So with Eskom in a state of emergency and their resolution being that of creating one for everyone else in the country – I am quickly putting together a “just in case of no power” shopping list which has included looking into the following very important questions!
What will I feed my kids (note, never mind us adults – bread and peanut butter for us then obviously) and how will I warm it? And if I can’t warm it, what would work cold as well as warm? Will I still be able to buy wine (check)? Is there such a thing as a kiddie-proof candle? Should we start investing in camping gear? How do I stop my freezer from defrosting and spoiling my stock (most importantly, the ice cream). Will I still be able to buy wine (check)? Surplus batteries needed for torches and LeapPads. Do we own a torch? Will I still be able to buy wine (check)?
Right, so armed and at the ready I head down the road to Spar with my list. We will be organised!
And with my ever-so-slightly complicated cooking and meal plans in mind, my hubby rudely interrupts me with a phone-call to simply say: “Cool, lets braai tonight and tomorrow, and the day after and after that….supper sorted!” And, I have to say – you genius, why didn’t I think of that!
So, I enter Spar with a simple list in my head: wood, charcoal and blitz (enough of these three for at least 5 braais).
The thing is…how do I keep these braai meals interesting and healthy – braai’s can become rich and one can find themselves getting quite sick of eating meat.
Its rather a good thing then that for this very reason, Father Christmas bought my husband Reuben Riffels latest bible – the ‘Reuben On Fire – Braai’ book! Ah-ha….problem solved “thanks Reuben!”.
A few flavour-busting options from his book are~
- His BRAAIDUE (p40): a canned fondue where a can of dipping sauce is cooked on the fire – into which anything you fancy gets dunked: toasted artisanal bread pieces, bacon, gherkins, tomatoes, broccoli, biltong, pickled onions. Into a medium sized can placed over hot coals; he throws ¾ cup port to reduce before adding 4 tbsp Witblits and 2 tblsp corn flour…he then throws in any cheese he can find in his fridge a handful at a time until well melted and the flour cooked.
Step aside Reuben, how about some Eat.Art Dukkah added either to the can in a sprinkle OR simply on the table to dunk after dunking/ before eating?
- His BUFFALO BOMBS (p58) are so sublimely right up my alley, and are quite simply Buffalo Mozzarella balls wrapped in Prosciutto with vine tomatoes and broccolini. The balls are cooked on a grid over medium coals and the tomatoes and broccolini on the same grid on the side with a drizzle of olive oil and balsamic syrup.
- His EK SAL JOU SMOOR (p116): In short, sausage and chopped smoor (creative kind of relish) on toasted sourdough bread finished with a sprinkling of crispy Prosciutto (yes, I love Charcuterie!). I mean hello – literally throw whatever ingredients are lying in the bottom of the veg tray and pantry into the smoor, braai some boeries, toast some bread and fancy bacon and voila!
Or you could deal with this with a touch of finesse in true Reuben style…for his smoor: red onion, salt, brown sugar, thyme, tomatoes, black mushrooms, green pepper, Tabasco, Worcestershire, smoked Paprika, seasoning all wrapped in a foil parcel and cooked on a grid over medium coals.
Step aside Reuben, how about some Eat.Art Zatar added to that smoor?
So – clearly if you are lucky enough to have the help of Mr. Riffel you have nothing to worry about other than your coal and blitz stock. Otherwise, apart from this little assistance you are going to have to call on that braai master creativity. Please share some of your ideas with us…we would love to hear from you.
All pics taken directly from the book
Mother-of-two delicious girls, lover of food (fine and fast), purveyor of all things pretty and Jill of all things ‘creative’…Nancy has a background in the visual arts, design and marketing and is the owner and Creative Director of Magpie. Having worked with the Eat.Art team before, she is thrilled to take time out from juggling and add some spice to the Eat.Art blog. Don’t get us wrong….it’s not that it needs it….it just wants more…and she is happy to oblige.