FROM THE EDITOR
ICALL this our 1, 2, 3 braai book, because for everything we braai we feature more than one way to do it. There are four ways with leg of lamb, three ways with butterflied chicken, six ways with kebabs, seven ways with fish and plenty of ways with all sorts of vegetables and fruit that you can cook over the coals. We even have a few delicious braai pies among the 100-plus recipes in this issue of YOU Best Recipes: Braai.
This year, several of our dishes come from the braai stars of season one of the Afrikaans TV series Kom Ons Braai (Let’s Braai) which aired on VIA (DStv channel 147).
We’ve included the best of the best – it’s incredible that just when I think I’ve seen and tried everything, I’m surprised again by how innovative people can be.
And we no longer braai only over open coals – the kettle braai has made it possible to use a fire-stoked oven in which you can bake or even roast large meat cuts.
It’s a truism that the quality of the meat or fish you use is of the utmost importance, but it’s always interesting to me how much flavour you can add with a tasty sauce, marinade or rub. And on this score we’ve provided a lot of fresh, exciting ideas.
Then there’s an array of show-stopping side dishes that are supereasy to cook over the coals. And let’s not forget dessert – what could be nicer than rounding off a delicious meal by pulling up your chairs around a pot of chocolate fondue that’s being kept warm over the last heat of the coals?
PS: Tell us what you think of the recipes in this magazine, email comments to firstname.lastname@example.org with “braai” in the subject line.