#braaibroodjie

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Braaibroodjie

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Braaibroodjie Pizze

Tonight, Les Bleus are playing their first game in this year's Autumn Nations Series, and they are hosting the Springboks in Stade de France. It promises to be an enthralling game, as the encounters between the two sides always are a banger, and we have the current Northern Hemisphere Six Nations Champions meeting the current Southern Hemisphere Rugby Championship Winners. But the Boks are also World Champions, and Les Bleus are missing key players, so it will be a fight; but if they play like they did in that first Summer Test against the All Blacks and capitalise on their possession and domination, France has a chance to win that one. However it goes, I'm celebrating our guests with these delicious Braaibroodjie Pizze, inspired by the South African sarnie! Happy Saturday!

Ingredients (serves 3):

a portion Sourdough Pizza Dough 

6 heaped tablespoons Peach Chutney

½ large red onion

2 medium, not too ripe Marmande Tomatoes, rinsed

120 grams/4 ounces good quality Gouda Cheese

Preheat oven to 240°C/°F.

Line two baking trays with baking paper.

On a lightly floured surface, divide Sourdough Pizza Dough into three balls, and roll each out into a rough circle.

Place Pizza Dough circles onto prepared baking tray.

Spread Peach Chutney generously onto each of them.

Thinly slice red onion, and scatter liberally onto Peach Chutney.

Cut Marmande Tomatoes into slices, and arrange on top of each pizza.

Scatter bits of Gouda cheese liberally onto each pizza.

Place baking trays in the middle of the hot oven, and bake, at 240°C/°F, for 10 minutes until the dough is cooked and cheese is melted.

Serve Braaibroodjie Pizze hot, with a chilled South African Chenin Blanc.

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Spek Braaibroodjie

After a few days of grey, sodden skies, the patches of blue and sunshine piercing through clouds today were enough to incite me to come out; and once I was out, I wouldn't leave the garden! I lit a barbie, and grilled myself an excellent Spek Braaibroodjie, the addition of bacon to the South African classic making it an even more-ish treat, which I ate, reading a good book, with the green budgies perching on the apple tree for company! I encourage you to partake in this simple pleasure, if the weather allows it! Happy Tuesday!

Ingredients (serves 2):

2 rashers smoked streaky bacon

2 large, thin slices Sourdough bread 

1/2 tablespoon butter, softened

2 heaped tablespoons Peach Chutney

half a small red onion

half a small, not too ripe tomato, rinsed

30 grams/1 ounce good quality Gouda Cheese

Prepare barbecue: half an hour before grilling, arrange a small layer of coals in the barbecue. Top with a few small branches of dry wood (applewood gives a good taste), and light.

In a small frying pan over medium-high heat, cook bacon rashers, about 1 minute on each side, until just browned and sizzling. Remove from the heat. Set aside.

Spread butter on one side of both Sourdough slices. Flip them over and spread all sides generously with Peach Chutney.

Thinly slice red onion and cut tomato into slices. Arrange red onion slices onto the Peach Chutney on one of the Sourdough slices. Top with tomato slices, in an even layer.

Cut Gouda into thick enough slices. Remove the wax, cut slices into bits, and arrange Gouda bits in a rather even layer onto the Peach Chutney on the other Sourdough slice. Top with reserved sizzled bacon rashers.

Sandwich laden Sourdough slices together carefully, and place sandwich onto a gridiron, preferably one with two grates, to secure and hold it.

Once the flames have died down, and the embers are red, place gridiron over the embers, and grill the sandwich. It won’t take more than 2 minutes on each side, possibly less! 

Carefully remove Spek Braaibroodjie from the gridiron and cut it in halves.

Enjoy Spek Braaibroodjie immediately, with dressed lettuce, and a glass of chilled South African Chenin Blanc or Chardonnay!

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Regte Braaibroodjie

I first had a Braaibroodje in November, watching Northern Hemisphere teams host Southern Hemisphere sides and offer epic rugby. It wasn’t a proper Braaibroodje, though, because I had cooked it on a hot grill pan. Now, it is Summer (up here) and there’s more exciting Test Rugby to watch (South Africa beat Wales 32-29 at the death last Saturday, France was the only victorious Northern Hemisphere team against a very good Japanese side!) 

And since Jules and I have been spending some nights playing 221B Baker Street since my birthday, I thought sandwiches would make a nice dinner. Not the Luxury Sandwiches of Christmastime, but real, Regte Braaibroodjie, grilled over red embers! And these, vriende, are proper good, eh?! It so happened that, quite à propos, last night’s investigation involved South African diamond mines and jewel thieves!

Ingredients (serves 2):

2 large slices Soft White Bread

1 tablespoon butter, softened

4 heaped tablespoons Peach Chutney

½ large red onion

a large, not too ripe tomato, rinsed

90 grams/3 ounces good quality Edam Cheese

Prepare barbecue: half an hour before grilling, arrange a small layer of coals in the barbecue. Top with a few small branches of dry wood (applewood gives a good taste), and light.

Spread butter on one side of all four Bread slices. Flip them over and spread all sides generously with Peach Chutney.

Thinly slice red onion and cut tomato into slices. Arrange red onion slices onto the Peach Chutney on two of the Bread slices. Top with tomato slices, in an even layer.

Cut Edam into thick enough slices. Remove the red wax, cut slices into bits, and arrange Edam bits in a rather even layer onto the Peach Chutney on the other two Bread slices.

Sandwich laden Bread slices together carefully, and place sandwiches onto a gridiron, preferably one with two grates, to secure and hold them.

Once the flames have died down, and the embers are red, place gridiron over the embers, and grill the sandwiches. It won’t take more than 2 minutes on each side, possibly less! 

Carefully remove Braaibroodjie from the gridiron and cut them in halves.

Serve Regte Braaibroodjie immediately, with a glass of chilled South African Chenin Blanc, or something sparkling if you’re feeling fancy!

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Braaibroodjie (Vegetarian)

Braaibroodjie, which I discovered recently, is your elevated grilled cheese sarnie. It is a combination of flavours, with the cheese, the tomato, the onion and the all-important Peach Chutney all complimenting each other to make a truly mouth-watering sandwich. Even better when grilled on the barbie! It makes an excellent snack to eat whilst watching a rugby game, with a glass of South African (obviously) Chardie; and if, like me, you’re gutted the Springboks lost to England by one tiny point, at least you’ve had a good meal!

Ingredients (serves 1):

2 large slices Soft White Bread

1/2 tablespoon butter, softened

2 heaped tablespoons Peach Chutney

1/2 small red onion

a small, not too ripe tomato, rinsed

45 grams/1 1/2 ounce Mature English Cheddar

Heat a grill pan over medium-high heat.

Spread butter on one side of both Bread slices. Flip them over and spread both sides generously with Peach Chutney. 

Slice red onion and tomato. Arrange red onion slices onto the Peach Chutney on one of the Bread slices. Top with tomato slices, in an even layer.

Cut Cheddar into slices and arrange onto the Peach Chutney on the other Bread slice. 

Sandwich both laden Bread slices together carefully, and place sandwich onto the hot grill pan. Cook, 2 to 3 minutes on each side, until well-grilled and cheese is melted.*

Cut Braaibroodjie in halves and enjoy immediately, with a glass of chilled South African Chardonnay!

*Traditionally, it is grilled on a gridiron the barbie (hence the braai in braaibroodjie). If it’s a sunny day, you can cook it that way! The fire will warm you up!

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The A-Braai-Cs of Braaibroodjies

"The task of a braaibroodjie is to be an easy and pleasant accompaniment to everybody’s favourite pastime: standing around a fire as you leisurely put together food and good company." The A-Braai-Cs of Braaibroodjies by guest contributor Marinus!

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Braaibroodjie and Boerewors: Cooking Out

"I wasn't sure what to expect from Mrs. Ball's chutney, but it is a sweet, mildly spicy condiment that was complemented well by the pungent and savory combination of onions, tomatoes, and cheddar cheese. " Braaibroodjie and Boerewors: Cooking Out

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April List Sandwiches and March Wrapup

In April, the Tribunal will be covering the Argentine Bondiola, the Braaibroodjie of South Africa, and Chicago's own Breaded Steak sandwich.

Sandwiches are Serious Business my friends, which is why we here at the Tribunal will never give you a jump scare with some dumb April Fools joke. Probably. But April is a new month, and the first of the month is when we announce which three new sandwiches we’ll be tackling over the next few weeks. First, though, we need to take a look back at the sandwiches we covered in March. We started March…

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