Page 39 - Waterfall City September Issue 2023

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

*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.

Waterfall City Issue 9 2023 37