166 ways to make braaiing lekker braaivlei
It's springtime, which can mean just one thing - it's also braai time!
With winter behind us, it's time to forget about the heavy dishes such as oxtail and dumplings and opt for some healthier offerings.
Getting together once again - this is their third cookbook - are wellknown foodies Hilary Biller, Elinor Storkey and Jenny Kay, who put together 166 recipes for the open fire.
Now for those new to the art of braaiing, there is an introduction that includes the various types of braais as well as what materials you should use for cooking.
For example, when doing a potjie it is essential to get the heat just right. Too hot and the food will stick to the base, too cool and you will end up having hungry guests breathing down your neck.
The book is divided into seven sections: meat (beef, lamb, pork, game); poultry (chicken, turkey, duck); seafood; vegetables; breads; salads; and deserts.
Many of the recipes are fairly standard fare. But one that caught my eye was Beer Can Chicken.
Ingredients you will require include bay leaves, one lemon, rosemary, olive oil, salt and freshly ground black pepper.
Insert the bay leaves and rosemary into the chicken cavity and rub the chicken with the olive oil, salt and pepper.
Now it gets tricky! Insert the open beer car into the chicken, stand upright over the open coals and cook for 90 minutes.
Desserts contain a nice selection of cheesecakes, creme brulee's and my all-time favourite - pavlova.