Die wintervakansie is om die draai en wat ‘n verligting en blye vooruitsig: mens kan weer ‘n lekker toersafar aanpak! Ja, na twee jaar is ons super opgewonde om vir ‘n slaggie weer in die wiltuin te gaan kuier. Ons hou van kamp, want dan is jy so lekker naby die natuur. Saans pak ons ‘n vuurtjie en braai ‘n vleisie of soms sommer net ‘n braaibroodjie. Ek kan nie wag nie (en ek gaan julle ook vanuit die wildtuin vertel watter avonture ons alles beleef).
Maar daarmee gepaardgaande kom mos vele voorbereidings. Ons toerwa is reeds gediens en alles wat moet saam, begin staan die hele garage vol, want na twee jaar is dit al asof jy van nuuts af jouself moet vergewis van wat alles ingepak moet word. Die vleis is reeds gekoop en netjies in pakkies, net genoeg vir een keer se braai, vakuumverpak. Ons maak ook graag ons eie veeldoelige braaisous wat sommer as marinade ook dien en ook in ‘n potjie gebruik kan word.
ROOIBOS BRAAI SAUCE
The combination of various Carmién Tea infused rooibos teas helps to create an interesting flavour profile to this versatile braai sauce that is ideal to use over chicken as well as pork and lamb. Apart from the rooibos, it has subtle notes of ginger and chilli, fenugreek and fennel as well as lemon. The rooibos in the sauce also serves as a tenderizer and makes it ideal to marinade tougher meat cuts in. The sauce can be used in a potjie as well. To add a more unique flavour to your braaivleis, season the meat with one of the Carmen Niehaus salt and rooibos combos. I have used the Fynbos salt (green rooibos with a hint of buchu in the mix) on our meat. You can also use the Carmen Niehaus Braai salt.
BRAAI SAUCE
8 Carmién Revive (green rooibos with ginger & chilli)
5 Carmién Nursing (rooibos with fenugreek & fennel)
4 Carmién Zesty Lemon (rooibos with lemon)
750 ml (3 c) boiling water
80 ml (⅓ c) oil
1 onion, chopped
3 cloves garlic, crushed
60 ml (¼ c) apple cider vinegar
4 sachets (50 g each) tomato paste
100 ml brown sugar
15 ml (1 T) mustard powder
10 ml (2 t) Worcestershire sauce
Salt to taste
CHICKEN
12 chicken pieces
Carmen Niehaus Braai or Fynbos salt
1 SAUCE Place the tea bags in a large mixing bowl, add boiling water and infuse for about 5 minutes; squeeze the bags to remove all liquid and remove the bags.
2 Heat the oil in a large pot, add the onion and garlic and stir till soft. Add the rest of the ingredients, including the tea. Stir well and bring to a boil. Lower the heat and simmer for 15 minutes till the sauce has reduced and a nice flavoursome sauce has formed. Let cool.
3 Arrange the chicken pieces in a single layer in a large dish. Season with salt. Pour over the marinade. Leave to marinate for at least 1 hour but preferably overnight.
4 CHICKEN Arrange the chicken on a braai grid and braai over moderate coals till done, about 30—40 minutes or until the juices run clear. Brush frequently with the braai sauce.
5 Pour the leftover marinade into a small saucepan and bring to a boil. Boil until reduced to a thick sauce. Serve the chicken with bread rolls or pap and spoon over some of the sauce.
HINT: Store any of the leftover sauce (that has been cooked) in the fridge for a week or two and use it for your next braai. If you want a more fiery sauce just add more Carmién Revive green rooibos (with ginger & chilli) when making the tea.
Carmen Niehaus 