Jan Braai’s National Braai Day Steak is a perfect partner to the newly released Delaire Graff Botmaskop 2018, red wine blend by Morné Vrey...
De Grendel Shiraz 2016, silky as a Persian rug, perfect with Jan Braai’s Democratic Lamb Salad on the last day of Heritage Month.
Jan Braai's Lamb Korma Potjie Jan says, "Korma is one of the world’s most popular curries and is traditionally prepared in a potjie on the fire. It’s been around since way before the days of electricity, and back then it was really the only way to do it. Prepare it with the actual spices as
Jan Braai's Pork Chop Carbonara Jan says, "The inspiration for this recipe was quite obviously found in the classic Italian pasta dish with its origins in Rome, the bacon carbonara. It is interesting to note that carbonaro is the Italian word for ‘charcoal burner’. Now as we all know, there is one thing better than
Jan Braai's Ponzu Sauce Steak Jan says. "There are three parts to this Japanese-inspired recipe: sauce, braai and presentation. Making the sauce is very easy, as you just reduce some stuff in a pan until you like the consistency and taste of it. In terms of the meat, I like to trim away excess fat
Jan Braai's Jamaican Jerk Chicken Jan Braai in his latest book Red Hot tells of the "fiery Jamaican braai marinade or spice known as ‘jerk’ is made with two key ingredients: Scotch bonnet chillies (one of the hottest chillies in the world) and allspice (pimento). If you can’t find Scotch bonnet chillies, use
Jan Braai's Ostrich Salad Jan says,"Ostrich meat is quite South African. It’s also quite healthy. While we’re on the healthy route, I suggest serving ostrich fillet in the form of a salad. As with beef steak, you braai ostrich fillet over very hot coals. Let it rest properly before slicing it into thin
Jan Braai's Fillet with Red Wine Sauce Jan Braai says, "It’s a well-recognised fact that braaied steak goes well with red wine. What is further undisputed is that a steak braaied over the coals of an open wood fire has a unique, rather good taste. What we’re doing here is combining these universally
Jan Braai's Pork Chops with Plumb sauce Jan Braai suggests that 'it’s usually a good idea to serve pork loin chops with sauce, as they have a general tendency to be a bit dry, even if you braai them correctly. Plum sauce is easy to make and superb with pork, which makes these
Seared Tuna with sesame seeds - Jan Braai Jan Braai in his latest book, Red Hot, recommends that with any fish you want to braai, the most important thing is to make sure the tuna is fresh. The only way to do that is to buy it from a trusted, reputable fishmonger who
Jan Braai's Beef Filletrecipe 'How to braai a fillet steak'from the new soft cover edition of his Fireworks A fillet is the most tender of all steaks due to the muscle’s location on the beef carcass. It is situated on the belly side of the spine, and thus does very little exercise during
Jan Braai's Seafood Paella from his new soft cover edition of Fireworks The Spanish almost didn’t get a mention in this book, but the cult status of paella saved the day! Catering and kitchen shops sell a type of fireproof steel pan that is perfect for the preparation of this dish, so perfect
Jan Braai's Rack of lambfrom his book Fireworks One of my favourite recipes from Jan Braai's new soft cover edition of his first book Fireworks. The bone and the nice layer of fat make this cut ideally suited to a slow and gentle braai and those same two reasons make this a very
Jan Braai's Beef Rump off the Braaiserved with Garlic Butter Steak is a unique animal that needs to be braaied on extremely hot coals to sear the outside while keeping the inside medium rare and juicy. This poses a problem when you’re braaing a variety of meat, as the steak needs to go
Jan Braai's Chicken Tikka Masala Chicken Tikka Masala is one of the most famous meals to come from a tandoori oven, which is a cylindrical clay oven, heated by a fire, almost like a braai. Tikka means ‘pieces’ but chicken Tikka refers to a specific meal of chicken pieces marinated in a masala