WEBER BRAAI BIBLE
Author: Jamie Purviance
Publisher: Random House Struik
Price: R290
Reviewed by: The Angela Day team
Whether or not you own a Weber braai, you will find this book invaluable. It has a host of braai ideas and recipes.
If you feel you are not using your Weber to its full potential, this book will give you everything you need to know – what kind of charcoal to use, how much to use, how to arrange the coals for different cooking methods and even how to use the air vents on the lid.
There is a list of must-have tools and gadgets and many of the recipes have step-by-step instructions.
With Christmas coming up, this book will make the ideal gift for any braai-loving friend or relative.
We dusted off the braai at our cookery school, tested some recipes and really enjoyed the results.
COUNTRY-STYLE RIBS
Serves 6-8
1.5kg boneless belly pork ribs
1 medium onion, cut into 1cm slices
sunflower oil
RUB
1 tablespoon ground cumin
1 tablespoon brown sugar
2 teaspoons coarse sea salt
1 teaspoon chilli powder
1 teaspoon ground coriander
1 teaspoon oregano
SAUCE
400g can of diced green chillies with juice
400g can of chopped tomatoes
400ml chicken stock
1 tablespoon finely chopped garlic
1 teaspoon ground cumin
1 teaspoon dried oregano
TO SERVE
12 tortillas
1 ripe avocado, peeled and diced
sour cream
100g grated cheddar cheese
fresh coriander
Lightly brush the ribs and onion slices with oil.
Mix the rub ingredients together in a small bowl. Generously coat the ribs on both sides with the rub and allow to stand at room temperature for 20-30 minutes before cooking.
Prepare braai for direct cooking over medium heat.
Braai the ribs and onion slices over direct heat for 10-12 minutes, with the lid closed as much as possible, turning occasionally, until meat is browned and onions are lightly charred and softened.
Remove from the braai and allow to cool for a few minutes. Cut the pork into cubes and set aside.
Chop the onions and combine with all the sauce ingredients in a large disposable foil tray. Place the tray over direct heat and bring to a simmer.
Add the meat to the sauce and simmer for 15-20 minutes, with the lid closed. Carefully slide the foil tray onto a baking sheet and remove it from the braai.
Serve with warmed tortillas, avocado, sour cream, cheddar cheese and fresh coriander.
COMMENTS: We could not find boneless belly pork ribs and used thick-cut rashers instead. They were delicious and not tough.
We also could not find tinned diced chilli and found that the char-grilled chillies in the rub gave more than enough heat. Add extra chopped chilli to the sauce if you like it hot.
STEAK AND GORGONZOLA PIADINI
Serves 4
DOUGH
625g (4-and-a-half cups) flour
half a teaspoon sugar
2 teaspoons coarse sea salt
1 sachet instant dry yeast
3 tablespoons olive oil
350-450ml warm water
250g Gorgonzola or mild blue cheese
500g rump steak
olive oil
salt and pepper
100g rocket
DRESSING
2 tablespoons olive oil
2 teaspoons balsamic vinegar
half a teaspoon finely chopped garlic
half a teaspoon Dijon mustard
a quarter teaspoon of coarse sea salt
pinch of ground black pepper
DOUGH: Combine the flour, sugar, salt and yeast in a mixer fitted with a dough hook. Mix to combine.
Add the olive oil and enough warm water to make a soft, but not sticky dough. Knead for 10 minutes until smooth.
Cover and allow to rise in a warm place for 30 minutes. Knead the dough slightly, transfer to a floured surface and cut into 4 equal pieces.
Roll each piece of dough into rounds 20-25cm in diameter. Place each round on a greased sheet of baking paper and lightly oil the top of each round.
Place a round on the braai and cook for 2-3 minutes, rotating them occasionally, until golden.
Turn the flatbread over and distribute a quarter of the cheese all over.
Continue braaing until the cheese has melted, about 2 minutes. Transfer to a plate and repeat with the remaining flatbreads.
Trim most of the fat from the steaks. Allow to stand at room temperature for 10 minutes. Lightly brush both sides of the steak with oil and season with salt and pepper.
Braai the steak over direct high heat until desired doneness. Remove and cover to keep warm.
Slice thinly and distribute evenly over the cooked flatbreads and top with rocket.
DRESSING: Combine all the ingredients and pour over the rocket.
Fold flatbreads in half.
COMMENTS: We found the dough made at least eight large flatbreads. You need to roll them really thin as they don’t fold over as well if they are too thick. The steak quantity was enough for four wraps.
CHICKEN THIGHS & GINGER GLAZE
Serves 4-6
GLAZE
200ml soy sauce
125ml balsamic vinegar
125ml brown sugar
1 tablespoon of finely-chopped garlic
1 tablespoon of finely-chopped fresh ginger
1 teaspoon red chilli flakes
4 tablespoons of sesame oil
10 chicken thighs, on the bone
1 untreated cedar plank, soaked in beer or water for 1 hour
Combine soy sauce, balsamic and sugar in a small saucepan over medium heat and simmer for about 20 minutes, until reduced by half. Remove from the heat and add the rest of the ingredients.
Cool and pour half over the chicken. Keep the remaining half for glaze.
Toss to coat and refrigerate.
Prepare the braai. Place the soaked plank over direct heat and close the lid for 5-10 minutes.
When the plank begins to smoke, turn it over.
Remove chicken from the marinade and arrange on the smoking plank. Cook, over direct heat, with the lid closed, for 5-10 minutes.
Move the plank over indirect heat and continue cooking, closed for 35-40 minutes, basting with the remaining glaze.
Glaze before serving.
COMMENTS: There was far too much glaze and I would halve it or use double the amount of chicken if you are feeding a crowd. The recipe also worked well using deboned thighs.
PRAWN POPS WITH PEANUT SAUCE
Makes 16-18
500g pork mince
375g prawns, peeled and deveined
125ml coarsely chopped fresh basil
4 tablespoons breadcrumbs
2 garlic cloves, chopped
1 tablespoon soy sauce
half a teaspoon of ground black pepper
oil, for brushing
PEANUT SAUCE
250ml coconut milk
125g peanut butter
1 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon hot chilli sauce
½ teaspoon grated fresh ginger
Put the pork mince, prawns, basil, breadcrumbs, garlic, soy and pepper into a food processor and process until a chunky paste is formed. Brush some oil onto a baking tray. Using 2 spoons, shape the mixture into small ovals and place them on the oiled tray. Brush the tops with oil and refrigerate for 30 minutes. Prepare the braai for direct cooking over high heat. Braai the prawn pops for 5-10 minutes, with the lid closed as much as possible, turning occasionally. Can be cooked on the gas braai.
Serve warm with dipping sauce.
PEANUT SAUCE: Combine all the sauce ingredients in a saucepan over medium heat and cook for 2-3 minutes, whisking constantly, until thickened.
COMMENTS: We found the pop mixture needed double the amount of breadcrumbs as the mixture was very wet.
MUSHROOMS WITH CHEESE
Serves 6
MARINADE
4 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon soy sauce
1 teaspoon chopped fresh rosemary
salt and pepper
6 large portobello or brown mushrooms
250ml breadcrumbs
1 tablespoon chopped parsley
150g grated Parmesan or pecorino cheese
salt and pepper
Whisk the marinade ingredients together in a small bowl.
Wipe the mushrooms clean with paper towel, remove and discard the stems. Brush both sides with the marinade and allow to stand for 15-20 minutes at room temperature.
Meanwhile, prepare the braai for direct cooking.
Combine the breadcrumbs, parsley, Parmesan, salt and pepper.
Braai the mushrooms, gill side down for 5 minutes, brush with marinade, turn the mushrooms over, brush with more marinade and top with the breadcrumb mixture.
Close the lid and cook for 4-6 minutes until tender when pierced with a knife. Serve immediately.
COMMENTS: This recipe worked perfectly and marinating the mushrooms gave them a delicious flavour. If your mushrooms are very large, the quantity is only enough for four mushrooms.
ANGELA DAY, THE STAR