Braai Day Yummies

Pictures taken by Byron

Verreyne

Hertitage day in South Africa is a celebration of all cultures. Most importantly it has fast become the one day where pretty much every South African braais. For those of you who are not South African, or unfamiliar with our lingo, a braai is a South African word for barbeque. For us ‘barbeque’ is normally used to describe either a sauce or spice.  

This year I didn’t do much for “Braai Day”, except make a mean ‘footlong’ wors roll. I did, however, hear about my work colleague’s day and must say I am impressed with his braai day spread. Byron really went all out; but I kind of knew he would… This is a guy that owns more than one T-shirt that says “I just want to braai” and who I happened to catch on Pinterest looking up ideas for some side dishes for the occasion. 

 

 

Byron’s braai day feast consisted of quite a few things, like beer chicken, beer bread, rump steak, roasts, chicken kebabs and mushrooms wrapped in bacon.  I especially took note of the rump marinade and mushrooms he made. They looked delicious and something I’ve never seen or heard of, so of course I had to share it with you.

So the next time you have a braai, which now that we are headed into warmer weather, I am certain will happen again soon; try these cool and tasty ideas Byron came up with. 

Rump steak marinade

Ingredients:

1 cup of red wine

1 cup of coke

3 pinches of mixed hearbs.

4 tablespoons of Worcestershire sauce

2 teaspoons of Hot Chili sause.

Pepperdew spice, to coat meat

1.5kg Rump steak

Instructions:

• In a bowl or large square dish mix all the ingredients together; allow meat to sit in this marinade for 24 hours or overnight.

• Just before putting rump on the braai, coat it with pepperdew seasoning (or if you don’t have pepperdew seasoning, opt for plain salt and pepper).

Bacon wrapped mushrooms

 

Ingredients

1 Punnet Black mushrooms

1 Cups Mrs Balls Original Chutney

1 Packet Back Bacon

Garlic, crushed

Salt and pepper

Instruction

• Clean Black mushrooms, lay them out and put about ½ - 1 teaspoons of crushed garlic on top.

• Drizzle about 2 tablespoons worth of chutney over the garlic.

• Carefully wrap the bacon around the mushrooms. Secure the bacon with a tooth pick.

• Drizzle the remaining chutney over the bacon.

• Braai, on a medium to high heat, until bacon is crispy and mushrooms are cooked through.