Page 35 - Fourways Gardens September 2023 Issue

Recipes

Corné Bornman,
the winner of
Season 6 of The
Ultimate Braai
Master, has been
spending more
time than ever in
front of the fire.
His motivation
to do so was the
pandemic and
its destructive effect on the hospitality Method Aji Amarillo sauce
industry. COVID-19 kept him cooking and 1. Combine the above ingredients. Season • ½ cup Aji Amirillo Chillies
gave him time to perfect his new line of the top of the fillet generously and keep • 30ml oil
braai spices and sauces. They are called the rest of the mixture for future use in • 1 bayleaf, 1 clove of garlic
Brafia and are available online from the any chicken or seafood dish. Open two • 2 eggs, hardboiled (7-10 minutes) and
Brafia Facebook page for people who’d like bags of Rooibos tea of good quality and peeled
to replicate the flavours at home. sprinkle on top of the spice. Rest for one • ½ cup water
to three hours. • 10ml salt
Corné, who is affectionately known as 2. Using cold smoke, with wood of apricot • 5ml mustard
“Borries” and “the braai father”, has shown or other fruit trees, smoke the fillet on • ¼ cup vinegar
how versatile Rooibos is by creating several a non-stick mat for 20 to 30 minutes, • ¼ cup sour cream
braai dishes ranging from savoury to sweet. without cooking the fish. Let it cool down
Here’s one of his recipes: and rest while prepping the garnish. In a pan, roast chillies with oil, bayleaf and
garlic. Combine the rest of the ingredients
Norwegian salmon smoked and Garnish above in a food processor and liquidise till
blackened with Cajun spice and Rooibos • Brush two whole beetroots with oil and smooth.
tea, served with grilled fennel, fire- season. Wrap in foil and cook on the side
roasted beetroot and Aji Amirillo Chilli of the fire. Be careful that you do not Plating
sauce get them too hot as they are cooking in Make a fire with good wood. With the fire
Ingredients themselves with concentrated flavours under way, arrange the prepared garnishes
• 300g Norwegian salmon fillet and could burn easily. Once cooked and on the plate. When there are some coals but
• Cajun spice cooled down, peel and cut them into still a bit of a flame, use a “braai mat*” on
• ¼ cup semi-coarse salt (kosher or sea) cubes. Drizzle with olive oil and season. top of your grill.
• 2 tbsp garlic powder • Trim and blanch baby fennel. Drizzle with
• 2 tbsp onion powder olive oil, and season with salt and pepper. Melt a bit of butter. Lift the fish and place it
• 2 tbsp dried thyme Grill over hot coals and set aside. crust down onto the mat until a nice colour
• 2 tbsp dried oregano is achieved. Turn over and crisp up the skin.
• 2 tbsp sweet paprika Serve on garnished plate. Drizzle with Aji
• 1 tbsp freshly ground black pepper Amarillo sauce and sprinkle some chilli salt
• 1 tbsp freshly ground white pepper on the plate.
• 1 to 3 tsp cayenne pepper
*A non-stick braai mat allows you to braai smaller pieces of food that would normally fall
through the grid. Plus, it protects your grid, flame tamers and burners from food drippings
to keep your braai clean.

Fourways Gardens • 33 • September 2023