At Wickedfood Earth Country Cooking School we love braais and everything to do with braaiing. At the Country Cooking School we believe a braai isn’t complete without these few elements: beer, boerewors, bacon rashers, T-bone steak, garlic bread, a garden salad, and a potato bake. These are normally present at all braais but the cooking school staff started getting frustrated at the prices they are now paying for a simple “must” at any braai and that is garlic bread.
1 French loaf (30cm)
±10 garlic cloves minced (depends on how much you like)
250g butter, softened
1 small bunch parsley, finely chopped
- Start by slicing the garlic bread, in 1cm slices (don’t go all the way through as it needs to hold its shape).
- Combine all the other ingredients in a bowl and mix well to form a paste.
- Spread each slice with a thick layer of the butter mixture, don’t forget the end slices.
- Once all the mixture is spread evenly among the slices wrap the bread tightly in tinfoil and place in the fridge for ±1 hour (can be left in the fridge for 1-2 days or frozen for up to 3 months).
- When ready to cook do so as you would normally do with a store bought one.
This is a very basic recipe but there are endless possibilities on ways to improve the tastes and varieties of breads and here are some ideas on what to add to your garlic paste.
Chopped pepperdews, grated mozzarella, blue cheese, sweet chilli sauce, chopped dry chillies, fresh herbs, coriander, basil, mint, origanum, thyme, biltong, chopped fried bacon, chopped chourizo sausage, and the list goes on, so try it and let us know how it works out for you and if you have any flavours of your own I would be keen to try them out.