BLOEM - JULY 2024
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Boereworsfilled<br />
french braaibroodjies<br />
Ant’s Fig<br />
braaibroodjie delight<br />
Is it a boerewors roll, or is it a braaibroodjie?<br />
Who cares! Elmarie Prinsloo, the Chief<br />
Executive Officer of Bloem Show, says it is tasty<br />
and that’s all that matters.<br />
The Sandwich<br />
1 large French loaf, sliced in<br />
half, horizontally<br />
Softened Butter<br />
Chutney<br />
100 g mozzarella, sliced<br />
600 g good quality thick<br />
boerewors (choose<br />
Checkers Championship<br />
Boerewors)<br />
Olive oil<br />
To Serve<br />
Sweet Chili Sauce<br />
Start by scooping out the<br />
bread from the top and<br />
bottom halves of the French<br />
loaf. This makes it easier to<br />
place the ingredients inside<br />
the loaf.<br />
Spread each side with<br />
butter, then add a layer of<br />
chutney to each half. Place<br />
the cheese on top and press<br />
it down.<br />
Using a sharp knife, cut the<br />
boerewors casing, peel it<br />
off, and discard it. It is easier<br />
if you cut the sausage into<br />
manageable pieces.<br />
Drizzle some olive oil on<br />
getitmagazine.co.za/bloemfontein<br />
your hands and flatten<br />
the sausage on your work<br />
surface until it is almost the<br />
same width as the bread.<br />
Lift the meat from the work<br />
surface and place it on the<br />
bread. Use your thumbs to<br />
work it to the edges of the<br />
bread.<br />
The meat will prevent the<br />
edges of the bread from<br />
burning on the braai. Repeat<br />
this until you have used all<br />
the meat and both the top<br />
and bottom halves of the<br />
bread are covered.<br />
Place the loaves, meat side<br />
down, on a hinged grid.<br />
Close it, but don’t clamp it<br />
too tightly.<br />
Braai over medium-hot coals<br />
for 8-10 minutes until the<br />
meat is caramelised. Turn it<br />
over and braai the bottom<br />
of the bread for a minute<br />
before removing it from the<br />
braai.<br />
Place the braaibroodjie on<br />
a cutting board and serve<br />
with Sweet Chili Sauce. Slice<br />
and serve immediately.<br />
Introducing the gourmet ‘braaibroodjie’<br />
by Antonette Piek, the owner of Get<br />
Together Bloemfontein. Antonette’s<br />
special ingredient will elevate your<br />
classic ‘braaibroodjie’ that will surely<br />
impress your guests while adding<br />
a touch of elegance to your<br />
outdoor cooking repertoire!<br />
Ant’s Fig Delight Jafflles<br />
(makes 4 jaffles)<br />
Ingredients:<br />
Cook & spray<br />
8 slices of bread (to taste)<br />
150g stick of butter<br />
4 figs<br />
2 teaspoons of garlic<br />
4 thyme sticks<br />
1 medium red onion<br />
1 rosemary stick<br />
250g cherry tomatoes cut<br />
in half<br />
50ml olive oil<br />
100ml balsamic vinegar<br />
200g grated mozzarella<br />
cheese<br />
2,5g sea salt<br />
2,5g pepper<br />
200g sliced beef biltong<br />
Directions:<br />
Blend the stick of butter,<br />
figs, garlic & thyme until<br />
the paste is smooth<br />
once blended set aside.<br />
Slice the red onion into<br />
medium-sized rings.<br />
In a pan, over medium<br />
heat, add olive oil and<br />
tomatoes and sauté for<br />
5 minutes, add balsamic<br />
vinegar and reduce for<br />
two minutes then season<br />
with salt & pepper, and<br />
set aside. Base your Jaffle<br />
pans with Spray & Cook.<br />
Proceed to place your<br />
bread and smear the<br />
butter mixture on the<br />
bread. Add the cheese<br />
to the four slices of bread,<br />
add the tomatoes with<br />
cheese and the biltong.<br />
Press a couple of onion<br />
rings on both sides of<br />
your sandwich allowing it<br />
to set in the bread slices.<br />
Now you can top your<br />
other slices of bread with<br />
the rest of the cheese<br />
and close the sandwich.<br />
Add sandwiches to your<br />
Jaffle pans, close and<br />
cook over flames until<br />
golden brown<br />
July <strong>2024</strong> Get It Bloemfontein 69