Why limit your summer braai to the old standbys? Ignite your fire with these flame-licked alternatives.
Braaied Salt-And-Vinegar Potato Chips – Add four large scrubbed yellow potatoes to a big pot of salted water. Bring to a boil; then lower the heat and simmer until the spuds are slightly tender, about 10 minutes. Drain the water, let the potatoes cool and slice them into half-centimetre thick discs. In a bowl, toss the slices with 3 tbsp of olive oil; season with salt and pepper. Braai over medium coals until golden brown on each side, about 10 minutes. Sprinkle with salt and drizzle with brown vinegar – or malt vinegar, if you can find it. Makes 4 servings.
Braaied Pineapple Crush – Shortly before your guests arrive, braai fresh pineapple wedges over the coals until they soften and have dark grid marks, 3 to 5 minutes. For each drink, muddle 2 braaied wedges with 20ml of simple syrup (1 part sugar dissolved in 1 part water) and ¼ tsp of vanilla extract. Pour into a shaker along with 60ml of a white rum, and 30ml of fresh lime juice. Add ice, shake and strain into a cocktail glass over ice. Garnish with a slice of pineapple lightly dusted with black pepper, and a slice of lime, if desired. Cheers, fella!
Oysters With Sake And Jalapeño Butter – What you’ll need 12 oysters, washed 2 tbsp sake 3 tbsp butter 1 tbsp black peppercorns, freshly ground 1 tsp diced jalapeño How to make it Put the oysters on the braai over hot coals next to a cast-iron frying pan. Add sake to the frying pan; when it boils, add the butter and cook to light brown, about 3 minutes. Stir in the pepper and jalapeño. When the oysters open, move them to a platter and spoon on the butter sauce. Serve immediately. Makes 4 servings.
Whiskey In The Jar
Cocktails aren’t limited to fancy bars and elaborate presentation. Here’s an MH certified crowd pleaser, as muddled by the Liquid Chef team who travel well and mix in seconds
Uncle Jack’s Punch –
- 100g sugar
- 100ml lemon juice
- 200ml orange juice
- 100ml grenadine
- 1l bourbon (like Jack Daniels)
- 1l soda water
- Mint leaves
Method: Pour the lemon and orange juice into a large bowl or jug, add the sugar. Stir. Add grenadine and bourbon. Stir. Add soda water just before serving – so it doesn’t go flat. Fill glasses with ice and a few mint leaves, pour. For a non-alcoholic version leave out the bourbon and use cold tea (rooibos is best) instead. Serves 15-18