SIBA’S BRAAI TIPS
“Braaiing happens almost every weekend in the Mtongana household – whether we have guests coming over or not. It could be just me, Brian and the kids on a beautiful sunny day that just calls for lighting a fire. It’s an easy, no-fuss way to cook that guarantees flavour. And when we know we have guests coming round over a long weekend, we definitely like to include some braaied dishes in the mix – these are usually the last of the warm days down in the Cape and we have to make the most of them! I feel like I have millions of recipes, so I’m quite geared up for it. Here are my tips for braai success:
THE FIRST RULE: KEEP IT CLEAN.
Wash all your pans and utensils thoroughly after each time you braai, or the grease cooks onto it. Nobody wants to see grimy utensils!
ALWAYS MAKE SURE YOU HAVE ENOUGH COALS.
There’s nothing worse than running out before everything has finished cooking. We like to make a smaller fire on the side to top up the coals as needed. To control the heat, disperse the coals evenly, or build them up for more intense heat. I sometimes put a griddle pan on the braai because I find the indirect heat is easier to control. Cast-iron griddle pans are great for cooking veggies that would otherwise fall through the grid. If you don’t have a griddle pan, use foil instead. I always do this when braaiing a light fish such as hake – foil stops it from breaking, helps when turning the fish, and also makes it easier to remove from the grid.
REMEMBER THAT ANY MARINATED MEAT
will generally burn faster and should be done over a lower heat. Marinades usually contain some form of sugar, which caramelises before the meat is cooked to the correct temperature, so you have to keep an eye on it to prevent it from burning.
WHEN COOKING MEAT, SUCH AS LAMB, FOR A LONGER PERIOD,
I like to use a kettle braai in which I place baking tins full of water on a lower grid on either side of the meat. This helps to prevent it from drying out.
WHEN SMOKING FOOD,
something I really enjoy doing in the kettle braai, try adding tea leaves and wood chips to coals to add delicious flavour to meat.
DESSERT DONE ON THE BRAAI
demands a super-clean grid – no one wants meaty or oniony flavours on their grilled fruit! I always use a halved lemon to clean the grid. Fruit is very heat sensitive, so if you’re grilling the likes of plums and peaches make sure that you watch it – 30 seconds too long can make it too soft. I prefer to use wedges or halves because they are easier to turn than thin slices. Serve it with baby rocket, pea shoots, walnuts and a citrus dressing.