Be the master of your own braai

Be the master of your own braai
Jenny Morris

Fooding Around with Jenny Morris

Another beautiful book from Reuben, one in which he takes you on a road trip through a past of hunting and cooking pigeons on the farms of Franschhoek as a kid. He especially loved braaing at his Ouma’s house. It was a big open-air jol he says, with feasting and music where the whole clan would get together and catch up.
‘Braai: Reuben on Fire’ is full of tips and tactics. It covers the basics; there are wine and beer pairings; and braai myths are blown out of the water. In customary fashion, he invites you to fire up the coals and get your hands messy.

The recipes have been developed by Reuben, the words put together by Tudor Caradoc-Davies, the beautiful photographs taken by Craig Fraser and the design and production taken care of by Libby Doyle. Truly a great team, and a beautiful book.

Let’s cook!

Rainbow Tuna
Seared tuna with grilled vegetables, cos lettuce and anchovy butter.
Serves 1-2
Dry-grilled vegetables are truer in flavour than if you add oil to the cooking process.


  • 180g tuna steak
  • ½ tsp salt
  • ½ tsp cracked black pepper
  • 1 tsp canola oil
  • 1 red pepper, sliced from core
  • 4 fingerling potatoes, cooked
  • 1 butternut, cut into one-centimetre-thick pieces
  • 2 aubergines, cut into 1.5cm-thick pieces
  • 1 baby marrow
  • 4 baby corn
  • ½ cos lettuce, cut lengthwise
  • 1 tbsp Parmesan, grated
  • Anchovy butter

Cook the vegetables on the grid over medium heat until chargrilled and soft. Remove from the heat and immediately peel the skin off the pepper.
Season the tuna with salt and pepper and rub with canola oil. Place on the grid over high heat. Sear quickly on all sides until golden brown. The process should take no longer than three to four minutes, otherwise the fish will have the same texture as canned tuna. Leave to rest for at least three minutes before slicing.
Sprinkle the lettuce with a pinch of salt and pepper. Place on the grid over high heat. Dust with Parmesan.
Place the tuna on the vegetables. Top with cos lettuce and a dollop of anchovy butter.

Anchovy butter


  • 250g unsalted butter
  • Juice of 1 lemon
  • 1 pinch salt
  • 125g anchovy fillets
  • 1 handful basil

Blend all the ingredients until smooth.

Beer pairing: Porcupine Quill Kalahari Gold
Wine pairing: Iona Pinot Noir