This public holiday is a real indication that summer has arrived, and South Africans everywhere gather around a braai on National Braai Day. Our chef Gavin has given a few tips about cooking on a braai.
* If your meat sticks to the grid like chicken normally does it usually means the heat underneath is too cold. The chicken then starts to boil and that’s why it sticks. If you have a marinated spatchcock chicken in a bag, simmer it in the bag the day before on the stove till just cooked through, refrigerate overnight, return to room temp and then just heat it through on the braai and get that lekker caramelised taste on the skin. Your chicken will always be perfectly cooked.
* If making sosaties use chicken thigh meat. The fat helps keep the meat moist.
* Lamb on the braai is a favourite. I like to keep it plain and simple as Karoo lamb has its own wonderful flavour so I just use salt, pepper, garlic, olive oil and rosemary rubbed in before placing over the coals.
Enjoy the day with family and friends”.
Below is the recipe we use for Roosterkoek, a delicious bread to grill over the braai.
4 cups flour
1 pkt instant dried yeast
Approx 700ml warm water
50ml olive oil
1 tbsp salt
Make a well in the flour and add yeast, sugar and salt, add water in batches and draw in the flour from the sides to make a soft workable dough.
The amount of water given is a guide as some flour types take more water and some less. Be guided by the texture of the dough.
Knead for 12-15mins.
Place in a greased bowl, cover the plastic and allow to rise until double in size.
Knock back one more time.
Divide the dough into balls. Roll out each ball till semi flat and squareish.
Place each square onto medium hot grill with braai coals underneath.
The dough will rise again as it cooks.
Turn as dough starts to brown and harden.
Cook till well till browned and cooked through.
If you tap it you should hear a hollow drum sound, then it is ready.
Serve with relish, or cheese and jam.