If you love National Braai Day on the 24th of September each year, you have Jan Braai (real name; Jan Scannell) to thank for it. Jan Braai is a much-loved personality in South Africa; he also did great work uniting the nation. He started the National Braai Day initiative in 2005 to unite the country by getting every South African to participate in the same activity for just one day a year. Since then, Jan Braai has been the go-to for a great “on the braai” recipe.
One of the dishes that Jan Braai is famous for is the braaibroodjie. If you love buttery garlic bread, try making braaibroodjies Jan Braai style. You will find that there many different recipes for Jan Braai braaibroodjies, and that’s because he seems to have developed a recipe to delight every taste bud out there. Whether you like it meaty or extra-spicy, Jan Braai has a braaibroodjie recipe out there for you. Below, we share our favourite recipe with you. We have also included a bonus recipe of a side dish that goes brilliant with these braaibroodjies. Try it out at home and treat your new foreign buddies to it, but be warned; these braaibroodjies are addictive.
How to make mushroom braaibroodjies Jan Braai style
Many people overlook just how delicious a mushroom braaibroodjie can be when it’s done right. Learn how to turn a simple punnet of mushrooms (and a few other things) into a delectable braaibroodjie.
What you need:
- Olive oil (about 1 tot measure)
- 1 punnet of Denny mushrooms (a mix of button mushrooms and portabello mushrooms is best)
- 2 garlic cloves (crushed or grated)
- 250g of full fat cream cheese
- 300g of cheddar cheese (grated)
- 16 slices of white bread
- Butter for spreading
- Salt and pepper
- Braai frying pan
- Braai grid
What to do:
- Chop the mushrooms into slices and chunks (no need to be too neat about it).
- Heat the olive oil in a frying pan on the braai.
- Add the mushrooms and fry until they are soft and fragrant.
- Add the crushed/grated garlic, salt, and pepper and fry for 1 more minute.
- Butter each slice of bread on the side that will be the outside.
- Spread only 8 of the bread slices with a generous amount of cream cheese.
- Top the cream cheese with the chopped mushrooms and place a handful of grated cheddar cheese on top.
- Place a slice of bread on top and push down to flatten it.
- Place your sandwiches on the braai grid and turn them often to make sure that the cheese melts and the outside of the bread starts to toast and turn crispy.
The ultimate side-dish to accompany braaibroodjies: corn and tomato salad
One little South African side dish that’s not mentioned enough is a simple corn and tomato salad. What’s great about this salad is that the mealies are cooked on the braai, right next to the braaibroodjies. It’s quick to whip up when the mealies are ready. Below is a quick and easy recipe to follow.
What you need:
- 4 sweetcorn mealies
- 1 red onion (diced finely)
- 200g of mini Rosa tomatoes (cut these in half)
- 200g of feta cheese (crumbled)
- 1 garlic glove (grated or crushed)
- 2 red chillies (remove the seeds and chop finely)
- 1 handful of fresh basil (chopped)
- 2 tablespoons of balsamic reduction
- 1 tablespoon of wholegrain mustard
- 1 tablespoon of white wine vinegar
What to do:
- Braai the mealies on the braai grid and then cut the kernels off. Use a fork or tongs to hold the mealie in place and a sharp knife to shave the kernels off the cob.
- Leave the mealie kernels on a plate to cool.
- While the mealie kernels are cooling, you can cut the tomatoes, basil, and onion.
- Once the kernels are cool, place them into a salad or serving bowl along with the other non-liquid ingredients.
- In a jug, whisk the balsamic reduction, wholegrain mustard, and white wine vinegar.
- Pour the dressing over the salad and toss well until all the ingredients are well-coated.
This salad is best served with freshly ground pepper. This recipe isn’t a Jan Braai recipe, but it pairs perfectly with the Jan Braai mushroom braaibroodjies. It’s a quick and easy salad to make and because it’s not the typical green salad that’s become old and tired over the years, it’s usually snapped up quickly. Make sure you get your portion before everyone else digs in!
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