Friday Food Fest: Let's Jan Braai!

I just realised that it is 2 days, 10 hours and 22 minutes to National Braai Day. Seven years ago a very determined young man by the name of Jan Scannell decided to brand Heritage Day with something that ties us as South Africans together. No matter who you are in this country or where you are from, chances are that you have had or been to a braai. This is the one thing every South African has in common... We all braai!  Jan Scannell made this cross-cultural connection and earned himself the name of Jan Braai!

Jan recently buckled down and wrote a nifty recipe book crammed with tasty braai treats from the traditional tomato and cheese bread to his famous peri-peri sauce, lamb shanks, delicious paella and lasagne potjie. The idea of lasgne and a pot is errrrrrr... Crazy but to each his own. Jan insists on a wood fire, not gas and says it best in Afrikaans..."'n Gas is iemand wat jy na 'n braai nooi, nie brandstof waarmee jy braai nie.". He encourages burning up Auzzie crap as he puts it like ... Rooikrans that does more harm than good.

So as I finish my post, I bid you a fabulous Braai Day in celebration of Heritage Day! Here is a winner chop from Mr Braai himself!

Ps. If you want to join Jan Braai for a Kameelhout boerie and a cider with Jack Parow and the GoodHope FM crew, R80,00 gets you entry to Hamiltons Rugby Club. It promises to be lots of fun! Click here for more info.

Braaied tandoori lamb chops

 What you need (feeds 6)

16–20 lamb chops (lamb rib chops work well for this recipe)

500 ml plain yoghurt

2 tots (50ml) tandoori masala or tikka

masala (or whatever ‘special’ masala your local spice merchant suggests when you tell him you want to make tandoori lamb chops; otherwise, just buy normal masala at a supermarket)

1 tot  (25 ml) lemon juice

1 tot (25 ml) chopped garlic and ginger

(you can buy a pre-mix of this from some supermarkets – I wouldn’t use it but

braaing should be fun, so if you’re in a rush or feeling lazy, go for it)

salt

What to do

1. Trim excess fat off the chops but leave some on for flavour.

2. Make the marinade by mixing the yoghurt, masala, lemon juice and garlic and ginger together in a bowl. Use your recently washed hands or a spoon to toss the chops around in the marinade, ensuring all the chops are coated.

3. Leave them to marinate for a few hours or a day.

4. Braai over hot coals (but not too hot) for about 10–12 minutes until that point between medium rare and medium where lamb chops taste their best. Grind salt onto both sides of the chops while they are braaing.

And . . .

You can also make tandoori lamb sosaties. Use cubes of lamb from the leg or shoulder, marinate as above and skewer them just before braaing.

Jan's book is available in both English and Afrikaans. Fireworks in Englishand Vuurwerke in Afrikaans. They are both available at all good bookstore.  

Jan and I at the NB Publishers trade presentation