Heritage Day, the VISI way

Like all good South Africans, we’ll be doubled over the braai or in the kitchen preparing the sides this Saturday. Do you have the same plan? Then do it in style…

Here’s our guide to a Heritage Day with fun and flavour:

Braais:

The classic black Weber is an institution, but seeing as we’re the Rainbow Nation, a grill that makes the mielies look insipid sounds pretty spot-on to us. Enter VISI art director Etienne Hanekom’s Springbok Braai, the Frykat Picnic Charcoal Grill and Weber’s Smokey Joe Portable Braai. Once the meat is done, pop it onto Menu’s bamboo and melamine carving set, which allows excess juices to drip down onto a tray.

For a more sophisticated affair, look no further than the Eva Solo table grill in porcelain. It’s so good looking that you can leave on the table until your next braai.

Tongs:

The archetypal braai master always has a pair of tongs in hand. Ditch the scratched pair with last summer’s grease still sticking to it and opt for one of our slick options.

For colour, go for the Cuisispro tongs or the Red Dot-winning Dreamfarm Clongs, shown in our gallery. Weber and Yuppiechef.co.za have a variety of metal options too.

For the sides:

Serve your greenery with Menu’s quirky salad tongs, which can be used separately or as traditional, scissored servers.  @home’s potato grill rack makes roasting your spuds a cinch. Just slide them onto the prongs and place it on the BBQ grid. Then add a squirt of fun to your condiments with Big Blue’s Kikkerland Blink ketchup and mustard bottles.

Drinks:

Thanks to Menu’s range of wine-bottle coolers, you don’t have to make the trek to the kitchen every time you need a refill. The coolers are available in a range of patterns and plains – so, choose one to match your outdoor decor.

Le Creuset’s elegant aprons will ensure that your summer garb stays clean, while @home’s silicone braai mitts will protect your hands. 

And, if you still don’t have a braai planned for tomorrow’s festivities, TASTE’s Deboned Leg of Lamb recipe will get your creative juices flowing…

Deboned Leg of Lamb with Herb Rub by David Grier

Ingredients:

1.5-2 kg deboned leg of lamb

For the rub, mix:
1 T fresh rosemary chopped
1 T fresh thyme chopped
1 T coarse salt
1 T garlic crushed
1 t black peppercorns crushed
2 T lemon juice
12 black olives, chopped
2 T olive oil
8 sundried tomatoes, chopped
1/2 onion, grated

Cooking instructions:

Pat half the rub onto the leg of lamb and set aside for 1 hour.

Place the lamb on a grid positioned quite high over smoldering coals (you should be able to hold your hand over the coals for 8 seconds). Grill, turning occasionally, for 45 minutes, then remove from the heat and allow to rest for 5 minutes.

Pat the remaining rub onto the lamb and finish off on the grid for a further 15 minutes, or longer if you prefer your meat well done.

Cook’s note: Serve with baked potatoes and whole roast garlic.

Wine: Altydgedacht Shiraz 2009

For more great Heritage braai ideas, visit TASTEmag.co.za.