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Recipes CURRY MINCE BRAAIBROODJIES

CURRY MINCE BRAAIBROODJIES

Prep 30 mins
Cooking 15 mins
Serves 6

A jaffle is an ancient part of South Africa’s culinary and braai heritage. There are many options for fillings but the original and most popular is the curry mince jaffle. I like to prepare this recipe for a road trip or picnic braai. You make the curry mince at home and pack that in a container, which travels with the rest of the ingredients and your braai equipment. The meal you can then prepare on the road or in a remote location is very tasty and impressive in relation to what you have available in the surroundings.

- WHAT YOU WILL NEED -

  • FOR THE MINCE
  • 1 onion (chopped)
  • 1 tot olive oil
  • 500g lean beef mince
  • 2 garlic cloves (crushed and chopped)
  • 1 tsp salt
  • 1 tsp pepper
  • YOU ALSO NEED
  • 1 tot Cape Herb and Spice Cape CAPE MALAY CURRY
  • Twelve bread slices
  • butter (to spread on the bread slices)
  • 240 g Lancewood Gouda cheese (white, sliced or grated)

- METHOD -

In a potjie or pan fry the onion in olive oil for a few minutes. Then add the beef mince and garlic, season with salt and pepper and fry until the meat is cooked and browned. Use your wooden spoon to break up any lumps of meat. Now add the Cape Herb & Spice Cape Malay Curry powder, tomato paste and apricot jam and continue to stir and fry until you’re happy with what you see at which point you can remove the potjie or pan from the heat. If you overcooked it with the heat and the mince is dry to the point of burning add a dash of water, wine or beer.

Build the braaibroodjies: Spread butter or olive oil on one side of each slice of bread (these sides will be outward-facing in the assembled braaibroodjie). Pack half these slices buttered-side down and evenly distribute the curry mince and then the grated cheese on these. I suggest white Cheddar because it contrasts better with the curry mince but yellow Cheddar will also work. Close the braaibroodjies with the remaining bread slices, buttered sides facing upwards.

‘Braaibroodjies is draaibroodjies’. Braaibroodjies should be turned often and are braaied in a closed, hinged grid. If you don’t have one, buy one – preferably with adjustable heights to compress each unit perfectly. You want medium-paced, gentle heat and the grid should be relatively high. Your aim is for the cheese to be melted and all other fillings to be completely heated by the time the outsides are golden brown. Slightly opening and closing your hinged grid a few times after the first few turns of the braai process helps the braaibroodjies not to get stuck to the grid. With these braaibroodjies you will find some of the filling juices visibly seeping through the bread slices during the braai creating a wonderful colour on one or both sides of the end product, and when braaied perfectly, adding a very nice crispy almost crouton like level of crust.

Once done, slice each braaibroodjie in half. Generally I believe that the correct way to slice braaibroodjies is diagonal and the correct time to serve is immediately.

 

Recipe and pictures by: Jan Braai

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