Print Friendly

I love a good braai and the whole social aspect of it. I’m a sucker for salty crispy( slightly charred) lamb chops, braaied snoek and chicken wings – nothing too fancy. To be honest, I’m more into the side dishes that go along with the braai, I tend to mix things up a bit to take a break from the usual options.

Since it’s Heritage day, I thought I’d share 3 of my latest creations that I served at our braai’s recently.  A Potato, mushroom and leek bake, Green beans with rosa tomatoes and crispy pancetta and a Biltong, beetroot, mandarin and goat’s cheese salad( I like to call it the “Heritage salad”).   So here goes…

Potato, mushroom and leek bake
Serves: 4-6
5 large potatoes, thinly sliced
1 bunch of leeks, thinly sliced
+- 250 g brown mushrooms, thinly sliced
50 g butter
1/4 c (60 ml) grated parmesan cheese
500 ml cream
2 T (30 ml) Ina Paarman chicken or vegetable stock powder
Salt and pepper to taste

Preheat the oven to 180 degrees celcius.
Sauté the leeks and mushrooms in butter until softened and fragrant. Season to taste.
Layer the sliced potatoes, mushroom mixture and cheese in a medium to large greased ovenproof dish.
Mix the cream and stock powder together and pour over the potatoes.
Bake for +- 1 hour or until the potatoes are tender. Serve hot.
OPTIONAL: Add some chopped rosemary, thyme or sage to the layers of potatoes.
Sautéed green beans with rosa tomatoes and crispy pancetta
Serves: 4 – 6

50 g diced pancetta
+- 150 g extra fine green beans, blanched
250 g rosa tomatoes
Zest of 1 lemon
Salt and pepper to taste

Fry the pancetta until crispy. Add the green beans and sauté for a few minutes then add the tomatoes and fry until the start to blister.
Add the lemon zest and season to taste.
Serve hot or room temperature.
Biltong, beetroot, mandarin and goats cheese salad
Serves: 6

8 ready cooked baby beetroot, peeled and quartered
4 mandarins or naarties, peeled and sliced or broken into bite size pieces
+- 100 g moist biltong, thinly sliced
100 g chevin or goats cheese, broken into pieces
100 g mixed greens(rocket, baby spinach and watercress)

Gently toss all the ingredients together. Delicious with grassy olive oil and balsamic reduction.

Have a good one peeps 🙂

C xx

About The Author

Food consultant, recipe developer and stylist.

3 Responses

Leave a Reply

Your email address will not be published.