Gosh, this blog has been dormant for so long that I’ve almost forgotten it exists. However, Ailsa’s challenge this week is “cook“… and her photos reminded me that she missed the South African angle. So, I’ll throw in a wee gallery to assist… past braais, past pleasure… great memories!!
There are days… and then there are days. Those days when you long for the days… yep, those days when days were days. Days when we long for the days of the past! All of those days… when we did things that now make us all teary-eyed and nostalgic… like a beach braai. Any South African will tell you that may be the ultimate outdoor experience. Only thing is… we’ve been living in Ireland for almost 16 years so that is a memory that only smells of the days when nostalgia was nostalgia. However… even in the wet and wonderful Ireland one can build nostalgia…
At this stage half the planet must know what a braai is! Yes, it’s the name South Africans have given the ubiquitous BBQ. A Saffer braais while the rest of the world bbq’s! However, the braai grid needs to get cleaned before every braai so this is me burning it clean! Little did I know the photo will be so good and the creeper trellis in the background will add to the effect!
No plants, animals or people were harmed in the filming of this post!
Who could deny that an outdoors braai is way better than an indoors oven roast? Well, some may say you’d better do it outdoors otherwise you’ll burn the house down and to be honest, there’s most certainly a grain of truth in that line of thought. However, apart from protecting the roof over one’s head the food just tastes about 327.3975% better!
OK… I’ve shown you how to burn the grid clean… I’ve even shown you a 2 prawn taster. Now I’ll show you the whole thing. A week or so ago a friend at work told of stopping off in Howth to buy some fresh sea bass. He bbq’ed the fish and while he was relating the story I think both of us were salivating. Him at the memory of his experience and me at the reminders of many a fish braais back in the bad old SA.
Then, to my delight, I found out last Saturday that we weren’t required for taxi duties until late afternoon so I convinced the special one that we should head off to Howth, for a walk and to get ourselves a few fish to throw on the braai. I’ll confess, in all the years in Ireland I have NEVER braaied fish! Time then, for things to change. We enjoyed our walk-about on the Howth Head… taking in the scenery and happily snapping away like tourists. Well, I can get away with it because of my strong SA accent. So, it’s easy to blend in and act dumb.
OK, back to the story. We visited one of Dublin’s famous fisheries… and walked away with 5 fish and about half a kilo of prawns. All for a few cents less than 30 yo-yo’s! Oh, don’t forget the massive lemon. Back home, I doctored the ingredients while the good lady went off to acquire the makings of a few salads, and her delectable creamed mushrooms.
You may wonder why so little prawns. It’s really only me who eats them, Granddad and Junior Son will usually have a few each but mostly the job of devouring the pink tails falls upon my frail shoulders. OK, enough waffle… here’s the gallery. Before I get going though… not good tourists we turned out to be… not a single photo of the inside or outside of the fish merchant’s place… so, as advertising I’ll have to show you the carrier bag I set off with…
- Kick self’s posterior, repeatedly… for waiting this long to braai fish!
- The GLW is warming to prawns… next time I’ll shell them and let her enjoy them in a salad
- Maybe it will be wise covering the fish with a lid to cook evenly…
- Refer to lesson 1…
- Try other fish on the braai as well… the sea bass is a tad bony! Nothing like a good shad on the braai!
- Refer to lesson 1
PS – The rain lashed down at one point… but there’s nothing top stop a Saffer braaiing!!
Oh well… this makes it all worthwhile! The GLW posted this on her FB page… to great response!
I’m often asked about both charcoal and wors. Where do we get either, especially in winter in Ireland. The boerewors is made right here in the Green Land. The charcoal is imported… from South Africa. No, I don’t use so much that I get my own supplies in… maybe one day when I own my own braai eatery I’ll have to do so. The product is supplied here by a SA Shop but it’s produced in SA, using invader species. Do click here to visit their site.
For years we were lucky enough to have a South African shop right here in Kilcock but alas, the dreaded recession stole that from us. Now we have to travel a little further if our old friend CV isn’t coming in this direction with a delivery.
OK… enough background. My GLW was doing a bit of promotional photograph to share with CV when I was last braaiing, so that gave me an excuse to do a bit of happy snapping myself. There you have it… SA charcoal and wors (made here) using a tradition SA recipe. Tasty!! Very tasty… the wors we used on the day was a total beef mix, no pork used in this one.