Cape Town - Braai expert Jean Nel, author of ‘Braai the Beloved Country’, gives his 10 must-have braai tools to turn any amateur into a pro.
Foil drip tray
This keeps the base of the kettle braai clean and gathers juices, fats and braai bastes that fall from the food during braaing.
Braai fork
It should be long and sturdy to handle meats such as leg of lamb. However, avoid stabbing the meat with it.
Strainless steel spatula
A basting brush is the ultimate flavour-enhancing tool. The spatula should be broad enough and strong enough to flip anything from a burger to a whole fish. Look out for the sharp-edged spatulas – they are the best.
Oversized braai glove
Braais get hot, very hot. Braaing will be smooth with one or two of these gloves. Gloves should be long-sleeved and flame-resistant.
Grill brush
Before and after you use your braai, give it a good scrape with a metal brush. Forget about the dishwasher this time.
Metal skewers
Long and strong is what you want. They will keep sosaties and vegetables in place.
Tongs
Mine are sturdy, stainless steel and indispensable. Yours should be too. Make sure the handle is long enough to reach all the way to the back of the braai.
Instant-read thermometer
Take the temperature. To prevent disaster with that expensive meat, nothing beats this gadget. Read the instructions when you purchase it. Remember to insert it into the thickest part of the meat without letting it touch bone.
Hinged grid
The handy wire braai contraption. It’s common sense to braai a whole fish with this.
Flat plate or griddle plate
This can be used on the braai or in the oven. Use the flat plate for calamari, haloumi or chorizo, for instance.
Bonus tool – Basting brush
The ultimate flavour-enhancing tool. Baste ribs or salmon with your favourite sauce or marinade.
Jean’s best side dish recipe
“This beetroot relish is a staple in my kitchen,” says Jean. “It can be stored in the fridge for up to two months.”
Beetroot relish
Ingredients
750g beetroot, peeled and coarsely grated
300g castor sugar
1 onion, chopped finely
375ml balsamic vinegar
250ml water
15ml yellow mustard seeds
1 x 7cm piece orange rind
250ml freshly squeezed orange juice
salt
Method
Place all ingredients in a pot. Cook over medium heat. Cover and bring to the boil. Cook for 30 minutes until liquid has reduced and thickened slightly. Spoon into sterilised jars and seal.
l Jean Nel’s recipes are staples in house-holds across the country and he is a sought-after teacher and corporate event caterer. He is the author of Braai The Beloved Country (see P3 for giveaway). See: www.flamed.co.za.
Email: [email protected]
Fuel for your fire
Inviting guests around for a braai – or just a laid back, backyard braai – means one has to be a little bit organised.
Let’s start with the fuel as different braais do different things. There is the ever-popular Weber kettle braai or a gas braai, and in South Africa we love our open fire.
Start by keeping your braai area clean. And, obviously, the braai itself. You do clean your oven, right? So do it with your braai.
Choose your fuel – your favourite wood or charcoal. Have some matches handy and your foolproof braai tongs.
Weekend Argus