New ways to fire up the taste buds

WE South Africans love our braais and being able to cook the perfect steak is regarded as the mark of a braai master.

And what non-vegetarian can say no to succulent braaied chicken like a rosemary-encrusted ‘flattie’ basted with lemon and herbs, chilli-spiced thighs, drumsticks marinated in ginger, coconut milk and curry or even easy-to-eat kebabs?

Jamie Purviance, a graduate of the Culinary Institute of America, has put together two new Weber cookbooks – Weber Steak and Weber Chicken that, along with a number of beautifully photographed recipes, includes the basics such as how to make a fire, basic braaiing techniques, plus 27 short recipes for marinades, dips and sauces.

Think Rib-eye with Chipotle Butter, Porterhouse with Béarnaise Sauce, Philly-style Steak Sandwich, or Kebabs with Cherry Tomatoes.

Or if chicken is more your taste on the braai, the succulent thought of Hot Wings with Blue Cheese Dressing, Turkish Kebabs with Red Pepper Sauce, Chicken Breast with Smoked Paprika Butter, or Honey Mustard Chicken Sandwiches should fire up your appetite.

All recipes have been adapted for South African cuts of meat. Knowing that on this public holiday there will be a whole host of groups looking to braai, we’ve provided some recipes from the book. — DDR ● THE Daily Dispatch has a copy of Weber Steak and Weber Chicken to give away to one lucky winner. Simply answer the following question: Who wrote the two new Weber cookbooks? Send your name and contact details to

The competition closes on Monday, September 28. The winner must be able to collect their prize from the newspaper’s offices in East London or Mthatha.