Hot and spicy at the braai

Hot and spicy at the braai

It’s that time again, with the whole of South Africa gearing up for Heritage Day and a good braai on the side to celebrate it. These days, new braai masters are born every day and newbies to the art of stoking the coals are always looking for tips and ideas to improve their skills around the fire.
‘Weber Hot & Spicy’ is a straightforward guide to cooking mouth-watering dishes that are given a lift with the addition of such ingredients as chillies and spices. South Africans love spicy food, especially when it is hot off the braai and washed down by our favourite cold beverage. Master griller Jamie Purviance’s recipes are simple to follow and take the guesswork out of cooking with chillies and spices.

The recipes are not only about cranking up the heat, however. There are plenty of fragrant spices on the menu, too. Handy tips provide advice where it is needed, and the short introduction covers how to prepare chillies, and what equipment you need for efficient braaiing. Also included is information on where different chillies rank on the ‘heat scale’.
Purviance, a graduate of the Culinary Institute of America, is an accomplished chef. The author of a number of best-selling cookbooks for the Weber company, he has helped millions of people all over the world learn to barbecue like professionals.

Fooding Around With Jenny Morris

Fooding Around With Jenny Morris

Let’s cook, shall we!

Spicy Jambalaya
Prep time: 40 minutes
Braaiing time: 16 to 20 minutes
Level Of Spiciness: 8/10

Main Ingredients:
350 grams smoked sausages, such as Spanish chorizo, andouille or Polish kielbasa
3 firm, ripe tomatoes

Ingredients for the Rub:
1 teaspoon paprika
1 teaspoon coarse sea salt
½ teaspoon ground cayenne pepper

Supplementary ingredients:
4 large boneless, skinless chicken thighs
Extra-virgin olive oil
1 medium onion, finely chopped (about 1 cup)
1 green and 1 red pepper, cut into 1.5-cm dice
2 garlic cloves, crushed
1½ cups uncooked long-grain white rice
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon coarse sea salt
½ teaspoon ground cayenne pepper
½ teaspoon ground black pepper
2¾ cups chicken stock
1 bay leaf
1 teaspoon Tabasco sauce
½ cup roughly chopped fresh Italian parsley leaves

Method:
1. Prepare the braai for direct cooking over medium heat: 180°–230°C (350°–450°F).
2. Brush the cooking grates clean. Braai the sausages and tomatoes over direct medium heat, with the lid closed, until the sausages are golden brown and the tomatoes are blackened and blistered all over, turning occasionally. The sausages will take 6–8 minutes, the tomatoes 8–10 minutes. Place the tomatoes in a bowl, cover with cling wrap to trap the steam and leave for 5–10 minutes. Peel away and discard the charred skin, then core and coarsely chop them. Cut the sausages into 1.5-cm slices.
3. Combine the rub ingredients. Brush the chicken thighs on both sides with oil and season evenly with the rub. Braai over direct medium heat, with the lid closed, until the meat is firm and the juices run clear, 8–10 minutes, turning once or twice. Transfer to a cutting board. Cut into 2-cm pieces.
4. In a large saucepan over medium heat, warm 2 tablespoons oil. Add the onion and peppers and sauté until softened, about 4 minutes, stirring occasionally. Add the garlic and sauté until fragrant, about 1 minute. Add the rice, paprika, thyme, salt, cayenne pepper and black pepper; stir to combine. Add the chicken stock, bay leaf and chopped tomatoes. Bring to a boil, then reduce the heat to a very low simmer. Cover and cook until the rice is fully cooked, 20–30 minutes. Stir in the chicken, sausage and Tabasco. Cover and cook over low heat until warmed throughout, 3–5 minutes. Remove the bay leaf and garnish with the parsley. Serve warm.
* Extracted from ‘Weber Hot & Spicy’ by Jamie Purviance (Struik Lifestyle) and ‘Weber Mediterranean’ by Jamie Purviance (Struik Lifestyle).