So as it happened we had:Chilli wrote: Fri Sep 02, 2022 2:37 pm Plan for Sunday is a whole fillet, tenderstem broccoli and cauliflower and new potato. Will make a pepper sauce on the side.
You had rain?OomStruisbaai wrote: Mon Sep 05, 2022 12:58 pm What happened to the new potatoes?
I braaied chicken, finished just in time before the rain.
Yep from yesterday afternoon till this morning.Chilli wrote: Mon Sep 05, 2022 1:53 pmYou had rain?OomStruisbaai wrote: Mon Sep 05, 2022 12:58 pm What happened to the new potatoes?
I braaied chicken, finished just in time before the rain.
How did you do the prawns and filletChilli wrote: Mon Sep 05, 2022 12:30 pmSo as it happened we had:Chilli wrote: Fri Sep 02, 2022 2:37 pm Plan for Sunday is a whole fillet, tenderstem broccoli and cauliflower and new potato. Will make a pepper sauce on the side.
Prawns on the braai with a rocket & avo salad
the whole fillet, blue cheese butter, Mediterranean cous cous salad
home baked bread
lemon meringue and ice cream
Prawns: slice them open and clean out the derms. Butterfly and marinade in lemon juice, olive oil, garlic and chilli. Medium coles, when they turn from grey to pink they are ready.Sards wrote: Mon Sep 05, 2022 5:23 pmHow did you do the prawns and filletChilli wrote: Mon Sep 05, 2022 12:30 pmSo as it happened we had:Chilli wrote: Fri Sep 02, 2022 2:37 pm Plan for Sunday is a whole fillet, tenderstem broccoli and cauliflower and new potato. Will make a pepper sauce on the side.
Prawns on the braai with a rocket & avo salad
the whole fillet, blue cheese butter, Mediterranean cous cous salad
home baked bread
lemon meringue and ice cream
It all sounds delicious
HAPPY WORLD SAMOOSA DAY
The history of samoosa is not entirely clear, but it is thought to have originated in Central Asia. From there, it spread to India and Pakistan. The first recorded mention of the samoosa is in a 10th-century work of Persian literature. The samoosa then spread to other parts of Asia and Africa, where it acquired different fillings and shapes.
3. World Samoosa Day
World Samoosa Day is celebrated on September 5th. This day was created by the British Council in 2013. It is an opportunity to celebrate this delicious food and learn about its cultural significance.
The History of the Samoosa
The origin of the Samoosa can be traced back to the Middle East and Central Asia. There are many different stories about how the Samoosa made its way to India, but the most popular story is that it was brought to India by traders from these regions.
The Samoosa quickly became a popular snack in India and is now enjoyed by people all over the world. In India, the Samoosa is usually served with chutney or curry. It can also be found in many different varieties, such as vegetable, meat, and cheese samosas.
The popularity of the Samoosa has led to many different variations being created. In some parts of India, the Samoosa is even served with a sweet filling, such as sugar or honey. In other parts of the world, such as Africa and the Caribbean, the Samoosa is often fried instead of baked.
No matter how it is prepared, the Samoosa is a delicious snack that is enjoyed by people all over the world. World Samoosa Day is a day to celebrate this tasty treat!
Cheers.Chilli wrote: Tue Sep 06, 2022 5:02 amPrawns: slice them open and clean out the derms. Butterfly and marinade in lemon juice, olive oil, garlic and chilli. Medium coles, when they turn from grey to pink they are ready.Sards wrote: Mon Sep 05, 2022 5:23 pmHow did you do the prawns and filletChilli wrote: Mon Sep 05, 2022 12:30 pm
So as it happened we had:
Prawns on the braai with a rocket & avo salad
the whole fillet, blue cheese butter, Mediterranean cous cous salad
home baked bread
lemon meringue and ice cream
It all sounds delicious
Filliet: oil well and season well with salt flakes, course black pepper and a bit of braai spice. It was about 2kgs so seared it on all sides snd then lid on the weber for about 20 minutes. Rest for about 10 minutes.
Prawns and fillet braai! Definitely a beginning of the month braai. By the end of the month its back to chicken.Sards wrote: Wed Sep 07, 2022 6:29 pmCheers.Chilli wrote: Tue Sep 06, 2022 5:02 amPrawns: slice them open and clean out the derms. Butterfly and marinade in lemon juice, olive oil, garlic and chilli. Medium coles, when they turn from grey to pink they are ready.
Filliet: oil well and season well with salt flakes, course black pepper and a bit of braai spice. It was about 2kgs so seared it on all sides snd then lid on the weber for about 20 minutes. Rest for about 10 minutes.
And porkFalseBayFC wrote: Wed Sep 07, 2022 6:40 pmPrawns and fillet braai! Definitely a beginning of the month braai. By the end of the month its back to chicken.Sards wrote: Wed Sep 07, 2022 6:29 pmCheers.Chilli wrote: Tue Sep 06, 2022 5:02 am
Prawns: slice them open and clean out the derms. Butterfly and marinade in lemon juice, olive oil, garlic and chilli. Medium coles, when they turn from grey to pink they are ready.
Filliet: oil well and season well with salt flakes, course black pepper and a bit of braai spice. It was about 2kgs so seared it on all sides snd then lid on the weber for about 20 minutes. Rest for about 10 minutes.
Enjoy your gogi-gui . My daughter is married to a Korean and stay in Korea. Kimchi is awesomeFalseBayFC wrote: Fri Sep 16, 2022 3:36 pm Trying a Korean braai today. A table top barbecue where you braai your own thinly sliced marinated beef, pork and chicken. Visited the asian market and bought kimchi, mirin and Korean spices. And also Hite beer and a Korean spirit called Soju. Thought I'd get fancy and exotic.
What an awesome idea...FalseBayFC wrote: Fri Sep 16, 2022 3:36 pm Trying a Korean braai today. A table top barbecue where you braai your own thinly sliced marinated beef, pork and chicken. Visited the asian market and bought kimchi, mirin and Korean spices. And also Hite beer and a Korean spirit called Soju. Thought I'd get fancy and exotic.
Korean family at my church lent me their table top gas braai like the one in the pictures. Very lekker.OomStruisbaai wrote: Fri Sep 16, 2022 3:54 pmEnjoy your gogi-gui . My daughter is married to a Korean and stay in Korea. Kimchi is awesomeFalseBayFC wrote: Fri Sep 16, 2022 3:36 pm Trying a Korean braai today. A table top barbecue where you braai your own thinly sliced marinated beef, pork and chicken. Visited the asian market and bought kimchi, mirin and Korean spices. And also Hite beer and a Korean spirit called Soju. Thought I'd get fancy and exotic.
Nice!Sards wrote: Fri Sep 16, 2022 4:37 pmWhat an awesome idea...FalseBayFC wrote: Fri Sep 16, 2022 3:36 pm Trying a Korean braai today. A table top barbecue where you braai your own thinly sliced marinated beef, pork and chicken. Visited the asian market and bought kimchi, mirin and Korean spices. And also Hite beer and a Korean spirit called Soju. Thought I'd get fancy and exotic.
I am going to be so onto that.
My eldest son is hosting a dinner party tomorrow night. We ( wife and I) decided that instead of a standard dinner party/ piss up, we would get the kids to do the dinner and us parents are just going to sit back and relax and enjoy it. My brain wave. So each kid ( ages ranging from 9 to 16 ) is delegated a part of the meal to make. The deal is they do it at our place....( except within reason potatoes that need to cool before going into a salad etc. So needs to be boiled earlier...but the making gets done at our place) . My eldest is doing the protein and with load shedding happening, even though we have an inverter ) , he is going to have to braai. Can't use an oven with all the rest of the current being consumed by music, lights etc. The kids are all amped and planning their part....payback time
That's exactly the same as a Chinese shao kao. My girlfriend and I often had it in our apartment when her friends came over. Nice and easy, just plugged the thing in our table that had several sockets and sit around the table chatting and preparing the shaokao. Would advise you to do it on a surface that is easy to wipe off since it gets messy.FalseBayFC wrote: Fri Sep 16, 2022 3:36 pm Trying a Korean braai today. A table top barbecue where you braai your own thinly sliced marinated beef, pork and chicken. Visited the asian market and bought kimchi, mirin and Korean spices. And also Hite beer and a Korean spirit called Soju. Thought I'd get fancy and exotic.
This was a gas one and we did it outside. The kids are still braaing on it now.Calculon wrote: Fri Sep 16, 2022 6:18 pmThat's exactly the same as a Chinese shao kao. My girlfriend and I often had it in our apartment when her friends came over. Nice and easy, just plugged the thing in our table that had several sockets and sit around the table chatting and preparing the shaokao. Would advise you to do it on a surface that is easy to wipe off since it gets messy.FalseBayFC wrote: Fri Sep 16, 2022 3:36 pm Trying a Korean braai today. A table top barbecue where you braai your own thinly sliced marinated beef, pork and chicken. Visited the asian market and bought kimchi, mirin and Korean spices. And also Hite beer and a Korean spirit called Soju. Thought I'd get fancy and exotic.
Yeah, buy a proper knife, don't have a penis extension made.Sards wrote: Sun Oct 02, 2022 7:40 am With my wifes main griller away out the country on leave , I have been tasked with cleaning the fillet steak for portioning. Don't ask me to portion. Can't get it right. But I found my boning knife too big for the fine detail in cleaning fillet. Rather using a sharp pointed paring knife. Now I am thinking about getting a high carbon knife made for this job. Sharpening blades every time is tedious
Chilli wrote: Sun Oct 02, 2022 4:52 pmYeah, buy a proper knife, don't have a penis extension made.Sards wrote: Sun Oct 02, 2022 7:40 am With my wifes main griller away out the country on leave , I have been tasked with cleaning the fillet steak for portioning. Don't ask me to portion. Can't get it right. But I found my boning knife too big for the fine detail in cleaning fillet. Rather using a sharp pointed paring knife. Now I am thinking about getting a high carbon knife made for this job. Sharpening blades every time is tedious
is Sards n Akkerpiel? 
. Spring tide and summer is in the air Since living in Struisbaai, driving even to Bredasdorp is kak. Today to Somerset West for uif, tired as fuck. Braaiing a lamb chop with toast brood. Vok me but lam is expensive.Waiting for the Lions to fuck Embra ova. 
Ordered a pizza for the Lions game. Family have fucked off to KZN. Too lazy to braai. I think Edinburgh are going to pump the Lions unfortunately.OomStruisbaai wrote: Fri Oct 07, 2022 5:57 pm Friday night. Spring tide and summer is in the air Since living in Struisbaai, driving even to Bredasdorp is kak. Today to Somerset West for uif, tired as fuck. Braaiing a lamb chop with toast brood. Vok me but lam is expensive.Waiting for the Lions to fuck Embra ova.
That sounds good. Store bought sauces or your own recipe?FalseBayFC wrote: Sat Nov 05, 2022 10:23 am Have a nice big whole fillet for the Weber. Roll it in black pepper and coarse salt. Doing mushroom, garlic peri peri and blue cheese sauces.
No I'm making the sauces. Garlic and chillies have been fermenting for the last 10 days. I'll heat them up in some olive oil and finish with lots of parsley.handyman wrote: Sat Nov 05, 2022 10:39 amThat sounds good. Store bought sauces or your own recipe?FalseBayFC wrote: Sat Nov 05, 2022 10:23 am Have a nice big whole fillet for the Weber. Roll it in black pepper and coarse salt. Doing mushroom, garlic peri peri and blue cheese sauces.
Good combo. I have two braais going. One for the daughters who are vegans and one for the carnivores.handyman wrote: Sat Nov 05, 2022 10:38 am Boerewors, pork loin steaks in a paprika marinade and sirloin steaks.
Come on the Boks!
