Come, let’s (skottel) braai!

A skottel braai wasn’t designed only for that impressive egg and bacon breakfast. Here are a few fantastic ideas of putting it to use.

FRIED RICE WITH BACON AND PRAWNS Stirring stuff

I regularly cook too much rice so I can use the leftovers for just such a stir-fry. I’ve served this version – with Spanish flavours – as a late breakfast as well as lunch and dinner. Deliciously versatile.

Ingredients

(serves 6)

2 tablespoons olive oil

3 thick smoked pork rashers, chopped 1 red pepper, sliced

1 cup peas (fresh or frozen)

2 cloves garlic, finely crushed

1 red chilli, finely sliced (or to taste) 1 bunch spring onions, finely sliced 3 cups cooked rice

1 teaspoon turmeric

300 g cooked prawns fresh lemon juice, to taste

Here’s how

1 Heat the skottel, add the oil and braai the bacon until golden brown. Stir in the red pepper, peas, garlic, chilli and onion and stir-fry for a few minutes until fragrant. Make sure the garlic doesn’t burn – it turns bitter.

2 Stir the rice and turmeric into the stir-fry and season to taste with salt and pepper. This is the fun bit: the rice has to fry without burning, but you can’t stir it too vigorously as then you turn the rice into porridge. Tricky!

3 Add the prawns and heat until just warm – they are cooked already. Taste to make sure there’s enough salt and pepper (add more chilli, if you like a bite) and squeeze in some lemon juice. Turn off the flame and enjoy immediately while the rice is still warm.

Drive & Camp says Beat some eggs and make thin omelettes in the bacon fat before you carry on with the stir-fry. Roll up the omelettes, slice thinly and use them to garnish the rice.