Braai is such an inherent part of the South African heritage and this relaxed outdoorsy lifestyle and way of cooking, is perfectly complemented by the easy-drinking wines from Leopard’s Leap. This year, Heritage Day (also fondly known as National Braai Day) will be celebrated at Leopard’s Leap Family Vineyards with lip-smacking braaivleis prepared by the Weber team, delicious side-dishes by Chef Pieter de Jager and his team and of course the Leopard’s Leap wines and wine cocktails.
For all our friends across the globe who cannot join our fun-filled, family-day-out on 24 September, we thought to share some sauce recipes that will complement a selection of meats as well as the ideal wine-pairings so that you can enjoy Braai Day, regardless of where you are!
Each Friday leading up to Braai Day, we will share a sauce and wine pairing that will make any average braai a special culinary celebration!
We start off with a Braai Basting Sauce – a flavoursome sauce that helps to keep meat moist during cooking and enhances its flavour.
Braai Basting Sauce Recipe
Works for red meat and chicken
80 g treacle sugar
80 ml soy sauce
60 ml balsamic vinegar
2 bay leaves
1 tablespoon paprika
½ teaspoon peri-peri
1 teaspoon garlic flakes
1 tablespoon mixed dried herbs
1 tablespoon 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.
The spicy flavours of this basting sauce works beautifully with our 2010 Culinaria Shiraz Grenache.
Braaivleis and Béarnaise? Indeed! Do not miss next Friday’s recipe!
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