Jan Braai Junior is a book for the next generation of braaiers in South Africa. Filled with a collection of Jan Braai’s very best braai recipes, simplified with easy-to-follow, step-by-step guidance, Jan Braai Junior can be enjoyed by kids and the whole family. This user-friendly book covers all the fundamental braai knowledge every South African should have, using basic equipment and budget-conscious ingredients. And, with Jan Braai’s tips and advice, Jan Braai Junior will set you on your way to braaing like a champion for the rest of your life!
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Chicken Burgers
“To me, a chicken burger is a balanced meal, because it contains meat, bread and salad! All of the ingredients are easy to find in a shop and, when you prepare it correctly, it makes a delicious meal. You can eat it with your hands and, as there won’t be any leftovers on the plates, cleaning up afterwards is quick.”
Makes: 4
4 chicken breast fillets
braai salt
olive oil
4 soft hamburger rolls
mayonnaise
lettuce leaves
1 tomato (sliced)
braai basting sauce
Place the chicken breast fillets on a chopping board with their shiny sides facing upwards. Cover with cling wrap to prevent small pieces of chicken from flying all over the place when you pound it. Each breast fillet has a thick end and a pointy end. Pound the thick side of each fillet with a meat mallet, rolling pin or anything else that is big and heavy enough. This will make sure the fillet is the same thickness throughout, making it easier to braai. It will also look better on your burger and be more tender to bite.
Season the chicken breast fillets with braai salt all over.
Pour a bit of olive oil over the fillets. Flip them over and roll them around until they are coated with a thin layer of olive oil all over. Put the fillets in the fridge until you are ready to braai.
In the meantime, slice open the rolls and spread mayonnaise on the top and bottom insides. Layer the lettuce leaves and sliced tomato into each roll.
Place the fillets in a grid and braai them for 4 minutes on each side (8 minutes in total) over hot coals until they are done. The nice thing about chicken breast fillets is that you can see the colour of the meat change as it cooks. If you’re unsure whether the chicken is cooked, break open a fillet and look to make sure that it’s white and no longer pink. During the braai, baste the meat with braai basting sauce on both sides using a basting brush or spoon.
Use braai tongs to place one braaied chicken breast fillet into each roll and enjoy!
BRAAI LIKE A CHAMPION
For older family members who prefer their chicken burger with a kick, serve it with some chilli sauce on the table for them to add to their burger themselves.
Boerewors Rolls
with Monkey Gland Sauce
“Monkey gland sauce is one of the most famous sauces in the world to serve with meat. But don’t worry, there are no monkeys or glands in this sauce – it’s just a name! What makes monkey gland sauce very special is that it’s a South African invention, just like boerewors. These monkey gland boerewors rolls are great for special occasions.”
Feeds: 6
6 hotdog rolls
1 pack good-quality boerewors (about 600g – you will need 6 lengths of boerewors)
FOR THE MONKEY GLAND SAUCE
1 onion (chopped)
2 tablespoons olive oil
½ cup tomato sauce
½ cup chutney
1 tablespoon Worcestershire sauce
water (have some ready, in case your sauce runs dry)
Slice open the hotdog rolls.
In a pot or pan over medium heat, fry the onion in the olive oil for 5–10 minutes, until soft and golden.
Add the rest of the sauce ingredients (except for the water) and simmer for 10 minutes, stirring fairly often to make sure it doesn’t burn. If the sauce gets too thick for your liking, or starts to stick to the bottom of the pot and burn, stir in a little bit of water.
After simmering for 10 minutes, the sauce is ready to serve. Set it aside until you have finished braaing the boerewors.
Now, it’s time to braai the boerewors! Place the wors in a hinged grid and close the grid. Braai for 4 minutes on one side over very hot coals. Turn the grid once, then braai for 4 minutes on the other side. You will know the boerewors is ready when the skin is brown in most parts and grey in others.
Remove the boerewors from the fire. The juices on the inside of the wors should be bubbling. Wait for the bubbles to relax, then break or cut the wors into 6 pieces, long enough to fit inside the hotdog rolls. Place a piece of boerewors in each hotdog roll and top with a few spoons of monkey gland sauce.
BRAAI LIKE A CHAMPION
Boerewors of average thickness braaied over very hot coals and turned only once will usually be done in 8 minutes. Try it like this and in future adjust the braai time, grid height and coal heat based on your results.
Extracted from Jan Braai Junior by Jan Braai.
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JAN BRAAI JUNIOR
by Jan Braai
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Boereworsrolle
met monkey gland-sous
“Monkey gland-sous is een van die wêreld se lekkerste en bekendste souse om met braaivleis te bedien. Maar moenie skrik nie – daar is nie ape of kliere in dié sous nie – dit is net ’n naam! Wat dit ekstra spesiaal maak, is dat dit ’n Suid-Afrikaanse skepping is, net soos boerewors. Die monkey gland-boereworsrolle is heerlik vir spesiale geleenthede.”
Genoeg vir: 6
6 hotdog-rolletjies
1 pak boerewors van goeie gehalte (ongeveer 600 g – jy sal 6 lengtes boerewors nodig hê)
VIR DIE M0NKEY GLAND-S0US
1 ui (gekap)
2 eetlepels olyfolie
½ koppie tamatiesous
½ koppie blatjang
1 eetlepel worcestersous
water (hou ’n bietjie gereed ingeval jou sous droogkook)
Sny die broodrolletjies oop.
Braai die uie in ’n pot of pan oor matige hitte in die olyfolie vir 5–10 minute tot sag en goudbruin.
Voeg die res van die sousbestanddele (behalwe die water) by en laat liggies kook vir 10 minute terwyl jy redelik gereeld roer om seker te maak die sous brand nie aan nie. As die sous te dik word of aan die bodem van die pot begin vassit, voeg ’n bietjie water by.
Wanneer die sous vir 10 minute gekook het, is dit gereed vir voorsit. Sit dit eenkant tot jy die boerewors klaar gebraai het.
Dis nou tyd om die boerewors te braai! Sit die wors in ’n toeklaprooster en maak die rooster toe. Braai vir 4 minute aan die een kant oor baie warm kole. Draai die rooster een keer om en braai vir 4 minute aan die ander kant. Jy sal weet die boerewors is reg wanneer die vel meestal bruin en hier en daar grys is.
Haal die boerewors van die kole af. Die sappe aan die binnekant van die wors behoort te borrel. Laat die borrels bedaar en breek of sny dan die wors in 6 stukke wat lank genoeg is om in die broodrolletjies te pas. Sit ’n stuk boerewors in elke hotdog-rolletjie en skep ’n paar lepels monkey gland-sous oor.
BRAAI SOOS ’N KAMPIOEN
Boerewors van gemiddelde dikte wat oor baie warm kole gebraai word en net een keer gedraai word, behoort binne 8 minute gaar te word. Probeer dit op hierdie manier; daarna kan jy net die braaityd, hoogte van die rooster en hitte van die kole volgens jou resultate aanpas.
Uittreksel uit Jan Braai Junior deur Jan Braai.
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