Braai like a chef with these braai tips!
Three expert chefs from African Pride Hotels and Protea Hotels by Marriott share their braai ideas and tips:
Share different nibbles beforehand. Tamsyn Wells, executive chef of the African Pride 15 on Orange Hotel, suggests braai broodjies or jaffles filled with interesting combinations like fig and Emmenthal cheese; pear, Camembert and cranberry jelly; or pulled barbecue chicken, red onion pickle and pineapple.
Preparing your meat
- Auret Morolo, executive chef at the African Pride Mount Grace Country Hotel & Spa, suggests defrosting meat overnight in the fridge. It can be dangerous in the African heat to defrost meat on countertops.
- She advises leaving salt out of marinades as it draws juices out of the meat, making it tougher. Seasoning should take place just before meat goes onto the coals.
Getting the fire right
Arrange your coals so that you have two levels: one that’s higher and hotter for an initial grilling of meat to seal in juices, and another lower level of milder coals for slow cooking, ensuring evenly cooked meat without burning.
After the braai
Cook dessert on the braai too, says Louis Esterhuyse, executive chef of the Protea Hotel by Marriott Umhlanga. He enjoys his proudly SA mealie pap braai waffles made by flattening stiff mealie pap balls and pressing a wet wooden spoon handle into them to resemble a waffle pattern. Toast on low heat until slightly crispy. Serve with cinnamon and honey or with maple syrup and chopped nuts and a scoop of sweetcorn ice cream.
FEATURE: MARGIE ELS-BURGER ASSISTED BY ALFRED NQAYI PHOTO: FOTOLIA.COM