Page 13 - The Villager September 2021

Recipes

national braai DaY

nother name for Heritage Day is SHERRY BOEREWORS SLIDERS
National Braai Day. First coined by ReCIPe BY MYkITCHeN
AJan Braai (Jan Scannell) in 2005, the MAKES 30
aim is to unite South Africans around a fire.
With the pandemic restrictions forcing social INGREDIENTS
distancing, we feel this is still achievable as 1.2kg boerewors
the braai is very much an outdoor sport with 500ml sherry
lots of fresh air and space to move around – 2 tbsp olive oil
plus we get to socialise without having to talk 2 tbsp butter
to a screen! 3 onions, peeled and chopped
We have selected a few recipes for you to try 3 cloves garlic, peeled and crushed and sauté for another minute.
this National Braai Day, so get the tongs out, fire 1 baguette 4. Add the sherry and bring to the
up the ‘barbecue’ and get busy celebrating this Rocket leaves boil. Cook, stirring, until reduced
special day! by half.
METHOD 5. Put the boerewors skewers in a
1. Cut the boerewors into 6cm hinged grid and braai over hot
SWEET POTATO CHIPS
pieces. Place in a bowl and pour coals for 8 minutes until cooked
ReCIPe COURTeSY OF CUPCAke RICHARD over the sherry. Cover and place in through. Make sure each side sees
Serves 4 the fridge to marinate for at least the heat at least twice.
A healthier alternative to regular potato chips, 2 hours. 6. Slice the baguette and arrange
sweet potatoes are both high in fibre and in 2. Remove the boerewors from the it on a platter. Drizzle a bit of the
flavour.
sherry and place on skewers. Set sherry sauce over each slice.
the sherry aside. 7. Remove the boerewors from the
INGREDIENTS 3. Heat the oil and butter in a skewers and pop a piece on top of
4 tsp brown sugar fireproof pan or potjie. Sauté the each baguette.
1 tbsp salt onions for 5 minutes. Add garlic 8. Add rocket leaves to garnish.
½ tsp ground cumin
½ tsp chilli powder
¼ tsp paprika
5 large sweet potatoes LITCHI MOJITOS
3 tbsp olive oil Mojitos are the perfect summer
cocktail. Add some litchis for a fruity

METHOD twist of this classic.
• Preheat the oven to 200˚C.
• Mix together the sugar, salt, cumin, chilli powder INGREDIENTS
and paprika. 40 mint leaves
• After rinsing thoroughly to remove any grit, 12 litchis (peeled and deseeded)
slice the sweet potatoes into rustic wedges and 2 limes (sliced into 8 wedges each)
toss with the olive oil until coated. Sprinkle the 2 tbsp brown sugar
spice mix over the 120ml white rum
wedges. 800ml soda water
• Scatter evenly in a Ice cubes
roasting pan and
roast for about 35 METHOD
minutes or until • Place mint leaves, litchis, limes • Place 3 to 4 ice cubes in each
golden brown and sugar in a pestle and mortar. glass.
and crispy. Serve Crush the ingredients to release • Pour 30ml rum into each glass.
immediately. their fragrant oils and flavour. • Top with soda water and add a
• Divide the litchi lime mixture straw to stir. Decorate with an
amongst 4 glasses. extra slice of lime or litchi.

The Villager • Issue 9 2021 • 11