Dear Driedfish,
I feel a strong need to reflect on my recent experience of vegetarian braaing, which has threatened to scar me for life. I have long been suspicious of vegetarian braaing, as I normally have very little in common with vegetarians. Most of my popular braai topics such as the merits of rare steak or lightly marinated lamb chops somewhat fall flat in my braai discussions with vegetarians.
I feel a strong need to reflect on my recent experience of vegetarian braaing, which has threatened to scar me for life. I have long been suspicious of vegetarian braaing, as I normally have very little in common with vegetarians. Most of my popular braai topics such as the merits of rare steak or lightly marinated lamb chops somewhat fall flat in my braai discussions with vegetarians.
Be that as it may, some of my best friends are quasi-vegetarians. Knowing that I have yet to attain veggie braaimeester status I thought it would be a very good idea to be ultimately prepared for this braai. My friend had reluctantly agree to try chicken so long as it didn’t look or taste like chicken. I therefore prepared a marinade for ‘chicken tikka tikka’ – the usual yoghurt, turmeric, garlic, roasted sesame seeds number. After the lemon doused chicken pieces were threaded onto bamboo sticks and submerged in luminescent yellow marinade for a few hours, there was very little to indicate that this was a chicken dish. I then marinated a few lamb chops in garlic, rosemary and olive oil just in case the vegetarian side of things proved inedible.
My piece de resistance however was taken from a Frenchie barbecue recipe for vegetarian sausages. This involved...
My piece de resistance however was taken from a Frenchie barbecue recipe for vegetarian sausages. This involved...