drum rolls and fanfare. But, we can tell you that the registration and start will be somewhere in the north or centre of South Africa in a place like Johannesburg or Bloemfontein and that the tour will finish in the Western Cape.
- The early bird entry fee for a team of 4 is R12,000. Your entry will only be complete once full payment is received and will mean that you have one full and official team entry in the National Braai Tour 2015.
- Entry fee includes – all camping fees, entrance fees, and hotel fees as and where relevant.
- Entry fee includes – all braai gear and food prep gear you will need for the tour. Everything like potjies, grids, tongs, cutlery, condiments, etc and you get to keep all of it after the tour.
- Entry fee includes – all the ingredients to braai at least two full meals a day but sometimes all three.
- Entry fee includes – a lot of other free stuff, gadgets and gear that you get to keep after the tour. Speak to anyone that was already on the National Braai Tour, there is more free stuff than most people can fit into their vehicles.
- Entry fee includes – all branding, stickers, flags and tour paraphernalia like caps, t-shirts and tops.
- Entry fee excludes transport – your team will need their own vehicle and you will pay for your own fuel and tolls.
- Entry fee excludes camping gear – as a minimum we suggest you bring tents, mattresses and sleeping bags.
The purpose of the National Braai Tour is for proud and patriotic South Africans to tour through South Africa and unite around fires, share our heritage and wave our flag. If you would like to join us on the fantastic journey in 2015, please complete and submit the entry form below. Once your team’s entry has been processed, you will receive our banking details by email. As soon as your fee is paid, your names will be on the starting list!
What we have here is the recipe for my Braaied Pork Chop Carbonara. I obviously found inspiration for this one in the classic Italian pasta from Rome, the Bacon Carbonara. It is interesting to note that Carbonaro is the Italian word for Charcoal Burner. Now as we all know, there is one thing better than a charcoal burner, and that is a wood burner, otherwise known as a braai fire. The original recipe from Rome uses Italian bacon like guanciale or pancetta but to my mind a braaied South African pork chop is vastly superior in quality, taste and texture so what we have here is an improvement on the original recipe. The recipe works well with both fresh and dry pasta, but as egg is a core ingredient my personal feeling is that fresh pasta works better, so go for that if you can hold of it.
What you need (serves 4)
- 4 Pork loin chops (deboned) or 4 Pork Neck Chops
- Salt and Pepper
- 1 tot butter
- 1 tot Olive oil
- 2 garlic cloves crushed
- 250 g mushrooms, sliced
- 3 eggs, beaten
- 125 ml Parmesan cheese, grated
- 250 ml fresh cream
- 400g – 500g Linguini or Spaghetti
- Extra Parmesan for garnish
- Fresh Parsley for garnish
What to do:
- Braai the pork chops over medium-hot coal for about 12 minutes until done. Pork chops should be braaied until medium, with an internal temperature of 71 °C. Season with salt and pepper before or during the braai.
- Meanwhile, cook the pasta in a pot of boiling salted water according to the instructions on the packet. Use fresh pasta if possible.
- Heat the butter and olive oil in a pan and fry the mushrooms for a few minutes, add the garlic and fry until the mushrooms are soft.
- Beat the eggs and properly mix that with the cream. Also mix the grated cheese with that.
- Remove the pasta from the heat when cooked and drain. Add the pasta to the same pot or pan as the mushrooms and pour over the mixture of beaten eggs, cream and cheese while the pasta is still hot and mix well. The heat of the pasta and mushrooms will cook the egg. This is a signature part of this dish.
- Taste and season with salt and pepper.
- Diagonally slice the pork chops into thin slivers and serve on top of the pasta. Garnish with extra parmesan and fresh parsley.
The National Braai Day initiative aims to position National Heritage Day as South Africa’s annual day of celebration. We call on all South Africans to unite around fires, share our heritage and wave our flag on 24 September every year.
- National Heritage Day is a public holiday in South Africa. Our government set this day aside for all South Africans to celebrate our rich heritage.
- Across race, language, region and religion, we all share one common heritage. It is called many things: Chisa Nyama, Braai and Ukosa to name few. Although the ingredients may differ, the one thing that never changes is that when we have something to celebrate we light fires, and prepare great feasts.
- We encourage all South Africans to unite around fires, share our heritage and wave our flag on 24 September every year.
- We liken this initiative to annual celebrations cherished by other leading nations of the world; Thanksgiving for Americans, St Patricks Day for the Irish, Bastille Day for the French and Australia Day for Australians.
- This is a noble cause, which will contribute to strengthening South Africa as a nation through this act of nation building and social cohesion.
The Irish have their own version of National Braai Day, called St Patrick’s Day – the day their country comes to a standstill and has one big party. I’ve been to some St Patrick’s Day celebrations in Dublin as part of my ongoing research and development of National Braai Day. Every single pub in Ireland serves a fantastic pie made with steak and stout. I’ve adapted their recipe to suit our local braai conditions. You make the pie filling in a potjie and you braai the pastry on a grid over the coals. Alternatively, just serve the awesome contents of your potjie on a bed of mash or with a piece of baguette bread!
WHAT YOU NEED (serves 6)
- 2 tots olive oil
- 1 kg steak (chuck is best, other- wise rump; cut into blocks of 2 cm × 2 cm)
- 2 tsp salt
- 1 tsp black pepper
- 1 tot cake flour
- 1 onion (finely chopped)
- 1 carrot (peeled and finely chopped)
- 2 sticks celery (finely chopped)
- 1 tot chopped mixed herbs (rosemary, thyme, parsley; or use 1?2 tot dried mixed herbs)
- 1 can or bottle stout (about 400 ml)
- 250 g button mushrooms (halved)
- 1 packet puff pastry (400 g, completely thawed)
WHAT TO DO
- Heat the olive oil in a large flat-bottomed potjie over a hot fire. Add the steak cubes, salt and pepper and stir. Shake in the flour, and then stir well to distribute the flour evenly over everything. The bottom of the pot will seem a bit dry, but don’t worry too much about it. Fry for about 5 minutes until the pieces of flour-coated meat turn golden brown.
- Add the onion, carrot, celery and herbs, then fry for another 5 minutes.
- Now pour in the stout. Stir to loosen any sticky bits on the bottom of the pot, and then bring to a simmer. Cover and simmer gently for 15 minutes.
- Add the mushrooms, cover the pot, and then simmer over low heat for 1 hour. It is very important to keep the heat low. ‘Low heat’ means a few coals, and no flames of any significance under the pot.
- When the pie filling in the potjie is nearly ready (after about 1 hour of total cooking time), unroll the puff pastry from the packet. Now you have two options: either cut the pastry into the shape of the bowls you’re going to serve the pies in, or cut it into squares that you will put on top of the filling on plates or in bowls. Braai the pastry shapes in an oiled, closed hinged grid for about 20 minutes over very mild coals. Turn the grid often until the pastry is golden brown and crispy. Don’t braai them too fast, as there is a good chance they will burn if you do. The pastry will look like it is starting to ‘melt’ at first; don’t worry, it will soon firm up and become easier to handle if you just carefully turn it quite often. This part is optional, you can also just serve the filling on a bed of mash potatoes or with pieces of baguette bread.
- When the filling is ready, take the potjie off the fire and stir well. The liquid should be thick and glossy. If not, cook uncovered for a few minutes to let it reduce and thicken. Taste and add salt and pepper if necessary.
- Serve by dishing up the filling into bowls or onto plates and then put the braaied pieces of pastry on top of each of them. You could also serve the pies with mashed potatoes if you like.
AND … Although Guinness is the internationally famous example of stout, it’s by no means the only one. You can make this recipe just as effectively with a local favourite like Castle Milk Stout.