Delicious Weber Braai Delicacies
“I’m hoping the few recipes provided today will whet your appetite and that I shall see you at the first session of the exclusive Weber Grill Academy to be presented at Jackie Cameron School of Food & Wine. You are all welcome. I prefer the adage “the more the merrier” rather than its opposite “too many cooks…”. So, roll up on Friday July 3, 2015 at 19h00 and let’s have some fun.”
No experiments should ever be tried on guests so my first Weber braai class was a few weeks back for friends and family. I must confess that this was probably more difficult than presenting to guests. One can get away with nothing when close friends and family are involved. I therefore consider myself highly qualified and well experienced at the art of Weber cooking!
My aim is to showcase and demonstrate how to cook perfect meals in Weber charcoal, and gas braais. Recent power shedding provides the proof that cooking in a Weber makes so much sense for those daily evening meals. I assure you I shall share many useful hints and tips to help make braai-ing experiences easy and enjoyable.
Kate Martens who attended the friends-and-family affair had this to say: "The class broadened my vision regarding cooking on a Weber. I love that all the recipes have been created, tried and tested by Jackie." Katie Saunders who is not an avid foodie agreed. "The class was inspiring – and this, coming from someone who doesn't normally cook, makes my comment all the more notable. In fact I'll go as far as to say that my next purchase will be a pizza stone for my Weber." Karen Backeberg found the experience "informative together with being fun" – one she will always remember. Julie Van Rooyen said she and her husband, Mickey, were “blown away with all the scrumptious Weber combinations”.
My belief in supporting local suppliers leads to meat from Merrivale Butchery being showcased at these classes. Megan Gemmell, of Clockwork Brewhouse, will be there to offer craft beer tastings. If you haven't tried it; where have you been - I must ask? All recipes will be supplied and the memories will be everlasting.
Have you ever made an artisanal pizza on a Weber? My students have had four, full, bread-making days with the fabulous Graeme Taute, who so willingly shared his knowledge – and some of his secrets. My appreciation of good bread led to a bout of tasting indulgence! I have recreated one of Graeme’s recipes and now we have our own artisan pizza-base recipe - a pizza base that really works. Follow this recipe and be prepared to impress friends and family.
One of my favourite recipes – and, therefore, one I often use because of its simplicity and versatility - is my Weber-grilled beef fillet sliced with spicy coconut milk, hummus and fresh coriander. This is seriously delicious and goes a long way when served as a little tasting.
I believe the Weber Master-Touch was made specifically for our roasted pork-belly roll recipe. I have never tasted such perfect crackling surrounding the most desirable, moist pork. In this instance, I salute the Weber for making me look good… Serve it with a chunky granny-smith apple puree; rich-and-creamy grilled parmesan-infused polenta; hand-picked herb stuffed baby cabbages wrapped in foil and slow-roasted. It's very old school but still wonderfully delicious - as is baked butternut stuffed with sundried tomatoes, olive and feta. Drizzled with white-wine-and-wholegrain mustard, this dish is ideal for those who enjoy a real Sunday roast.
A meal is incomplete without a sweet ending so I have included a Weber-cooked chocolate-and-cinnamon malva pudding. It’s a recipe to treasure and is by far my go-to 'safety net' when guests arrive unexpectedly. The combination never disappoints.
I look forward to introducing you to this course and I thank the entire team because everyone's input makes an occasion like this possible.
- To book visit Weber's website www.weber.co.za
- Click on Grill Academy
- Go down to Grill Academy at Jackie Cameron School of Food & Wine
- Click on View Academy
- View this course and book now.
Try the recipes and then come along… who knows where this may lead!
Weber Roasted Pork Belly
I believe the Weber Master-Touch was made specifically for our roasted pork-belly roll recipe. I have never tasted such perfect crackling surrounding the most desirable, moist pork. In this instance, I salute the Weber for making me look good… Serve it with a chunky granny-smith apple puree.
Weber Pizza
I have recreated one of Graeme Taute’s recipes and now we have our own artisan pizza-base recipe - a pizza base that really works. Follow this recipe and be prepared to impress friends and family.
Baby Cabbage, Grilled Parmesan infused Polenta
Rich-and-creamy grilled parmesan-infused polenta; hand-picked herb stuffed baby cabbages wrapped in foil and slow-roasted.
Weber Grilled Beef Fillet sliced with Spicy Coconut Milk, Hummus and Fresh Coriander
One of my favourite recipes – and, therefore, one I often use because of its simplicity and versatility - is my Weber-grilled beef fillet sliced with spicy coconut milk, hummus and fresh coriander.
Granny Smith Apple Puree
Chunky granny-smith apple puree.
Sundried Tomato, Olive and Feta Baked Butternut
Baked butternut stuffed with sundried tomatoes, olive and feta is very old school but still wonderfully delicious. Drizzled with white-wine-and-wholegrain mustard, this dish is ideal for those who enjoy a real Sunday roast.
White Wine and Mustard Sauce
Try this white-wine-and-wholegrain mustard sauce recipe. Drizzled over baked butternut stuffed with sundried tomatoes, olive and feta, this dish is ideal for those who enjoy a real Sunday roast.
Weber Cooked Chocolate and Cinnamon Malva Pudding
A meal is incomplete without a sweet ending so I have included a Weber-cooked chocolate-and-cinnamon malva pudding. It’s a recipe to treasure and is by far my go-to ‘safety net’ when guests arrive unexpectedly. The combination never disappoints.
Explore my website to find out more about my WOMEN'S chef range - men's to come shortly; remember Jackie Cameron Cooks At Home and all my foodie adventures.I always look forward to hearing from you on jackie@jackiecameron.co.za.
For the latest on local foodie news add me as a friend on Facebook - jackie.cameron.161
Find me on Twitter - @jackie_cameron
Instagram: jackiecameronincolour
Food styling and recipe development: Elaine Boshoff
All photos where taken by:
Kate Martens Photography
Contact details:
Cell Phone: 082 879 8328
Website: www.katemartens.co.za
Twitter : @kate_martens