Kerrygold Moments

Braai Broodjies are a staple at any good braai: every family has their own way of making them, but I think my generation grew up with a similar template of how to make the perfect braai broodjie.

I grew up in Patensie with simple tomato and onion braai broodjies on shop bought white bread- nothing fancy but super delicious. The bread becomes slightly charred on the braai and the tomato and onion soften a little. Yum! My sister-in-law adds some cheese and Mrs Ball’s chutney and that’s about as fancy as we get.

Until, that is, I decided to get creative and try different flavour and filling combinations. Braais can sometimes take quite long to finish cooking everything, so having a really tasty and filling starter will keep you going till the meat is ready. Especially if you have hungry kids looking to be fed.

If you are a fan of farmers’ markets and gourmet ingredients, this is a great opportunity to use all those artisan chutneys, cheeses, tapenades, mustards and pestos. Try my globally inspired combinations below, or get creative and try a few of your own. Don’t forget the sweet versions at the end of the list. I didn’t used tinned caramel but there’s an idea for you.

 How To:

Typically, I would use a loaf of white sandwich bread for braai broodjies. But feel free to use your favourite artisan loaf or homemade bread. Just ensure that the texture is firm, and not crumbly and that it’s not holey, which something like ciabatta can be. Slice the bread into medium thick slices so that it’s not too thin as to fall apart and also not too thick which will prevent the fillings from heating up.

Ensure that your Kerrygold Butter is softened so that it is nice and spreadable. Spread the butter from corner to corner on each slice. The buttered side is going to be on the outside of the sandwich. So I normally cover my kitchen island in clingfilm and spray with non-stick cooking spray. This helps with assembly where at some point the buttery side can stick.

Get all you fillings ready and set yourself up in an assembly line. This is a fun kitchen activity for kids too. Just watch that they’re not too heavy handed with strongly flavoured condiments such as mustard.

Some real braai masters use their favourite tongs to turn each broodjie, which takes a bit of skill so that the fillings don’t fall out. Or you can use your hinged, double grid and braai four at a time, which is great for efficiency and if you have lots of hungry people.

Place the broodjies on a grid over medium hot coals, or if your fire is still burning down, lift the grid higher. The aim is to char the broodjies on the outside for that unique South African flavour while melting and heating the filling. A real pro will be able to get the onions softened, the tomato falling apart and the cheese nice and gooey.

You should end up with a broodjie that’s blackened and crispy on the outside and soft and delicious on the inside. Serve immediately as a cold broodjie goes tough.

Italianish

Spread a layer of basil pesto onto both slices of bread. Arrange a single layer of salami slices on top and add a few chopped sundried or sunblush tomatoes. Sprinkle on a generous amount of grated mozzarella or tear up pieces of buffalo mozzarella. You can double cheese it with grated Kerrygold Cheese. Black olive tapenade, artichoke hearts and cheese is another delicious Italian combination, more for the adults than the kids.

Spanish

Spread a layer of tomato or red pepper relish on both slices. Arrange a single layer of chorizo slices on top and add some chopped peppadews and finely chopped spring onions. Sprinkle on a generous amount of grated manchego cheese or Kerrygold Cheese. Peppadews are local to South Africa, and they compliment many international flavour combinations.

Greekish

Spread a thin layer of black olive tapenade onto both slices. Wilt some baby leaf spinach by heating a little olive oil in a pan and stirring handfuls of the spinach in till wilted. Squeeze out the moisture and spread onto the bread and season with grated nutmeg. Add some crumbled feta cheese and a little grated Kerrygold Cheese. If you don’t have black olive tapenade, just chop up some kalamata olives, these are my favourite. 

Frenchish

Mix a little Dijon mustard with mayonnaise and spread this onto both slices of bread.  Add some chopped ham and finely chopped spring onion. Sprinkle on a generous amount of grated Kerrygold Cheese. Dijon mustard is fairly mild in flavour, you can also use wholegrain mustard and add a squirt of honey. Or simply buy a good quality honey mustard mayonnaise.

Tuna Mayoish

Mix 2 tins of drained tuna in brine with 2tbsp of mayonnaise, 3tbsp finely chopped spring onions, the juice of 1 lime, 2tbsp of chopped coriander, salt and pepper. Spread onto one slice and pile on grated Kerrygold Cheese. I always add a couple of drops of hot sauce to the tuna mix. My favourites are Cholula and Tabasco Chipotle. You can also adds slices of avocado to the broodjie, which is a classic tuna melt combination.

Dessertish

Spread both slices of bread with chocolate spread. Top with thinly sliced strawberries and mini marshmallows. If you don’t have mini marshmallows, chop up two regular marshmallows. I like using the coconut covered ones, you don’t often get them so grab a bag when you do. This is quite rich, so you might want to halve the broodjie and let two kids share. Before I get messages that my recipe turned your child into a Duracell bunny.

Elvisish

Spread one slice of bread with peanut butter, I prefer chunky peanut butter as it has a nice texture. Top with two crispy smoked streaky bacon rashers. Finish off with sliced banana and a drizzle of maple syrup. This is so good, it almost brings tears to my eyes. It’s especially good for a breakfast or brunch braai.

So get spreading, chopping, grating and assembling. Your friends and family will be delighted to with your Braai Broodjie prowess, they might even be the star of your braai.

Article by Rozanne Stevens

Connect with her on:

Twitter: @RozanneStevens

Instagram: @RozanneStevens

LinkedIn: www.linkedin.com/RozanneStevens