There are few things that are better than having a braai. However, trying to figure out how to spice up the accompanying dishes can sometimes prove to be difficult. Here the traditional broodjie is spruced up as well as a plant-based version.
Chakalaka and cheddar cheese braaibroodjie
Ingredients
1 farmstyle loaf
butter — for spreading
Koo® Mild & Spicy Chakalaka
200 g cheddar cheese — grated
salt and black pepper
Method:
Remove the crusts and slice the loaf lengthwise into four even slices.
Butter two slices of bread on one side and place buttered side down on a board.
Sprinkle the cheese evenly over both slices.
Spread a generous layer of the chakalaka down the centre of each slice.
Cover with the two remaining slices of bread and butter the tops.
Place the sandwiches inside a braai grid and slowly toast them over warm coals until golden brown.
Serve hot off the fire.
Cooking tip
To prevent a soggy gebraaide broodjie, strain the chakalaka to remove most of the sauce. Put the vegetables in the toastie and use the reserved sauce as dipping sauce for the braaibroodjie once cooked.
Cheesy mushroom braai pie
Ingredients
1 tablespoon vegetable oil
2 medium onions — thinly sliced
250 g button mushrooms — sliced
2 sprigs fresh thyme — leaves removed and chopped
1 box Fry’s Big Fry Burger
salt and black pepper
2 sheets puff pastry
2 cups plant-based cheese
1 tablespoon fresh parsley — finely chopped
Method:
Heat a medium pan, add the vegetable oil and sauté the onions over medium heat for 1-2 minutes.
Add the mushrooms and thyme and fry until the mix is nicely browned and softened. Remove from the heat.
Cook the Big Fry Burgers on the braai and chop into smaller bits.
Combine with the onion and mushroom mix. Season to taste.
Roll out the puff pastry in the shape of a rectangle directly onto a greased braai grid.
Top with the onion, mushroom and burger mix in an even layer, maintaining a 2 cm border around the edge of the pastry sheet.
Top with a layer of cheese and finally the second sheet of pastry.
Seal along the border and press gently with a fork to create a textured edge.
Brush with oil, close the braai grid and cook over medium coals for 15-20 minutes, until well browned and the pastry is cooked, turning often to avoid the pastry from scorching.
Once cooked, remove from the grid, sprinkle with chopped parsley and slice into individual portions.
– Food24.com.
