Method:
In a potjie or pan, fry the onion in 25ml of olive oil for a few minutes.
Add the beef mince and garlic, season with salt and pepper, and fry until the meat is cooked and browned. Use a wooden spoon to break up any lumps of meat.
Now add the curry powder, tomato paste and apricot jam, and continue to stir and fry until you’re happy with what you see, at which point you can remove the potjie or pan from the heat. If you overcooked it and the mince is dry to the point of burning, add a dash of water, wine or beer.
Build the braaibroodjies:
Spread butter or olive oil on one side of each slice of bread (these sides will be outward-facing in the assembled braaibroodjie). Pack half these slices buttered-side down and evenly distribute the curry mince and then the grated cheese on these. (White cheddar contrasts better with the curry mince, but yellow cheddar will also work.) Close the braaibroodjies with the remaining bread slices, buttered sides facing upwards.
“Braaibroodjies is draaibroodjies” – Braaibroodjies should be turned often and are braaied in a closed, hinged grid. If you don’t have one, buy one – preferably with adjustable heights to compress each unit perfectly. You want medium-paced, gentle heat and the grid should be relatively high.
Your aim is for the cheese to be melted and all other fillings to be completely heated by the time the outsides are golden brown. Slightly opening and closing your hinged grid a few times after each of the first few turns of the braai process helps the braaibroodjies not get stuck to the grid.
With these braaibroodjies, you’ll find some of the filling juices visibly seeping through the bread slices during the braai, creating a wonderful colour on one or both sides of the end product. And, when braaied perfectly, adding a very nice, crispy, almost crouton-like level of crust.
Once done, slice each braaibroodjie in half diagonally and serve immediately.
Extract from Jan Braai’s latest cookbook, JanBraai Braaibroodjies and Burgers which also available in Afrikaans.
