Heritage Day is around the corner!
To inspire you to celebrate we’ve put together seven of our favourite recipes for you to cook this weekend. Hope you’ve put in for a day of leave on Monday to make it a really long weekend 😉 From braaied cauliflower skewers (trust us on this one) to lamb sosaties, a fresh take on the classic braaibroodjie and, of course, our famous chilli poppers, we’re sure you’ll find a good excuse to light your fire!
May the coals be just right, your tipple of choice ice cold and the stories and laughter linger long after the fire has died down.
With love from a proudly South African Palace
Lamb Sosaties with Harissa Paste
To celebrate our return to the hot coals (in truth we never really left them), we made these delicious lamb sosaties with Harissa Paste and plump apricots. Serve them with a simple green salad or our cauliflower skewers and you’ve got a family feast.
Cauliflower Skewers with Pesto Drizzle
Meat tends to hog the spotlight at a braai but we’re here to inspire a whole lot more love for veggies cooked to perfection over the coals this season. These cauliflower skewers hit all the right notes. Grilling the cauli redeems it from boiled blandness, and releases interesting nutty flavours locked deep within. The Basil & Lemon Pesto drizzle with extra chilli will keep everyone (not only your vegan and vegetarian friends) coming back for more.
Roasted Veggie Quesadilla
Burgers, steak, sosaties… you probably wouldn’t think twice about cooking these over the coals. But what about quesadillas? The inspiration for this unique braaibroodjie came from our friend, Amoré Burger, of Credé Oils and her take on the braaibroodjie! We’ve put our own spin on the original recipe, and have to tell you that the smoky flavours mingled with pesto and oozy cheese make hunting for last season’s braai grid totally worth it!
Chilli Poppers with Chimichurri
I’m sure you’ve heard of chilli poppers. They make gorgeous starters at parties, and crop up on a few restaurant menus. We decided to give these little bites of fire a decidedly South African twist and put them on the braai, rather than do the deep-frying thing. Think slightly smoky, slightly charred jalapeños, oozing with delicious melted cheese and Chimichurri for dipping.
Next Level Potjie Potatoes
We’re gifting you a secret family recipe for the most perfect, golden, crispy potatoes ever… cooked in a potjie! If you’re feeling generous, screenshot this recipe and WhatsApp it immediately to your family group. They’re that good. And you won’t be sorry you cooked so many.
Sticky Ribs with Chimichurri
Love sticky ribs? Here’s our recipe for delicious ribs topped with Pesto Princess Sundried Tomato Pesto and served with generous blobs of Pesto Princess Chimichurri. Give it a try and let us know how you get on.
Warm Lentil and Halloumi Salad
This warm salad lets our wonder ingredient, Pesto Princess Harissa Paste shine! The dressing is easy to make, the Turmeric-roasted cauliflower and Puy lentils are loaded with fibre, protein, vitamins, minerals and antioxidants, and of course that griddled, oozy, halloumi is delicious!
Recipe and food styling by Michelle Parkin.
Michael Olivier’s Choice
Haute Cabrière Unwooded Pinot Noir 2016
The perfect wine for this selection of recipes is the Haute Cabrière Unwooded Pinot Noir 2016. Do chill it well before serving, it will enhance your enjoyment of the wine.
Looks like Packaged in a Burgundy shaped bottle under screw cap. In the glass, it is the most enchanting gem-bright cherry red.
Smells like A generosity of red fruit, red currants, raspberries and strawberries. And lovely bright fruited cherries. As I said, the tannins are soft and the fruit shines.
It tastes like Like those little hard French candies my grandmother kept in the cubby hole of her car. Just sensuous red berries and cherries. Beautiful acidity from entry right through the satisfying tail.