#braaimonth

[foodtrippingsa-blog]

What did you make for Braai Day? We enjoyed a fresh Chimichurri sauce with our medium rare ribeye steak. It’s one of our braai favourites. _____________________________________ CHIMICHURRI SAUCE 20g flat leave parsley, finely chopped 20g coriander, finely chopped 2 red chilli’s, deseeded and chopped 1 garlic clove, minced 90ml olive oil 20ml red wine vinegar salt and pepper to taste INSTRUCTIONS: Mix everything together and season to taste. Serve with steak or any other meat you prefer. _____________________________________ #BraaiMonth #BraaiDay #localislekker #Braai #chimichurri #chimichurrisauce #ribeyesteak #foodiesofsa #safoodies #foodtripping #instafoodtrip #instaeatssouthafrica #heresmyfood #hautecuisines #sfbEATS #huffposttaste #fheeats (at Wilderness Dunes) https://www.instagram.com/p/BoHMP7wlXAy/?utm_source=ig_tumblr_share&igshid=1rjf33qpq6sra

[foodtrippingsa-blog]

What is a Braai without a Braai Broodjie?! There are so many variations and everyone has their little secret what makes theirs the best! I’m sharing my Braai Broodjie recipe with a few of my own secret ingredients 😉 Braai Broodjie Recipe French Loaf Butter Chutney Tomato slices Red onion slices, rings separated Gouda, grated Salt and Black pepper Dried Mixed Herbs Cut the loaf lengthways and butter the insides. Spread a generous amount of chutney on the insides. Place a layer of the tomato slices and season with salt and pepper. Then place a layer of onion rings and then the gouda. Sprinkle a little bit of mixed herbs over the cheese. Close the loaf and place it in a grid. Braai it slowly over low heat until lightly toasted on the outside. You want to make that the cheese has melted before you take it off. . . #BraaiMonth #BraaiDay #localislekker #Braai #braaibroodjie #braaibroodjies #foodiesofsa #safoodies #foodtripping #instafoodtrip #instaeatssouthafrica #heresmyfood #hautecuisines #sfbEATS #huffposttaste #fheeats (at Johannesburg, Gauteng) https://www.instagram.com/p/BoCYcf6ljL4/?utm_source=ig_tumblr_share&igshid=fpiflok5xfay

[foodtrippingsa-blog]

Need some inspiration for Braai Day? Try these Mielie Ribs served with Bovril Butter. It will be great as a starter or as a side dish to your braai. Try and get the long mielies 🌽 as they’ll curl much better. I could only find short ones 😕, but they still curled slightly and looked great on a platter. Very Important!!! Use a very sharp knife as cutting through the centre can be difficult. Mielie Ribs with Bovril Butter 4 Mielies (Sweetcorn) 50g Unsalted Butter 10ml Beefy Bovril Spread (or Marmite for Vegetarian option) Cut each mielie lengthways into 4 pieces. I find it easier to keep the mielie upright and then cutting down the middle. Just be careful of a slipping knife. Place the mielies in a pot with salted water and bring to a boil. Let it boil for 20 minutes. The mielies would have started curling by now. Drain and keep one side for the braai. Place the mielie ribs over a fire with a medium heat and slowly braai them till slightly charred. Mix together the butter and bovril and serve it with the Mielie ribs. . . #BraaiMonth #BraaiDay #localislekker #Braai #mielieribs #foodiesofsa #safoodies #foodtripping #instafoodtrip #instaeatssouthafrica #heresmyfood #hautecuisines #sfbEATS #huffposttaste #fheeats (at Johannesburg, Gauteng) https://www.instagram.com/p/Bn9CDl7A_fi/?utm_source=ig_tumblr_share&igshid=1kxx4tgiz36v1