THANK YOU! | 50k Subscribers Braai Special | ½ a Lamb on the braai | Braaibroodjies | Fire cooking

No mate, that’s not a braai. THIS IS A BRAAI! (Trying my best Australian accent 😂😉)
Succulent ½ a Lamb roasted over hardwood, cheesy garlic “braaibroodjies”, rustic potato salad, mini- “skilpadjies”, sweet & spicy Durban-curried onion relish, freshly baked “potbrood”, the iconic “pap en sous”, and the classic Jan Ellis pudding to put in the final touches. Truly blessed to be able to celebrate this huge milestone with friends, viewers, and family! Here’s to 50,000 Subscribers! THANK YOU!

RECIPES
∙ ½ a Lamb between 9 and 12 kg
∙ Salt & pepper
∙ Olive oil
∙ Fresh lemon juice

Potbrood
∙ https://youtu.be/FmyaFFswp44

Greek Salad
∙ Tomatoes
∙ Cucumber
∙ Feta cheese
∙ Dried oregano
∙ Olive oil
∙ Salt
∙ Red onion
∙ Bell pepper
∙ Kalamata olives

Sweet & Spicy Curried onions
∙ 3 Onions
∙ Butter
∙ 1 tablespoon garlic
∙ 2 tablespoons homemade Durban curry masala ( https://youtu.be/j0CcxyxSIAg )
∙ 3-5 Jalapeños
∙ 1 cup white vinegar
∙ ¼ cup sugar
∙ A touch of salt

The sauce for the pap
∙ Generous amount of butter
∙ 1 Onion
∙ 1 tablespoon garlic
∙ ½ tablespoon Cumin seeds
∙ 2 tablespoons sugar
∙ 4 Cans Tomato & Onion mix
∙ Salt & pepper to taste

Cheesy garlic Braaibroodjies
∙ Slices of bread
∙ Butter
∙ Peach chutney
∙ Garlic
∙ Gouda cheese
∙ Mazarella cheese
∙ Saly & pepper
∙ Dried thyme
∙ Dried Oregano

Rustic Potato Salad
∙ 5 Large boiled potatoes
∙ 1 cup mayonnaise
∙ 1 cup sour cream
∙ Salt & pepper to taste
∙ 1 tablespoon Onion powder
∙ ¼ cup Fresh, finely chopped celery
∙ ¼ cup Green Onions
∙ 1 tablespoon sugar
∙ ¼ cup white vinegar
∙ Fresh parsley

Jan Ellis Pudding
∙ https://youtu.be/RqnA4EiUcT0

Mini- “Skilpadjies”
∙ https://youtu.be/pjoRgookh34

Check out Chefi Cast Iron cookware: https://www.facebook.com/cheficookware

Enjoy!☺

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[Music] Hi everyone and welcome back to our channel. Today we are celebrating 50,000 subscribers with this special video. We are doing a proper bride feast. Woo! This was delicious. I’m just telling my wife that I just can’t seem to make a proper salad these days. Oh well, I think someone should come and teach me how to make a real salad then. [Music] That beautiful kidney will make a delicious snack later on. There’s not enough space on the chopping board for all of these cuts of meat. Let’s rather do these two first. I’m using good quality olive oil as a binder for my salt and pepper just to make sure all the seasoning will stick during the long cooking process. You will want to be generous with the salt and pepper. You can even add the seasoning the night before to give the salt enough time to penetrate deep into the meat. That will be the best. [Music] I’m also explaining to the young helping hands here that our local butcher was kind enough to saw through all the bones, making it so easy to cut up the roast just before serving. Don’t all the salt. If you think you have seasoned the lamb with enough salt, just add a touch more. Large pieces of meat requires much more salt than you would think. After rubbing it in on all the little crevices, it’s ready to go to the bri. Hiccup wasn’t expecting the fire to light up so quickly. Here you can see that I placed my rebar bry grit on top of a few bricks just to get a bit more height from the coals. What an awesome way to spend the day cooking over hardwood for family and watching the cousins playing and enjoying themselves. It’s now time to place the embers and coals underneath the lamp. Start by placing larger pieces of of coals underneath the thicker roasts. They will require much more heat to properly cook through than the smaller pieces like the lamb’s rib will need. To check if your temperature is right, see if you can hold your hand for about 10 seconds over the heat. Okay, [Music] this is where great quality lamb, salt, fire, and patience turns into something really special. Make sure to turn and rotate the meat every 30 to 45 minutes to ensure even cooking. [Music] Here my lovely wife is buttering a cast iron pot for her first ever port brew that she made herself. The butter adds delicious flavor, but it also helps the dough not to stick to the pot. We are having a bit of trouble either with our camera or our microphone. We seem to be losing audio so much more and more on our video files. Maybe it’s a sign that we should do more voiceovers. What do you guys think? The dough is rolled up and formed into a bowl and placed in the pot to rise. While the dough is rising in a warm place, it’s time for our first snack from the fire. Delicious lamb kidney and crispy leaf or sew it fat. [Music] We are teaching the young kids and changing their perceptions about organ meats. This was absolutely delicious. with a touch of salt. Freshly squeezed lemon juice. Absolutely perfect. Here you can see the kids patiently waiting their turn for a piece of the kidney. Cheers. Cheers everyone. Oh, this was something truly special and exceptionally delicious. By lucker, look at taking the last piece for himself. Leaf or sew it fat is the fat around a lamb’s kidney. [Music] [Music] That leaf fat was was something truly special. It was crispy, crunchy, and all the fat rendered out also with some salt and freshly squeezed lemon juice. Very, very delicious. The kids loved this. Just look at that lamb absorbing all that smoky flavors. A pot with some water, a touch of salt is going on the fire. With everyone’s bellies all growling after a light kidney snack, I think it’s time to start with the briberies. Here you can let your own imagination go. What to put on a bribiki? Today we are keeping it a bit traditional with fresh garlic, a mixture of koda and mozzarella cheese, tomatoes, thinly sliced onions, a touch of salt and pepper, dried oregano, and some dried thyme. Sometimes the beauty of a great brib breaky lies in its simplicity. A light dash of proper peach chutney takes this bribiki to the experience that it deserves. Buyer bacer. My wife is not a real fan of onions, especially not raw onions. But according to her, a real bribiki needs slices of onion to make it special and that it should be buttered on both sides. [Music] [Music] Now let’s take the bribe riggies to the fire. [Music] Now, what is a bri without some lacquer pop in sauce? In my opinion, it’s the best side dish for a bri. The millie meal is added to the pot, stirred slightly, and the lid goes on and it’s left to cook on low to medium heat for about 45 minutes to about an hour. Another appetizer is going on the bry. These are mini skull pikies. If you don’t know what they are, please check our video description for a full recipe. While the pot bread is going into the oven, we can turn the bri braies and mini scopeies over. Take your time with them and grill them over very, very low heat. [Music] [Music] Now it’s time for something extremely delicious. Sweet, tangy, and spicy curried onions. Absolutely spectacular with the lamb. Butter, onions, fresh jalapeno chilies, some garlic, our homemade Durban curry masala, some sugar, a dash of white vinegar, and salt and pepper. The only problem I had with this is that I didn’t make enough. Let it simmer and reduce until it’s like a spicy onion chutney. Perfect with almost anything. [Music] The briberies and mini scale breakies are ready to be served. Careful. Careful. Now [Music] that’s better. I will have a few angry family members if these briber breakies won’t make it safely to their plates. [Music] These bri brakies came out perfect. Toasty, crunchy, melted cheese and packed with goodness and flavor. [Music] The skull puis are a real treat and the kids love them too. Made with co fat, lamb’s liver and a few other herbs and spices. They are rich in iron, protein, and extremely delicious. [Music] And the kids really love them. All of them came back for more. [Music] The spicy curried onions are done, and it’s now time to make the sauce for the pup. [Music] Nothing beats a traditional canned tomato sauce. Some butter, onion, a touch of cumin seeds. Oh, savory and delicious. [Music] [Music] [Music] Some people will argue and said that the only side dish that you’ll need at a traditional South African bride is a creamy potato salad. And in some ways, I will agree with him, but I’ll let you be the judge. And then you’ll have to try our rustic version. Oh my god. [Music] My wife’s pot came out wonderful. Perfect with fresh butter and apricot jam. Oh, that was lagger. We are almost at the finishing line. To make this epic family bri feast legendary, we have to make this family heirloom dessert recipe. A delicious young Alice pudding or some people know it as a mofa pudding. But this is our mother’s recipe. My sister made it and it was absolutely perfect. Yeah, I do. A fresh Greek salad adds the final touches to this family feast. We have to keep things healthy, right? Goodbye, guys. The rich, sweet, and creamy sauce is added to the caramel spongy cake. This is where true magic happens. All of that delicious and creamy sauce is added, which makes this an extremely rich and decadent dessert. But oh, so delicious. A real South African favorite. What a spread. What a feast. Now it’s time to taste everything and to try and put the taste and experience into words. Ba bacer. Yeah, that lamb was perfectly cooked. Mouthwatering. Absolutely food fit for kings. Definitely pa ba. Oh, that lamb. Absolutely marvelous. Delicious lacquer. Curried onions, freshly baked pot brew, lamb on the fire. Per ber. Yeah, this was this was something truly magical and special. Very ber [Music] Ah, that belly is my favorite part. Cutting it. It has crispy bits, juicy fat. Ah, it’s just perfect. [Music] [Music] [Music] fire, smoke, salt, all the basic ingredients. But it it turned into something really really special. [Music] [Music] that curried. tangy, sweet and spicy curried onions is absolutely wonderful. It pairs perfectly with the lamb. It almost has like a lamb society taste to it. [Music] Amen. Amen. Just look at Hunter. He should close his eyes when grandpa is brave. We want to take this time and truly thank each and every one of you. Thank you for watching our channel. Thank you for choosing our videos. Thank you for for all the guys who have tried our recipes and truly enjoy them. Thank you from the bottom of our hearts. Thank you very much. Truly appreciate it for every like, view, comment, and share. Thank you. Thank you very much. An absolutely blessed and thankful family feast. We are truly blessed to be able to enjoy this with our family and with all of you watching our channel. Thank you very much. This was something truly special. Thank you for making this possible. Now it’s time for our next target and our next milestone, the 100,000 subscribers. We are coming for you. Yeah, thanks for cheers everyone. Thanks again. Goodbye. pickles. It’s dead pickles. Yeah. [Music] [Music] [Music] [Music]