Don’t be a chop this national braai day! Show your proudly South African heritage and support LOCAL IS LEKKER by sharing your braai pics!
For us, no proper braai is complete without good old fashion ‘braaibroodjies’ (BBQ Toasties)! If you are not sure how to make one here you go.👇
Many people braai the broodjies right at the end, after the meat. The advantage is that the coals are then quite gentle but the disadvantage is that your meat then rests until it is cold.
An alternative trick is to have two identical braai grids. Braai your meat in the bottom one and your braaibroodjies in the other, resting right on top of the meat grid. When you want to turn the meat, first remove the top grid with the braaibroodjies in it. Turn both grids and then replace, the meat grid below, the bread grid on top.
The heat will reach the bread and start to melt the cheese but the meat will protect the bread from the direct heat and getting burnt. Right at the end, when you remove the meat, give the bread solid, direct heat for about a minute on each side to get some colour
INGREDIENTS
- 12 Bread slices
- Butter
- Chutney
- 240 g Cheddar cheese (sliced or grated)
- 2 or 3 Tomatoes (2–3 slices per braaibroodjie)
- 1 Onion (sliced into rings)
- Salt and pepper
METHOD
- Build the braaibroodjies: spread butter on one side of each slice of bread (these sides will be outward-facing in the assembled braaibroodjie). Place half of the bread slices butter-side down; spread chutney on them and evenly distribute all the cheese, tomato and onion on top of each one. Grind salt and pepper over that, then cover with the remaining bread slices – buttered sides facing upwards.
- ‘Braaibroodjies is draaibroodjies’. Braaibroodjies should be turned often and are braaied in a closed, hinged grid. If you don’t have one, buy one – preferably with adjustable heights to compress each unit perfectly. You want medium-paced, gentle heat for these delicious braai additions and remember that the grid should be relatively high. Your aim is for the cheese to be melted and all other fillings to be completely heated by the time the outsides are golden brown. Slightly opening and closing your hinged grid a few times after the first few turns of the braai process helps the braaibroodjies not get stuck to the grid.
- Once done, slice each braaibroodjie in half. Generally, we believe that the correct way to slice braaibroodjies is diagonally and the correct time to serve it is immediately!
KOM NOU LAAT ONS BRAAI!
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