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Marine Hermanus

Marine Drive
7200 Hermanus
Western Cape / South Africa
Tel: 27 28 3131000
Fax: 0027 28 3130160

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July 7th 2015

Peter Tempelhoffs Top 10 Braai Tips
Our Executive Chef Peter Tempelhoff is well-known as a braai (barbecue) aficionado, with elements of this South African culinary tradition often making it onto The Greenhouses menu.

This Fathers Day treat your dad to the best braai possible, with this advice from a Relais & Chteaux Grand Chef. Addtionally, see his method for cooking the perfect steak and sumptuous crayfish.

Peter Tempelhoffs Top 10 Braai Tips

Getting the coals to the perfect temperature is crucial. Place your hand just above the grill and count to 8; if you can just count to 8 before having to pull away its ready, if you can only get to 4, 5 or 6 its too hot and if you can get to 10, 11 or 12 you need more heat.
Adding a little wood to the hot coals helps improve burn time as well as flavour.

Keep a spray bottle at hand with a light solution of spices, oil, vinegar and sugar, half way through cooking use this to help develop flavour and crust on your meat.

Constantly turn chicken and thicker cuts of meat like pork neck and ribs, but only turn steaks and chops once (before basting) as they need good heat to develop a grilled flavour.

Baste your ingredients for the last 2-3 minutes only, never baste from the beginning as it will burn.

If you have a lot of things going onto a small grill your timing is imperative, start with the chicken or the thicker cuts and finish them in a low oven (about 120 C) while the rest of the stuff is being grilled.

Brine the meats the night before in a 10 per cent salt solution of water with herbs, garlic and onions. It really helps keep the meat moist and imparts an amazing flavour.

For the best grilled potatoes; boil new potatoes on the stove and grill skin on with some olive oil, sea salt, rosemary and pepper for about 10 minutes, or until charred and crispy skinned.

The best corn on the cob is boiled for 20 minutes then grilled with a little olive oil, when it comes off the grill sprinkle with a little Mexican spice and roll in finely grated Pecorino and Parmesan cheese.

Pork neck is one of my favourite cuts on the grill, always tender, flavourful and easy to cook. Cook it to medium then baste it with an Asian marinade of honey, hoisin, soy sauce and sesame oil.

The perfect steak
The perfect steak needs really high heat, bring the grid right above the coals and place the meat down, give it a good 2-4 minutes (depending on thickness and desired temperature inside) then turn it and cook it for another 2-3 minutes. Baste that side then flip it and baste the other, when the basting is caramelised on both sides, its done, which will not be more than another minute each side.

Sumptuous crayfish
The best way for crayfish grilling is to do most of the cooking on the shell side. Add butter, herbs, spices and seasoning to the flesh of half a crayfish, place on hot coals and cover with tinfoil. After 4-5 minutes turn the fish over but capture all the juices with the tinfoil which can be used later to add back to the fish. Grill it on the meat side for about 2 minutes more and finish with lemon and garlic butter or olive oil.
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