ISSUE 02 2015 Price R45.00 | €3.20 | $4.50 US | £2.50 AUS $4.50 | SADC countries: R38.70 (Excl. TAX)

Raise your glassCheers

Celeb Braaiersyour own beer Fireside with:

IT'S A BRAAI THING

Cocktail recipes for the manne Craft beer brewing pointers

TM

Game on Match-day braai ideas Quick-fire menus Pre-game snack platter

Quick and easy kosher recipes Great reasons to love SA

Tips for the perfect fish braai Star Wors: make your own boerie

Barry Hilton, Albie Morkel and The Tikka Boys

Supersize your braai

GET HOOKED

OnlyR45

Weber Mastertouch

WINR8,000worth

A

STEA

K, CH

ICKEN, WORS, OSTRICH and MORE!

SPORT ISSUE!

35 SIZZLING recipes

+

Also braai etiquette: Don't touch me on my braai!

and awesome accessories

ISSUE 2 – 2015w

ww.tjopndop.co.za

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ITH TASTE

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In the

HOWZIT GUYS!Things are heating up and we are upping the ‘steaks’ in this, our first quarter

issue. Inside, we have a firecracker of an issue that includes another awesome

selfie competition, award-winning recipes and cool gadgets that every alpha

braaier must own. So keep the dop flowing and the braai nice and hot.

Armchair athletes, ardent sports fans and anyone who simply loves being

part of the gathering during a sporting event are licking their tjops at this

year’s jam-packed sports calendar. And tons of sport means lots of braaing.

We kick off with the ICC Cricket World Cup, Six Nations Rugby, a bevy of

international football matches and the much-awaited Super XV. Do you need

any other reason to plan a string of braai days and evenings with your mates?

Load shedding has been causing chaos recently, and while it may ruin the

viewing of your game, rest assured that you can still have a lekker braai. So

stock up on that charcoal (or should it be wood? see pg 20 for more), invite

your tjommies round and enjoy!

The sporting theme runs throughout this issue. We give you some useful

tips for braaing around the big game so that your guests don’t eat hours

after. Then we help you tune into the atmosphere with a list of patriotic

South African songs that ring out at most South African sporting events, here

and abroad. Finally, we chat to former Protea all-rounder Albie Morkel.

We are also letting you in on the action and giving you the chance to

win awesome Weber braai products worth R8,000. Simply send us pics of

you and your mates in your favourite supporters kit at a braai or with your

favourite sports star. See page 8 for competition details.

As the fire heats up, we bring you expert braai tips from our braai

supremos, Lehan Botha, Sharon Kurie, Camilla Comins and Shirley Guy. Learn

how to make your own boerewors, try recipes from Ultimate Braai Master

winners the Tikka Boys and learn the correct way to prepare fish on the braai

(I love this as I am a big fish braai fan). We also get up close and personal with

funnyman Barry Hilton on his new braai merchandise venture and what he

will never wear to a braai.

For those tasked with topping up the drinks at a braai, we shake up a

few cocktails that any man will be proud to hold in his hand (sans straw or

umbrella). I’ll drink to that.

Please continue to send us your thoughts on the mag. Also, check out our

Facebook page at www.facebook.com/tjopndop for some interesting pics

and discussions and feel free to upload those crazy braai videos that you

might have stumbled upon or made yourself.

Till our next tjop and dop

ETIENNE

PUBLISHER Urs Honegger

OPERATIONS AND PRODUCTION MANAGER Paul Kotze

EDITOR-IN-CHIEF Gerard Peter

EDITOR Etienne Petersen

MANAGING EDITOR Deanne Dudley

SENIOR SUB EDITORS Noleen Fourie, Vanessa Koekemoer

SUB EDITOR Nicolette Els

CONTRIBUTORS: Lehan Botha, Arno Visagie, Sharon Lurie,

Shirley Guy, Lannice Snyman, Yusuf Sujee and Stephen Mandes

DTP STUDIO MANAGER Cronjé du Toit

DESIGNERS Perpetua Chigumira-Wenda, Mauray Wolff

ADVERTISING sales@panorama.co.za +27 11 468 2090

SUBSCRIPTIONS subscriptions@panorama.co.za

Tel: 011 468 2090 Fax: 011 468 2091

FINANCE accounts@panorama.co.za

DISTRIBUTION Republican News Agency

ISSN 9112-0002

PRINTERS BusinessPrint

T&D is published quarterly. All rights reserved. Reproduction of this magazine in whole or in part is prohibited without prior written permission of Panorama Media Corp. (Pty) Ltd. Copyright © 1997-2015 Panorama Media Corp. (Pty) Ltd. The views expressed in T&D are not necessarily those of Panorama Media Corp.and the acceptance and publication of editorial and advertising matter in T&D does not imply any endorsement or warranty in respect of goods or services therein described, whether by T&D or the publishers. T&D will not be held responsible for the safe return of unsolicited editorial contributions. The Editor reserves the right to edit material submitted and in appropriate cases to translate into another language. T&D reserves the right to reject any advertising or editorial material, which may not suit the standard of the publication, without reason given. All prices correct at time of going to print. Prices subject to change without notice.

PUBLISHED BY Panorama Media Corp (Pty) Ltd.Private Bag X4, Kyalami, 1684, South Africa.

92 Campolino Road, Kyalami.Tel: 011 468 2090 Fax: 011 468 2091

LINE OF FIRE

IT'S A BRAAI THING

FIRELIGHTER

and hello ladies.

THE BURNING QUESTIONS

Who is his favourite cricket player? p86

Which braai did he

use to cook the

perfect chicken? p34

What can he win if he sends in his sport selfie? p8

Which songs get him in a patriotic mood? p76

IN THIS ISSUE

COOL Q&As!PAGE 4 Everyone’s favourite cousin, Barry HiltonPAGE 14 WEBER expert Shirley GuyPAGE 28 Ultimate Braai Master winners, the Tikka BoysPAGE 84 Devil’s Peak Brewing Company’s Alastair GillespiePAGE 86 International cricket journeyman, Albie Morkel

SIZZLING RECIPESPAGE 40 Chicken leg and thigh comboPAGE 42 The Tikka Boys’ Thai-style chicken skewersPAGE 46 Ultimate Braai Master sardinesPAGE 48 Boerewors lolliesPAGE 50 Captain’s saucy steak with good ol’ OBSPAGE 52 Bacon braai mieliesPAGE 54 Chinese spareribsPAGE 58 Lamb loin with garlic and rosemaryPAGE 60 Go kosher with lamb shanks and

pap and wors sosatiesPAGE 64 Scrummy sidesPAGE 66 Vegetarian variationsPAGE 70 Braaied breakfasts fit for a kingPAGE 74 Peppered ostrich fillet

HAVE A DOP!PAGE 78 Great products to havePAGE 80 Step it up with classic cocktailsPAGE 82 Drinking traditions around the worldPAGE 88 Wines and coolers, a beginner’s guidePAGE 90 An SA favourite – brannewyn!

ALL ABOUT BRAAINGPAGE 10 Forequarter cuts and what they are good forPAGE 12 It’s all about the timing … get your braai on trackPAGE 16 Braaing on a budget, entertain

for R500 or lessPAGE 22 Set the scene – what you should havePAGE 30 Steak out – braaing the perfect steakPAGE 44 How to braai fish to perfection

OTHER INTERESTING STUFFPAGE 6 The highlights of our WEBER braai selfie competition!PAGE 18 Books and apps to up your knowledgePAGE 20 Wood or coal? How to choosePAGE 92 Fast facts for funPAGE 96 Fireside chat – what a way to end off!

WHAT ELSE HAVE WE GOT FOR YOU?

Which marinade made it so tasty? p36

Which easy platters can he make while watching the match? p38

What are his to

p

reasons for l

oving

SA? p56

FACEBOOK.COM/TJOP&DOP

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Being a stand-up comedian must be one of the toughest jobs on the planet. It takes creativity and guts to please the audience. Barry Hilton has kept us entertained for over

30 years with his unique blend of quirky comedy that focuses on the goings-on of everyday life. His brand of comedy goes beyond South Africa and Barry has entertained sell-out crowds all over the globe.

He has also had successes on the small screen with a string of appearances in commercials (remember the barman in the Savanna ads?) and has received kudos for his roles in the movies Outrageous and Finding Lenny. Today, he resides

in Hermanus with his wife and children and shows no sign of letting up on and off the stage. His latest business is Nou gaan ons braai, a brand that celebrates our braai heritage through equipment and merchandise. Tjop&Dop spoke to The Cousin about his career and the success of his own braai brand.

To what do you attribute your comedic success?Firstly, I keep it simple. My comedy focuses on everyday life. There is nothing complicated about it. People from all walks of life can immediately relate to what I am saying and this keeps them entertained.

Your brand of comedy can be described as clean humour. You never use profanity. Yet there are some comedians who probably need to wash their mouths with soap. What do you make of this?Johnny Nobel, the man who gave me my first gig, always told me to keep it clean. You won’t find a parental advisory sign up at any of my shows.

As for the guys who do swear in their acts, that’s their prerogative. You can choose to want to listen to them. Some of them have made a success out of that type of comedy. I will always keep it clean.

What has been the highlight of your career?One of my shows once filled the Sandton Convention Centre. I also opened a show for Billy Connolly and was the first

South African to perform at London’s Comedy Store. However, the highlight for me is the ability to make people laugh every day.

How would you describe yourself when you are not performing?I am the same person – a real guy. There is no difference to me performing on stage or being stopped by fans at a restaurant who want a photograph with me. I also learn from observing everyday life and use it in my comedy. This is who I am, on and off the stage.

Tell us about Nou gaan ons braai.It celebrates everything about a braai. It’s an online store that sells everything from my own branded marinade to braais, aprons, t-shirts, even baby growers. It has taken off remarkably well and there are many plans to introduce more products. It has been a huge success. In fact, we have already sold more than 8,000 Nou gaan ons braai t-shirts. In addition to the online store, there are a few retail outlets throughout the country that stock our merchandise.

Where does the name originate from?A man once came up to me after a show and said: “Barry, môre gaan ons braai.” I rocked up at his place early the next day and it was hours before my host actually started braaing. In between a few dops, he kept saying: “Nou gaan ons braai. Nou, nou.” And isn’t this the case at most braais? You end up eating hours after you have arrived.

If you could only invite one person to a braai, who would that be?Richard Pryor. He is a champion and would love to spend hours chatting and having a laugh. He was a true comedic legend.

Do you prefer steak or tjops?Definitely tjops.

What would you never wear to a braai?My wife’s dress. Not that I won’t look good in her dress. Still,

I won’t show up to a braai wearing one of her dresses.

BARRY HILTONQ&A WITH

PRO-FILE

Comic legend Barry Hilton on the reasons for his long career, his new braai merchandise and equipment venture and what he won’t wear to a braai

Nou gaan ons braai

(yes – nou, nou)

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BARRY HILTONYou can view Barry’s Nou gaan ons braai range at

ngobraai.co.za. There’s everything you need to

have a braai in true The Cousin style. Included in

the range is the ‘Nou Gaan Ons Braai’, a portable

fold-up braai developed specifically for the South

African market. It ticks all the boxes for the South

African who loves to braai, anywhere, any time.

Take it to the cricket, rugby, beach or where good

friends ‘meat’. Price: R499.

Check out Barry’s hilarious take on www.youtube.com/watch?v=kYdQuj9UUIQ

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SELFIESBRAAI

TJOP

Thank you for sending in your braai selfies. We had a great response and got some really good ones!

Food, friends and fun. Sent by DianaBresendale of Athlone

Portuguese espetada braai – SA style! Jaco Blom

Braai, ‘80s style. Liesl DumkeMy mates didn’t want to come around because I

don’t have a Weber ... Leon Harris

Someone censor that, Scope style! Nicholas Hean, Durban North

Probably the worst braai and day of my life … My last

day as a dog handler in the Devon and Cornwall police

force, Penhale near Newquay. You’ll see from the

picture why I need that braai, PLEEEEASE! Bill Fereday

Gives new meaning to flame-grilled.

Amanda Thorpe, Durbanville

A tjop and a dop! The perfect braai! Casper le Roux, Bryanston

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Got a recipe for this? Inge Hoffmann, Franschhoek

My mates and I having a leg of lamb on the braai! Jaco Vermeulen

Tjommies Barend, Arno and Xander braaing ‘beer’ (Coke) can chicken in their moeg Cadac. Think they desperately need the Weber!

The three braai-sketeers!

Ebrahim Domingo, Ottery (CT)

Thieves broke down and stole my built-in braai … but that didn’t stop us from enjoying another

fantastic braai. Francois Rautenbach

You cannot get fresher than this! Helmuth

Syvertsen, Namibia

Clearly a legs man … Pieter Veldman

Proof that you don’t need giggle

berries (head to

Google if you don’t kn

ow what these are) to braai!

Rini de Kock

My brother came to visit me in the UK and we celebrated with a lekker braai in the middle of the winter! My pommie neighbours think I am a mad

South African. Regards, Wiekus

Still don’t see it?Go to facebook.com/tjopndop

Don’t see

your selfie?Go to

tjopndop.co.za

WINNER

WINNER

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HOW TO ENTERSend us your photo, full name, a physical daytime delivery address, a daytime contact number and your email address via one of these methods:EMAIL braai@panorama.co.za with the word ‘Weber’ in the subject line.VISIT www.tjopndop.co.za and upload your pic and details online.CHECK OUT the best Sporting Selfies on Facebook.com/tjop&dop

COMPETITION

WIN

++

+

SEND US YOUR SELFIES AND

Weber is giving away an awesome prize for the best sports selfie, valued at

IT’S AS EASY AS 1, 2, 3:

1Take out that smartphone or digital camera. Snap a clear high

resolution pic of you and your besties at a braai wearing your favourite supporters’ kit get a pic with your favourite SA sports star.

2 Send it to us using one of the methods below.

3 Wait and see if you’ve won …

WHAT YOU WINA Weber Mastertouch valued at R3,999

PLUS awesome accessories to the

value of R3,900! The braai comes with

a wok, cast iron griddle, pizza stone

and searing grate, making it an all-

inclusive (and absolutely rad) braaing

experience! Weber Mastertouch comes

in a variety of colours, and you will

be able to choose the one you want

if you win.

R8,000

+THE SMALL PRINT: Entries close 31 May 2015. Winners will be chosen by

random draw and notified telephonically. People who work at Weber and Panorama Media cannot enter (sigh). T&Cs apply.

Slate

This could be

yours!

Searing Grate

Cast iron Griddle

WokPizza ston

e

Smoke Black Crimson Ivory

Sporting

SEND US YOUR SELFIES AND

R8,000TJOP & DOP 2015 ALL 4 ISSUES AT R150

Save R30 now by ordering at www.coolmags.comOr book your copies via subscriptions@panorama.co.za

Or order telephonically on 011 468 2090

Your special braai code (T&D4ME)

will save you

One stop shop?

Found the

perfect m

atch to

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fire?

= 100g of biltong= 2 beers= 300g of wors= 2 1/2 loin tjops= 1 veggie burger

GET THIS HOT DEAL NOW

R30

A CUT ABOVE THE RESTThe lowdown on forequarter cuts of beef.

And no, chuck is not named after our revered Mr Chuck Norris

TJOPDiagram and images courtesy of Sharon Lurie, author of Cooking with the Kosher Butcher’s Wife. Learn her quick and easy kosher recipes on page 60.

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A CUT ABOVE THE REST LEHAN BOTHA EXPLAINS HIS CHOICE OF CUTS

Lehan Botha knows his chuck from his rump. Well known in the braai world, Lehan also spends time teaching others the art of cooking with fire. He has a wealth of experience and was introduced to braaing by his mother. And what does he do in his spare time? Well, he braais of course. In this issue he shows you why forequarter cuts are perfect for the braai.

Why do you recommend forequarter cuts? Since most of the popular ‘steak cuts’ are situated in the hindquarter, there are a lot of people who avoid the forequarter. The result is that a number of butcheries hardly buy any forequarter and just stick to the hindquarter cuts. The general rule is that hindquarter cuts are more expensive and more tender meat.

The forequarter is less expensive and even though the meat is generally tougher than hindquarter cuts, it has a more intense flavour. The meat is also more fibrous and the best way to get these cuts tender is to use moist, slow cooking methods. Braising or even combination cooking is very well suited to these cuts.

Are such cuts suitable for braaing? In the past few years the ‘shisa nyama’ concept has become more and more popular even though it has been happening for decades. As it translates to ‘braai meat’, it is clear why. The difference comes through the lower income belt buying cheaper cuts of meat to braai. Thinly sliced brisket, short rib and chuck straight on the grid. The taste is truly amazing and when it is done right the slightly tougher texture hardly plays a role. I think it’s time that we get more adventurous and experiment with some of the less popular cuts. They are less expensive than the prime cuts and the flavour is amazing.

Which cuts are best suited for braai dishes?Brisket is good for many uses. Thinly sliced, it can be braaied or roasted whole or even pickled then cooked like a pastrami. Chuck is also good on the braai when sliced thin. It also works very well when it is seared and then braised until tender.

How do you go about choosing the best forequarter cuts? The most important thing when using forequarter cuts is to know what cooking method to apply. Not all cuts are suited for braaing, but that does not mean they won’t taste great when cooked with a different method. The meat should be a deep red colour and if there is some marbling of the fat, that’s good. If you can get meat that has been dry-aged, even better.

Why do you recommend short ribs and how do you prepare them? Short rib on the Weber is one of my favourite dishes. Get a whole short rib from your butcher of about 1.5kg. Rub the meat with spice like paprika, mustard powder, garlic powder and white pepper. Leave overnight in the fridge if you have time. Roast the meat on indirect heat in the Weber kettle braai for about 1.5 hours then place the meat in a foil drip tray, add 1ℓ stock and cover with foil. Cook for a further two to two and a half hours with indirect heat.

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Over the next few months the weekend schedule will be jam-packed with more than enough sport to keep us going. Yes, this is going to be a good year for armchair athletes and the perfect

opportunity for a lekker tjop and dop. It is inevitable that the guys will come around to watch the games at some point.

Now we all know the old saying, “Where there’s a group of guys there is going to be a braai.” Okay, well it’s not a saying but that doesn’t make it less true. The only problem is when to braai. With non-stop action on the small screen, it is important to plan well before match day.

Here are a few tips to help you get some food into the guys without missing the action on the field:• Don’t always try to cook everything in one day.

Keep it simple and stick to one item. Try steak prego or boerewors rolls. A wholesome, juicy burger is also a winning option.

• Go for easy-eating items that can be limited to one hand. You’ll need the other hand for your drink.

• Don’t opt for messy dishes. No one has time to go wash their hands when it’s crunch time.

• Consider the cooking time of the item.

TIMEGameTEXT: LEHAN BOTHAPHOTOGRAPHY: SHUTTERSTOCK

How do you cater for your guests while still keeping an eye on the action on the telly?

TJOP

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MENU OPTIONSYou won’t end up being on the losing team if you serve prego steak rolls. Buy some thinly sliced sirloin steaks and a bottle of prego sauce as well as freshly baked Portuguese rolls. Place the rolls on a platter before the game with some butter and even some thinly sliced onions on the side.

Remember, timing is everything and you don’t want to be caught offside. Just before the game starts you should get the fire going. At half-time, sizzle a few steaks and you’ll be ready to serve when the second half starts. You can easily turn these into chicken pregos by replacing the steak with chicken fillets.

Using the same timing you could pull off burgers, boerie rolls or even some pork rashers and cheese grillers served with mustard and rolls on the side.

If you want to go for some longer cooking options, such as a beer can chicken, then start the fire 70 minutes before the game. Put a 1.4kg chicken on the fire about 30 minutes before the game starts. The chicken should be perfectly cooked by half-time.

If you plan on doing the braai after the game, then it is wise to light the fire at half-time and braai directly after the game. A word of advice: be sure to stick to your plan of starting the braai and serving your guests on time. The last thing you want is for them to go home on empty stomachs because you were too caught up in the game or the post-match analysis. Do that and you will be sin-binned.

FROM 15 MARCHFORMULA 1 Let’s face it, the last few F1 seasons have been a bit predictable. Also, changes to the cars and rules haven’t added much to the excitement. Hopefully this year we can see more teams challenging for top honours. A few changes in team drivers should spice things up a bit. Gentlemen, start your engines.

TILL 17 MARCHICC CRICKET WORLD CUP Let’s hope AB and the boys can klap them this time and finally get rid of that choker tag that hangs over them like the Sword of Damocles. Being staged in New Zealand and Australia means you might have to wake up early to catch all the action. That’s okay because you can invite your mates over for breakfast on the braai. See page 70 for options.

TILL 16 MAYENGLISH PREMIER LEAGUE With all the play acting and drama on the field, you could be forgiven for thinking that you were watching a nursery school playground fight. That aside, the English Premier League is still the most watched football league in the world. It has all the makings for a great show: flamboyant managers, skilful (not to mention highly paid) players and boisterous fans.

UNTIL 4 JULYSUPER RUGBY 15 teams face off for the battle to be crowned conquerors of Southern Hemisphere rugby. The tournament will attract more interest as this is a World Cup year and generally a good indicator of which countries will be strong contenders for the Webb Ellis trophy in September. This is also the final year that 15 teams will compete against one another. In 2016, the competition gets tougher with the introduction of three more teams, including the Argentinian and Japanese national teams.

SPORT ON THE BOX FROM MARCH TO JULY 2015

What do you do when your team

loses? Drown your sorrows with

a Tjop&Dop. And when they win,

celebrate with a Tjop&Dop. It’s a

pastime suited for any emotion

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Shirley Guy has been teaching South Africans to cook for two decades and has worked with chefs in five-star hotel restaurants in Singapore, India and the USA. Closer to home, Shirley has co-

authored the popular Weber Kettle Braai Cookbook with Marty Klinzman. She shares her tips for getting the most out of your kettle braai.

You co-authored the Weber cookbook for gas and wood. What is your flame of choice?Thankfully I don’t have to choose. The gas is so much easier, and you can make an impromptu decision to cook on your Weber. I really do prefer peri-peri baby chickens on the kettle. By the way, you should never use wood on a Weber. The heat is inconsistent and unreliable. Briquettes are the heat source of choice. There is in my opinion only one kind of braai, and that is a Weber. At the risk of being shot down in flames, I feel that very few people braai exceptionally on an open flame or traditional braai.

Why don’t most people who have kettle braais use the lid? Simply because they have never read the instructions, and they treat the Weber as an ordinary braai. South Africans are not very good about reading any instructions!

What are the benefits of using the lid? Food cooks faster and more evenly all round with the lid on. Everything is much more juicy. Absolutely everything other than tuna is far superior when cooked with the lid on.

What is the most difficult meat to braai and how do you make sure you get it right? I don’t think any meat is more difficult than the rest. At the back of our books, there are comprehensive charts on internal meat temperatures for each type of meat. If these charts are followed, all meat will be perfectly cooked to the degree of your choice.

When doing a steak, what rubs or spices are your favourite? I like a rub that has black peppercorns, whole coriander, coarse salt, a little brown sugar (this caramelises perfectly on the meat during the cooking time), paprika, dried herbs, a few chilli flakes, and a bay leaf. The rub is always best if whole spices are used, and are freshly pounded in a pestle and mortar. I don’t like fresh garlic in a rub as it usually burns.

What is the one item you should always have in your braai pantry?I would say a selection of quality condiments – whole spices, Asian basics, quality extra virgin olive oil.

If you are invited to a bring and braai, do you let the host braai your meat or do you prefer to do it on your own? Thankfully, I haven’t been asked to bring anything to a braai in more than 30 years. I hate that kind of occasion. When invited to any function, I am happy for the hostess/host to do it their way. I am of course regularly asked for help, which I am happy to offer.

What is the one dish that you prepare on a braai that most don’t imagine could be cooked this way? Perhaps pizza. The Weber does a great job of various sized pizzas. I once gave a birthday party for my manager’s son. We had 35 13-year-olds making their own pizzas. You do, however, need a lot of Webers to do this.

LID ON ITKEEP A

Bestselling author and braai master extraordinaire Shirley Guy on making the most out of a kettle braai and our refusal to follow instructions

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TJOPQUICKFIRE TIPChicken is quite difficult to get right on the braai. Shirley recommends that you calculate the cooking time in advance. Always use a roast holder, as this prevents the underside from burning. Yes, chicken needs to be cooked through, but most people overcook it. Allow seven to 10 minutes resting time at the end, before carving a whole chicken. This way the last of the cooking process will take place. A 1,6kg chicken will take an hour to cook.

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Steak, salad and wedges must be one of my ultimate meals. There is just something about a steak that is paired with the warm, golden goodness of

potato wedges and a crisp, fresh Greek salad. Add a sauce, some wors and a dessert with a glass of wine and this will be a meal fit for kings.

I didn’t include items like Worcestershire sauce, spice for the meat, salad dressing, oil, a cube of beef stock and seasoning, as you would not require full bottles of these, but the additional ingredients should not cost more than R30. If you leave out the wors, wine and dessert, you can come in under R350 and still feed four people.

TO PREPARE:Steak – Prepare an indirect fire. Rub the steak with Worcestershire sauce, spices and oil. Sear over direct heat for one to two minutes on each side. Move to the middle of the grid to cook indirect and close the lid. Cook for about 15 minutes until medium rare to medium.Remove, rest for five minutes, then cut into slices of about 5mm thick.

MUSHROOM SAUCE – Chop one onion and sauté in oil and a teaspoon of butter until almost soft. Use a pan or small pot. Add sliced mushroom and cook until the juices from the mushroom have evaporated. Add the cream and half a beef stock cube dissolved in 100mℓ hot water to the pan. Bring to the boil and simmer for three minutes. Mix half a packet of mushroom soup powder with 100mℓ of cold water and add to the pot. Keep stirring until it thickens, simmer for three minutes and remove from the heat. Keep warm or reheat before serving.

POTATO WEDGES – These can be done in the oven or the Weber. Heat the oven to 200°C. Wash and cut the potatoes into wedges. Remember, the thicker the wedges, the longer it will take to cook. Drizzle the wedges with about 30mℓ olive oil, season and mix through with a spoon for the oil to coat the wedges. Cook on indirect heat in the Weber for about 35 to 40 minutes or until the potato is no longer hard to the bite.

GREEK SALAD – Cut and slice the ingredients for the salad and mix in a bowl. Drizzle with a little Greek salad dressing just before serving.

DESSERT – Take a square of double-layered foil and spread with butter. Peel a banana and place on top. Cut the chocolate slab into small bits. Sprinkle banana with some chocolate bits and add five marshmallows. If you are feeling naughty you can add some more butter. Wrap in foil and place on low heat on the grid. Cook for about 10 minutes. The marshmallow and chocolate will melt into a sauce. Serve with ice-cream or enjoy as is.

TIMING – Light the fire. Rub the steak and remove it from the fridge, covered, to reach room temperature. Prepare the wedges, prepare the salad, and then place the wedges in the Weber to cook. Prepare the mushroom sauce and dessert. When the wedges are ready, remove and then cook the steak. When the steak has about 10 minutes left to cook, add the boerewors to cook. Remove and rest for five minutes. Dish up and enjoy. Cook the dessert just after eating the mains.

Braai on a

Short on dosh? Lehan Botha shows you how you can have a lekker braai for R500

BUDGET

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TJOP

I like the Rosa

tomatoes

One big,

thick steak

plus some change left

over to tip the car guard

1 k g r u m p s t e ak

R 1 2 0

5 0 0 g b o e r e w o r s R 35

1 . 5 k g p o t a t o e s R 1 8

1 p u n n e t m u s hr o o m s

R 1 6

2 5 0 m ℓ c r e a m

R 1 5

1 c r e a m o f mu s h r o o m s o u p

p a c k e t R 4

3 0 0 g m i x e d ba b y ℓ e t t u c e

R 2 0

4 0 0 g c o c k t a i ℓ t o m a t o e s

R 2 0

1 g r e e n p e p pe r

R 8

2 0 0 g f e t a

R 2 5

8 0 g K a ℓ a m a t a o ℓ i v e s

R 1 5

2 o n i o n s

R6

4 b a n a n a s

R 1 0

1 d a r k c h o c oℓ a t e s ℓ a b

R 1 5

1 p a c k e t m a rs h m a ℓ ℓ o w s

R 1 8

B r i q u e t t e s

R 35

F i r e ℓ i g h t e r s

R 1 5

A d d i t i o n a ℓ i n gr e d i e n t s

R 3 0

B o t t ℓ e o f r e d w i n e

R65

T o t a ℓ

R 4 9 0

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BRAAI IN STYLE BY LANNICE SNYMANThis book is a South African institution in cookbook terms. It contains loads of hints and tips, from how to make a fire to how to braai vegetables, meat, seafood, starters and desserts. Over 150,000 copies have been sold in 10 impressions of this all-time favourite.

ROADS LESS TRAVELLED: ULTIMATE BRAAI MASTER BY JUSTIN BONELLONot only is the braai part of the genetic blueprint of our country, but for some of us it has become a national obsession – and for Justin Bonello, chefs Marthinus Ferreira and Bertus Basson and 50 crew and friends, South Africa’s favourite pastime was the perfect excuse they needed to hit the backroads on a bumpy 8,000km, 62-day open fire adventure. Based on the second season of the home-grown television series The Ultimate Braai Master, it’s a must-have if you are all about friends, the outdoors and creating memories around seriously good food.

BEER & BRAAIFrom virtual beers to making the most out of your grill, we bring you a selection of apps and books designed to enhance your knowledge of all things Tjop&Dop

BRAAI-TAINMENT

AFRICAN BREW BY LUCY CORNE AND RYNO REYNEKE African Brew tells the story of South African craft beer. Join a pint-studded journey through seven provinces to meet the brewers, taste their beers and learn exactly what goes into that beverage you wouldn’t dream of braaing without. The book focuses on a range of local breweries, as well as beer and food pairings and the history of craft beer in South Africa.

GIRLS ON FIRE BY CAMILLA COMINSThere’s nothing wrong with taking advice from an expert and Comins certainly is one when it comes to braaing. She can cook anything on an open fire. Her former restaurant, The Table at Meye, won best country-style restaurant in the 2011 Eat Out Awards. Comin’s book provides great tips on how to light and maintain a braai fire in the most common types of braais and looks beyond the tjop and the wors to more delicate, well-crafted and healthy options from the fire. She also tackles the typically bland braai setting where guys hang around in shorts gripping a pair of tongs, and dresses things up with a bit of bunting and some feminine touches.

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iBEERYou can get fired for drinking an iBeer on the job. Voted ‘Best of iTunes’ and downloaded over 90 million times, this hilarious visual trick behaves like a real glass of beer. Simply tilt to drink, shake for foam and extra bubbles and there’s also a free burp.

READ ALL ABOUT IT

WEBER GRILLSWeber Grills is a free app with more than 75 recipes, each delivered to your device weekly, plus more than 60 guides, tips and techniques that are guaranteed to keep the fire burning. Recipes come complete with full-colour photos, grocery lists, recipe notes, reviews and sharing capabilities. You’ll have complete access to Weber classics that range from beer can chicken to cedar-planked salmon and beyond.

DRYVERHad a bit too much to drink at your mate’s braai? Please do not drink and drive. Dryver is a social network app designed specifically to be ‘tipsy friendly’ and easy to use. By creating a mobile community network of friends from one’s existing phone contacts, help or a lift home can be arranged at any time. Users can set their status to ‘DRYVING’ or ‘DRINKING’. In addition, designated drivers can be agreed on in advance and this can be communicated to the Dryver Friends List. A clever feature of the Dryver app is the ‘rescue me’ option, which can be activated if users are feeling a little too tipsy to contact a friend directly.

8,500+ DRINK & COCKTAIL RECIPES FREEYes, you too can be like Tom Cruise in Cocktail with 8,500+ Drink & Cocktail recipes freely available at the tap of your fingertips. Add favourite drink recipes to your favourites list. Use the search bar to easily find a specific recipe or take a little risk and find yourself a random drink.

COOKING WITH THE KOSHER BUTCHER’S WIFEWritten in a humorous, fun style, Cooking with the Kosher Butcher’s Wife will keep eager meat lovers entertained as they try out Sharon Lurie’s delicious recipes. After 25 years of experimenting, creating and improvising, Sharon finally dispels the old myth that, because cooking with kosher meat means eating only from the forequarter, meals are limited to tough, dry and boring meat. She helps the reader prepare mouth-watering beef dishes, as well as wonderful lamb, veal and poultry fare. Other recipes include marinades, soups, deli delights, side dishes, vegetables and unforgettable desserts.

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WOOD OR COAL

TJOP

Camilla Comins weighs in on the burning issue of how to turn up the heat

There’s often heated debate around your choice of flame. Which is the best to bring out the best in your braai? Is it wood, or will that 5kg of store-bought charcoal do just as nicely? There are different schools

of thought and winning arguments for both camps. So which is better? It seems like the jury is still out on this one.

WOODA good, enduring fire needs hard, dry wood. Hard wood produces a good bed of coals that lasts well. The first test is weight. Lighter, softer woods burn faster and give off their energy quickly, turning to ash too soon. If it’s heavy and hard, that’s a good start. It’s also great to burn alien species like wattle.

Getting hard wood alight is a mission. I’m not a fan of firelighters, but some retailers are doing excellent environmentally friendly ones these days. I use the ‘boy scout’ method, where you lay two pieces of wood parallel to each other and pile two more at right angles. Keep piling and decrease the distance between them in four or five layers so you end up with a kind of pyramid. I have a little trick where the second layer is three pieces of softer, light wood, which burns quickly to ignite the hard wood.

Put wadded newspaper inside the pyramid with a lit firelighter or candle and you’re away. Once it’s burning, add wood to get as many coals as you need. It takes about an hour to get a usable fire. It’s ready when the

coals are coated with white ash and no flames are in evidence. Hold your flat hand, palm down, 5cm above the cooking grid. If you can hold it there for four seconds, that’s a hot fire. Six to eight seconds is the count for a medium fire.

CHARCOALBuilding a fire with charcoal gets you a workable fire quicker than using wood. I use charcoal as opposed to briquettes. Charcoal is perfectly good for all braais, including kettle braais. There’s a fantastic tool that’s a must for those who braai: it’s called a charcoal chimney. It allows you to get charcoal lit and a great cooking fire burning without messing on your favourite rugby jersey (you probably wear it at every braai, don’t you?).Fill the chimney with charcoal, ensuring that you use bigger chunks. If you pack it too tightly with small bits and coal dust, no oxygen can get to the fire and it won’t burn well. Place wadded newspaper on the coal grid in your braai. Light it and put the chimney over it. You can use a firelighter if you want to make sure, but I find newspaper does the job fine. When all the coal is alight, empty the chimney onto the braai grid in a tight pile. Add more coals and wait for them to ignite and burn down. It takes 40 minutes to get a usable fire. It’s ready when the coals are coated with white ash and no flames are in evidence. Hold your flat hand, palm down, 5cm above the cooking grid. If you can hold it there for four seconds, that’s a hot fire, and six to eight seconds is a medium fire.

Woods are so called because, traditionally, they had a club head that was made from hardwood, generally persimmon trees

Extract courtesy Girls on Fire by Camilla Comins

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Tear out this page (read the back first), and make it into a small ball as tight as you can. Place it in the middle of your braai area, take a

match and light it. Wait 30 seconds, now (and this is the important part) turn around, smile, and then go to the nearest

shop to buy some firelighters.

OUT OF FIRELIGHTERS?

KIT OUT It’s not only the tjops that will make an impression. These products will make your guests feel at home. In fact they will feel so at home that your braai might just turn into a sleepoveryour braai area

MASTER CLASS FOOD WARMERKeeping food warm when eating outdoors is a conundrum and there is nothing worse than eating a cold tjop. Keep it close to the braai and it dries out, but leaving dishes unattended can result in cold second helpings. Solve all these problems with the Master Class Food Warmer. Designed to keep up to three dishes of food warm with the aid of tealights, this warmer is portable and needs no electricity.

Price: R519Yuppiechef.com 

EVA SOLO STANDING BIRD TABLEDon’t just feed your braai guests. Remember to take care of those frequent flyers who visit every day. The bird table from Eva Solo is a modern version of the classic bird table, and will quickly become a popular feeding station for birds in the garden or on the balcony all year round. Its sculptural design resembles a ball floating in space, while the semi-circular halves form both the table and the cover. Using the pole, which is assembled from steel rods, the bird table can easily be positioned in the garden.

Price: R1,199Yuppiechef.com 

NATURAL INSTINCTS ADVENTURE CHAIR WITH SIDE POCKET Camping chairs have to be one of the best inventions when it comes to outdoor living. They are also perfect if you have a large number of guests over to watch the big game. We particularly like the Natural Instincts Adventure Chair because it has an ingenious side pocket. It’s perfect for holding your dop, hence freeing up your hands to eat your tjop. Kudos to the brains behind this idea. Also, it can hold the heavyweights with a load capacity of 150kg.

Price: R450Outdoor Warehouse

For the birds

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CAMPMOR SAFARI LOUNGER Need to take a break from the braai? After all, being an alpha braaier does sap your energy. The Campmor Safari Lounger is ideal for a bit of R&R. The lounger is made of ripstop canvas and includes adjustable side straps to put the lounger in a reclining position. It has been fitted with a strong and durable steel tube frame that can hold up to 150kg, so it won’t break easily. Just don’t fall asleep on it. Snoring is never a good way to impress your guests.

Price: R1,200 Outdoor Warehouse

HANGING HURRICANE LAMPLoad shedding? No problem. Cook with fire and turn back the clock by lighting up the braai area with the Hurricane Lamp. This is an innovative reinterpretation of the classic outdoor lamp which, with its flickering candle, is perfect for adding an extra dimension of atmosphere to any occasion, both inside and outdoors. Designed for candles or tealights and is available in two versions: for standing on a patio or balcony table or for hanging from trees or door frames. The base has a practical silicone reservoir which holds the wax flowing from the lit candle.

Price: R799Yuppiechef.com

NATURAL INSTINCTS ALUMINIUM TABLEThere’s nothing wrong with standing around the fire while chowing down on your meal. But if you prefer a sit-down meal, then this table is ideal. Made from aluminium, it is lightweight and its folding frame fits into a carry bag for easy storage and transportation. It can also carry a load with a capacity of 30kg. Now that’s a lot of tjop and dop that can fit on it.

Price: R1,000Outdoor Warehouse

TJOP

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He’s a sports fanatic, an avid braaier and an all-round man’s man. He’s the guy behind the handy braai tips, lekker recipes and interesting info. Write to him – he is always keen to hear your views: braai@panorama.co.za.

Q&A WITH

THE ‘ED CHEFGet to know more

about Tjop&Dop editor, Etienne Petersen

Dop with the Missus

Meat on braai

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PRO-FILE

What’s the best part of working on Tjop&Dop?Working on an awesome product with like-minded people and about something so interesting and fun. Who wouldn’t want to chat about a tjop and dop? It would be great if we could have some at the office more often. ;-)

Who would you rather invite to a braai: Chuck Norris or Steven Seagal?Steven Seagal might burn his long ponytail on the braai, so it will definitely be Chuck Norris for me, as he has made a Happy Meal cry before.

Okay, there’s a cricket match on the go on the telly. At the same time, there’s rugby … What do you watch?I am one of those who would watch both – I would first watch some of the cricket and then most of the rugga with little switches across to the cricket and then finish off the day with the cricket, depending on timing. I am a total sport nut.

Can the Proteas get rid of the ‘choker’ tag at the World Cup this year?Definitely – I think they have some solid players in the team with the combination of experience from Hashim, AB and Dale and awesome youth, as well as a winning attitude in De Kock and Rossouw. Bring it home boyz …

What are the chances of the Springboks winning in September? Which player could win it for us?I think it could be very interesting this year – we have changed some of the playing style, which I believe to be fantastic for rugby. England at home is tough to beat and we always have great games against New Zealand. Depending on injuries and the right match-day selection I believe we have what it takes to bring the Cup home again. The number nine and 10 jerseys are super important for us in this … who it is will be interesting.

Will Bafana ever win a match?They have won a few matches, but they now need to win matches that count. Bra Shakes has done wonders with the team and their confidence, but we need to firstly choose the right match-day team and then play the ball around the pitch and finish like winners. We lack true strikers in SA at the moment.

Fish on the braai – how do you prepare it?I’m a huge fan of kingklip on the braai. Normally done in foil with garlic, tomatoes, onions and some chilli. Slow braai it for about 20 minutes and then five minutes before you are about to serve it, take it out of the foil and brown it on the braai. Serve it straight from the braai onto the plate.

If you could invite two sport stars to a braai, who would it be?International would be Lewis Hamilton and Usain Bolt as they both love food with a little dop. SA stars would be Joost van der Westhuizen as he is such a legend of the game, and Dale Steyn who is such an asset to cricket.

If you were invited to a bring-and-braai, do you prefer to braai your own meat or would you let the host take control?I am a control freak, but if the host knows how to braai I will let him/her braai. I will be hanging around with my dop keeping an eagle-eye on the braai though.

What should we never wear to a braai?Any Australian sporting jersey.

What sound sparks up patriotism for you?Our National Anthem and anything sung by Johnny Clegg.

If there was one last tjop on the braai, would you grab it or let someone else have it? Share it because you never know who has the last dop …

If you have lots of people over for a braai, usually the tired old boerie roll is the go-to. Any suggestions for a more interesting option?I am a big fan of a peri-peri chicken prego roll and maybe some BBQ ribs as a quick option.

Which one braai gadget could you not do without?A braai cloth that a mate of mine gave me. You can clean your tongs on it, move the braai grid and literally do whatever you need to do without getting yourself dirty or burnt. Simple, manly and efficient.

What is your favourite dop to go with the tjops?With my mates around it would be some cold beer and a little tequila to end the braai off with. With my wife and family it would be a good glass of wine and some whiskey.

I tried to WIN the Weber selfie competition, (see pg 6) and then realised I can’t :( but you can (see pg 8)

Dop with the mates

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BRAAI

ETIQUETTEThe dos and don’ts at a braai by Arno Visagie

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The setting may be less formal and so is the dress code. But make no mistake, braaing is serious business. As such, there is a certain protocol that must be adhered to at all times. In September last year, Pick

n Pay conducted a survey to find out from customers what the dos and don’ts are when it comes to a braai. In addition, we also got some useful pointers from our own Facebook survey (facebook.com/tjopndop). Study these well, especially if you have been invited to a braai. And always remember: he who holds the tongs is king of the braai.

BUY GOOD QUALITY MEAT AND ENOUGH TO SHARE: A braai is all about living for the moment, socialising and having a good time. So, when you invite people over, make sure that you are going to serve them the best meat they have ever tasted. And please don’t ration them. It’s a celebration, not dinner in the army mess.

DO ASK YOUR HOST WHAT YOU SHOULD BRING: Turning up empty-handed to a bring and braai is an epic fail. Turning up with something that only you will enjoy comes a close second. Play it safe and ask what you should bring. Taking food along might be a tricky option, but it’s unlikely you will go wrong by taking a cooler box full of ice-cold beer.

DO KEEP THE BRAAI MASTER COMPANY: The braai master should be treated like royalty. After all, the fate of your next meal lies in his capable hands. As such, there should always be someone in attendance who will take care of

the needs of this very important person. In addition to helping him with his culinary tasks, always

make sure that he has a refreshing drink while he tends to the braai. All

that braaing is thirsty work.

ALWAYS AGREE WITH THE BRAAI MASTER’S METHOD OF TURNING THE TJOPS: The braai master is king of his jungle. His way goes – don’t even attempt to argue with him. And never give your opinion on how he should be braaing.

WOMEN, TAKE THE DAY OFF: Ladies, thank you for all those times you slog in the kitchen preparing a meal. However, you should always remember to leave the braaing to the men. That is the unspoken number one rule of the braai. Help him prepare for his moment in the spotlight, but never ever lay hands on the braai tongs. This is his time to shine. Although, he won’t refuse if you offer to make the salad. Do you agree, ladies? Share your thoughts on facebook.com/tjopndop/

ALWAYS COMPLIMENT THE BRAAI MASTER ON THE MARINADE: Lay it on thick and wax lyrical about the host’s special marinade sauce. Make sure you lick your fingers while doing so. Remember though to never ask for the marinade recipe. It’s almost always a secret.

NO YOU WOODN’T: When braaing with wood or coal, never use gel or paraffin to light the fire. Real braais start with a match and kindling or firelighters.

DON’T ARRIVE WITH A FISH: See point number one about what to take along. But trust us, you are better off taking along a small

packet of crisps than arriving with fish wrapped in newspaper tucked under your arm. If seafood is going to be served, it’s best to leave it to the host to organise it.

DON’T BRING YOUR OWN TONGS TO A BRAAI: This is an insult that will immediately be frowned upon by the braai master. He has his own set of braai accessories and gadgets that he wants to show off. Let it be that way even if yours are better.

NEVER EAT THE SALAD ONLY: Are you watching your figure? Well, no one else is watching your figure at a braai. So, don’t just nitpick at the snacks or tuck into a salad. Never refuse the braai master when he offers you tjops. You might as well rip out his liver.

GET IT RIGHT: If you are king of the braai, always remember that steaks are medium rare or even medium, never well done, and boerewors must still be able to bend after being braaied.

NEVER EAT AND RUN: A braai is not a drive-through. You are not there for a quick tjop and dop. It’s a social event so plan to be there a long time. After all, a braai is about sharing and spending special moments with those who matter in your life.

Don’t even argue about it. You eat the meat exactly how the Braai King serves it

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STUFFHOT

PRO-FILE

At the fireside with the Tikka Boys, winners of the third season of The Ultimate Braai Master

What made you take on the challenge of The Ultimate Braai Master?Stephen We thought it would be an awesome platform to put our names out there and stand a chance to become recognised in the culinary industry.

How did you come up with the name Tikka Boys? Stephen Tikka means ‘braai’ in North India and we thought this would be an ideal choice.

It took nine gruelling weeks of braaing throughout the southern African region. They braaied for breakfast, lunch and supper. At the end of it all, braai master

Yusuf Sujee and braai buddy Stephen Mandes walked away with the grand prize and the title of Ultimate Braai Master. Known to most as the Tikka Boys, we asked them how they secured such a coveted prize.

Tikka

Steak or tjops?Yusuf Tjops

Fave side dish?Stephen Potato salad

Fave sport?Yusuf Rugby

Celebrity you’d love to braai with?Stephen Duane Vermeulen

If you two were braaing at home, who would hold the tongs?Stephen Yusuf

Favourite drink at a braai? Stephen loves a German Weiss beer.

QUICKFIRE

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Ingredients: 3 large onions, roughly chopped 1 handful of oreganum 1 handful of thyme 1 head of garlic, roughly chopped 1 can whole peeled tomatoes 200g sugar 500mℓ white spirit vinegar 100mℓ sweet chilli sauce 100mℓ soya sauce 100mℓ orange juice 100mℓ tomato sauce 100g coriander

Method: In a medium size pot, add onions, garlic and fresh herbs and cook for eight minutes. Add the can of whole peeled tomatoes and sugar, and cook for a further five minutes. Add all your fluids and cook for 20 minutes. Add the coriander, remove from heat and blend the sauce.

It seems South Africans love watching others braai. The Ultimate Braai Master reality series has gained a huge audience following with another season hitting the small screen in September. Who will take over the mantle from the Tikka Boys? Expect another season of hot competition.

TIKKA BOYS’ BASTING SAUCEWere you always confident that you would go all the way and become the ultimate braai masters? Yusuf Our motto was to take the game one step at a time and we were confident in ourselves that we could reach the final.

Talk us through the shooting of the series. Did you have to take time off from work?Yusuf We started shooting in May 2014 and we were away from work, home and family for two months. It was surreal that we were going to be on television and even today we still can’t believe it. It was tough but very rewarding.

Which was your most difficult challenge?Yusuf The 24-hour challenge in the Tankwa Karoo was the toughest. It was mentally and physically hard.

Which was your most rewarding challenge? Stephen Besides the final, we enjoyed the challenge in Sossusvlei, Namibia where we had to do a composed dish and we aced it. As a result we got a fast forward to the next leg and were treated to a five-star experience away from all the other contestants.

Where is the strangest place you’ve ever braaied?Stephen The Bushman’s Cave Amphitheatre in the Cederberg Mountains.

What is next for you guys career-wise? Yusuf We just bought our very own restaurant. It’s a dream of any chef to own their own place and we are following our dream.

If you are invited to a mate’s braai, do you insist on braaing? Does the host feel intimidated by your celebrity braai status?Stephen We are always invited to braai as they want to taste the master braai skills, but we prefer tasting their braais.

What should you never wear to a braai? Yusuf A leather jacket and flip flops.

Any advice to other potential Ultimate Braai Master entrants?Yusuf Don’t hesitate to enter. Dreams can happen and can change your life as it’s a journey of a lifetime.

Justin in the middle

STEAK OUTResident Tjop&Dop expert Lehan Botha shows you how to braai the perfect steak

It’s a piece of meat that spoils you for choice. From rare to well done, each preference brings about its own unique fusion of flavour and taste. That said, steak on the braai can be tricky. The last thing you want is for it to come out with a texture like the rubber soles on your takkies. Here’s a quick guide to getting steak braaied to perfection.

The most popular steak cuts are rump, sirloin, fillet, rib-eye and T-bone, although the cost of meat, especially the premium steak cuts, has forced butchers and customers to look for alternatives that are more affordable.I personally prefer rump steak that has been aged for anywhere between 21 and 28 days. A good thickness is between 2.5 and 3cm. A steak of about 3cm thick will cook for just under four minutes on each side. Allow to rest for four minutes to obtain a medium rare steak. A 2.5cm steak will take about three and a half minutes on each side.

Below is a guideline that can be used when cooking steak. Remember, the fire should be hot enough to make a sizzling sound when the steak hits the grill, but not hot enough to melt your jewellery or to make glass. Stick to a moderate to hot heat.

Below is a guideline that can be used when cooking steaks Remember, the fire should be hot enough to make a sound when the sizzling steak hits the grill but not hot enough to melt your jewellery or to make glass. Stick to a moderate to hot heat.

HIGH STEAKS

TJOP

Some will swear that sinking your teeth into a wagyu steak is the best meat-eating experience you will ever have. The term ‘wagyu’ means Japanese cow and refers to several breeds of cattle from Japan. Wagyu cattle’s genetic predisposition yields meat that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. Such breeds come from a line of cattle that have been given the full treatment over the centuries in Japan. This includes regular massages to prevent muscle cramping as well as adding beer or sake to their feeding regimen to aid with digestion. All that pampering comes at a price though. Be prepared to fork out a tidy sum for a piece of wagyu steak. Still, if prepared right, it’s worth every morsel.

THICKNESS RUMP,SIRLOIN, FILLET2.5CM 3 MINUTES, 30 SECONDS PER SIDE

3CM 3 MINUTES, 45 SECONDS PER SIDE

4CM 4 MINUTES, 15 SECONDS PER SIDE

Meaty tuneIn 1992 hip hop group Wreckx-N-Effect

released the song Rump Shaker. It

made it to number two on the Billboard

Hot 100 but also came in for fierce

criticism for its alleged exploitation of

women in bikinis, with the New York

Daily News referring to the group as

‘horny little rap kids’. We are pretty

certain they were not rapping about

rump steak on the braai.

Remember to let the steak

rest for four to five minutes after cooking 30 2ND

EDIT

ION

knowledge profileTM

DID YOU KN W?

Add a little tasteDo you love that mucho smoky

taste? We all do, but your guests at the braai are tired of rubbing their eyes and cleaning up their

smudged mascara. What’s more, using the lid enhances the smoky taste and even flavours it

by using fuel such as whisky-infused woodchips.

Remember, bragging rights don’t go to those

who can spark up the hottest braai that has

the neighbours calling the fire department. It’s

all about how you use the heat. By keeping

the lid on your Weber, you maintain your status as the alpha

braaier.

The perfect fireThe basic two-zone fire is an efficient charcoal

arrangement for a wide array of foods as it

combines both direct and indirect heat.

Direct heat is great for braaing steaks, chops

and hamburger. Indirect heat is best for

larger, tougher foods such as ribs and whole

chickens.

Are you an Alpha Braaier?The Alpha Braaier retains control of the

lid. He is in charge. He is confident that when the fairer sex asks him on how the

meat is coming along, he has the wow factor and will reveal his perfect creation.

No more flare ups – the lid reduces flare ups while braaing, giving you more time to drink your dop (beer) instead of pouring it on the fire to douse the flames.

What’s more, the lid heightens the suspense over what is going on under there. 

The heat is on By keeping the lid on the Weber you turn your cooking system into a convection oven, distributing the heat evenly around the braai. No more partially cooked or partially burned parts of prime cut. You get the perfect result every time.

Tender and moist meat is the most enjoyable, but often at a braai you find yourself presented with shoe-sole material.Cooking with the lid retains the juices in the meat and more juice means more taste.

Know

ledge Profiles are Trade M

arked to Panoram

a Media C

orp. contact - sales@panoram

a.co.za

DP14-0138 GBS Tjop en Dop.indd 1 2014/10/07 1:19 PM

DP14-0138 GBS Tjop en Dop.indd 1 2014/10/07 1:19 PM

Keep the lid on...

QUICKCORNBREAD

You knead to have this at your braai by Lehan Botha

Y ou’ve impressed your braai guests with your tender steaks, flavour-popping boerewors and tjops that are simply out of this world. However,

if you really want to cement your status as alpha braaier, try baking bread over the fire. This recipe is really easy to pull off and very versatile. Get it right and soon people will pay for a loaf of your bread. Then you will most certainly be rolling in the dough.

METHOD

1Prepare an indirect fire with about 20 to 25 briquettes on each side.

2 Mix the sweetcorn, flour and baking powder in a bowl. The consistency is somewhere between a

dough and a batter. You can add a bit of water if you want to have a final product that is more like a muffin.

3 Put the mix into a buttered bread or muffin pan and bake on indirect heat. The bread will bake for about

30 minutes and the muffins around 15 to 20 minutes.

4 You can test to see if it is done by sticking a skewer into the bread. If it comes out relatively clean, it is

cooked.

BRAAI

1 tin creamstyle sweetcorn 2 cups (500mℓ) self-raising flour or 2 cups cake

flour 10mℓ baking powder

You can add some flair to this recipe by adding about half a cup of one of the following:chopped spring onion, grated cheddar, caramelised onion, feta cheese, chopped Peppadew or sundried tomato. You can play around with a combination of these flavours as well.

INGREDIENTS

LEHAN’S TIP

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CONTACT: 011 465 0664EMAIL: info@cmeat.co.za WEB: www.countrymeat.co.zaFACEBOOK: countrymeatsa

INFO

ADVERTORIAL

MEAT THE WAY IT’S MEANT TO BE

W hen it comes to buying meat, you’re faced with a lot of choices and a lot of conflicting claims. At the end of it all, how can you really be sure of the quality of

your meat until you actually sit down and taste it?

You can’t be, unless you buy from Country Meat. Here’s why:We wanted to set a foundation for the highest standards in the market for the meat and deli industry through forming a butcher group in the retail space that offers the full chain of production, delivery and presentation.

We are a passionate group of companies run by family and friends with a unique set of business skills that helps us stay fresh and exciting. The products we sell are sourced from the best possible suppliers all over South Africa, with a unique focus on authenticity to ensure that it meets the highest standards of quality, freshness and seasonality, which combines both the modern-creative and traditional serving experience.

Our butcheries, of course, form the crux of all our stores. This is where the magic happens.

A wide array of deliciously fresh beef, lamb, pork and chicken is on offer, including Country Meat’s unique Special range. And more than that, warm, genuine, informed service is on offer.

We see our butchers as artisans, a time-honoured tradition in the Country Meat family. We extend a warm invitation to all our clients to discuss what you plan to serve your family for dinner. We love exploring funky new cuts and styles so we’ll happily tailor-make something just for you. Approach us and feel free to discuss meat preparation, mouth-watering recipes and even some tips for side dishes.

Pop into any of our stores. There you’ll find the kind of open, neighbourly butcher-banter that all meat-lovers yearn for. It’s a proper butcher, with proper meat .

At Country

Meat we don’t

just sell meat;

we love meat

Visit Country Meat for the freshest selection of quality meat sourced from the best suppliers in South Africa 332ND

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LOTUS GRILL PORTABLE FAN-ASSISTED BRAAI, XLLike an upgrade to business class, the extra large Lotus Grill has a whole lot of extra space and a little extra luxury. There’s enough space to roast two chickens at once, or a leg of lamb. From lighting to cooking, the Lotus takes about five minutes due to the battery-powered fan in the base which directs air at the coals, speeding up heating time, and allowing control over cooking temperature.

R4,499From Yuppiechef.com

PRODUCTS

FIRE IT UPYou cannot put a price on a good braai unit. These caught our attention. So if you got extra dosh lying around, why not get yourself one of these?

BIG GREEN EGG EXTRA LARGE CERAMIC OUTDOOR COOKER This is the granddaddy of Big Green Eggs. Based on the design of an ancient cooking oven called the ‘kamado’, the Big Green Egg is a braai, an outdoor oven, a pizza oven, and a smoker. Got a big party coming over for a braai? With this braai, you can cook up to 14 racks of ribs, 24 burgers, 11 whole chickens, a 12kg turkey, or several pizzas.

R18,339From biggreenegg.co.za

WEBER SMOKEY MOUNTAIN COOKER, 37CMThe Smokey Mountain water smoker helps you achieve an authentic smokehouse flavour at home and will easily cook a whole chicken, ribs or tjops in one go. It’s great for beginners looking to experience the delicious advantages of low and slow cooking with a smoker. Comes complete with a mounted thermometer, glass reinforced nylon lid handle, aluminium dampers and cover. Now you’re smoking.

R4,299From Yuppiechef.com

No, this is not a typo

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ORIGINAL MONOLITH CERAMIC EGG BRAAIEndorsed by Jan Braai, this could very well be the ultimate man oven. The Monolith ceramic charcoal braai is made of heat-resistant ceramics and high-grade stainless steel. Due to the good insulation of the ceramic, the heat is sustainable for hours, and the consumption of charcoal is very low. The minimal amount of air circulation prevents your tjops from drying out. The Monolith has a unique smoking system that allows you to add smoking chips straight onto your coals while cooking meat, without opening the lid and losing heat and moisture. You will be able to hot smoke fish, chicken and pork or simply add a slight smokey flavour to your meat.

R13,600From braaishop.com 

COBB PREMIER PLUS COMPLETE KITCHEN IN A BOXThis is more than just a braai. The Cobb Premier Plus allows you to grill, boil, fry and roast. Braai on the go? No worries. You can take the unit on your travels. This guy will be the sous chef you needed. Just pop six to 10 pieces of charcoal or a Cobble Stone into the fire grate and light. Then use the grill grid and attachments to cook food as you wish when you are out and on the move.

R2,599From Yuppiechef.com 

WEBER GENESIS E330 GAS BRAAITake your braaing to the next level. The Genesis E330 comes equipped with three burners, a searing station and a side burner. We think Q was a key part in putting it together. After all, it has Flavorizer bars for the perfect braai taste and an electronic ignition system.

R16,999From braaishop.com

Not actual size ...

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BRAAI

MAY THE SAUCE BE WITH YOU

T he Oxford Dictionary defines a marinade as a liquid mixture, usually of vinegar or wine and oil with various spices and herbs, in which meat, fowl, fish

or vegetables are soaked before cooking. Well, the liquid in question brings a whole heap of flavour to any braai. Here are our ideas for saucy delights.

BRAAI MARINADE FOR STEAK, RIBS AND SAUSAGES

1Fry the onion and Robertsons Garlic Flakes in olive oil. Add the Robertsons Texan Steak Seasoning and sugar.

2 Add the soy sauce and tomato sauce and season with salt and pepper.

3 Bring to the boil and simmer for a few minutes to combine the flavours.

4 Allow to cool and then use to marinate spare ribs, steak or sausages.

TANDOORI YOGHURT MARINADE FOR CHICKEN

1Whisk together all the ingredients in a bowl.

Spice up your braai

1 small onion, chopped 30mℓ Robertsons Garlic Flakes rehydrated in boiling water and then drained

10mℓ olive oil 10mℓ Robertsons Texan Steak Seasoning

65mℓ soft brown sugar 50mℓ dark soy sauce 300mℓ tomato sauce

175mℓ plain yoghurt 30mℓ chopped fresh cilantro 30mℓ lemon juice 1 clove garlic, minced 1 tablespoon grated fresh ginger 1 tablespoon garam masala 1 teaspoon paprika 1 teaspoon salt 1 teaspoon cracked black pepper

BRAAI MARINADE

TANDOORI YOGHURT MARINADE

Marinade recipe courtesy of Robertsons

What makes your braai so kwaai? Submit your unique recipe on tjopanddop.co.za or facebook.com/tjop&dop

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Y ou may be the host, but you also don’t want to miss the action on the telly. So, plan to braai during match

intervals. See our braai timeline on page 12. Still, this is not the Hunger Games, so you don’t want your guests to go hungry. Here are a few quick-fire snack platter recipes.

A few nibbles while you watch the match

BRAAI PLATTER

TOASTED SANDWICHES (YOU CAN NEVER GO

WRONG WITH THESE)Ingredients:

White bread slices

Butter

Cheese slices

Onion slices

Tomato slices

Method:

1 Butter the outsides of your bread slices and

make up sandwiches to taste.

2 Place the sandwiches on a grid and braai

them until the outsides are brown and the

cheese melted.

www.south-african-homeschool-curriculum.com SOSATIESIngredients: Sosaties

Marinade 2 large onions, chopped 125mℓ white vinegar 375mℓ dry wine 2 bay leaves 15mℓ sugar 45mℓ curry powder 30mℓ coriander 10mℓ salt 2mℓ cinnamon 2mℓ cumin

Method:Heat all the ingredients in a pot and allow to cool. Pour over the sosaties and leave to marinate for a minimum of 24 hours. Braai over hot coals.www.south-african-homeschool-curriculum.com

Very important :)

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THREE-BEAN SALADIngredients: 1 can cut green beans, drained 1 can butter beans, drained 1 can kidney beans, drained and rinsed 1 stalk celery, coarsely chopped 1 green bell pepper, coarsely chopped 1 small white onion, sliced and separated into rings ½ cup vinegar 3 tablespoons water ½ cup sugar 1 teaspoon salt ½ teaspoon freshly ground black pepper 3½ tablespoons canola or extra virgin olive oil

Method:

1 In a large bowl, combine the butter, kidney and green beans. Toss gently to combine well. Gently

stir in the bell pepper, onion and celery.

2 In a small bowl combine the vinegar, water, sugar, salt and pepper. Stir briskly with a fork until the

sugar is dissolved. Add the oil to the vinegar mixture. Stir briskly with a fork to combine well (or use a small wire whisk).

3 Pour the dressing mixture over the bean mixture, tossing with a large spoon to coat the beans well.

Cover and place in the refrigerator to chill until serving time. Before serving, give the beans a good stir to combine any dressing that has settled at the bottom.

BRAAI

GRILLED OYSTER MUSHROOMSIngredients: 2 tablespoons fresh orange juice 1 tablespoon fresh lemon juice 2 teaspoons red wine vinegar 6 tablespoons olive oil 1kg large oyster mushrooms, stems trimmed ½ teaspoon coarse sea salt (preferably Sicilian)

Method:

1 Whisk together the juices, vinegar and oil in a large bowl. Toss the mushrooms with

the vinaigrette and marinate for 15 minutes. Transfer the mushrooms to another bowl, reserving the vinaigrette.

2 Place the mushrooms on a braai griddle and turn frequently until golden brown.

(Mushrooms cooked over a grill will cook very fast and become dried out, so move them around the fire for better heat control – don’t let them burn.) Transfer the mushrooms back to the vinaigrette when grilled, then toss with sea salt and serve.www.mushroominfo.co.za

Chilli and green stuff are optional

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BRAAI

S ure, you may consider yourself king of the braai, but it’s best to eat humble pie and ensure that you know exactly what you are going to do when it’s time to braai. Make sure you

read through the entire recipe including the method before you begin cooking – this will prevent you from having guests arriving in 30 minutes and the method of the recipe then calling for you to marinate your meat for at least one hour or simmer for 45 minutes.

METHOD

1Combine all ingredients except the chicken and

Robertsons Chicken Spice in a food processor or blender and blitz until finely chopped.

2 Rub this paste between the skin and flesh of the chicken.

Rub extra paste over the chicken.

3 Season with Robertsons Chicken Spice.

4 Braai in a kettle braai using the indirect method for

about 20 minutes. Turn the chicken and continue cooking for another 20 to 25 minutes until cooked through and tender.

Serves eight

50g fresh dhania 6 Peppadews 1 small onion 5mℓ Robertsons Crushed Garlic 10mℓ Robertsons Paprika 125mℓ margarine 8 chicken leg and thigh cuts Robertsons Chicken Spice

It is the ultimate causality dilemma – which came first, the chicken or the egg? It has baffled the minds of ancient philosophers and still remains unanswered. Greek philosopher Aristotle argued that both the bird and the egg must have always existed. Believe it or not, there are even theories that attempt to answer the question, such as the Van der Waals equation and the Colebrook equation.

Does it really matter who was first? Both still taste yummy when cooked with fire.

INGREDIENTSKETTLE- BRAAIED CHICKEN LEG AND THIGH COMBO

Recipe courtesy of Robertsons

AN AGE-OLD CONUNDRUM

This dish is poultry in motion

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W inners of the 2014 Ultimate Braai Master,

The Tikka Boys live by the motto “Never say burn.” This certainly holds true when it comes

to preparing chicken over the fire. Let’s face it, you don’t always get chicken right on the braai and your flame grilled doesn’t quite resemble that of that famous Portuguese chicken outlet. But after proving themselves over nine weeks off cooking over the coals, we are confident that the Tikka Boys know just how to prepare a mean chicken dish. Try their Thai style skewers – it’s bound to be a winner on match day and will raise your status of Alpha Braaier.

METHOD

1Once you have deboned the chicken pieces, mix all the ingredients in a bowl and allow to marinate for 30 minutes.

2 Place the chicken on the skewers, alternating one piece of leg with one

piece of thigh.

3 Braai over moderate coals for about 30 minutes, brushing with

the leftover marinade and turning the skewers often.

Serves six

5 fresh chicken thighs (deboned) 5 fresh chicken legs (deboned) 200mℓ coconut milk 100mℓ soya sauce 50g ginger, chopped 50g garlic, chopped Salt and pepper to taste 2 tablespoons Robertsons Thai Spice 10mℓ olive oil 1 chilli, chopped 5 metal skewers

GINGER – NOT JUST A HAIR COLOUR In the 16th century, one pound of ginger cost the equivalent of a sheep.

Other well-known members of ginger’s family are cardamom, turmeric and galangal.

Ginger originates from southern China, but India is the world’s largest producer today.

12 January is international Kiss a Ginger Day!

INGREDIENTSTHAI-STYLESKEWERS

Courtesy The Ultimate Braai Master and Cooked in Africa Films

As seen on The Ultimate Braai Master Season 3, cooked by the Tikka Boys

Hot stuff

Best enjoyed plucked 432ND

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FISH BRAAI THE PERFECT

For sheer diversity of flavour, little can compare with a seafood braai

FINDING THE FRESHEST FISH

Quality is the most important prerequisite for a

perfectly braaied fish. Fortunately it’s the easiest

thing in the world to tell apart the good from

the not-so-good when it comes to selection.

The older the fish, the duller it becomes. Watch

for telltale signs in the eyes (bright and bulging,

not dull and sunken), skin and scales (shiny,

bright and moist, not dry and darkened), gills

(bright rather than dark) and flesh (firm, moist

and odour-free).

FISH OVER THE COALSWhole or portioned fish may be marinated, basted, foiled or herbed before braaing, affording plenty of room for experimentation. Whatever you do, oil both fish and grid beforehand, and heat the grid so that the skin is patterned on contact. A hinged grid is the answer for braaing fish – it’s so much easier to turn.

Never, ever, overcook fish; it will dry out and lose most of its flavour and all of its appeal. It’s actually easier to braai fish to perfection than to spoil it (unless, of course, the poor thing is incinerated), for the flesh is tasty, succulent and tender to start with. It’s important to serve braaied fish the moment it comes off the grid. Diners should be ready and waiting, eagerly anticipating the magic moment.

Visual appeal is vital. Serve your fish on a large tray garnished with a profusion of herbs. Lots of lemon wedges are obligatory. Thereafter, simplicity is the keynote – perhaps a simple salad and crusty bread or garlic bread. A tasty sauce won’t go amiss if you feel like whipping one up.

BRAAIED FISH FILLETS

Purists say the very best braaied flavour is

attained when fish flesh and glowing coals get

together – and this is certainly the way to go for

easy serving.

Fillet your fish but leave the skin on. Season

just before braaing, unless you prefer to dry

out the flesh a little beforehand. In this case salt

the fish heavily, chill for a couple of hours, then

rinse, pat dry and season again lightly. Baste

the fish continually as it cooks, either with a

marinade or with a baste – oil or melted butter is

fine, or a more elaborate mix with garlic, lemon,

herbs and other seasonings.

Quickly brown the flesh-side over hot coals,

then turn the fish and cook through over a more

gentle heat, just until done. Serve pronto with

lemon for squeezing. The best types of fish for

braaing in this way are elf, kob, geelbek, red

and white stumpnose, snoek, leervis, yellowtail,

musselcracker, red and white steenbras, red

stumpnose, dageraad and galjoen.

Any general rule on cooking time must be tempered with common sense, as the heat of the coals varies, and even the temperature of the fish when placed on the grid affects the timing. So keep checking: as soon as the flesh is opaque, it’s ready for eating. The well-worn phrase ‘when flesh flakes easily’ applies as well to fish which is overcooked, so take care on this score.

COOKING TIME

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BRAAI Text: © Recipe from Braai in Style published by Lannice Snyman Publishers. See pg. 18 for more

WHOLE FISH ON THE BRAAIThe very best way to braai a fish is whole – with fins and tail untrimmed – on a grid over open coals. Quite apart from the appearance, an unsurpassed flavour is guaranteed by the flesh gaining full benefit from the smoky heat. Two factors limit this method: the size of the fish and the quality of the flesh. While all but the tiniest tiddler may be safely cooked on the grid, larger specimens may be too big or too thick. In this case a hooded braai or home-made dome of heavy foil comes into its own.

As a general, flexible guide, a whole fish weighing 1.5kg will take 35 to 45 minutes to cook. Favourites for braaing whole include elf, geelbek, dageraad, galjoen, kabeljou, red or white steenbras, musselcracker, roman, red and white stumpnose, seventyfour and silverfish. Smaller species like blacktail, hottentot, bream, fransmadam, grunter and pilchard may also be braaied in this way – just reduce the cooking time.

Fish in the lightweight division (500g to 1kg) braai beautifully with a couple of slashes in their sides. This allows the heat to penetrate quickly to the bone and gives extra flavour. It looks great too. Season the fish with salt, pepper and a brush of lemon juice and olive oil, and fill the cavity with freshly picked herbs.

FISH IN FOILMost delicately-fleshed fish is best entrapped in foil before

braaing, although the end result may fall short of the full braai

flavour. One way of adding to the flavour is to remove your

cooked fish from the foil and sizzle it quickly over the coals

before serving.

This cosy method of cooking has the added advantage of

retaining all the precious moisture within the foil (unless of

course some idiot pricks it). This juice may be served with the

fish or added to the accompanying sauce. Always remember

to use heavy foil and to smear it with oil or butter. If you don’t

there’s every chance that the fish will stick and look lousy

when it’s served.

Flavouring foiled fish is a breeze – simply add your favourite

goodies to the parcel. Herbs are delicious, as is a squeeze

of lemon juice, a dash of wine or a few drops of soy sauce.

Vegetables may also be wrapped in the parcel, but remember

to slice them evenly so they cook uniformly. In all cases beware

of too heavy a hand – it’s the flavour of the fish you’re after.

Favourite types of fish for braaing in foil include roman,

white and red stumpnose, hottentot, musselcracker, dageraad,

geelbek, kabeljou, galjoen, bream, blacktail, zebra and salmon

trout. The best, size-wise, weigh less than 2kg.

PLOUGH DISC FISH

All fish – or fish portions – may be cooked on a

solid metal plate, plough disc or wok set over

the coals. In this case it’s not really braaing, but

frying. The fact that there’s a fire beneath is

quite coincidental!

To prevent the fish from sticking, butter or oil –

or a mixture of both – must be used. All manner

of other seasonings may be added: freshly

chopped herbs, crushed garlic, lemon juice, dry

white wine, beer or a dash of sherry, all of which

will make a lovely sauce to serve with the fish, as

long as it hasn’t been burnt by cooking over a

too fierce heat.

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SARDINES 12 sardines, cleaned and gutted 1 medium lemon, thinly sliced Juice of 1 large lemon 1 cup of white wine ½ cup of vinegar Salt and pepper (only once cooking)

THE ANNUAL SARDINE RUN is regarded as one of nature’s greatest spectacles. Every year, between the months of May and July, millions of silver sardines travel north from the cold southern ocean off South Africa’s Cape Point, hugging the shore as they make their way up along the coastlines of the former Transkei (northern Eastern Cape) and KwaZulu-Natal.

Visible even by satellite, these famous sardine shoals travel in seething masses stretching for up to 15km in length, 3.5km wide and nearly 40m deep. In addition to the scores of people who line the shores hoping to scoop up bucketfuls of the silvery fish, hundreds of predators arrive en masse to partake in a feeding frenzy as birds, dolphins, sharks, whales and game fish all get their fill. Check it out at www.sardinerun.com.

INGREDIENTS

THE GREATEST SHOAL ON EARTH

Courtesy The Ultimate Braai Master and Cooked in Africa Films

This one will reel you in, hook, line and sinker

B eing a competitor in The Ultimate Braai Master takes nerves of steel. You have to deal with the criticism and pressure, not to mention cooking in front of a camera with millions of people watching on

the telly. So, hats off to those teams who make the finals and can stand the heat in the kitchen (or rather around the braai). Here’s a recipe from season two contenders Kaiings and Afval.

METHOD

1Clean the sardines and score them lightly on each side, just breaking the skin.

2 Fill the insides of each sardine with one slice of lemon.

3 Mix all the ingredients (except for the seasoning) together. Put the sardines in the marinade and leave for

about 30 minutes to one hour.

4 Braai the sardines straight on the grid over medium coals until nice and crispy on the outside – sprinkling with salt and pepper when you

start braaing them.

5 Serve with grilled peppers, fresh tomatoes, capers and some sliced red onions and basil.

ON THE BRAAI

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F irst up, you will have to multitask. You don’t want to miss a moment of the action on the telly, you need a dop in your hand and you need to make sure the guests are taken care of. Prepare, gather and have

all your ingredients ready in front of you before you begin braaing – this is known as mise en place. Here’s a simple boerie recipe and you can make it a team effort by getting your mates to braai their own lollies.

METHOD

1 Cut the boerewors into six equal lengths. Roll up each one to form a small circle.

2 Pierce a kebab stick through the wors to hold it in place like a lollipop.

3 Season well with Robertsons Steak and Chops Spice. Braai over medium to hot coals. Each guest could be responsible for their own

lolly, turning them easily by the stick until cooked through.

500g thin boerewors Robertsons Steak and Chops Spice 1 onion, finely chopped 5mℓ Robertsons Garlic Flakes rehydrated in boiling

water for a few minutes and then drained 30mℓ margarine 100mℓ tomato sauce 100mℓ sweet chilli sauce 15mℓ Robertsons Italian Herbs

TO MAKE THE DIPPING SAUCE Sauté the onion and garlic in the margarine until soft. Add the remaining ingredients and simmer until

heated through and slightly thickened.

INGREDIENTS AND OTHER STUFF

Recipe courtesy of Robertsons

May the wors

be with you,

always Arch

These herbs

are for braaing

not smoking

BOEREWORS

LOLLIES WITH DIPPING SAUCE

The Guinness World Record for braaing the longest boerewors in the world was broken on 3 May 2014 in South Africa and measured 1557.15m in length. It was for a good cause as the wors was distributed freely to disadvantaged individuals.

Our beloved Archbishop Emeritus Desmond Tutu once declared: “Boerewors is really my favourite thing for a braai. More than chops or mealies, what I like is the wors. It’s lekker, lekker, lekker. It is something that can unite us. It is so proudly, so uniquely South African.”And that’s why we love the Arch.

A quick and easy match-day braai dish

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BRAAI Recipe courtesy Sedgwick’s Original Old Brown

R unning out of time during a braai? Before the guests start chewing on their hands, consider a quick steak over the fire. It’s quick and easy to

prepare. Here’s a simple recipe to add some taste with just a few drops of Sedgwick’s Original Old Brown. Remember, don’t serve it to those guests who are not old enough to be served at the local liquor store.

METHOD

1Allow the steaks to come to room temperature. In a big heavy-based pan, fry the mushrooms in

the butter and olive oil over the fire. Add the garlic and season to taste. Keep aside in the pan. Heat a griddle pan until piping hot. Brush each steak with olive oil and season on both sides with the salt and pepper and sear for two minutes on each side.

2Remove the steaks from the pan and place on a warm plate. Leave at an angle to rest while you

finish the sauce.

3Deglaze the hot griddle pan with the Sedgwick’s Original Old Brown. Place the mushrooms in the

pan back on the heat and pour the sherry with the pan juices into it. Add the cream, soy sauce and a good grinding of black pepper.

4Serve the warm steaks with the mushroom sauce and wash down with Sedgwick’s.

CAPTAIN’S SAUCY STEAK

Add a little dop to your steak

Serves four

4 rib-eye steaks, about 2.5cm thick 30mℓ olive oil Sea-salt flakes Freshly ground black pepper

30mℓ butter 30mℓ olive oil 30mℓ finely chopped garlic 300g chopped mixed mushrooms such as portabellini, king oysters, porcini and button

125mℓ Sedgwick’s Original Old Brown 125mℓ double-thick cream 10mℓ dark soy sauce Freshly ground black pepper

Sedgwick’s Original Old Brown is named after Captain James Sedgwick, a frequent visitor to the Cape of Good Hope, who made the Cape his home in 1853. He opened a tavern, the Captain’s Rooms, which led him to establish J Sedgwick and Co, a company trading in liquor products, including fortified wines, as well as cigars and tobacco. After his death his sons took over the business and as part of their rapid expansion they created new products. One of their fortified wines they called Old Brown Sherry.

INGREDIENTS

FOR THE MUSHROOM SAUCE

PORT OF CALL

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B reakfast never was that exciting when it was just eggs. Along came bacon and changed that. It is the oldest known processed meat in the world. The reason that

bacon has been such an important food for so many years is simply because ‘cured’ or ‘preserved’ bacon provided many of our ancestors with their only source of meat during the long and often harsh winters. It’s an excellent source of protein and two rashers of grilled back bacon (50g) contain about 13g of protein. Mielies have also been an important component of our diets for aeons. Put them together and you have a sure winner.

METHOD

1 Rinse the mielies and place in a microwave-proof dish.

2Cover with cling-film. Microwave on 100% power for

three and a half minutes.

3Spread each bacon rasher with wholegrain mustard.

4Sprinkle with Robertsons Crushed Chillies and Barbecue Spice.

5 Wrap and stretch the rasher of bacon from the short end of each mielie, down the length, and back around

to the same side you began at, putting the mustard side inwards.

6 Spike a skewer through lengthwise, to secure the bacon at both short ends.

7 Brush with olive oil. Cover and refrigerate until required.

8 Braai over moderate coals for 10 to 15 minutes, turning often, until the mielies have light braai marks across

them and the bacon is crisp.

12 pieces of mielies 12 rashers of streaky bacon Wholegrain mustard Robertsons Crushed Chillies Robertsons Barbecue Spice Olive oil

INGREDIENTS

Hmmm, nice ‘n crispy

Recipe courtesy of Robertsons

BACON

BRAAI MIELIES

Until well into the sixteenth century, bacon or bacoun was a Middle English term used to refer to pork in general. The term bacon comes from various Germanic and French dialects. It derives from the French bako, common Germanic bakkon and Old Teutonic backe, all of which refer to the back.

The saying ‘to bring home the bacon’ has several possible origins. One story goes back to the Essex village of Dunmow where it is said that in 1111AD a noblewoman offered a prize of a side of bacon, known locally as a flitch, to any man from anywhere in England who could honestly say that he had had complete marital harmony for the preceding year and a day. In over 500 years there were only eight winners. An alternative explanation comes from the ancient sport of catching a greased pig at country fairs. The winner kept the pig and ‘brought home the bacon’.

You are going to love this corny idea

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METHOD

1 Cut the ribs into serving portions, place in a non metal dish and pour the marinade over. Cover and marinate for at least three hours at room

temperature or for six hours in the fridge.

2 Braaing time is about one hour. Cook at low temperature, with ribs sizzling softly as far as possible from the coals. Bring closer to the heat

for the final 15 minutes or so to crisp.

3 Serve with a bowl of hoisin sauce to dunk in, or the leftover marinade. Thicken it, if you wish, by boiling up with 10mℓ cornflour mixed in a

little cold water.

Serves four; more if offering as a starter

1kg pork, lamb or beef ribs

FOR THE MARINADE 60mℓ soy sauce 30mℓ wine vinegar 30mℓ dry sherry 15mℓ honey 30mℓ hoisin sauce * 60mℓ chicken stock 5mℓ crushed green ginger or 2mℓ dried ginger 5mℓ chopped fresh garlic or 2mℓ garlic flakes 5mℓ Chinese five spice powder **

* No hoisin sauce? Substitute chutney and a pinch of cayenne pepper or chilli powder** Substitute allspice

INGREDIENTS AND OTHER STUFF

Add some Asian

persuasion to

your braai

Chop chop

Text and images © Recipe from Braai in Style published by Lannice Snyman Publishers. See pg.18 for more

FIRESIDE TRIVIA ABOUT CHINA• By 2020 there could be 30 to 40 million Chinese

men who cannot find wives because the Chinese preference for boy babies has caused a gender imbalance.

• Millions of Chinese people still live in caves.• The Chinese use 45 billion chopsticks per year.• Their national sport is table tennis … Not exactly

as exciting as rugby, but hey, each to their own.• Weird fact: Reincarnation is permissible in China.

But only if you have government permission.• The fortune cookie is not of Chinese origin. It was

actually developed in San Francisco.

CHINESE SPARERIBS

Pork, lamb or beef ribs are heavenly in this flavourful marinade

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Despite the issues we face, South Africa is a pretty

great place to be. If you need a little inspiration to

love your country, you’ve come to the right place.

1. OUR COUNTRY IS BEAUTIFUL

There’s no denying it. Drive anywhere and you can marvel

at the sights – from bustling city centres to mining towns,

lush greenery and gorgeous shores. There’s so much

to see in our own backyard that people travel from all

over the world to experience it. And we routinely win

international travel and tourism awards. There are few

countries in the world where you can experience the sea,

the bush, the desert and the greenery of the midlands.

2. IT DOESN’T GET THAT COLD

Let’s face it, we can brave our winters in shorts – especially

if you live in KZN. We rarely experience snow, and

we don’t need central heating. We can braai all year

round! That’s a win!

3. WE ARE ALL DIFFERENT, AND THAT IS OKAY!

We are a ‘potjie’ of cultures and languages. We are

influenced by a whole host of different ancestries

and this can be seen in the way we live, talk, eat and

interact. Despite what we may think, we are actually

a pretty tolerant bunch, considering how vast some

of the differences are. Most of us can speak, or at least

understand, more than one language, and we try to

understand one another’s ways and traditions.

4. WE HAVE SOME PRETTY AWESOME FLORA

Did you know that we are the only country in the world

to host an entire unique floral kingdom? Yup, the Western

Cape has 9,600 plant species and 70% of these only grow

in South Africa. Table Mountain itself has over 1,500 plant

species. That is more types than Great Britain in its entirety.

5. OUR ANIMALS ROCK TOO

We make up less than 1% of the earth’s surface and yet we

are home to 6% of its animal species. Yes, we are blessed

with many amazing animals. Sometimes we do not

appreciate just how lucky we are to have them, but going

on ‘safari’ is on most people’s bucket list, and we don’t

need to travel across oceans to experience one.

6. WE ARE NICE

Well, naturally not all of us, but in general we are a friendly

nation, very welcoming of visitors. If you simply attempt

to engage in another culture, people are always willing

to teach you their ways; whether it’s someone drinking

traditional beer for the first time or a person who speaks a

different language attempting to praat die taal (Afrikaans).

People will humour you because they appreciate the

effort. The more you try, the more you experience this

friendliness. Tourists often marvel at this, and maybe we

should start too.

7. OUR WINE IS INTERNATIONALLY AWESOME

People the world over love our wine. It regularly wins

awards and with good reason – we have the world’s

longest wine route, with thousands of varieties. You can

learn more about wine on page 88.

8. OUR BRAAIS

Actually our food in general is awesome. Nowhere else

in the world does the food represent so many different

cultures. You want curry? Cool. Biltong? Of course. Pap and

nyama? Okay! It’s never boring, that’s for sure! And yes, we

have a wonderful national pastime in braaing.

LOVE SA8 great reasons to

We have an amazing country, celebrate it!

TJOP

Tell us why you love our

Rainbow Nation. Go to

facebook.com/tjopndop

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LOVE SA

Images courtesy Media Club South Africa

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1 whole loin of lamb (allow one to three tjops per person)

Slivers of garlic Sprigs of fresh rosemary Salt and milled black pepper Olive or sunflower oil for basting

INGREDIENTS AND OTHER STUFF

Recipe courtesy Braai in Style published by Lannice Snyman Publishers. See pg.18 for more

Text and images © Recipe from Braai in Style published by Lannice Snyman Publishers

LOIN OF LAMB

WITH GARLIC AND ROSEMARY

A scrumptious

dish that cooks

perfectly on

an open grid or

under the cover

of a dome

BEAR ESSENTIALS Garlic has featured throughout history, mainly for its

medicinal purposes. But in Korean folklore it formed part of their establishment as a nation. How, you may ask?

Well, many moons ago a Korean god called Hwanung came down to Earth. Every day a bear and a tiger would come pray to him. One day, Hwanung gave them each 20 cloves of garlic and some mugwort (an aromatic plant) and told them that, if they stayed in a cave out of the sun and ate only what he had given them for 100 days, they would become human. The tiger tried for a bit, then decided nah … he was hungry. And so he left the cave. The bear, however, stuck it out, and was rewarded by being transformed into a beautiful woman. Hwanung married her and their son developed Korea as a nation. So now you know.

METHOD

1 Let your butcher cut through the bones to allow for easier carving. (You are paying for it, after all.)

2 Insert slivers of garlic into the fleshy part of each tjop and pack a generous sprig of rosemary between each one. Season meat with

salt and pepper.

3 Brown well over hot coals, then cook over a more moderate heat, turning the rack this way and that until it’s done to the desired

done-ness. Fifty to 60 minutes’ cooking time should be sufficient for a nice plump piece of meat; allow less for a leaner joint with smaller tjops. An internal temperature of 65 to 70°C should be just right.

4 It is permitted and often preferable to carve on the grid, so the tastes of all guests can be catered for. Those who prefer pink lamb may

be served first while those with a penchant for burnt offerings can wait a while longer.

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6 lamb shanks (ask your butcher to knick each in two places) 2 peeled onions, cut in half then sliced into rings 2 sticks of lemon grass, smashed until soft then

roughly chopped 6 long sprigs of rosemary Juice of two large lemons 1½-2 teaspoons fresh garlic, crushed 1 teaspoon paprika 1 teaspoon Robertsons Lemon Pepper 1 teaspoon mustard powder 2 tablespoons fresh rosemary, chopped Bunch of fresh mint, chopped ½ teaspoon salt

INGREDIENTS

Recipe courtesy of Sharon Lurie. See pg. 18 for more.

Sharon Lurie was on a mission. In between having her three sons and daughter, she would work in the family business and loved suggesting to customers that they try the different cuts of meat

available. After many years of experimenting, creating and cooking, she soon learnt that each and every cut of the forequarter was special and had its own unique flavour and texture, but how was she going to convince everybody else that there was life after Scotch fillet?

The only way she could encourage customers to try a ‘new’ cut was by offering a foolproof recipe that she had created and prepared many times for that particular cut of meat. The recipe file grew from articles and recipes being shared with the local and international media, to publishing two books, and doing a radio show and TV appearances.

“There’s a ridiculous notion among South Africans that women cannot braai, which leads me to the question, why don’t women braai more often?” She says. It’s something which is echoed over and over by Jan Braai.” The last thing my husband wants to do when he gets home is braai; he’s been dealing with meat, cutting, smoking and cooking on an industrial level. It works well for us because I just love braaing. For me, there is nothing better than the delicious taste of a flame-licked piece of meat. Whether I’m braaing lamb shanks and then slow-roasting them afterwards, barbequing a brisket or sizzling a steak, it’s the flare of the flame that just does it for me.”

With all the load shedding we’re experiencing lately, a braai has to be the answer – whether it’s gas or coal depends on time, weather and your own personal preference.

A simple lamb recipe which works so well for a Friday night Sabbath meal is Sharon’s ‘broasted’ lamb shanks, which is browned first on the braai and then roasted, low and slow until ready to serve.

KOSHER BROASTED LEMON-KICKED

LAMB SHANKS

METHOD

1 Preheat the oven to 150°C.

2 On the braai, brown the lamb shanks on both sides.

3Remove and place them into a roasting dish which has been lined with half the pre-cut

onions, the lemon grass and the sprigs of rosemary.

4Combine the lemon juice, garlic, papr ika, lemon pepper, mustard, chopped rosemary,

mint and salt.

5Pour evenly over the shanks, add the other half of the onions, cover with tin foil and roast

low and slow for about three to four hours. If I’ve braaied them too early before serving, I turn the oven down to 120°C and cook them for about five to six hours.

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Sharon Lurie, award-winning author of Cooking with the Kosher Butcher’s Wife and Celebrating with the Kosher Butcher’s Wife is the wife of Ian Lurie, owner of the largest kosher butchery

and cold meat, sausage and polony manufacturer in South Africa, Nussbaums Kosher Butchery.

“If you thought being the ‘butcher’s wife’ meant an endless supply of the best cuts on the forequarter, you’re wrong!” she laughed. “It’s the same old story of the shoemaker going without shoes.”

KOSHER PAP & WORSSOSATIES62 2ND

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ION

BRAAI

1kg boerewors (I use Nussbaums Kosher because I know nothing scary goes into that wors. It’s pure tasty beef.)

12 wooden kebab sticks (pre-soaked in water)

FOR THE PAP BALLS (This can be made the day before, refrigerated and brought to room temperature before rolling into balls.)

1½ cups mealie meal 1 x 475g tin creamstyle sweetcorn

FOR THE GLAZE 1 cup sweet chilli sauce ½ cup chutney (mild/hot) or 2 tablespoons mild

tomato salsa mixed with 1 tablespoon apricot jam

DIPPING SAUCE (This sauce can be made in advance and reheated.) 1 x 475g tomato and onion mix or tomato braai mix 1 tablespoon apricot jam 1 tablespoon cornflour dissolved in ½ cup cold water

METHODCombine tomato and onion mix with apricot jam and dissolved cornflour in a pot and bring to the boil. Once boiling, turn down the heat and allow to simmer for a minute or two, stirring continuously.

INGREDIENTS

Recipe courtesy of Sharon Lurie. See pg. 18 for more

The first lesson she learnt, marrying into a fourth generation family of butchers, was that the popular kosher cuts such as Scotch fillet and crown roast would never make it onto her table. These were ‘for the customer’ and it was not negotiable. So if it wasn’t one of the popular cuts it became polony or landed up in her pan!

With easy access to a ‘limited’ supply of meat, she started experimenting, creating and improvising with every cut on the forequarter. “Just because we could only eat from the forequarter, didn’t mean kosher meat had to be tough, dry and boring! Who says we were dealt the lousy hand? Who says the inferior cuts are on the forequarter? There’s no downside to any cut on the forequarter as the nutrients are available from both ends of the animal.

Her favourite method of cooking has to be braaing. This recipe is a simple twist on traditional pap and wors. The novelty being that the boerewors and pap are threaded onto a stick, glazed and then braaied. The only problem with this finger-friendly way of serving the pap and wors is the braaier and his/her friends stand around the fire chatting and sipping on beers or wine, eating the kebabs before they get to the table. So you might as well give them the dipping sauce upfront.

METHOD

1Cook the mealie meal as per the instructions on the packet. Remember that you want the pap to be firm enough to roll into balls when cool.

2 Once all the mealie meal is cooked, add tinned sweetcorn and mix well.

3 Reduce the heat to low and allow to simmer, covered, for 15 to 20 minutes.

4While the mealie meal is cooking, place the boerewors into the microwave and cook for about six to eight minutes on high (cover

the meat with paper towel). You can also fry it over low heat on top of the stove. (The boerewors must be ¾ cooked beforehand and allowed to COOL so that it doesn’t fall apart when threaded onto the sticks.)

5 Leave the wors to cool, then cut into 3 to 4cm pieces.

6 Remove the mealie meal from the pot and allow to cool in a bowl.

7 Soak the sticks in water (prevents burning when braaing).

8 When the mealie meal has cooled, roll spoonfuls into small balls (smaller than golf balls). Thread pieces of wors and corn meal balls all

the way along a kebab stick (press the balls firmly around the stick), leaving approximately 4cm at the bottom for holding.

9 Paint the whole kebab (the meat and corn meal balls) with the glaze (chutney and sweet chilli sauce).

10 Braai the kebabs until golden brown. Remember, the wors is almost cooked so all you need to do is brown them, heat them through

and serve with the dipping sauce below.

Can you imagine

any meal without

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H ere’s a great accompaniment to any braai. It’s also ideal for snacking during the game while your mates wait for the main course.

METHOD

1 Combine the dressing ingredients and whisk.

2 Toss the dressing with the cooked pasta in a medium bowl and marinate for two hours.

3 Gently poach the chicken. Place the chicken breasts, Robertsons Chicken Spice and water in a saucepan. Simmer gently for five to 10

minutes depending on thickness until the chicken is cooked through.

4 Remove from the pot and chop.

5 Combine the remaining salad ingredients in a large bowl, add the pasta and chicken, and toss.

BRAAI

DRESSING 50mℓ olive oil 5mℓ Robertsons Mixed Dried Herbs 85mℓ bottle teriyaki sauce 85mℓ white wine vinegar 60mℓ sugar 3mℓ Robertsons Garlic Salt 3mℓ Robertsons Black Pepper

4 chicken breasts 10mℓ Robertsons Chicken Spice 125mℓ water 1 x 200g bag fresh baby spinach 1 x 170g can mandarin oranges, drained 100g dried cranberries or raisins 100g walnuts, crushed 60mℓ sesame seeds, toasted 100g peanut brittle, crushed 500g bowtie pasta, cooked al dente

INGREDIENTS

FESTIVE

PASTA SALAD

“FRESH” baby

spinach, just like

Popeye jnr eats

Recipe courtesy Robertsons

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L et’s face it. A braai is more than just going back to basics and cooking a meal with fire. It’s about having your mates and family over and socialising. So, it will come as no surprise that some of your

guests do not eat meat but will still come over for a braai. And they are expecting to be fed. There are plenty of vegetarian options that will even have some of your meat eating guest reaching for your veggie meals. Here’s one that is a sure fire hit. The name alone will get people interested, let alone the taste.

METHOD

1 Wrap potatoes individually in tinfoil and season with coarse salt.

2 Place potatoes around low coals and cook until soft.

3 In a bowl, mix capers, garlic, onions, chives and cheese. Fold seasoning, olive oil and lemon juice and zest into the mixture.

4 When the potatoes are cooked, cut them down the middle, add butter, season, and top them with your stuffing.

Serves 20

2.5kg large potatoes, rinsed well 200g coarse salt 50g capers, chopped 1 head of garlic, roasted 1 red onion, chopped 100g chives, chopped 1 tub of mascarpone cheese 1 lemon, juiced and zested Salt and pepper to taste 50mℓ olive oil 100g butter

BEHOLD − THE HUMBLE POTATO Back in the 1840s potato crops across Europe were decimated by potato blight. The Irish working class were hit hard by this, as potatoes were their staple diet, and this caused mass emigration, famine and over one million deaths from starvation or disease.

The ancient Incas used potatoes for medicinal purposes. They used raw slices to promote the healing of broken bones, ate them to prevent indigestion, treated frostbite and sunburn with potato juice and eased aches and pains by applying water potatoes had been cooked in.

The world’s largest potato on record was around 3.2kg and was grown by J East and J Busby of Great Britain.

In October 1995 NASA grew their first vegetable in space – none other than the potato. The goal is to feed astronauts on long voyages.

INGREDIENTS

MASCARPONE

STUFFED POTATOES

Tastes better than it looks

Courtesy The Ultimate Braai Master and Cooked in Africa Films

WITH CAPERSAs seen on The Ultimate Braai Master Season 3, cooked by teams Mix Masala, Tikka Boys and Bushies Gone Wild

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T here is nothing I like better than cooking over an open fire. At home, our braai is an extension of the kitchen, and we cook something on it three or four times a week in summer. Even in

winter, if there’s a warm, dry spell the braai is lit and people invited.It seems strange to acknowledge that now. One of my first jobs as a cook

after leaving the Christina Martin Cookery School in Durban was in the bush in Botswana. The places I worked in were called ‘fly camps’, where you weren’t allowed to build anything permanent, and it was completely impractical to haul in anything like a stove. I would cook on a bed of coals that grew, day by day, so that by the end of a week in the bush it was up to my knees. How I hated that fire and the flying embers that would burn countless holes in the tops of my shoes. This wasn’t a braai situation though. It was work.

Certainly, we introduced braai items, but this was outdoor cooking of a different sort; breakfast, lunch and dinner cooked for foreign guests. I would make bread on the fire, bake Chelsea buns, and cakes, roast or stew venison. There was even a steamed pudding recipe that became standard fare. It took a while to get it back, but my love of the taste of braaied, smoky meat eventually won. More than that, cooking on an open fire like that completely cured me of my fear of making and maintaining a fire.

Below is a simple way to make a scrumptious vegetarian pie on the braai.

METHOD

1To make the filling melt the butter in a large frying pan. Chop and sauté the onion over medium heat until soft.

2Sprinkle the flour over the onion and add the spinach, allowing it to wilt. The flour should help absorb the extra

liquid from the spinach.

3Crumble in the feta and stir in the cream cheese and nutmeg. Season with salt and pepper.

4Roll out the pastry on a lightly floured surface. Make a sort of pasty by piling the filling on half the pastry. Leave

an edge that you can press together to seal it when you fold the other half of the pastry over to close the pie. It makes things easier if you have a small folding grid to lay the pastry in – easier to flip.

5Bake on an indirect fire until the pastry is golden on both sides, about 25 to 30 minutes.

Serves four

45mℓ butter 1 onion 15mℓ all-purpose flour 250g spinach 150g feta cheese 115g (half a tub) cream cheese 3mℓ nutmeg Salt and pepper 1 roll ready-to-roll puff pastry (250g)

Since 1992, the annual World Pie Eating Championship is held at Harry’s Bar in Wigan, Greater Manchester, England. In the 2007 competition, entries included a competitor’s dog, Charlie, who had eaten 20 pies and damaged a further 10 the night before the competition, nearly jeopardising the event.

INGREDIENTS

BRAAI Recipe courtesy of Girls on Fire. See pg 18 for more

PIE BRAAI

ON THE

Something a little different to try for your next braai

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W ith the Protea fire in the air and the World Cup in full swing you have no choice but to be inspired and fired up along with the rest of our rainbow nation. With the action taking place

down under and the day/night games reaching us in the early hours of the morning, there could be no better reason to have a braai for breakfast.

In many ways breakfast is the perfect meal to prepare on a braai. What could be better than the fresh morning air infused with the smoky aroma of bacon?

To keep you fired up and motivated throughout the tournament I have put together five great breakfast braai options for you.

1 GIANT BREAKFAST PANHere is a great way to feed the masses for breakfast. Heat your

Manchurian griddle and sauté some bacon until crispy. Remove from the pan and then add two tins tomato and onion mix and two tins baked beans. Let it simmer together for three minutes. Using a spatula, make a small hole in the sauce, then break an egg inside it. Repeat until you have about 12 eggs or more spread over the pan. Sprinkle some chopped chilli, crispy bacon and grated cheese on top. Close with the lid and close the vents. Cook for a few minutes until the eggs are cooked to preference. Garnish with some freshly chopped herbs and serve with crispy toast. Also try adding mushrooms or sausages to spice it up even more. To make crispy toast on the braai you can remove the pan from the Weber, keeping the lid on, just before the eggs are ready. The heat from the pan and sauce will be enough to finish cooking them. Place the grid on the Weber and toast the bread on both sides.

2 SMOKED SHIRRED EGGS WITH HAM AND BRUSCHETTAPrepare an indirect fire. Butter a muffin pan and line the bottom of

each hole with a slice of ham. Break one egg into each hole and pour two tablespoons of cream in with each egg. Place in the braai to cook indirectly and close the lid. As soon as the eggs starts to set sprinkle about two tablespoons of grated cheese and some chopped chives on top of each egg. I like to use a mix of white cheddar and grated parmesan, but use the cheese you prefer.

When the eggs are set but still soft remove and serve with crispy bruschetta toasties. To make the bruschetta simply slice a ciabatta or

BREAKFASTFIRED UP FOR

It’s the most important meal of the day. So why not make it the most enjoyable? Lehan Botha shows you how

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French loaf into slices and then drizzle with a little olive oil and toast on the fire until crisp.

3 BREKKIE STEAK BURGERS ON ROOSTERKOEKThis is a great idea, whether you prepare roosterkoek or use

hamburger buns. Ask your butcher for some thinly sliced sirloin steaks of about 120 to 150g each. Put the steaks flat in a dish and drizzle with Worcestershire sauce, olive oil and a sprinkle of barbecue spice. Grill some streaky bacon until crisp. Have some freshly sliced tomato and grated cheddar ready. The steak and eggs should be the last two items prepared. Prepare some fried eggs in a pan and grill the steaks to required degree of doneness. Remember these thin steaks go quickly, so not much more than two minutes on each side.

Dish all the goodies onto a platter and let everyone build themselves the ultimate steak brekkie burger.

4 SMOKED SALMON, CREAM CHEESE AND RYEThis one is slightly different but tastes delicious. Prepare an

indirect fire and soak a bowl of smoke chips in water. Rye bread is great but you can use any other bread you prefer as well. Prepare some hard-boiled eggs.

Take one side of salmon or a few portions and season with salt, black pepper and a drizzle of olive oil. Place a double layer of foil on top of the middle part of the grid and rub with oil. The salmon is placed on top of the foil as this helps the salmon not to stick to the grid.

Sprinkle the smoke chips on top of the coals and close the lid to

cook. The salmon will smoke while cooking and take about 10 to 12 minutes to be cooked just about medium. To serve you spread a slice of rye with cream cheese then put some fresh rocket leaves and slices of cocktail tomatoes on top. Cut the boiled egg in quarters and arrange on top with the flaked smoked salmon.

5 SOUTH AFRICAN BREAKFAST [NATIONAL JERSEYS ADD TO AMBIENCE]

Boerewors, pap, relish. What could be more South African? To create something a bit more unusual you can do the following. Imagine the marriage of a good paptert with a fried egg and boerewors. Prepare a pot of phutu pap (krummelpap). Bring 1ℓ of water to the boil and add 15g of butter and 5mℓ of salt. Stir in 1kg of maize meal. A carving fork works great for this. Close the lid tightly and cook on a very low heat for about 40 minutes.

Prepare a recipe of tomato barbecue sauce from Tjop&Dop issue 1 page 32 and prepare some caramelised onions and pan-fried mushrooms. Yes, you can add bacon bits as well. In a buttered dish spread some barbecue sauce to cover the base, add pap and mushrooms and onions and repeat. Top the dish with grated cheddar cheese. This dish can be prepared the previous day up to this point and then kept in the fridge until use.

Cook the paptert in the oven at 180°C for about 30 to 40 minutes. Cover with foil for the first 15 minutes. Braai the wors and prepare some fried eggs just before serving. Serve a spoon of paptert topped with an egg and boerewors on the side.

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METHOD

1Wash casings under a cold tap, then soak in a bowl of water with lemon juice. Mince or chop beef, lamb meat, sheep’s tail fat and pork back fat

very finely. Combine.

2 Toast coriander seeds in a dry pan until aromatic, then grind in a pestle and mortar, and sift. Mix with pepper, salt, nutmeg and cloves and

sprinkle over meat. Add vinegar, and mix everything together with a light touch – the key is not to squash the meat.

3 Assemble a hand-wound meat mincer, without the mincing or cutting plate. Pull the mouth of each pork casing as far over and up the output

end as possible. Get an assistant to feed the meat into the mincer while you guide the growing wors with your hands. Don’t overfill, avoid air pockets and, when the casing is full, tie a knot in each end. Braai over hot coals under a sunny sky.

100g large pork intestinal casings 20mℓ lemon juice 1.5kg topside beef 500g boneless lamb leg meat 500g sheep’s tail fat 125g spek or pork back fat 40mℓ whole coriander seeds 15mℓ ground black pepper 20mℓ salt 5mℓ nutmeg, freshly grated 5mℓ powdered cloves 75mℓ brown vinegar

INGREDIENTS

STAR WORSMake your own boerewors

Want to cr

eate your

own champion

wors?

Try this

recipe f

or

starters

Boerewors is based on an o

lder

traditional Dutch sausage called

the ‘verse worst

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30mℓ Robertsons Lemon Pepper 5mℓ Robertsons Crushed Garlic 10mℓ olive oil Robertsons Freshly Ground Atlantic Sea Salt

to taste 1 whole ostrich fillet, approximately 600g

INGREDIENTS AND OTHER STUFF

Size matters

BRAAI Recipe courtesy Robertsons

Ostrich plays a huge role in the braai culture of South Africa. Lean, delicious, low-fat and full of protein − it is revered as one of the healthiest red meats around. Today, most butchers and supermarkets stock ostrich

meat, including steaks and burgers. It’s probably only a matter of time before they start stocking ostrich eggs. This recipe comes straight from ostrich country, the quirky and charming town of Oudtshoorn, the heart of the Little Karoo.

METHOD

1Mix the Robertsons Lemon Pepper, Crushed Garlic and olive oil. Season with a little salt.

2Roll the fillet in this mixture, rubbing it onto the meat so that it sticks.

3Braai over hot to medium coals.

4Turn the fillet until it is cooked to your liking. Remember not to overcook your fillet. Due to its low fat content the

meat can easily dry out.

5 Season to taste.

6 Rest for a few minutes before slicing into medallions.

WHOLE PEPPERED OSTRICH FILLET

An ostrich’s brain is smaller than its eye – it would hardly fill a teaspoon. The Roman Emperor Heliogabalus once had the brains of 600 ostriches served up at a feast during his reign 2,000 years ago. We’re not sure if you would want him at your braai.

Every adult ostrich has around a kilogram or more stones in its crop. Sometimes these stones have been found to be diamonds. Now don’t go stripping that steak in the hope of striking it rich.

Perfect for the weight watchers

Lemon p

epper

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I t is said that music be the food of life. We say braai is the life of food. Still, there are some songs that add to the ambience (or rowdiness) of a braai. Here’s a look at a few chart toppers that have ruled the airwaves over the years.

And to throw your support behind our national teams, we have also included the lines to our national anthem. Please take time to learn them. We don’t need more Ras Dumisanis in our midst.

Africa by TotoOkay, so this wasn’t sung by a South African group, but its catchy melody and instrumentals featuring the marimba are enough to spark up nostalgia. The song was written by the group’s vocalist David Paich who was inspired by an ‘80s television documentary that showed the suffering of the children of Africa. It may have lost the true essence of its meaning over the years, but it is still a firm favourite at sporting events and, dare we say it, political rallies.

Weekend Special by Brenda FassieThere’s little doubt that Ma Brrr was a musical genius who was way ahead of her time, and Weekend Special is arguably her greatest hit, loved across all spectrums in South Africa. The song speaks of a part-time lover who only visits on the weekends. Why not have your own weekend special? No, that’s not what we are saying. We are referring to having your mates over for a weekend braai.

Impi by JulukaIt’s hard to believe that Johnny Clegg and Sipho Mchunu formed Juluka way back in 1969. Back then, the group had to keep a low profile as a multi-racial music act was frowned upon. The White Zulu has left an indelible mark on the South African music scene and his songs, including Impi, Scatterlings of Africa and Asimbonanga inspire a sense of pride in our rich heritage. Best played

before the big match, this is a song that will instil fear in the opposition when sung by a group of SA supporters.

Pata Pata by Miriam MakebaThis song made it all the way to number 12 on the Billboard Charts back in 1967. Amazingly, there have been more than 30 cover versions of Makeba’s signature song. Pata pata means ‘touch touch’ in Xhosa and is a sure winner when it comes to getting the party started.

World in Union – PJ PowersThis year marks 20 years since winning the 1995 Rugby World Cup. For those who witnessed it live, saw it on television or heard the match over the wireless, it will be one of the most memorable days in South African history. On that day, rugby united a country that was only in the infancy of its democracy. The song is actually the theme song for the Rugby World Cup and has been performed by various musicians during the opening ceremonies of the tournaments. In 1995, it was sung by PJ Powers and Ladysmith Black Mambazo. That version also features on the soundtrack of Invictus (yes, the movie featuring Matt Damon with a terrible South African accent).

Waka Waka by Shakira, featuring Freshly GroundShakira’s voice may not appeal to everybody but she certainly comes up tops in the looks department. And her hips don’t lie; this girl has got those dance moves down to a tee. Written for the 2010 Fifa World Cup, it features local group Freshly Ground. Our World Cup may be a distant memory but you will be hard-pressed to get this catchy tune out of your head. (Yes, we know you are singing it right now.)

Show Dem (Make the Circle Bigger) by JR featuring Hip-Hop PantsulaYou could safely say that this was the unofficial anthem of the 2010 Soccer World Cup. Remember those shouts

TAKE

BRAAI

NOTE Songs that ignite our patriotic spirit and make us break out in chorus

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of ‘Show Dem Bafana!’ filling the stadiums and pubs? Interestingly, the song had nothing to do with football, but its use in a cellphone advertising campaign made it popular. JR certainly showed us and the song was a huge success, earning the versatile hip hop star millions in the process.

Nkalakatha by MandozaIf ever there was a song to psyche up our national teams, this would be it. It would also be the case if you ever wanted to get a wedding party started. It simply sparks emotions of courage and determination. This is our very own Braveheart soliloquy. This kwaito track reached multi-platinum status and topped the charts of both traditionally black and white radio stations. It was also the song of choice when former pace bowler Shaun Pollock came out to bat. Research on the net doesn’t quite reveal what the song means. Who cares? Just play it for our boys before they face the All Blacks.

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Nkosi sikelel’ iAfrikaMaluphakanyisw’ uphondo lwayo,Yizwa imithandazo yethu,Nkosi sikelela, thina lusapho lwayo.Morena boloka setjhaba sa heso,O fedise dintwa le matshwenyeho,O se boloke, O se boloke setjhaba sa heso,Setjhaba sa South Afrika – South Afrika!Uit die blou van onse hemel,Uit die diepte van ons see,Oor ons ewige gebergtes,Waar die kranse antwoord gee,Sounds the call to come together,And united we shall stand,Let us live and strive for freedom,In South Africa our land.

NATIONAL ANTHEM

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PRODUCTS

DRINK UP

LEAGUE OF BEERS BELGIAN BEER MIXED CASE Legend has it that the craft beer movement started in Belgium. Well, that’s not strictly true, but Belgians sure know their beer. With thousands of breweries and hundreds of types, there’s no one style that can be called ‘Belgian beer’. For a selection of some of the best Belgian beers, this mixed case is the ultimate guide.

R499 Leagueofbeers.com

IXON SOMMELIER CORKSCREW Say what you want, not all corkscrews are the same. Take this one for instance. Designed for opening a wine bottle quickly and easily while standing up, the Sommelier corkscrew comes with a small knife to cut off the foil from the neck of the bottle, a small corkscrew, and a lever to work even the stiffest cork from the neck of the bottle.

R799 Yuppiechef.com

BEERGUEVARA BOTTLING TOOLKITTake your home brewing to the next level with this bottling toolkit. It helps keep your hands dry and your beer clean, in the bottle and off the floor. The set includes a bottling wand for easy siphoning, a shake siphon for hands-free siphoning, and a bottling bucket with tap for even distribution of the brewing sugar and limited wastage. (Wand may also be used to magically turn warm beer refreshingly cold.)

R399 Yuppiechef.com

FRIDGE MONKEYThe Fridge Monkey is one of those products that no kitchen should be without. The flexible rubber mat is designed to maximise storage space and stop bottles from rolling about in the fridge or on a counter. It’s also perfect for playing 99 bottles of beer on the wall. Drinks not included.

R69leagueofbeers.com

Things you simply must have

MENU WINE BELT THERMOMETER A glass of red wine is best enjoyed at room temperature. But what temperature is that, and how do we figure it out? Now, it’s much easier with Wine Belt. Simply strap the thermometer around the belly of the bottle and be sure you’re serving wine at the perfect temperature to be enjoyed properly. The correct temperature ensures that the correct taste and bouquet are experienced.

R599 Yuppiechef.com

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VACU VIN COCKTAIL CONNOISSEURS GIFT SETImpress your friends and family. More importantly, make sure their glasses are always full with this cocktail set. This set includes everything you need to get you on your way to being an expert mixologist. With recipes on sticks, shot measures, shakers, and all things cocktail, you’ll be slinging tequila until sunrise. Bottoms up, folks.

R489 Yuppiechef.com

MELLERWARE ICE MASTER ICE MAKERForget that last-minute rush to the petrol station for ice. Keep your ice stash topped up and ready to go with this speedy ice maker, which can make eight bullet-shaped ice blocks in just 10 minutes. Simply fill with water and switch on. A viewing window allows you to monitor the progress (and you thought you could only watch paint dry).

R2,499 Yuppiechef.com

BEERGUEVARA MOLOTOV Fear not. This is not the kind of Molotov cocktail that goes ‘kaboom’. Instead, this will get you well on your way to becoming a master craft beer brewer. From all the necessary tools to good quality ingredients, this system will have you perfectly kitted out to create a homemade beer of your own in just a couple of weeks. Even better, you can choose your poison and select from Red Lager, American Pale Ale and Irish Stout varieties.

R650leagueofbeers.com

SODASTREAM SOURCE SODA MACHINEMake your own mixer or keep the little ones on a sugar rush with the Source Soda Machine. Oh so sophisticated, it is designed to be simple. It has a snap-lock mechanism, and a simple illustration for how much CO2 is being added. Make fizzy drinks at the push of a button, and do your bit to keep plastic bottles from the landfills.

R1,649Yuppiechef.com

Disclaimer: Prices and descriptions correct at time of going to print

PLASTIC BEER PICNIC GLASSESIn all the merriment of a braai, it is not uncommon to break a glass or two … or three. Of course, you could just say it was a Greek-styled theme, or get these plastic beer glasses. Designed to equal the quality of proper beer glasses, they are lightweight and unbreakable. They are also designed to showcases the colour and clarity of all types of beer, much like fine glassware.

R298 Yuppiechef.com

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SIR MIX-A-LOT

Cocktails for the manne

TEXT: Arno Visagie

L et’s face it. Not every man is keen on chugging down a few cold ones or sipping on Klippies and Coke at a braai. There’s no need to be left out – just

ask for a cocktail. But, to still be one of the manne, we suggest you ask for one of these ‘manly’ cocktails which are dead-easy to prepare. Be sure to use a deep tone of voice and please don’t ask for an umbrella; straws are acceptable.

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CAIPIRINHA Half a lime, cut into wedges 2 teaspoons sugar 60mℓ cachaça

DIRECTIONS: Mix the sugar and lime in a cordial glass (the short, stumpy one). Fill with ice and add the cachaça. Stir briefly and garnish with a lime wheel if desired.

CHERRY BEER 2 bottles pale ale 1,5 cups sour cherry nectar

DIRECTIONS: Fill a large pitcher with ice cubes. Stir in pale ale and sour cherry nectar. Garnish with lemon wedges.

So easy, it can be done in a jiffy and then it’s back to the braai and the game.

TEQUILA SUNRISE 40mℓ El Tesoro Reposado

tequila, chilled 120mℓ fresh orange juice A dash of grenadine

DIRECTIONS:Add the tequila and then the orange juice to a chilled highball glass. Float the grenadine on top and garnish with an orange slice and a cherry.

CLASSIC MARTINI Dry vermouth 60mℓ vodka, chilled

DIRECTIONS:Pour a little bit of dry vermouth in a chilled martini glass and swirl to coat the inside of the glass. Dispose of excess vermouth. In a shaker full of ice, gently swirl or stir the vodka before straining into the glass. Garnish with olives or lemon twist (tuxedo and suave English spy accent not necessary).

TOM COLLINS 60mℓ gin 30mℓ lemon juice 1 teaspoon sugar 90mℓ club soda 1 maraschino cherry 1 slice orange

DIRECTIONS:In a shaker half-filled with ice cubes, combine the gin, lemon juice and sugar. Shake well. Strain into a collins glass almost filled with ice cubes. Add the club soda. Stir and garnish with the cherry and the orange slice.

OLD-FASHIONED 90mℓ brandy 4 dashes orange bitters 1 teaspoon sugar 1 dash water

DIRECTIONS:Mix the sugar with the bitters and the water in the bottom of an old-fashioned glass. Add the brandy and some ice cubes. Stir, garnish with a lemon peel, and serve.

And something for the ladies …

The tequila sunrise

was still relatively

unknown in 1972 when,

during the Rolling

Stones’ tour of the

US, Mick Jagger took

a liking to them, even

later dubbing this

period the ‘cocaine and

tequila sunrise tour’.

James Bond’s predisposition for his martini ‘shaken, not stirred’ comes from Harry Craddock’s 1930 guide The Savoy Cocktail Book, which advocated this method of preparation.

In 1874 it was not uncommon for people to speak

of a nonsensical character called Tom Collins in

such a way that angered people who were told Tom

Collins was speaking badly of them. They meant

the drink all along, but it was such a craze that

newspapers even ran stories of fake sightings.

Even though, in its pure form, this cocktail contains large amounts of bourbon, it started out as a pre-breakfast drink many moons ago.

Fact: Beer is a contributor to gout. Fact: Cherries have a variety of health benefits, including warding off gout. So we reckon putting cherries into beer is genius. Enough said.

Rumoured to have been originally concocted to treat Spanish flu, this tasty drink at one stage contained garlic and honey. Delightful.

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In JAPAN you really shouldn’t pour your own drink. Each round has an appointed ‘pourer’ who fills everyone’s glasses. The process is repeated until everyone in the group has had a turn as pourer. Ya, you may want to rethink going out in large groups unless you want to end up legless …

We all know RUSSIANS are famed for their vodka – and they don’t mess around when drinking it. To use a mixer is seen as cowardly, so you should put on a brave face and take it neat. Also, if you open a bottle, be prepared to finish it, placing all empty glasses and bottles under the table rather than on top.

It’s efficient, but can land you in real trouble when trying to explain to the officer just how many drinks you’ve actually

had … In the CZECH REPUBLIC, barmen keep filling your glass unless you indicate that you’re done by placing a coaster over it. They also have a superstition. When toasting, never cross arms with anyone – it will mean seven years of bad sex!

In Dawson City, CANADA, around 1973, a miner lost his toe. And for some odd reason this started a really disgusting tradition at a local bar. If you order the Sour Toe cocktail it comes with a real human toe in it. If you down it all you get a certificate – but only if you let the toe touch your lips!

Miners in BOLIVIA have a pretty harsh life, so little wonder then that drinking before work is commonplace. But there is a deeper meaning behind it other than drowning sorrows. They drink pure grain alcohol and say that its purity will inspire El Tio, a demon that rules the underground, to help them find a vein of minerals.

In ICELAND 1 March is Beer Day. They also celebrate their drunkest weekend of the year, Verslunarmannahelgi (ironically very difficult to pronounce when drunk), in August.

DID YOU KNOW?

BOTTOMSUPPeople the world over love a good tipple. And there are a number of rather odd traditions that go along with it …

DID YOU KNOW?In 17th century ENGLAND wine must have been really

bad because they would add spiced bread to it to

increase its flavour and reduce its acidity. Hence, the

tradition of ‘toasting’

DID YOU KNOW?In AUSTRALIA if someone asks you to shout, it doesn’t mean you should start yelling – it means it’s your turn to buy a round. It’s considered very rude not to take your turn to shout, so never go out drinking without sufficient cash.

DID YOU KNOW?In BRITAIN there is a very distinct pub culture. Experts reckon that the social aspect of drinking together, playing games like darts and pool, and partaking in pub quizzes is important to usually reserved Brits, as it gives them the type of interaction they don’t receive elsewhere. Pubs are so ingrained in communities they often have their own football or cricket teams, and enter leagues for either sports or quizzes.

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This may not be a regular occurrence (we hope) but in the UKRAINE, a bride must watch her shoes carefully because if they leave her feet for even a minute, they will be stolen and thrown around, and ultimately used to drink wine from. We’re not sure who that is more gross for – the people drinking the wine or the bride who gets a soggy shoe back …

In KAZAKHSTAN the drink of choice is kumis, fermented horse milk with roughly the same alcohol percentage as beer. It comes in big communal jugs and, as it is sacrilege to waste, if you have any left you must pour it back into the jug.

In PERU groups of friends share glasses and drinks, passing them round until the contents are finished.

In BELGIUM, Trappist beers are only allowed to be brewed in monasteries. This is to ensure that the beer is made for quality rather than profit. Proceeds from the sales go towards the monks’ living expenses and the monastery’s upkeep. Any excess goes to charity. So you can drink your beer knowing you are contributing towards the greater good!

BAVARIAN beer gardens originated when brewers, lacking modern refrigeration techniques, dug cellars deep into the

ground and planted chestnut trees above them to provide shade. They soon realised that this lush setting lent itself to social gatherings and created beer gardens for their customers. People brought their own food and relaxed while enjoying their favourite brews, a tradition that carries on still.

To do a DUTCH kopstoot (head butt), take a shot of jenever (Dutch gin) and chase it with a beer. If you want to look like a pro, don’t use your hands for the shot.

In COLOGNE, Kölsch is drunk in small glasses of around 200mℓ. You may think this is not a lot, but as your waitron keeps bringing them until you indicate you are finished by placing a beer mat over the glass, you could end up pretty pickled! Oh, and do not expect service with a smile. The waiters are notoriously unfriendly, and this is expected and accepted.

And finally, right here at home, traditional beer umqombothi is made for many occasions, from weddings to funerals, and is seen as a way to communicate with ancestors. Served in big drums called gogogos, family and friends gather to share the drink. If you’ve married a Zulu guy, one way to impress your in-laws and be a good makoti is to brew a proper traditional beer. You’ll be judged on it, so best learn how!

The way Germans dress up for Oktoberfest is called Tracht, which is lederhosen for the men and dirndl for the women. The women’s dirndl includes an apron, and the way it is tied can indicate marital status. Tied to the left means available, to the right means taken, to the front indicates virginity and to the back means the lady is widowed

DID YOU KNOW?

UPDID YOU KNOW?In CHINA, social decorum dictates that glasses be filled to the top before a toast, starting with the oldest people (respect!). It’s considered very undesirable to refuse a toast, so you must take part unless you have a really valid reason for not doing so, in which case you can appoint someone to drink for you. Make sure you do not hold your glass higher than anyone older than you, clink glasses, down all the contents, then place your glass upside down on the table to show you haven’t left any.

DID YOU KNOW?In GEORGIA it is not unusual to have to partake in 20 to 30 toasts per meal – this could be for anything: mothers, grapes and so forth. And you must salute for each toast unless you don’t mind being seen as rude.

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BREWSKI?FANCY A

Craft beer continues to gain popularity

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The winning brew from left: JC Steyn, Managing Director/Head Brewer, Alastair Gillespie, Brewer, Roxy Pretorius, Head Chef, and Ernst Van Rensburg, Operations Manager

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From Clarens to Cape Town and Delmas to Durban, craft beer continues to win over new admirers. What is driving this trend? We spoke to Alastair Gillespie of Devil’s Peak Brewing Company, winners of the

2014 SAB South African Craft Brewers Competition, to find out more.

What inspired the name of your brewing company?Devil’s Peak mountain exudes a certain air. It’s steeped in rich history. It’s a rebel. We wanted to embody that rebellious spirit with the brewery, pushing styles to the limit while letting South Africans experience beer in a way they never have before.

What is the secret to your brewing success?Meticulous detail in every step of the brewing process coupled with the best ingredients from around the world. It’s a recipe for excellence.

Is your beer available commercially?We’ve been selling our beer since 2012 and you’ll find us all over Cape Town, Jo’burg and Durban.

Why has the craft beer phenomenon taken off so positively in South Africa?I think South Africa (Cape Town especially ... ahem ... thanks hipsters) keeps quite a keen eye on what the rest of the world is doing, and it’s only natural that people are starting to expect local crafts such as brewing to meet the standards they might have experienced overseas.

How long did it take you to brew your winning craft beer?The King’s Blockhouse takes about three weeks to brew from start to finish; a bit longer than our other brews as we give it a lengthy dry hop to get those awesome citrusy-piney India pale ale (IPA) aromas.

What is the most potent brew in your offering? It’s got to be the Imperial IPA. It’s got a similar malt backbone to Blockhouse, just revved up a few notches, and then an exorbitant amount of hops added throughout the brewing and fermentation process makes this 7.5% beer our number-one knock-your-socks-off choice.

Do you have a top three craft beers that you would recommend?Locally, I would have to recommend our Black IPA, which you can generally only get at our Tap Room at the brewery. I also really love CBC’s Pilsner for the crisp, refreshing, bitter lager you need on a hot day. The Lakeside American pale ale is also a sessionable favourite among my friends and me.Internationally, Liefmans Goudenband is probably my

favourite beer at the moment. If I can get my hands on it, Wookey Jack from Firestone Walker is delicious and dark, a thick, rye-rich IPA. I’ve only had it once but the Westvleteren 12 did live up to its name and would also have to be on my list of top beers.

What should you never wear to a braai?Trinitrotoluene trousers

Come on bro!

A Century? I

just wanna get

home and braai!

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H TSHOT

South African cricketing great Albie Morkel on braais, playing around the world and keeping his housemates out of trouble

Albie Morkel is a seasoned cricketing campaigner. The former Proteas all-rounder has showed his mettle with bat and ball in tournaments all

around the world. He has also represented South Africa in 58 ODIs and 49 T20-Internationals. Albie chatted to Tjop&Dop about South Africa’s chances at the World Cup, his travels around the world and his favourite dop at a braai.

Besides South Africa, which has been your favourite place to play? Australia, because the conditions are very similar to South Africa’s and the quality of cricket played is always challenging. From a cricketing experience point of view, I like India just because of the fanatical support.

You are a hard-hitting batsman and an accomplished bowler. Which do you prefer though?Bowling hurts these days so I much prefer the batting side of things.

You used to share a house with AB de Villiers and your brother Morné. What was that like?Great. I shared not only a house, but a lot of cricket memories at that time. I was like a ‘father’ figure to the other two and had a continuous struggle to keep them out of trouble.

Did the three of you braai a lot?Yes, almost every evening.

Do you braai often now that you are back in SA?Yes, I am an outdoors person and love spending time around the fire with family and friends. I have a boma, pizza oven and braai area at home so most of the cooking is done between these three.

If you had to host a braai for only two people, who is the one teammate you would invite?Jacques Rudolph. We share a lot of the same interests such as fishing, hunting and photography.

You’ve tipped South Africa to win the Cricket World Cup. What do you feel our team’s strengths are?Our batting is very strong with AB and Hashim [Amla] leading the way. Our firepower in the bowling line-up will blow teams away. If we post a good total consistently, teams will struggle to dominate our attack.

Do you have a favourite meat dish at a braai?Yes, I do: lamb tjops in my double cream yoghurt and masala marinade or balsamic-infused rib-eye steak in the pizza oven.

What should one never speak about at a braai?Cricket

Do you have a favourite drink at a braai?Start off with a beer followed by a drop of red wine to accompany the meat.

PRO-FILEImage courtesy Gallo Images/Duif du Toit

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FOUR COUSINS FIVER RANGEThe popular Four Cousins brand has entered the ready-to-drink beverage market with its fruity, wine-based Four Cousins Fiver range. The range is available in 340mℓ bottles in five flavours: Black (zesty with a ginger zing), Bold (pomegranate), Blush (strawberry and litchi), Cool (apple, lime and cucumber) and Crush (apple and pear).

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WINE ‘N BRAAI

MURATIE BEN PRINS CAPE VINTAGE 2010 Muratie’s popular Cape Vintage pays homage to the estate’s legendary Ben Prins, winemaker at Muratie from 1957 to 1987. It’s a seamlessly-integrated port that marries alcohol, fruit and acidity into a delicious bundle of flavour – expect plum cake, mulberry fruit and a generous seasoning of perfumed spice.

DE KRANSCAPE PINKThe first of its kind, the De Krans Cape Pink is made from traditional port varieties Touriga Nacional, Tinta Barocca and Souzão, where the grapes were allowed only a few hours’ skin contact and the juice then cool-fermented for approximately five days before fortification with unmatured brandy spirit. The result is a port with a vibrant blush colour, rich and ripe flavours of fresh red berries and a long, lingering aftertaste.

FLEUR DU CAP UNFILTERED Inspired by nature and harking back to more traditional, hands-on winemaking practices, the Fleur du Cap winemaking team manages to unlock the natural style inherent in the best grapes from select parcels of vines grown in a diverse range of vineyard sites, terroirs and micro climates throughout the Western Cape. The Unfiltered Sauvignon Blanc 2014 is a true expression and comprises a mélange of fig leaf, classic gooseberry, asparagus and delicate tropical fruit aromas.

Reds and whites that go well with your tjops

There’s no need for a formal sit-down setting to enjoy a glass (or two) of wine. It doesn’t have to be served at a dinner party by an English fellow named Giles in a tuxedo. A glass of the gods’ nectar

goes down just as well at a braai. So here’s our pick of wines. They can still be served by Giles in his tuxedo if you so desire.

Red or white?

In ancient Rome it was

forbidden for w

omen

to drink wine. If a

husband found his w

ife

drinking wine he would

be allowed, by la

w, to

kill her (thankfully we

have become a lot m

ore

civilised now).

This is for the teetotallers. Über Flavour’s Brew is an ice tea that is made using 100% fresh fruit juice and Rooibos sourced in South Africa. High in antioxidants, they are available in three variants; Honey and Lemon, Apple and Cinnamon, and Mango and Vanilla

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WHITE WINESANGRIAA great refreshing cooler for a lazy Sunday braai

H ere’s a refreshing thirst quencher that is simple to make, won’t break the bank and will add to the

festive attitude of your braai.

INGREDIENTS 125mℓ water 125mℓ sugar 3 cardamom pods 1 lemon, sliced 5 sprigs fresh mint 100g fresh raspberries 750mℓ Sauvignon Blanc 750mℓ sparkling water or soda

METHOD

1In a small saucepan, combine the water, sugar and cardamom pods. Bring to the boil, stirring

constantly so all the sugar dissolves.

2 Remove from the heat at boiling point and set aside to cool.

3 Pour the sugar syrup into a large jug when it is cool and add slices of the lemon.

4 Stir in the mint and raspberries.

5 Add the wine – choose a good one – and allow it to sit and infuse for a while.

6 Just before serving, add ice and the sparkling water.

Recipe courtesy Girls on Fire. See pg. 18 for more

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I n recent years there has been a growing awareness of South African brandy’s quality credentials, helped by the growing number of bartenders who appreciate its versatility and who are using the spirit creatively in a myriad

of cocktails.Brandy is made from grapes, mostly from Colombar

or Chenin Blanc varieties, and created in a way that expresses their fruit-driven flavours, which invigorate the end-product to taste. South Africa has the ideal climate to produce grapes with high acidity and low sugar levels.

The country’s brandy masters double-distil a high quality base wine in traditional copper pot stills. South African pot still brandy is governed by strict production regulations and must be aged for at least three years in small French oak casks. This means that the quality of even South Africa’s entry-level products is of a high standard. And with brandy having been distilled in the Cape for over 300 years, distillers have refined the art of producing exceptional brandies.

What’s your style?No matter how you prefer to drink your brandy – neat, with a splash of water, in a cocktail or with a mixer such as ginger ale – there is a brandy tailored to suit your individual taste. Many brandy drinkers opt for the ‘perfect serve’, which is to simply appreciate the fruity, fresh taste of brandy, neat and in a brandy balloon – just the way the master distillers intended.

The smoothest and most intensely-flavoured brandies are those that have been pot stilled. These brandies, made in the same way as the famed cognacs from

France, are crafted to be savoured, enjoyed neat or with a drop of water, a dash of soda or a block of ice. The fullness of flavour comes from the rich, fruity aromas concentrated during distillation in traditional copper pot stills that combine with spicy, vanilla and woody characters imparted during wood maturation.

Examples of pot still brandies are Oude Meester Souverein or Demant, or others such as Collison’s White Gold or Flight of the Fish Eagle, which are the perfect brandies to begin a journey of brandy discovery. Blended brandies are designed to be consumed with a mixer, with the growing cocktail culture driving this style. Examples are Richelieu International and Klipdrift Premium.

Vintage brandy fits between blended and pot still styles, delivering a drier, more wood spice driven brandy with a more palate-cleansing finish. These include Van Ryn’s 10-year-old and Richelieu 10-year-old.

The ideal glass to serve brandy in is the brandy balloon. While many people believe that brandy balloons should be heated before serving, this is in fact a myth. Heating the glass causes the alcohol flavours to rise to the top before the fruit aromas. This also means that a brandy glass should be held at the base, and not with your hands around it.

South African brandy has a rapidly growing reputation for consistent exceptional quality, validated by the fact that South African brandies have taken the title of ‘Worldwide Best Brandy’ no less than 11 times in 13 years at the highly prestigious International Wine and Spirit Competition in London. This honour has not been bestowed on just one or two producers, but has gone to a number of producers, proving that South Africa has a broad base of quality brandies coming out of the region.

Whether you sip it out of a polystyrene cup or swirl it around in a glass, South African brandy is among the best in the world

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SUNSHINE IN A GLASS

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Beer does not make you gain excessive weight or give you a ‘beer belly’. This is according to research carried out by a group of British and Czech researchers in 2014. The researchers carried out an experiment which embraced more than 2,000 Czech beer lovers. No connection between the quantity of beer consumed and the size of the participants’ waists was established, it was reported. The scientists came to the conclusion that the cause-effect relation between beer and obesity is fundamentally wrong.

The participants were randomly selected men and women, 25 to 64 years old who were either absolute teetotallers or drank only beer. The research showed that Czech men consume on average 3.1 litres of beer per week, whereas women stopped at a moderate 0.3 litres per week.

After questioning, the participants passed a medical examination: their weight, waist and hip measurements were established, and their body mass index was calculated. All these indicators are necessary to establish the degree of obesity.

Having processed the results, the researchers stated that they found no connection between the amount of beer usually consumed by the participants and obesity, and also noted that the development of a ‘beer belly’ is not a result of drinking the foamy beverage.[Source: pilgrim.co.uk]

WHAT BEER BOEP?

MATCH MADE IN ALEA bride would distribute ale to her wedding guests in old-age England. In exchange, they would give money as a gift/donation to the newlyweds. The beer was known as ‘Bride Ale’, and this is where the word ‘bridal’ comes from.

BEER BY THE NUMBERS

1810The year that the very first Oktoberfest

was held in Munich

500 GALLONS The amount of beer that US President

Theodore Roosevelt once took with him on an African Safari. Didn’t he know you can’t drink and ride?

400+The number of known types of beer in the world

$1,000The cost of the most expensive beer in the world.

It is called Vielle Bon Secours at the Bierdomein London. [We’ll take a six-pack – ed]

1040ADThe year that the Bayerische Staatsbrauerie near

Munich (in Germany) was founded. It is the oldestclaimed functional beer brewery in the world

60 minutesThe time it takes for your body to

break down one drink. Drink faster thanthat and you will end up drunk

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LIVE LONG. DRINK BEERHarriet Brooks from Birmingham (UK) was named the biggest beer-lover among patrons of a London pub in 1991. The 91-year-old lady claimed she had been drinking more than a litre of beer daily since the age of 18. Thus, it was estimated that the old dear drank an astounding 70 tonnes of beer over 73 years.

WOULD YOU LIKE SOME BEER WITH YOUR COFFEE?A milk farm in Augsburg, Germany, recently presented the recipe of a new beer brewed on the basis of milk. The beverage includes neither malt nor hops and its taste does not differ from traditional beer at all. The manufacturers said it was a beer designed for drivers.

DID YOU KNOW?Four thousand years ago there was a beautiful tradition in Babylon: the father of the bride made a Beer Month for the bridegroom during the first month after the wedding. This means that the newly-married man could drink beer chock-full at his father-in-law’s expense. What a pity some traditions die.

THIS IS NOTHING TO SNORT AT …Brewers in Peru are planning to export beer made with coca to South Africa. Peruvian farmers in Peru are extolling the virtues of beer made with coca in an attempt to erase the stigma attached to the Andean leaf used to make cocaine. Currently, a plant in the south of Peru produces up to 180,000 bottles of the brew per month, and the product is already available in tourist places like Machu Picchu for just 20 nuevo sols (about R80). The brewers of the original beverage plan to export it not only to Latin American nations such as Venezuela and Argentina but also beyond the continent, to South Africa.

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GAUTENGCountry Meat FourwaysCnr Sunset Ave and Forest RoadDesign & Décor CentrePineslopes FourwaysTel: 011 465 0664 / 011 467 7362

Country Meat Kroonstad33 Buitenkant Street KroonstadTel: 056 213 1503 / 056 212 5455

Country Meat BryanstonEpson Downs Shopping Centre,Cnr Sloane Street and William Nicol DriveBryanstonTel: 011 463 4730

Eland Butchery & Billies Biltong DistributorsFreshness & quality guaranteed since 1969 183 Pretoria RoadWitfieldBoksburgTel: 011 826 2321

Euro Butchery & DelicatessenCnr Rinyani & KanniedoodWeltevredenparkTel: 011 475 1465

Farm to Kitchen Butchery and WholesaleFOODHUB Silverton240 Simon Vermooten RoadPretoriaTel: 012 749 0400

Fatbellys ButcheryCnr Robert Broom Drive & Lud Hersch StrNoordheuwelKrugersdorpTel: 011 954 0115

Feinschmecker Factory Shop47 Machine StreetElsburgGermistonTel: 011 827 7644Email: sales@feinschmecker.co.zaWeb: www.feinschmecker.co.za

Meat Empire85 Princes AvenueBenoniTel: 011 421 8036/8

Morgan Abattoir (Pty) LtdAbattoir, Wholesale, Deboning and Offal 2107 Javelin RoadGeduld Ext 4SpringsTel: 011 362 4471/2

Oaklands ButcheryOaklands Shopping Centre,Cnr Pretoria and Kruger StreetOaklandsTel: 011 728 4877

Roodt Meat FloridaShop 14 Beacon Isle MallOntdekkers RdRoodepoortTel: 011 672 4592

Seemann’s Finest Quality Meat25 Hammer Road Strijdom ParkRandburgTel: 011 792 1410

Sloane Meat MarketBest of Joburg winner 2013/2014 Best Butcher and Best BiltongCnr William Nicol & Sloane Street BryanstonTel: 011 706 2027

Uitkyk Meat and SupermarketOne stop shop for every braai ... every occasion165 De Boulevard Street Silverton PretoriaTel: 012 804 3280Email: info@uitkykvleismark.co.zaWeb: www.uitkykvleismark.co.za

Uncle Dan’s ButcheryCnr Egret and Ibis StreetTedstonevilleGermistonTel: 011 824 3920

Vaal MeatShop 21 & 21A Checkers CentreUmtata StreetThree RiversVereenigingTel: 016 423 6601

EASTERN CAPEVan Rensburgs Foods60 Courtenay StreetGeorgeTel: 044 874 2045/6

WESTERN CAPEEikeboom Slagtery Stellenbosch19 Plein Street StellenboschTel: 021 886 5731

Eikeboom Slagtery BottelaryDevon Place CentreCnr.304 Bottelary RoadsKoelenhofTel: 021 865 2559

Joostenberg Deli Klein Joostenberg FarmR304 MuldersvleiTel: 021 884 4206/ 021 884 4141

Raith Gourmet Constantia8 High Constantia Centre Cnr Groot and Constantia Main Rd Constantia 7806Tel: 021 794 1706

Raith Gourmet Gardens Centre38 Mill Street Cape Town 8001Tel: 021 465 2729

PLACEMeating

Try one of our preferred butchers or delis for your next braai.

DIRECTORY

To advertise here call011 468 2090

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TO ADVERTISE HERE CALL

OUR HOT LINE011 468 2090

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1 Nothing beats a real wood fire.

2 Gas is Afrikaans for a guest at your braai, not something you braai with.

3 Braaing is the only fat-negative way of cooking food. Even when you steam food, the fat in it stays behind. When you braai, the fat drips out. Be healthy and braai your food.

4 Try never to braai with indigenous wood. Alien vegetation like Rooikrans and black wattle drink lots of groundwater, so rather burn them. Besides, after all these sports world cups in which they’ve knocked us out of, it feels good to burn Australian rubbish.

5 Braaing is a direct form of energy use, from the coals to your meat. With conventional electricity there is a lot of spillage between the power plant, power lines, electricity box, wires, stove and pan. If you love the earth, braai.

6 Have enough ice at your braai. Use it for your Klippies and Coke, to keep beer cold, and to treat burn wounds with.

7 Smoke flies to pretty people, so have enough of them at your braai and there will be no smoke in your eyes.

8 Animals eat grass, leaves and vegetables all their lives and convert it to meat. Eating meat is like eating vitamin pills.

9 A cow must only be killed once. Do not braai your steak until the flavour is dead.

10 A braaibroodjie is your chance in life to have your bread buttered on both sides – use it.

THE LAST WORDExtract courtesy Fireworks by Jan Braai

WITH JAN BRAAIThese are the Jan Braai rules. Read them, take them to heart and use them in your everyday braai

FIRESIDE CHAT

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ISSUE 2 – 2015w

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