Braai Day is Upon us…

 

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Yes we are all braaing tomorrow or making some form of heritage dish to accompany our afternoon lunch. How awesome that we live in a country where we get to celebrate a public holiday just because of our heritage? And yes here is South Africa we have such a diverse culture and food is really a mish mosh of different cultures blended into one. And that is the beauty of living in our beautiful country!

If you are having a braai tomorrow or just making your grandmothers favourite samoosa or chakalaka don’t forget those side dishes! We whipped up some good ones to pair with that shisa nyama!

Looking for an appropriately fitting wine? Try the Spice Route Chakalaka 2011 a robust spicy red to pair with your Braai Day offering.

 

 

 

 

Roosterkoeke {Balls of Bread Dough cooked on a grill ie. yum yum yum}

 

Makes 15

 

  • 300 g Bread Flour
  • 1 packet of instant yeast
  • 1tsp sugar
  • 10 ml salt
  • 30 ml olive oil
  • 100 ml lukewarm water

Mix the flour, yeast and sugar in a bowl. Add the oil and start to bring the mixture together using your hands or the dough attachment of a mixer. Slowly add enough water to form soft, pliable dough. When the mixture has come together, remove from the bowl and knead till smooth (this should take approximately 15 minutes). Leave the dough in an oiled bowl in a warm area. Cover with a tea towel and wait until the dough has doubled in size.

For the roosterkoeke, form small balls from the dough with oiled hands. Place the balls on the grill and turn once they come loose from the grill with ease. Make sure you cook them through on coals that are not to hot. You want them to brown but still be cooked in the middle. Test your coals with one roosterkoek, you can also place the roosterkoeke to the side of the braai where there are not as many hot coals.

 

Herb Grilled Mielies {Sweetcorn}

  • 6 mielies
  • 1 Tbsp olive oil
  • 1 Tbsp chopped flat leaf parsley
  • 1 tsp spice of your choice (smoked chilies is especially good!)

 

Mix the olive oil , parsley and spice in a bowl. Place your corn on the grill and turn often to avoid them burning. When they are cooked remove from the grill and top with herbs mixture. You can also add parmesan or feta cheese to your mixture to take it to next level mielies.

 

 

 

 

Photography: Yolande Snyders (YSP/Yellowpapaya)

Styling: Simone Kruger (Yellowpapaya)