To braai is second nature for most South Africans.
Regardless of whether the sun is sparkling or shrouded somewhat, it’s dependably the ideal climate to light a fire.
In any case, it doesn’t make a difference how well you braai.
An intense bit of meat never supplements a decent braai.
That is the reason you require the absolute best meat for your bobaasbraai this late spring.
Ensure your benchmarks don’t drop and purchase top quality braai meat at Nieuwoudtville Slaghuis.
They endeavor to furnish you with the best quality at reasonable costs.
Nieuwoudtville Slaghuis is popular for its delicious Bokveld sheep, boerewors (as indicated by a family soup) and their delicate steak.
“We guarantee you the best meat in all of Boesmanland, Namakwaland and Hantam. One of Theunis’ most loved braai-bykos is a braai-steak pie,” says Theunis Kotzé, proprietor of Nieuwoudtville Slaghuis.
2 moves of crossbread mixture
60 ml blatjang
250 g of cheddar
2 onions cut into cuts
2 substantial tomatoes cut into cuts
salt and pepper
Shower your lattice with cement evidence nourishment splash or spoon some cooking oil to the framework to keep the batter from staying.
Roll the principal move of mixture on the framework on a level surface.
Spread the slash first on the mixture, put the cheddar, trailed by the onions and tomatoes to finish everything.
Season with salt and pepper to taste.
Place the second move part to finish everything and fix the edges with the goal that the rounding does not drop out.
Broil over moderate coals until the point when the batter is brilliant dark colored and weak on the two sides.
For what reason don’t you begin practicing at the present time?
Visit or contact Nieuwoudtville Slaghuis today for flavorful meat and great tips for the kitchen.
Tail them on Facebook (@nyoudtvilleslaghuis), Instagram (@nyoudtvilleslaghuis) or Twitter (@nyoudtSlag) or visit their site at www.nieuwoudtvilleslaghuis.com.