You’ll never run out of ideas for what to put on the braai again. Hilary Biller makes sure of that in Fuss-free braais, a beautiful and easy-to-use cookbook that’ll have your friends and family back for more, time and time again. And her focus is spot-on: braai recipes that produce the least amount of fuss and preparation and the highest amount of indulging. You won’t feel like you’re slaving away in the kitchen for hours in order to make a lekker braai ever again.
Hilary Biller, Sunday Times food editor, lists more than 100 recipes and methods and she takes every type of braai into account. She focused specifically on the Weber Q Gas Braai, Weber Kettle Braai and the trusty charcoal/wood braai so you can be sure that she knows what she’s talking about.
The recipes are uncomplicated and unpretentious yet your guests or your loved-one will be thrilled. Imagine a smoky cola T-bone steak, pepper steak with brandy butter and tantalizing bobotie burgers or settle for some good old lamb chops and the widest variety of kebabs imaginable. Try something different like Caribbean chicken with pineapple salsa or ginger beer calamari steaks. And if you’re vegetarian, don’t fret; you’ll indulge in deliciously stuffed courgettes or a classic braai broodjie. Hilary even has a range of sides, salads and desserts that’ll complete your fuss-free summer’s braai spread perfectly.
Just paging through this not-too-big yet not-too-small book will have you on the phone to your friends thanks to the mouthwatering photographs on most of the pages.
Fuss-free braais makes me happy to be a South African and eager to take the next possible opportunity to light that fire, dust off that Weber and put the beers in the fridge – it’s going to be a good summer.
Fuss-free braais is also available in Afrikaans with a nifty name to match – Japtrap-Braai.
