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?

Enter the National Braai Tour 2017

entry photo 2After the success and global appeal of the 2014, 2015 and runaway mayhem of the 2016 version of the National Braai Tour, we are very excited and looking forward to 2017. Our simple aim is to take a group of proud and passionate South Africans and other likeminded world citizens on a weeklong tour through beautiful parts of South Africa. During this week participants will join us to visit significant and interesting heritage sites, we’ll unite around fires, braai a few times per day and wave the South African flag.
There is a huge public demand for entries and participation in the tour and we literally have had 100’s of email and social media requests over the past few months from interested parties. The 2017 tour will again feature 40 teams thus space is limited and we will unfortunately not be able to accommodate all interested parties, both old and new. Please take your time to complete the application form and provide us with as much information as you can in order to increase your chances of a successful team entry.
If you need to know every minute detail of the tour before being able to enter, you’re probably not the right person for this adventure. Below however are the things we can share with you at this stage. If this looks like your cup of beer, complete the application form and good luck!

Saturday 9 September 2016 – Saturday 16 September 2017.

The tour will start in Cape Town on Saturday 9 September 2017.
The rest of route will be in South Africa. There will be reasonable distances of driving per day (our aim is 2 hours of actual drive time) and picturesque landscapes. The tour will finish somewhere in South Africa from where you can then make your own way back to anywhere else in the country in one day. If you need more specific information before you are willing to make the commitment to enter, you are probably not the right person to take part in the National Braai Tour. We might share the rest of the route with you later, we might keep it secret until the start of the actual tour. There is a good chance that the route will be very similar to 2016 as it was extremely popular with participants.

You can only enter as a team of four.

Entry fee is R24 000 per team of four and needs to be paid in full to reserve your entry.

Entry fee includes:

  • Camping fees and entrance fees
  • 2 Meals per day (usually breakfast and dinner, sometimes lunch and sometimes 3 meals per day)
  • Braai gear (grids, tongs, potjies) – you keep this after the tour
  • Wood and firelighters
  • Utensils (knives, bowls, crockery and cutlery) – you keep this after the tour
  • #braaitour goods which all your non #braaitour friends will be jealous of (e.g. caps, shirts, hoodies, vehicle stickers) – you keep this after the tour
  • One proper South African flag per person
  • Various other freebies and gifts
  • All alcoholic drinks and soft drinks at the bar when the bar is open. We serve all the classics you expect to see at a braai. We do not serve French champagne and we do not serve papsak. We serve normal high quality South African alcohol and it’s included for free.

Our aim to to organise a tour where you only need to bring yourself, clothes and toiletries. In addition you as a team need your own vehicle, tent(s), mattresses and sleeping bags and pay for your own fuel and toll fees. Broadly speaking, we are providing everything else.

One vehicle per team

Due to the pressure on the infrastructure of the beautiful heritage sites we visit during the tour, teams of four are limited to one vehicle per four persons. We think this means you as a team can spend more quality time together and will logically also save fuel and toll fees.

How the application and entry process works:

  • Your team completes an application to enter (the form below).
  • Please bear in mind that there are a vast number of applications that we need to review and you might not get any feedback from us for a few weeks.
  • Successful applicants are notified via email and we provide them with banking details. Once this R24,000 entry fee is paid that team’s entry to the 2016 National Braai Tour is official.

 

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PORK SCHNITZEL

JANBRAAI PORKSCHNITZELThe great thing about the braai is that you can make any food on the fire. This schnitzel recipe is based on the original from Germany where it was made on a stove but as always, everything is better around a fire!

WHAT YOU NEED: (feeds 4)

  • 4 pork loin steaks of about 1 cm thick
  • 1 egg beaten
  • 250 ml breadcrumbs, fresh or toasted
  • 250 ml flour
  • Salt and pepper
  • Combination of olive oil and butter for frying
  • Mustard and fresh lemon slices for serving

WHAT TO DO:

  1. Place the pork steaks on a flat surface, get a rolling pin, wine bottle or anything with enough weight. Use cling wrap and place a layer on top of the meat to protect them and keep them intact while you hit them with your rolling pin, flattening the steaks and making them even all over.
  2. Now construct your work station. Season the flour with salt and pepper and place in a flat bowl. Place the beaten egg in another bowl and the breadcrumbs in a bowl. Start to coat your steaks by first rolling them around in the seasoned flour, then dip them in the egg and lastly cover the steaks with breadcrumbs making sure everything is covered.
  3. Heat a combination of oil and butter in your pan and fry the steaks for 2 to 3 minutes turning often making sure it does not burn. The steaks are thin hence they will be done very quickly.
  4. Remove from the heat and serve this work of art dish with mustard, fresh lemons and a side dish of potato salad.
Posted in Pork, Recipes | Leave a comment

CHICKEN CAESAR BURGER

chicken-ceaserFor many years, the Caesar has been one of the world’s classic salads. But as a chicken burger on the braai, we are giving this flavour combination the chance to reach its full potential. First, a braaied chicken breast fillet is superior to any other version of that meat, and secondly, a roll toasted on the coals of a wood fire is clearly going to trump any crouton prepared in a kitchen. The sauce is very easy to make but to do it properly you need a pestle and mortar. If you still don’t have this piece of essential culinary equipment, buy it now. You will use it to work the garlic, capers and anchovy fillets into a smooth paste which forms the cornerstone of flavours for the sauce.

WHAT YOU NEED (feeds 4)

  • 4 chicken breast fillets
  • 4 crisp hamburger rolls
  • 3 tots olive oil (for coating the chicken and spreading on the rolls)
  • 2 cloves garlic
  • 3 anchovy fillets
  • 1 tsp capers (drained)
  • ½ cup mayonnaise (I prefer French-style)
  • 1 tsp mustard
  • 1 tsp Worcestershire sauce
  • salt and pepper
  • 1 head romaine lettuce (also known as cos lettuce – torn apart and washed; if you can’t find one, use normal lettuce)
  • 3 tots Parmesan cheese (grated or shaved)

WHAT TO DO:

  1. Make the sauce: Put the garlic, anchovies and capers in your pestle and mortar and grind into a smooth paste. Now add the mayonnaise, mustard and Worcestershire sauce. Mix well until everything is properly combined.
  2. Prepare and braai the chicken breast fillets: Place each chicken breast fillet flat on a chopping board and lightly pound the thick side with a meat mallet, wine bottle, rolling pin, side of a meat cleaver or any other item of sufficient weight and size. You want the whole fillet more uniform in thickness and this step will make the meat easier to braai, better looking on your burger and softer to bite. Spice each chicken fillet with salt and pepper or your favourite braai salt. Either brush each one with oil or simply pour a bit of oil onto them and toss the fillets around until all are coated. Now braai the meat for about 6 to 10 minutes until it is done. The nice thing about chicken breast fillets is that you can actually see the meat colour changing from raw to ready on the braai.
  3. Prepare and braai the rolls: Neatly slice each roll in half with a bread knife and paint or spread or drip all 8 insides with olive oil. During the final few minutes of the chicken braai, toast the insides of the rolls on your grid over the coals. The attentive braaier will correctly guess that these rolls are taking the place of croutons in the version of Caesar salad served by restaurant-type establishments.
  4. Assemble the burgers: Bottom half of fire-toasted roll, lettuce, braaied chicken breast, sauce, Parmesan shavings, top half of fire-toasted roll.
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Rump Steak Shawarma

JanBraai Steak ShawarmaDöner also known elsewhere in the world as shawarma, kebab or pita bread is the most popular street food in the German capital city Berlin. It consists of a flat pita bread filled with various trimmings but the main and star ingredient is meat cooked on a vertical rotisserie. The seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. The outer layer is sliced vertically into thin shavings as it cooks. Well, that is how they generally do it in Berlin anyhow. BUT: There is an easier way to make your own, that will  be quicker, look cooler and also taste better. And that my friends is of course is that we braai the rump steak instead of it dancing on a pole all day. You still get the same flavours but only more, because have have the additional world class flavour of the braai!

WHAT YOU NEED: (Feeds 4)

  • 2 carrots
  • 2 small baby cabbages or 2 quarters from big ones (Use 1 green and 1 red)
  • 1 red onion, thinly sliced
  • 1 tot brown sugar
  • ½ cup red wine vinegar
  • 1 teaspoon salt
  • ½ teaspoon whole cumin seeds
  • 1 sprig of fresh thyme
  • ½ cucumber
  • 2 sweet red pepper, red and yellow, thinly sliced,
  • Hummus
  • Full cream yogurt
  • Pita Bread
  • Rump Steak

WHAT TO DO:

  1. Use your grater to grate the cabbage and carrots together in a bowl. Add the thinly sliced onion. Pour the sugar, salt, vinegar, cumin seeds and thyme into the bowl and mix well. Let this mixture sit aside and start to pickle as you prepare the rest of the ingredients.
  2. Slice the red pepper, yellow pepper, radishes and cucumber into thin slices and keep them aside, ready to use when you assemble the pita.
  3. Prepare your steak by salting your steaks with coarse sea salt. Do not panic that this will be too salty, most of the salt will fall off during the braai.
  4. Braai your steak over hot coals for 8 minutes until medium rare. Feel free to add some extra spice to your steak, when the craving speaks to me I just use a bottle of peri peri sauce that’s in the kitchen. Let the steak rest for a few minutes and then carve it into very thin slivers at a 45° angle.
  5. Give the pitas some time on the coals and toast them lightly before you start to assemble your meal.
  6. Now build your shawarma: Halve the toasted pitas and spread with a layer of hummus on the inside. Add a bit of the pickled salad and the rest of the salad ingredients. Top it off with slices of rump steak and finish it with some yogurt on top.
Posted in Beef, Recipes | Leave a comment

SCHWEINSHAXE (BRAAIED PORK KNUCKlES)

eisbeinSchweinshaxe is a German dish, famous the world over. You start off by cooking pork hocks or eisbein until they are very tender. Then you braai them over hot coals to give them a great flavour and make them crispy. This tastes far superior to the classic German version where you just grill them in an oven to finish them off. If your butcher or supermarket only has smoked pork hocks or smoked eisbein, don’t worry; it works just as well and obviously your meal will have an even deeper smoky flavour.

WHAT YOU NEED (serves 4)

  • 4 small pork hocks or eisbeins (regular or smoked)
  • 2 bottles apple cider (like Hunters or Savanna)
  • 2 cups water
  • salt

WHAT TO DO:

  1. Put everything into a large potjie. The liquid should just cover the pork, so add extra water if necessary.
  2. Put the potjie over a hot fire, then cover with a lid and bring to the boil. Simmer (it mustn’t boil rapidly) for 2½–3 hours, then take it off the fire. You want the meat nice and soft but not falling off the bone. You should check on the meat during this time as it might be ready sooner; this is not an exact science.
  3. Use braai tongs to lift the cooked pork hocks out of the potjie, shake off the liquid and then generously salt them (smoked hocks will generally be very salty already, and will not need any extra salt).
  4. Now for the braai: You’ll need an open grid as a hinged grid won’t close over the hocks. Braai for about 20 minutes in total over hot coals until they are nicely browned on all sides. Remember, the meat is already cooked so you just want to give it some crunch, colour and flavour.
  5. Serve immediately with mashed potatoes that you flavour with cream, wholegrain mustard, salt and pepper.AND …
    If your pork is cooked before you’re ready to braai, take the potjie off the coals and let the hocks rest in the water – an hour or two of resting in lukewarm water will just result in more tender pork.
Posted in Pork, Recipes | Leave a comment