A GRILL TO THRILL
The braai is where stories are shared as friends and family escape the stresses of life
EXPERT: Jean Nel is author of two best-selling Braai The Beloved Country books. He teaches people how to braai anything at his braai academy in Durbanville.
QWhat are the key ingredients for a successful braai?
AA LOT HAS changed around food over the past few years. We eat less meat, but make sure it is the best meat or fish you can afford. It’s all in the quality so ensure everything is fresh.
Have good, dry braai wood and only cook when the fire is at the correct temperature. A good braai takes time and patience. Keep things simple. Relax around the braai. The meat is done when it is done. It’s a wonderful, slow process. Oh, and don’t fiddle and poke. Once the meat is on the braai, leave it. Turn it only once or twice. If you like to get it saucy, do so at the end.
QWhat did your mom teach you about braaing?
ATo this day, I still incorporate what my mom, Salome Nel, taught me around the braai. Be patient with the fire, listen to it, get it to the right temperature. She loved Mrs Ball’s Chutney, and so do I. Maybe a marinated brandy and coke sirloin with some of Mrs Ball’s Chutney as part of the marinade. After all, it’s our heritage and Proudly South African.
QAny advice for a novice braaier?
ABe your own meat whisperer. Know your fire. Know basic braai techniques by practising. Watch, feel, smell, taste and listen to the fire cook the meat.
QHow do I cater for vegetarian guests?
AEasy. Vegetarians and plantbased diets are here to stay. A bit of char and smoke can complement a vegetable or boost a cheese such as haloumi. I wrap a halved butternut in foil and leave it on the fire for about 40 minutes, or eggplant to make a Turkish salad with pomegranate, feta cheese and mint. Cabbage wedges can be braaied on a medium to low heat (with the root attached) and then dribble a mustard, honey and lemon dressing over the wedges.