Braai Day - Celebrating SA Heritage

BRAAI DAY

CELEBRATING SA HERITAGE

September 2020

Proud ly brought to you by SpiceMecca

EDITOR’S NOTE

AH, the braai. The meat sizzles on the grill, the aroma wafting in the air. There are peals of laughter and happiness evident on people’s faces.

Then there’s the queue, with everyone piling their plates with meat, wors, grilled vegetables and salad, pap and garlic rolls.

And then a few minutes later, plates are abandoned and everyone is dancing. That has always been my memories of great braais, especially on Heritage Day.

Jan Braai may have coined the term, but Braai Day has always been in the lexicon of South African language. It is what many people do on Heritage Day. For some it’s also a day to celebrate the spring equinox and what better way to ring in the new season than by having a braai?

In this special edition, we celebrate all things braai. From braai culture and tips that will make you a braai master, to how to set up for the perfect braai lunch, the arduous task of cleaning up afterwards and the all-important tips on how to choose the right meat for the braai – and how to braai vegetables perfectly.

The recipes by Spice Mecca are a perfect representation of what constitutes the ideal braai. So I hope you will get inspired to improve your braai game for Braai Day and the coming seasons, and host the best braai that your family and friends will speak about for the foreseeable future.

Let’s get braaing!

Buhle

Buhle Mbonambi

CONTACT US

PUBLISHER Vasantha Angamuthu vasantha@africannewsagency. com

EDITOR Buhle Mbonambi buhle.mbonambi@inl.co.za

EXECUTIVE EDITOR: LIFESTYLE Nelandri Narianan nelandri.narianan@inl.co.za

PRODUCTION Renata Ford renata.ford@inl.co.za

DESIGN Sandhip Roy Sing sandhip.sing@inl.co.za

COVER DESIGN Nelandri Narianan nelandri.narianan@inl.co.za

BUSINESS DEVELOPMENT Keshni Odayan keshni.odayan@inl.co.za

SALES Charl Reineke charl.reineke@inl.co.za Kyle Villet kyle.villet@africannewsagency. com

GENERAL ENQUIRIES info@anapublishing.com

CONTENTS

BRAAI CULTUREBRAAI LIKE AN EXPERT

HOW TO CHOOSE THE PERFECT MEAT FOR A BRAAI

TOP TIPS: FOR GRILLING PERFECT VEGGIES

HOW TO: CREATE THE PERFECT BRAAI AREA

BRAAI ETIQUETTEBRAAI DAY DRINKSHOW TO: CLEAN YOUR BRAAI STAND

CHARCOAL, WOOD, COAL? WHICH IS BEST?

EDITOR’S CHOICEBRAAI WITH A VIEW

image by Freepik.com

BRAAI CULTURE

LUTHO PASIYA

IF YOU are a South African, you are almost certainly familiar with arriving at a braai and hoping that everything is in full swing, only to find that the food is not ready. But that also means something – that it will be a good time to lounge around and make small talk, or help prepare the food.

The braai is a ritual of sorts; an essential foundation of social life across the country. But as a fun exercise, do you know what role you play at the braai?

Are you the braai master, the side dish queen or the ice boy? Every braai has one of these individuals. This is how you spot them.

THE SIDE DISH QUEEN You are excellent at making salads, sauces and making sure that it’s not just meat on the plate, but also vegetables, rolls and a variety of starches. You make sure that everyone is eating a balanced meal.

THE ENTERTAINER No braai is complete without you. As irritating as people may find your jokes, sometimes, your presence is missed if you haven’t been invited to the braai. Your partner may detest how much of a court jester you are, but they understand that you make your friends happy, which probably makes them love you even more.

THE ICE BOY

Even though many people may think it’s a demeaning role, getting the ice is as important as the meat and the sides. Hear us out. Nobody wants to drink a beverage without any ice. Half the time the hosts won’t have enough ice in their freezer anyway. And there’s also the chance that there are other missing ingredients. So while you miss out on the general fun, you are responsible for making everyone’s

beverage taste even better.

THE GROWN UP

As much as you love being at a braai and hanging with your friends, you also realise that there’s a good chance someone will leave intoxicated, and so you make sure everyone consumes enough water. You are the prefect of the braai.

THE BRAAI MASTER

You know all the tricks of the trade. You are able to braai chicken perfectly without burning it (or undercooking it). You respect vegetables and braai them perfectly. Everyone knows not to interfere with your methods because you have proved time and again that you are the best.

THE SOMMELIER

Just like the side dish queen, braai master and ice boy, your job is very important. Everyone trusts you with their beverage. You make the perfect cocktails, know which beverage pairs well for the braai and are always suggesting new beverages to try out.

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BRAAI LIKE AN EXPERT

We really don’t need an excuse to braai, but during Heritage Month, we are almost obligated to whip out the braai tongs, stand and all the trimmings to celebrate.

But everyone has a different way of braaiing, but is it the best? A panel of experts share their tips on how to do the best braai.

CHEF DEENA NAIDOO, MASTERCHEF SOUTH AFRICA WINNER

CHEF SHAUN MUNRO OF THE SOUTHERN SUN ELANGENI AND MAHARANI HOTEL

image by Freepik.com

2012 MASTERCHEF South Africa winner Deena Naidoo prefers to stick to basics when it comes to braaiing.

“I like to use simple equipment when it comes to braaiing. I find that complicated gadgets and all these things take away from the authenticity of the braaiing experience,” said Naidoo.

Once the fire has reached the right stage with glowing coals and the meat has been spiced there is only one type of utensil Naidoo uses to turn the meat.

“I prefer tongs when I am on the braai,” he said.

“But not just any tongs. For me, it always works better if the tongs are stainless steel and not the silicone ones.

“I also like them to have a long reach and have leather strap handles so I can hang them on the side of the braai and also I won’t have to worry about getting burnt,” he said.

Naidoo’s top tip for anyone who wants to have a sizzling braai experience?

Simple: find balance and drink plenty of liquids.

“I have noticed that people tend to put their braais in places that are not steady and level. Nothing will ruin a braai quicker than having meat and charcoal on the ground, so it’s important to put it in a well-balanced position,” said Naidoo.

“Braaiing is also a very draining experience so it’s always good to have plenty of liquids on hand.”

SHAUN Munro, the executive chef of the Southern Sun Elangeni and Maharani Hotel, said his tools for a great grilled or braai dish were Spray and Cook and special braai tongs.

“Spray and Cook stops meat, fish and chicken from sticking to the grill, allowing for easy turning and great visual grill marks. And, of course, my long-handle, stainless-steel braai tongs, which have a little torch tucked inside the handle which shines down the inside of the tongs so I can see what’s cooking,” said Munro.

Picture by Pexels

THEODASIOUS MANNIE, CULINARY ARTIST FROM GRANNY MOUSE COUNTRY HOUSE & SPA

“Rosemary skewers are a great way to infuse extra flavour to your meats, such as lamb and firm fish like monkfish.

“Drizzle fresh lemon during cooking, the aroma is truly irresistible,” he said. For firelighters, he suggests doing your own. “Use old egg cartons, used teabags and old candles to make great smoke-free firelighters. Dry out the teabags and egg cartons in the sun for two or three days. Spread the teabags evenly over the egg cartons, melt the candles and pour over the teabags and egg cartons.”

Other tips include using an apple spray on your meat.

“Pour apple juice into a spray bottle for chops or ribs.

“This adds a great natural sweetness to the meat.”

SIMON BAILEY, GENERAL MANAGER AT THE ROYAL PALM HOTEL

Simon suggests lighting up your braai with tortilla-style chips.

Yes, those triangle-shaped delicious delights aren’t only perfect as starters but also great for starting up your fire.

“Simply place the chips on your charcoal and light them up. “It’s as easy as that,” he says. For those who will be skipping out on the red meat and grilling fish this Braai Day, here’s an easy way to prevent it from notoriously sticking to the grill.

“All you need to do is slice some lemons, set them on the grill and place the fish on top of the lemon slices, which also adds to the tantalising taste of the fish, and grill as desired. No stick, no fuss!”

ASHLEY CONQUEST, ENDLESS HORIZONS BOUTIQUE HOTEL

How about adding a little flavour to your smoke?

Well, Ashley says, throw some herbs on the fire.

“Throw sprigs of fresh herbs such as sage, rosemary or thyme onto your fire. It will give your meat added flavour and make the air smell wonderful.”

HOW TO CHOOSE THE PERFECT MEAT FOR A BRAAI

LUTHO PASIYA

THE success of any braai begins at the butchery. One key thing to remember – you are not supposed to transform bad chops into good chops. You are supposed to braai good meat to perfection, and that starts with good quality food.

If you are on a quest to braai a good steak, the first

thing you need to do is purchase good beef.

Sure, it may cost a little more, but we can guarantee that if the quality of the meat is superior, so too will be the end product.

Experts mention that the meat you choose also determines the herbs and spices, preparation, cooking time, and what braai

techniques to use.

When researching recipes and meat braai ideas, you can adjust everything for braaiing, and forget the oven or pan.

We decided to get an expert, culinary artist at Granny Mouse Country House & Spa, Theo Mannie, to share five tips to help you choose the best meat for your braai.

TIPS

TIP 1: NOT TOO THICK Not too thin, and not too thick. If it is steak, for instance, about half a centimetre is the best. If it is too thin it rips, and if it is too thick it does not cook evenly.

TIP 2: LESS FAT Choose meat that has a little fat. Fat helps carry the flavour and prevents the meat from getting dry.

TIP 3: CAN BE EASILY PICKED Pick meats that can easily be picked up by a pair of tongs.

TIP 4: LESS BONY Avoid meat that has too many bones as it will take longer to cook, which is not what you want at a braai.

TIP 5: CORRECT COLOUR Make sure the colour of the raw meat is correct. If you are not sure, ask your butcher for help. The fresher the meat, the better the braai experience and the more delicious the meal.

Now that you have tips for picking the perfect cut of meat, here are some hacks that will make your braai life even more easier:

The Temperature Matters One of the most important rules to follow when cooking steak is to bring the meat to room temperature before cooking it. You need to plan and take your meat out of the fridge at least half an hour before you cook it (for thicker cuts an hour will do). Meat that starts at room temperature will result in more evenly cooked steak.

Don’t skimp on seasoning. Spice the meat or chicken more or less two hours before you get the fire going, it allows the flavours to soak into the meat and enhances the taste all around . When it comes to seasoning a steak, you need to be bold. You need to sprinkle enough sea salt and pepper on the exterior of the steak so that you can see a layer of it. A tiny pinch will not do. That layer of seasoning will not only flavour your steak from the outside in but will aid in the formation of that gorgeous crust. And simple is better. Coarse kosher salt or flaked sea salt and coarsely ground black pepper are ideal.

Background image by Freepik.com food pic by Karen Sandison

TOP TIPS FOR:Grilling perfect veggies

PARING, PEELING, CUTTING Before you can begin grilling you need to ensure your vegetables have been thoroughly washed or rinsed to remove any chemical or biological contaminants.

It is better to leave your vegetables with the peel on as it protects them from the harsh heat of a charcoal fire. However, you will want to trim away any unwanted or discoloured pieces as they will affect the presentation and flavour.

BLANCHING Vegetables with high cellulose content such as green beans, sweetcorn or carrots, will need to be blanched until “al dente” before seasoning and then grilling.

The trick is to blanch them in vegetable stock to impart more flavour. Blanching in a pot of boiling water with a bit of salt, pepper and garlic will do.

One could also add a teaspoon of cream of tartar to your water to bring out the colour in your vegetables. However, take care not to blanch them too long as it strips them of important nutrients.

SEASONING, COATINGS, MARINADES Marinate your vegetables for at least an hour before grilling. A simple mixture of lemon juice, your favourite herbs, olive oil, salt, pepper and either soy sauce or balsamic vinegar will do.

You could make them spicier by adding dried chill flakes to your marinade, but be careful not to add too much oil or your vegetables may over char or burn.

Whatever your coating or marinade is, always lightly oil your vegetables.

HEAT When grilling, you want to ensure your coals or grill are hot enough to ensure your vegetables cook rapidly and that you attain an attractive char or grill pattern.

Your vegetables should, however, not directly come into contact with a flame or they will burn. Intense infrared heat from hot coals is what you want to ensure your vegetables cook through while retaining the integrity of their original shape or form.

COOKING TIME Different vegetables cook for different periods of time depending on their water or cellulose content and their size.

Ensure you grill vegetables of similar size and consistency at the same time. Do not overcook them as they may become dried out, chewy or inedible (depending on what you are grilling).

It is also important to remember that marinating your vegetables in an “acid” such as lemon juice or vinegar will shorten cooking times as they “cook” the vegetables on a cellular level by breaking down cellulose and the cell walls.