On Monday, 24 September, thousands of South Africans will head outdoors, get the fires going and celebrate the nation’s favourite pastime on the day known as National Braai day & Heritage day.
Braai evolved from the word braden (Roast in Dutch) into braaivleis (which is Afrikaans for grilled meat) and then into the verb braai which means “to grill”. The exact etymology of the word is difficult to pinpoint because Dutch was developing rapidly into the sister language known as Afrikaans in the 18th century, however it wasn’t well document as it was viewed as "kitchen" language.
The word braai forms a proud part of South Africans slang and is now used across multiple languages. The word can be closely associated with the word barbecue, although one should tread lightly when using that term in sunny South Africa, especially near a braai. It is more than just the process of how we cook the meat, it is a braai culture; it describes a social gathering of friends and family.
Take your braai to the next level with the forum company recipes.
Summer Green Veggie Baked Flatbread
562g - sieved cake flour
7g- instant dry yeast
500ml- warm water
GREEN VEGGIE TOPPING
250g - asparagus green (stalks trimmed and stems peeled 1 cm from the bottom)
250g- artichoke hearts (drained, washed and dried)
125g - baby leeks (cut in half, washed and dried)
25ml- olive oil
125g- green tomatoes (washed and thickly sliced)
125g - parmesan cheese block (Pamadane or similar - shavings)
25g- fresh basil leaves (bright green leaves, stalks removed)
2g- salt (to taste remembering that the parmesan is salty)
1. Using a mixing machine with the dough mixing blade attachment.
2. Sieve the flour into the mixing bowl. Add the salt
3.Place into the mixer and mix on low speed to mix the salt.
4. In a tempered glass or metal jug measure the required hot water. Must be hot enough to place your finger in without burning. Sprinkle the instant yeast on top of the warm water. Gently mix and allow to activate.
5. On medium speed add the warm water yeast mixture at once and knead the dough until smooth and elastic. The dough will start to run up the dough hook as indication that the gluten is developing. Using a spatula turn down the dough back into the bowl and repeat the process until the dough is very elastic but firm.
6. Remove and place in large bowl and allow to proof until double the size .
7. Knock down the dough and make 12 individually same size balls.
8. On a lightly floured surface roll each ball out as thin as possible and place onto baking tray.
9. Preheat the oven to 180-200 degrees celsius.
1. Over low heat gently grill the baby leeks until soft and tender and losing a bit of its shape. Must be soft.
2. Remove from heat.
3. Add the asparagus, artichoke hearts, green tomato and gently toss in the pan over medium heat to gently coat with olive oil and just to get the cooking process started. Don’t over cook.
4. Layer the veggies on the rolled out dough finishing with a generous layer of parmesan cheese.
5. Briskly bake in preheated oven until dough is golden crispy and topping cooked.
6. Remove and garnish with fresh basil leaves. Serve with pestos, hummus, raita of your choice.
Heirloom tomato salad with barley
1 salad served 10 people
100g- tomato cocktail yellow (washed and cut into halves)
100g- heirloom tigerella green tomatoes (washed and cut into wedges)
100g- rosa red tomato cocktail (washed whole)
100g- tomato jam /plum red (washed and cut into thick slices over the length of tomato)
300g- butter lettuce (washed, rinsed and dried)
100g - barley (cooked)
15g- fresh coriander (chopped)
15g- fresh parsley (chopped)
15g- fresh baby chives (thinly sliced)
15g- fresh red basil leaves
50ml- olive oil
20ml- lemon juice
3g- black pepper
1. In a bowl with a thin blade whisk, blend all the ingredients for the salad dressing together.
2. Arrange all the different cuts of tomato into a dish and pour salad dressing over. Allow to macerate and absorb the flavours.
3. Just before service –arrange the butter lettuce onto a tray. Arrange the tomatoes on top using all the different shapes and slices.
4. Mix the barley, coriander, parsley, chives and red basil together.
5. Arrange on top of the tomatoes.
6. Serve rest of dressing on the side.
Honey & Chili Free Range Chicken
poultry main course serves 10 people
1.5 - 2.4 kg free-range whole chicken
5g black pepper
5g chili flakes
100ml chicken stock
50ml cider vinegar
1. Preheat the oven to 180 degree celsius.
2. Rub the chicken with salt and black pepper. Place on oven tray and roast for first 30 minutes without basting.
3. After 30 minutes continuously baste the chicken until cooked and crispy.
4. Portion and serve.
5. In a small saucepan heat all basting ingredients together but do not boil.