‘Girls on Fire’ by Camilla Comins is a cookbook aimed at girls who feel sick of going to braais where the guys stand around the fire drinking and chatting and burning the meat. It is time for girls to claim their right to cook decent food and pretty up the braai area for this pivotal South African social activity. Say goodbye to dull braais where steak, tjop and wors are the only things on offer.
In these pages you will find tips on how to light and maintain a braai fire in the most common types of braai and look beyond the tjop and the wors to more delicate, well-crafted and healthy options from the fire.
Camilla can cook anything on an open fire. Her former restaurant, The Table at Meye, won best country-style restaurant in the 2011 Eat Out Awards.
She is a graduate of the Christina Martin Cookery School and has cooked and worked – often with open fires – in South Africa and in Germany and the USA. She was a food product developer with the Woolworths Group, and now runs a bustling confectionery business based at her new restaurant Overgaauw on a wine estate near Stellenbosch.
Stuffed aubergines with tomato concassé
3 medium aubergines
60ml olive oil
5ml dried oregano
150g fresh baby spinach
150g feta cheese
Salt and pepper
Ingredients for the tomato concassé:
75ml olive oil
4 cloves garlic
2 tins chopped tomatoes
Salt and pepper
10 basil leaves
Halve the aubergines and scoop enough flesh out of each to create a cavity for the stuffing. Roughly chop the removed flesh and set aside. Now finely chop the onion and heat the olive oil in a saucepan. Sauté the onion, aubergine flesh and oregano until the onion is soft and transparent.
Add the spinach to wilt.
Stir in the crumbled feta and season to taste. Divide the filling into the aubergine halves, place them on a baking tray and cover with tin foil. These can go on an indirect fire under a lid for 25–30 minutes.
For the concassé, heat the olive oil on a medium heat and gently fry the garlic cloves until golden brown. Remove from the heat and stir in the tinned tomatoes.
Return to the heat and cook gently for 25–30 minutes until the tomato sauce has thickened. Add the sugar and purée with a hand-blender until smooth.
Season to taste.
Serve the concassé in a little jug so that your guests can help themselves.
© Camilla Comins Published by Jacana Press