On the Braai Tonight
Lamb loin chops (cutlets)
Boerewors
Olive bread in potjie
Sides: Potato Salad
Braai Preparations:
2 or 3 Hours before cooking: Spice chops using Marina braai salt or another spice of your choice. Add a few drops of lemon juice and Lazenby Worcestershire sauce on each chop. Leave in fridge and take out half an hour before going on the braai. No need to spice boerewors, can place it in the same dish as the chops.
Buy good quality meat and boerewors. Chops can be 2 to 4 cm thick.
Light your fire using kameeldoring (camelthorn) braai wood about 1.5 to 2 hours before you want the meat to go on as it is a very hard wood that burns a while before turning into red hot coals. (Ons gaan nou braai!!) For a quicker braai, use rooikrans braai wood or charcoal briquettes or lumpwood.
Once your braai wood has turned to coal, you are ready to put on the meat. Do not rake the coals apart at this point as it will be red hot but will loose a lot of the heat quickly when raked apart. You can put the chops in a braai grid which makes it easier to turn all at the same time. If you prefer, you can braai on a flat grid and use a fork, braai tongs or cats claw to turn the chops individually.
It is a personal choice how you like your lamb done – medium or well. On a braai this can be achieved in various ways depending on a few factors.
- Heat of the coals
- Height of meat above the coals (can be adjusted)
- Thickness of the loin chops / Boerewors can also be thin or thick
- Time left on the braai
- Whether you braai inside or outside
If you need a burst of heat at the end, you can then rake open the coals and lower the grid.
If you are only used to cooking burgers on the BBQ, then you should try lamb chops and boerewors on the braai. There’s no right or wrong. Some people like their lamb chops medium and I know people who prefer it very!! well done. Main thing is, get out there and give it a go!
Everyone is a braai master on their own turf!! Use braai wood, charcoal briquettes or lumpwood charcoal and “Put the Braai in BBQ”
Rosemary and Olive Bread in Black Cast Iron Potjie Pot (can also be cooked in the oven):
Mix 500g flour (bread flour, self-raising, or mix with wholemeal), yeast (7g sachet or 15g fresh), 1 teaspoon sugar and 2 teaspoons salt (unless dry herbs/spice you are using has salt in it). Add in Ina Paarman Rosemary & Oilve spice and some chopped olives. Make a well and add in 2 tablespoon olive oil and 300ml water (100ml boiling mixed with 200ml cold). Mix together until dough forms a slightly sticky ball. Turn out onto floured surface and knead until smooth. Pop into a dish and cover for at least 1 hour near a heat source. Tip dough onto floured surface and knead again to remove air bubbles. Place into black cast iron potjie pot and score top with sharp knife. Cover and rise for 30 minutes and then bake over charcoal. On the braai for around 1 hour, oven at 220c fan for 30-35 minutes.
Potato salad:
Par boil potatoes with skin on until just getting soft. Place into cold water to cool and make removing skin easier. Take skin off and cut into blocks (let cool more if still warm). Grate onion, add salt & pepper and mayonnaise and mix. Can add in spring onion, chilli flakes or other spices to add more flavour.
The following are available on our online South African Shop: (while stocks last)
Braai Wood: Kameeldoring (Camelthorn), Sekelbos (Sickle bush), Rooikrans and Mopane
Charcoal Briquettes & Lumpwood Charcoal
Spice for lamb chops: Marina braai salt, Lazenby Worcestershire sauce, Calisto’s braai salt, Calisto’s Shisa Nyama spice, Ina Paarman Braai and Grill seasoning, Jimmy’s Steakhouse basting sauce, Robertsons steak & chop spice, Robertsons BBQ spice, Spur BBQ sauce, Spur signature salt BBQ, Walkerbay Steak & chop seasoning.
Boerewors made by HM Sheridans, Ballater. Delicious serves with Mrs Balls Chutney
Flat braai grids and hinged braai grids of various styles and sizes in mild steel and stainless steel
Braai accessories: Different types of braai grid stands, tongs, coal scoops, cats claws
Black Cast Iron Potjie Pots
Seasoning for breads: Ina Paarman Rosemary and Olive seasoning, Ina Paarman Chilli and Garlic seasoning, Ina Paarman Garlic and Herb seasoning
Potato salad: Cross and Blackwell Mayonnaise