At the heart of many South African homes, you’ll always find a goodbraai and, of course, a “lekker braaibroodjie”! We’ve asked some of our favourite locals to share their recipe indicating how they glorify this South African favourite.
Risna’s Portuguese ‘braaibroodjie’
Risna Opperman is the owner of Urth Garden Centre, Restaurant and Deli, and Conferences.
Her braaibroodjie is a combination of braai’ed bacon bits with tangy mayo and basil pesto. “It’s simply just a lekke … braaibroodjie!”
Risna’s Portuguese braaibroodjie is a flavourful twist to the classic South African braaibroodjie. This version infuses Mediterranean flair by incorporating Portuguese-inspired ingredients that brings a vibrant and zesty taste to the table and the perfect standout crunch at any braai!
Ingredients:
- Portuguese rolls
- Dash of blatjang
- Freshly chopped tomatoes
- Chopped onions
- Grated cheddar cheese
- Grated gouda cheese
- Bacon bits – braai’ed
- 2 tangy mayonnaise
- Basil pesto
Directions:
Butter your Portuguese rlls, add a good helping of Basil Pesto with sundried tomato and garlic, thinly sliced tomato with caramelised onion topped with mozzarella and cheddar cheese. Braai your braaibroodjie until golden and crispy and cheese is melted. For the presentation – place in the centre of a wooden board. Garnish with fresh lavender and rosemary and halved cherry tomatoes.
The braaibroodjie that went to private school
OFM presenter Pulane Nel-Sekepe isn’t just a delight on screen and radio – she’s a flavour sensation in the kitchen too! Her take on the classic braaibroodjie is anything but ordinary. Her secret weapon? Checkers’ Forage and Feast Caramelised Onion Cheese Topper Jam! Don’t forget to butter the outside of the rolls before they hit the braai grill for an extra layer of crispy, golden perfection. Check out the full recipe inside to elevate your next braai with Pulane’s “Bougie Braaibroodjie.”
Ingredients:
Makes 4 “braaibroodjies”
4 Checkers Sourdough Rolls
2 teaspoons Forage and Feast caramelised onion cheese topper jam
25 ml Cheddar Cheese
16 slices of tomatoes
2 tablespoons mayonnaise
Salt and pepper
Method
Start by opening your roll then spread mayonnaise on both sides. Spread the Forage and Feast caramelised onion cheese topper jam on one side. Add cheese and tomato slices to taste. Season with salt and pepper then butter rolls lightly on the outside before popping them on the fire.
Boerewors-filled french braaibroodjies
Is it a boerewors roll, or is it a braaibroodjie? Who cares! Elmarie Prinsloo, the Chief Executive Officer of Bloem Show, says it is tasty and that’s all that matters.
Serves: 4-6 • Preparation: 20 minutes • Cooking: 10 minutes
The Sandwich
- 1 large French loaf, sliced in half, horizontally
- Softened Butter
- Chutney
- 100 g mozzarella, sliced
- 600 g good quality thick boerewors (choose Checkers Championship Boerewors)
- Olive oil
To Serve
- Sweet Chili Sauce
Start by scooping out the bread from the top and bottom halves of the French loaf. This makes it easier to place the ingredients inside the loaf.
Spread each side with butter, then add a layer of chutney to each half. Place the cheese on top and press it down.
Using a sharp knife, cut the boerewors casing, peel it off, and discard it. It is easier if you cut the sausage into manageable pieces.
Drizzle some olive oil on your hands and flatten the sausage on your work surface until it is almost the same width as the bread.
Lift the meat from the work surface and place it on the bread. Use your thumbs to work it to the edges of the bread.
The meat will prevent the edges of the bread from burning on the braai. Repeat this until you have used all the meat and both the top and bottom halves of the bread are covered.
Place the loaves, meat side down, on a hinged grid. Close it, but don’t clamp it too tightly.
Braai over medium-hot coals for 8-10 minutes until the meat is caramelised. Turn it over and braai the bottom of the bread for a minute before removing it from the braai.
Place the braaibroodjie on a cutting board and serve with Sweet Chili Sauce. Slice and serve immediately.
Ant’s Fig braaibroodjie Delight
Antonette Piek, founder and owner of Get Together Coffee Shop a pillar in the community for the past 24 years.
Introducing the gourmet ‘braaibroodjie’ by Antonette Piek, the owner of Get Together Bloemfontein. Antonette’s special ingredient will elevate your classic ‘braaibroodjie’ that will surely impress your guests while adding a touch of elegance to your outdoor cooking repertoire!
Ant’s Fig Delight Jafflles (makes 4 jaffles)
Ingredients:
Cook & spray
8 slices of bread (to taste)
150g stick of butter
4 figs
2 teaspoons of garlic
4 thyme sticks
1 medium red onion
1 rosemary stick
250g cherry tomatoes cut in half
50ml olive oil
100ml balsamic vinegar
200g grated mozzarella cheese
2,5g sea salt
2,5g pepper
200g sliced beef biltong
Directions:
Blend the stick of butter, figs, garlic & thyme until the paste is smooth once blended set aside. Slice the red onion into medium-sized rings.
In a pan, over medium heat, add olive oil and tomatoes and sauté for 10 minutes, add balsamic vinegar and reduce for five minutes then season with salt & pepper, and set aside. Base your Jaffle pans with Spray & Cook. Proceed to place your bread and smear the butter mixture on the bread.
Add the cheese to the four slices of bread, add the tomatoes with cheese and the biltong. Press a couple of onion rings on both sides of your sandwich allowing it to set in the bread slices.
Now you can top your other slices of bread with the rest of the cheese and close the sandwich. Add sandwiches to your Jaffle pans, close and cook over flames until golden brown
Text: News Team
