Page 7 - IFV September Issue 2024

Estate News

Everyone loves a

braaibroodjie

he braaibroodjie is the highlight of many a braai. Those not yet
emancipated by the fact that you don’t need meat at every braai,
Tfrequently braai meat as a pretext when all they actually want is
braaibroodjies.
There is only one original recipe for braaibroodjies: they have chutney,
onion, tomato, cheese, salt and pepper as filling and they are buttered on
the outsides.

Ingredients:
• 12 bread slices • 2 or 3 tomatoes (2–3 slices per
• butter braaibroodjie, sliced)
• chutney • 1 onion (sliced into rings)
• 240 g Cheddar cheese (sliced or • salt and pepper
grated)

Method
Build the braaibroodjies: Spread butter on one side of each slice of bread
(these sides will be outward-facing in the assembled braaibroodjie). Place
half the bread slices butter-side down; spread chutney on them and evenly
distribute all the cheese, tomato and onion on top. Grind salt and pepper over
that. Cover with the remaining bread slices, buttered sides facing upwards
‘Braaibroodjies is draaibroodjies’. Braaibroodjies should be turned often
and are braaied in a closed, hinged grid. If you don’t have one, buy one
– preferably with adjustable heights to compress each unit perfectly.
You want medium-paced, gentle heat and the grid should be relatively
high. Your aim is for the cheese to be melted and all other fillings to be
completely heated by the time the outsides are golden brown. Slightly
May you all have a opening and closing your hinged grid a few times after the first few turns
blessed Spring time. of the braai process helps the braaibroodjies not to get stuck to the grid.

Once done, slice each braaibroodjie in half. Generally, I believe that the
Anna-Mart correct way to slice braaibroodjies is diagonally and the correct time to
serve is immediately.
https://braai.com/

The Villager • Issue 9 2024 • 5