Braai Buddy

Braai Buddy: Recipes and ideas to relieve the boredom of braaiing the same old chops and wors.
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Title: Braai Buddy
Author: De Waal Davis
Publishers: Struik Publishers
Cape Town, South Africa 2003
ISBN 9781868728800 / ISBN 978-1-86872-880-0
Softcover, 21 x 25 cm, 96 pages, several sketches


Braai Buddy is not merely a recipe book, but rather a wonderful compilation of recipes and ideas to relieve the boredom of braaiing the same old chops and wors. Also to make those fireside gatherings and weekend sports afternoons a social occasion that can be enjoyed by all. It may not be a book for the serious chef, but it is certainly for the serious braaier! It includes basic ingredients you will need, knowledge about meat, the fire, explaines marinades, rubs, bastes, glazes, sauces, burgers, kebabs, sausages, potjiekos, fish, the skottel and stir-fry cooking as well as spit-roasting. Plus: Favourite recipes and braaiing tips and hints.

Example recipe from Braai Buddy:

Lamb and tomato potjie

6 Tbsp sunflower oil or dripping
1.5 kg lamb on the bone (neck, rib or shin)
4 rashers rindless bacon, sliced in strips
4 medium onions, chopped
2 medium carrots, chopped
3 cloves garlic, crushed
1 Tbsp chopped fresh basil
1 Tbsp chopped fresh origanum
1 tsp paprika
1 tsp ground coriander
½ tsp caraway seeds
1 tsp salt
½ tsp freshly ground black pepper
½ tsp sugar
1 x 410 g can whole tomatoes, chopped
1 ½ cups hot beef stock
8 medium potatoes, peeled, quartered and parboiled

Heat the oil or dripping in a pot, add the meat and brown all over. Add the bacon and fry for 2 minutes. Add the onions, carrots and garlic, and fry until slightly browned. Add the herbs, spices and sugar, and fry for a further 2 minutes. Add the remaining ingredients, except the potatoes, and simmer for 2-3 hours, or until the meat is almost tender. Add the potatoes and simmer for 10 minutes. Serves 6-8.

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