Description
Book SynopsisRed Hot follows on from Fireworks and moves beyond instructions for cooking steak on the fire. Jan challenges us to try more meals cooked on the fire - pancakes, chicken mayo toasted sandwiches or brandy tiramisu! The recipes are new but the book has the same fantastic photos, clear and easy-to-follow recipes and Jan's characteristic touches of braai humour.
Table of ContentsBraaied butternut soup; Snoek pate on roosterkoek; Bolognese; Mustard and brandy butter (with steak); Chicken Thai green curry; Meatballs in tomato sauce; Mediterranean-style stuffed flatbread; Homemade mayonnaise, with braaied chicken and potato wedges; Chicken mayo braaibroodjies; Fish cakes; Tandoori chicken; Waterblommetjie potjie; Baby potatoes with butter and rosemary; Pancakes; Spicy potato soup with chorizo; Brandy Tiramisu; Chicken, Camembert, fig and bacon burger; Peri-peri chicken livers; Seafood potjie; Lamb and tomato potjie (tomato bredie); Steak sandwich with mustard, mayo and caramelised onions; Tailor-made spiced braai salt; Shepherd's pie; Satay sauce with chicken sosaties; Macaroni and cheese potjie; Lamb rogan josh; Coq au vin (chicken in wine); Cheese fondue; Beef goulash; Basil pesto pasta, with braaied chicken and mushroom; Sweet butternut and creamed spinach; Couscous; Potato rosti with cheese and onion; Lamb neck and green bean potjie (groenboontjie bredie); Benchmark malva pudding; Stokbrood; Vodka pasta; Rump sosaties with home-made sweet chilli sauce; Shish kebabs; Seared tuna with sesame seeds; Pot roast chicken; Pork chops with plum sauce; Braaied masala beef marrow bones; Gluhwein; Ginger beer; Chilli con carne; Chicken biryani; Beef trinchado potjie; Apricots in brandy syrup; Ostrich fillet salad; Grilled sardines; Bunny chow; Coleslaw with vinegar; Creamy garlic mushrooms (on toast); Creole chicken curry; Jamaican jerk chicken or pork; Sago pudding; Umngqusho (stampmielies); Coleslaw with carrot and mayo; Coleslaw with vinegar; Trout fillets with dill butter marinade; The braai Gatsby; Steak and Stout pie; Spanakopita; Schweinshaxe (braaied pork knuckles); Asian-style pork belly in a man oven; Coriander and Peri-Peri sauce (on a steak burger); Minestrone soup; Leg of venison in port; Classic steak au poivre; Cape-style chicken pot pie; Cannelloni; Butter chicken curry; Braised oxtail; Bobotie; Beef Madras Curry; Beef burger with bacon and a cheese sauce; Mieliepaptert; Curried pork neck chops; Stuffed pork fillet with mushrooms and sausage.
