If there’s one thing that’s part and parcel of time in the wilderness, it’s cooking over an open fire. Out of ideas to give your braai some extra sizzle? Wild turned to top South African braaier and cookbook writer, Jean Nel, for three hot winter recipes. And exclusively to Wild travellers, we are giving away three copies of Jean’s new book, More Braai the Beloved Country – on shelves in September this year.
Few things create such a social and joyous occasion as a braai in the bush – from lighting the fire and warming your hands around the flames to gathering around the campfire for an open-air feast. Spice up your menu this winter with three recipes by braai master Jean Nel: chorizo with sherry, pork belly with apricot jam glaze and, for vegetarian braaiers, roast butternut and cashew salad.
Jean, author of the bestseller books, Braai the Beloved Country and Cooking with Gas, is currently busy with his third book, More Braai the Beloved Country, and we are exclusively giving away three copies. The ideal guide to fireside cooking when you’re travelling with your Wild Card.
Chorizo with sherry
- 500g smoked chorizo
- 15ml olive oil
- 60ml sherry
- 1 baguette bread, sliced
- Toss the chorizo with the olive oil and sherry.
- Braai on a high heat for 2 to 3 minutes. Chorizo should be crispy.
- Slice chorizo on an angle and pour more sherry over if desired.
- Serve with sliced baguette.
Pork belly with apricot jam glaze
- 1 x 2kg pork belly rind, scored
- olive oil
- apricot jam
- lemon juice
- Ask your butcher to score the rind or score it with a sharp knife, then moisten it with a little olive oil and rub it thoroughly with salt.
- Set aside for a good few hours.
- Just before braaing, rub the pork belly lightly again with olive oil. Place on an oiled grid and braai for 1 to 1½ hours. Pork should be just cooked (braaied through), so if you’re unsure, insert a skewer into the thickest part of the meat. The juices should run clear.
- 15 minutes before the end of braaing the pork belly, brush some apricot jam mixed with lemon juice over the rind.
Braai note: Add fennel seeds as an alternative with the salt when rubbing the rind. If you are not a fan of apricot jam, use quince jam, marmalade or sweet chilli sauce to brown the pork belly.
Roast butternut and cashew salad
- a handful unsalted cashew nuts
- 1 butternut, halved lengthwise
- 60ml olive oil
- salt and pepper
- 125ml honey
- a bunch of rocket leaves
Wholegrain mustard dressing
- 60ml wholegrain mustard
- 60ml pouring cream
- 250ml egg mayonnaise
- 15ml lemon juice
- 5ml salt
Whisk all ingredients together.
- Lightly toast cashews in a pan over medium heat.
- Lay the butternut on its side on a chopping board and cut in half lengthwise. Scoop out any seeds.
- Drizzle olive oil over the two halves and rub with your fingers to ensure the butternut is coated. Season with salt and pepper.
- Drizzle the honey over the two halves. Wrap each butternut half in foil.
- Place face-down on the braai. Braai for 20 to 25 minutes on medium heat, turning once. Rest the butternut.
- Remove the butternut from the foil onto a platter.
- Pour any juices over from the foil.
- Scatter the cashew nuts over the butternut with some rocket.
- Serve the wholegrain mustard dressing on the side.
Recipes from Braai the Beloved Country (Jacana).
WIN! WIN! WIN!
Beat the bookstore queue and win one of three copies of Jean’s new book, More Braai the Beloved Country. Email the answer to our question to [email protected] (subject line: Wild braai) before 21 August 2016 to enter. QUESTION: Which orange vegetable is used in one of Jean’s featured recipes? Wild will randomly select the winners. Winners will be notified via email.
More Braai the Beloved Country will be available at all leading bookstores in September 2016.
WINNERS: Margie Cunnama, Rob Duk and Jan Wunderlich