BLOEM - JULY 2024

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‘Lekke’... Braaibroodjies At the heart of many South African homes, you’ll always find a good braai and, of course, a “lekker braaibroodjie”! We’ve asked some of our favourite locals to share their recipes, indicating how they glorify this South African favourite. Risna Opperman the owner of Urth, Restaurant, Deli and Conferences. Her braaibroodjie is a combination of braai’ed bacon bits with tangy mayo and basil pesto. “It’s simply just a lekke … braaibroodjie!” OFM presenter Pulane Nel- Sekepe isn’t just a delight on screen and radio - she’s a flavour sensation in the kitchen too! Her take on the classic braaibroodjie is anything but ordinary. Her secret weapon? Checkers’ Forage and Feast Caramelised Onion Cheese Topper Jam! Ingredients: Portuguese rolls Dash of blatjang Freshly chopped tomatoes Chopped onions Grated cheddar cheese Grated gouda cheese Bacon bits – braai’ed 2 tbsp. tangy mayonnaise Basil pesto Risna’s Portuguese braaibroodjie’ The braaibroodjie that went to private school Don’t forget to butter the outside of the rolls before they hit the braai grill for an extra layer of crispy, golden perfection. Ingredients: Makes 4 “braaibroodjies” 4 Checkers Sourdough Rolls 2 teaspoons Forage and Feast caramelised onion cheese topper jam 25 ml Cheddar Cheese 16 slices of tomatoes 2 tablespoons mayonnaise Salt and pepper Directions: Butter your Portuguese rlls, add a good helping of Basil Pesto with sundried tomato and garlic, thinly sliced tomato with caramelised onion topped with mozzarella and cheddar cheese. Braai your braaibroodjie until golden and crispy and cheese is melted. For the presentation – place in the centre of a wooden board. Garnish with fresh lavender and rosemary and halved cherry tomatoes. Directions: Start by opening your roll then spread mayonnaise on both sides. Spread the Forage and Feast caramelised onion cheese topper jam on one side. Add cheese and tomato slices to taste. Season with salt and pepper then butter rolls lightly on the outside before popping them on the fire. 68 Get It Bloemfontein July <strong>2024</strong> getitmagazine.co.za/bloemfontein
Boereworsfilled french braaibroodjies Ant’s Fig braaibroodjie delight Is it a boerewors roll, or is it a braaibroodjie? Who cares! Elmarie Prinsloo, the Chief Executive Officer of Bloem Show, says it is tasty and that’s all that matters. The Sandwich 1 large French loaf, sliced in half, horizontally Softened Butter Chutney 100 g mozzarella, sliced 600 g good quality thick boerewors (choose Checkers Championship Boerewors) Olive oil To Serve Sweet Chili Sauce Start by scooping out the bread from the top and bottom halves of the French loaf. This makes it easier to place the ingredients inside the loaf. Spread each side with butter, then add a layer of chutney to each half. Place the cheese on top and press it down. Using a sharp knife, cut the boerewors casing, peel it off, and discard it. It is easier if you cut the sausage into manageable pieces. Drizzle some olive oil on getitmagazine.co.za/bloemfontein your hands and flatten the sausage on your work surface until it is almost the same width as the bread. Lift the meat from the work surface and place it on the bread. Use your thumbs to work it to the edges of the bread. The meat will prevent the edges of the bread from burning on the braai. Repeat this until you have used all the meat and both the top and bottom halves of the bread are covered. Place the loaves, meat side down, on a hinged grid. Close it, but don’t clamp it too tightly. Braai over medium-hot coals for 8-10 minutes until the meat is caramelised. Turn it over and braai the bottom of the bread for a minute before removing it from the braai. Place the braaibroodjie on a cutting board and serve with Sweet Chili Sauce. Slice and serve immediately. Introducing the gourmet ‘braaibroodjie’ by Antonette Piek, the owner of Get Together Bloemfontein. Antonette’s special ingredient will elevate your classic ‘braaibroodjie’ that will surely impress your guests while adding a touch of elegance to your outdoor cooking repertoire! Ant’s Fig Delight Jafflles (makes 4 jaffles) Ingredients: Cook & spray 8 slices of bread (to taste) 150g stick of butter 4 figs 2 teaspoons of garlic 4 thyme sticks 1 medium red onion 1 rosemary stick 250g cherry tomatoes cut in half 50ml olive oil 100ml balsamic vinegar 200g grated mozzarella cheese 2,5g sea salt 2,5g pepper 200g sliced beef biltong Directions: Blend the stick of butter, figs, garlic & thyme until the paste is smooth once blended set aside. Slice the red onion into medium-sized rings. In a pan, over medium heat, add olive oil and tomatoes and sauté for 5 minutes, add balsamic vinegar and reduce for two minutes then season with salt & pepper, and set aside. Base your Jaffle pans with Spray & Cook. Proceed to place your bread and smear the butter mixture on the bread. Add the cheese to the four slices of bread, add the tomatoes with cheese and the biltong. Press a couple of onion rings on both sides of your sandwich allowing it to set in the bread slices. Now you can top your other slices of bread with the rest of the cheese and close the sandwich. Add sandwiches to your Jaffle pans, close and cook over flames until golden brown July <strong>2024</strong> Get It Bloemfontein 69
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Book club Kill lists and romance go
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Wish list Baby, it’s cold outside
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Kitchen Gypsies a page from a food
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Fezeka Mavuso Leading the way for c
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Chef Gianni brings comfort to your
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Your journey to radiant skin starts
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ENTRY FORM Made Possible by PERSONA
Page 20 and 21: FLUFFY AND FURRY winter accessories
Page 22 and 23: Stylish Mud Room First impressions
Page 24 and 25: Fresh & fragrant Snap away the wint
Page 26 and 27: OUR SHOWROOM OPPOSITE PRELLER SQU S
Page 28 and 29: Natural Cakes by Giovanna Torrico c
Page 30: #FutureFocused
Page 33 and 34: So what’s COOKING this Winter wit
Page 35 and 36: FOCUS ON CHECKERS WINTER FOOD Soul-
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Page 40 and 41: Vegetarian Mince Meatballs with Tah
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Page 103 and 104: proceeds from the Mount Nelson Chom
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Page 107 and 108: Free Delivery! Get to know us! Immu
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BLOEM - JULY 2024

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