Gourmet Braai Ideas

Road Trip - - CONTENTS - Story by: Alice Ze­jglic Cap­tured by: istockphot­o.com

Unique ways to spice up a braai

If you are a South African, the words “road trip” and “braai” go to­gether like “peanut but­ter” and “jelly” for the Amer­i­cans, and “scones” and “tea” for the British. Alice Ze­jglic shares some tips on how to add a touch of gourmet flair to your hum­ble camp­fire meals.

Amer­i­cans do it in style with their state-of-the-art gas bar­be­ques; the Aus­tralians, on the other hand, like to throw some ‘shrimp on the bar­bie’, but we South Africans know how to make the per­fect braai.

What is a South African braai with­out its best sup­port­ing acts, first up the braai brood­jie. No South African braai is com­plete with­out these orig­i­nal South African toasties. This braai sta­ple is usu­ally served on white or brown bread; spread with lash­ings of but­ter on the out­side, and filled with thick, juicy slices of tomato, sliced onion, and gen­er­ous por­tions of grated cheese on the in­side. Add salt and pep­per to taste, and be sure to braai slowly.

For those look­ing for a gourmet ver­sion, renowned Dur­ban cater­ers, Blue Straw­berry, has sug­gested some gourmet vari­a­tions for you to try:

• Brie and Fig Jam (for ex­tra tex­ture, add

pre­served fig and some crushed nuts). • Chip ‘n Cheese: slap chips, curry gravy,

and oozy cheese. • S’more Vari­a­tion: Nut­tella, sliced banana,

and marsh­mal­lows.

• Peanut But­ter & Ba­con: crunchy peanut but­ter in lash­ings with crisp ba­con and some salted peanuts for crunch.

• Black Mush­room & Haloumi: sliced and fried black mush­rooms with sliced haloumi and a lit­tle moz­zarella for the stretch.

• Croque Mon­sieur: good qual­ity ham, Di­jon mus­tard, Em­men­tal cheese, and a lather­ing of béchamel sauce.

• Ba­con with a Bite: crisp ba­con, tomato and onion sam­bal, and chilli with a dash of vine­gar, ched­dar and moz­zarella. • Cheese and Sweet Chilli: com­bine three cheeses and a good splash of sweet chilli with chopped co­rian­der. An­other side dish that is not given enough glory is pap – very pop­u­lar at any braai, and also an­other tra­di­tional dish na­tive to South Africa. The word pap in Dutch trans­lates to “por­ridge”. In isizulu it is called phuthu and in isixhosa ipapa. It is eas­ily cooked in a pot (usu­ally in a black cast iron pot) over a fire.

A gourmet slant on the stan­dard pap and tomato gravy dish is this Creamy Cheesy Pap.the recipe is sup­plied by Ex­ec­u­tive Chef for Good­er­sons Drak­ens­berg Gar­dens Golf and Spa Re­sort, Fran­cis He­garty:

• Cook pap and set aside.

• Chop one onion, a packet of mush­rooms, and 250 g of ba­con. If you have a veg­e­tar­ian in your midst, re­place the ba­con with sautéed but­ter­nut or baby mar­rows.

• Fry it all up in a pan, add a clove of gar­lic

and salt and pep­per sea­son­ing. •Add a tub of 250 ml cream to make

a sauce.

•Take the pap and put it in an oven dish, pour the sauce over the top and add lots of cheese.

• Bake for 30 min­utes.

• Voilà. Easy peazy!

Noth­ing beats a braai af­ter a long day on the road.try one of these sim­ple recipes the next time you hit the road with your mates, and show off your gourmet cook­ing savvy.

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