I took this photo a few years ago… on St Patrick’s Day. As a South African, living in Ireland, I couldn’t resist combining something representing the liquid heritage of both countries… you guessed… Guinness and Pinotage… both winners. Remember… don’t mix them… you’ll be rather ill if you attempted to drink that concoction!
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!
I’ve had a craving for Nando’s for a while now. We do have a franchise a few miles away but I’m never there so my craving remains… until you find a recipe to make your own. So, the internet’s box of tricks again came up with the goods. Do click here to see the recipe I based my makings on.
I had a bright moment and part cooked the chicken on the braai in the foil tubs (covered with foil). This meant the pieces were evenly cooked through so they didn’t need too much fiddling on the hot coals!!
- when I do this recipe again I’ll have the pieces smaller and won’t part cook them quite as long at this time
- I’ll make the hot mix hotter… there was too little Tabasco and chilly in this mix!
- as always… try and marinade the meat as long as possible… in this case 24 hours would have been better than the 15 I had at my disposal…
Well, actually we had 2 braai’s… one on Friday night and one on Saturday evening for the family that couldn’t make it on Friday. As it’s always a bit of an issue when one braai’s for many folk, who bring their own meat, it’s difficult to get the evening synchronised. So, to get the ball rolling, we did chicken wings and cocktail sausages for starters. The birthday boy requested steak and marinated pork belly ribs so that followed the starters. Fortunately, most folk brought steak and chicken so it made life easier. I do notice that there’s no photo of the ribs… believe me, they went a long way to filling the grid on their own!
Later in the evening the lad had to blow out the candles!!
On Saturday evening the main course was pork chops, another of the birthday boy’s favourites. The pic shows some of the mix and match again… the ever popular spicy wings and porkies for snacks along with beef burgers for the kids. To the right of the picture are 2 beef kebabs… for birthday boy’s expecting sister. Just to the left of the kebabs are 3 large chicken breasts marinated in a Caribbean sauce, specially for birthday boy’s sister’s partner. Then some of the pork chops in their initial stages of browning…
Believe me when I say we all enjoyed the fun! Thanks to everyone for a very memorable weekend! Thanks too the GLW for all her help!!
PS – No, we ate balanced meals… veggies, potato bake, bread, salad… even cake for dessert! We’re more Paleo that carnivore, that I promise!