Braaied berry shakes
Forget braaied marshmallows, we’ve taken braai desserts to a whole new level of deliciousness with these braaied berry shakes! Give it a try at your next braai.
Friday braai day: Perfect spatchcock chicken
I have been fortunate enough to have learned most of my cooking from South Africa’s best chefs and friends who are chefs. Being on the road for two months, braaing all over SA every day was the best adventure anyone could ever ask for, and some of our best-kept secrets were revealed. A nice and easy recipe that Bertus Basson taught me, is a perfect spatchcock chicken.
Friday braai day: Beef Wellington
Here is another Ultimate Braai Master challenge we did somewhere in the Karoo. This beef Wellington is not for the faint-hearted but will give you all the bragging rights over your mates if you can pull it off.
Friday braai day: Smoked brisket
Today I want to talk to you about how I make my smoked brisket at the World Food Championships in USA. Smoking food is not big in South Africa – yet. America is where it’s at and it’s a lifestyle to them.
Friday braai day: The perfect steak
The old favourite – steak – is the first thing I think about when I hear the word ‘braai’. So I thought I’d treat you to some of my favourite tips and tricks this week so you can get the perfect steak every time.
Friday Braai day: Sticky hot wings
I’ve got a pile of hot sticky wings for you this #FridayBraaiDay! Quick, easy and messy never tasted this good before.
Friday braai day: Tomato bredie potjie with parsley pesto and potbrood
This is the tomato bredie potjie is tastiest, most flavourful potjie that you will ever make. I love lamb and using it in a potjie is just perfect, especially when you cook it on the bone with some marrow and fat. That is where all the flavour comes from and South Africa has some of the best lamb in the world.
Friday braai day: Braaied yellowtail with samphire and seaweed
Being a WWF-Sassi ambassador, I felt it would just be right to start off with a nice old favourite. Yellowtail is safely green-listed and it is just amazing with locally foraged samphire and seaweed.
Friday braai day: Kelp mussels
Being a WWF-SASSI ambassador and forager, I love the ocean and cooking with the fresh ingredients found on my doorstep in Grotto Bay. This is one of the signature dishes that started my career with the Ultimate Braai Master back in 2014. I have a few mussel recipes, but nothing beats this or tastes as true to the ocean as this one. It’s the greatest WWF-SASSI recipe ever!
Introducing Friday braai days with me, John Grundlingh
I am John Grundlingh, South Africa’s Ultimate Braai Master and my journey started when I was cooking with my mom every night as I grew up, and learning all the sea trade secrets and fishing from my dad. Now I’m here to share my expertise with you for MyKitchen Friday braai days.
