LET'S BRAAI

With Carmen Niehaus

As Food Editor for 'Huisgenoot' and 'You' since 1989, Carmen Niehaus has built up a loyal group of readers who are delighted with her practical and creative approach. Besides receiving richly deserved awards for her work, she has also published more than 20 cook books.

 In 'Let's Braai' Carmen covers all the down to earth details about how to have a successful braai with many mouthwatering illustrations. 'Let's Braai' is the A-Z from coals and marinades right through to spice mixes, flavoured butters and delectable sauces. An enticing book that invites you to entertain with knowledgeable flair. 

MEDITERRANEAN PORK LOIN

Versatile pork is not only delicious with Eastern flavours, it also goes well with Mediterranean flavours such as rosemary, garlic and parsley. But in this dish it’s the smoked paprika that adds the special touch.

1 pork loin (+- 1,25 kg) deboned and cut into 3 equal pieces

SMOKED PAPRIKA AND HERB TOPPING:
4 cloves garlic chopped
60 ml olive oil
30 ml chopped fresh parsley
15 ml chopped fresh oregano
15 ml chopped fresh rosemary
5 ml chopped fresh thyme
10-15 ml smoked paprika
salt and freshly ground black pepper to taste
(Serves 6)

Blend all the topping ingredients in a food processor to make a thick paste. Spread all over the pork loin, put the meat on a plate, cover with clingfilm and leave in the fridge for at least 4 hours, preferably overnight. Remove the meat from the fridge and let it come back to room temperature. 

Braai over medium coals for 30 – 35 minutes, basting with extra olive oil from time to time. Cover with a dome lid or aluminium foil alternatively, cook the meat in a kettle braai.

Tip: The topping mixture can be made more than a week in advance and can be kept in the fridge until needed. 

THAI MARINADE

Mix the chillies, garlic, sugar, lime juice, fish sauce, rice wine vinegar and water, stirring until the sugar has dissolve. Add the remaining ingredients. Make fish, chicken or pork kebabs of you choice, put them in a non-metallic dish pour over the marinade and leave the kebabs in the fridge to marinate in the mixture for several hours but preferably overnight. Braai the kebabs over hot coals until just done. Makes 160 ml.

Serving suggestion: Remove the meat from the skewers and serve with flat breads such as tortillas, shredded vegetables and a dollop of hummus or coriander pesto. Serve with fresh lime quarters. 

STICKY CHICKEN WINGS

Finger-licking good – that’s the best way to describe chicken wings. They’re quick and easy to braai and serve as a snack while waiting for the rest of the meat to cook. Served with a salad and crusty bread they also make a satisfying main course. 

16 chicken wings

BASTING SAUCE:
125 ml lemon juice
125 ml soy sauce
80 ml smooth apricot jam
80 ml chutney
3 cloves garlic, crushed
1 large onion, finely chopped

Arrange chicken wings on a braai grid and braai for 20 – 30 minutes or until done. Baste generously with the sauce from time to time.

FRIED ONION RINGS

4 onions, cut into 5 mm thick rings
500 ml self-raising flour
5 ml salt
250 ml cold water
cake flour
oil for deep-frying 
sea salt or flavour enhancer to taste
(Serves 4 - 6) 

Cover the onion rings with ice water and leave in the fridge for 2 hours. Combine the self-raising flour and salt and gradually whisk in the cold water to make a smooth batter. Drain the onion rings and shake off the excess water. 

Put some cake flour in a plastic bag and shake the onion rings in the flour to coat completely. Heat the oil over medium-high heat. Dip the onion rings in the batter, one by one, and fry in the oil until brown. Drain on paper towel and season with salt or flavour enhancer. 

CHEESE AND ONION FLAT BREAD

Deliciously tempting! Sweet 'n sour onions and cheese mixed into the bread dough - you can't get enough of this bread. Let guests break off pieces of the bread and dip them in olive oil.

1 basic bread dough:
700 g (5 x 250 ml) white bread flour
1 sachet (10 g) instant yeast
5 ml salt
60 ml cooking or olive oil
500 ml lukewarm water

125 - 200 ml crumbled feta or blue cheese

Caramelised onions:
2 onions, preferably red, sliced
30 ml olive oil
30 ml brown sugar
45 ml balsamic vinegar

(Serves 6 - 8)

 

Caramelised onions: Stir-fry the onions in the olive oil until soft, add the brown sugar and stir-fry until slightly caramelised. Add the vinegar and simmer for 1 - 2 minutes or until fragrant.

Preheat the oven to 190ºC. Flatten the dough on a greased baking sheet. Spoon half the onion mixture on top and sprinkle with half the cheese. Fold the dough over the mixture and flatten again. Sprinkle the remaining onions and cheese on top and leave to rise until double in volume. Bake in the preheated oven for 45 - 60 minutes, or until done. Cover with aluminium foil if the topping is browning too rapidly.