Proverbs 6:4 "Don't put if off; do it now!  don't rest until you do."
Proverbs 16:3 "Commit your actions to the Lord, and you plans will succeed."
Proverbs 3:5 "Trust in the LORD with all your heart and lean not on your own understanding"
Psalm 23:5 "You prepare a table before me in the presence of my enemies"

Tomato sauce 150ml
Balsamic Vinegar 90ml
Juice and zest of 1 orange
4 Garlic Cloves peeled and finely chopped
Smoked paprika 1 tablespoon
Fennel seeds 1 teaspoon
Cumin seeds 1 teaspoon
2 whole cloves
Fresh Thyme 1 bunch

Grind the fennel and cumin seeds in a grinder or mortar and pestle. Combine the tomato sauce, orange juice and zest, garlic and balsamic vinegar and mix. Add spices and Thyme leaves and mix well. Marinate seasoned meat overnight or for at least one hour.

Nice variation for Cajun chicken. Replace a third of the paprika with peri peri powder and the juice and rind of the orange with a lemon.

Can add honey to either for additional sweetness.

1.Try and fry ingredients like the mushrooms separately to remove excess water.
2. Rather use tomato puree than real tomatoes

A house is not a home unless it contains food and fire for the mind as well as the body. 
Benjamin Franklin 

When you rise in the morning, give thanks for the light, for your life, for your strength. Give thanks for your food and for the joy of living. If you see no reason to give thanks, the fault lies in yourself. 
Tecumseh 

1. Kry goeie gehalte vleis.
2. Maak seker dis goeie gehalte vleis. Dit hoef nie mature te wees nie, goeie vleis hoef nie mature te wees nie.
3. Goeie gehalte vleis maak n goeie braaier nie anders om nie. Die braaier kan net bydra tot die gehalte dis al.
4. Sout en peper is genoeg of dalk jou gusteling basting sous. Klein bietjie olyfolie en soya sous is ook n moet. Probeer ook gerasperde knoffel en vars tiemie saam met olyf olie sout en peper.
5. Maak seker die kole is lekker warm.
6. Jy kan die steak maar draai soveel as wat jy wil AS die vleis nie vet ophet nie, soos bv 'n fillet. As hy vet ophet, draai hom minder veral aan die begin dat die vet kan uitbraai.
7. Braai op hout as jy kan, as jy charcoal gebruik, maak seker die charcoal is orals warm kole anders proe jou vleis na parrafien.
8. Laat die steak rus, die sous sal in die vleis intrek en hy sal minder "rou" wees en meer sag wees. As hy te rou is kan jy hom altyd terug op die kole plaas, hy sal nie taai word nie. Hy kan net droog word so moenie dit oordoen nie. Laat die steak rus, dit sal die vog absorbeer.
9. Jy kan n sous van jou keuse oorsit. Baie opsies hier, ek verkies myne net so.
10. Almal het hulle eie manier om te braai, maak dit jou eie :)