South Africans love to braai and Chef Pieter is no exception. He shares his secret spice mix – the reason why meat from his braai is always a hit – even with his in-laws!
“More than a spice mix, this is a rub…” and according to Chef Pieter, an important part of the success. You have to delicately rub your meat with the beautiful combination of herbs and spices to get the ultimate result.
Rub your meat with this recipe or add a handful of crushed nuts and a dash of white sesame seed to transform the spice mix into a delicious Dukkah to be served with freshly-baked ciabatta and olive oil before the braai!
Make sure you open a bottle of the 2014 Leopard’s Leap Shiraz with your Dukkah starter and your spice-rubbed meat from the braai – it is a match made in heaven!
Chef Pieter’s Braai Spice Recipe
Makes ¾ cup
2 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp cumin seeds
1tbsp chilli flakes
1 tbsp paprika
1 tbsp brown sugar
2 tbsp dried onion flakes
1 tsp dried garlic flakes
1 tbsp dried basil, parsley or tarragon
1 tsp salt
1 tbsp ground pepper
Toast the whole spices together and grind them roughly, then add the sugar, dried onion and garlic flakes and dried herbs. Roughly pulse the mix in a food processor for a few minutes. Add the salt and pepper.
Use this spice mix over chicken, lamb, beef or even fish.
Add a handful of crushed nuts and a dash of white sesame seed and this spice mix transforms into a delicious Dukkah to be served with freshly-baked ciabatta and olive oil before the braai!
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