The Braai Broodjie
I have always loved a good old, classic Braai Broodjie… The idea is that you prepare your sandwiches (broodjies) almost like you would with a toasted cheese and after your meat has been cooked on the braai, the last thing you do is place your broodjie in a folding braai grid and toast them over the coals.
I always loved the braai broodjie, that is until I had the one made by my friend, Christel (famous for her Creative Cooking features here on MammaChef Jozi). Now I am addicted to them! I don’t actually need anything else in my life, other than wine! Okay I may be taking it a bit far, but try it for yourself and you will understand.
We went away on a ladies weekend about a year ago to a lovely little cottage outside Parys in the Free State. The four of us have been friends ever since our first year out of high school, when we all enrolled for a year long diploma in Tourism Management. It was definitely one of the highlight years of my life and we have memories and stories to last us a lifetime! We also have friendships from that year to last a lifetime and the four of us try to get away together at least once a year, even though we now live some distance from eachother.
On this particular weekend, we each brought our contribution to the meal. One friend brought her braai skills, another made the wonderful salad, another brought the most amazing chicken espetadas and Christel graced us with her braai broodjies and now – I have the recipe forever immortalised on the interwebs!
Without any further delay…
The Very Best Braai Broodjie Recipe Ever
Butter the bread generously, each mm up to the edges!!! There’s always some debate about butter on the inside or outside – you can choose. I buttered the inside.
After that, spread the secret ingredient on one slice : apricot jam. If you don’t have jam, use Mrs H.S Balls Original Recipe Chutney.
Add slices of tomato on top of the jam.
Add roughly chopped up onions on top of the tomatoes.
Salt and pepper.
Add cheddar cheese on top of everything. Please don’t be shy. You can also add Mozzarella cheese.
Close in a braai grid.
Place on braai after meat was taken off. Turn frequently. Take off when outside is crisp and the cheese is melted.
Best sandwich ever!!!
Christel’s eagerly awaited feature for the week is finally here! The delay is all mine, I must confess. This week for some reason just seemed to fly by me and I didn’t get to everything I had planned…
She has also included a white sauce recipe, which could be a base for just about any sauce and a must have for any kitchen! So without any further delay…
2 medium red onions
Chop everything up, put the onions in a saucepan and fry until tender. Add the tomatoes and stir occasionally until saucy. Add salt, pepper, garlic flakes and a bit of sugar/honey (to take the acidity out of the tomatoes)
Add 1 (or 2) cans of tuna.
Stir for about a minute to combine everything. Add a packet of Woolies ready made cheese sauce. Stir for a minute until mixed. Sprinkle with oregano flakes or fresh herbs. Eat on oven toasted ciabatta or mix into pasta.
You can also add mushrooms and/or green, red & yellow peppers into the mix. Or leave the tuna out completely and eat it with only vegetables.
If you really want to impress your eating companions… here’s the recipe to make your own White sauce from scratch:
It makes 1 cup
30g plain flour
250 ml milk
Place all ingredients in a saucepan over a moderate heat and bring to the boil whisking continuously. Use a spiral or ballon whisk as this will get rid of lumps and give the sauce a more glossy appearance.
Cook for a further 2-3 minutes until thick and smooth and there is no taste of flour. Season to taste with salt and pepper.
For cheese sauce add 1 cup grated cheddar to the hot sauce and stir to melt the cheese. You can add 5 – 10ml curry powder to the flour to make curry sauce. For parsley sauce you can add chopped parsley to the mix. You can add mustard to the mix for a mustard sauce.
The possibilities of what this sauce can become, are endless.
Christel‘s Creative Cooking recipe is our Meat Free Monday meal (for yesterday)…
This recipe could be a side with so many things! So yummy looking, yummy tasting and cleverly carb conscious too!
1 small packet of Zucchini. Cut into thickish slices.
1 small packet of mushrooms (you can also use brown mushrooms for a more earthy taste). Cut in half.
One pan/pot for the Zucchini’s, one pan/pot for the mushrooms. You can use one pot but mushrooms tend to become very watery and the Zucchini don’t like to swim 😉.
Pan fry lightly in butter until al dente (You don’t want it to get soggy). Add a bit of salt & pepper and oregano flakes while frying.
Remove from pan and let cool for a bit in a glass bowl.
Once cooled, crumble some Feta cheese and sprinkle with a little bit of WOOLWORTHS SA Nut & Seed Sprinkles. You can use any other nuts as well.
You can also drizzle with olive oil if you want.
You can eat it as is, on a #meatfree day or have it as a side dish.
I have decided that from now on, I will have no more birthdays. I think it would be a better idea to just commemorate my first birthday suit day! No more of this ageing nonsense!
MammaChef has had a beautiful, chilled birthday in Jozi with my boys and granny and spoiled myself with a yummy #Woolies lasagne, giant greek salad, red wine and doughnuts for dinner!
However, I will not leave you without something delicious today and this is thanks to the most wonderfully creative woman I know, my amazing friend Christél Schutte.
PS this recipe is banting friendly and easily vegan too!
Filled Shrooms with 3 different fillings.
Main Ingredient : big brown mushrooms
1. Butter, crushed garlic, Italian Parsley and cheddar cheese.
2. Butter, any flavoured cream cheese spread OR Feta Cheese broken up into small pieces. Cocktail Tomatoes, thinly sliced on top of that. And cheddar cheese.
3. Butter, spring onion or chives (cut into small pieces). Crispy bacon OR leftover mince. I used Speck which is an Italian dry-cured, lightly smoked ham. I fried it in a non stick frying pan until crispy. Parmesan cheese on top.
Salt and pepper on all of them. You can also use mozzarella instead of cheddar.
Pop into oven for about 10 to 15 minutes, 180°C, Grill. The bigger the mushrooms the longer it will take and the other way around for smaller mushrooms.
Easy for the kids to join in and you can get creative with your own toppings.
Replace butter with olive oil if you like.
PS… don’t ask MCJ how to thinly slice a cherry tomato! I reckon you need some MasterChef skills for that! Feel feel to give me some tips if you get it right!