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‘The braai’ is without a doubt, the favourite pastime of most South Africans. Whatever the occasion – from build-ups to important rugby, soccer or cricket games, through birthdays and long weekends, or simply relaxing after a long working week – there is no second invitation required to get together with family and friends for a braai. And if all this can happen with the best-tasting food and the least amount of fuss, well that’s simply perfection.
Hilary Biller has made cooking on the braai as straightforward and uncomplicated as possible, using accessible recipes that have been prepared on three types of braais – the Weber Q Gas Braai, the Weber Kettle Braai and a built-in charcoal/wood braai. Of the three, the gas braai is the easiest to master. All the information required is set out in simple-to-understand instructions.
There are more than 100 delicious recipes for beef, lamb, pork, poultry, fish, game, vegetarian dishes, salads and desserts, accompanied by photographs that are sure to set your taste buds tingling. All you need now is your apron and a set of tongs …
all the ingredients for the marinade and pour over the chicken. Leave for an hour or two, turning once or twice. Remove from the marinade and season generously with salt and pepper. Spray the braai grid with non-stick cooking spray and place the chicken skin side down on the grid. Place the covered bricks on top of each half, pushing down to flatten. Cook over a hot fire for 20–30 minutes. Turn the chicken by removing the bricks and then cook skin side up, covered with a brick, for another 20–30
skin side down, on the braai grid. Cook for 15–20 minutes without turning. When it’s ready, the fish will flake easily – rather undercook than overcook. Use an egg lifter and gently ease the fish from the grid. Serve immediately with wedges of lime or lemon. SERVES 4–6 Seafood kebabs with tahini chilli sauce Tahini has the look and consistency of peanut butter except it is made from crushed sesame seeds. It adds a rich, creamy Middle Eastern flavour to food. GAS BRAAI KETTLE BRAAI
by combining all the ingredients in a glass screwtop jar. Shake well to mix. Peel the carrots and, using a vegetable peeler, slice down the carrot to create ribbons. Combine the carrot ribbons and orange slices on a large serving platter (it looks good on white) and top with the olives. Shake the dressing well and pour over the salad. Leave to stand for at least 30 minutes before serving to absorb the flavours. SERVES 6–8 Egyptian feta salad with mint and dukkah Dukkah is an Egyptian
chopped 125 ml (½ cup) soft brown sugar 5 ml (1 tsp) ground cinnamon 6–8 greenish bananas fresh cream for serving Combine the nuts, sugar and cinnamon. Place the bananas on the counter and, using a sharp knife, make three evenly spaced slits in the skin. Peel back the skin without removing it completely. Cut foil squares big enough to wrap each banana generously. Divide the praline mixture between the bananas and pack it onto the banana under the skin. Fold the peel back into place and
marshmallow and raspberry kebabs 150 red salad 139 ribs, BBQ short rib, Korean style 16 sticky lamb 35 rub, spice 64 rum and raisin ice-cream sandwiches with hot chocolate sauce 149 sage, and onion pork 38 paste 38 salads Asian cucumber and radish 136 carrot and orange with olives 124 cheesy slaw 135 Egyptian feta salad with mint and dukkah 127 grilled courgette and pea 123 red 139 roasted butternut and noodle 137 salmon, Van der Plank fish 88 salsa, pineapple 64 sardines with