Jewish Life Digital Edition November 2014 | Page 51

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Braai the for!
raai
s to b
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ISSUE 2

Thek

HOLIDAY ISSUE 2014

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BELOVED COUNTRY

SEVEN

SIZZLING
PAGES TO SMASH

THIS SUMMER.

Think summer, and you think braai. The
perfect Sunday, lounging by the pool,
watermelon mojito in hand. Except
more often than not, you forget to
defrost the meat the night before
and can’t think of anything other
than mielies as a side dish. The bottom line: braais can get tired. So here
are a few ways to sizzle things up a bit, and add some
novelty to the good old “local is lekker” routine.
I thought it would be fun to explore some braai topics that
are not so commonly known. I, for one, didn’t know that marinade is actually not the same as a basting sauce. So, even my
hubby’s best attempts at mastering the flames are thwarted

due to my poor meat-tenderising skills.
This is your ticket to becoming a
braai master. Oh, and all of these tips
and recipes are also super-simple… I’m
not into fussy cooking, especially not on a
Sunday afternoon. For example, here’s a
quick and easy foolproof salad that you can
throw together in mere seconds: a tin of
corn, a tin of palm hearts (sliced), a packet
of chutney dried corn bits, avo chunks and a
bottle of Spur Pink Sauce. Now you just need to
know how to marinate the steak… read on.
Happy braaing

Dani,

your JL Food Editor