Adam and I are back from holiday and enjoying settling back into our happy home. As with all the best holidays we have returned with a bit of overweight, sadly though, not in our suitcases but around our waists. Since our return I have been preparing very lean, healthy and low maintenance meals. My old favs like potato and rice moosh, have featured, various dalh dishes and salads and of course my all time weigh watch winner, veggie juice. So all in all nothing that I haven’t already blogged about before.
But this does not mean that I can’t live vicariously! My mom told me about a braai dish she made for guests the other day which I insisted she send me pictures of and a recipe for.
Below is the amazingly simple and very soon to be tested by myself recipe!
Over to my Mom…
Pictures care of Walter and Colleen Köppe
How to negotiate a “braai” or a “bring ‘n braai” (ref. Gert Vlok Nel, troubadour and poet – “Die lewe is ‘n bring ‘n braai”) is what this is about. Arrive with an iron pot of “Chenin Blanc potatoes” and your reputation, will be saved, and you‘ll be able to eat something if you shoulder in early enough.
The iron pot is, for this version, fairly mandatory, because you’ll need to nurse it over the coals, for a good hour! This puts you right where the action is, beer clutched to the chest, smoke in the eyes, and talking a lot of stuff about a lot of stuff.
Quantities for about 6-8 people and a pot of ca. 40 cm diameter.
15 medium potatoes
3 large onions (optional)
1 bottle of Chenin Blanc (off-dry)
Salt to taste
250g good butter