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The day before National Heritage and Braai Day, what does one do, huh! And with the Rugby World Cup games starting on the goggle box today, well what to do, preps of course, that’s what. It’s all about research. Like any good radio presenter we tackled the braai day Braai the belovedtask, pardon the pun, with gusto and found some great Braai Recipes on a number of websites and decided to put together a few for one to choose from. Have fun and make your choices wisely and be sure to be prepared for the celebrations

What is your favourite meat to slap on a sizzling braai. Here are my personal choices, it’s difficult task to choose, but choose I must so hear goes in order;

T-Bone, because you get the fillet and sirloin together in one go, remember too the they should be at least 5cm thick

Lamb Leg Chops should be at least 3cm thick

Sirloin should be at least 4cm thick

Lamb Cutlets should be at least 3cm thick

Whole Sirloin

Pork Belly Strips

Chicken Thighs

Chicken Legs

Pork Bangers


And finally a Whole Snoek when in season

Grabouw Boerewors

Grabouw Boerewors

You ask why is Boerewors not on the list, well it is and really deserves to be categorised under its own name see, and variety is your choice. The Klutz goes for Grabouw Wors, but who remembers Morris the Butcher in Town, I mean the wors was just the best.

The Klutz in the Kitchen has really been hard at work and found some truly splendid and exciting braai recipes from drinks to starters to main dishes and desserts


Here are some of the Klutzes drinks suggestions;

Well it’s a no brainer really Beer, Heineken or Windhoek are the choice of the Klutz, and Pinotage is the wine of choice. However our first recipe is one that will act as an accompaniment with any dish braaied (barbequed) and alcohol additive on the day; mind you it can also be enjoyed on its own with lots and lots of ice. Thanks to Woolies Taste Mag and Abigail Donnelly for this simple ‘n quick recipe. Please note it only serves 4 so one will have to adjust to make much more to satisfy your thirsty friends and family

Braaied lemonade

Braaied Lemonade

Braaied Lemonade


Prep Time 
5 minutes

Cooking Time
 15 minutes


20 lemons

150 g brown sugar

100 g white sugar

Ice, for serving

500 ml soda water


Halve the lemons and dip the cut side into the brown sugar. Place the lemons, cut side down, on a braai grid over medium heat coals.

Turn when the lemons are charred and almost blackened. Braai for a further 5 minutes, then place in a large bowl

Once the lemons are cool enough to handle, squeeze the juice into a jug. Add the white sugar to the lemon juice and mix until dissolved.

Add lots of ice and top up with soda water.

Tastes take: When life gives you lemons, make braaied lemonade. We love the rich flavour created by charring the lemons. It’s easy to make once your coals are going, but handle with care as those lemons get hot! For a twist, you can add a splash of bourbon.


A non-alcoholic suggestion is for a colourful bright Sunset Cocktail, which is also very moreish and thirst quenching.

Sunset Cocktail

Sunset Cocktail


Lime cordial

Plain water ice-cubes, crushed

Grenadine syrup

Apple juice or Pink Lemonade

Orange juice blend

Pomegranate juice blend


Pour lime cordial into ice-cube trays and freeze.

Spoon crushed ice into each glass (optional).

To mix the cocktail, vigorously combine a handful of lime cubes with orange juice in a shaker. Pour into each glass.

Slowly pour on some pomegranate juice, onto the back of a spoon held just above the orange juice layer.

Do the same with the pink lemonade or apple juice, to fill the glass.

Pour a few drops of Grenadine syrup on top and allow it to slowly sink through the other juices and create a 3-tone sunset effect.

Serve immediately with a stirrer and/or straw.

Hints and Tips

There is no strict proportion of ingredients for this type of cocktail; we used approximately one-third of each of the three juices.

Have all the ingredients, glasses and utensils ready in front of you before starting, for smooth preparation and perfect results.

Don’t deviate from this order of adding ingredients, or the effect of the colours will be lost. Do not mix before serving.

Do not expect the lime cordial to freeze hard and pop out of the mould as water would.


Apricot Crush

Apricot Crush

Apricot Crush


50ml Gin

50ml Fresh Orange Juice

25ml Sugar Syrup

25ml Fresh Lime Juice

2 spoons of Apricot Jam

8 Mint Leaves


Julep Cup or Tumbler


Shake with a couple of ice cubes in a cocktail shaker and strain into the glass.


Mint Bouquet and Dehydrated Orange Wheel


Raspberry Sling

Raspberry sling Photo by Mark O'Meara

Raspberry sling Photo by Mark O’Meara

Recipe by Diageo

Serves 2


60ml Gin

1 Tbsp of raspberry cordial

30ml freshly squeezed lemon juice

50ml pomegranate juice

Soda water


Lemon slice & cherry, to garnish

Contains 2 standard drinks.


Fill a tall glass with ice

Pour in 60ml Gordon’s Gin

Add raspberry cordial, lemon juice and pomegranate juice

Top with soda and stir

Garnish with a cherry and lemon slice




Chakalaka soup with boerewors balls recipe by Jane Anne Hobbs Rayner

Chakalaka is a highly spiced African vegetable relish usually eaten cold as an accompaniment to braaied meat, but here I’ve transformed it into a chunky soup brimming with punchy flavours. Topped with juicy mini-meatballs made from boerewors filling, this is a dish that will bring tears to the eyes of chakalaka devotees (especially if you increase the quantity of fresh chillies in the recipe).

Chakalaka, said to have been invented by Johannesburg’s migrant mine-workers (although I can’t confirm this) usually includes chillies, peppers and curry spices, plus – depending on who’s making it – carrots, beans, cabbage, and so on.

You may be wondering why I’ve turned a relish into a soup. Well, because I love soup, I really do – to distraction. (And I’m a little annoyed that winter is over in the Southern Hemisphere, because it means the end of soups – at least hot, rib-sticking ones – until next year.) Also, I like turning recipes around to see what happens. This soup is good on its own, but the little meatballs make it really special. (And I’m grateful to my friend Nina Timm of My Easy Cooking for showing me how to make instant boerie balls.)

You can leave the baked beans out of the soup, if you like (as I did in the photographs, because I wasn’t in the mood for beans) but I recommend including them because they help thicken the soup. If you can’t find authentic South African boerewors, use a raw, loose-textured sausage and, before you roll it into balls,  mix in a teaspoon or so of toasted, ground coriander, plus some of the spices listed in this recipe.

Although it’s best on the day you make it, you can prepare soup a day in advance. For best results, though, fry the meatballs just before you serve the dish.  This is also very good with chopped green beans and cauliflower florets. If you don’t have tomato juice, use a tin or two of chopped Italian tomatoes and a little tomato paste instead.

The chickpea flour and spices are used to give the meatballs a nice, toasty crust. Chickpea flour, also known as channa flour, is available from spice shops.

Chakalaka Soup with Little Boerewors Balls

Serves 8

45ml Sunflower oil

4 carrots, peeled

3 small green peppers, finely sliced lengthways

4 onions, peeled and finely chopped

1 stick celery, finely chopped

1 green or red chilli, deseeded and finely chopped (or more, to taste)

4 cloves garlic, peeled and crushed

30 ml grated fresh ginger

6 large, ripe tomatoes

1 litre tomato juice (the sort you’d use for a tomato cocktail)

750ml water or vegetable stock

2 tins baked beans in tomato sauce

10ml medium-strength curry powder

7.5ml cumin

Salt and milled black pepper to taste

125ml finely chopped fresh parsley or coriander

For the Boerewors balls

500 g slim boerewors, or similar sausage

125ml channa [chickpea] flour

5ml paprika

2.5ml turmeric

Heat the oil in a large pot. Dice two of the carrots and set the others aside. Fry the diced carrots, pepper slices, onions, celery, chilli, ginger and garlic over a medium-high heat for 8-10 minutes, or until softened but not brown. Roughly chop the tomatoes, place in a blender and pulse to form a rough purée. Pour the purée, the tomato juice and the stock into the pot and cook at a brisk bubble for 30 minutes, skimming off any foam as it rises. Stir in the baked beans, curry powder and cumin, season to taste with salt and pepper and simmer for 20-30 minutes.

For the meatballs, squeeze the boerewors filling from its casing and roll into balls the size of a marble. Combine the channa flour, paprika and turmeric on a plate and lightly roll the balls in the mixture. Fry in hot oil over a medium heat for 4 minutes, or until cooked through. Drain on kitchen paper. Coarsely grate the remaining two carrots. Serve the soup piping hot, topped with hot frikkadels, grated carrot and a shower of parsley.

This recipe was originally published on Scrumptious SA


Luxury Braaibroodjies by Jan Braai

Luxury Braaibroodjies

Luxury Braaibroodjies


Slices of fresh sourdough bread

French style mayonnaise

Whole grain mustard

Gypsy ham

18 months matured cheddar

Sun-dried tomatoes in olive oil

Spring onions

Olive oil

What to do

Go for a oval shape sourdough bread as opposed to a round one. This way all the slices will be the same size. Slice the bread fairly thin, the same thickness as normal toaster bread. One has a natural tendency to slice these types of bread thicker, so be conscious of avoiding that.

Lay out half of the bread slices on a cutting board and liberally spread with the French style mayonnaise and whole grain mustard.

Add the gypsy ham, slices of cheese, sun-dried tomatoes and chopped spring onions. Do not be stingy with any of the ingredients, this is a super luxury braaibroodjie and not only should the quality of ingredients reflect it, but also the quantity.

Add the top layers of bread and drip or spread olive oil on them.

Place in a hinged grid (toeklaprooster)  and braai over medium-low heat coals. After the first turn, also spread olive oil on the other outside, the side which was at the bottom when you assembled the units. Continue to braai over the gentle coals, turning very often, until the cheese is melted and the braaibroodjies are golden brown on the outside.

It goes without saying that you serve these beauties with glasses of ice cold Methode Cap Classique. The South African – vastly superior – version of what the French call Champagne.


Main Dishes


Oxtail Potjie with prune and port with Drostdy-Hof Pinotage

Recipe by Chef Johan van Schalkwyk

Oxtail Potjie with prune and port with Drostdy-Hof Pinotage

Oxtail Potjie with prune and port with Drostdy-Hof Pinotage

Chef Johan van Schalkwyk could not resist teaming this succulent wine with its subtly spicy oak nuances with a potjie of oxtail in prunes and port. Whether you are camping or treating your guests to a three-course dinner, this dish is perfect for any occasion.

The full-bodied Drostdy-Hof Pinotage is available from most liquor outlets for around R40.


2 medium onions, chopped

2 celery stalks, sliced

3 carrots, peeled and sliced

2 leeks, sliced and well washed to get rid of grit

6 garlic cloves, peeled and chopped

2 tins (410g) of whole peeled tomatoes

2kg oxtail

10g thyme, chopped

10g parsley, chopped

2 bay leaves

50ml balsamic vinegar

350ml Drostdy-Hof Pinotage

150ml Allesverloren Port

Zest of ½ an orange

50g prunes, pitted

1 tsp juniper berries, crushed

2 cloves, crushed

Olive oil

Flour for dusting

Coarse black pepper to taste


Place a cast-iron potjie over coals and heat well

Season oxtail pieces with salt and pepper and dust with flour by rolling them in a bowl with about a cup of flour in it and shake off the excess flour

Heat the oil in the potjie and seal in all the juices by browning the pieces of oxtail on all sides Do a couple at a time and set aside

Fry all the vegetables in the olive oil until the onions are transparent. Do not brown

Add back the meat and deglaze the potjie by adding the vinegar, wine and port

Allow some of the alcohol to burn off then add the tomatoes and bring to the boil

Scrape some coals away from underneath the potjie and allow the contents to simmer

Add the herbs, prunes, zest, bay leaves and season with salt and pepper and cover with the lid

Place two or three coals under the potjie and simmer for three to four hours. Do not stir the pot. Remove the lid every 30 minutes to check the liquid is at a gentle simmer and add some coals if necessary

The dish is done when the meat comes away from the bone

Enjoy with some creamy mashed potatoes and vegetables of your choice

Serve with a glass of Drostdy-Hof Pinotage.


Leopards Leap Braai Basting Sauce Recipe by Chef Pieter de Jager

Works for red meat and chicken

Leopards Leap Braai Basting Sauce

Leopards Leap Braai Basting Sauce


80g treacle sugar

80ml soy sauce

60ml balsamic vinegar

2 bay leaves

1 Tbsp of paprika

½ tsp peri-peri

1 tsp of garlic flakes

1 tsp of mixed dried herbs

1 Tbsp of tomato paste


In a saucepan, heat the sugar, soy and balsamic vinegar over moderate heat.

Allow the sugar to dissolve before adding the remaining ingredients. Cook the sauce for 2 minutes or until thickened.

Allow to cool down.

Baste meat on the braai regularly.

Turn meat regularly to prevent the basting sauce from scorching.


Beef Wellington by Jan Braai

Beef Wellington on the Braai

Beef Wellington on the Braai


1 tot olive oil

1 onion (finely chopped)

250g mushrooms (finely chopped)

250ml cream

1 sprig fresh thyme

300 to 500 g steak (rump, sirloin, fillet)

400 roll of puff pastry

Grated cheese (optional)

Smoked ham (optional)


Finely chop the onion and mushrooms. Add olive oil and/or butter and the finely chopped onion and mushrooms to a pan and fry until the mushrooms lose their moisture and starts to brown. Then add the thyme.

Add some or all of the cream to the pan and let this mushroom, onion and cream sauce reduce to a fairly thick paste.

Trim the steak of your choice (rump, sirloin or fillet) of all sinews and fat and braai over very hot coals for about 8 minutes until medium rare. Let the steak rest a few minutes and then thinly slice.

Unroll the thawed puff pastry on a cutting board. Spread the mushroom and cream paste on half the surface of the pastry and lay the slices of steak on top of that. Generously season with salt and pepper.

Optional step: finely chop smoked ham and grate some cheese. Add this on top of the current residents of the puff pastry.

Fold the uncovered half of the pastry over the filling and use a fork to press all open sides of the pastry closed and seal it.

Now braai in a hinged grid over medium coals for about 20 minutes until ready. You want the pastry golden brown and crispy and all ingredients heated and melted throughout. As puff pastry braais there will be a moment where it seems to ‘melt’ and sag into the grid. Don’t panic. After this it will firm up again and start to cook.


The Klutz has called this recipe The Poor Mans Beef Wellington, which is really Justin Bonello’s braaied Beef Wellington

Think of this as a giant steak sandwich and definitely something for the boys to enjoy.

The Poor Mans Beef Wellington, which is really Justin Bonello’s braaied Beef Wellingto

The Poor Mans Beef Wellington, which is really Justin Bonello’s braaied Beef Wellingto


A small handful of coriander seeds

A small handful of mustard seeds
Lots and lots of peppercorns

A couple of cloves

About 4 garlic cloves, crushed and chopped

A good pinch of Maldon salt

1 beef fillet

A drizzle of sunflower oil

1 government loaf (this is a whole loaf of bread that you buy from your corner shop)

Plenty of butter


First, you’re going to make a rub using the ingredients. Take equal amounts of coriander and mustard seeds and about double the amount of peppercorns. Put it all in a mortar and pestle and add to that a couple of cloves, garlic and a good pinch of salt. Bash everything together until you have a nice, crumbly rub

Next, take the whole fillet and coat the meat generously with the rub, pressing it into the flesh

Make a fire and when the coals are moderate to hot, put the fillet on a grid and drizzle a bit of sunflower oil over it to get the flames leaping

Cook the meat on all sides for about two minutes a side, drizzling oil and allowing the flames to lick the fillet as you go. Once sealed, remove the fillet and allow to rest

Next, take a whole white bread loaf and put it on a table so that it faces up, and cut out the top rectangle. Keep that rectangle for later then hollow out the rest of the bread

Take butter and smear it generously all over the inside. Stuff the fillet into the bread. Take the bread crust you cut out earlier and use it as a lid where the hole is. Now take tinfoil, wrap about two layers around the bread and braai it on the (hopefully now-ready) coals for about 15 minutes

When you take it off the braai, the bread should be toasty and when you cut it open, the fillet should be medium rare. If the bread isn’t toasty enough, remove the foil and let it bake on the open coals, like you would do with braai broodjies, turning it every now and then until nice and toasty.

This should feed about four relatively hungry men or one Karoo farmer.

If you’re really strapped for cash substitute the fillet with a couple of minute steaks instead, but make sure you don’t overcook the meat!


Easy snoek braai with chili sauce

Easy snoek braai with chili sauce

Easy snoek braai with chili sauce


1 large snoek, cleaned

1 lemon, sliced

1 onion, sliced into half-moons

A handful of coriander

5 tsps of olive oil

2 tsps of butter

Heavy gauge tin foil


If you’re a pansy like me, you’ll have bought your snoek cleaned, gutted, and decapitated. This means that the assembly is simple: roll out a large piece of foil onto a baking sheet or large breadboard (don’t cut it yet) and drizzle some olive oil onto it. Now place your fish on top of the foil, and layer your slices of lemon and onion into its cavity. Sprinkle as much coriander as you dare on top of the slices, drizzle generously with oil, and (carefully) close it up. If you’re particularly worried about it being dry, you can cut slits into the skin (at an angle, so as not to snap any bones) and slide a sliver of butter into each of them.

When it comes to the wrapping, more is more. You don’t want your buttery fish-juice to drip out onto the fire, so be careful to wrap it as water-tight as you can and place it onto a medium-hot fire.

Give each side 10 minutes on the fire, then sneakily check it by prodding a fork into the flesh and twisting. If the flesh flakes, it’s ready. Well done!

Mozambican chilli sauce

This is thick, spreadable, utterly delicious, and goes beautifully with snoek (and most fish, in fact). It’s easily made from ingredients available at any Mozambican market; but it’s not the typical thin peri-peri sauce that you might have met at a roadside stall. If that’s what you’re looking for, have a look out for Jan Braai’s Peri-Peri Sauce.


1 onion, diced

1 red pepper

1 large tomato, diced

8 to 10 bird’s eye chillies, chopped

3 Tbsp of chopped garlic

Juice of one lemon

2 to 3 tsps of honey

A handful of coriander, chopped

Cooking instructions

Fry the onion in a generous amount of olive oil on a medium heat until soft, then add the garlic and chili. After about two minutes, add the tomato and bell pepper and simmer until soft.

After about fifteen minutes, add the lemon juice, honey and coriander, and mix well. Simmer for another five minutes or so, until the honey has caramelised a little.

If this is more than you can finish in one sitting (fair enough: it’s powerfully hot stuff) you can cover it with olive oil and keep it in the fridge for up to two weeks.




Classic Caesar Salad

Classic Caesar Salad

I love a good, simple Caesar salad , remember that the true Caesar salad is a salad made up of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper and nothing else.

The salad’s creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States, Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of Prohibition. His daughter Rosa (1928–2003) recounted that her father invented the dish when a Fourth of July 1924 rush depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing “by the chef.”

According to Rosa Cardini, the original Caesar salad (unlike his brother Alex’s Aviator’s salad) did not contain pieces of anchovy; the slight anchovy flavour comes from the Worcestershire sauce. Cardini was opposed to using anchovies in his salad.

In the 1970s, Cardini’s daughter said that the original recipe included whole lettuce leaves, which were meant to be lifted by the stem and eaten with the fingers; coddled eggs; and Italian olive oil.

The above was drawn from Wikipedia

Common ingredients in many recipes:

Romaine or cos lettuce

Olive or vegetable oil

Fresh crushed garlic

Salt to taste

Fresh-ground black pepper

Lemon or lime-juice, fresh squeezed

Worcestershire sauce

Raw or coddled egg yolks

Freshly grated Parmesan cheese

Freshly prepared croutons


The best damn potato salad recipe by Kati Auld

Although a braai is ostensibly about the meat, it’s the quality of the side-dishes that makes a braai into a feast. Everyone’s got their favourite twist on a potato salad recipe: some folks are passionate about the inclusion of hard-boiled eggs (shudder) while others say that the key is roasting the potatoes, not boiling them. This recipe’s secret weapon is nutty, buttery, roasted garlic, and it’s a life-changing addition.

I like to keep this veggie-friendly, especially when it’s just an accompaniment to piles of sticky-sweet pork chops, Garlic-Butter Steak, or Lamb Curry Sosaties: but if the thought of pigless potato salad hurts your soul, you could add bacon. If you want a salad that actually has leaves in it, you must just check out Justin Bonello’s mushroom and potato salad

The best damn potato salad

The best damn potato salad


1 kg of potatoes

1/3 a cup of mayonnaise

1/2 a cup of sour cream

2 tsps of chopped chives

2 heads of garlic

3 tsps of olive oil


Peel the papery outer layers of each garlic head, leaving the individual cloves intact, and slice off the top of each head of garlic, and about a quarter-centimetre of each clove.

Drizzle the garlic with olive oil, trying to ensure that it goes between the cloves.

Wrap the garlic heads in tin-foil and roast them at 180 degrees for 45 – 60 minutes.

While that’s going, cut potatoes into quarters and boil until soft, approximately 30 minutes.

Once your garlic is browned and sticky (like in photo below), let it cool slightly and then carefully remove each clove, add to a bowl, and mash them with a fork.

Add your sour cream, chives and mayonnaise to the roasted garlic paste, and mix well.

Once the potatoes have cooled slightly, pour the roasted garlic mayo-mix over the top and mix well. Season to taste.

Serve in a pretty bowl, with some chives for garnish if you’re fancy.


On the Braai Desserts


Braaied Chocolate Mallow Pud

Braaied Chocolate Mallow Pud

Braaied Chocolate Mallow Pud


An enamel coffee mug/ metal cup/ clean tin can (to put on top of the braai)

A packet of Marie biscuits/Digestive biscuits

A packet of marshmallows

Caramel treat (you could use bar one/mars bar instead of buying a tin of caramel treat AND a chocolate)

A chocolate of your choice



Crumble one or two Marie Biscuits or Digestive Cookies into a metal cup or enamel coffee mug.

Add one or two Marshmallows (one white & one pink), add a few spoons of caramel treat, sprinkle on a few chunks of chocolate bar and top with Custard.

When the coals of your fire are on their last legs, put the cups on a very low heat under a suitable lid like a Weber lid or a box that has been lined with tin foil.

Leave the cups under the lid for about 5 minutes or until the marshmallows have turned mushy and the chunks of Chocolate have melted.

Remove the cups from the fire with a glove, dishcloth or paper napkin (the handles of the metal cups will be hot!) and enjoy by scoffing it down with a big spoon.

Thanks to the My Chef Blog



Braai Roasted Brandied Clemengolds

Braai Roasted Brandied Clemengolds

Braai Roasted Brandied Clemengolds

Recipe by Sarah Graham

Preparation time: 5 min

Cooking time: 10 min


4 Clemengolds, halved, with peel intact

4 tsps of brandy

8 tsp of Muscovado sugar

Vanilla bean ice cream, to serve

You will also need a baking tray lined with a double layer of tinfoil.


Pre-heat your braai grill to med-high. When it’s hot, place each clemengold half cut-side down and grill for about 45seconds – 1 minute. Remove and place the clemengold halves in an ovenproof baking dish, cut side facing up.

Sprinkle each half with a little brandy and muscovado sugar. Place the baking dish on your lined baking sheet and cook for 7-10 minutes until the sugar has melted and the clemengolds are just starting to bubble.

Chef’s tip:

Using a sharp paring knife, slice around the inside of each clemengold skin so that the segments are loose before you cook them, this will make them easier to remove, which means you’ll be able to get to them faster. Believe me, they’re so delicious that things could get messy.

Thanks to Sarah Graham.


Braai Chocolate Mallow Cones

Braai Chocolate Mallow Cones

Braai Chocolate Mallow Cones


Ice Cream Cones


Chocolate chips / broken up pieces of a chocolate


Tin foil

You can add nuts, peanut butter, banana, and anything else that may tickle those taste buds!


Fill the ice cream cones with marshmallows and the other treats.

Wrap it in tinfoil and place on indirect heat on a grill or campfire for about 5-10 minutes or until all of the contents are melted.

Unwrap and enjoy!

Thanks to the My Chef Blog



Braai Bread & Butter Pudding

Braai Bread & Butter Pudding

Preparation time: 15 min

Cooking time: 25 min

Recipe by Sarah Graham

Serves 6


8 croissants

3 Tbsp of Butter

150g of Dark chocolate chips or just dark chocolate, roughly chopped

150g of Roughly chopped pecan nuts

2 Tbsp of light brown sugar

4 eggs

of milk

1 tsp of vanilla extract

Generous pinch each of nutmeg and cinnamon

Double thick cream / custard for serving

A baking sheet lined with a double layer of tinfoil


Pre-heat your braai to medium-high heat. Slice the croissants into about 4 parts each on the diagonal and butter each of the cut sides. (Alternatively, just melt the butter and pour over the croissant slices). Layer the slices in a medium-sized ovenproof dish, or individual ramekins. Scatter with the chocolate chips, pecan nuts and then finally the sugar.

In a mixing bowl or measuring jug, lightly whisk the eggs and then add the milk, vanilla, nutmeg and cinnamon. Pour the liquid over the bread slices. Sprinkle with the sugar, place the baking dish on the lined baking tray and braai with the lid on for 25-30 minutes (or about 20 minutes if using individual ramekins).

Remove from the oven and serve as soon as possible with the cream/custard.

Thanks to Sarah Graham.


Braaied Bourbon/Brandy Bananas

Recipe by Sarah Graham

Preparation time: 5 min

Cooking time: 10 min

Serves 4

Braai Bourbon/Brandy Bananas

Braai Bourbon/Brandy Bananas


4 Ripe Bananas, peels removed

tsp of Bourbon or Brandy

4 tsp of Demerara or light brown sugar

2 tsp of vanilla extract

2 handful’s of walnuts (or pecan nuts), roughly chopped

4 ovenproof ramekins

1 baking tray

1 sheet tinfoil, doubled over, to fit the baking tray

Double thick cream, for serving


Pre-heat your braai to the highest setting and line the baking tray with the tinfoil.

Slice the bananas and put the equivalent of 1 banana into each ramekin. Then divide the remaining ingredients between the ramekins, place on your lined baking tray and then onto your braai grill and cook for about 10 minutes, until golden and bubbling.

Serve as soon as possible with the double thick cream (or vanilla ice cream).

If you would prefer not to use brandy, substitute this with about 1 Tbsp of fresh orange juice and a drizzle of honey.

Thanks to Sarah Graham.


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