SUNNY WITH A CHANCE OF BRAAI

It’s braai season and everyone’s invited. Whether you’re the Braai Master, the Holder of the Tongs, or the Hostess with the Mostess, here are a few keep-it-simple shortcuts to braai brilliance.

Avoid eating at midnight by being chicken-confident. Par cook chicken in marinade, then simply brown it on the braai.

Prevent braaied meat drying out by placing it in an open container that has fried onions in it. The onions will add moisture and flavour.

For flavourful food, avoid over turning. If the heat’s right, most foods only need to be turned once, maybe twice during cooking. The longer the food sits in one place, the deeper its flavour will be.

Keep sides simple – the braai’s cooking away, use it. There’s not much you can’t foil and roast in the coals.

 

 

Braai onions and potatoes recipe

  1. Tear off enough foil to wrap all your potatoes and onions at once. You’re going to finish off by wrapping them like a parcel.
  2. Brush the foil with olive oil.
  3. Toss the potatoes and onions in the remaining oil and herbs. Season with salt and pepper.
  4. Place the potatoes and onions into the foil to make one large parcel, and fold the edges in twice to prevent steam escaping.
  5. Cook over coals for about 40 minutes or until the potatoes are tender.

 

SHOP BRAAI BRILLIANCE