It’s our favourite time of the year, when we have the opportunity to get outdoors and have a braai and still call it work! After all, we have to test the recipes, test the braai we built to make sure it works, and test the beer we brewed one sunny Sunday (at another braai!). We like to get the most out of our time, so we usually have more than one braai going at a time and half a dozen recipes or so to test, so our braais turn into decadent feasts with everything from sticky beef ribs to red velvet cake braaied in a tin, and not necessarily in that order. All in all it’s a very happy time in the office.
This year we delved into what we thought was going to be a tricky and complicated task – brewing our own beer. This turned out to be a breeze, thanks to the help of some friends (Brad and Chris) who knew what they were talking about, and we spent brewing day making a very good pale ale and braaiing succulent lamb and giant burgers with beer cheese. If you’ve ever thought about giving beer or cider a try, go for it, but only after you’ve read the expert’s advice we’ve rounded up for you.
Tanya, our editor, went out to experience a shisanyama, a way of braaiing that has been around forever but is only now becoming hugely popular amongst all South Africans. Meanwhile, assistant editor Anna tackles fish with her own traditional recipe.
In this issue we also have some great recipes from local celebrities and loads of great products to make your braaiing experience even better. And remember, braais aren’t just for sunny days and weekends!
The Gardener Team
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Beef short rib
- 1kg of beef short rib (we asked the butcher to cut it into smaller pieces)
- Salt and pepper
Season the ribs with salt and pepper and braai them over a hot fire for 3-4 minutes, then move them to the edge of the braai to cook on a lower heat for 15 minutes. Brush the ribs on both sides with sticky sauce and cook for a few minutes before serving. Serve with extra sticky sauce.
- 1 1∕3 cups of dark brown sugar
- 6 cloves of garlic, crushed
- 2 tablespoons of Worcestershire sauce
- ¼ cup of HP sauce
- ½ cup of whisky (this is optional, use water if you like)
- ½ cup of wine vinegar
- A handful of fresh thyme leaves
- 3 star anise pods
- Salt and pepper
Add all the ingredients to a saucepan and heat. Cook for 5 minutes and set aside to cool.