Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth
Yes we yell at each other at work and there are some classically trained old school chefs who still scream like that but the industry has moved on from that type of leadership in the kitchen
Sustainability is one oftheir major concerns, and therefore one oftheir. You can get your fix along with a great cup of fairtrade coffee at their kiosk or contact them on
So if you are chomping at the bit to get your braai on, here is a link to a page with a downloadable list ofbraai spots in Gauteng and Western Cape, put together by Muslim Central
In really fancy and top notch restaurants people often see the prim and properly dressed chefswith tall white hats and pristine white uniforms and for some reason treat them as emotionless robots forgetting that behind theprofessional facade lies a rather creative individual
My husband, thebraai master, has an unmatchable way withthe tongs, turning the meat and foil packets frequently, so that they cook evenly without burning and has now refined his braai technique to use a Le Creuset casserole with a dash of wine in, at the edge ofthebraai, to finish offthe sausages in, which produces a heavenly jus tasting of smoke, wine and sausage spice to be soaked up with plain boiled potatoes
One ofthese is enough for anyone, as the bread can be a bit indigestible for anyone without a cast-iron stomach, but it is delicious withthe smoke flavour ofthebraai and the crunchy crust, and there is something about everyone standing around the fire cooking their own bread that is the essence ofthe South African braai – togetherness
Probably the most revered of all public holidays in South Africa, is theforthcoming ‘Heritage Day’, or as we like to call it – ‘Braai Day’ - where South Africans nationally (and maybe those living abroad who feign a sick day) fire up thebraai, gathertheir friends and family, and take part in a past-time that has descended from generation to generation
Combine the dressing and marinade and set aside until required. Forthe salad, place the lettuce, shredded basil, tomatoes, onion, cucumber, feta and garlic in a salad bowl and chill until required
A truly Capetonian fish braai – delicious subtle flavours to enhance the fish of your choice. Garnish with slices of lemon, red, yellow and green peppers
Add the cinnamon, cardamom and chopped peanuts. Season Chicken with salt, and Rajah Curry Powder. Stir the okra mixture into the curry and serve in the bread halves
Comments
Log in or Register to write a comment.