September shouts ‘braai’ for South Africans, and we’ve collected some must-try hacks, recipes and tricks to make sure your next cookout is a smoke-show!  

Fire cooking hacks  

Hack 1: Make a grid non-stick! Cut open lemons or potatoes and rub over your braai grid just before adding meat.  

Hack 2: To make your own firelighters, place dried, used tea bags into holes of an egg carton. Melt down old candles and pour liquid wax over each teabag. Once set, cut carton into single squares. Place between wood and light in the centre of each fire starter to use.  

Hack 3: Just lit the fire and drowning in smoke? Place water in a fire-safe foil container next to the coals. The heat will create steam, which will break down some of the smoke.  

Clean slate  

To mark the braai season, nothing says ‘fresh’ start like a clean grill:  

For a quick scrub down:

• Heat the braai using charcoal or wood. Once hot, crumple up a few tinfoil sheets into balls, clasp between tongs and use as a brush to loosen big bits. 
• Create a thick paste using bicarbonate of soda and water then work this around the wires of the grid. Let the solution sit for 15 minutes. 
• If possible, submerge your grid in a bucket of hot, soapy water for another 15 minutes to let the bicarb activate, then use a brush to scrub. 
• Remember: If you do use strong cleaning agents, then make sure to heat the grid up thoroughly again before adding any meat to ensure that the chemicals are cooked off. 

For a quick wipe down:  

You don’t need to restore your grid to its former shiny, glory each time. Opt for a quick fix instead.  

• Secure the prongs of a fork into the back of half an onion or lemon and use this as a natural cleaning agent. Scrub it back and forth over the hot braai grid to remove any lightly caked-on dirt.

Words by: Sjaan Van Der Ploeg
Photographs: Fresh Living Magazine 

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When rainy days come by and you’re stuck indoors, there’s no better time to get baking! Try this savoury cheese and beer pot bread on the braai or grill.

SERVES 6 // COOKING TIME 1 hour 10 min

INGREDIENTS
500 g self-raising flour
400 g tin corn kernels, drained
1 tsp salt
440 ml beer
Butter
3 spring onions, halved
60 g grated cheddar

METHOD
1. Mix the flour, corn and salt in a large bowl. Add just enough beer to form a soft dough (about 340 ml). Cover with a cloth and leave to rest for 20 minutes.
2. Grease a cast-iron pot with butter. Transfer the dough to the pot. Scatter spring onions on top and push down lightly; then sprinkle the cheese over.
3. Place the pot in the hot coals for 30 minutes. Put some coals on the lid of the pot to ensure even heat distribution. Tap the bread and listen for a hollow sound to check if it’s cooked.

Recipe & styling: Brita du Plessis
Photography: Kendall-Leigh Nash // HMimages.co.za

Ready to take your baking skills a step further? Make these bacon and cheese beer muffins!

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Get the grill fired up for this avo, baby potato and harissa salad! Who ever said you can’t have healthy braai dishes anyway?

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
For the salad
500 g baby potatoes, halved
2 tbsp olive oil
2 avocados, peeled and sliced
For the harissa
1 red pepper
2 red chillies
2 garlic cloves
1 red onion, chopped
1 tsp cumin seeds, toasted
½ cup olive oil

METHOD
1. Toss potatoes with olive oil. Braai until cooked through and charred.
2. Braai the avo slices until charred, only a few seconds on each side.
3. Roast red pepper over an open flame until the skin is completely charred. Place in a covered bowl to sweat for 15 minutes, then remove the skin and seeds.
4. Blitz together the red pepper, chillies, garlic, onion, cumin and seasoning until chopped but not puréed. Add olive oil and blend briefly.
5. To serve, drizzle potatoes and avo with the harissa.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Love the flavour of harissa? Try this harissa beef winter salad next!

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A simple foundation plus a simple dish = a meal unlike anything you’ve ever tried! Become a pro with this Marmite-glazed T-bone steaks.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the Marmite glaze
3 tbsp butter
3 tbsp Marmite
6 tbsp honey
¼ cup whisky
¼ cup beef stock
3 tbsp muscovado sugar
1 tsp smoked paprika
For the T-bone steaks
4 × 125 g T-bone steak
½ cup olive oil

METHOD
For the Marmite glaze
1. Fry the butter until melted and nutty brown.
2. Turn the heat down to medium and add the rest of the ingredients.
3. Simmer for 15 minutes, until the glaze is reduced and very sticky.
For the T-bone steaks
1. Toss the steaks in the oil. Season with salt and pepper.
2. Heat a pan until it is smoking hot.
3. Fry the steaks for 5 minutes on one side.
4. Flip the steaks over, add half the glaze and toss to coat. Fry for a further 4 minutes.
5. Allow the steaks to rest for 10 minutes, then slice and spoon over the remaining glaze.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Test out your skills with this lemon-and-rosemary-infused honey glaze on salmon!

The post Learn the art of glazing with these Marmite-glazed T-bone steaks appeared first on MyKitchen.

This chicken and pineapple satay with coconut and peanut sauce will bring back those sweet summer memories of days by the pool!

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
4 chicken breasts, cut into chunks
1 pineapple, cut into chunks
6 tbsp olive oil
¼ cup peanut butter
1 cup coconut milk
½ tsp chilli flakes
4 tbsp peanuts, chopped

METHOD
1. Make the kebabs by alternating the chicken and pineapple chunks.
2. Drizzle half the oil on a baking tray and the rest over the kebabs. Place under the grill for 8 min per side.
3. Simmer the peanut butter, coconut milk and chilli flakes in a pot for 5 minutes.
4. To serve, place skewers on a plate and drizzle with sauce and peanuts.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

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Forget grilled marshmallows, we’ve taken braai desserts to a whole new level of deliciousness with these braaied berry shakes! Give it a try at your next braai.

MAKES 8 // COOKING TIME 30 min

INGREDIENTS
2 cups mixed berries
Juice and zest of 1 lemon
½ cup sugar
1 tub vanilla ice cream
Handful mint

METHOD
1. Heat your potjie (or a braaiproof pot) over medium coals. Add the berries, lemon juice and zest, and sugar.
2. Simmer for 8–10 minutes, until the berries are soft and the syrup is sticky.
3. Divide the berries between 8 tall glasses and spoon the ice cream on top. The hot berries will melt the ice cream to create a thick milkshake consistency.
4. Top with fresh mint and serve. Add a shot of vodka for an adult version.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

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