Join the South African Kitchn in the atmospheric surroundings of the Courtyard @ Indie Fude in Comber for a fun Braai evening on Thurs 6th Oct.
Perhaps you’ve had the debate on who has the best BBQ culture – Aussies, South Africans, Americans, Brazilians, Argentinians??? – well this night will put it straight! South African’s love any excuse to Braai (their word for BBQ, meaning grilling meat on the fire). Rain or shine they can be found standing around the braai, with their braai tongs, flipping big hunks of meat – no burgers allowed. Yes, that is right, they stand around the braai together, it’s a sociable thing; not just a cooking thing.
So don’t expect your typical Norn’Irish bbq, leaving the host standing outside on his/her own; cooking for everyone congregated inside, having great craic and waiting to be fed. Come along and get involved:
- Meat prep & simple marinade and spice techniques
- Get the fire lit, the quick and easy way
- Heat test, know when the fire is ready to cook
- What meat to cook first
- Braai tongs ready, start flipping some meat
- Braai basics, creating simple great tasting food at home
- Rare, medium rare, medium, well done; the touch test - know when your meat is ready (well-done forbidden!)
All meat will be cooked on the Big Green Egg; and we’ll have some great South African wines to pair with each meat dish. If you don’t like wine, please bring your own (BYO) Ale or Beer..
Four courses incl. tasty premium cuts of Irish meat, cooked to perfection on the hot & fast braai, SA Style. Served with a range of fresh local veggie side dishes.
1. Braai broodjie, a new meaning to the traditional ham & cheese toastie!
2. Boerewors with chakalaka, a specialty South African beef sausage served with a tomato & onion relish.
3. Sticky baby back pork ribs with a home-made marinade; served with an Asian Slaw (inspired by our time living in the Philippines).
4. Succulent & juicy rump steak, topped with a soft cheese and biltong shavings; served with Pap tert (millie meal with a tomato & onion relish, topped with cheese and baked in the oven). The winning dish at the Dalriada Festival Big Green Egg BBQ competition in July.
Pork ribs sourced from Hannan’s of Moira, the Rump steak from Black Beef Dexter and the Boerewors specially made by H&J Carnduff. All veg sourced from local farmers in Comber.