YOU Best Recipes: Braai - - Front Page -

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 with “braai” in the sub­ject line.

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