After an excruciatingly long Winter/Spring it’s finally time to get the barbies out!  A great way to entertain friends and if you want to put an exotic spin on it, then you can do it Saffer style and follow the braai tips I gave in my blog post last year.  One of the staples of a South African braai are Roosterkoek –  balls of bread dough cooked on a grid over the coals, eaten piping hot and straight off the grill.

roosterkoek, braai, south africa, south african wine

A South African style braai is also a good excuse to crack open some South African wine, and what better on a warm day then some delicious Chenin Blanc.  Drostdy-hof do a reasonably priced one that would go down a treat at any braai.  It’s described as having abundant guava and citrus aromas and crisp deciduous fruits flavours.

Ingredients (makes about 12):

300g plain flour
10ml instant yeast
5ml salt
15ml sugar
30ml sunflower oil
180-200ml warm water

Method:

Mix the yeast and sugar together in a small cup together with a little of the warm water and stir.  The mixture should foam after a minute or two.

In a separate bowl, mix together the flour and salt, then add the oil and water while mixing continuously.  When the mixture comes together to form a dough, add the yeast and sugar and mix well.

Turn the dough out onto a lightly floured surface and knead for a few minutes. Place the kneaded dough in a lightly greased plastic bag or in a lightly greased bowl covered with a damp tea towel and allow to rise for about an hour, or until it has doubled in volume.

Divide the dough into 12 roughly equal pieces and shape into slightly flattened balls on a floured surface. Place on a baking sheet and cover with clingfilm. Leave to rise for another 15 minutes.

Place the clean braai grid over evenly distributed direct coals and allow to heat for 5 minutes. Lightly grease the grid and place the rolls directly on it for about 10 minutes, then turn the roosterkoek over and cook for another 8-10 minutes. They are done when they are lightly browned, crispy on the outside and sound hollow when tapped.

Remove from the fire/oven, split open and serve hot with butter and apricot jam.  Jam might seem a weird thing to eat with sausages and steaks, but it’s a surprisingly delicious accompaniment!