Adele Maartens - My vegetarian braai

MY VEGETARIAN BRAAI ADELE MAARTENS CONTENTS I n South Africa, making a fire and braaiing is certainly one of our favourite pastimes, that and enjoying good wine. The fire, the smoke, on a kettle braai, a pit fire, a fire so elaborate you need an instruction manual to operate the rotisserie braaiing is engrained within every South African and we braai as often as possible. With friends, with family, with people we dont know; we even have television shows dedicated to it. We do it midweek, on weekends, in winter, it doesnt matter, as its always a good time to braai. We even have South Africans immigrating and braaiing for the French and making a living from it. I can remember from early childhood how on weekends the braai would begin on a Friday evening.

My dad would stack the wood high like a tower - I think this is where I acquired my Jenga skills - and mom would be busy in the kitchen making the side dishes. The meat was always the main event. There was lots of it - always beef and chicken, with maybe some sort of boerewors or pork sausages. All of this would turn into a three-day event of raging fires, sometimes lots of smoke as the wood was still a little wet, adult chit-chat, loads of laughter, glasses filled with copious blocks of ice, kids running all over the place soaking wet from swimming in the pool, freshly cut grass and plates piled high with food. Those hot summer days seemed endless and so did the mountain of potato salad on our plates. I loved it, just like I still enjoy a braai today.

Often, when travelling in another country and walking down a street, the smell of a braai fire would instantly transport me straight back home and I would immediately think, I could braai right now. Its not just the emotional connection I have with it, it is what fire and smoke do to the flavour of food. That charred smokiness is what I love so much, not to mention freshly baked bread with homemade nut butter and real moerkoffie (ground coffee). That smell of campfire coffee first thing in the morning takes me back to long weekends in the bush. After dinner, huge tree trunks were dragged into the fire and we would sit around the campfire, staring at it without a word or looking at the stars, well into the night bushveld tv it was amazing. Then the cowboy breakfast was made on that same fire the next morning, from the coals that were still glowing from last nights braai.

Baked beans bubbling in a small pot, fried eggs sizzling, krummel pap with tomato and onion relish and then all the leftover meat from the night before. The air was crisp and the coals still just hot enough to warm your hands. Its these kinds of memories that led me to write a book about one of my favourite cooking techniques, that and my love for vegetables. Vegetarianism and veganism have grown at a rapid rate in the last few years and have become more mainstream. People are more aware of what they eat and where their food comes from; they are concerned about the environment and animals, and are more health conscious. This practice is trending on social media and we are finding more and more plant-based food festivals, vegan cheese festivals, vegan pop-up events and more and more vegan restaurants opening within our cities.

Gone are the days of only one starter of crumbed mushrooms, and a vegetable platter as the only choice of main for vegetarians on restaurant menus. Supermarkets are adapting too, with big chain stores offering a multitude of speciality vegetarian and vegan products, which are fresh, innovative and delicious. Once you start investigating, the number of products available on the market will amaze you, as will the many recipes available on the internet. There are even chat groups and support groups, ranging from how and where to shop for vegetarian and vegan products, the challenges and getting around social stigma to meal planning and vitamin supplements, where to holiday and dine out as well as how to check food labels there are thousands of tips for newbies. The trend is exploding and it is here to stay. My aim with this book is not to convert carnivores but rather to broaden the horizons of every fire starter: the ones who enjoy preparing meals for their families and friends; those who make an effort to plan a menu that will satisfy the taste buds of every guest that sits at their table as well as those who will look at the photographs and say I can do make that.

With the rapid growth of vegetarianism and veganism, chances are good that you will have someone at your braai that you will have to cater for and I hope that this book will give you some new ideas and recipes and move you away from the mountains of boring potato salad from my childhood even though I have included one in this book, just for fun! Lets celebrate the goodness of what Mother Nature is offering us in our veggies - fresh, earthy, bright, crunchy and colourful prepared using one of the oldest cooking methods known to mankind. Enjoy My Vegetarian Braai!

BRUSCARE means toast over the coals and this Italian classic is at its best when the bread is toasted over a hot braai. The choices of topping are really endless: you can keep it simple or go all out and impress. SERVES 10 ciabatta, sliced clove garlic, cut in half Olive oil for brushing Rub each slice of bread on both sides with the garlic and brush with some oil. Place on the braai and toast until golden brown on each side. Remove from the heat and place the topping of your choice on top.

TOPPING IDEAS Chopped baby tomatoes, a splash of balsamic vinegar and torn fresh basil (just drain the juice of the tomatoes before placing on the bread) Sliced tomato, torn bocconcini, and basil pesto Sliced cucumber and goats milk cheese Roasted peppers and crumbled feta cheese Ricotta cheese, walnuts and honey Spiced roasted chickpeas and caramelised onion

A delicious Middle Eastern dip that is so much better when the brinjals are cooked on the braai. The smokiness adds a delicious layer of flavour. SERVES 6 medium brinjals, pierced with a fork clove garlic, minced Tbsp tahini tsp ground cumin Juice of 1 lemon Sea salt flakes and freshly ground black pepper cup extra virgin olive oil g packet nut and seed sprinkles to garnish Make sure the coals are very hot. Pierce the brinjals in a few places with a fork and place them on the braai grid. Turning them often, braai until the skins are charred and the brinjals shriveled and soft. Once the brinjals are cool enough to handle, remove the burnt skin under running water, cut open and discard as many seeds as possible.

Place the flesh on a wooden board and chop it with a large knife until you have a coarse puree. Place it in a bowl and mix with the rest of the ingredients, except the oil. Add the oil and mix well to incorporate it into the mixture. Taste and add more salt and lemon as needed. Sprinkle with nut and seed mix to garnish.

This is such an easy dish to keep the hunger pangs away while waiting for the main meal.

Its best is to buy a freshly baked naan from an Indian restaurant, otherwise store bought will be just fine.

SERVES 2FOR 1 PIZZA large baby marrow, sliced about 5 mm thick Extra virgin olive oil for braaiing Tbsp labneh cheese (see page XX) or cream cheese freshly baked naan bread Sea salt flakes, freshly ground black pepper, chilli flakes and zaatar to season Coat the baby marrow slices with a good glug of olive oil. Place on a braai grid with small enough gaps so that the slices dont fall into the fire and braai over a medium-high heat until the baby marrows are cooked. Spread the labneh or cream cheese on the naan bread and scatter with the braaied baby marrows. Sprinkle with sea salt, black pepper, chilli flakes and zaatar and serve immediately.