BLOEM - JULY 2024

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 2024 Get It Bloemfontein 69