Jean Nel Jean Nel is one of our current top selling cookbook authors. He is a braai maniac and his day job is cooking on Weber Braais as a caterer and a braai coach. He also is a dear friend, so I must declare an interest here. His first book, Braai the Beloved Country, has
Jean Nel's Herb & Garlic Sausage Coil Jean says, "Get your hinged grid out. A great way to feed lots of people without turning individual sausages. Ask your butcher to make you one long untwisted sausage. You’ll need metal skewers for this. The secret of juicy sausage is to braai it slowly over a low
Jean Nel's Cajun-Creole beef with garlic mayonnaise Jean says this was an all time favourite at The Good Food Studio where he taught the Outdoor Cooking Lifestyle with his Weber Kettle braais. I thought with National Braai Day coming up next week, you would be able to have a little practice before the event so
Jean Nel's Pork Belly with Apricot Jam Glaze Crispy, succulent and completely heavenly. Ingredients 1 x 2kg pork belly rind, scored apricot jam lemon juice Ask your butcher to score the rind or score it with a sharp knife, then moisten it with a little olive oil and rub it thoroughly with salt. Set aside
Jean Nel's Rotisserie Mint Lamb With September being Heritage month and the 24th being recognised as National Braai Day, Jean Nel has come up with this truly delicious recipe. The mint in the dish is often a flavour one detects in Cabernet. Rotisserie Mint Lamb Ingredients 1 deboned leg of lamb, about 1.2 kg salt
Jean Nel's Planked Salmon Jean Nel is an outdoor cooking instructor. He has taught at the Pick n Pay Good Food Studio and is found at the Stellenbosch Market at Oude Libertas in Stellenbosch on Saturday mornings. Planked Salmon 2 cooking planks 4 x 200 g salmon fillet pieces salt and pepper The huge attraction
Jean Nel's Tandoori Chicken Thighs You can read about Jean at the bottom of this post. He is a very special man with a talent to teach and to create. His recipes are easy to cook and packed with flavour. Tandoori Chicken Thighs Ingredients 500 ml double cream yoghurt 30 ml fresh lemon juice 30