The menu

Light bites (whilst the fire is made and the meat is grilled):
Biltong-spread on crackers, curry cucumber-creamcheese filled cherry tomatoes, sweet cherries wrapped in bacon, biltong

Main:
Lamb chops with rosemary, boerewors (beef sausage), pap (maize porridge) & tomato-onion relish, pumkin fritters with cinnamon sugar, French onion soup potato bake, sweetcorn-cheese bake, fresh garden salad

Dessert:
Peppermintcrisp tart & crustless milktart with coffee

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The ingredients are ready... now for the prep

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Our intern, Katie, has been roped in to help peel potatoes. 

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'Hasselback' potatoes are delicious with a French onion soup base, light cheese topping, rounded off with cheese-and-onion crisps to add a bit of crunch.

Marc is preparing the pumpkin-fritter batter (and not sure about this dish at all)...

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Pumkin fritters frying... got to get the timing right so that they don't get cold before the meat is ready.

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The light bites are ready to be enjoyed.

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The table is laid - note the 'African touch' placemats.

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Cottage cheese & mascarponi biltong mousse and for the veggie in the team, cottage cheese & cucumber.

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The most popular light bite was glazed cherries wrapped in stripey bacon - they disappeared pretty fast.

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The team waiting patiently for the mains to be ready. Of course Marc had to do the grilling - that's another typical South African tradition.

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Lamb chops at the ready.

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Marc's fire...

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Now we're talking... look at that gorgous boerwors...

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Pap & boerewors (maize porridge and beef sausage) - you can't get much more typically South African than that. The lamb chops are there as it's a special occasion - I'm not making lunch for the studio every day...

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This is a beautiful, super easy dish (but probably a week's calorie-intake) and almost a meal in itself:

2 - 3 cans of sweetcorn
Add to a very, very thick white sauce (add cheddar cheese and chilli for extra flavour)
Cover with a layer of cheese
Oven bake on 180 degrees until piping hot

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'Hassleback' potatoes with a French onion soup base, topped with a little grated cheese and cheese+onion crisps (yes, really).

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The pumkin fritters tasted good, but the batter needs a bit of work - next time. Even the Swiss enjoyed the cinnamon sugar flavouring despite wondering about this particular 'taste'. South Africans will eat sugar on pretty much anything.

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nom, nom, nom, nom....

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And, as is typical with a 'braai', a second set of visitors dropped by in the early evening. Fortunately I had prepared a massive 'Bobotie' (a traditional curry-mince dish) which doubled as lunch for the next day.

I hope everyone enjoyed a 'taste of South Africa'!

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And this is a peppermint crisp tart.

Super easy to make and absolutely delicious!

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Look at that - triple-layered peppermint crisp tart.

To complete the South African experience, a slice of crustless milktart (also homemade of course).

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