Since BBQ has become one of the most enjoyed and followed tradition of celebrating any gathering, the book is designed for everyone and anyone who enjoys Barbecuing for every occasion. It does matter if you are a pro in the kitchen or a newbie, the book offers something new to everyone. It contains the BBQ techniques of more than 20 countries.
The book contains about 100 BBQ recipes and they are not all meat! There is a combination fish BBQ, vegetable BBQ and fruit BBQ.
Each BBQ recipe is quite different from another and each contains a traditional sauce or marinara. If you like a bit spice in your BBQ, you would find it in the book. If you like honey like sweetness in your BBQ, you would also find that. There are some BBQ salad recipes as well. Not all of them are main courses, some are mouth-watering side dishes.
So start cooking today and make your friends and family happy.
The book contains unique, best recipes from countries around the world.
Whenever there is a special celebration, BBQ is one common factor regardless of where you are located! People from all background love and enjoy BBQ. It offers them to cook together and have a good time. The good thing about BBQ is no matter how new you are to the kitchen and the art of cooking, with a simple marinara, and knowing what type of meat (medium/rare) you want, your BBQ would be a hit.
People don’t only barbecue meat anymore, barbecuing vegetables and fruits also have become quite popular as it tastes delicious. Although store bought marinara or sauces are good when you are in a hurry, nothing beats a good homemade sauce. It gives your BBQ a special touch and boasts up its taste by 10%. Your friends and family also appreciates the effort you put in to please them.
BBQ is common in almost every nation; however different countries have different technique to do it. Some like to grill their meat, some like to use hot charcoal, some use open wood fire, some use special kind of wood to do their BBQ and some even BBQ using oven. Below you would find in details different techniques of Barbecuing in different countries.Reblogged 1 week ago from www.amazon.com
This book is about cooking on coals. This is the oldest way of cooking in the history of mankind. To fry meat or vegetables on an open fire remains a favorite of many. It’s tasty and romantic!
The book contains unique, best recipes from countries around the world.Reblogged 3 weeks ago from www.amazon.com
The massaman flavour combination has been around for centuries and has truly stood the test of time. It’s traditionally and best made in a potjie on the fire, and it’s made with beef, as opposed to chicken, lamb or pork. Think of it as a combination of a Thai and Indian style of curry. Characteristically you first make the massaman paste, then fry that in coconut cream, and then you add the meat and potatoes. This is the most complex curry potjie recipe in this book but well worth the effort. The results are quite phenomenal. I like to use a cut like chuck steak for this meal as it has a lot of flavour, can stand up to cooking for a while, and the intramuscular fat means the meat does not dry out too much. For me a cut like rump becomes too dry and something like oxtail takes prohibitively long to become tender.
WHAT YOU NEED (feeds 4)
WHAT TO DO
1. Wash the coriander and, without thinking about it too much or being too exact, cut it in half with a single stroke of a knife. Keep one half separate for later and finely chop the other half.
2. Put your potjie over the flames and dry-roast the cashew nuts for a minute or two. Nuts burn easily so focus solely on this task when performing it. Remove and set aside for later reintroduction to the meal.
3. In the now empty potjie, dry-roast the cardamom pods, cloves, coriander seeds and cumin seeds. Again, don’t multitask. Remove from the potjie. From a practical point of view, you might need to use your leather welding or braai gloves to tip the potjie and scrape the spices out as they are too small to simply get out with your wooden spoon.
4. Crush open and peel the cardamom pods from step 3. Discard the shells and add the insides of the cardamom pods and the rest of the dryroasted spices to your pestle and mortar or food processor. Start working them over, also adding the nutmeg, turmeric, chilli powder, garlic, ginger, salt, oil and the chopped coriander from step 1. Continue grinding away until you have a thickish paste. Give yourself a pat on the back – you have now made your very own ‘massaman curry potjie paste’ (MCPP).
5. Please note that you can perform steps 1 to 4 even a day ahead of time, should you wish.
6. Get the potjie back on the flames and add about 2 tots coconut cream (not an exact science) to the potjie. Now fry the MCPP from step 4 in it for a minute or three.
7. Add all of the beef cubes and toss around, stir-frying for a few minutes to get bits of them seared. Don’t overthink this step; get some searing done and move on to the next step. We’re looking at roughly 5 minutes.
8. Now add the rest of the coconut cream and the chicken stock and stir well. Use the juices to loosen anything that might be stuck to the bottom of the potjie.
9. At this point add the bay leaves, star anise and cinnamon sticks. Bring the potjie to a gentle simmer and put the lid on. Leave it to simmer very gently for 1 hour. You want a few coals under the potjie and a few coals on the lid as well. 10. Lift the potjie lid, stir in the roasted cashew nuts from step 2, the fish sauce, lime juice and zest, and sugar. Also add the potatoes and onion and close the lid. Simmer until the potato wedges are soft, which will take about 20 minutes.
11. Remove the lid and now let the potjie simmer uncovered until you are happy with the consistency of the sauce.
12. Serve with basmati rice, naan bread, tomato&onion salad and yogurt with cucumber
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When you find yourself travelling through the Karoo, make sure to stock up on the local Karoo lamb meat. Lamb shanks need time on the fire, the longer you leave the shanks on the fire to simmer over low coals, the more tender the meat will be and all the flavours can develop intensely. Remember this is not a race, it is a journey.
WHAT YOU NEED: (serves 4)
WHAT TO DO:
During a day-long braai session with members of the Swartland Revolution, I was introduced to this style of chicken wing eating. Although their cause is actually about wine, you will agree that this is a revolutionary way of preparing and eating chicken wings. Some caution though: this is a hot and spicy meal. We make the chicken super spicy and serve it with a sauce that both complements and cools down that spiciness. So the spice and the sauce are both essential to the meal; you can’t have one without the other. If you don’t like a bit of burn, rather leave out the cayenne pepper.
Dress code on the bike
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This is a great recipe to prepare a day before when you are going on a road trip. Remember to pack your jaffle maker, extra fire wood and your tongs on top so you have easy access to it, to stop next to the road at a picnic area and braai your jaffles.
WHAT YOU NEED: (makes 6 jaffles)
WHAT TO DO:
You can add grated cheddar cheese to the jaffles for extra points.
Reblogged 4 months ago from braai.com
Pizza fans will appreciate that this burger is quite clearly inspired by the SMOG pizza; Salami, Mushroom, Onion and Green Pepper. It’s a globally popular flavour combination for wood-fired pizzas and here we’re adapting it for the South African braai fire. Combine the four with some braaied chicken breasts and fresh fire-toasted rolls and you have yourself a winner!
WHAT YOU NEED: (feeds 4)