ALL South Africans are called to unite around fires and wave the SA flag on September 24 every year.
National Heritage Day is a public holiday and the government has set this day aside for all South Africans to celebrate our rich heritage.
Across race, language, region and religion, we all share one common heritage. It is called many things: chisa nyama, braai and ukosa to name few, and although the ingredients may differ, the one thing that never changes is that when we have something to celebrate, we light fires and prepare great feasts.
This day is also known as National Braai Day and several local businesses have have shared their favourite braai recipes with us.
Harbourview Spar’s Braai bread/roosterbrood
Ingredients
* 500g white bread flour
* 10g instant yeast
* pinch of salt
* 2 tablespoons sugar
* 2 tablespoons sunflower oil
* 250-300ml lukewarm water
* extra flour for dusting
Method
* In a small bowl mix 50ml of the warm water with sugar oil and yeast, set aside for 5 minutes;
* In a larger mixing bowl, mix salt and flour then pour in yeast mixture with half of the warm water. Knead until a smooth dough forms. Add more water if the dough is too dry, alternatively if the mixture is too wet add flour;
* Cover dough with a damp cloth or cling wrap and set aside. When dough has doubled, turn out onto a floured surface. Roll the dough out into a long roll and slice into medallions about an inch in width;
* Place the dough portions on braai grid over warm coals;
* After approximately five minutes on the heat, turn them over and keep turning every few minutes until you hear a hollow sound when you tap on them;
* Once you hear that hollow sound, bread is ready. Serve while hot!
Uvongo Spar’s creamy sweetcorn and potato bake
Ingredients
* 4 large Freshline potatoes
* 50g Spar white onion soup
* 3 tablespoons Spar butter
* 1 cup fresh cream
* 1 cup sour cream
* 1/2 can Spar creamstyle sweet corn
* mozarella and cheddar cheese
* Italian herbs to taste
* salt and pepper to taste
Method
* Melt butter in a saucepan and season with Italian herbs. Add white onion soup mix and blend. Add fresh cream and sour cream;
* Allow to boil. Add one and a half tsp salt and add corn. Add pepper to taste;
* In the meantime boil potatoes until soft. Peel skin and slice into rings;
*Layer in Pyrex dish with the prepared sauce. End with a layer of sauce. Sprinkle with a cheese;
* Bake at 180C until cheese is melted and slightly crisp. Serve hot.
Tiago’s Broccoli Salad
Ingredients
* 1 punnet of broccoli
* 1 large red or white onion, finely chopped
* juice of 1 lemon
* 250ml of Bulgarian yoghurt
* 2 to 3 tablespoons mayonnaise
* 5ml Tiago’s lemon and herb seasoning
* sunflower seeds
* two wedges of plain feta cheese
Method
* Break broccoli into chunky pieces and rinse. Pat dry and arrange on the base of a salad bowl;
* sprinkle chopped onion over the broccoli;
* Make the sauce by mixing the yoghurt, mayonnaise, lemon juice and Tiago’s lemon herb seasoning together;
* Drizzle sauce over the broccoli and sprinkle with the feta and sunflower seeds;
* Serve with your favourite Tiago’s chicken.
Bosveld Butchery’s Peri-Peri Hoender Lewer
Bestandele
500g Hoender lewer
1 Ui, fyn gekap
50ml olie
2 ronde eetlepels koekmeel
1 pakkie tamatie konsentraat
2 eetlepels worcestersous
1 teelepel gekapte knoffel
1 vlak teelepel peri-peri poeier
1 teelepel paprika
Water
8ml sout, na smaak
Peper na smaak
Vars gebakte brood of broodrolletjies
Metode
Sit die olie, knoffel en ui in ‘n pot oor die vuur and kook vir 3-4 minute tot ui sag is.
Sit die hoender lewer daarby en laat braai tot half gekook.
Gooi genoeg koekmeel oor en meng tot al die olie geabsorbeer is. Dan gooi genoeg water in tot sous dik word.
Sit die res van die bestandele daarin en voeg meer water by as benodig. (Die sous moet nie te dik wees nie.)
Kook vir 10 minute tot alles gaar is. Proe en sit meer sout daarby as dit nodig is.
Bedien met vars gebakte brood of broodrolletjies.
Geniet!
If you prefer to ‘do it yourself’, try this tasty marinade, courtesy of Uvongo Spar
Ingredients
* 250 ml tomato sauce
* 50 ml Worcestershire sauce
* 5 ml fruit chutney
* 15 ml barbecue spice
* 15 ml balsamic vinegar
* 1 can ginger beer or ginger ale
* salt and pepper to taste
Method
* Simply combine all the ingredients in a large screw cap jar and shake vigorously;
* Use the marinade on red meat, pork or chicken. Allow meat to marinate for at least an hour before cooking;
* This marinade can be used as a basting on burger patties too;
* You can make this marinade ahead and store in the fridge for up to five days in the screw top bottle.
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