The Best Braai Broodtjies

If you haven’t already dusted off your braai gear and taken advantage of the glorious Spring weather, we hope this will inspire you to get out there and do just that!  Because this is a recipe you can’t pass by without trying.

So often, braais are all about the meat, but this month we’re shining the spotlight on the overlooked yummy dishes that complement the main event: Braai Sides.

Our salt partners and friends at Sense of Taste Chef School decided to feature Braai Broodtjies because as they say, ‘what’s a braai without broodtjies?’  And once again, just like the first recipe http://bit.ly/2n4Qely we featured this month, this recipe is so scrumptious with its multitude of flavours, it can easily be the main feature of your braai evening with salads on the side.

So here we go, Best Braai Broodtjies by Chef Peter Ayub and Chef Byron Thebus.  #morethanjustabraaiside

 

Braai Broodtjies

This serves 4 medium sized Braai Broodtjies

 

Ingredients for Dough

  • 200g Eureka cake flour
  • 1 ½ teaspoons Oryx Braai Salt
  • ½ teaspoon sugar
  • 10g dry yeast (Instant)
  • 150ml luke warm water

 

Method for Dough

  1. Combine the yeast and water and allow to develop for about 20 minutes
  2. Combine all the dry ingredients
  3. Slowly add the yeast liquid and combine until it forms a dough ball
  4. Knead for 5 minutes
  5. Cover and allow to prove for about 20 minutes – leave in a warm place in your kitchen.
  6. Knock back the dough – and then leave again in a warm area to prove for a further 10 minutes or so – remember cover it – you can also coat the dough with some olive oil to prevent it from drying out.

 

Ingredients for Filling

  • 1 cup of chopped white onion
  • 1 cup of chopped button mushrooms
  • 1 Teaspoon of Oryx Braai Salt
  • A good glug of olive oil to sauté
  • 1 ½ cups of either cheddar or mozzarella – or a mixture of both

 

Method for Filling

  1. In a pan heat up the oil – sauté the mushrooms and onions until tender – and add the Oryx braai salt
  2. Set aside to cool

 

Final Putting Together

  1. Roll out the dough onto a floured surface to a 2cm thickness
  2. Cut into roughly 5cm x 10cm rectangles
  3. Fill with the cooled onions, mushroom and cheese mixture
  4. Fold and close to make sausage like shape – brush the outside with some olive oil
  5. Cook over the coals of the braai for about 12 to 15 minutes – keep an eye on it and turn frequently so as not to burn
  6. It should be nicely browned and crispy on the outside and when you break it open it should be hot inside with serious #cheesepulldeliciousness ?

 

Experiment with Other Fillings

Other filling combinations Chef Peter and Chef Byron recommend trying out:

 

  • Beef Boerewors, Spring onion & Bacon
  • Coriander, Chicken, Chilli & Cheddar
  • Sweet Potato, Caramelised onions and Gorgonzola Cheese

 

There’s a whole flavoursome world of Braai Broodtjies to explore.  Light that fire, get your braai on!