Page 40 - Waterfall Issue 9 2021
P. 40
Waterfall Lifestyle
nATionAL BRAAi dAy
H eritage Day coming up sHERRy BoEREWoRs sLidERs
on 24 September is a day
that celebrates South
Africa’s roots, and the rich, Recipe by MyKitchen
MAKES 30
vibrant and diverse cultures that
make up our Rainbow Nation. INGREDIENTS
1.2kg boerewors
There are quite a lot of traditions 500ml sherry
that characterise our ‘South African- 2 tbsp olive oil
ness’ – the most distinguishable being 2 tbsp butter
our tendency to have a braai at every 3 onions, peeled and chopped
opportunity – family celebrations, the 3 cloves garlic, peeled and crushed
Bokke trouncing the visitors, or just 1 baguette
because it’s a beautiful day for a braai. Rocket leaves
METHOD
We have selected a few recipes for you 1. Cut the boerewors into 6cm pieces. Place in a bowl and pour over the
to try this National Braai Day, so get the sherry. Cover and place in the fridge to marinate for at least 2 hours.
tongs out, fire up the ‘barbecue’ and 2. Remove the boerewors from the sherry and place on skewers. Set the
get busy celebrating this special day! sherry aside.
3. Heat the oil and butter in a fireproof pan or potjie. Sauté the onions for
5 minutes. Add garlic and sauté for another minute.
4. Add the sherry and bring to the boil. Cook, stirring until reduced by half.
side dish 5. Put the boerewors skewers in a hinged grid and braai over hot coals for
sWEET PoTATo CHiPs 8 minutes until cooked through. Make sure each side sees the heat at
Recipe courtesy of Cupcake Richard least twice.
Serves 4 6. Slice the baguette and arrange it on a platter. Drizzle a bit of the sherry
A healthier alternative to regular potato sauce over each slice.
chips, sweet potatoes are both high in fibre 7. Remove the boerewors from the skewers and pop a piece on top of each
and flavour. baguette.
8. Add rocket leaves to garnish.
INGREDIENTS
4 tsp brown sugar
1 tbsp salt
½ tsp ground non-ALCoHoLiC LiTCHi MoJiTos
cumin Mojitos are the perfect summer cocktail. Add some litchis for a
½ tsp chilli powder fruity twist to this classic.
¼ tsp paprika INGREDIENTS
5 large sweet 40 mint leaves
potatoes 12 litchis (peeled and deseeded)
3 tbsp olive oil 2 limes (sliced into 8 wedges each)
METHOD 2 tbsp brown sugar
• Preheat the oven to 200˚C. 800ml soda water
• Mix together the sugar, salt, cumin, Ice cubes
chilli powder and paprika. METHOD
• Slice the sweet potatoes into • Place mint leaves, litchis, limes and
rustic wedges and toss with the sugar in a pestle and mortar. Crush the ingredients to release their
olive oil until coated. Sprinkle the fragrant oils and flavour.
spice mix over the wedges. • Divide the litchi lime mixture amongst 4 glasses.
• Scatter evenly in a roasting pan and roast • Place 3 to 4 ice cubes in each glass.
for about 35 minutes or until golden • Top with soda water and add a straw to stir. Decorate with an extra slice
brown and crispy. Serve immediately. of lime or litchi.
38 Waterfall Issue 9 2021
