Page 4 - Dainfern Precinct Living 8 2021

EDITOR’S MESSAGE

The ART of

Braaiing

ur precinct is known for its there’s nothing worse than having your good for sausages, chicken and
wide variety of expats, who chicken returned from the fire, charred anything that needs longer to cook,
Owe welcome with open arms. on the outside and still raw on the such as fish wrapped in foil, baked
The tragedy for the locals, as an aside, inside. potatoes or corn on the cob. A braai
is that many of our kids develop close master who knows his stuff will
bonds with the kids who have come Unless you’re an ace at making have the intense heat in the middle
from all over the world to live here for salads, you might swing by your of the coals, with lower heat around
a short while and then, suddenly, one favourite supermarket on your way, the edges, so that everything can
day they’re gone again. But of course, to get a readymade salad with all be done at once.
they’re not actually gone because, the ingredients included – and don’t 4. Don’t keep flipping your meat.
these days, we can stay connected forget the salad dressing. A good Leave it to cook through on one
no matter where in the world we are – idea is to check in with your hosts to side for a while before turning it
and that’s a huge bonus. see if there’s anything specific they over. If it’s cooking too quickly, move
would like you to bring – such as it to the outer edges.
For as long as our expat families are marshmallows to melt over the fire, or 5. Have a clean container close
here, though, it would be appropriate ice cream for the kiddies. by ready for the cooked meat –
for us to share some of our traditions otherwise that rare or medium-rare
– one of which is our beloved pastime SOME DO’S AND DON’TS steak will be medium by the time
of braaiing. So, for the benefit of our 1. For your own sanity, it's advisable you return with your container.
expat readers, here are some handy that you don’t arrive hungry 6. Some braai fundis advise allowing
tips on ‘how to be a guest or master because braais are meant to be the meat to ‘rest’ before serving it,
chef at a braai’. long, drawn out occasions where so that the juices can sink back into
there’s lots of standing or sitting the meat’s fibres and don’t run out
PREPARATION around chatting, sharing jokes and onto your plate the moment you cut
If you’re invited for a ‘Bring and Braai’, sipping on beers, wine, summer into your steak and chops.
you’ll need to stock up on some cocktails or, for the teetotallers, iced
essentials, and make sure your cooler tea and cold drinks. Most seasoned braaiiers will have
box (you have one, right?) has enough 2. Never mess with the braai master’s extras that will make the occasion a
space for your beverages, meat, fire, or what’s on the braai grid, totally ‘local is lekker’ affair, such as
salads, pre-braai snacks and dessert unless everyone is left to do their stywe pap (stiff maize meal porridge)
– as well as the frozen icebricks to own cooking. with a spicy sauce, cheese and
keep everything cool. Serviettes and 3. If you do have to cook your own tomato sandwiches toasted over the
a packet of wet wipes would also be a meat, here’s what you need to fire, garlic bread and baked potatoes
good idea, and pack in some extra salt know about the fire: you can check with sour cream, so make sure you
and spices, if you like spicy food. the heat of the fire by holding your leave some space on our plate for all
hand over the coals – by the way, the local offerings.
Prepare your meat the previous if the flames are still shooting up,
evening by covering it with a marinade it’s way too early to be checking the Here’s wishing you all a happy and
that will infuse into the meat overnight fire!! With your hand over the coals, festive National Braai Day!
in your fridge. Popular meats for a count in seconds before
braai include boerewors (and other the heat becomes unbearable –
sausages), chops, steak (which 2 seconds means the coals are Ann
should never come out of the freezer, hot and good for cooking steaks;
fresh is best), and chicken. If you 3 – 5 seconds means the Ann Arnott
are taking chicken along, be sure to temperature is good for cooking Editor
partially cook it beforehand, because chops; 5 – 8 seconds would be annar@nowmedia.co.za

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DPL